Light Beer Research Articles

Low-alcohol light beer enriched with olive leaves extract: Cold mashing technique associated with interrupted fermentation in the brewing process

BackgroundBeer is the most consumed alcoholic beverage globally, and the demand for differentiated beers with peculiar characteristics has intensified among beer consumers, creating a significant market niche. In this study, we developed a low alcohol light craft beer enriched with olive leaf extract (Olea europaea L.). The cold mashing technique associated with interrupted fermentation was used in the mashing step. Different concentrations of olive leaf extract (0.5, 1.0 and 2.0%) were added at the maturation stage. The samples were characterized by physicochemical parameters, phenolic and polyphenolic content, bioactive compounds, antioxidant potential, and microbiological quality. ResultsThe cold mash technique associated with interrupted fermentation provided a low-alcohol beer (≅1.3%). The bitterness dimension (19.0 to 23.2 IBU) and color (9–17 EBC) parameter were in accordance with the Beer Judge Certification Program (BJCP) for the American Blond Ale-style. The addition of the extract enriched the content of total phenolics (171.09 to 437.4 mg GAE/mL) and polyphenolic (221.4 to 729.0 mg/L). Coumaric, ferulic, and cinnamic phenolic acids were detected in appreciable amounts in the beers. Oleuropein was the major compound in the beverage and plant extract. After adding 2% extract, the ABTS and DPPH radical scavenging activity, as well as the ferric reduction power, increased in beers by 28.4%, 449.1%, and 120.5%, respectively. ConclusionsThe extract of O. europaea L. promoted the enrichment of low-alcohol beer samples with bioactive compounds and antioxidant potential. The results obtained indicated the potential use of O. europaea L. extract as a natural oxidant in other beverages and food products.How to cite: Cappelin E, Meneguzzi D, Hendges DH, et al. Low-alcohol light beer enriched with olive leaves extract: Cold mashing technique associated with interrupted fermentation in the brewing process. Electron J Biotechnol 2024; 68. https://doi.org/10.1016/j.ejbt.2024.01.002.

Development of beer drinks recipe and technology with fruit and berry raw materials

This study aimed to develop recipes and technology for beer drinks based on fruit and berry raw materials to broaden the variety of domestic drinks and achieve high-quality, safe products with good flavor characteristics. Beer drinks were the objects of the study. The main ingredients for the beer drink were unfiltered light beer "Prazhskoye" from a private brewery in Kemerovo, as well as cherry, raspberry, and blackcurrant juice. The study used generally accepted methods of analysis of organoleptic, physicochemical, and microbiological quality indicators. Recipes and technology of beer drinks were developed. The dosages of cherry, raspberry, and currant juices were determined during the study of the influence of the introduced juices, the complex estimation of qualitative indicators of beer drinks was performed, and the shelf life was determined. The obtained results enable the company to expand its beer product line and meet customer demand for high-quality domestic beverages made from fruit and berries.

Quantitative Determination of Fluoride Mass Concentration in Beers Produced in Croatia Using the Standard Addition Method in Potentiometry

It is well known that beer is more than 90% water, and therefore, water can be one of the main sources of fluoride in beers. With this in mind, the goal of the present study was to determine the mass concentration of fluoride in 53 beer samples. Using the recently published standard addition method in potentiometry, the fluoride content of 28 samples of the most consumed beers in the Republic of Croatia was determined. The remaining 25 beer samples tested came from so-called microbreweries, which together account for less than 10% of the Croatian market. Fluoride concentrations in light beers ranged from 49 to 180 μg L−1, with a mean value of 95 ± 34 μg L−1, and from 52 to 164 μg L−1, with a mean value of 89 ± 29 μg L−1 in dark beers. The mean value of fluoride content in beers from large producers was 100 ± 38 μg L−1 and 89 ± 38 μg L−1 in beers from small producers. All values are within the recommended range and thus do not pose a risk to human health. The statistical analysis showed no correlation between the mass concentration of fluoride and pH, i.e., alcohol content in beers.

Evaluation of Melanoidin Contribution to Colour Characteristics of Brewing Products

The article focuses on the issue of melanoidin quantification and its influence on the color characteristics of brewing products. It is shown that the reaction conditions (100±2)°C, the processing time of 2 hours and a certain list of sugars and amino acids typical for brewing products are adequate to obtain linear dependencies for estimating the beer melanoidin content at 300 and 420 nm. The data on the total content of melanoidins in light beer in the range of 3.83-51.4 mg/dm3, and in dark beer – 6.82-145.94 mg/dm3 at the specified wavelengths are given. The authors found that the dependence between the color and the total beer melanoidin content is characterized by a correlation coefficient R = 0.624, which indicates the influence of other organic compounds of beer on the color intensity.

Insecticidal action of beer towards different aphid species

Abstract. One of the most popular and widely consumed drinks in the world is beer, also one of the oldest in the human mankind. The consummation of the drink has deep historical roots and there are many traditions, especially in Europe such as beer festivals, beer-oriented tourism, and beer drinking games. Although beer is extremely popular in human society, it actually can act as a pesticide - more specifically as a molluscicide approved by the European Commission as a basic substance in 2017 to be used as a molluscicide in traps. In this study the insecticidal effects of popular brands of light beer type "lager" in Bulgaria: "Pirinsko Svetlo", "Zagorka", "Astika" and "Kamenitza" with alcohol content: 4.3% (v/v), 5% (v/v), 4.5% (v/v) and 4.4% (v/v) were investigated towards different aphid species. The beer was tested in the original form and with dilution with water: 90%, 80%, 70%, 50%, etc. The conducted trials prove that beer without any dilution can be 100% effective against aphid species: Aphis rosae, Aphis pomi, Myzus cerasi, Aphis nerii, Aphis gossypii. Mortality rate after 24 hours was 100% for all aphid species and all used in the tests beer trade marks were able to achieve this. There were no significant differences (p>0.05) between results received from tests with different aphid species and from different beer trademarks. In this aspect, the cheapest beer available on the local market can provide a safe, low cost, environmental and effective way of pest management in the small gardens, urban agriculture or plants in public spaces like airports, stations, offices, etc.

Castle Lite

One of South Africa’s most successful recent branding initiatives is the rebranding and repositioningof SABMiller’s Castle Lite beer. Light beer branding has a long and successful history in the UnitedStates, where brand names like Bud Light have long held a significant market share. However,sales of Castle Lite were low, leading into 2009. SABMiller’s approach to bolster sales was tobuild a narrative around the brand that moved away from the concept of ‘light’, or ‘low calorie’,or even ‘low alcohol’ and reframe the consumer perception of this beer around the symbolicvalue of ‘Extra Cold Refreshment’. This article examines the means through which Castle Liteconsumers were invited to form a unique, imagined community of beer drinkers through a numberof media formats. It offers advertisers, academics and brand managers a concise case studythat illustrates how a failing brand can be relatively quickly repositioned to dramatically increasemarket penetration, consumer brand knowledge and overall sales.

Developing colloidal structure of beer by grain organic compounds

The present article introduces the problem of determining the general structure of beer as a complex system of related biomolecules. The objective was to establish the correlation of various quantities of organic compounds in beer formulation.
 The research featured samples of filtered pasteurized beer obtained from a retail chain shop in Moscow (Russia). The experiment relied on standard research methods, including instrumental methods of analysis, e.g., high-performance liquid chromatography (HPLC). The obtained experimental data underwent a statistical analysis using the Statistica software (StatSoft, 2016). 
 The research established the correlation between the type of grain (barley or wheat malt) and the content of organic compounds, e.g., β-glucan, polyphenols, soluble nitrogen, etc. The research also revealed some patterns in the distribution of proteins, which served as a framework for the system of organic compounds. The distribution of thiol proteins proved to depend on the dissolution degree of the grain and was different in barley light, barley dark, and wheat malt samples. The fraction distribution of β-glucan depended on the color of the malt. In light beer samples, it concentrated in high- and medium-molecular fractions of nitrogenous substances, in dark beer – in low-molecular fractions (≤ 63%). Initial wort density and alcohol content affected the amount of catechins and total polyphenols. Nitrogenous compounds depended on the color, initial extract, and alcohol content. 
 The nitrogenous structure and other organic compounds of beer proved to depend on protein substances. The research also revealed a number of factors that affected the fraction distribution of biomolecules in different beer sorts.

Practical Application of Empetrum Nigrum Extract in Brewing

The article presents the developed formulation of a new variety of light beer with the dry extract of the Empetrum nigrum added. For this purpose, the authors obtained Empetrum nigrum dry extract, which contains 3.40% phenolic substances, including 0.56 % simple phenols; 1.16 % flavonoids, represented by coumarins, chalcones and aurones; and 79.8 % carbohydrates. A man added dry extract Empetrum nigrum to the hopped wort before fermentation in an amount of 0.5 g/l. At this concentration of the added extract, there is an alcoholic fermentation activation, which is evident as an increase in acidity, color and the number of yeast cells in the wort during fermentation to 7.725·107 CFU/ml. The researchers revealed that the beer, obtained according to the developed recipe, had improved organoleptic properties; the taste and aroma of a drink are notable for the pleasant sweetness and herbaceous shade.

It's Difficult to Explain Away the Appearance That Causation Comes in Degrees: A Reply to Sartorio

ABSTRACTDoes the relation of (actual) causation admit of degrees? Is it sensible to say, for example, that ‘as compared to his consuming the light beer, Clement's consuming the moonshine was more a cause of his becoming drunk’? Suppose the answer is ‘yes’. Suppose also that country A unjustifiably ignites a lethal war with country B, and you intuit that, while most combatants of A are liable to lethal counterattack, most non‐combatants of A aren't similarly liable. Then, you might support your intuition by reasoning as follows. ‘Perhaps most non‐combatants of A causally contribute to A's unjust, lethal war effort. However, unlike most combatants of A, their causal contributions are not of such a degree that makes them liable to lethal counterattack’. Such reasoning is rejected by Carolina Sartorio. This is due to the recent revealing of a certain puzzle, one which suggests to Sartorio that causation does not come in degrees. Now, one motivation for Sartorio's reaction to the aforementioned puzzle is her thought that we can, for the most part, ‘explain away’ the ‘illusion’ that causation comes in degrees. I will argue that Sartorio insufficiently supports her foregoing thought. Using Sartorio's resources, we cannot (largely) ‘explain away’ the widespread appearance that causation comes in degrees.

ПОВЫШЕНИЕ КАЧЕСТВЕННЫХ ХАРАКТЕРИСТИК СВЕТЛОГО ПИВА ПРИ ИСПОЛЬЗОВАНИИ НЕСОЛОЖЕНОЙ ОБЖАРЕННОЙ ГРЕЧИХИ

The possibilities of using vegetable raw materials to increase the organoleptic, physico‑chemical and microbiological qualities of light beer are presented. Investigation of the effect of enrichment of  beer with unsalted buckwheat in the production process on the dynamics of changes in the mass fraction of dry substances, on the dynamics of changes in the volume fraction of ethyl alcohol, as well as the physiological state of brewing yeast during the main fermentation. Based on the organoleptic evaluation, a positive result was revealed when adding unsalted buckwheat to beer

Improving the storage stability of non-alcoholic beer

Approaches to solving the problem of increasing the stability of light non-alcoholic beer during its commercial production are considered. The basic requirements for brewing barley light malt are formulated, the main of which is a low (less than 10 %) content of protein substances with high values of other technologically important characteristics. The recommended ranges of the latter are established. The influence of the hydromodule (wort density) on the indicators of hopped wort and finished non-alcoholic beer has been studied. It was found that the most rational one is the preparation of wort with a dry matter content of 6.5 %. The modes of introduction of the Brewers Clarex enzyme preparation at the stage of cooling the hopped wort, the parameters of the stages of boiling the wort with hops, fermentation of beer wort, clarification of unfiltered beer, fermentation and after-fermentation, pasteurization of the drink after bottling are proposed. In comparison with the control variety, the indicators of finished light non-alcoholic beer obtained by the fermentation method are given with the parameters of individual technological operations indicated in the article: the extract of the initial wort, the content of ethyl alcohol, amine nitrogen, bitter substances of hops, sensitive proteins and the precipitation limit with sulfate ammonium. The data confirming that the use of an enzyme preparation does not lead to a decrease in the foam stability and foaming of the finished beer are presented. Organoleptic analysis of the finished product for taste stability was carried out. The actual shelf life of the product has been investigated. The results obtained confirmed the possibility of obtaining a bottom-fermented non-alcoholic light beer with high colloidal stability using the described technological methods. It was shown that the experimental samples retained the organoleptic characteristics close to the original ones for at least 4 months from the date of bottling.

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.

POSSIBILITY OF IPA BEER PRODUCTION, AND ITS COMPARISON WITH THE STANDARD BREWERY BEER IN "BIRRA PEJA", IN PEJA

Based on management requirements for innovation and following the global trend with new beers, we have tried to do our best for a beer that has never been in our products before. To produce this new beer with us at the Birra Peja brewery, we used the same malt as for the production of our current and best-selling beer, light beer, known as pilsner. To have an acceptable result, we used special Roasted malt with pronounced aroma characteristics. We also went in combination with our usual malt for the production of pilsner beer. Malt baked by a special production procedure has a reddish sheen and typical aroma, which serves to intensify and stabilize the aroma. And we used four different hops, Aurora, Ella, Cascade, and Palisade, which are used in certain stages of production to give the required fat for this type of beer. Also, in fermentation, we used special Fermentis yeast of type safale T58, to make India Pale Ales (IPA) or our brand "IPA Peja". For this type of beer is used the method of European brewery convection EBC. During boiling, hops with pronounced characteristics for this type of beer are added to achieve the right amount of fat. After maturing, we filtered this beer in the candle filter with only one Hyflo cel coating.

ТЕХНОЛОГИЯ ПРОИЗВОДСТВА СВЕТЛОГО ПИВА «ЭЛЬ ДАНТЕ» С ИСПОЛЬЗОВАНИЕМ ПИВОВАРНИ «ЭЛЬБРУС-2»

The aim of the work was to develop a technology for the production of craft light beer using the brewery "Elbrus-2". As a result of the experiment, a light beer "El Dante" was obtained, which was characterized by a sweet malt taste, with a slight hop bitterness. The beer was light in appearance, transparent with small inclusions of yeast sediment at the bottom of the bottle. In general, the re-sulting beer quality met the requirements of regulatory documents.

UKRAINIAN INTERWAR IMMIGRATION IN СSR AND UKRAINIAN IMMIGRANTS’ BAD HABITS (1921-1939)

Tobacco smoking, alcoholism, drug abuse, coffeemania didn’t bypass the Ukrainians of the second (political) immigration wave, who found themselves on the ground of the interwar Czechoslovakia (СSR). Cigarettes, beer, vodka, morphine and coffee were in the focus of the Ukrainian immigration community’s representatives’ attention due to the scientific discoveries during the interwar period. Rapid development of the Czech automotive and aircraft industries, permanent advertising in newspapers and magazines caused fashion for smoking. Unlike the Czech men, who smoked «Marlboro» and «Camel» (sold on the territory of the Czech Republic since 1904) and the Czech women who preferred «Winston», the Ukrainians smoked cheap local «Vlasta» (known since 1916) because of the lack of money. The excessive use of draft beer and vodka was equally harmful for the Prague residents of the Ukrainian origin. Tapped beer together with traditional snacks were usually served in so called ‘yards’. “Flekovka” (a sort of dark beer) and «Staropramen» (a sort of light beer) were available, and the Ukrainians chose «Staropramen». In general beer was consumed for pleasure (even though with the last bit of money). On the contrary, drinking vodka was caused mostly by the psychological state of the Ukrainians. As for such dangerous habit as drug abuse, fortunately, it was not typical for the immigrants of the Ukrainian origin during the interwar period. Doing opium, morphine and cocaine was the most common habit for the Russian immigration. At the beginning of the ХХ century opium, morphine and cocaine were freely sold in pharmacy chains. For example, laudanum was prescribed to treat insomnia and diarrhea; powder-like heroin was taken in the case of bronchitis, asthma, tuberculosis, depression; laudanum was also considered to be a sedative for children; white crystals of morphine were used as a painkiller. Those drugs were listed in the register “certified financial statements” only in 1927 in Europe and in 1929 in the Czech Republic. The inhabitants of СSR of the Ukrainian origin were more interested in “Nescafe” instant coffee which became popular in 1938. During that period of time instant coffee was an innovative and cheap drink. It was rather important for immigrants because natural coffee cost a lot. Moreover, coffee in shops was sold together with milk chocolate or condensed milk, which psychologically made the life sweeter.

