Composition Of Beer Research Articles

Comparative Study on Protein Composition and Foam Characteristics of Barley and Wheat Beer.

Protein is an important component of beer, and its type, content and molecular weight directly affect the quality of beer, especially the foam quality of beer. Different brands of wheat beer and barley beer available in the market were used for this analysis. The differences in protein composition and foam performance between multi-sample barley and wheat beer were analyzed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis and high-pressure size exclusion chromatography. Protein significantly influences beer quality, particularly its foam properties. Wheat beer (WB) has 9.52-84.10% more total protein content than barley beer (BB). The primary proteins in both beers are 6.9-20.1 kDa, with WB having 1.04 g/L more of this protein, 60.11% higher than that of BB. It is one of the main different proteins between WB and BB. WB also contains 66.67% more 20.1-32.4 kDa protein compared to BB. This is one of the main differences between WB and BB proteins. Both 6.9-20.1 kDa and 20.1-32.4 kDa proteins enhance beer viscosity and foam properties. Additionally, WB's > 32.4 kDa protein content is 246.67% higher than BB's, significantly improving beer hydrophobicity and foam performance. These protein differences are key factors in the superior foam quality of WB.

Husk Separation (Kubessa Method) Impacts the Aging Chemistry of Beer.

The removal of husks before the mashing process, also known as the Kubessa method, is an established brewing practice often positively associated with smoothness and better flavor-stability of beer. Empirical evidence on the effect of the Kubessa method on beer, however, has been lacking. Similarly, our study's comprehensive analysis of established brewing attributes revealed that traditional methods do not fully capture the impact of husk separation in beer brewing. Conclusive evidence of the Kubessa method's impact on beer aging chemistry was obtained through ultrahigh resolution mass spectrometry (FT-ICR-MS), revealing intricate molecular details inaccessible to conventional analytical techniques. The compositional information on thousands of molecules in Kubessa beer was resolved and compared to whole malt mashing. Machine learning algorithms applied to aging experiments identified over 500 aging-related compounds inhibited by husk separation. Complementary Time of flight mass spectrometry (ToF-MS) coupled with chromatography further confirmed that the mashing of husks introduces sulfur-containing lipid compounds. These significant differences in the beer composition provide valuable insights for further investigation into the staling protective effect of husk-separation (Kubessa process) during beer production, as empirically demonstrated in this work.

A Preliminary Study on the Effect of Adding Sugarcane Syrup on the Flavor of Barley Lager Fermentation.

This study focuses on the diversified utilization of the sugarcane industry, and sugarcane syrup, as a by-product of the sugarcane industry, is a good raw material for fermentation. Bringing sugarcane syrup into beer is conducive to the enrichment of the sugar industry, and it can improve the flavor of beer and make it more aromatic. This study determined the optimal fermentation process for beer. By analyzing the consumption rate of the carbon and nitrogen sources of raw materials, the nutrient utilization of yeast, and the causes of differences in flavor substances, the flavor composition and flavor stability of beer were determined by SPME-HS-GC-MS technology. The results showed that beer brewed with sugarcane syrup as an auxiliary raw material met the basic specifications of beer. The addition of sugarcane syrup to the wort base increased the utilization of amino acids by the yeast, and LS (lager with added cane syrup) increased the nine flavor compounds of the beer, which constituted the basic flavor of the beer, bringing new flavor compounds compared with the normal all-barley beer. Forced aging experiments showed that LS produced fewer aging compounds than OWBL. Various experiments have shown that it is feasible to ferment beer with sugarcane syrup instead of partial wort.

Comparison of the Chemical and Aroma Composition of Low-Alcohol Beers Produced by Saccharomyces cerevisiae var. chevalieri and Different Mashing Profiles

Comparison of the Chemical and Aroma Composition of Low-Alcohol Beers Produced by Saccharomyces cerevisiae var. chevalieri and Different Mashing Profiles

Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers

Emmer is among the most ancient domesticated grains. In craft brewing, emmer is used in an adjunct, due to its tannic astringency and typical nutty aroma. The aim of this study was to evaluate the effects on the quality of emmer-based craft beers exerted by the employment of two novel brewing procedures (BP1 and BP2) and four oenological Saccharomyces cerevisiae starter strains, namely 17,290, 14,061, 9502, and 9518. The two technological approaches differed for water conductivity (570 and 440 μS/cm), protein rest (30 and 10 min), boiling step (90 and 55 min), and Irish moss addition (only in BP1). The highest total phenolic concentrations were detected in the beers fermented by 17,290 and 14,061 strains. The beers fermented by 14,061 showed the highest contents of volatile esters, alcohols, and terpenes (the latter if produced according to BP1). The beers produced according to BP2 had the highest concentrations of volatile acids, norisoprenoids, hydrocarbons, and phenols with significant effects of the utilized starter strain. The highest overall sensory score (∼4.5) was assigned to BP2-9502 beers and it was positively correlated with color, pH, foam amount and persistence, olfactory finesse, body/fullness, and negatively correlated with CO2, titratable and volatile acidity, saltiness, and sourness.

Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production.

The production of gueuze beers through refermentation and maturation of blends of lambic beer in bottles is a way for lambic brewers to cope with the variability among different lambic beer batches. The resulting gueuze beers are more carbonated than lambic beers and are supposed to possess a unique flavor profile that varies over time. To map this refermentation and maturation process for gueuze production, a blend of lambic beers was made and bottled, whereby one of them was produced with the old wheat landrace Zeeuwse Witte. Through the use of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and high-throughput sequencing of bacterial and fungal amplicons, in combination with metabolite target analysis, new insights into gueuze production were obtained. During the initial stages of refermentation, the conditions in the bottles were similar to those encountered during the maturation phase of lambic beer productions in wooden barrels, which was also reflected microbiologically (presence of Brettanomyces species, Pediococcus damnosus, and Acetobacter lambici) and biochemically (ethanol, higher alcohols, lactic acid, acetic acid, volatile phenolic compounds, and ethyl esters). However, after a few weeks of maturation, a switch from a favorable environment to one with nutrient and dissolved oxygen depletion resulted in several changes. Concerning the microbiology, a sequential prevalence of three lactic acid bacterial species occurred, namely, P. damnosus, Lentilactobacillus buchneri, and Lactobacillus acetotolerans, while the diversity of the yeasts decreased. Concerning the metabolites produced, mainly those of the Brettanomyces yeasts determined the metabolic profiles encountered during later stages of the gueuze production.IMPORTANCEGueuze beers are the result of a refermentation and maturation process of a blend of lambic beers carried out in bottles. These gueuze beers are known to have a long shelf life, and their quality typically varies over time. However, knowledge about gueuze production in bottles is scarce. The present study provided more insights into the varying microbial and metabolite composition of gueuze beers during the first 2 years of this refermentation and maturation process. This will allow gueuze producers to gain more information about the influence of the refermentation and maturation time on their beers. These insights can also be used by gueuze producers to better inform their customers about the quality of young and old gueuze beers.

The spoilage of lager by draught beer microbiota

Why was the work done: To determine whether the susceptibility of lager to microbiological spoilage is determined by composition, microbiota or both. To assess beer spoilage by a consortium of yeasts and bacteria from draught beer rather than pure laboratory cultures. How was the work done: Four draught beer styles - cask ale and keg lager, ale, and stout – were sampled twice in five different public houses in four different locations. The beers were forced by static incubation at 30°C for four days. ‘Challenge testing’ with an inoculum of heterogeneous microorganisms from the forced samples was used to assess the spoilage of ten commercial lagers by the increase in turbidity at 660 nm. The same approach was used to evaluate the role of nutrients in beer spoilage by forcing with the addition of yeast extract or vitamins (thiamine and riboflavin). What are the main findings: The ten lagers varied in susceptibility to spoilage ranging three-fold from the least to most spoilable. Average spoilage of the beers was comparable for microorganisms from lager, keg ale and stout but ca. 50% greater with microorganisms from cask ale. The ranking of spoilage of the 10 lagers was similar for microbiota from cask ale, keg ale and stout but less so from lager. Spoilage was influenced by beer composition and was inversely related to beer pH and level of free amino nitrogen. The addition of yeast extract stimulated spoilage of the least spoilable lager but the addition of vitamins B1 and B2 had little or no effect. Spoilage was extensive at 30°C, measurable at 12°C but imperceptible at 2°C. Why is the work important: The oft-quoted statement that beer is ‘robust to microbiological spoilage’ is a fallacy. All ten lagers were spoilt by draught beer microorganisms, but some were more spoilable than others. It is suggested that spoilage may be reduced by lowering beer pH and curbing the availability of nutrients for microbial growth. Whilst (as would be expected) beer storage at 2°C suppresses microbial growth, storage at 12°C (as practiced in UK public house cellars) allows spoilage microorganisms to grow in beer. Although the threat of microbial spoilage in the brewing process is managed by good manufacturing practices, draught beer is vulnerable and requires more focus and commitment to hygienic practices to assure quality.

