The SRM was adopted in 1950 by the American Society of Brewing Chemists which had recognized the need for an instrument based measurement of color unburdened by the difficulties of the Lovibond system which relies (it is still in use in many industries including brewing malts are often labeled with the Lovibond color of laboratory worts prepared from them) on visual comparison of the sample to tinted glass discs. Beer colors measured in SRM and degrees Lovibond were, as noted above, approximately equal at the time of adoption of the SRM. However, modern analytical methods show that SRM and Lovibond diverge for darker colors. Comparison of EBC and Lovibond data published by modern malsters shows that the relationship between SRM and Lovibond (ºL) is: