Types Of Beer Research Articles

A magyarországi kisüzemi sörgyártás és -fogyasztás területi vizsgálata = Spatial Analysis of Small-scale Beer Production and Consumption in Hungary

The Hungarian beer production transformed significantly after the change of regime. According to the international trends, production has changed and new types of beer have emerged, which have influenced the attitudes of Hungarian consumers towards beer. However, the number of geographic studies on beer production and consumption in Hungary is not sufficient to provide a comprehensive understanding of the phenomenon, so the aim of our study is to describe the sector through the operations of six selected small-scale breweries and large-scale breweries, comparing the two types of production. An important element is to explore the difficulties caused by the Covid-19 epidemic, its impact on the beer industry and the consumption habits of consumers.

Methodological approach to characterize the interfacial and foaming properties of carbonated beverages

The adjustment and control of specific product characteristics, e.g., foaming behavior of carbonated beverages, requires an understanding of influencing factors along with reliable analytical methods. However, due to the overlay of different phenomena, i.e., release of CO2 and action of surface-active molecules contained in such beverages, it is difficult to assess their respective contribution to foam appearance and stability. This study aimed at evaluating a new methodological approach to investigate the interfacial and foaming properties of carbonated beverages. Using beer as an example, it was attempted to establish a correlation between interfacial properties and foaming behavior. To ensure a comprehensive dataset, surface tension, interfacial dilatational rheology, and foaming properties including foam structural characteristics of six different German beers of three different types (i.e., Pils, wheat beer and Koelsch), which are known to exhibit distinct foaming behavior, were measured. While foams prepared with CO2 as sparging gas did not show any differences in foam aging, use of air for foaming enabled differentiation based on beer type. Differences observed in foam structural characteristics and stability could not be related to dynamic surface tension but might be linked to interfacial dilatational properties. Overall, the presented multiscale approach can be seen as promising concept for further experimental studies on carbonated beverages.

Conjoint Analysis to Define Beer Label and the Influence of Labeled Bottles and Music on the Sensory Profile of Craft and Industrial Beers

ABSTRACTPackaging label and music influence product acceptance and sensory profiling. This study defined the ideal label for a craft beer using the modified choice‐based conjoint analysis (MCBCA), as well as the sensory profile of this craft beer and an industrial beer in two tests: a blind test and a test in the presence of the labeled bottle and of a sertanejo universitário song, using a rate‐all‐that‐apply (RATA) list. MCBCA revealed that craft beer label's most favorable attributes included information on harmonization with food, a traditional‐themed illustration, and a strong emphasis on the brand and beer type. The RATA list comprised descriptive attributes, affective terms, product‐relevant phrases, and feelings. Nonsensory characteristics had a positive impact on the craft beer description but a negative impact on the industrial beer, with descriptors such as “watery,” negative affective terms memories for it. The influence of labeled bottles and music on consumers' sensory descriptions underscores the importance of nonsensory characteristics in the product's evaluation and success.

Effects of Loquat Juice Addition on Sensory Characteristics and Volatile Organic Compounds of Loquat Beer.

Beer, as an ancient and widely consumed alcoholic beverage, holds a rich cultural heritage and history. In recent years, fruit beer has gained significant attention as a distinct beer type produced by incorporating fruit juice into traditional beer ingredients. This study employed headspace solid-phase microextraction-gas chromatography-mass spectrometry techniques, redundancy analysis, and orthogonal projections to latent structures discriminant analysis to analyze the sensory evaluation, physicochemical properties, organic acids, and volatile organic compounds (VOCs) of loquat beer with different proportions of loquat juice. The results shown that the addition of an appropriate amount of loquat juice (40%) enhanced the overall sensory quality of the beer; as the proportion of loquat juice increased, the contents of malic acid and tartaric acid significantly increased (p < 0.05). A total of 100 VOCs were identified, among which 23 key VOCs (VIP > 1, p < 0.05) represented the most important characteristic flavor components in loquat beer based on their odor activity value (OAV). This study holds significant importance for the value-added processing and economic development of loquat.

