Craft Beer Research Articles

The Novel Strain of Gluconobacter oxydans H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer Production

Acetic acid bacteria (AAB) has found applications in food technology, including beverages and vinegar. Generally, AAB shows several beneficial properties and has technological usefulness. Properly selected and tested strains of this group of bacteria may constitute a new and interesting solution among starter cultures for functional food. Therefore, the study aimed to develop a sour beer technology, based on the novel strain Gluconobacter oxydans H32. The microbiological, physical-chemical (HPLC method), and sensory (QDP method) quality were determined during 6 months of storage of dark and light beer samples. The AAB count at the beginning of storage was approximately 8 log CFU mL−1, and 6 log CFU mL−1 after 6 months of storage. As a result of the metabolic activity, acetic acid, gluconic acid, and ascorbic acid were detected in the samples. The light beer had a significantly better sensory quality, especially sample BPGL with the addition of G. oxydans H32 starter culture. It was found that it is possible to develop a functional beer with the novel strain Gluconobacter oxydans H32. These Sour Ale craft beers were not only a good source of H32 strain but also its pro-health metabolites.

Volatiles profile of ‘Blanche’ wheat craft beer as affected by wheat origin: A chemometric study

The aroma of craft beers is recognized to affect their overall acceptability and drinkability. Raw materials can affect the volatile organic compounds (VOCs) of beers and their aroma.The VOCs profile of wheat craft beers produced with wheat (Triticum aestivum, L.) of different origin (variety and cultivation site) in increasing concentration was analysed. PLS2 analysis evidenced that wheat concentration is the main factor affecting VOCs profile, whilst the effect of variety (Vittorio and Solina) and altitude of cultivation (70, 500 and 1,200 m a.s.l.) on VOCs variance was lower. PLS-DA permitted to differentiate beers obtained with the two varieties for their VOCs profile: 2-Ethylhexanol, a cultivar specific indicator, was found in beers made with Solina.

Using equity crowdfunding to build a loyal brand community: The case of Brewdog

This case study provides a critical understanding of the connection between start-up investment and the development of a loyal brand community. Learners develop an appreciation of how engagement in crowdfunding campaigns can lead to the creation of engaged partners. This is explored through applying the Business Model Canvas to the case of BrewDog, a company that has expanded beyond the niche market of craft brewing to become an international brand. The use of crowdfunding has not only enabled Brewdog to raise the capital to finance expansion but also to develop a special relationship with some of their customers, who through investment and engagement can become partners in the product development process.

From Hops to Craft Beers: Production Process, VOCs Profile Characterization, Total Polyphenol and Flavonoid Content Determination and Antioxidant Activity Evaluation

In this work, selections of seven international hop varieties and three craft beers obtained from them were analyzed by SPME-GC/MS techniques with the aim to describe their volatile chemical profile. The brewing process was also reported. Furthermore, the hop extracts and beers were investigated to determine their flavonoid and polyphenol content and to evaluate their antioxidant power by DPPH and ABTS assays. The findings showed the presence of compounds belonging to different chemical classes such as monoterpenes, sesquiterpenes, alcohols, esters and fatty acids. In particular, sesquiterpenes were the main compounds with β-caryophyllene (from 1.7 to 16.2%) and humulene (from 10.8 to 43.9%) as the major components in all varieties of dried hop cones investigated. On the contrary, with the exception for the Pacific sample, monoterpenes were the class of compounds that were more abundant in the hop extracts and, among these, β-myrcene appeared to be the predominant constituent (from 31.8 to 71.4%). Regarding the craft beers obtained by adding these hop varieties, some differences in the qualitative and quantitative volatile composition have been found. All hop samples showed a high scavenging potential against both radicals. In the case of DPPH, the obtained IC50 values ranged from 0.027 to 0.047 mg/mL while they varied between 0.023 and 0.134 mg/mL by the ABTS assay. A positive correlation was found with polyphenol and flavonoid contents. Among beer samples, ACD was the richest one in polyphenols (292.0 mg GAE/100 mL beer) and flavonoids (5.8 mg QE/100 mL beer) and the most powerful against DPPH• and ABTS•+ radicals with IC50 values equal to 4.969 and 0.198 v/v%, respectively.

Physicochemical Characterization of Craft Beers Produced with Passion Fruit (Passiflora edulis Sims)

This study aimed to produce and evaluate the physicochemical characteristics of craft beers with the addition of yellow passion fruit pulp and evaluate the acceptance level of these products by sensory analysis. The addition of 2% (w/v) of passion fruit pulp to beers was performed in two stages: A) in the wort, before the primary alcoholic fermentation and B) in the green beer, after primary alcoholic fermentation and before the maturation stage. The pH, titratable acidity, total soluble solids, reducing sugars and total phenolic compounds were determined in wort and beers, meanwhile, antioxidant capacity, and alcohol content were determined in beers. The passion fruit beers were characterized by pH of 3.65-3.66, acidity of 0.33%, phenolic compound values of 67-68 mg/100 mL, antioxidant activities between 2.45-3.04 mM TEAC by ABTS and 0.62-0.70 mM TEAC by DPPH and alcoholic contents of 4.50-4.70ºGL. The two formulations of passion fruit beers had good acceptance. However, beer B showed higher antioxidant activity and obtained higher scores in flavor and aroma attributes in the sensory analysis compared to the beer A. The results of the present study suggested that quality characteristics of beer can be improved by the addition of passion fruit.

JABUTICABA FRUIT BEER: PHYSICOCHEMICAL AND SENSORY EVALUATION

This research focused on craft beer production of jabuticaba (Myrciaria cauliflora Berg) “fruit beer” and the physicochemical and sensory analisys of the samples. The research was divided into four treatments regarding the stage of fruit addition during the brewing process (Boiling, Fermentation, Maturation) and the Control (all malt), with three replicates each. The mashing was performed by the infusion method, and the wort was boiled for 60 minutes. The fermentation took place at 10 °C ± 1, and the green beer was later bottled with priming sugar and bottle conditioned for carbonation. The maturation occurred in the bottles for 30 days at 0 °C ± 1, except for the Maturation treatment. The beers were analyzed physicochemically for the parameters of alcoholic content, real extract, apparent extract, apparent fermentability, true fermentability, color, bitterness, turbidity, pH, total acidity and carbon dioxide. The beers were submitted to sensory analysis by affective test using 9-point hedonic scale. The addition of jabuticaba increases the total acidity, CO2 content and bitterness of the beer, but does not alter its real extract, apparent extract and pH. Sensorially, treatments and Control had the same preference for all parameters analyzed (appearance, aroma, flavor and overall evaluation).

Conceptualizing meaningful tourism experiences: Case study of a small craft beer brewery in Thailand

An experience-driven conceptualization to understanding craft beer tourism is explored through the case study of a small brewery in Thailand. Adopting a four-pronged qualitative research design, the study reveals how the combined values of staged experiences, co-creative experiences and transformative experiences, and certain pre-conditions (i.e. traits of the tourism provider and categories and motivations of the tourists) that foster those experiences can lead to meaningful tourism experience of a single tourism destination. The study contributes to social exchange theory and positive psychology in tourism, while offering practical guidelines for tourism stakeholders involved in the development and promotion of tourism experiences. •The potential and capability of small tourism destination in driving meaningful tourism experiences. • Meaningful tourism experiences through staged, co-creative and transformative experiences. • Innovative and transformative leadership of tourism providers as drivers of tourism experiences. • Applying categories and motivations of the tourists in designing tourism experiences. • Designing and managing holistic tourism experience is key to destination management.

Doing Well by Creating Economic Value through Social Values among Craft Beer Breweries: A Case Study in Responsible Innovation and Growth

Social values are key to the sustainability of organizations. Drawing on value-based research, stakeholder theory, and corporate social responsibility research, this paper builds a case study of the interplay between social values, innovation, and economic growth. The craft beer industry is a fast-growing industry with a potential emphasis on social values built on small-scale production and localism. We examine how craft breweries attempt to resolve tensions derived from pursuing economic and social values simultaneously. As breweries continue to grow, owners face decisions of scale and growth, which may undermine a value-driven industry with close ties to the local community. Findings from six craft breweries, operating in Northern New England, USA, suggest a complex managerial dilemma involving (a) small-batch innovation for niche and mass production for growth, (b) responsible innovation for balancing local authenticity and geographical expansion, and (c) independent and business partnering. We further unpacked the tensions that operated at local and non-local levels.

