Beer Styles Research Articles

Hop-derived Humulinones Reveal Protective Effects in in vitro Models of Hepatic Steatosis, Inflammation and Fibrosis.

Nonalcoholic fatty liver disease (NAFLD) is emerging as leading cause of liver disease worldwide. Specific pharmacologic therapy for NAFLD is a major unmet medical need. Recently, iso-alpha acids, hop-derived bitter compounds in beer, have been shown to beneficially affect NAFLD pathology. Humulinones are further hop derived bitter acids particularly found in modern styles of beer. So far, biological effects of humulinones have been unknown. Here, we investigated the effect of humulinones in in vitro models for hepatic steatosis, inflammation and fibrosis. Humulinones dose-dependently inhibited fatty acid induced lipid accumulation in primary human hepatocytes. Humulinones reduced the expression of fatty acid uptake transporter CD36 and key enzymes of (de novo) lipid synthesis. Conversely, humulinones increased the expression of FABP1, CPT1 and ACOX1, indicative for increased lipid combustion. Furthermore, humulinones ameliorated steatosis induced pro-inflammatory gene expression. Furthermore, humulinones significantly reduced the expression of pro-inflammatory and pro-fibrogenic factors in control as well as lipopolysaccharide treated activated hepatic stellate cells, which play a key role in hepatic fibrosis. In conclusion, humulinones beneficially affect different pathophysiological steps of NAFLD. Our data suggest humulinones as promising therapeutic agents for the prevention and treatment of NAFLD.

Use of an Integrating Cavity Spectrometer to Easily Determine Beer SRM Color Without Filtration, Centrifugation or Numerical Correction

Quantification of beer color of craft unfiltered, hazy, seltzer, and fruited beer styles can be problematic due to turbidity and unconventional ingredients. A novel integrating cavity spectrometer (ICS), designed to eliminate the effect of light scatter by the sample was employed to determine if it was able to more accurately quantify beer color compared to a conventional scanning spectrophotometer (CSS). A CSS was employed to measure the absorbance and transmission of 15 filtered and unfiltered craft brewery beer samples to determine the SRM color value and tristimulus color values. The ICS measures absorbance with a 430 nm LED to determine the single-point SRM value for each beer. The SRM values of unfiltered or 0.2 µm filtered beer samples were compared using Bland-Altman analysis and regression fits. Filtered and very clear beers showed strong agreement between the methods and Bland-Altman analysis confirmed their equivalence, particularly for SRM <25. Using the ICS alone, filtered beer versus unfiltered beer showed highly correlated values and narrow limits of agreement, successfully negating the effects of turbidity. In conclusion, SRM determination by ICS is equivalent to standard spectrophotometer single-point methods and superior in accurately determining the SRM color of hazy beers without filtration or centrifugation.

Sequentially Pitching Lactic Acid Bacteria and Active Dry Yeasts for Sour Beer Production

Lactic acid bacteria are key constituents in the souring process of traditional acidic beers, resulting from spontaneous or mixed fermentations. The development of such beer styles provides a balanced and complex-flavored beverage but is time-consuming and not easily repeatable. New time-efficient alternatives include successively pitching a souring bacteria and yeast, such that both have optimal fermentation conditions. In this study, each microorganism is assessed to comprehend its individual impact on the fermentation process (acidification and fermentation rates, attenuation, ethanol production) and its influence on physicochemical and organoleptic parameters. Lactic acid bacteria are responsible for the wort’s acidification, reaching a pH of 3.5 within 48 h, by converting up to 5 g/L of simple sugars into organic acids and other by-products. The two-step acidification and fermentation process alters the color and bitterness, the latter decreasing from an initial iso-α-acid concentration of 29 mg/L to an average of 13 mg/L. The sequential method shows that the decarboxylation and subsequent reduction of hydroxycinnamic acid precursors into their vinyl and ethyl derivatives is strain dependent. All tested lactic acid bacteria appear to possess the decarboxylation enzymes. However, only Lactiplantibacillus plantarum can reduce vinylphenols into ethylphenols.

