Source: http://paleopix.com/blog/category/brew/
Timestamp: 2019-04-18 23:28:56+00:00

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Brewing beer is serious organic chemistry, and beer can have some not-really-healthy chemicals in them from various sources. The authors of this paper discuss the occurrence of amines (a type of biologically produced chemical) in beers produced in Chile that can, at high concentrations, have negative effects on the health of the beer drinker.
Auerbach, Dost, and Davidson, 2000, Characterization of verietal differences in essential oil components of hops (Humulus lupulus) by SFC-FTIR spectroscopy: Journal of AOAC International, v. 83, p. 621-626.
Jerumanis, 1985, Quantitative analysis of flavanoids in barley, hops, and beer by high-performance liquid chromatography (HPLC): Journal of the Institute of Brewing, v. 91, p. 250-252.
This paper takes a liquid chromatographic approach to determining where compounds important to the success of beer come from. Polyphenols (including flavanoids) can contribute to haze, coloration, and taste in beer. The authors describe methods to extract the polyphenols and analyze them.
Nance and Setzer, 2011, Volatile components of aroma hops (Humulus lupulus L.) commonly used in beer brewing: Journal of Brewing and Distilling, v. 2, p. 16-22.
Krogerus, Magalhaes, Vidgren, and Gibson, 2017, Novel brewing yeast hybrids: creation and application: Applied Microbiology and Biotechnology, v. 101, p. 65-78.
Bair, 2014, Solar Powered Brewing of Beverages: United States Patent Application, Pub. no. US 2014/0186493 A1.
De Meo, Freeman, Marconi, Booer, Perretti, and Fantozzi, 2011, Behaviour of Malted Cereals and Pseudo-Cereals for Gluten-Free Beer Production: Journal of the Institute of Brewing, v. 117, p.541-546.
Holmes, Casey, and Cook, 2016, Mashing with unmalted sorghum using a novel low temperature enzymes system: Impacts of sorghum grain composition and microstructure: Food Chemistry, v. 221, p. 324-334.
Vivian, Aoyagui, de Oliveira, and Catharino, 2016, Mass spectrometry for the characterization of brewing process: Food Research International, v. 89, p. 281-288.

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