Industrial Beer Research Articles

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.

Industrial-Level Brewing Using Oenological Saccharomyces cerevisiae and Schizosaccharomyces pombe as Mixed-Inoculum

The development of new food processes and formulations begins at the laboratory stage, progresses through pilot plant trials, and culminates in industrial production. Although the positive effects in terms of sensory characteristics and qualitative differentiation have been widely studied at laboratory level, fermentations conducted at the industrial level by oenological Saccharomyces cerevisiae and non-Saccharomyces strains have not been thoroughly investigated. Scaling up to the industrial level is a critical process that involves more than simply increasing the dimensions of the process itself. The purpose of our research was to compare laboratory and industrial-level brewing of a novel craft beer produced with the addition of common unmalted wheat and fermented by Schizosaccharomyces pombe and S. cerevisiae strains. Fermentation was carried out using a S. cerevisiae strain either of oenological origin alone or through sequential inoculations with S. pombe. Beers produced with the mixed starter showed greater reproducibility between the two production levels than those fermented by S. cerevisiae alone. According to the results, the main differences highlighted between laboratory and industrial-level trials with S. cerevisiae alone concerned the extent of starch degradation, fermentation efficiency, and alcohol production, which were higher in brewing at the laboratory level. In contrast, beers produced at industrial level using sequential inoculation received significantly higher scores for foam quantity and persistence, as well as overall olfactory intensity, while scoring significantly lower scores for saltiness and sourness. To our knowledge, this research is the first to explore the use of Sc. pombe for industrial beer production.

Ochratoxin A and microbiological contamination of craft beers made in Cuenca, Ecuador

Craft beers are usually produced on a small scale following atypical recipes and processes to achieve flavor innovation. Beers’ hop composition offers a natural protection against biological contamination. Nevertheless, mycotoxins, such as ochratoxin A, can persist through the brewing process into the final product. In this study, the microbiological quality (aerobic mesophilic bacteria, mold, and yeast) via plate counts and ochratoxin A occurrence by HPLC-FLD were assessed in 42 samples of craft beer brewed in Cuenca, Ecuador. Aerobic mesophilic bacteria were present in 92.8% of analyzed samples and ranged from 6.6 to 8.4 log CFU mL-1. Mold and yeast were present in 95.2% of craft beers, ranging between 6.6 and 8.2 log CFU mL-1. Ochratoxin A was detected in 24% of craft beer samples, from which Ale type beers showed the highest contamination (0.03-0.51 ng mL-1). None of the craft beer samples presented levels of ochratoxin A contamination above the permitted limit; while in most of the samples, microbiological contamination exceeded the reference limits applied for industrial beer. Although craft beer production does not follow a standardized process, to ensure the safety of this popular alcoholic beverage, minimum requirements for microbiological and chemical contaminants must be considered as well as further research into control and mitigation strategies throughout brewing.

Discriminating Craft and Industrial Beers by Untargeted Gas Chromatography-Mass Spectrometry (GC-MS) Metabolomics Combined with Multivariate Statistical Analysis

Developing robust analytical methodologies for the discrimination of craft and industrial beer presents a significant yet formidable challenge. The identification and differentiation of products necessitate the utilization of reliable analytical methods, which are indispensable for ensuring market stability and safeguarding consumer interests. In this study, representative samples with a significant market share were selected for headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis to compare the volatile substance characteristics of craft and industrial beers. The findings suggested that alcohols and esters constituted the primary volatiles. Craft beer exhibited a higher abundance of both types and concentrations compared to industrial beer. Subsequently, unsupervised and supervised chemometric techniques were employed for further analysis of the data matrix. An orthogonal partial least squares discriminant analysis (OPLS-DA) method was established to effectively discriminate between industrial and craft beers, enabling the identification of characteristic volatile markers. The untargeted GC-MS metabolomics coupled with multivariate statistical analysis holds promise for the authentication of craft and industrial beers.

