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Nickel is measured using the flameless graphite furnace atomic absorption spectrometry. The determination is carried out at 232.0 nm. This process is well-suited for determining trace quantities of nickel in beer. Matrix effects, which may occur, are eliminated through the use of a standard addition calibration procedure. A palladium magnesium modifier reduces interference from compounds in the beer matrix.

Iron is measured using the AAS technique by directly aspirating the diluted sample into an acetylene oxygen flame or electrothermally (graphite furnace); the measurement is made at 248.3 nm.

Sodium in wort is measured using the AAS technique by directly aspirating the diluted sample into an acetylene oxygen flame; the measurement is made at 589 nm.

Potassium in wort is measured using the AAS technique by directly aspirating the diluted sample into an acetylene oxygen flame; the measurement is made at 766.5 nm.

Calcium in wort is measured using AAS by directly aspirating the diluted sample into a nitrous oxide-acetylene flame; the measurement is made at 423 nm.

Lanthanum chloride reduces interference.

Manganese in wort is measured using the AAS technique by directly aspirating the diluted sample into an acetylene oxygen flame; the measurement is made at 279.5 nm.