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The results obtained by a rapid Celite column extraction method for the determination of dimethylnitrosamine (DMN) in beer and ale were compared with those obtained by a more elaborate vacuum distillation method. The end determination in both cases was done by gas‐liquid chromatography using a thermal energy analyzer (TEA) detector. The two sets of results for 28 samples of beers from various countries were highly comparable. Recent survey results for both Canadian and imported beer and ales suggest a significant decrease in the levels of DMN in these beverages from that observed 2–3 years earlier. This decrease is probably due to the improvements in the malt drying techniques instituted in Canada as well as in other countries.

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