Exergetic and exergoeconomic analyses of a large-scale industrial beer processing system

This research evaluated the performance of components and sections involved in industrial beer production using exergetic and exergoeconomics methodologies. The system was segmented into five production sections, and three energy input types were considered. The exergetic studies showed an operational exergetic efficiency of 3.33%, with an overall exergetic destruction rate of 5.54 MW and a specific destruction rate of 9.72 kW/hl for beer production. The overall improvement potential and sustainability index were estimated at 4.98 MW and 1.03, respectively. The brewhouse and packaging hall were identified as the sections with the highest production inefficiency, 58.73% and 30.40%, respectively. The exergoeconomic studies revealed a cost rate of 0.1704 USD/s for beer production, with the wort kettle, filling and cocking machine, Kieselguhr candle filter, whirlpool, and brite beer tank identified as the top five significant components in descending order. The efficiency of the system was critically affected by the activities in the packaging hall, particularly those involving energy inputs that cannot be recovered or attributed to the processed stream, beer. Further research is required to determine the cost savings of optimization measures identified from additional steam throttling, downsizing of some main pumps, and exergy loss during heating of wort and beer chilling processes.

The Growth in Demand for Craft Beer and the Proliferation of Microbreweries in Slovenia

The craft brewing industry is in a constant state of evolution. Over recent years, the craft beer sector has experienced rapid growth, and this trajectory is expected to persist. Microbreweries, in contrast to traditional industrial beer production, actively encourage the exploration of diverse beer styles, embrace the trend of championing local and regional ingredients, and maintain a strong focus on quality while resurrecting historic beer varieties. An analysis of interviews conducted with microbrewers in Slovenia featured in Slovenian daily newspapers revealed recurring categories that shed light on the drivers behind this flourishing artisanry. These findings are further discussed in the context of the existing scientific literature. Notably, a range of factors were identified as contributing to the growth of this sector. Among these factors, the desire for distinctive, authentic, locally rooted, and non-standardized flavours, styles, and ingredients, often accompanied by an inspiring and compelling brewer’s or creator’s narrative, played a pivotal role in attracting consumers. These results can inform microbrewers production, distribution, marketing, and pricing strategies. They are also relevant to the country policymakers supporting local hops production and local brewing.

Plant-derived antioxidant dipeptides provide lager yeast with osmotic stress tolerance for very high gravity fermentation

Osmotic stress in the yeast limits productivity in industrial beer production under very high gravity brewing. This study focused on assessing the protective impacts of eleven plant-derived antioxidant dipeptides (PADs) on the osmotic stress tolerance of lager yeast. The results showed that PADs provided yeast with stress tolerance under osmotic stress. PADs supplementation enhanced cell membrane integrity and reduced oxidative damage. PADs upregulated the expression of SOD2, PEX11 and CTT1 genes under osmotic stress. Moreover, the volatile compounds contents and antioxidant activities of beers were improved by PADs, suggesting favorable quality characteristics. Especially, Phe-Cys and Leu-His could increase the DPPH radical scavenging activity of beer by 41.92% and 18.78% respectively, compared with control. Therefore, PADs are industrially scalable enhancers to improve the ability of yeast to resist osmotic stress and beer quality during very high gravity brewing.

Manipulation of isocitrate dehydrogenase genes affects the anti-autolytic ability of lager yeast

Yeast autolysis affects the flavor and quality of beer. The regulation of yeast autolysis is a need for industrial beer production. Previous studies on brewer's yeast autolysis showed that the citric acid cycle-related genes had a great influence on yeast autolysis. To explore the contribution of isocitrate dehydrogenase genes in autolysis, the IDP1 and IDP2 genes were destroyed or overexpressed in typical lager yeast Pilsner. The destruction of IDP1 gene improved the anti-autolytic ability of yeast, and the anti-autolytic index after 96 h autolysis was 8.40, 1.5 times higher than that of the original strain. The destruction of IDP1 gene increased the supply of nicotinamide adenine dinucleotide phosphate (NADPH) and the NADPH/NADP+ ratio was 1.94. After fermentation, intracellular ATP level was 1.8 times higher than that of the original strain, while reactive oxygen species (ROS) was reduced by 10%. The destruction of IDP2 gene resulted in rapid autolysis and a decrease in the supply of NADPH. Anti-autolytic index after 96 h autolysis was 4.03 and the NADPH/NADP+ ratio was 0.89. After fermentation, intracellular ATP level was reduced by 8% compared with original strain, ROS was 1.3 times higher than that of the original strain. The results may help understand the regulation mechanism of citric acid cycle-related genes on yeast autolysis and provide a basis for the selection of excellent yeast with controllable anti-autolytic performance.