Improving Anaerobic Digestion of Brewery and Distillery Spent Grains through Aeration across a Silicone Membrane

An increase in the number of independent breweries and distilleries has led to an increase in the amount of spent grains with inadequate means of disposal. One option for disposal is as feedstock for anaerobic digestion if digester stability is ensured. In this study, brewers’ spent grain and distillers’ spent grain were used as substrate for anaerobic digestion for 32 weeks. The digestate was treated by recirculation through a silicone hose located in an external tank filled with saline solution. The hose served as a permeable membrane allowing for the passage of gases. The recirculation tanks were fitted with check valves to maintain three pressure/gas regimes: 26 mm Hg N2, 26 mm Hg aeration or 100 mm Hg aeration. A fourth digester was operated with no recirculation as the control. These treatments were chosen to determine if differences in digester stability, wastewater treatment efficiency, and biogas production could be detected. A combination of dairy and swine manure was used as seeding to provide a methanogenic consortium and bicarbonate buffering. However, despite trying to provide for adequate initial bicarbonate buffering, all four digesters had low initial buffering and consequently low pH as short-chain fatty acids accumulated. After six weeks, bicarbonate buffering and pH increased as methane production increased, and short-chain fatty acids decreased. Later, despite the fluxes of O2 and N2 across the silicone membrane being very low, differences between the various treatments were noted. The pH of the digestate treated by N2 recirculation was lower than the other digesters and decreased further after distillers’ spent grain was substituted for brewers’ spent grain. Aeration at a pressure of 26 mm Hg and 100 mg Hg increased biogas production compared to other treatments but only significantly so at 100 mm Hg. These results suggest that partial purging of dissolved gases in anaerobic digestate by the small fluxes of N2 or O2 across a permeable membrane may affect digester performance.

Bioactive Compounds from Pale Ale Beer Powder Attenuate Experimental Colitis in BALB/c Mice.

Phenolic compounds (PCs) present in foods are associated with a decreased risk of developing inflammatory diseases. The aim of this study was to extract and characterize PCs from craft beer powder and evaluate their potential benefits in an experimental model of inflammatory bowel disease (IBD). PCs were extracted and quantified from pure beer samples. BALB/c mice received either the beer phenolic extract (BPE) or beer powder fortified with phenolic extract (BPFPE) of PCs daily for 20 days by gavage. Colon samples were collected for histopathological and immunohistochemical analyses. Dextran sodium sulfate (DSS)-induced mice lost more weight, had reduced colon length, and developed more inflammatory changes compared with DSS-induced mice treated with either BPE or BPFPE. In addition, in DSS-induced mice, the densities of CD4- and CD11b-positive cells, apoptotic rates, and activation of NF-κB and p-ERK1/2 MAPK intracellular signaling pathways were higher in those treated with BPE and BPFPE than in those not treated. Pretreatment with the phenolic extract and BPFPE remarkably attenuated DSS-induced colitis. The protective effect of PCs supports further investigation and development of therapies for human IBD.

MONITORING OF ORGANIC VOLATILE COMPOUNDS IN CRAFT BEERS DURING FERMENTATIVE PROCESS

The present study aimed to evaluate the formation of volatile organic compounds (VOCs) during the fermentation process of three different craft beers, using gas chromatography with headspace sampling. The production of VOCs, which are largely responsible for the flavors of the drink, makes up unique organoleptic characteristics for each beer. In this work, it was possible to observe the different profiles for the Pilsen, Witbier and IPA style beers, when quantifying the analytes methanol, ethanol, n-propanol, iso-butanol, 3-methyl-1-butanol (iso-amyl alcohol), acetaldehyde, ethyl acetate and iso-amyl acetate. Pilsen beer, with low fermentation, presented the ethanol content in the same concentration range as Witbier beer, as expected, but with higher alcohols and lower esters than the other two. Witbier and IPA beers, both of high fermentation, presented isoamyl alcohol concentration above expectations, while IPA beer, present higher concentrations of n-propanol, ethyl acetate and isoamyl acetate in relation to Pilsen and Witibier, which is related to the complexity of its recipe.

Craft Beer Consumption: The Roles of Motivation and Personal Involvement

Although craft beer has been gaining attention in the alcoholic beverage industry, few studies have focused on the consumer dynamics of consumption behaviors. This study identifies the relationships among intrinsic/extrinsic motivational factors, personal involvement, and craft beer consumption. We propose and test a model in which intrinsic and extrinsic motivations are interacted to predict craft beer consumption and personal involvement with craft beer. This study identifies how intrinsic/extrinsic motivations affect consumer behavior and personal involvement, finding a moderating role for extrinsic motivation and a mediating role for intrinsic motivation in creating personal involvement. The findings of this study suggest that effective marketing strategies for craft beer should emphasize the distinctive aspects and personalized characteristics of craft beer to differentiate it from mass-produced beer. The results provide insight into how motivational factors and personal involvement affect craft beer consumers’ consumption behavior. Few studies have examined a holistic model of craft beer consumers and their consumption behavior from a psychometric perspective; therefore, the study contributes to the literature by expanding the understanding of consumer behaviors in the craft beer market by examining the roles of intrinsic/extrinsic motivation and personal involvement as predictors of consumption behavior.

