The Archaeology of Beer
“We always start with infrared spectrometry,” he says. “That gives us an idea of what organic materials are preserved.” From there, it’s on to tandem liquid chromatography–mass spectrometry, sometimes coupled with ion cyclotron resonance, and solid-phase micro-extraction gas chromatography–mass spectrometry. The end result? A beer recipe.
http://www.theatlantic.com/magazine/archive/2014/01/the-archaeology-of-beer/355732/