Liquid chromatography provides way of authenticating Trappist beers

Scientists in Italy have discovered a way to identify authentic Trappist beers brewed in Europe's monasteries using liquid chromatography.

The technique was employed by Claude Guillou of the European Commission's Institute for the Health and Consumer Protection in Ispra and his findings are published in the latest edition of the Journal of Agricultural and Food Chemistry, New Scientist reports

Using liquid chromatography-mass spectrometry, Mr Guillou and his team discovered that a unique "fingerprint" can be identified, which separates the monks' brew from reproductions.

The scientist said: "There has long been confusion and perhaps some deceit in some bars about the sale of Abbey-style beers.

"The Trappist breweries should welcome this new way of authenticating their beers."

According to specialist supplier James Clay, there are only seven monasteries that produce the alcoholic beverage and all but one are found in Belgium.

The beer must be brewed within the walls of the abbey and all profits are invested in social services, it was added.