Malt Beverage Formulation and Labeling: Brewers' Perceptions and Need for Resources

The substantial growth of the craft beer industry has translated to an increase in the workload of the associated regulatory agencies, most notably, the Alcohol and Tobacco Tax and Trade Bureau (TTB). This qualitative research study was conducted to explore craft brewers’ perceptions of regulations related to formula and labeling approval. Using convenience sampling, 13 interviews were conducted with craft brewers from August 2018 to December 2018. All interviews were conducted using a semi-structured interview guide and analyzed using a thematic approach. The findings indicate that formula and labeling approval presents unique challenges to craft brewers. Participants associated with small and large craft breweries identified opportunities for improved communication between the craft brewing industry and the TTB. The data collected also indicate that that there exist opportunities to improve existing resources for brewers as they pertain to labeling and formula approval.

Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach

Economically feasible and effective hop drying strategies are urgently needed to respond to the increasing number of microbrewers in US. In this study, hops were dried by dehydrator-drying (52 °C), oven-drying (52 °C) and freeze-drying (25 °C) until the final moisture content reached 8–10%. Headspace solid-phase microextraction–gas chromatography–mass spectrometry–olfactometry (HS-SPME–GC–MS–O) was employed to analyze the aroma profiles in all dried hops. Methyl octanoate, β-myrcene, trans-α-bergamotene, linalool and geraniol were perceived as high-intensity aromas in all samples. Generally, dehydrator-dried hops contained the highest contents of aroma compounds among all groups, showing an increase of 5–23% and 6–37% when compared to freeze- and oven-dried hops, respectively. Principal component and hierarchical cluster analyses also revealed aroma content differences from three drying methods. Dehydrator drying at 52 °C was therefore considered as an alternative and promising drying approach for smaller-scale hop processing, which can largely benefit regional producers and local craft breweries.

Evolutionary Optimisation of Beer Organoleptic Properties: A Simulation Framework.

Modern computational techniques offer new perspectives for the personalisation of food properties through the optimisation of their production process. This paper addresses the personalisation of beer properties in the specific case of craft beers where the production process is more flexible. Furthermore, this work presents a solution discovery method that could be suitable for more complex, industrial setups. An evolutionary computation technique was used to map brewers’ desired organoleptic properties to their constrained ingredients to design novel recipes tailored for specific brews. While there exist several mathematical tools, using the original mathematical and chemistry formulas, or machine learning models that deal with the process of determining beer properties based on the predetermined quantities of ingredients, this work investigates an automated quantitative ingredient-selection approach. The process, which was applied to this problem for the first time, was investigated in a number of simulations by “cloning” several commercial brands with diverse properties. Additional experiments were conducted, demonstrating the system’s ability to deal with on-the-fly changes to users’ preferences during the optimisation process. The results of the experiments pave the way for the discovery of new recipes under varying preferences, therefore facilitating the personalisation and alternative high-fidelity reproduction of existing and new products.

Brewing and the Chemical Composition of Amine-Containing Compounds in Beer: A Review.

As microbreweries have flourished and craft beer brewing has expanded into a multibillion-dollar industry, the ingredients and techniques used to brew beer have changed and diversified. New brewing ingredients and techniques have led to increased concern over biogenic amines in the final product. Biogenic amine composition and concentration in beer, as well as the changes to the protein and amino acid content when adjuncts are used, have received little attention. A complex biochemical mixture, the proteins, amino acids, and biogenic amines undergo a variety of enzymatic and non-enzymatic catabolic, proteolytic, and oxidative reactions during brewing. As biogenic amines in fermented food receive increased scrutiny, evaluating knowledge gaps in the evolution of these compounds in the beer brewing process is critical.

