The application of LC-NMR/MS for the direct identification of carbohydrates in beer has been studied. Carbohydrates are major beer components, and their structural characterization by NMR alone is seriously hindered by strong spectroscopic overlap. Direct analysis of beer by LC-NMR/MS enables the rapid (1-2 h) identification of dextrins with degree of polymerization (DP) of up to nine monomers, with degassing being the only sample treatment required. Although the presence of alpha(1-->6) branching points is easily indicated by NMR for each subfraction separated by LC, difficulties arise for the unambiguous assignment of linear or branched forms of high DP dextrins. The two beer samples investigated in this work were found to have significantly different oligosaccharide compositions, reflecting the different production conditions employed. The use of hyphenated NMR for the rapid characterization of the carbohydrate composition of beers may be the basis of a useful tool for the quality control of beer.