Beer Brewed with Sake Yeast Strain Has Unique Sake-like Flavors

"Sake Yeast Beer” is a beer style characterized by the unique flavor of the sake yeast strain; however, it cannot ferment wort because of the low assimilation ability of maltose. Herein, a sake yeast strain was bred for improved maltose assimilation ability and an original sake yeast strain optimized for a beer brewing environment was developed. The mutant sake yeast strains produced large amounts of isoamyl acetate (3-methylbutyl acetate) and ethyl caproate (ethyl hexanoate) responsible for the ginjo-aroma of sake. A detailed analysis of the volatile components in a small-scale beer brewing test revealed that the beer brewed with BMK3, one of the mutant strains, was composed of many volatile components generated by yeast, such as esters, alcohols, and fatty acids, in comparison to the beer fermented with a general brewer’s yeast. Moreover, in a full-scale beer brewing test using BMK3, the beer was composed of isoamyl acetate and ethyl caproate at 2.3 and 6.7 ppm, respectively. On the sensory evaluation of two beers fermented with BMK3 and a general brewer’s yeast, the beer brewed with BMK3 had the unique characteristics of “ginjo-aroma like fruit,” remaining “sweetness,” and a “rich body but crisp finish.”

Acquired Tastes: Stories about the Origins of Modern Food

Acquired Tastes may be an edited collection, but it makes a single, convincing argument—the modern US food system is a product of the late nineteenth and early twentieth centuries, not of the last seventy years, as so many food writers (e.g., Michael Pollan) have argued. The volume's editors and authors effectively trace to this earlier period many aspects we think of as integral to “modern” food, including celebrity endorsements, plant-based meat, transnational distribution, and the labeling of mass-produced foods as “natural.” Acquired Tastes is a fun collection of well-written pieces that will be useful for scholars, viable for the classroom, and entertaining for foodies.The collection is divided into three sections. The first concerns the constriction of time and space that made modern food possible. The second concerns contests over trust—in both industrialized food products and in the system that provides this food. The third and final section considers the scientific advances that made “modern” food possible—and how people sold those advances to consumers.The editors are (perhaps rightly) loose in their definition of “modern” food; hence, the topics covered by this collection are myriad and fascinating. Readers will learn about the replacement of “real” sugar by corn syrup, the selling of bananas through both sex and race, and the importance of urban food carts, which reduced the likelihood that transported fruits would decay. Authors introduce mysteries that readers might not have considered. Want to know why the United States fails to feature many Filipino restaurants or how European beer styles were invented? Readers will find intriguing answers in this volume. Despite the pieces' variety, many themes run through the collection, including the importance of light versus dark foods, the growing use of food science, and the significance of food justice before we had a name for it.The volume, of course, does not cover every aspect of modern food. The book focuses largely on the United States, with some attention to other locations, most of which are in Europe. Some of the authors discuss the growing and raising of food. For instance, we hear about the role of 4-H in bringing nutritional science to rural areas and about the “ghost acres” created when California's Central Valley became a wheat producer, but the book's authors place more of an emphasis on the roles played by industrial packaging, laboratory work, and advertisers than on farms and agricultural labor.This reader is a sucker for edited volumes—there is something wonderful about a shared intellectual project. Such collections do, of course, face common pitfalls, most of which this collection artfully avoids. One common issue for edited volumes concerns the often uneven quality of contributions, particularly of the writing. However, the editors of this book cared deeply about the craft of writing. The acknowledgments section explains that the editors held a workshop about nonfiction writing with many of the contributors. They even asked a writing coach to provide guidance! The result is a collection written mostly by academics (and hence with their attention to citations, historical context, and the research process), but its brief pieces read more like magazine essays than like scholarly articles. Acquired Tastes, therefore, provides an engaging set of snippets from exciting recent and forthcoming projects. It deserves wide readership.

