Pilsner Beer Research Articles

Globalization in a Glass: The Rise of Pilsner Beer through Technology, Taste and Empire by Malcolm F. Purinton (review)

Globalization in a Glass: The Rise of Pilsner Beer through Technology, Taste and Empire by Malcolm F. Purinton (review)

Enhancing the mouthfeel of non-alcoholic beers: The influence of dextrin and arabinoxylan on perceived viscosity and body

Carbohydrates in beer are recognized for enhancing viscosity. Increasing their levels during the production of non-alcoholic beers (NABs) may serve as a valuable strategy to compensate for the loss in viscosity and palate fullness due to dealcoholization. This study assessed the effectiveness of dextrin and arabinoxylan (AX) in this respect, within their content range and with the structural characteristics found in commercial beers. The addition of purified dextrin and AX isolates to water, pilsner beer, and NAB revealed that 30 g/L dextrin or 1.5 g/L high-molecular-weight AX (HMW AX) was required to compensate for the dealcoholization-induced viscosity loss. Evaluating the effect of both components on perceived palate fullness and mouthfeel involved producing eight NABs with varying dextrin and HMW AX levels and assessing them by a trained sensory panel (n = 12). Dextrin and HMW AX combined significantly increased palate fullness (p < 0.10), while solely increasing either was insufficient to achieve this effect. Increasing beer viscosity by itself could not fully compensate for palate fullness loss due to dealcoholization. Thus, adjusting NAB production to elevate HMW AX and dextrin levels simultaneously emerges as a viable strategy for improving palate fullness, offering valuable insights for brewers towards enhanced NAB quality.

The occurrence and structural heterogeneity of arabinoxylan in commercial pilsner beers and their non-alcoholic counterparts

The impact of arabinoxylan (AX) on the brewing process and beer characteristics depends on its content and structure and is often overlooked in research and industry. This paper reports on the occurrence and structural heterogeneity of AX in a set of commercial pilsner beers and their non-alcoholic counterparts. Fractionation by graded ethanol precipitation allowed us to isolate AX-rich fractions from beer with a number-average degree of polymerisation of 4 to 308 and an average degree of substitution in the range of 0.43 to 0.88. Pilsner beers had a higher content of high-molecular-weight AX than their non-alcoholic counterparts. The structural heterogeneity among the various commercial beers differed. By comparing the chemical composition of the beers, differences in beer production methods and ingredient selection were deduced and used to tentatively explain the differences in AX content and structural heterogeneity.

Determination of antioxidant activity and phenolic compounds in different Mexican craft beers

The objective of the present study was to evaluate and compare the phenolic content (total phenols and flavonoids) and the antioxidant capacity of seventeen craft beers produced in Mexico. The results showed a considerable amount of content of total phenols and flavonoids in the styles Coffee Stout Imperial (362 mg GAE/L and 75 mg QE/L) and Stout Ale (299 mg GAE/L and 40.92 mg QE/L), followed by American Brown Ale (271 mg GAE/L and 27.35 mg QE/L), Brown Ale (211 mg GAE/L and 24.20 mg QE/L), and Dark (328 mg GAE/L and 20.94 mg QE/L). In contrast, the American Wheat Ale (65 mg GAE/L and 2.91 mg QE/L), Lager (102 mg GAE/L and 3.56 mg QE/L), and IPA (103.73 mg GAE/L and 3.75 mg QE/L) showed the lowest content of phenols and flavonoids. The antioxidant capacity is detected in all the beers evaluated, mainly in the Coffee Stout Imperial style beer (80%). In this study, different contents of total carbohydrates were observed according to the type of beer, with Coffee Stout Imperial, American Brown Ale, and Brown being the ones that presented the highest content of carbohydrates (24.25, 15.55, and 15.36 g/L, respectively) followed by the type of Pilsner beer. (13.60g/L). Finally, our study showed that the different styles of beers in Mexico presented different contents of polyphenols (phenols and flavonoids), antioxidant capacity, and carbohydrates. However, the Coffee Stout Imperial style beer showed the highest values ​​of the aforementioned parameters. Future studies should be carried out in the evaluation of the biological activity of the different styles of beers on nutritional parameters in the Mexican population.

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.

Characterization of the nutrient composition of German beer styles for the German nutrient database

Scientific data of nutrient variations in different beer styles are scarce. This study focuses on characterizing German beer styles in regard to their differences in nutrient composition and aims to improve available data for the calculation of nutritional value. 25 retail beer samples of five different German beer styles (Pilsner beer, wheat beer, crystal wheat beer, export beer, dark beer) were analyzed for their nutrient content. Overall this survey revealed significant differences (p<0.05) in the proximate composition (ash, protein, ethanol, glucose), vitamins (thiamine, riboflavin, vitamin B6) and elements (copper, manganese) for the chosen beer styles. The benefit of these new data is exemplified by the calculation of the nutritional supply for average beer consumption and compared with previous data. For the average beer consumer, this study gives higher values for the percentage of daily nutrient recommendation of niacin, vitamin B6 and folate, whereas lower values are given for alcohol and elements like copper and iodine. Our findings demonstrate that these new data provide an improved basis for nutritional value calculation in future consumption studies.