Filtration enzymes applied during mashing affect beer composition and viscosity

Why was the work done: Filtration enzymes that target the degradation of arabinoxylan and β-glucan are widely used in the brewing industry to improve wort and beer filtration. Although these enzymes have proven their effectiveness in improved lautering efficiency and beer filterability, the effect of varying dosage and type of enzyme preparations on beer composition and quality has not been described.
 How was the work done: The impact of dosage of different filtration enzyme preparations (Laminex®750, Laminex®C2K, and Laminex®MaxFlow4G) was investigated on the free ferulic acid content in the wort, chemical composition and viscosity of beer, together with an emphasis on the content and structure of arabinoxylan and β-glucan.
 What are the main findings: The structural features of arabinoxylan and β-glucan in beer were strongly influenced by the dosage and type of filtration enzyme. In general, the high-molecular weight (HMW) arabinoxylan and HMW β-glucan content, and total β-glucan content in beers decreased with increasing enzyme dosage, while the total arabinoxylan levels increased. The HMW arabinoxylan content was strongly related to beer viscosity. The use of filtration enzymes led to a decreased HMW arabinoxylan content and decreased beer viscosity, which could affect the palate fullness of beers. Overdosing filtration enzymes resulted in more ferulic acid, the precursor (in the presence of phenolic yeast) to the clove-like 4-vinyl guaiacol.
 Why is the work important: This work provides brewers with insight on how filtration enzymes affect beer composition and viscosity. It can help make an informed choice of the type of filtration enzyme and the dosage applied during mashing.

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.

Effects of Dry-Hopping on Beer Chemistry and Sensory Properties-A Review.

Dry-hopping is the addition of hops to the wort on the cold side of the brewing process. Unlike standard hop additions, its main purpose is not to produce a characteristic bitterness but to extract as much of the hop essential oils as possible, which are largely lost in the standard hopping process. When dry-hopped, it is possible to obtain a beer with an aroma that is difficult to achieve when hops are used on the hot side of the brewing process. As a result, this process has become very popular in recent years, particularly in beers that belong to the 'craft beer revolution' trend. In addition, the usefulness of this process is increasing with the development of new hop varieties with unique aromas. This article presents the main components of hops, focusing on those extracted during the process. Changes in the composition of beer bittering compounds and essential oils resulting from this process are discussed. This paper presents the current state of the knowledge on the factors affecting the degree of extraction, such as hop dosage, the time, and temperature of the process. Issues such as process-related physicochemical changes, hop creep, low flavor stability, haze formation, and green flavor are also discussed.

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.

Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer.

The perception of hop-derived flavour in beer is not well understood, particularly regarding the effect that different yeast strains and fermentation parameters have on perceived hop aroma and the mechanisms responsible for these changes. To evaluate the influence of yeast strain on the sensory properties and volatile composition of beer, a standard wort, late-hopped with New Zealand Motueka hops (5 g·L-1), was fermented with one of twelve yeast strains under constant conditions (temperature and yeast inoculation rate). The bottled beers were evaluated using a free sorting sensory methodology, and their volatile organic compounds (VOC) were assessed using gas chromatography mass spectrometry (GC/MS) with headspace solid-phase microextraction (SPME) sampling. Beer fermented with SafLager W-34/70 yeast was associated with a hoppy flavour attribute, whereas WY1272 and OTA79 beers were sulfury, and WY1272 was also metallic. WB06 and WLP730 beers were perceived to be spicy, with WB06 beer also perceived as estery, whereas VIN13 beer was sour, and the WLP001 beer was astringent. Beers fermented using the twelve yeast strains had clearly distinct VOC profiles. Beer made with WLP730, OTA29, SPH, and WB06 yeasts had the highest 4-vinylguaiacol levels, which contributed to their spicy attribute. Beer made with W3470 had high levels of nerol, geraniol, and citronellol, which supported its sensory characterisation as being 'hoppy'. This research has illustrated the important role that yeast strain has on modulating hop flavour in beer.

