Craft Beer Research Articles

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.

Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition

In the last years, the production of grape ale beer has become a trendy choice among brewers in Italy, resulting in a new beer type known as Italian Grape Ale (IGA), a sort of bridge beverage between beer and wine. In this study, three autochthonous Saccharomyces cerevisiae strains (CHE-3, P4 and TA4-10), previously isolated from different food types, were tested in comparison with the commercial strain US-05. Fermentations were conducted at a laboratory scale on malt extracts with 15% and 25% grape must adjuncts, and on malt wort (control). After fermentation, the CHE-3, P4 and TA4-10 strains showed significantly higher CO2 production than US-05. The main analytical parameters (organic acids, real and apparent attenuation, ethanol content, glycerol level and carbohydrate profile) and the volatile compounds related to the organoleptic quality of the experimental beers were strongly influenced both by the grape must addition to the fermentation medium and the used strains. The addition of grape must enhanced the CO2 production, especially when 25% of grape must was added to the wort. By comparing the tested strains, the highest aromatic expression was observed with 15% grape must adjunct. The present results confirm the importance of media composition and microbial biodiversity to gain more different beers especially in the craft beers sector. Moreover, the outcome data show the significance of microbial cross-over, a novel approach based on the exploitation of microorganisms traditionally used in other agro-food chains also for brewing novel beer types.

Historical Perspective and Current Challenges for Microbreweries on Bacterial Spoilage of Beer

Beer is an ancient beverage that is more popular today than ever. Craft beer has cemented itself as a staple segment of the larger beer market. Microbreweries and brewpubs make up a large portion of craft beer producers. These smaller scale producers have an increased risk of their beer becoming contaminated by unwanted microorganisms. Although beer is typically considered a microbiologically stable product, beer can still become contaminated with specific bacterial species that are capable of evading beer’s intrinsic antibacterial properties and the processing hurdles of brewing that lower bacterial contamination risk. Research thus far is lacking in protecting the growing community of microbreweries and brewpubs. These producers face a unique set of challenges in protecting their products that larger breweries do not. Solutions need to be identified by new research. This article looks to summarize the current knowledge regarding bacterial contaminations in breweries to facilitate research in the future.

Resilient SMEs and entrepreneurs: evidence from the UK craft brewing sector

PurposeThe paper examines the sudden changes and challenges experienced by British craft breweries because of COVID-19. The purpose is twofold; firstly, to evaluate the overall growth trajectory of the craft brewing sector prior to the pandemic crisis and, secondly, to identify features of resilience and adaptability that aided business survival.Design/methodology/approachThe authors conducted 24 interviews with a sample of craft brewers during 2020, supplemented with a focus group later in 2021, to understand the impacts of COVID-19 on their businesses. Inductive thematic analysis followed a flexible six-stage approach to generating codes. Qualitative findings were set in the context of the pre-COVID-19 industry trends which were analysed using panel data from the Society of Independent Brewers' (SIBA) Annual Surveys between 2015 and 2018.FindingsFindings from the analysis reveal a range of factors influencing growth in the UK craft beer sector before the pandemic crisis, such as levels of investment and local network ties, and identify a range of strategies implemented by brewers in response to the crisis, including new packaging and supply channels, more intensive marketing and greater online engagement with customers. Analysis of the intersection between aspects of individual and organisational resilience also revealed that dynamic responses to an external crisis depend on individual resilience characteristics before organisational strategies can be developed.Originality/valueThe study provides fresh empirical evidence to practitioners and policymakers to help forecast and future-proof the UK craft beer sector, as well as elucidating aspects of resilience that apply to SMEs in the global industry who face similar challenges. Moving towards a post-COVID-19 economy, the paper offers important theoretical insights into how the resilience of breweries, and other SMEs, is shaped by complex interdependencies and networks and how their adaptive responses might strengthen future business models.