Quality study of light beer of the domestic production

The aim of the study. Conducting research to assess the quality of light beer of various brands of domestic production. During the research, methods for determining the organoleptic and physico-chemical indicators of beer quality, set out in current regulations, methods of analysis and comparison, statistical methods of processing research results and expert assessments were used. As a result of research of quality of seven samples of light beer of domestic production which is present in the market, it is established that by results of the analysis of marking of the investigated samples of beer only three – samples № 1, 2 and 4 meet the established regulatory requirements. Other samples have deficiencies in labeling, in particular, no maximum tolerances and no mass percentage of dry matter in the initial wort as a percentage. It was found that organoleptic quality indicators, such as: appearance, aroma and taste only in sample № 6 meet the requirements of regulatory documents, in other samples there are slight deviations from the norm. Experimental commodity research on physicochemical parameters: mass fraction of alcohol, acidity and color, showed non-compliance with the established requirements only in sample № 5 in terms of acidity. All other samples had values that did not exceed the norms established in the domestic standard. The obtained research results can be useful for retailers and wholesalers. The conducted commodity research allows manufacturers to improve the quality of products on indicators that deviate from the normalized values and improve labeling in accordance with the requirements of regulations.

POLYPHENOLS AND THEIR ANTIOXIDANT EFFECT IN BEERS FROM THE BOSNIA AND HERZEGOVINA MARKET

Data on the content of total polyphenols in beer is important both because of their negative effects on the stability of beer and the formation of turbidity, and because of the positive health effects. The aim of this study was to determine the content of total polyphenols and antioxidant capacity in 22 samples of light and dark beer using two methods: Folin–Ciocâlteu and DPPH method and to confirm the correlation between the total content of UP and AC beer. The content of shell polyphenols in dark beers was statistically significantly higher (p < 0.001) compared to the content of total polyphenols in samples of light beers from the same producer. The antioxidant capacity of dark beers is statistically significantly higher (p < 0.001) compared to the antioxidant capacity of light beers from the same producer.

Determination of full organic acid profiles in fruit juices and alcoholic beverages using novel chemically derivatized hyperbranched anion exchanger

Novel chemically derivatized anion exchanger with hyperbranched functional layer was prepared and successfully applied to the analysis of blueberry, mango, and grape juices as well as light beer and red wine by suppressed ion chromatography (IC). Unique selectivity of the prepared anion exchanger toward organic acids was provided by the structure of the functional layer prepared using both secondary and primary amines for hyperbranching and allowed the determination of full organic acid profiles together with inorganic anions in beverages in one run without using additional analytical methods or organic solvent additives in the mobile phase. The proposed method was validated with respect to linearity, recovery, limits of detection, and intra-day and inter-day precision.

Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer

A satisfying mouthfeel is essential for the production of non-alcoholic, low-alcohol beers and light beers. This paper highlights the importance of non-starch carbohydrates as mouthfeel contributors in this context. Beers were brewed with a substitution of 20 % barley malt grits by non-malted barley, rye or oats compared to a control. For the beer brewed with rye, both a 53 % increase in arabinoxylan content and an increase in the average degree of polymerization from 29 to 50 were observed. Compared to the control beer (1.48 mm²/s), viscosity was the highest for the rye beer (1.85 mm²/s). Multivariate data analysis underlined the role of arabinoxylan content and degree of polymerization as determinants of beer viscosity. A sensory panel distinguished a low-alcohol rye beer as the one with increased fullness compared to a 100 % malt beer. These experiments suggest that rye addition can be used as a strategy to increase the beer fullness.

Harsh voices, sound branding: How voiced consonants in a brand's name can alter its perceived attributes

AbstractThis paper examines the sound‐symbolic link between voiced obstruents (speech sounds created by obstructing the airflow) present in a brand name and the perceived product/brand attributes. In three studies (two using self‐reported measures and one using an implicit reaction time paradigm), we tested the effect of voiced (b, d, g, z, v) versus voiceless obstruents (p, t, k, s, f) across 25 hypothetical brand names, on the perceived product attributes of harshness (vs. softness). Brand names with voiced (vs. voiceless) obstruents are perceived as harsh (vs. soft/mild). Results are described across two different product categories (e.g., toilet cleaner and skin conditioner), and also within the same product category (e.g., strong vs. light beer and strong vs. mild toilet cleaner). Since sound symbolism is culturally agnostic, brands expanding into international and linguistically different markets can use these insights to create brand names that will have international appeal, and can match the product and/or brand attributes that brands wish to convey to consumers.