Characterization of bioactive compounds and antioxidant capacity of Portuguese craft beers

Despite the concept of craft beer was introduced in the beer industry recently, it has been growing very quickly. Although there is no exact definition; in fact, a beer is considered a craft beer when it is produced using traditional practices and using traditional or innovative raw materials, and generally it does not undergo filtration or pasteurization.24 Portuguese craft beers from different brands, produced with different raw materials and through different types of fermentation, sold in national super and hypermarkets were analyzed trough their phenolic composition and antioxidant capacity.The results showed that there are relevant differences in the content of phenolic compounds and antioxidant capacity of the analyzed beers. The results of total phenolic content ranged from 0.303 ± 0.006 to 1.614 ± 0.280 g GA/L, the ortho-diphenols values ranged between 0.106 ± 0.004 and 2.216 ± 0.040 g GA/L, and the flavonoids content ranged from 0.054 ± 0.000 to 0.750 ± 0.000 g CAT/L. Concerning the antioxidant capacity, the results ranged from 1.142 ± 0.025 and 10.913 ± 0.305 mmol Trolox/L, and from 0.850 ± 0.052 to 12.109 ± 0.126 mmol Trolox/L, for ABTS•+ and DPPH• methodology, respectively. Regarding the quantification of phenolic compounds by HPLC, the compounds present in almost all the beers and at high concentrations were gallic acid and catechin, with concentrations ranging from 4.20 ± 0.43 to 61.57 ± 0.59 μg/mL and 7.50 ± 0.28 to 147.99 ± 3.83 μg/mL, respectively. The statistical analysis performed by a Principal Component Analysis and Pearson correlation allowed to explain the variance of the beer samples.

Relevant Fusarium Mycotoxins in Malt and Beer.

Mycotoxins are secondary fungal metabolites of high concern in the food and feed industry. Their presence in many cereal-based products has been numerously reported. Beer is the most consumed alcoholic beverage worldwide, and Fusarium mycotoxins originating from the malted and unmalted cereals might reach the final product. This review aims to describe the possible Fusarium fungi that could infect the cereals used in beer production, the transfer of mycotoxins throughout malting and brewing as well as an insight into the incidence of mycotoxins in the craft beer segment of the industry. Studies show that germination is the malting step that can lead to a significant increase in the level of all Fusarium mycotoxins. The first step of mashing (45 °C) has been proved to possess the most significant impact in the transfer of hydrophilic toxins from the grist into the wort. However, during fermentation, a slight reduction of deoxynivalenol, and especially of zearalenone, is achieved. This review also highlights the limited research available on craft beer and the occurrence of mycotoxins in these products.

From Circular to Linear? Assessing the Life Cycle Environmental and Economic Sustainability of Steel and Plastic Beer Kegs

In the craft brewing industry, kegging solutions have changed dramatically in recent years. While steel kegs once dominated the draught beer market, single-use plastic kegs have increased in popularity due to their convenience, especially in the craft brewing sector. With the increasing importance of the circular economy and the introduction of policies in Europe to move away from single-use plastic systems, this study aims to assess and compare the sustainability of conventional steel and single-use plastic kegs. The environmental and economic performance are assessed through life cycle assessment and life cycle costing approaches. The results suggest that steel kegs have better environmental performance and life cycle costs. However, these are limited to the local markets, and with larger distances, plastic kegs may become the better option due to their lower weight, suggesting that both kegs are useful in certain situations. This is especially important in countries that have long distances between breweries and their markets. The importance of extending the lifetime of the keg fleet is also highlighted to improve the environmental performance as the results are influenced by the assumption on the lifetime of the steel kegs. To improve the environmental performance of plastic kegs, efficient closed-loop recycling systems should be developed. Careful decision-making is needed to ensure that more sustainable packaging options are chosen for draught beer and that sustainability aspects be taken into account beyond convenience.

Small and Medium Enterprises in Mexico and the Craft Beer Sector in Baja California: Dynamic Capabilities, Culture, and Innovation

This article studies how Small and Medium Enterprises (SMEs) operating in emerging economies implement adaptative strategies to respond to constant changes in demand and global uncertainties, such as those stemming from the current SARS-COV2 pandemic. In this study the knowledge management capabilities used by SMEs in the craft beer sector in a region of northern Mexico are the focus of analysis. The objective is to present the competitive capabilities that craft beer sector has demonstrated in Baja California region and how small companies compete with the national industrial brewery and survive. Sources are data from a sample of companies and interviews with brewery owners, with which the analysis approaches, also, the Baja California business environment. The article highlights the routes of creativity, innovation, and symbolic capital of the companies in the region, and uses ideas from dynamic capabilities and knowledge management theoretical frameworks, to understand the craft brewery milieu. The conclusions in this article include the confirmation about the usefulness of these analytical frameworks based in the capabilities approach and the territorial knowledge. Also, the description of the existence of a complex Baja Californian milieu, where a multimodal scheme of craft beer characterized by different places of distribution and types of beer container, food-districts, at Mexicali, Tijuana, and Ensenada and a second generation of entrepreneur groups leading local business, is identified.