Previous legume crop influences winter barley yield, N fertilizer response, and malting quality in Missouri

AbstractThe rapid growth in the craft brewing industry is increasing the demand for winter barley production. Little recent research exists on producing winter barley for malting in the lower Midwestern United States, with a lack of understanding how previous legumes crops grown in rotation with winter barley interact with nitrogen (N) fertilization rates to affect grain yield and malting quality. To investigate these topics, a preliminary, 1‐year study was conducted in Missouri, USA, to test how growing soybean, a common rotational crop, and sunn hemp, a specialty forage crop, prior to winter barley, as well as two fall N fertilization rates (22.4 and 44.8 kg N ha−1), affected barley grain yield. Barley grain yield was unaffected by the previous legume crop choice or the fall N fertilization rate, suggesting that either crop provided adequate residual N to the succeeding barley crop. Additionally, malting quality was analyzed from representative grain samples to reveal adequate levels suitable for use in the craft brewing industry. This study's results reveal preliminary data supporting winter barley production in the lower Midwestern United States, with an indication that previously grown legume crops impact crop yield greater than fall N fertilizer rate.

Beer sales in grocery and convenience stores: a glass half-full for craft brewers?

ABSTRACT We study how regulatory changes influence the market dynamics underlying business location decisions by investigating how a 2019 law introducing full-strength beer into grocery and convenience stores in the US state of Colorado impacted craft brewers a year after implementation. A state-wide survey reveals that the new channels brought limited change to how craft breweries sell beer. Access to grocery stores advantages larger craft breweries, while smaller breweries face significant logistical barriers. Analysis of mobile phone geolocation data reveals a modest reduction in visitation to liquor stores. Results suggest that the policy change will not impair Colorado’s ability to draw craft beer investment.

Looking behind the label: Firm-centric brand storytelling and the development of local consumption spaces

ABSTRACT The contributions of firm-specific branding strategies to neolocalism and relocalization agendas have been largely overlooked within the local development literature. This article explores the strategic nature and relevancy of firm-centric brand storytelling to localized entrepreneurship and local development through a qualitative single case study of an Arizona craft brewery. Data originated from a label catalog consisting of 137 unique designs and nearly 40 hours of semi-structured and unstructured interviews with the brewery founder and lead designer. Drawing on visual design storytelling and iconology, analysis revealed how firm-centric branding can be strategically deployed to create local consumption spaces in which consumers can develop deeper and more intimate connections with localized firms within their home communities and locales. The local consumption space developed from firm-centric brand storytelling is characterized by the following features: idiosyncrasy, inclusivity, interconnectedness, and unfolding development. Recommendations for future research and strategic practice by localized entrepreneurs are provided.

Use of Brewers’ Spent Grains as a Potential Functional Ingredient for the Production of Traditional Herzegovinian Product Ćupter

Ćupter is Herzegovinian candy made of must and flour/semolina. Much research about the incorporation of brewers’ spent grains into the human diet has been published. The purpose of this study was to partially replace semolina (Samples 1 and 2) and flour (Samples 3 and 4) with brewers’ spent grains originating from industrial (Samples 1 and 4) and craft breweries (Samples 2 and 3) and study nutritive, chemical, and preference properties of the product. In this research, the authors aimed to find application of this already proven functional ingredient in ćupter production. Values for pH were higher for all samples compared to the traditional recipe. Samples produced with flour had higher values of water activity (0.86 ± 0.01) and moisture (41.82 ± 1.68 and 41.11 ± 1.41). Ash content increased with BSG addition, but between samples, there were no significant differences. Collected data showed significant differences in fat levels. Higher protein content was measured for Samples 4 (6.60 ± 0.17) and 1 (6.13 ± 0.07). The highest total sugar content was measured for Sample 1. The general appearance for all samples was “moderately like”. Nutritive value was improved with the addition of BSG, but recipes and drying should be modified to improve consumer acceptance.

Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers

White beers owe their name to their straw yellow colour deriving from the use of unmalted wheat, which also supplies a relatively high protein content causing haze formation. This study aimed to develop white-inspired craft beers made with combinations of three mixtures of barley malt/unmalted wheat (alternatively durum-var. Dauno III, soft-var. Risciola, or emmer-var. Padre Pio), two hop varieties (Cascade or Columbus), and two Saccharomyces cerevisiae strains (Belgian yeast and a high-ester producing yeast); and assess the single and interactive effects of these ingredients on physical, chemical, and sensory characteristics of the beers. According to the graphical representation of the results for the Principal Component Analysis, most of the samples appear overlapped since they had similar characteristics, but it was possible to highlight two clusters of beers different from the others: those produced with (a) Risciola wheat and Columbus hop and (b) Dauno III wheat, Cascade hop, and the Belgian yeast. The beers of these clusters obtained the highest scores for their overall quality that, in turn, was positively correlated with concentrations of citric acid, 4-hydroxybenzoic acid, syringic acid, and epicatechin; alcohol %, colour, amount and persistence of foam, intensity of fruity flavour, and body.

Unsupervised data fusion and interpretation through cluster analysis on biplot projections: craft beer and gin case studies

Unsupervised data fusion and interpretation through cluster analysis on biplot projections: craft beer and gin case studies

Perceptions, attitudes, and motivational factors for consumers and nonconsumers of traditional and craft beers

AbstractBeer is the most consumed alcoholic beverage in the world, and craft‐style beers have presented interesting marketing prospects in the segment. This study intends to establish a consumer profile and their relationship with craft beer compared with traditional versions, as well as understand nonconsumers in order to design more assertive market strategies. The data were obtained using an online questionnaire with 195 participants. Women were about 56.90% less likely to consume craft beer. Craft beer consumers show a preference for bitter, exotic beers, with a strong and full‐bodied flavor, and seek high quality and authenticity. On the other hand, traditional beer consumers seek well‐known and easy‐drinking beers, considering product availability and price. The high price and the stronger flavor are the main reasons for not consuming craft beer. Nonconsumers of beer report the taste as a barrier to consumption. The conceptual and affective associations to the beers are positive, except for the group of nonconsumers.Practical ApplicationsThe brewing segment, shows constant evolution, seeking innovation to better meet the variability existing among beer consumers. One of the outstanding niches is the craft segment, with a complex relationship between consumers and beer. The results of this study provide a view of beer consumption habits and consumer craft and traditional, and answers about nonconsumers. The results show how gender interferes with consumer attitudes and offers insights into opportunities to expand the segment. The consumer seeks positive experiences, whether sensory or not, however, the consumption may not be repeated if these experiences are negative, as in the case of nonconsumers. Given the results, industrial enterprises in the beer production chain can create more personalized strategies to reach target audiences that are not being contemplated. Other segments favored are tourist enterprises, especially those that envision gastronomic tourism, as beer is associated with the consumption of other products and social interaction.

Reconstructing the microbrewery taproom experiencescape through narratives in online travel reviews: A case from Houston, Texas USA

The number of craft breweries on the American landscape has grown exponentially over the past several decades. The literature on craft beer and beer tourism has grown accordingly. Yet, visitors’ experience of the craft brewery taproom remains an under-examined aspect of this literature. O’Dell (2005 ) proposed the idea of examining the landscapes of experiences, or experiencescapes, including the physical and social spaces that allow for the co-creation of experiences. The concept has increasingly been used to examine culinary, gastronomic, and wine tourism experiences. Thus, this exploratory study begins to address the gap in the craft beer and beer tourism literature by reconstructing the experiencescape of craft brewery taprooms from visitor narratives in online travel reviews for microbreweries and taproom breweries in Houston, Texas (USA). The study employs thematic narrative analysis to identify the components of the physical and social environments of the brewery taproom that comprise the experiencescape and contribute to positive, memorable experiences. Findings indicate that consuming the craft beer product is only one part of the taproom experiencescape; breweries must consider the taproom experience holistically. Opportunities exist to facilitate a more conscious experiencescape design to engage visitors’ senses for more immersive and memorable experiences.

