Beer production today is on the rise as more knowledgeable consumers seek higher-quality premium and craft beers. In fact, the Brewers Association, Boulder, Colo., recently reported that the total brewery count is the highest it has been in 125 years. As the industry continues to grow, so do the quality and assurance requirements to ensure the various flavors and aromas are consistent and maintain their own distinctive characteristics. To help maintain quality assurance, process control and product development, monitoring for volatile organic compounds (VOCs) in beer products before, during and after fermentation can be an important task for a brew master.