Influence of the drying process of Cascade hop and the dry-hopping technique on the chemical, aromatic and sensory quality of the beer

Drying techniques are important for hop storage and quality. The stage of hop addition in beer is another important issue. This study focuses the impact of two drying techniques [freeze-dryer (F) and hot-stove (H)] of Cascade hop, on the chemical, aromatic and sensory quality of beer, comparing beers produced without (BF and BH) and with dry-hopping technique (BFDH and BHDH). Dry-hopping with H significantly increased the bitterness index and reduced the titratable acidity. Isoamyl acetate (450.60 μg/L) and ethyl caprylate (313.60 μg/L) were in high content especially in BH while, ethyl-n-caproate (359.37 μg/L) had the highest content in BF. The beers made with dry-hopping technique, had a significantly higher content in terpenes especially in BFDH (1006.18 μg/L). Sensory evaluation indicated difference preferences, with freeze-dried hop beers generally favored. In conclusion, depending on the type of beer desired, hops dried in different way and a specific hopping technique can be chosen.

Quantitation of Key Antioxidants and Their Contribution to the Oxidative Stability of Beer.

A sensitive high-performance liquid chromatography-triple quadrupole mass spectrometry (HPLC-MS/MSMRM) method, leveraging both technique and internal calibration, was developed for the simultaneous and comprehensive quantitative analysis of 46 antioxidants and antioxidant precursors in different beer types without any cleanup procedure. Combined with their in vitro antioxidant activity, a dose-activity estimation exposed a group of 10 key antioxidants, namely, tryptophan, tyrosine, hordatine A, hordatine B, procyanidin B3, prodelphinidin B3, tachioside (3-methoxy-4-hydroxyphenyl-β-d-glucopyranoside), (+)-catechin, tyrosol, and ferulic acid. To study the effect of antioxidants in spiking and aging studies, another liquid chromatography-MS (LC-MS)-based method was developed, monitoring markers for oxidation in beer. A positive effect of the antioxidants on the flavor stability at naturally relevant concentrations was shown by a slowing of oxygen-dependent aging reactions highlighted in beer storage trials under oxygen atmosphere. Thereby, a doubling of the natural concentration of all investigated antioxidants in beer revealed a limit inhibition of 67% on the degradation of cis-isocohumulone to hydroxy-cis-alloisocohumulone.

Expression patterns of Mal genes and association with differential maltose and maltotriose transport rate of two Saccharomyces pastorianus yeasts.

Beer brewing is a well-known process that still faces great challenges, such as the total consumption of sugars present in the fermentation media. Lager-style beer, a major worldwide beer type, is elaborated by Saccharomyces pastorianus (Sp) yeast, which must ferment high maltotriose content worts, but its consumption represents a notable problem, especially among Sp strains belonging to group I. Factors, such as fermentation conditions, presence of maltotriose transporters, transporter copy number variation, and genetic regulation variations contribute to this issue. We assess the factors affecting fermentation in two Sp yeast strains: SpIB1, with limited maltotriose uptake, and SpIB2, known for efficient maltotriose transport. Here, SpIB2 transported significantly more maltose (28%) and maltotriose (32%) compared with SpIB1. Furthermore, SpIB2 expressed all MAL transporters (ScMALx1, SeMALx1, ScAGT1, SeAGT1, MTT1, and MPHx) on the first day of fermentation, whereas SpIB1 only exhibited ScMalx1, ScAGT1, and MPH2/3 genes. Some SpIB2 transporters had polymorphic transmembrane domains (TMD) resembling MTT1, accompanied by higher expression of these transporters and its positive regulator genes, such as MAL63. These findings suggest that, in addition to the factors mentioned above, positive regulators of Mal transporters contribute significantly to phenotypic diversity in maltose and maltotriose consumption among the studied lager yeast strains.IMPORTANCEBeer, the third most popular beverage globally with a 90% market share in the alcoholic beverage industry, relies on Saccharomyces pastorianus (Sp) strains for lager beer production. These strains exhibit phenotypic diversity in maltotriose consumption, a crucial process for the acceptable organoleptic profile in lager beer. This diversity ranges from Sp group II strains with a notable maltotriose-consuming ability to Sp group I strains with limited capacity. Our study highlights that differential gene expression of maltose and maltotriose transporters and its upstream trans-elements, such as MAL gene-positive regulators, adds complexity to this variation. This insight can contribute to a more comprehensive analysis needed to the development of controlled and efficient biotechnological processes in the beer brewing industry.