Production and sensory analysis of grape flavoured beer by co-fermentation of an industrial and a genetically modified laboratory yeast strain

The so-called “craft beer revolution” has increased the demand for new styles of beers, often with new ingredients like flavour extracts. In recent years, synthetic biology has realized the production of a plethora of plant secondary metabolites in microbial hosts, which could provide an alternative source for these compounds. In this study, we selected a in situ flavour production approach for grape flavour addition. We used an O-methyl anthranilate (OmANT) producing laboratory Saccharomyces cerevisiae strain in co-fermentations with an industrial beer yeast strain WLP644. The laboratory strain provided an ease of genetic manipulation and the desirable properties of the WLP644 strain were not modified in this approach. In shake flasks, a 10:90 ratio of the yeasts produced grape flavoured beer with the yeast produced flavour compound in a range normally used for flavoured beverages. Hopped and unhopped beers were analysed by VTT’s trained sensory panel and with olfactory GC–MS. OmANT was successfully detected from the beers as a floral odour and flavour. Moreover, no off-flavours were detected and aroma profiles outside the grape flavour were rather similar. These results indicate that the co-fermentation principle is a suitable approach to change the flavour profiles of beers with a simple yeast strain drop-in approach.

The Value of Craft Beer Styles: Evidence from the Italian Market.

This study aims to estimate the market value, or implicit prices, associated with the main craft beer attributes (e.g., beer style, organic, gluten-free, and package-related features) and support producers in detecting the more profitable marketing strategies. For this purpose, we conducted an empirical analysis employing sales data of craft beers from the Italian online market, and we estimated a hedonic price model via ordinary least squares. Results show that the type of package and cup only has moderate effects on price. Furthermore, a moderate premium price is found for gluten-free craft beers, while craft beers with organic labels and Italian origin do not benefit from the higher price. Instead, the beer style adopted strongly affected the product price: the highest premium prices were detected for Barleywine (+49.9%) and Italian Grape Ale (+39.6%) beer styles. Furthermore, relevant premium prices, higher than +25%, were estimated for other beer styles such as Sour, Fruit Beer, and Stout. Results suggest that artisanal breweries can effectively differentiate their product according to the beer style. To the best of our knowledge, the current study offers the first empirical evidence on how beer styles as well as other product characteristics affect the market price of craft beer by using secondary data.

Bioactive Properties and Phenolic Composition of Wood-Aged Beers: Influence of Oak Origin and the Use of Pale and Dark Malts.

Ageing beer in contact with wood is a common technological procedure that has been used for centuries to improve colour, structure, and certain flavours. Herein, the impact of the addition of French and American oak wood to two beer styles, pale and dark, on beer phenolic composition (total phenolics, total flavonoids, and HPLC-DAD) and bioactivity (FRAP, DPPH, anti-inflammatory activity in RAW 264.7, and antiproliferative in Caco-2 cells) was assessed. Thirteen phenolics were quantified with values according to previous reports. Dark malt resulted in higher values of total phenolics, to which m-hydroxybenzoic, syringic, p-coumaric acids, and xanthohumol contributed considerably; the exception was (+)-catechin and salicylic acid, which were found to be higher in pale beers. American oak significantly increased 3,4-dihydroxyphenylacetic, vanillic, and syringic acids up to roughly 3, 2, and 10 times, respectively, when compared with French wood. FRAP and DPPH values varied between pale and dark beers, with a less pronounced effect after wood addition. All samples presented considerable cellular antioxidant and anti-inflammatory as well as antiproliferative activity, but differences were found only for the antiproliferative activity, which was higher for the dark beers, which reached about 70% inhibition. Overall, the influence of malts was more pronounced than that of wood, in the studied conditions, highlighting the overwhelming impact of malts on the bioactivity of beer.