Analysis of drying kinetic of brewer´s spent grains: effect of the temperature on the physical properties and the content of bioactive compounds

Background: Brewer´s spent grain (BSG) is a biomass by-product generated in large volumes during industrial beer production. BSG has become a growing environmental problem, as most breweries discard it inappropriately, negatively impacting the environment. Alternatives for the exploitation of this by-product have consisted of elaborating food supplements for farm animals, obtaining biofuels, developing adsorbents, and obtaining substances for the food industry. However, the high moisture content in BSG (approximately 70%), poses a significant challenge in exploring various reuse alternatives. Therefore, the implementation of a pre-drying process becomes essential. Objective: This study aimed to analyze the BSG drying kinetics at different temperatures and the effect of the drying temperature on the physical properties and the content of bioactive compounds. Methods: BSG samples were dried at different temperatures (50, 60, 70, 80, 90, and 105°C) and analyzed for their moisture ratio, water activity, total polyphenol content (TPC), and DPPH (1,1-diphenyl-2-picrylhydrazil) radical scavenging activity. Also, four kinetics models were fitted to the drying data. Results: It was determined that the effective diffusivity was between 5.23x10-10 (m2/s) and 2.49x10-09 (m2/s), and the value of the activation energy was 28.05 kJ/mol. In addition, it was found that the content of phenolic compounds (1.27±0.120 mg gallic acid equivalents /g) and the DPPH radical scavenging activity (0.21±0.015 mg gallic acid equivalents /g) were not significantly affected by the variation in the drying temperatures studied. Conclusions: From an operational point of view, the most suitable temperature for the drying process of BSG was 105°C since it would allow to reach shorter drying times, and the TPC was not affected markedly by the range of temperature studied.

Bioactive compounds and antioxidant activities of two industrial beers produced in Ivory Coast

Beer is a world-famous beverage that is universally popular. This might be as an effect of its sensory, nutritional, and therapeutic qualities. To date, in Côte d’Ivoire, no study has been carried out focused on the eventual health benefits of industrial beer consumption. In this study, the bioactive compounds (total phenols, total tannins, total flavonoids, total anthocyanins) and corresponding antioxidant activities of two industrial beers from maize and rice from two different breweries were investigated. Results showed that for all phenolic compounds, contents were not statistically different (P > 0.05). However, antioxidant activities (antiradical activity and ferric reducing antioxydant power) were more important in industrial beer from rice (57.57 ± 0.62% and 109.46 ± 0.39 μg/mL ascorbic acid irrespectively) than industrial beer from maize (39.19 ± 1.02% and 103.51 ± 0.62 μg/mL ascorbic acid). Total phenols, total flavonoids, and total anthocyanins were mostly responsible for the antioxidant activities (antiradical activity and ferric reducing antioxydant power) of two beers, with correlation coefficients ranging from r = 0.614 to r = 1. Globally, the two industrial beers were similars but differents from local traditional sorghum beer. Occurrence of phenolic compounds in beers coupled with antioxidant activities shows that beer consumption could have health benefits to condition that beers have a low-alcohol content and light-to-moderate consumption. However, further investigations aims health benefis aspect are necessary.

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

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

Dry Anaerobic Digestion of Brewer’s Spent Grains toward a More Sustainable Brewery: Operational Performance, Kinetic Analysis, and Bioenergy Potential