Tapping foreign markets: Construction of legitimacy through market categorization in the internationalizing craft beer industry

Literature provides insights into various mechanisms for achieving legitimacy via adaptation. Yet we know little about how internationalizing firms can break away from existing legitimacy conventions and still achieve congruence. We investigate how internationalizing firms selectively reconstruct meanings of market categories as sources of legitimacy. We qualitatively examine internationalizing craft beer industry across four countries (Australia, the Czech Republic, Denmark, and New Zealand) and find that breweries engage in stretching, corroborating, and molding market category meanings. We extend current theorizing on legitimacy by demonstrating how actors orchestrate cultural codes of their market categories to conform to legitimacy prescriptions that matter.

Craft breweries as hermit crabs: Adaptive reuse and the revaluation of place

ABSTRACT This paper explores the relationship between craft breweries and adaptive reuse processes in small town Ontario, Canada. Drawing together semi-structured interviews, site analysis, and secondary newspaper and planning sources, this paper illustrates that, despite a diversity of structures and locations, there is a consistency in interior design and aesthetics across small town breweries. The visual symbolism and spatial references, included as part of the internal décor, produce a new story of place within the buildings. We argue that these repurposed sites should be valued regardless of age, location, or building type: their interior adaptation signals a revaluation and revival that spills over beyond the shell.

Exploring senses of place and belonging in the Finnish, Italian and U.S. craft beer industry: a multiple case study

ABSTRACT This paper explores how microbreweries are engaged within the local communities they serve. It investigates whether the relationship between microbreweries and their home localities is driven by microbreweries’ senses of place and belonging or by market-driven rationales instrumentally promoted through territorial branding strategies. Drawing from earlier literature the paper proposes a typology of microbreweries’ senses of place and belonging based on their place embeddedness and community engagement that functions as the analytical framework for this study. The feasibility of the framework is tested drawing on qualitative data collected via in-depth interviews with representatives of microbreweries in North American and European regions. The data shows that the framework allows for distinguishing between those microbreweries that are highly place embedded and community engaged from those that are not.

Evaluation of Free- and Bound-Carbonyl Compounds in Craft Beers

Carbonyl compounds (CC) can be formed during the craft beer production process, which influence the sensory properties, in addition to their toxicity. The formation of bound-CC, in craft beers, is favored by the high reactivity of these substances. This work aimed to quantify 15 carbonyl compounds, in free and bound forms, in craft beers using hydrolysis (boundCC only) and derivatization reactions. Acetaldehyde concentrations ranged from 8.83 to 466.1 µg L-1 (free fraction) and 22.47 to 1665 µg L-1 (bound fraction). Other compounds found were acrolein (free + boundmax.: 2897 µg L-1), benzaldehyde (free + boundmax.: 1326 µg L-1), heptanal (free + boundmax.: 1140 µg L-1) and formaldehyde (free + boundmax.: 97.73 µg L-1). Craft beers showed a proportion of up to 76% for CC in the bound form, which can be related to undesirable flavors in beverages. The consumption of craft beers containing free- and bound-CC (especially acrolein) could pose a risk to the health of frequent consumers.

Comparative analysis of mycotoxin, pesticide, and elemental content of Canarian craft and Spanish mainstream beers.

The number of craft breweries and the volume of craft beer produced globally is growing exponentially. However, little is known about their differences with mainstream beers regarding mycotoxin profile, pesticide and pollutant residues and elemental composition. Given that beer is one of the most consumed beverages worldwide, it is important to shed light on its toxicological profile. In this study, samples of 23 craft beers and 19 mainstream Spanish beers were collected to perform a comparative analysis including 8 mycotoxins, 225 pesticide residues and 50 POPs, and 50 elements. Mycotoxins were not detected in craft beers, while 100% of mainstream beers presented at least one mycotoxin. In contrast, craft beers contained higher average pesticide residues than their mainstream counterparts, although significant differences were only found in Mepiquat and Metrafenone content. No persistent organic pollutants were detected in any sample. The elemental composition presented differences between the two groups both in the concentration of elements and their hierarchy. In conclusion, the toxicological profile of all beers was safe and is unlikely to constitute a hazard to consumer health. Craft beers present significant differences from their mainstream counterparts in all the dimensions explored.

