Low-alcohol Beer Research Articles

Influence of Alcoholic Strength on Sensory Profile of Lager Beers

Non-alcoholic beer is a product whose demand by consumers is growing worldwide, however, it is not well accepted by consumers due to its organoleptic characteristics. Sensory evaluation reflects the flavor profile of a product and, more specifically, profile methods are considered to offer the best current solution to the problem of describing beer flavor. This research aimed to evaluate several sensory attributes of commercial regular and non-alcoholic beer (low-alcohol and alcohol-free beers) brands. These attributes were carbonation, body, sweetness, bitterness, astringency, flavor persistence, odour and taste. The results obtained by cluster and Principal Components Analysis are in a good consistency. It has been found that non-alcoholic beers have a higher sweetness than regular beers, which may be due to the brewing process. Besides, the study has allowed to determine the organoleptic characteristics of low-alcohol and regular beers. It has also helped to define the sensory profile of low-alcohol beer most valued by consumers in an attempt to improve the sensory properties of this type of beer.

Impact of Dealcoholization by Osmotic Distillation on Metabolic Profile, Phenolic Content, and Antioxidant Capacity of Low Alcoholic Craft Beers with Different Malt Compositions.

Beer antioxidants originate mainly from malts, classified as colored, caramel, and roasted, according to the malting process. This study aimed to characterize, in terms of phenolic antioxidants, three types of Pale Ale craft beers brewed using increasing percentage of dark malt (0, 5, and 15% Caraamber malt, called PA100, PA95, PA85, respectively) and to evaluate the impact of dealcoholization by osmotic distillation (OD) on the same antioxidants. All the alcoholic (PA, 6.2–6.8 vol %) and low alcoholic (LA-PA, 1 vol %) beers were analyzed by HPLC-ESI-MS/MS, total phenolic content (TPC), and antioxidant activity (AA): similar phenolic profiles were evidenced and 43 compounds identified or tentatively identified. Some differences were found among PA100, PA95, and PA85: PA85 was richer in free phenolic compounds (10.55 mg/L) and had a higher TPC (463.7 GAE mg/L) and AA (852.1 TE mg/L). LA-PA beers showed the same phenolic profile and similar TPC and AA compared to PA beers; however, there were some differences regarding LA-PA85 (5.91 mg/L). Dealcoholization by OD seemed to weakly affect the phenolic fraction. ESI-MS/MS infusion experiments evidenced oligosaccharides, small organic acids, and amino acids, whose presence was confirmed and quantitated by NMR: besides ethanol and other alcohols, weak to strong loss of low-molecular-weight metabolites was evidenced in LA-PA beers.

Maize and Sorghum as Raw Materials for Brewing, a Review

Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of beer production is now produced with adjuvants, with wide variations on different continents. This review proposes the use of two other cereals as raw materials in the manufacture of beer, corn and sorghum, highlighting the advantages it recommends in this regard and the disadvantages, so that they are removed in technological practice. The use of these cereals as adjuvants in brewing has been known for a long time. Recently, research has intensified regarding the use of these cereals (including in the malted form) to obtain new assortments of beer from 100% corn malt or 100% sorghum malt. There is also great interest in obtaining gluten-free beer assortments, new nonalcoholic or low-alcohol beer assortments, and beers with an increased shelf life, by complying with current food safety regulations, under which maize and sorghum can be used in manufacturing recipes.

Cold Mash in Brewing Process: Optimization of Innovative Method for Low-Alcohol Beer Production

Beer is described as a drink susceptible to changes, so any modification in the production process will cause variations in the sensory profile and chemical composition. Alcohol removal during low-...

Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beers

Nowadays, the increasing interest in new market demand for alcoholic beverages has stimulated the research on useful strategies to reduce the ethanol content in beer. In this context, the use of non-Saccharomyces yeasts to produce low-alcohol or alcohol-free beer may provide an innovative approach for the beer market. In our study, four wild non-Saccharomyces yeasts, belonging to Torulaspora delbrueckii, Candida zemplinina and Zygosaccharomyces bailii species, were tested in mixed fermentation with a wild selected Saccharomyces cerevisiae strain as starters for fermentation of different commercial substrates used for production of different beer styles (Pilsner, Weizen and Amber) to evaluate the influence of the fermentative medium on starter behaviour. The results obtained showed the influence of non-Saccharomyces strains on the ethanol content and organoleptic quality of the final beers and a significant wort–starter interaction. In particular, each starter showed a different sugar utilization rate in each substrate, in consequence of uptake efficiency correlated to the strain-specific metabolic pathway and substrate composition. The most suitable mixed starter was P4-CZ3 (S. cerevisiae–C. zemplinina), which is a promising starter for the production of low-alcohol beers with pleasant organoleptic characteristics in all the tested fermentation media.