Effects of Different Beer Compounds on Biometrically Assessed Emotional Responses in Consumers

The study of emotional responses from consumers toward beer products is an important digital tool to obtain novel information about the acceptability of beers and their optimal physicochemical composition. This research proposed the use of biometrics to assess emotional responses from Mexican beer consumers while tasting top- and bottom-fermented samples. Furthermore, a novel emotional validation assessment using proven evoking images for neutral, negative, and positive emotions was proposed. The results showed that emotional responses obtained from self-reported emoticons and biometrics are correlated to the specific emotions evoked by the visual, aroma, and taste aspects of beers. Consumers preferred bottom-fermentation beers and disliked the wheat-based and higher-bitterness samples. Chemical compounds and concentrations were in accordance to previously reported research for similar beer styles. However, the levels of hordenine were not high enough to evoke positive emotions in the biometric assessment, which opens additional research opportunities to assess higher concentrations of this alkaloid to increase the happiness perception of low or non-alcoholic beers.

Lachancea thermotolerans, an Innovative Alternative for Sour Beer Production

The interest in and growth of craft beer has led to an intense search for new beers and styles. The revival of traditional styles has sometimes been hampered by the use of microorganisms such as lactic acid bacteria. Therefore, studies on alternative yeasts for the production of this style of beer have increased. In this work and together with previous studies carried out with yeasts isolated from Madrid agriculture (from grapes, must, wine, vineyards and wineries), the capacity of 10 yeast strains, belonging to the genus Lachancea thermotolerans, for the production of sour beer has been determined. For this purpose, different fermentation scale-ups (100 mL, 1 L and 100 L) have been performed and their fermentation capacity, aroma compound production (33 volatile compounds by GC), organoleptic profile (trained tasting panel and consumers), melatonin production (HPLC) and antioxidant capacity have been studied. Beer fermented with yeast strain CLI 1232 showed a balanced acidity with a fruity aromatic profile and honey notes. On the other hand, the beer fermented with strain 1-8B also showed a balanced acidity, but less fruity and citric flavour than CLI 1232 strain. Finally, the yeast strain selected by the consumers (CLI 1232) was used for beer production at industrial scale and the market launch of a sour beer.

Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough

AbstractBackground and ObjectivesTo use the diversity of Brewers' spent grain (BSG) from craft beer as an ingredient of functional bread, it is required to characterize and know their effects on dough and breads. The present work investigated the physicochemical characteristics of BSG, and the farinograph effects of wheat flour substituted by Baltic Porter (BP), India Pale Ale (IPA), and Weiss (W) BSGs in amounts of 10%. Results were used for predicting the end‐use quality and bread‐making performance of wheat flour and wheat flour‐BSG blends. Reliability of prediction was verified by a baking test.FindingsBSG from barley malt beers BP and IPA were higher in protein and lower in carbohydrate content than barley/wheat malt W BSG. The heterogeneity of ground and sieved BSG was shown by pictures taken from microscopy images of endosperm, husk, and husk/endosperm particles varying in quantities, forms, and size. Water absorption of dough was slightly affected by W, while all dough containing BSG had the development time and stability lowered when compared with the control.ConclusionsThe prediction of bread‐making performance showed that, while control and BP reached the “bread quality” range, W and IPA scored under “bread quality” range because of their lower stability. On the baking test, specific volume of control, BP, and IPA breads were in agreement with their prediction. W bread, however, in disagreement with prediction, presented specific volume closer to the predicted as “bread quality” BP bread.Significance and NoveltyBeer style affected BSG composition and farinograph behavior of wheat flour dough‐BSG blends, with the stability being the determinant parameter on defining their end‐use and bread‐making quality. Significant correlations of lipid content in BSG were positive for development time and negative for tolerance index. There is no standard farinograph behavior of wheat flour‐BSG blends, with these effects being governed, beyond BSG composition, by protein content of wheat flour.

