Beer Consumption Research Articles

Using the Socio-ecological Model to Explain the Findings of Prevalence and Demographic Correlates of Alcoholic Beverage Consumption among Adolescents in Public Schools in Uganda

INTRODUCTION: Consumption of alcohol among the youth could be attributable to socio-demographic characteristics. This paper anchors on the socio-ecological model to expound on the prevalence and socio-demographic correlates of alcohol consumption among adolescents in public secondary schools. Specifically, the model was used to explore gender, religious affiliation, form or class of study, social media use, friendships, and involvement in places of entertainment as possible predictors of alcohol consumption. METHOD: We employed a cross-sectional survey with quantitative methods. The sample comprised 1819 participants, yielding a 91.8% response rate. Males were relatively more numerous (59.3%), and the mean age was 17.3 (SD = 1.9). Bivariate and multivariate logistic regressions were employed to deduce the association of selected demographics with the consumption of beer, wine, and spirits. RESULTS: The prevalence of alcohol consumption was generally high. Multivariate logistic regression showed a significant gender difference in the consumption of beer and spirits. Females had lower odds of consuming beer and spirits. Students in the Muslim and Pentecostal dominions were less likely to consume beer, wine, and spirits than their Roman Catholic and Anglican counterparts. Students in the Roman Catholic dominion had higher odds of consuming any type of alcohol compared to other religions. Loving to be in places of entertainment and the use of social media significantly predicted the consumption of beer, wine, and spirits. CONCLUSION: At the multivariate level, some socio-ecological factors could account for differential alcohol consumption among the students. Individual student-level factors such as gender and the institutional factor of religion could explain alcohol consumption among the students. Specifically, gender and religion were significantly associated with alcohol consumption. It is recommended that ecological differences and “gendered models” are considered as part of the interventions for in-school youth drinking.

Craft beer preferences among digitarians in Italy

PurposeIn recent years, the global consumption of craft beer witnesses remarkable growth. This growth is attributed to the evolving demographics of beer consumers, particularly the emergence of a new generation known as Digitarians or Generation Z. This study aims to analyze the key determinants influencing craft beer consumption among Digitarians.Design/methodology/approachAn online questionnaire is administered, and a total of 296 completed responses are included in the statistical analysis. The methodology uses logistic regressions combined with a backward selection process and variance inflation factor analysis to address multicollinearity. The logistic regressions are conducted in three steps to delve into the research objective and gain insights into the behavior of young consumers. The stepwise backward selection aids in obtaining robust coefficients as a variable selection tool.FindingsThe results shed light on how Digitarians’ preferences for craft beer are influenced by various factors, including self-perceived knowledge, alcohol content, gender, food pairings, environment and companionship.Originality/valueTo the best of the authors’ knowledge, this paper contributes novel insights by being the first study to explore the significance of craft beer choices among Digitarians, identifying the role of several predictors in their consumption patterns.

Using the Socio-ecological Model to Examine Prevalence and Demographic Correlates of Alcoholic Beverage Consumption among Adolescents in Public Schools in Uganda

INTRODUCTION: Consumption of alcohol among the youth could be attributable to socio-demographic characteristics. This paper anchors on the socio-ecological model to expound on the prevalence and socio-demographic correlates of alcohol consumption among adolescents in public secondary schools. Specifically, the model was used to explore gender, religious affiliation, form or class of study, social media use, friendships, and involvement in places of entertainment as possible predictors of alcohol consumption. METHOD: We employed a cross-sectional survey with quantitative methods. The sample comprised 1819 participants, yielding a 91.8% response rate. Males were relatively more numerous (59.3%), and the mean age was 17.3 (SD = 1.9). Bivariate and multivariate logistic regressions were employed to deduce the association of selected demographics with the consumption of beer, wine, and spirits. RESULTS: The prevalence of alcohol consumption was generally high. Multivariate logistic regression showed a significant gender difference in the consumption of beer and spirits. Females had lower odds of consuming beer and spirits. Students in the Muslim and Pentecostal dominions were less likely to consume beer, wine, and spirits than their Roman Catholic and Anglican counterparts. Students in the Roman Catholic dominion had higher odds of consuming any type of alcohol compared to other religions. Loving to be in places of entertainment and the use of social media significantly predicted the consumption of beer, wine, and spirits. CONCLUSION: At the multivariate level, some socio-ecological factors could account for differential alcohol consumption among the students. Individual student-level factors such as gender and the institutional factor of religion could explain alcohol consumption among the students. Specifically, gender and religion were significantly associated with alcohol consumption. It is recommended that ecological differences and “gendered models” are considered as part of the interventions for in-school youth drinking.

