Traces of copper in beers and ales act to accelerate oxidation changes which adversely affect flavor and shelflife of the packaged beverage. The brewing industry requires a simple, rapid, and precise method for the determination of these traces of copper. A colorimetric procedure has been developed which requires no ashing of the sample and yields results in about 1 hour. The reagent employed is zinc dibenzyldithiocarbamate, which gives a brownish, solvent-soluble, copper complex in strongly acid solutions of the sample. The colored solvent layer is separated and measured in a photometer. No interference is encountered from the metals normally present in beer.Good recovery of added copper is obtained. Routine

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