The influence of Torulaspora delbrueckii on beer fermentation.

In this study, the effect of five different Torulaspora delbrueckii strains in combination with an ale type Saccharomyces cerevisiae on physical, chemical, microbiological, aroma composition, and sensory profiles of beer were examined. The ethyl alcohol content of produced beers ranged from 5.46% (v/v) to 5.93% (v/v), while the highest alcohol amount was obtained using a pure culture of S. cerevisiae. The major volatiles among beer aroma compounds was acetaldehyde, n-propanol, 3-methyl-butanol, 2-methyl-butanol, ethyl acetate, isoamyl acetate, 2,3-butanedione, and 2,3-pentanedione. It was ascertained that the total amount of higher alcohols was higher in the S. cerevisiae control beer compared to all mixed fermentations. Total ester levels were higher in all the mixed culture beers than the control beer. Sensory evaluation showed that all the mixed cultures of S. cerevisiae and T. delbrueckii positively influenced the sensory profile of the beers. Strain Y1031 was the most preferred and was characterized as rich in hop aroma and full bodied. It is therefore a suitable strategy to use T. delbrueckii in mixed fermentations with S. cerevisiae to produce beer with a distinctive flavor. The results demonstrate that, T. delbrueckii strains isolated or commercialized for winemaking can be equally employed as well in brewing.

Commercial craft beers of midwest Brazil: biochemical and physicochemical properties and their relationship with its sensory profile

Faced with changes in eating habits, consumers currently seek to enjoy moderate consumption of healthy food products that results in sensory pleasure. Here, our study aimed to evaluate the biochemical and physicochemical properties and sensory profile of craft beers produced in the Brazilian Midwest region. Our evaluation of the beverages revealed different physicochemical characteristics such as alcohol content, soluble solids, titratable acidity in citric acid, and dry extract percentage, with values ranging between 4.06-6.13%, 5.13-10.98 °Brix, 1.71-3.45%, and 3.38-7.99%, respectively. Moreover, the average density of the beverages was 0.9906 g/cm3. In addition, the antioxidant activity and total phenolic of the beverages ranged between 14.28-20.46 mMol of Trolox/100 mL and 74.84-108.45 mg/100 g, respectively. Phenolic compounds that are essential in human nutrition, such as epicatechin, catechin, gallic acid, p-coumaric acid, caffeic acid, ferulic acid, rutin, and kaempferol, were identified in the beverages. Regarding the sensory profile of the craft beers, the beers had an average acceptability index of 75.11% for appearance, 70.24% for aroma, 60.43% for flavor, and 73.53% for texture. Our study demonstrated a correlation between chemical composition and acceptability index of beer, indicating a preference for lighter colored, fuller, and less acidic beers.

Impact of Qingke (hulless barley) application on antioxidant capacity and flavor compounds of beer

As a promising adjunct material to beer brewing, Qingke (hulless barley) can provide sufficient hydrolyzable starch and rich nutrients for beer brewing. In this study, the effect of Qingke addition on the physicochemical properties, antioxidant capacity and flavor composition of beer was evaluated. The results showed that the addition of Qingke reduced the turbidity (25.03 NTU) and color (19.48 EBC) of the beer. The Qingke adjunct beer was enriched with more bioactive substances, which also made the Qingke adjunct beer exhibit better antioxidant capacity. The addition of Qingke resulted in elevated levels of higher alcohols (68.29 mg/L) and esters (76.71 mg/L). The addition of Qingke decreased the amount of volatile acid in the beer (5.84 mg/L). This study has guiding significance for the application of Qingke in beer industry.

The effect of barley to wheat ratio in malt blends on protein composition and physicochemical characteristics of wort and beer.