Evaluation of Dietary and Alcohol Drinking Patterns in Patients with Excess Body Weight in a Spanish Cohort: Impact on Cardiometabolic Risk Factors.

Unhealthy dietary habits and sedentarism coexist with a rising incidence of excess weight and associated comorbidities. We aimed to analyze the dietary and drinking patterns of patients with excess weight, their main characteristics, plausible gender differences and impact on cardiometabolic risk factors, with a particular focus on the potential contribution of beer consumption. Data from 200 consecutive volunteers (38 ± 12 years; 72% females) living with overweight or class I obesity attending the obesity unit to lose weight were studied. Food frequency questionnaires and 24 h recalls were used. Reduced-rank regression (RRR) analysis was applied to identify dietary patterns (DPs). Anthropometry, total and visceral fat, indirect calorimetry, physical activity level, comorbidities and circulating cardiometabolic risk factors were assessed. Study participants showed high waist circumference, adiposity, insulin resistance, dyslipidemia, pro-inflammatory adipokines and low anti-inflammatory factors like adiponectin and interleukin-4. A low-fiber, high-fat, energy-dense DP was observed. BMI showed a statistically significant (p < 0.05) correlation with energy density (r = 0.80) as well as percentage of energy derived from fat (r = 0.61). Excess weight was associated with a DP low in vegetables, legumes and whole grains at the same time as being high in sweets, sugar-sweetened beverages, fat spreads, and processed meats. RRR analysis identified a DP characterized by high energy density and saturated fat exhibiting negative loadings (>-0.30) for green leafy vegetables, legumes, and fruits at the same time as showing positive factor loadings (>0.30) for processed foods, fat spreads, sugar-sweetened beverages, and sweets. Interestingly, for both women and men, wine represented globally the main source of total alcohol intake (p < 0.05) as compared to beer and distillates. Beer consumption cannot be blamed as the main culprit of excess weight. Capturing the DP provides more clinically relevant and useful information. The focus on consumption of single nutrients does not resemble real-world intake behaviors.

Анализ состояния и перспектив мировой пивоваренной промышленности и ее влияния на хмелеводческую отрасль

Abstract. The global brewing industry has recently undergone a series of changes, both related to the impact of the coronavirus pandemic (for example, the development of online sales), and based on structural changes caused by changes in consumer demand (reduction in total consumption due to the expansion of various alternative products, growth craft breweries, increased consumption of premium beer, etc.). The authors set a purpose to explore the industry for further use of information in order to establish the impact of new trends in the brewing industry on the hop industry. Methods. The calculations were carried out using the methods of statistical analysis of data from international and Russian official Internet resources. Scientific novelty. The main consumers of hop products are brewers. Accordingly, the identification of trends in the development of the brewing industry will serve as a good information base for making decisions about the direction of development of hop-growing. Results. Taking into account the global trend of accelerated development of craft brewing (China, USA), we can make an unambiguous conclusion about the great prospects for the development of aromatic hop varieties. In China, craft beer consumption is expected to triple by 2025. In the USA, consumers also prefer beer with unique flavors to the already fed up traditional beer drinks. Transnational companies, in turn, are trying to get out of the situation by making their products cheaper. In Brazil and Mexico, the main market share is occupied by subsidiaries of the large transnational company AB InBev. The German market has stabilized for a long time, a small negative dynamics of the market volumes is caused by a large number of alternative drinks. In Russia, beer consumption per person is also decreasing. However, beer sales in value terms continue to grow (mainly due to price growth). As of the beginning of 2022, 70 % of the Russian market was accounted for by transnational companies, which are the main consumers of hop extracts, the production of which is technologically more difficult than the production of hop pellets.