Salvator: jak se z piva stal pivní styl a poté opět pivo

The article deals with the historical development of Salvator beer, or rather its evolution from a specific beer to a style of beer and then back to the designation of a single brand of beer. Salvator beer was first brewed by Paulaner monks sometime in the 17th or 18th century and was originally known as Sankt Vater Bier. During the 19th century, the name Salvator became established and various breweries started brewing beers of that name, not only in Bavaria. By the end of the 19th century, Salvator had become the brewery's patented name for the beer which is known today as Paulaner. The article is based on an study of specific available texts, which, especially in the question of the early development from the beginning of the 17th century to the end of the 18th century, often contradict each other in some respects, or, at best, do not sufficiently complement each other in certain aspects. There are also uncertainties regarding the development at the beginning of the 19th century, in the period directly following the secularisation of the originally monastic brewery. Although the article does not answer some questions with sufficient certainty, or provides several possible answers, it may serve as a useful introduction to the subject for those interested in the history of Salvator beer. It also suggests possible directions for further research.

Food and Beer Matching to Promote Destinations: A Central and Eastern European Perspective

The purpose of the study is to determine and evaluate Central and Eastern European (CEE) consumers’ food and beer matching preferences with a view to encouraging tourism stakeholders to promote local destinations. A literature review determined the characteristics of beer that interacted with different types of food and revealed issues for consideration when matching beer with food. A series of tasting sessions was conducted with 214 hospitality and tourism, food and beverage educators and industrialists from six CEE countries, comprising roughly equal numbers of males and females aged from 20 to 64. Seven foods (oily, acidic, salty, mild and spicy high protein, high fat, sweet) were offered alongside seven styles of beer. The tasters’ preferred matches were recorded. The most popular match (67.3%) was dark chocolate with Belgian fruit beer followed by sausages with both Bohemian pilsner and Hefeweizen beer. Every beer was matched by some tasters with every food; the least popular match (7.5%) was spicy meatballs with Belgian fruit beer. Further research into food and beer matching is recommended to validate the findings and to benefit publicans and restaurateurs. As it focuses on food and beer matching, as opposed to pairing, is located in CEE and suggests ways in which microbreweries in CEE can promote health and sustainable tourism, the research is original. Recommendations are made for stakeholders including the managers of F&B outlets and destination managers, who are advised to operationalise sense of place by developing a unique, dedicated toolkit to inform destination branding, and for further research.

Commercial craft beers produced in Uruguay: Volatile profile and physicochemical composition

Even beer being the most consumed alcoholic beverage around the world, there is not enough information generated for craft beers produced in Latin America, for either volatile profiles or physicochemical studies. In this work, the chemical and volatile components of ten commercial Blond Ale and nine Indian Pale Ale (IPA) beers from the Uruguayan market were studied using GC–MS. Principal component analysis applied to the data allowed differentiation among the two groups of samples while the volatile compounds and physicochemical parameters responsible for these differences were identified. The physicochemical properties revealed a great diversity between all beer samples even within the same beer style. The main significant differences were obtained for alcohol, polyphenols, bitterness, colour, and pH. Most Blond Ale beer samples were differentiated from IPA ones by raw fermentation aroma compounds such as 1-pentanol, 1-hexanol, hexanoic and isobutyric acids, 4-vinyl guaiacol, and 5,5-dimethyl-2(5H)-furanone. This is the first work that contributes to the knowledge of Uruguayan craft beers. The study also showed the ability of most of the Uruguayan microbreweries to brew Blond Ale and IPA craft beer styles that meet international standards for physicochemical quality.

Chemical analysis of blue corn base malt and the effect of malting and roasting of blue corn malts on color and antioxidant compounds associated with antioxidant capacity