일부 비알코올 맥주의 우식활성능 비교

The growing popularity of non-alcoholic beer in society demands an investigation of their potential impact on oral health. This study compared the dental caries activity of commercially available non-alcoholic beer with that of their alcoholic counterparts, focusing on factors that influence demineralization. We measured the pH and buffering capacity of both beer types since they directly affect tooth enamel erosion. Streptococcus mutans was cultured on agar media containing the experimental beverages to assess biofilm formation. The results indicated that the pH of all non-alcoholic beer were below the critical level (5.5) for enamel demineralization. Furthermore, their buffering capacities were significantly lower than those of their alcoholic counterparts. Biofilm formation by S. mutans was higher in non-alcoholic beer (P&lt;0.001). These findings highlight the potential risk of dental cariesassociated with specific non-alcoholic beer, emphasizing the need for a broader assessment across various non-alcoholic beer types, considering the factors influencing dental caries and real oral conditions. Further research is warranted to comprehensively understand their impact on dental health.

Witbier Fermented by Sequential Inoculation of Schizosaccharomyces pombe and Saccharomyces cerevisiae: Influence of Starchy Ingredients and S. cerevisiae Strain Used for In-Bottle Refermentation

Great attention has recently been dedicated to the use of non-Saccharomyces yeast strains for the development of new beer formulations. However, the effect of the Saccharomyces strain used in the refermentation of this type of beer has never been investigated. The research described aimed to optimize the quality of beers fermented by an oenological Schizosaccharomyces pombe strain alternately combined with two S. cerevisiae strains (WB06, commercial; 9502, of an oenological origin). The influence of both in-bottle refermentation (alternately carried out by one of the two Saccharomyces cerevisiae strains used in the sequential first fermentation) and starchy ingredients (three mixtures of 65% of malted barley alternately combined with 35% of unmalted common, durum, or emmer wheat) was studied. The beer formulation was optimized through a two-factor mixed three- and two-level design, where the two factors were the starchy ingredients and the refermenting S. cerevisiae. Beers from durum wheat beers refermented by WB06 had the highest alcohol contents. Common wheat beers refermented by 9502 showed the highest antioxidant activity values. The highest overall sensory score was assigned to the beers refermented by 9502. The fitted quadratic model had a good predictive ability for five physicochemical and fourteen sensory characteristics, with an R2 often higher than 0.9.

Discrimination and quantification of volatile compounds in beer by FTIR combined with machine learning approaches

The composition of volatile compounds in beer is crucial to the quality of beer. Herein, we identified 23 volatile compounds, namely, 12 esters, 4 alcohols, 5 acids, and 2 phenols, in nine different beer types using GC–MS. By performing PCA of the data of the flavor compounds, the different beer types were well discriminated. Ethyl caproate, ethyl caprylate, and phenylethyl alcohol were identified as the crucial volatile compounds to discriminate different beers. PLS regression analysis was performed to model and predict the contents of six crucial volatile compounds in the beer samples based on the characteristic wavelength of the FTIR spectrum. The R2 value of each sample in the prediction model was 0.9398–0.9994, and RMSEP was 0.0122–0.7011. The method proposed in this paper has been applied to determine flavor compounds in beer samples with good consistency compared with GC–MS.

Progressive stirred freeze concentration: Effect of operative parameters on vital statistics of beer