Industrial beer production generates brewer’s spent grains (BSG) as a primary solid waste. The disposal of industrial waste can cause negative environmental side effects, including greenhouse gas emissions. This study evaluated the dry anaerobic digestion (AD) of BSG for bioenergy recovery as a solution toward a more sustainable brewery. The laboratory-scale agitated tank batch reactor (6.8 L) was started up with BSG (25%), mesophilic inoculum (45%), and water (30%). The experimental results showed 82.12% solids biodegradation, 57.38% soluble chemical oxygen demand removal, and an accumulated methane yield of 10.53 L CH4 kg−1 TVS. The methane production efficiency was evaluated by the modified Gompertz, Cone, and first-order kinetic models. The Cone model fitted methane evolution better than the modified Gompertz and first-order kinetic models. The biogas produced from the dry AD of BSG could generate electricity (0.133 MWh ton−1) and heat (598.45 MJ ton−1), mitigating 0.0099 and 0.0335 tCO2eq ton−1 BSG, respectively, for electricity and heat. The implementation of dry AD could supply 7.38% of the electricity and 6.86% of the heat required for beer production. Finally, in a biorefinery concept, dry AD can be an alternative route for solid waste management and bioenergy recovery, contributing to reduce the environmental impact of breweries.

The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality.

Background: The article considers the phenolic hop compounds’ effect on the quality indicators of finished beer. The topic under consideration is relevant since it touches on the beer matrix colloidal stability when compounds with potential destabilizing activity are introduced into it from the outside. Methods: The industrial beer samples’ quality was assessed by industry-accepted methods and using instrumental analysis methods (high-performance liquid chromatography methods—HPLC). The obtained statistical data were processed by the Statistics program (Microsoft Corporation, Redmond, WA, USA, 2006). Results: The study made it possible to make assumptions about the functional dependence of the iso-α-bitter resins and isoxanthohumol content in beer samples. Mathematical analysis indicate interactions between protein molecules and different malted grain and hop compounds are involved in beer structure, in contrast to dry hopped beer, where iso-a-bitter resins, protein, and coloring compounds were significant, with a lower coefficient of determination. The main role of rutin in the descriptor hop bitterness has been established in kettle beer hopping technology, and catechin in dry beer hopping technology, respectively. The important role of soluble nitrogen and β-glucan dextrins in the perception of sensory descriptors of various technologies’ beers, as well as phenolic compounds in relation to the formation of bitterness and astringency of beer of classical technology and cold hopping, has been shown. Conclusions: The obtained mathematical relationships allow predicting the resulting beer quality and also make it possible to create the desired flavor profiles.

Identificación de atributos extrínsecos e intrínsecos en relación con la producción de cerveza artesanal mexicana

The purpose of this paper is to identify concordances between producer and consumer perceptions on the importance of craft beer’s intrinsic and extrinsic attributes. Although beer is Mexico’s most popular alcoholic beverage and craft beer consumption has increased, craft beer producers still face challenges for growth. We therefore examine how extrinsic and intrinsic attributes influence consumers’ purchases and producer behavior. To analyze the producers’ perspective, data were collected from a focus group of craft beer brewers; the results were evaluated with Nvivo and Atlas.ti software; then, semantic scales were designed for craft beer consumers. Main findings showed that craft beer’s most relevant attributes, for master brewers and manufacturers, are style diversity, complexity, abundant hops and abundant malt, exotic ingredients, no additives, carbonated, non-industrial, independent, high-alcohol content, strong smell, and flavor, thirst-quenching, more expensive than industrial beer, artisan-made aesthetic, sold directly by the producer at a low volume. Craft beer brewers hold the central idea that this type of product ought not to be in any way associated with industrial beer. This artisanal mindset is not limited to craft beer elaboration and production but also encompasses administration and marketing. Craft beer brewers see themselves as a sort of elite, who manufacture beer for elite consumers. It seems that craft beer brewers choose to distance themselves from any idea or process, which is related to industrial processes or marketing concepts. The inclusion of these attributes would take them away from the realm of artisan-made products and include them in industrial-made ones. These results allow us to ascertain that the perceptions of brewers and manufacturers partially overlap with those of consumers. The main differences between consumers and producers lie in the greater importance consumers give to extrinsic attributes, which are of little relevance to master brewers, who believe intrinsic attributes and other specific traits lead to consumer satisfaction. This creates issues for craft beer brewers’ success.