Investigation of Fermentation Regimes for the Production of Low-alcohol and Non-alcohol Beers

The combination of modified mashing method and arrested fermentation for the production of low-alcohol and non-alcohol beers was studied. Therefore, five regimes for fermentation of wort with reduced fermentable sugar content with top-fermenting yeast strain at low temperatures and pitching rates were investigated. According to the fermentation dynamic results the decrease in the fermentation temperature from 10 °C to 5 °C at pitching rate of 109 Colony Forming Units cm−3 ( CFU cm−3 ) led to significantly reduced concentrations of ethanol and secondary metabolites in beer. The temperature decrease from 10 °C to 7 °C at pitching rate of 107 CFU cm−3 resulted in a decrease in the alcohol concentration and increase in all the secondary metabolite concentrations except for the vicinal diketones concentration. Data show that yeast biomass does not grow at 5 °C and at inoculum concentration of 107 CFU cm−3, which makes fermentation impossible. Fermentation kinetics using Monod's model supplemented with product inhibition was also investigated. Up to 1.7 % of alcohol accumulates in the beer in some of the variants within 7 days. At low fermentation temperatures, yeast biomass utilizes part of the substrate to maintain its vital activity under stress fermentation conditions, which leads to a reduction in the amount of alcohol synthesized. The synthesis and reduction of the secondary metabolites was delayed compared to conventional beer fermentation. The sensory evaluation of the beers produced showed that the most appealing beer was the one produced at 10 °C and pitching rate of 109 CFU cm−3.

Impact of price promotion, price, and minimum unit price on household purchases of low and no alcohol beers and ciders: Descriptive analyses and interrupted time series analysis of purchase data from 70, 303 British households, 2015-2018 and first half of 2020.

The introduction of lower strength alcohol products results in less absolute alcohol purchased. This paper estimates the potential impact of price in shifting British household purchases from higher to lower strength beers and ciders. Descriptive statistics and controlled interrupted time series analyses using Kantar Worldpanel's British household purchase data from 70,303 households during 2015-2018 and the first half of 2020. No and low-alcohol products were less likely to be on price promotion than higher strength products. No and low-alcohol beers were cheaper per volume than higher strength beers; the reverse was the case for ciders. With the exception of low strength ciders (which had very few purchases) a higher volume was purchased when the product was on price promotion than when not. Again, with the exception of low strength ciders, the cheaper the cost, the greater the volume of purchase, more so when the product was on price promotion. The introduction of minimum unit price in Scotland (when controlling for changes in Northern England) and in Wales (when controlling for changes in Western England) shifted purchases from higher to lower strength products, more so for ciders than beers. In relative terms, the alcohol by volume of beer dropped by 2% and of cider by 7%. Changes did not differ by household income or the age of the main shopper. There are opportunities for governments and alcohol producers and retailers to facilitate shifts of purchases from higher to lower alcohol strength products. Alcohol producers and retailers can ensure that the price of lower strength products is competitive vis a vis higher strength products. Governments can introduce minimum unit prices for the sale of alcohol, as has been done in Scotland and Wales. No funding was received for this study.

The enhanced susceptibility of alcohol‐free and low alcohol beers to microbiological spoilage: implications for draught dispense

The spoilage of six alcohol-free (AFB, ≤ 0.05% ABV) and two low alcohol beers (LAB, ≤ 1.2% ABV) was assessed by challenge testing with microflora from draught beer. Spoilage of AFB and LABs was greater (2-5 x) than two ‘control’ premium lager beers (4.5% ABV). Measurement of spoilage by challenge testing was reproducible irrespective of the source of draught beer microflora (public house, date, or beer style). Spoilage was correlated with the level of ‘fermentables’ (glucose + fructose + maltose) in the product but was also dependent on the availability of micronutrients. The addition of ethanol (2-8% ABV) to three AFBs and a LAB resulted only in a modest inhibition of spoilage (collectively 24% at 8% ABV) and, it is suggested, that the complexity of the product composition provides protection. Given the vulnerability of AFBs and LABs to spoilage and susceptibility to microorganisms that are usually supressed by ethanol, it is strongly recommended that low or alcohol-free beer styles are not offered to consumers in the on-trade by conventional long line dispense systems. It is suggested that AFB and LABs in a draught format require innovative, hygienically designed stand-alone dispense systems that remove or significantly minimise the risk of microbiological contamination, growth and associated product spoilage. © 2021 The Institute of Brewing & Distilling

Events as an Effective Marketing Communication Tool

A brewery wanted to know how a new beer they were launching would be received by consumers. It was therefore decided to organize an event during which the author of this contribution conducted research. The aim of the research was to find out whether the new product, a low alcohol beer, will attract consumers with its taste, whether its price was set correctly, and whether the targeting and marketing communication tools used were appropriate. The results of the research confirmed that the taste of the new product as well as its price corresponded to the imagination of consumers and that the communication mix was appropriate, but required adjustment to make it even more precise.