AbstractFreeze concentration (FC), a low‐cost alternative technology to separate and concentrate high‐value compounds, was applied to three distinct craft ale beer styles—Witbier, Bitter, and Porter—to investigate its impact on vital beer statistics. A central composite design with freezing temperature and ice fraction as factors was employed, with response surface analysis revealing significant effects on the average ice growth rate (), concentration index (CI), and average distribution coefficient () of ethanol, total solids, color, and bitterness in the liquid fraction. Results showed that ice fraction primarily influenced solute concentrations and increased with ice fraction due to water removal. Freezing temperature affected . The type of beer had a significant impact on color and bitterness, reflecting the specific style parameters. Furthermore, response optimization yielded conditions that significantly altered beer statistics, leading to changes in ethanol content, total solids, color, and bitterness, possibly classifying them as new beer styles. The study demonstrates the potential of FC to influence the beer characteristics and broaden the range of beer styles.Practical applicationsInnovations in science and technology, added to the search for new beer styles, promote the development of new products in the beer industry. In this article, a potential use of the freeze concentration technology was identified for the development of new concentrated beer products. The impact of progressive stirred freeze concentration in three craft beers was studied. First, obtaining a concentrated beer from this technique was possible, with a higher concentration of total solids and ethanol. In addition, the vital statistics of beer could be modified using freeze concentration to obtain novel concentrated beer products.

Association between non-medical cannabis legalization and alcohol sales: Quasi-experimental evidence from Canada

BackgroundThere is increasing interest in understanding the impact of non-medical cannabis legalization on use of other substances, especially alcohol. Evidence on whether cannabis is a substitute or complement for alcohol is both mixed and limited. This study provides the first quasi-experimental evidence on the impact of Canada’s legalization of non-medical cannabis on beer and spirits sales. MethodsWe used the interrupted time series design and monthly data on beer sales between January 2012 and February 2020 and spirits sales between January 2016 and February 2020 across Canada to investigate changes in beer and spirits sales following Canada’s cannabis legalization in October 2018. We examined changes in total sales, nationally and in individual provinces, as well as changes in sales of bottled, canned and kegged beer. ResultsCanada-wide beer sales fell by 96 hectoliters per 100,000 population (p=0.011) immediately after non-medical cannabis legalization and by 4 hectoliters per 100,000 population (p>0.05) each month thereafter for an average monthly reduction of 136 hectoliters per 100,000 population (p<0.001) post-legalization. However, the legalization was associated with no change in spirits sales. Beer sales reduced in all provinces except the Atlantic provinces. By beer type, the legalization was associated with declines in sales of canned and kegged beer but there was no reduction in sales of bottled beer. ConclusionsNon-medical cannabis legalization was associated with a decline in beer sales in Canada, suggesting substitution of non-medical cannabis for beer. However, there was no change in spirits sales following the legalization.

Use of unmalted cereals with enzyme preparations in brewing

The use of unmalted grain is one of the methods for improving quality, reducing production costs, and creating new types of beer. However, the enzymatic activity of such raw materials is zero, so the use of enzyme preparations is relevant. The purpose of the study was to compare the quality indicators of 100% malt beer and beer with the replacement of malt with unmalted barley using enzymes. Methods of technical and chemical analysis were used to determine the organoleptic and physico-chemical parameters of beer. Recommendations have been developed for intensifying the preparation of wort using various types of grain raw materials – unmalted barley and rice grits with the addition of enzyme preparations from Novozymes (Denmark) at different stages of brewing were developed. When testing new enzyme preparations (β-glucanase complex, xylanase), the filtration time, wort viscosity, and the content of β-glucans and arabinoxylans decreased by about 20% compared to the control samples. The use of a new enzyme preparation resulted in better breakdown of substances, which affected the quality and duration of filtration. This leads to an improvement of wort quality, reducing the duration of the process and reducing the cost of raw materials. To ensure the required ratio of substances in the wort, it is necessary to introduce complex enzyme preparations – peptidhydrolase, α-amylase, endo-β-glucanase (Ceremis Plus). Preparations containing endo-β-glucanase (Ultraflo Max) should be used at the beginning of mashing to improve the rheological properties of the wort and reduce its viscosity, which improves the filtration process. To obtain beer with the required degree of fermentation during mashing, it is better to use new enzyme preparations (glucoamylase). The practical significance of the study lies in the use of large amounts of unmalted grain together with exoenzymes such as Ultraflo Max and Ceremis Plus, which will allow brewers to produce wort and beer of the same composition and quality as premium wort and beer, using only malt