The objectives of this research were to carry out a chemical analysis of the base malts, to evaluate the effect of malting and roasting on both color and compounds associated with the antioxidant capacity (anthocyanins, phenolic compounds, melanoidins), and the capacity itself by ABTS and DPPH assays in base malt and caramel malt of blue corn. In order to provide styles of beers with different sensory characteristics as well as health benefits for the consumer, and since malt is the heart of beer, different cereals and pseudo-cereals have been malted. In addition to this, with the intention of taking advantage of the phenolic compounds present in the blue corn grain, and of developing color compounds as well as antioxidant activity through roasting, both blue corn base and caramel malts were developed. Results showed that the protein content was within the specified range for barley malt and, despite the malting not having a significant effect on the color parameters, a decrease in the anthocyanin content was observed. On the contrary, an increase in the content of phenolic acids as well as in the antioxidant capacity by DPPH assay in the base malt with respect to the grain was noticed. Additionally, the color of caramel malts increased in luminosity and chroma, and decreased in tone due to roasting. Likewise, the concentrations of anthocyanins and phenolic compounds depended on the roasting conditions. Moreover, the higher the roasting temperature was, the higher the concentrations of melanoidins were. Finally, malts that had a greater amount of phenolic compounds showed greater antioxidant capacity by ABTS assay, while malts that had a higher melanoidins content showed a greater antioxidant response by DPPH assay. In accordance with the results, it was concluded that the combined use of base and caramel malts to produce corn beer musts could provide significant amounts of compounds that will impact its color and antioxidant capacity, thereby favoring the chemical stability of the produc

Dynamic sensory analysis by Temporal Dominance of Sensations paired with dynamic liking and wanting methodologies to understand the consumers’ preference between two beer styles enriched with elderberries

The main objective of this work was to use dynamic sensory analysis methods to understand consumers’ preferences between Blonde Ale and Catharina Sour beer styles enriched with elderberries. Multiple-sip intake temporal dominance of sensations (TDS) paired with dynamics liking and wanting methodologies were applied with 84 consumers. The protocol consisted of TDS of one sip and 7 flavour/taste sensations, immediately followed by a liking evaluation and after two sips a wanting test (the last two done on a 9 points scale). This protocol of three sips was repeated over five cycles. The results reveal significant differences between the 2 beers concerning their dynamic sensory perception, and liking and wanting scores. The total duration of the Blonde Ale sips (20.45 s) was significantly higher (p < 0.01) than in the Catharina Sour (18.29 s) and for both beers cycle duration gradually decreased. The Blonde Ale was the favourite beer with higher liking and wanting scores. The malt and hop characteristics were the main reason for this preference.

Identification of spoilage microflora in draught beer using culture-dependent methods.

To determine whether the culture-dependent spoilage microflora found in draught beer are influenced by beer style. Four beer styles-lager, ale, stout and cask ale - were sampled twice from five different public houses (accounts) in four different locations. The microbiological quality of the dispensed beers was determined by a culture-dependent method ('forcing'), measuring the increase in turbidity after incubation at 30°C. The quality of draught beer varied from 'excellent' to 'poor' with cask beer samples having a higher Quality Index (90%) with keg ale the lowest (67.5%). With PCR amplified DNA (ITS1, ITS4, 16S rRNA primers) and blast identification of microflora, 386 colonies from agar plates were identified with 28 different micro-organisms from five genera of yeast and six of bacteria. Seven micro-organisms were found in all beer styles with Brettanomyces bruxellensis, B. anomalus and Acetobacter fabarum representing 53% of the identified micro-organisms. A subsequent, limited study using PALL multiplex PCR GeneDisc technology on forced samples (without selection on plates) suggests that draught beer microflora is qualitatively broader. It is noteworthy that the microflora of spoilt draught beer resembles that involved in the production of Belgian Lambic sour beers. Draught beer was of variable quality. Culture-dependent analysis suggests that species of Brettanomyces and Acetobacter are core microflora with some micro-organisms being associated with beer style. The microbiological quality of draught beer is important both commercially and to the consumer. Here, we report the core and diverse microflora found in different styles of draught beer using culture-dependent methods.