Circulating metabolites may illustrate relationship of alcohol consumption with cardiovascular disease

BackgroundMetabolite signatures of long-term alcohol consumption are lacking. To better understand the molecular basis linking alcohol drinking and cardiovascular disease (CVD), we investigated circulating metabolites associated with long-term alcohol consumption and examined whether these metabolites were associated with incident CVD.MethodsCumulative average alcohol consumption (g/day) was derived from the total consumption of beer, wine, and liquor on average of 19 years in 2428 Framingham Heart Study Offspring participants (mean age 56 years, 52% women). We used linear mixed models to investigate the associations of alcohol consumption with 211 log-transformed plasma metabolites, adjusting for age, sex, batch, smoking, diet, physical activity, BMI, and familial relationship. Cox models were used to test the association of alcohol-related metabolite scores with fatal and nonfatal incident CVD (myocardial infarction, coronary heart disease, stroke, and heart failure).ResultsWe identified 60 metabolites associated with cumulative average alcohol consumption (p < 0.05/211 ≈ 0.00024). For example, 1 g/day increase of alcohol consumption was associated with higher levels of cholesteryl esters (e.g., CE 16:1, beta = 0.023 ± 0.002, p = 6.3e − 45) and phosphatidylcholine (e.g., PC 32:1, beta = 0.021 ± 0.002, p = 3.1e − 38). Survival analysis identified that 10 alcohol-associated metabolites were also associated with a differential CVD risk after adjusting for age, sex, and batch. Further, we built two alcohol consumption weighted metabolite scores using these 10 metabolites and showed that, with adjustment age, sex, batch, and common CVD risk factors, the two scores had comparable but opposite associations with incident CVD, hazard ratio 1.11 (95% CI = [1.02, 1.21], p = 0.02) vs 0.88 (95% CI = [0.78, 0.98], p = 0.02).ConclusionsWe identified 60 long-term alcohol consumption-associated metabolites. The association analysis with incident CVD suggests a complex metabolic basis between alcohol consumption and CVD.

The Evolution of the Craft Beer Industry in the Global South: The Experience of South Africa

The global rise of craft beer production and consumption has generated a growth of literature across a range of disciplines, including geography. One of the major concepts in explaining the emergence of craft beer landscapes is neo-localism. The largest segment of scholarly research relates to countries in the Global North. The case of South Africa is given as an example from the Global South of the burst of a craft beer culture and the emergence of an economy of craft beer. The aim in this paper is to investigate the evolution and organisation of the craft beer industry in South Africa and its neo-local manifestations. The analysis draws upon a national audit that was undertaken of the growth of micro-breweries in South Africa as well as semi-structured interviews which were conducted with craft beer entrepreneurs about the establishment, location and organisation of their businesses. It is demonstrated that neo-localism is an important influence upon the craft beer industry of South Africa

The Indian beer dichotomy: an analysis of risk and benefit perception and its effect on consumer behavior

Purpose This paper aims to explore the risk and benefit perceptions influencing beer patrons’ purchase and consumption decisions in India. It delves into the drivers behind consumers’ consumption patterns and attitudes towards beer, which subsequently impact their behavioural intentions, including word-of-mouth recommendations and repurchase intentions. Design/methodology/approach The study uses a structured questionnaire to collect data from 306 beer patrons in Delhi and the National Capital Region. Through exploratory factor analysis and structural equation modelling, the research examines the risk (5) and benefit (3) factors associated with beer consumption using a factor model consisting of 29 constructs. A conceptual framework illustrates the interrelationships between variables, which are subsequently validated empirically. Findings The findings reveal that patrons’ attitudes towards beer are influenced by their perceptions of risk and benefit. Specifically, health and socio-psychological risks are identified as the most significant and negatively impacting factors on patrons’ attitudes. Factorial analysis demonstrates that patrons’ attitudes towards beer are positively influenced by their perception of benefits such as value for money, sensory appeal and convenience. Furthermore, the study highlights that an increase in benefit perception or a decrease in risk perception leads to a favourable shift in patrons’ attitudes towards beer. Originality/value To the best of the authors’ knowledge, this study will be the first to investigate how beer consumers’ consumption patterns and purchase decisions are impacted by assessing consumer risk and benefit perceptions. This study will also aid stakeholders in tailoring their beer offerings better to meet the desires and requirements of their customers.

