We could have told you that, in fact we do all the time, but then we’re not highly educated researchers with a study published in Scientific Reports.

Here’s the deal…

Researchers at the University of Queensland in Brisbane Australia have discovered what most of American craft beer fans have known almost instinctively, that craft beer is unique, especially when compared to mass-produced brews.

University of Queensland’s Associate Professor Ben Schulz and PhD candidate Edward Kerr used a technique called mass spectrometry proteomics (don’t ask us, but it does sound intimidatingly impressive) to identify, quantify and characterize the proteins in different styles and brands of beer.

“Our initial assumption was that there would be a difference between different styles of beers, such as lagers, pale ales, IPAs, and stouts, but the results proved otherwise, Dr Shultz explained in the UQ News.

“Surprisingly, it was only when we targeted our analysis on a single brewery (Newstead Brewing Co,) to remove any variation, that we found any differences between beer styles.”

Dr Ben Schulz and Ed Kerr- Courtesy Univesity of Queensland)

In the study Schultz emphasized the importance of yeast proteins to a beer’s makeup…

“Proteins from yeast make craft beers distinct from beers from larger breweries , which may be due to different process scales, or to different styles of yeast. “Crisp, malty and bitter flavors, and floral and fruity aromas, are perhaps the first descriptions that come to mind when describing beer, but other sensory factors are just as important.”

“An attractive, stable head of foam, and smooth, creamy mouth-feel are also essential, but-often-overlooked, elements of a great beer.

“The ‘beer proteome’ – or the full set of proteins in a beer – is critical in controlling these factors, and is dependent on the ingredients, the yeast used for fermentation, and the overall beer-making process.”

Using mass spectrometry techniques, a powerful analytical tool that helps quantify known materials and identify unknown compounds within a sample, Dr Schulz and Mr Kerr were able to measure the beers’ complete set of proteins in a way that enabled them to “distinguish the profiles of different beers and different breweries.”

With only 23 beers studied, there’s more research to do, but one finding from the initial study was unavoidably clear…

“Craft beer was strikingly different to beer from multinational breweries,” said Dr Schultz.

And we can only assume that he thinks that’s is a good thing.