ESTUDO DO PERFIL QUÍMICO DE CERVEJAS BRASILEIRAS: UMA AVALIAÇÃO ENTRE AS BEBIDAS ARTESANAIS E INDUSTRIAIS

STUDY OF THE CHEMICAL PROFILE OF BRAZILIAN BEERS: AN ASSESSMENT BETWEEN ARTISANAL AND INDUSTRIAL DRINKS. Beer is commonly produced with four inputs: water, malt, hops, yeast and, in some cases, brewing adjuncts. Industrial and artisanal processes essentially follow the same steps and may undergo minor changes due to the style of beer. Despite this, many consumers attribute higher quality to craft beer compared to industrial ones. In this study, we applied the analytical techniques of infrared (IR), hydrogen nuclear magnetic resonance (1 H NMR) and mass spectrometry (ESI(±)FT-ICR MS) to discriminate craft beers from industrial ones (brands common to the Brazilian market). In addition, Partial Least Squares (PLS) and Support Vector Machine (SVR) regression were used to estimate some beer properties (pH, total acidity (meq·L-1, color (EBC), bitterness (IBU), alcohol content (%v/v) and density (g·mL-1)). The use of the IR allowed the identification of vibrations attributed to chemical compounds common to beverages, such as water (3320 and 1640 cm–1), carbohydrates (1500 cm–1) and ethanol (1050-1040 and 875-865 cm–1). 1 H NMR showed good applicability in identifying classes of organic compounds in the beverage, where signs attributed to alcohols, organic acids, carbohydrates and amino acids were observed. The ESI(+)FT-ICR MS allowed the identification of chemical compounds present in beverages, allowing the construction of a fingerprint of the beers. In addition, the application of chemometric tools enabled the prediction of physicochemical properties, presenting promising results in the prediction of alcohol content (RMSEC 0.2430 and RMSEP 0.3929) and bitterness (RMSEC 1.3022 and RMSEP 1.6008), and also in the classification regarding the manufacturing process (craft and industrial beer).

ISOLATION OF WILD YEAST FOR POTENTIAL USE IN BEER PRODUCTION

There is a limited amount of yeast strains that are currently used in industrial beer brewing. Wild yeasts could provide an alternative to common domesticated brewer’s yeasts by offering a new range of sensory characteristics and improved performance in harsh brewing conditions such as high gravity and high ethanol concentration in wort. High gravity brewing is practical and profitable as it increases production capacity, therefore reducing investment and energy costs. Exploiting the existing natural diversity could lead to finding superior industrial yeasts as well as a better understanding of biodiversity. The aim of the present study was to determine if wild yeast strains isolated from the ecosystem at a regional level (Northeast Mexico) showed favorable characteristics in the brewing process. Sixty-three yeast isolates were obtained from diverse samples including flowers and fruits. Five isolates were selected after three rounds of beer fermentation based on their sensory characteristics. Tests to assess growth over time, flocculation potential, ethanol yield, osmotolerance and ethanol tolerance were applied to two reference yeasts (commercial beer brewing strains) and to the selected isolates of interest which were identified as Saccharomyces cerevisiae by MEX67 amplification and ITS sequencing. The results indicated that the selected wild isolates exhibit characteristics comparable to commercial reference strains in terms of growth and stress tolerance.

A Novel Approach to Develop Lager Yeast with Higher NADH Availability to Improve the Flavor Stability of Industrial Beer.

Flavor stability is important for beer quality and extensive efforts have been undertaken to improve this. In our previous work, we proved a concept whereby metabolic engineering lager yeast with increased cellular nicotinamide adenine dinucleotide hydride (NADH) availability could enhance the flavor stability of beer. However, the method for breeding non-genetically modified strains with higher NADH levels remains unsolved. In the current study, we reported a novel approach to develop such strains based on atmospheric and room temperature plasma (ARTP) mutagenesis coupled with 2,4-dinitrophenol (DNP) selection. As a result, we obtained a serial of strains with higher NADH levels as well as improved flavor stability. For screening an optimal strain with industrial application potential, we examined the other fermentation characteristics of the mutants and ultimately obtained the optimal strain, YDR-63. The overall fermentation performance of the strain YDR-63 in pilot-scale fermentation was similar to that of the parental strain YJ-002, but the acetaldehyde production was decreased by 53.7% and the resistance staling value of beer was improved by 99.8%. The forced beer aging assay further demonstrated that the favor stability was indeed improved as the contents of 5-hydroxymethylfurfural in YDR-63 was less than that in YJ-002 and the sensory notes of staling was weaker in YDR-63. We also employed this novel approach to another industrial strain, M14, and succeeded in improving its flavor stability. All the findings demonstrated the efficiency and versatility of this new approach in developing strains with improved flavor stability for the beer industry.