Antioxidant activity and volatile components of sprouted oat beer

This study aimed to explore whether oats can be used as a partial substitute for barley in beer brewing. The antioxidant activities of oats, oat malt, and oat beer were measured, and the volatiles present in them were identified using an electronic nose and tongue. The total polyphenol content was higher in oat malt than in oats. The total polyphenol and flavonoid contents in oat beer increased with increasing oat malt concentration. However, tannin content did not significantly change with increasing oat malt concentration. The scavenging activity of oats and oat malt were at 6–23% and 3–19%, respectively, against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and 17–80% and 13–83%, respectively, against 2,2ʹ-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical. The reducing power of oats and oat malt increased in a dose-dependent manner. The highest radical scavenging (1 mg/mL DPPH and ABTS) was observed in 0%, 5%, and 10% oat beers. The reducing power of oat beer was highly dependent on oat malt concentration, with a 0.2–1.0 optical density range. The electronic nose detected 61 compounds, including antioxidant terpenes. This study demonstrates that new types of beer with different flavors and high antioxidant capacities can be prepared using oats grown in South Korea.

A State-of-the-Science Review of Alcoholic Beverages and Polycyclic Aromatic Hydrocarbons.

The association between alcohol and certain cancers is well established, yet beyond ethanol and its metabolite acetaldehyde, little is known about the presence of other carcinogenic compounds in alcoholic beverages, including polycyclic aromatic hydrocarbons (PAHs), such as benzo[a]pyrene (a Group I carcinogen). We summarized the published literature on PAH levels in alcoholic beverages to identify potential gaps in knowledge to inform future research. Medline and Scopus were searched for primary research published from January 1966 to November 2023 that quantified PAH levels among various types of alcoholic beverages, including whisky, rum, brandy, gin, vodka, wine, and beer. Studies that were not primary literature were excluded; only studies that quantified PAH content in the specified alcoholic beverages were included. Ten studies published from 1966 to 2019 met the criteria for review. Other than beverage type, no publication reported selection criteria for their samples of tested alcohol products. Studies used a variety of analytical methods to detect PAHs. Of the 10 studies, 7 were published after 2000, and 6 assessed products. Of the studies, 7 examined spirits; 3, beer; and 4, wines. Benzo[a]pyrene was most prevalent among spirit products, particularly whisky, with values generally exceeding acceptable levels for drinking water. Some beer and wine products also contained PAHs, albeit at lower levels and less frequently than spirit products. PAHs are found in some alcohol products and appear to vary by beverage type. However, there is an incomplete understanding of their presence and levels among large, representative samples from the range of currently available alcohol products. Addressing this gap could improve understanding of alcohol-cancer relationships and may have important implications for public health and the regulation of alcohol products. In addition, novel methods, such as direct mass spectroscopy, may facilitate more thorough testing of samples to further investigate this relationship. https://doi.org/10.1289/EHP13506.

Optimizing brewing beer production using Aspergillus oryzae solid-state fermentation of sorghum koji as an adjunct

ABSTRACT This study employed solid-state fermentation (SSF) to substitute 30% barley malt with Kinmen waxy sorghum and Australian non-waxy sorghum inoculated with Aspergillus oryzae for koji preparation in the production of sorghum beer. Optimal conditions for koji preparation were determined, and various beer formulations were developed based on Kinmen sorghum koji. The optimal soaking time for Kinmen waxy and Australian non-waxy sorghum was 2.5 h at room temperature with a water absorption rate of 35%. After steaming, Kinmen sorghum and Australian sorghum exhibited blowup rates of 75.33% and 85.67%, respectively. Five beer types were fermented for 12 days using different mashing methods. Glucose content ranged from 9.93 to 17.6 g/L on the first day, decreasing to 0.03 g/L by the third day. On the 12th day, the alcohol content peaked at 3.03–4.39%, with a pH range of 4.3–5.7. Aroma analysis identified higher alcohols, such as ethanol, 3-methyl-1-butanol, and 2-phenyl ethanol, as the main contributors, with 2-phenyl ethanol imparting a solid rose flavor and ethanol providing a hop aroma and mild taste. Given the global competitiveness of the beer industry, our research emphasizes the use of Kinmen sorghum-based malt, offering unique flavors and a rich aroma, presenting significant growth potential in the market.

