Author Correction: Archeochemistry reveals the first steps into modern industrial brewing (Scientific Reports, (2022), 12, 1, (9251), 10.1038/s41598-022-12943-6)

The original version of this Article contained errors in the niacin content units. In the Results and discussion section, under the sub-heading ‘Persistent metabolome and ravages of time revealed by 1H‑NMR.’ “While the found content of 6.2 g/L niacin in the historical beer is plausible for a lager beer of the time (compare 10.3 g/L in a strong beer of 187234), no niacin signal above the detection limit could be found in modern equivalent (Fig. 1B-II). Niacin is stable throughout the brewing process and storage35, directly correlates with the gravity of the beer and is not produced during fermentation in considerable amounts33,36. Its low content in nowadays beers (5 mg/L37) cannot be attributed to higher concentrations in historical barley cultivars with levels being consistent between 80 and 120 μg/g^33,34,38,39.”