The present work explored the effect of barley to wheat ratio in malt blends on protein composition and physicochemical characteristics of wort and beer. Results illustrated that the addition of wheat malt can significantly improve the soluble protein of wort and the final beer, and it can provide more>2.2kDa protein in final beer, which is mainly derived from the raw wheat malt, but also including some protein produced in the fermentation process, such as some protein between 29 and 66.4kDa. Though the content of>15kDa protein was relatively lower than the protein whose molecular weight was<15kDa, but it had important effects on total nitrogen, total water-soluble protein, free amino nitrogen, chromaticity, and viscosity of final beer. The addition of wheat malt significantly improved the concentration of 2.2-15 and>15kDa protein, but higher percentage of addition ratio can decrease the foam stability of the beer. PRACTICAL APPLICATION: This findings can reasonably control the protein content and types of wheat beer, improve the quality of wheat beer, solve the key technological problems, and expand and popularize the application of wheat in beer industry.

Influence of kilned specialty malt odorant markers on the aroma composition and sensory profile of beer

Specialty malt beers are brewed with the intention of providing distinct flavour and colour. To this end, special malts have different chemical compositions. More specifically, the availability of enzymes, small peptides, organic acids, Maillard products, low-molecular weight sugars and amino acids depend on the malting procedure applied and thus vary between the malt styles. To investigate the influence of kilned specialty malts (KSM) on the properties of wort and beer, brewing trials were carried out adding 10 and 20% of pale ale, Vienna, Munich or melanoidin malt. Alongside sensory analysis, the aroma composition of each beer was investigated throughout their brewing processes, revealing significant losses of the KSM odorant markers after the boiling process. Statistical analysis indicated a major influence of KSM-derived Maillard aldehydes on the sensory profile of the beers. Finally, the transfer rates of the odorants were calculated from the malt to the beer, suggesting a high influence of the brewing process on the formation of KSM odorants and thus on the aroma composition of the final beer.

Proximate and nutritional composition of beer produced from malted sorghum blended with yellow cassava

This research work investigated the proximate and nutritional composition of beer produced using sorghum blended with hybrid yellow cassava. Hybrid sorghum variety CSR-03H and two yellow cassava varieties were collected, and proximate and nutritional analysis was performed using standard methods. The sorghum malt was combined with yellow cassava varieties (in the order cassava: sorghum) at ratio 0:100 (control), 20:80, 30:70, 40:60 and 50:50. Fermentation of the samples was done for ten (10) days and analysis was performed every two (2) days interval. Proximate and nutritional analysis was carried out on the beer products using standard methods. After 240 h fermentation period, the pH and alcohol content ranged from 3.65 ± 0.01 to 4.10 ± 0.01 and from 3.63 ± 0.49% to 6.74 ± 0.41% respectively. Fat content, ash content, moisture content and crude protein values ranged from 0.30 ± 0.01% to 0.59 ± 0.01%, 0.42 ± 0.01% to 0.61 ± 0.02%, 76.10 ± 0.06% to 80.97 ± 0.02% and 0.30 ± 0.01% to 0.56 ± 0.01% respectively. Vitamin A and vitamin C content ranged from 12.38 ± 0.02 to 4.13 ± 0.02 μg/100 ml and 12.21 ± 0.04 to 17.39 ± 0.02 mg/100 ml respectively. The energy value of the products ranged from 124.74 ± 1.99 to 216.67 ± 1.96 KJ/100 ml. The study revealed that beer produced from sorghum blended with yellow cassava could be a rich source of nutrients and vitamins if employed as raw materials for beer production.

Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer

The demand for unique and exclusive food products and beverages is constantly on the increase. One of the products that mostly evolved to encounter market dynamics in the last decade is craft beer. For a long time, craft breweries have included fruit in beer production to enrich flavour and aroma profile of different beer styles. In this study, for the first time, the use of Saccharomyces and non-Saccharomyces yeast strains isolated from high-sugar matrices (manna and fermented honey by-products) were investigated to diversify fruit craft beer production, in order to improve the fermentation process and highlight the complexity of aroma profiles generated during alcoholic fermentation. Two yeast strains, Hanseniaspora uvarum YGA34 and Saccharomyces cerevisiae MN113, were tested as co-starters and starters for their beer production capacity. Commercial yeast strain US-05 was used as control. Loquat juice was added at the end of primary alcoholic fermentation in all trials. Interestingly, S. cerevisiae MN113 consumed sugars faster than control strain S. cerevisiae US-05, including maltose, even in the case of sequential inoculation. This strain showed an excellent ability to consume rapidly sugars present. All strains showed their concentrations ranged between 5 and 8 Log cycles during fermentation. The absence of off-odours and the improvement of aromatic perception were observed in experimental trials involving the use of S. cerevisiae MN113 as a monoculture and in sequential combination with H. uvarum YGA34. Esters and alcohols were the most abundant compounds emitted from the beers. The beers produced with sequential inoculation of H. uvarum YGA34 and S. cerevisiae MN113 or US-05 are characterised by a higher ester and lower alcohol concentration. These two unconventional yeast strains from high sugar matrices showed great technological properties, representing promising co-starters and starter during craft fruit beer production.

