Analysis of ultra-weak photon emission from craft beers

Photon emission from 7 different craft beers manufactured for “Trzech Kumpli” brewery was analyzed. According to Popp’s hypothesis, the quality of food can be significantly related to the optimal and characteristic level of photon emissions from the food products. The analysis of the correlation between the intensity of photon emission and the percentage of alcohol, extract as well as the degree of bitterness of tested beers expressed in IBU was carried out. The intensity of photon emission during the measurements was also analyzed. Statistically significant differentiation in photon emission was found within analyzed beer, while the intensity of photon emission was at a similar level during the measurements. The correlation coefficient R between the predicted number of emitted photons and the percentage of alcohol, extract or degree of bitterness was 0.8637, 0.7926 and 0.9820, respectively.