ІННОВАЦІЙНІ ПІДХОДИ ДО РИНКУ КРАФТОВОГО ПИВА З ВИКОРИСТАННЯМ ЕЛЕМЕНТІВ ЛОГІСТИКИ ПОСТАЧАННЯ

In the article, the essence of the concept of "craft" is disclosed, and its types are presented. The main craft beer producers in Ukraine are outlined, including Varvar, Underwood, "Pravda," "Tsypa," Rebrew, and Brewery 2085. Significant attention is given to the size of investment capital expenditures for equipment procurement, the payback period, and the emphasis is placed not only on production activities but also on logistics, marketing, and distribution channels. It is emphasized that large companies primarily sell their beer in PET bottles through supermarket networks, while craft beer is heavily dependent on HoReCa – mostly sold in kegs to pubs and restaurants. Additionally, along with direct delivery, craft breweries are increasingly developing their network of pubs and bar-shops. An assessment of the feasibility of producing craft beer at PJSC "Carlsberg Ukraine" "Lviv Brewery" is conducted. Considering the positive aspects, the decision to venture into the craft beer business within the operations of this company is made by the authors of the publication. The authors provide a brief overview of craft equipment manufacturers, highlighting the positive and negative elements in their offerings. For further research, three suppliers have been selected: Zip Technologies, Hungary; Integral Geha, Germany; Automationstechnik, Austria. The supplier selection analysis is based on the supply logistics concept and involves evaluating a range of criteria. Given the priority of criteria such as equipment payback period, equipment quality, and its price, additional research on the efficiency of equipment procurement from the three mentioned suppliers is conducted, taking into account the investment amount, depreciation, expected net cash flow, and payback period. As a result of the calculations, Zip Technologies, Hungary is selected with a payback period of 5.7 years and a maximum integrated weighted score of 6.99 among the analyzed suppliers. It is emphasized that the decisive criterion was the payback period, primarily associated with the lower price of production equipment.

КРАФТОВЕ ВИРОБНИЦТВО ЯК ДЖЕРЕЛО РОЗВИТКУ ТУРИСТИЧНОЇ ГАЛУЗІ РЕГІОНУ

Due to pandemic and full-scale war in Ukraine the work of shops, shopping centers, catering companies is restricted; also many enterprises are closed, unemployment rate is too high. This situation results in decreasing the quality of recreation and stopping tourist travelling. However, tourist industry enables people to receive positive impressions, broaden outlook, learn new culture and history. Moreover, it fosters the income of population, region and country to grow. The development of craft business can help to reach the pre-war and pre-quarantine returns from the tourist business. That is why the study of peculiarities, features and activities of craft production is relevant. The purpose of research is to analyze the range of goods in craft production available in the south of Ukraine. The research is aimed for defining impact of above-mentioned goods on the advancement of other spheres of economic activity. From SWOT-based analysis of craft business the fact arises that the demand on natural and unique products is increasing with the competition between craft producers. It should be stressed that there are some legislative restrictions; and certification approving the product quality is needed. Craft production is characterized by flexibility, usage of high-quality raw materials, original recipe, high level of quality control, fast response on changes in consumers’ demand, possible business relocation. But there exist some problems: manual labor, lack of technological processes automation, prevailed creative process over commercial one. The most developed trends of craft production in the south of Ukraine are bread and bakery, confectionery, alcohol drinks, dairy, meet, vegetable products and cheese. The region has a potential to provide the raw materials base for the production of these goods. The production of craft goods positively affects the development of gastronomic tourism. In craft brewery one can try tasteful beer and authentic Ukrainian cuisine. Visiting wineries and historical places, small museums, for example, museums of old agricultural implements, machines, rural kitchen utensils will promote the advance of eno- and ethnotourism. It is common knowledge that wine is served with sweets, cheese, sausages, bakery. This will encourage craft producers to gain profits and attract new tourists to the region. Production of craft goods is the key to the development of other economic spheres.