Alcohol Consumption and the Diversity of the Oral Microbiome in Postmenopausal Women

BackgroundAlcohol reduces neutrophil function and decreases salivary flow, which could affect the composition of the oral microbiome. ObjectiveWe hypothesized that the α- and β-diversity of the oral microbiome and the relative abundance of bacterial taxa would differ by frequency and type of alcohol consumption. MethodsWe used a food frequency questionnaire to assess the frequency of consumption of beer, wine, and liquor (drinks/week) in a sample of 1179 postmenopausal women in the Osteoporosis and Periodontal Disease Study. Women were categorized as nondrinkers, drinking <1 drink/wk, ≥1 to <7 drinks/wk, or ≥7 drinks/wk for total alcohol consumption and for beer, wine, and liquor consumption. The composition and diversity of the oral microbiome was assessed from subgingival plaque samples using 16S ribosomal RNA amplicon sequencing. Permutational multivariate analysis of variance (PERMANOVA) was used to examine β-diversity (between-sample diversity) in the microbiome between alcohol consumption categories. Analysis of covariance was used to examine the mean α-diversity (within-sample diversity), assessed by the Shannon index (species evenness), Chao1 index (species richness), and observed operational taxonomic unit (OTU) count and the mean relative abundance of 245 bacterial taxa across alcohol consumption categories. ResultsOver half of the participants (67%) consumed alcohol, with 14% reporting ≥1 drink/d. The β-diversity across categories of total alcohol consumption, but not categories of alcohol type, was statistically significantly different (P for PERMANOVA = 0.016). Mean α-diversity measures were statistically significantly higher (P < 0.05) in the highest category of total alcohol and wine consumption compared to nondrinkers; no significant associations were found for beer or liquor consumption. The relative abundance of 1 OTU, Selenomonassp._oral_taxon_133, was significantly lower in the highest level of total alcohol consumption compared to nondrinkers after adjustment for multiple comparisons. ConclusionsAlcohol consumption was associated with the diversity and composition of the subgingival microbiome.

Alcoholic beer consumption permutes P21 and cyclin D1 expression, oxidative stress factors, and histomorphometric parameters in rat testis

BackgroundEthanol consumption is increasingly prevalent in communities and has several side effects for humans. Chronic alcohol consumption is often associated with decreased libido and infertility. This study aimed to evaluate the impact of beer on spermatogenesis, proteins, and gene expression of P21 and cyclin D1 in testicular tissue. MethodTwenty-four male mice were assigned to 4 groups. The control group received normal saline, and the experimental groups received alcoholic beer (3 g/kg BW as 20% v/v). After 7, 15, and 35 days, mice were sacrificed, and a part of testicular tissues was stored at −70 °C to measure the protein and gene expression of P21 and cyclin D1 by Western blot and real-time PCR. Moreover, this assay measured the levels of malondialdehyde (MDA), superoxide dismutase (SOD), and catalase (CAT). Histomorphometry and histopathology were done. ResultsThe consumption of alcoholic beer led to increased protein and gene expression of P21 and decreased expression of cyclin D1, as well as reduced levels of SOD and CAT, increased levels of MDA, and subsequent tissue damage in the testicular tissue in a time-dependent manner. Also, the diameter of seminiferous tubules and the thickness of the germinal epithelium were reduced in a time-dependent manner, and the percentage of seminiferous tubules with tubular differentiation, replacement, and negative spermiogenesis coefficients increased significantly. ConclusionAlcoholic beer disrupted the process of cell division in the testes by reducing the expression of cyclin D1, increasing p21 expression, and inducing oxidative stress, which in turn reduced sperm production and quality.