Functionality of Special Beer Processes and Potential Health Benefits

Consumers’ demand for functional fermented food that can fulfill nutritional needs and help maintain a balanced diet while also having a positive impact on one’s health status is increasing all over the world. Thus, healthy choices could include beverages with nutrients and bioactive compounds which can be used as an effective disease-prevention strategy. Regular beer has certain health benefits which inspire further research with the prospect of obtaining special functional beers with little or no alcohol content. As observed, the special beer market remains highly dynamic and is predicted to expand even further. Therefore, brewers need to keep up with the consumers’ interests and needs while designing special beers, namely nonalcoholic beers (NABs), low-alcohol beers (LABs), and craft beers (CBs). Thus, understanding the potential uses of bioactive compounds in special beer, the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing healthier beverages. This review aimed to evaluate the nutritional features of special beers, and their proven or potential beneficial actions on one’s health status and in preventing certain diseases.

Non-Alcoholic and Craft Beer Production and Challenges

Beer is the most consumed alcoholic beverage in the world and the third most popular beverage after water and tea. Emerging health-oriented lifestyle trends, demographics, stricter legislation, religious prohibitions, and consumers’ preferences have led to a strong and steady growth of interest for non-alcoholic beers (NABs), low-alcohol beers (LABs), as well for craft beers (CBs). Conventional beer, as the worlds most consumed alcoholic beverage, recently gained more recognition also due to its potential functionality associated with the high content of phenolic antioxidants and low ethanol content. The increasing attention of consumers to health-issues linked to alcohol abuse urges breweries to expand the assortment of conventional beers through novel drinks concepts. The production of these beers employs several techniques that vary in performance, efficiency, and usability. Involved production technologies have been reviewed and evaluated in this paper in terms of efficiency and production costs, given the possibility that craft brewers might want to adapt them and finally introduce novel non-alcoholic drinks in the market.

Impact of low and no alcohol beers on purchases of alcohol: interrupted time series analysis of British household shopping data, 2015–2018

ObjectiveTo assess the impact of new low and no alcohol beers and reformulated beers in Great Britain on household purchases of grams of alcohol.DesignInterrupted time series analysis.SettingPurchase data from Kantar...

Metabolic Changes in Newborns and Women Who Consumed Small Doses of Alcohol in the Prenatal Period

Introduction: Ethyl alcohol and its metabolites even in low concentrations negatively affectsan embryo and a fetus.Interest to the role of the lipid peroxidation-antioxidant defense (LPO-AOD) system has significantly increased in recent years, because this system imbalanceleads to the development of oxidative stress (OS), which is accompanied by body's resistance decreaseto the adverse environmental and internal factors negative influence, which is one of the most important triggers of so-called free radical pathology.
 Aim: The aim of research was to determine the concentration and activity of the metabolic system components “lipid peroxidation-antioxidant defense” (LPO-AOD) and the glutathione system components in pregnant women who consumed no more than 2 doses of low-strength alcoholic beverages (beer, champagne, wine) during the first half of pregnancy and their newborns.
 Methods: The design of the study was prospective and controlled randomized. The study involved 170 pregnant women who were observed in the regional perinatal center of Irkutsk. Two women refused to participate in the study. The main group consisted of 93 women who drank low alcohol beverages (beer, champagne and wine) in the first half of pregnancy (for a period of 7-20 weeks of pregnancy). The control group composed of 75 women who did not drink alcohol throughout their pregnancy. In both groups of women for a period of 30-32 weeks of pregnancy, the parameters of the LPO-AOD and glutathione systems had been determined. Similarly, cord blood had been sampled in 66 control group newborns and 53 newborns whose mothers drank alcohol in the first half of pregnancy (main group). Statistical processing of the research results was performed. Statistical processing of the results obtained had been carried out using the software package STATICTICA 10 Stat Soft Inc, USA (license holder - Scientific Centre for Family Health and Human Reproduction Problems) using the T - student and Mann-Whitney test methods.
 Results: The study revealed the influence of the use of low alcohol beverages (beer, champagne and wine) in an amount of no more than 2 doses on the state of the LPO-AOD and glutathione systems in the blood serum and red blood cells of pregnant women and their newborns. It was found that even a single intake of low alcohol beverages is accompanied byoxidative stress development in women and their newborns. The state of the glutathione system in pregnant women is characterized by a decrease in the content of reduced glutathione (GSH) and glutathione reductase (GR) activity with an increase in the oxidized glutathione (GSSG) and glutathione-S-transferase (GST) levels. In newborns, a decrease in GSH is associated with a decrease in the of GR, GST, and glutathione peroxidase (GPO) activity.
 Conclusion: Analyzing the data, in distant perspective the negative role of even small doses of low alcohol (beer, champagne and wine) on pregnant women and their newborns metabolism was established.

