Classification of a series of Australian beers was performed using synchronous scanning fluorescence spectroscopy and emission-excitation matrices based on the IR fingerprint regions. The results indicate that synchronous scanning fluorescence spectroscopy is a robust and valuable method to discriminate between Australian lager beers based on their brand name. In addition, a subsequent spoiling study revealed that when beers are opened and stored at 4 °C for 4 weeks, the results demonstrated that the beers were not statistically different. The methods and techniques outlined may be of interest to brewing companies and microbrewers to determine the unique beer spectrum.