The Effects of Positive Valence and Intensity of Word-Of-Mouth and Advertising on Forming Beer Brand Equity and Purchase Intentions

ABSTRACT Brand communication activities and brand equity influence purchase intention; however, few studies have investigated the effects of the valence and intensity of brand communication activities on brand equity and purchase intention. The present study investigated how the intensity and valence (or attitude) of brand communication activities influenced brand awareness, brand image, and purchase intention in the beer market. Convenience sampling was used to collect beer consumer data, and valid data from 433 individuals were gathered. Data were analyzed using structural equation modeling. Brand awareness and brand image were positively correlated with purchase intention, with brand image having the stronger association of the two. Furthermore, the intensity and valence of WOM and advertising attitude were associated with brand image, with advertising attitude having the stronger association of the three. Finally, advertising intensity and advertising attitude but not WOM intensity were associated with brand awareness.

Influence of consumption experience on the behavior of craft beer consumers: beginner and experienced consumers

PurposeThis paper aims to identify the profiles of beginner and experienced consumers (BCs and ECs) of craft beer and evaluate their perception, knowledge and purchase intention.Design/methodology/approachA total of 291 craft beer consumers including 148 BCs and 143 ECs participated in the study, which was divided into 2 stages: quantitative research through a questionnaire and conjoint analysis.FindingsBCs are mostly female, with a lower age, income and consumption frequency, presented a shallower understanding of International Bitterness Units (IBU) and considered 7.0% alcohol by volume (ABV) as a high-relative value in craft beers. Otherwise, ECs are mostly men with a higher age and consumption frequency, and they don't consider 50 IBU as high bitterness. The results of conjoint analysis indicate that both groups of consumers attribute greater relative importance to ABV and nonalcoholic beers had lower purchase intentions. Finally, the authors show that beer with 30 IBU and 4.5% ABV is preferred by both BCs and ECs.Originality/valueThe authors' identification about the distinct behaviors of different groups of consumers, based on their consumption time of craft beer, as managerial implications for industries producing craft beer and, as a theoretical contribution, the authors have defined “BCs” and “ECs” based on the experiences with and durations of craft beer consumption.

Population-Level Alcohol Consumption and Homicide Rates in Latin America: A Fixed Effects Panel Analysis, 1961-2019.

Latin America and the Caribbean (LAC) possesses 8 per cent of the global population but approximately one-third of global homicides. The region also exhibits high per capita alcohol consumption, risky drinking patterns and a heterogeneous mix of beverage preferences. Despite this, LAC violence receives limited attention in the English-language literature and there are no studies of the population-level alcohol-homicide association in the region. We examined the effects on total, male and female homicide rates of total and beverage-specific alcohol consumption (22 nations, 1961-2019) and of risky drinking patterns (20 nations, 2005 and 2010). We collected homicide and alcohol data from the World Health Organization. Panel fixed effects models showed (1) per capita total and wine consumption were positively associated with total, male and female homicide rates, though effects were much stronger for males, (2) per capita beer consumption was positively associated with total and male homicide rates, (3) per capita spirits consumption was not associated with homicide rates, and (4) nations with riskier drinking patterns had higher total, male and female homicide rates than those with less risky drinking patterns.

The impact of varying key sensory attributes on consumer perception of beer body

Beer body remains a poorly defined term, and although technical brewing experts currently describe it as the fullness of flavour and mouthfeel, little is known regarding the impact of different sensory factors on its perception. Previous studies have linked consumer understanding of beer body with viscosity (e.g. thickness, smoothness), alcohol warmth and flavour intensity. Therefore, modifications to these attributes in a base beer were explored. A commercial 0.05 % lager beer was used as the beer base, with ethanol additions at two levels to yield 2.8 and 4.5 % alcohol by volume (ABV), resulting in three levels in total for ethanol. Viscosity, bitterness and hoppy aroma were each increased to perceivably different levels by the addition of carboxymethyl cellulose (CMC), iso-α-acids, and hop oil extract, respectively, resulting in two levels for each (with addition and without). Beer samples (n = 18) were evaluated by naive UK beer consumers (n = 100) for overall liking, the intensity of perceived body and consumer-derived attributes using the Rate-All-That-Apply (RATA) technique. A 4-way ANOVA revealed significant positive effects of all four variables (p < 0.05) on body intensity ratings and significant impacts of ethanol, bitterness and aroma on overall liking. Correlation of RATA data with overall beer body ratings showed positive correlations with sensory attributes; smooth, overall flavour, overall aftertaste, hoppy flavour and negatively correlated with watery mouthfeel. Furthermore, cluster analysis was conducted on the body intensity ratings revealing three distinct consumer clusters based on the variables. This research suggests that beer consumers are not a homogenous group when it comes to body perception, and they place different levels of importance on different variables and their associated sensory attributes.