Framework for a Comparative Study of Flavor Metabolites and Sensory Profiles of Six Craft Beers and Ten Large-Scale Industrial Beers in the Chinese Market

The main flavor metabolites and sensory profiles of six craft beers and ten industrial beers available in the Chinese market were studied. The common sensory profiles of the six craft beers included head retention, hydrogen sulfide, oxidation, body, bitterness, malty, bruised apple, yeasty, diacetyl, caramelized, and cheesy. The main flavor metabolites related to these common sensory profiles in the craft beers were isoamyl acetate, medium chain fatty acids (MCFA) ethyl esters (ethyl hexanoate), and diacetyl. The common sensory profiles of the ten industrial beer samples included estery, cooked vegetable, and solvent flavors. The foam stability of the craft beers was higher than that of the industrial beers, showing a significant difference (P < 0.05). The main differential flavor metabolites between the craft beers and industrial beers were ethyl hexanoate, ethanol, and isobutyl alcohol. The content of ethyl hexanoate in the craft beers was significantly higher than that in the industrial beers (P < 0.05), while the content of ethanol and isobutyl alcohol in the craft beers was significantly lower than in the industrial beers (P < 0.05). This study provides a preliminary look at the two groups of beers; however, since it was a small sample, more samples will have to be analyzed in the future to draw definitive conclusions outside of this particular selected sampling. However, the study does provide a useful framework for future research in this area. Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2021.1980677.

Craft beer vs industrial beer: chemical and sensory differences

PurposeThe aim of this paper is to determine chemical and sensory differences of between craft and industrial/or commercial beers. Beer market is nowadays booming and consumers are in the search of new and healthier products.Design/smethodology/approachHere, commercial and craft beers were chemically analyzed and sensory evaluated. Chemical analysis included pH, bitterness, color, total polyphenol content and antioxidant activity. Likewise, 40 sensory descriptors were evaluated by trained panelists, including visual, olfactory and gustatory attributes. In addition, an electronic nose (e-nose) was tested to determine its suitability to discriminate beer type and/or style according to their volatiles profile.FindingsCraft beers presented higher values of color, bitterness and antioxidant activity when compared to commercial beers. Sensory descriptors showed craft beers to be associated with the highest scores in visual, olfactory and gustatory descriptors. Data from e-nose explained 97% of the total variability of the volatile compounds in the analyzed beers, indicating the suitability of this device to discriminate beer types.Originality/valueResults are of interest for design of marketing and selling techniques for craft brewery managers. In addition, cheap and easy-managing device as e-nose resulted in a valuable tool to monitoring beer quality.

Correlation between beer consumption per capita and number of active breweries in the selected European countries

Research background: Craft beer is becoming one of the most popular alcoholic beverages globally, during the last decade. Additionally, industrial beer producers started to offer some special craft beer types that prove the rising demand for differentiated beer products. Purpose of the article: Since one of our common fields of interest is the development of the brewing industry, we intended to provide an overview of a recent trend in this sector, which is the expansion of craft breweries. As the data reveals, this trend has been present in various European countries, as well. Therefore, the purpose of this paper is to show that the trend of craft brewing is present in countries with strong brewing history such as Belgium, the Czech Republic, or Germany, and in those countries which are not considered as typical beer producers because of their location and culture. Methods: The information provided in this paper was retrieved mainly from scientific papers that focus on the brewing industry and the craft beer revolution. To be able to offer transparent and understandable results, we retrieved data from the reports of Brewers of Europe, which is a European non-profit association. Therefore, the research methods used are the comparison of quantitative data and correlation. Findings &amp; Value added: The paper provides an overview of the expanding craft beer industry in the selected European countries and how strong the relation between beer consumption per capita (l) and number of active breweries is.