Modeling and Optimization of Processes for Craft Beer Production: Malt Mixture Modeling and Mashing Optimization for Lager Beer Production

Beer ranks third in terms of consumption worldwide, and its technology is constantly being improved and perfected. The boom in craft brewing has led to the production of thousands of new types of beer, but most often without scientific justification of the technological decisions made. This paper discusses the approaches to the modeling of the composition of the malt mixture and the mode of lager beer production. A special cubic simplex-lattice design with two replications was used to model the mixture with three malt types: Pilsner, Caramel Pils and Caramel Munich type 2. Models for the main brewing characteristics, i.e., wort extract and color, as well as models for the biological parameters of the mash, i.e., phenolic compound content and antioxidant potential, were developed using different methods. Multi-objective optimization was carried out and a specific mixture was developed for the production of lager beer. The influence of acidulated malt, lactic acid and CaCl2 additions on the extract yield and malt mash filtration time were established through one-factor experiments. The extract and fermentable sugar yield during individual pauses in the mashing mode was studied with a view to its optimization.

BEER PRODUCTION BY FERMENTATION PROCESS: A REVIEW

Beer is an age-old alcoholic, recreational beverage popular worldwide. It is produced by the process of brewing which involves the enzymatic fermentation of the mixture of water, starch, and hops by yeast in a specific condition. Production of beer from cereal grains involved several steps including grain treatment, malting, mashing, lautering, filtration, fermentation, maturation, finishing, and packaging. The brewing process has a marked effect on the quality, taste, aroma, consistency and alcoholic content. Several types of beers with distinct characteristics can be produced by varying the brewing conditions and yeast flora. Apart from psychoactive affects beer can have several medicinal benefits when consumed in moderation. This review presents a detailed understanding of the several steps for enhancing the brewing process for commercial beer production with desirable quality and flavour. The review also highlights current research progress in the innovative methods and techniques adapted for the cost-effective production of beer, including key advances, potential applications and limitations. Therefore, keeping in view the demands of beer in human daily life, there is an extensive need to commercialize these processes by developing and optimizing novel strategies for cost-effective beer production.

Cashew peduncle pulp in the production of Berliner Weisse craft beer: Sensory and physicochemical aspects

Among the extant beer types, Berliner Weisse is mainly characterized by its blend of barley and wheat malts, Saccharomyces cerevisiae for alcoholic fermentation, and Lactobacillus spp. for lactic fermentation. In this study, three formulations of Berliner Weisse were developed with various concentrations of barley, wheat malts, and hops. No variations were made in the concentrations of S. cerevisiae, Lacticaseibacillus casei, or cashew pulp. A L. casei-free formulation was used as a control. Physicochemical and sensory parameters were evaluated to characterize the formulations. The physicochemical data allowed for differentiation of the beverages in all evaluated parameters, except for the percentages of titratable acidity and diacetyl. From a sensory perspective, panelists classified the beer as acidic or fruity. The cashew peduncle pulp was proven to be a viable and attractive alternative for the production of Berliner Weisse-style beer with national characteristics and versatility in physicochemical and sensory parameters.

Effect of Recipient’s Tactile Properties and Expectations on Beer Perception

Our perception of food is influenced by various factors, including its sensory properties, the environment in which it is consumed, and the tools we use to consume it (cutlery, glasses, etc.). The purpose of this study was to examine how the texture of the glass used to drink beer affects the perception and emotions generated by the experience. Two tasting sessions were conducted, where participants were served two types of beer (alcoholic and non-alcoholic) in four glasses with different textures. The participants rated liking, the perceived differences in several sensory attributes using a Just-About-Right scale, and the emotions elicited by the drinking experience using a Check-All-That-Apply question. The results indicated that the texture of the container did not affect the participants’ perception of the alcoholic beer. However, for the non-alcoholic beer, participants liked the sample served in the glass with a plain surface over the ceramic glass. Participants’ awareness of drinking a non-alcoholic beer did not affect any of the studied attributes. The results of this study suggested that different textured glasses could be used to differentiate brands, restaurants, etc., from competitors and create a unique identity without significantly affecting the perception of beer properties.