Preliminary Study of the Effect of Short Maceration with Cherry and Oak Wood Chips on the Volatile Composition of Different Craft Beers

In the last few years, the production and consumption of craft beers has increased notably. However, there is restricted knowledge about the potential impact of chips from different wood species on beer quality. Thus, this work aimed to evaluate the effect of the addition of wood chips from cherry and oak species—after the fermentation was completed and during a brief maceration time—on the volatile composition of three different beer groups (Ale, Lager, and Porter) through a headspace solid-phase dynamic extraction (HS-SPDE) and GC-MS analysis. Fifty-six volatile compounds from different chemical families (esters, alcohols, terpenes, acids, aldehydes, ketones, and pyrazines) were detected, identified, and considered in this study. In general, the volatile composition of the beers macerated with wood chips was very similar to that of the control beers. However, the control beers showed higher volatile compound levels. The results suggest potential interactions between beer volatile compounds and the wood chips during maceration. The outcomes of this research could be of practical interest to brewers since they could improve the knowledge of the impact of short-time contact and low wood chip concentration on the volatile composition of different craft beers.

Fusarium Mycotoxins and OTA in Beer from Shanghai, the Largest Megacity in China: Occurrence and Dietary Risk Assessment.

Beer is susceptible to mycotoxin contamination originating from infected grains. It could be that mycotoxins are not completely removed during the brewing process and remain in the final product. Nevertheless, there have been no surveys of exposure to mycotoxin for Chinese inhabitants through beer consumption. This study aimed to investigate the presence of eight mycotoxins in 158 beer samples purchased in Shanghai, the largest megacity in China. The multiple mycotoxins determination was carried out using ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). Our findings revealed that 48.1% (76/158) of the beer samples were contaminated with Fusarium toxins. Deoxynivalenol-3-glucoside (D3G) and zearalenone (ZEN) were detected in 34.81% and 16.46% of the total samples, respectively. The significant differences between D3G/ZEN contamination and various beer types were performed. Furthermore, this study performed a health risk assessment for Shanghai residents based on data for Fusarium toxins and ochratoxin A (OTA) present in beer for the first time. The results revealed that the 95th percentile dietary exposures of Shanghai residents did not pose any chronic or acute health risks, either individually or in combination. Dietary exposures to Fusarium toxins revealed different risk levels among residents. The cumulative health risk for women is higher than that for men at the same beer consumption. In addition, the acute risk of DONs exposure for adults deserves concern. The insights obtained from this study may be of assistance for beer manufacturers and governmental regulators to further develop beer monitoring and guarantee public health.

Comparison of Two Commercially Available Strains, Saccharomycodes ludwigii and Torulaspora delbrueckii, for the Production of Low-Alcohol Beer

Due to current trends in beer consumption, as well as social aspects, such as the education of society on combining drinking and driving, intensive research and development efforts have been recently focused on producing low-alcohol beers and non-alcoholic beers with a sensory profile appealing to consumers. There are plenty of methods for obtaining such beverages; one of these methods involves utilizing non-conventional yeasts for wort fermentation. In this work, the production of low-alcohol beer using commercially available Saccharomycodes ludwigii and Torulaspora delbrueckii strains were compared. The results showed that Torulaspora delbrueckii achieved the lowest level of attenuation, producing beer with an ethanol concentration of 2.58% vol. Saccharomycodes ludwigii displayed a slightly higher level of attenuation; however, its alcohol concentration was slightly lower than in the case of Torulaspora delbrueckii and reached 2.50% vol. Fully fermented beers produced using Saccharomycodes ludwigii and Torulaspora delbrueckii represented reduced ethanol concentrations by 12% and 15%, respectively, in comparison to Saccharomyces cerevisiae. Nevertheless, in order to produce non-alcoholic beers, arrested fermentation is necessary. In such a case, Saccharomycodes ludwigii reached the highest level of attenuation among non-alcoholic beers.