Effect of non-malted barley on low alcohol and non-alcoholic beer production

Effect of non-malted barley on low alcohol and non-alcoholic beer production

Determination of Ethanol Concentration in Kombucha Beverages: Single-Laboratory Validation of an Enzymatic Method, First Action Method 2019.08.

Kombucha is a fermented, lightly effervescent sweetened black or green tea drink. It is marketed as a functional beverage based on its proposed health benefits. Kombucha is produced by fermenting tea using a “symbiotic colony of bacteria and yeast” (SCOBY). Kombucha is marketed as a non-alcoholic beverage, however due to the production process employed, there is a high possibility that the Kombucha products will contain low levels of ethanol. Kombucha is sold in a raw and unpasteurized form and, if kept at temperatures above 4 °C, the possibility exists that it will continue to ferment, producing ethanol. This possibility of continued fermentation may lead to an increase in ethanol content from levels below 0.5%ABV at time of production to higher levels at time of consumption. Thus, there is a potential for levels rising to greater than 0.5%ABV, the threshold for certification as a non-alcoholic beverage. It is essential that Kombucha manufacturers have the capacity to accurately and quickly test for ethanol in their products. The Ethanol Assay Kit is an enzymatic test kit developed by Megazyme for the determination of ethanol in a variety of samples. The kit has been validated in a single laboratory for use with Kombucha fermented drinks, fruit juices, and low-alcohol beer samples. The commercially available Ethanol Assay Kit (Megazyme catalogue no. K-ETOH) contains all components required for the analysis. Quantification is based on the oxidation of ethanol to acetaldehyde by alcohol dehydrogenase and further oxidation of acetaldehyde by acetaldehyde dehydrogenase with conversion of NAD+ to NADH. The single laboratory validation (SLV) outlined in this document was performed on a sample set of eight different commercial Kombucha products purchased in Ireland, a set of five Cerilliant aqueous ethanol solutions, two BCR low-alcohol beer reference materials, two alcohol-free beer samples, and two fruit juice samples against SMPR 2016.001 (1). Parameters examined during the validation included Working range, Selectivity, Limit of Detection (LOD), Limit of Quantification (LOQ), Trueness (bias), Precision (reproducibility and repeatability), Robustness, and Stability. The Ethanol Assay is a robust, quick and easy method for the measurement of ethanol in Kombucha. Our data suggests this method is also reliable for similar matrices, such as low-alcohol beer and fruit juice. The assay meets all requirements set out in in AOAC SMPR 2016.001.

Potential application of yeasts from Ecuadorian chichas in controlled beer and chicha production

The potential of yeasts isolated from traditional chichas as starter cultures, either for controlled production of the native beverage or for industrial beer production, has been investigated. Three S. cerevisiae strains and one T. delbrueckii strain isolated from four different Ecuadorian chichas were compared to ale and lager beer strains with respect to fermentation performance, sugar utilisation, phenolic off-flavour production, flocculation and growth at low temperature. Fermentations were performed in 15 °P all-malt wort and in a model chicha substrate at 12 °C and 20 °C. Tall-tube fermentations (1.5 L) were also performed with both substrates to assess yeast performance and beer quality. Among the strains tested, only one Ecuadorian S. cerevisiae strain was able to ferment the wort sugars maltose and maltotriose. Fermentations with all Ecuadorian strains were poor in wort at 12 °C relative to 20 °C, but were similar in model chicha substrate at both temperatures. The aromatic profile was different between species and strains. These results indicate the potential of yeasts derived from traditional Andean fermented beverages for commercial applications. One of the chicha strains demonstrated traits typical of domesticated brewery strains and could be suitable for ale fermentation, while the other strains may have potential for low-alcohol beer or chicha production.

Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing

De novo sourdough cultures were here assessed for their potential as sources of yeast strains for low-alcohol beer brewing. NGS analysis revealed an abundance of ascomycete yeasts, with some influence of grain type on fungal community composition. Ten different ascomycete yeast species were isolated from different sourdough types (including wheat, rye, and barley) and seven of these were screened for a number of brewing-relevant phenotypes. All seven were maltose-negative and produced less than 1% (v/v) alcohol from a 12 °Plato wort in initial fermentation trials. Strains were further screened for their bioflavouring potential (production of volatile aromas and phenolic notes, reduction of wort aldehydes), stress tolerance (temperature extremes, osmotic stress and ethanol tolerance) and flocculence. Based on these criteria, two species (Kazachstania servazzii and Pichia fermentans) were selected for 10 L-scale fermentation trials and sensory analysis of beers. The latter species was considered particularly suitable for production of low-alcohol wheat beers due to its production of the spice/clove aroma 4-vinylguaiacol, while the former showed potential for lager-style beers due to its clean flavour profile and tolerance to low temperature conditions.

Influence of the dealcoholisation by osmotic distillation on the sensory properties of different beer types.

A comparative study was performed to better understand the feasibility of osmotic distillation as a process to produce a low-alcohol beer. Four diverse commercial beers styles were considered. The regular and corresponding dealcoholised beers were compared. The quality attributes and the volatile compounds loss after the dealcoholisation were checked. The work focused on the sensory properties of the obtained samples. A trained panel evaluated how the chosen sensory descriptors were influenced by the treatment. The results of quality attributes and volatile compounds were in line with works previously published by the authors. Interestingly, the results highlighted that beer characterized by malty character is more suitable than pale lager to be dealcoholised by the osmotic distillation process. The low alcohol milk stout and stout flavour profile, especially in terms of taste, was like the corresponding regular beer. Osmotic distillation was demonstrated to be a feasible process to produce low-alcohol beer.

Beer dealcoholization by forward osmosis diafiltration

Membrane separation processes used for beer dealcoholization have as main advantage the operation at mild temperatures when compared to traditional thermal technologies. Such alternatives to thermal treatment preserve the organoleptic quality of the foods that are being processed. This work assesses the use of forward osmosis to dealcoholize a commercial beer containing 5 vol% of alcohol. In this process, water and ethanol are removed from the beer simultaneously, and diafiltration is used to rehydrate the beer, reducing its alcohol content. We assess this study by characterizing the chemical profile of the beer before and after the FO diafiltration process. It was possible to obtain a low alcohol beer containing 0.5 vol%, but physical-chemical properties were impaired. The turbidity and salinity increased by 44% and 70%, respectively, while color decreased 7%. We also noticed the loss of flavor compounds. Results indicate that forward osmosis can be an alternative to reduce the ethanol content of aqueous solutions such as beverages and fermentation broths.

Lachancea fermentati Strains Isolated From Kombucha: Fundamental Insights, and Practical Application in Low Alcohol Beer Brewing.

With a growing interest in non-alcoholic and low alcohol beer (NABLAB), researchers are looking into non-conventional yeasts to harness their special metabolic traits for their production. One of the investigated species is Lachancea fermentati, which possesses the uncommon ability to produce significant amounts of lactic acid during alcoholic fermentation, resulting in the accumulation of lactic acid while exhibiting reduced ethanol production. In this study, four Lachancea fermentati strains isolated from individual kombucha cultures were investigated. Whole genome sequencing was performed, and the strains were characterized for important brewing characteristics (e.g., sugar utilization) and sensitivities toward stress factors. A screening in wort extract was performed to elucidate strain-dependent differences, followed by fermentation optimization to enhance lactic acid production. Finally, a low alcohol beer was produced at 60 L pilot-scale. The genomes of the kombucha isolates were diverse and could be separated into two phylogenetic groups, which were related to their geographical origin. Compared to a Saccharomyces cerevisiae brewers’ yeast, the strains’ sensitivities to alcohol and acidic conditions were low, while their sensitivities toward osmotic stress were higher. In the screening, lactic acid production showed significant, strain-dependent differences. Fermentation optimization by means of response surface methodology (RSM) revealed an increased lactic acid production at a low pitching rate, high fermentation temperature, and high extract content. It was shown that a high initial glucose concentration led to the highest lactic acid production (max. 18.0 mM). The data indicated that simultaneous lactic acid production and ethanol production occurred as long as glucose was present. When glucose was depleted and/or lactic acid concentrations were high, the production shifted toward the ethanol pathway as the sole pathway. A low alcohol beer (<1.3% ABV) was produced at 60 L pilot-scale by means of stopped fermentation. The beer exhibited a balanced ratio of sweetness from residual sugars and acidity from the lactic acid produced (13.6 mM). However, due to the stopped fermentation, high levels of diacetyl were present, which could necessitate further process intervention to reduce concentrations to acceptable levels.