Influence of the time of bilberry (Vaccinium myrtillus L.) addition on the phenolic and protein profile of beer.

In recent years, there has been an increased fruit addition to the brewing process, especially in craft breweries. Fruit addition leads to changes in the organoleptic characteristics and chemical composition of beers. Bilberries are rich in phenolic compounds and possess significant antioxidant capacity. The effects of bilberry addition and brewing process parameters on the changes in the phenolic and protein profile of beer have not been sufficiently studied. The aim of this research was to investigate the changes in the individual phenolic compounds and the protein fractions in beer when bilberries were added at different maturation stages. An infusion mashing method was applied for the purpose of obtaining wort with an original extract of 14&deg;P after boiling. Pilsner malt, bitter and aromatic hops 60/40 (Perle and Cascade, respectively), dry yeast Saccharomyces pastorianus (carlsbergensis) Saflager W 34/70, and bilberries (Vaccinium myrtillus L.) were used. All processes were conducted in a Home Brew 50 all-in-one 50 dm3 brewing system. The fermentation was carried out in a stainless steel cylindroconical fermenter at a temperature of 14&deg;C. The &ldquo;green beer&rdquo; was transferred to small stainless-steel fermenters after 60% of the original wort extract had been fermented. The maturation continued for 14 days at 14&deg;C, and the beer lagering for 5 days at 2&deg;C. The bilberries were pasteurised in a water bath for 10 minutes at 70&deg;C. After cooling, they were added to small fermenters at a concentration of 167 g/dm3 at the beginning and on the seventh day of beer maturation. All variants were carried out in duplicate. After lagering, the beer was bottled using a &ldquo;beer gun&rdquo;. The beer samples from the experiments were filtered on the day of bottling and frozen until analysis. HPLC/UV-VIS and electrophoresis were used to determine the phenolics and proteins, respectively. The total monomeric anthocyanins were determined by the pH differential method. The original wort extract and alcohol concentration were evaluated, and the sensory analysis was performed according to EBC standard methods. The changes in 10 phenolic acids, 7 flavonoids, and 10 protein fractions in beer with bilberries added at the beginning and on the seventh day of maturation were studied. The addition of bilberries led to an increase in the phenolic acid (3-fold) and flavonoid (6.2-fold) concentrations. The highest enrichment was observed in terms of rutin, chlorogenic, caffeic, and 3,4-dihydrobenzoic acids. Rosmarinic acid and monomeric anthocyanins were only detected in the bilberry beers. Chlorogenic and neochlorogenic acids, rutin, and catechin dominated in the bilberry beers. Neochlorogenic and gallic acids, epicatechin, and catechin dominated in the bilberry-free beers. The addition of bilberries reduced the protein content by 93 to 96%. The number of protein fractions decreased from 10 to 4. The influence of the bilberry addition time on the phenolics and proteins was different, and it affected the individual protein fractions in a different way. More phenolic acids and flavonoids were determined when bilberries were added at the beginning of maturation. The losses of some protein fractions were higher at the beginning of maturation and of others on the seventh day of maturation, whereas the addition time did not matter for some of the fractions. This study provides new information related to the changes in the phenolic and protein profile of beer with bilberries depending on the time of bilberry addition during beer maturation. The protein concentration and number of protein fractions decreased dramatically. In spite of the significant protein losses, the bilberry addition improved the phenolic profile of the beer and its organoleptic characteristics. The presence of more phenolic compounds is related to the antioxidant capacity respective to the biological value of beer. Further research in this direction is needed.