Bioactive compounds and antioxidant activities of two industrial beers produced in Ivory Coast

Beer is a world-famous beverage that is universally popular. This might be as an effect of its sensory, nutritional, and therapeutic qualities. To date, in Côte d’Ivoire, no study has been carried out focused on the eventual health benefits of industrial beer consumption. In this study, the bioactive compounds (total phenols, total tannins, total flavonoids, total anthocyanins) and corresponding antioxidant activities of two industrial beers from maize and rice from two different breweries were investigated. Results showed that for all phenolic compounds, contents were not statistically different (P > 0.05). However, antioxidant activities (antiradical activity and ferric reducing antioxydant power) were more important in industrial beer from rice (57.57 ± 0.62% and 109.46 ± 0.39 μg/mL ascorbic acid irrespectively) than industrial beer from maize (39.19 ± 1.02% and 103.51 ± 0.62 μg/mL ascorbic acid). Total phenols, total flavonoids, and total anthocyanins were mostly responsible for the antioxidant activities (antiradical activity and ferric reducing antioxydant power) of two beers, with correlation coefficients ranging from r = 0.614 to r = 1. Globally, the two industrial beers were similars but differents from local traditional sorghum beer. Occurrence of phenolic compounds in beers coupled with antioxidant activities shows that beer consumption could have health benefits to condition that beers have a low-alcohol content and light-to-moderate consumption. However, further investigations aims health benefis aspect are necessary.

Beer-gut microbiome alliance: a discussion of beer-mediated immunomodulation via the gut microbiome.

As a long-established fermented beverage, beer is rich in many essential amino acids, vitamins, trace elements, and bioactive substances that are involved in the regulation of many human physiological functions. The polyphenols in the malt and hops of beer are also important active compounds that interact in both directions with the gut microbiome. This review summarizes the mechanisms by which polyphenols, fiber, and other beneficial components of beer are fermentatively broken down by the intestinal microbiome to initiate the mucosal immune barrier and thus participate in immune regulation. Beer degradation products have anti-inflammatory, anticoagulant, antioxidant, and glucolipid metabolism-modulating potential. We have categorized and summarized reported data on changes in disease indicators and in vivo gut microbiota abundance following alcoholic and non-alcoholic beer consumption. The positive effects of bioactive substances in beer in cancer prevention, reduction of cardiovascular events, and modulation of metabolic syndrome make it one of the candidates for microecological modulators.

Tapping into flavourful journeys: a systematic review and application of craft beer tourism frameworks

PurposeThere is a growing interest in investigating craft beer tourism and consumption experiences as different destinations seek to position unique attributes and cultures in their culinary offerings. Yet, in this space, factors that have triggered the creation, management and marketing of craft beer tourism remain implicit. The purpose of this paper is therefore to present a systematic literature review of craft beer tourism, apply a conceptual model of craft beer gastronomy tourism and, in turn, provide strategic imperatives for the sector moving forward.Design/methodology/approachA comprehensive search for craft beer tourism in hospitality and tourism literature was undertaken using a combination of Google Scholar search terms as well as institutional library databases. Then, following the steps proposed by Xiao and Watson (2019), articles were sorted into themes before determining their appropriateness to be included in a systematic literature review.FindingsBased on prior research, a Craft beer gastronomy tourism model is proposed. This model was found to provide a macro perspective of the craft beer tourism literature and was applied using the systematic literature review. It was found that not many of the papers fit the three-step process, and a fragmented relationship between craft breweries and tourism was observed. On reviewing the theories and frameworks used, it was found that there was not much consistency with the majority using frameworks and concepts. Furthermore, most studies were undertaken from the perspective of a single region or homogenous samples, with few offering cross-sectional comparisons. The most common methods of the papers were surveys and interviews, with a majority being cross-sectional.Originality/valueThe systematic literature review has led to the development of a novel conceptual model that highlights the current focal areas but also gaps that inform future studies and managerial implications.