Abstract
Based on earlier findings that there may be substantial cost, energy, and other savings to be gained from novel approaches to making beer, an ersatz product was made from a vodka base by the addition of beer flavor, malt extract, iso-α-acids, hop oil, yucca foaming agent, and other components. It was presented to a panel of tasters without description and after advising them that it had been manufactured from a platform of environmental responsibility. The “beer” was not especially well liked, but its story seemed to have no bearing on how its flavor was perceived.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of the American Society of Brewing Chemists
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