Representations of Low(er) Alcohol (Craft) Beer in the United States

Given increasing social interest in health and wellness, rising cultural trends toward sobriety and moderating alcohol intake, and improvements in brewing technology, low(er) alcohol beer is a rising segment in the beer industry for both craft and larger-scale producers. In this paper, we assess the representation of low(er) alcohol beer among craft brewers in the United States. Using a novel quantitatively-informed qualitative analytical approach, we surveyed a randomized, non-representative sample of 400 craft brewery websites in the United States to assess the relative presence of low(er) alcohol beers as well as how these brews are represented by the breweries themselves. To do so, we recorded, both numerically and via website screenshots, the lowest ABV beverage on offer and noted the beer type, the beer name, and the ABV. Ales were the most prominent style of beer on offer, accounting for 62% of the low(er) ABV beers identified. Only 15.5% of the breweries surveyed in this study offered a beer with an ABV of less than 4%; however, an additional 67.9% offered a beer with an ABV of less than 5%. The representations of these low(er) alcohol products focused mostly on taste, health, and demographic indicators.

Electrodermal response and its relationship with explicit response in controlled and real contexts: A case study with different beer styles

AbstractThe aim of the present study was to determine if the electrodermal activity (EDA) associated with the drinking experience of different beer samples could be related to consumers' self‐reported response (liking, emotional valence, and arousal) in two contexts: a sensory lab and a restaurant. A total of 129 consumers participated in the study; after answering an online survey about expectations, 64 of them tasted the beers in the controlled context, and the other 65 in a real context. Results of the explicit response showed significant differences among beers, being context a significant factor: liking and emotional valence scores were higher in the real context. Of all the data collected in the EDA, only the Skin Conductance Level was able to discriminate among samples, showing a negative correlation with explicit liking and valence. Further research is needed to increase knowledge on the utility of EDA signals for the sensory analysis field.Practical ApplicationsThe use of implicit measurements to increase understanding of consumer responses is currently being promoted by different technology developers and scientific disciplines, but much is still unknown about how to implement sensory analysis studies using the implicit response devices and how to properly exploit the obtained data. The present manuscript shows the comparison of the implicit and explicit consumer responses acquired in two different contexts (real—a restaurant and controlled—a sensory lab), using beer as an example product. The detail on the experimental design, as well as the obtained results, will be useful for those researchers working on the development of new sensory analysis techniques. In addition, the analysis of consumers' response to the samples assessment will be useful for the beer industry, because of showing how is the perception of different beer styles by the Spanish population.

PSVIII-14 Investigating Variability of Spent Craft Microbreweries Grains for Classification and Incorporation Into Diet Formulation Through Multivariate Analyses

Abstract The widespread growth in microbreweries presents a unique byproduct in spent brewer’s grains (SBG). However, incorporation of SBG into livestock production systems requires further consideration due to potential variety in end-products due to beer styles and beer makers. Herein, we aim to characterize and cluster SBG according to nutritional composition to determine if nutrient composition groups in SBG are of nutritional and environmental concern. A total of five breweries with over twenty-nine SBG were collected for a period of three years in Reno, Nevada. Proximate chemical analysis and long chain fatty acid (LCFA) analysis were performed on all SBG. A hierarchical clustering (HC) of principal components (PC; HCPC) was performed on the nutrients to characterize maximum variation explainable through PC, followed by grouping of varietals on the multivariate axes through HC. A Ward’s Linkage with scaled Euclidean distance was utilized for the HCPC. The greatest variance in the nutritional groups was explained through the first two PC (PC1, PC2). For PC1, non-fibrous carbohydrates had correlation values of 40.34% (-0.98), neutral detergent fiber assay with heat stable amylase and expressed exclusive of residual ash and protein (apNDFom) 30.39% (0.73), ether extract 17.32% (0.64) and crude protein (CP) 11.94 % (0.53). For PC2, the nutrient correlations were CP 74.26% (0.81) and apNDFom 23.77% (0.21). Ultimately, the variance explained in the PC represents energy (PC1), and protein (PC2). For the HC on the PC, four main clusters were obtained. For the PC generated from the LCFA, there were no superficial patterns detectable along the multivariate space. The distribution into the clusters represent an overlooked reality when considering SBG as livestock feed highlighting the need for a better classification of the varietals as livestock feed. Better classification of SBG will allow producers to better utilize the feed to maximize both productivity and reduce potential nitrogen runoff.