Classification of beer by thermogravimetric and chemometric techniques

Thermogravimetric (TG) technique combined with partial least squares discriminant analysis (PLS-DA) was applied to distinguish five pilsner beers from different brands (Antarctica, Bohemia, Brahma, Budweiser and Imperio). Herein, we develop a TG methodology that use a small volume (40 µL), and an analysis time of 25 min. The major gases evolved during the thermal decomposition were water, ethanol and carbon dioxide. Energy-dispersive X-ray spectrometer of the ashes detected the major constituents: oxygen, sodium, magnesium, silicon, phosphorus, sulfur, chlorine, potassium and calcium. TG and PLS-DA technique together were able to classify the five brands with a classification rate for the model of 97% with a confidence interval of 92–99%, achieving high sensitivity and specificity between the calibration, cross-validation and predicted results.

Manufacturing and characterization of craft beers with leaves from Ocimum selloi Benth.

The increase in the manufacture of craft beers follows the boost in the consumption of this beverage. Meanwhile, brewers face a drawback with beer aging, its flavor's change. The addition of compounds that overcome this downside is one alternative used by brewers. Species from the Ocimum genus are known for having antioxidant properties. Therefore, this study aimed to manufacture craft Pilsner beers with increased shelf-life performance. We prepared craft beers adding in natura leaves or aqueous extract from the leaves of Ocimum selloi and determined volatiles, and total phenolic compounds content, pH, color, and antioxidant activity. We can assure that as the fermentation proceeded, there was an increasing at the content of volatile metabolites and the addition of O. selloi improved the shelf-life of the beverages and the antioxidant potential increased when the aqueous extract at 0.1% (m/v) was added after the fermentation step.

Substances in beer that cause fluorescence: evaluating the qualitative and quantitative determination of these ingredients

Fluorochromes can impair analysis results or, due to their natural frequency (molecular vibrations) completely superimpose important signals and make measurements impossible. This is especially true for non-invasive, optical measuring methods such as Raman microspectroscopy, which reach their limits when fluorochromes are present. Beer contains many fluorescent substances, e.g., amino acids, vitamins and phenolic compounds. Therefore, in this study, eight different beers (lager beer, dark lager, Pilsner beer, Radler beer, wheat beer, dark wheat beer, alcohol-free lager beer, and alcohol-free wheat beer) were examined for their fluorescent ingredients. Using the PARAFAC model, the fluorescence of the eight beers could be explained for three components. By comparing with existing database literature, these components could be qualitatively assigned to the organic substances DOM (dissolved organic matter), DOC (dissolved organic carbon) or CDOM (colored dissolved organic matter) and OC (organic matter). The emission and extinction spectra helped to establish these organic substances as the three aromatic amino acids phenylalanine, tryptophan and tyrosine, iso-α-acid, phenolic compounds and the vitamin B group. In addition, correlations with the fluorescence intensities from the EEM (excitation–emission matrix) data were detected in combination with beer analyses. A correlation between the fluorescence intensity of origin and iso-α-acid could therefore be shown. The fluorescent amino acids phenylalanine, tryptophan and tyrosine showed only slight correlations with the fluorescent intensity. The calculated data showed that fluorescence spectroscopy with the obtained EEM represents a powerful real-time measurement, which offers sensitive monitoring for the identification of fluorescent substances in beer samples. Qualitative analysis combined with the PARAFAC analysis is also advantageous to identify the main components.

Parameters affecting 5-hydroxymethylfurfural exposure from beer

ABSTRACT5-Hydroxymethylfurfural (HMF) is generated during food and beverage heating processes and/or storage. Its daily intake, estimated as 4–10 mg day−1, is several orders of magnitude higher than other process contaminants. Beer can be of relevance to the evaluation of HMF exposure; however, the information concerning its occurrence in different types of beer and during product storage is scarce. Therefore, the major goal of this work was to assess the amounts of HMF in different commercial beers, as well as the impact of storage, to deepen knowledge about the contribution of beer to HMF exposure. Blonde beers presented a mean content of 4.29 ± 1.05 mg L−1, which was significantly lower (P ≤ 0.05) than those obtained for amber (6.84 ± 0.75 mg L−1) and dark beers (6.99 ± 0.52 mg L−1). Additionally, to study kinetic of HMF formation, fresh pilsner beers were stored at 30, 40 and 50°C during 40 days; a zero-order reaction was observed. The dependence of the rate constant on temperature was described by the Arrhenius equation and calculated activation energy was 101.85 kJ mol−1. Storage can increase drastically HMF content, which means higher exposure for consumers. Thus, beer contribution to HMF exposure should not be neglected, since the intake of 1 L of beer entails a consumption of 4–7 mg of HMF or even more, depending on storage time and temperature.

Kinetic Models for the Role of Protein Thiols during Oxidation in Beer.

Thiol-containing proteins have been suggested to have antioxidative properties in beer. A kinetic model has been setup for the reactivity of thiols during early stages of oxidative degradation of beer. Kinetic analysis based on the proposed reaction mechanism allowed evaluation of the relative reactivity of beer components, such as bitter acids from hops and polyphenols. The rate constants for the reaction of 1-hydroxyethyl radicals, which are generated during radical mediated oxidation of ethanol in beer, with hop bitter acids and thiols were very similar, and the concentration of these compounds in beer is therefore essential for the relative reactivity. For a standard pilsner beer with 35 international bitter units with typical concentrations of thiols and hop bitter acids, thiols were found to react with ca. 9% of 1-hydroxyethyl radicals, while bitter acids from hops accounted for ca. 88% of the reaction with 1-hydroxyethyl radicals. Polyphenols were not found to account for any major part of the reaction with 1-hydroxyethyl radicals due to low reaction rates and low concentrations in pilsner beer compared to the other components. The kinetic model suggests that the concentration of thiols has to be increased in order to contribute with any significant antioxidative protection and that the fate of thiols during oxidation must be considered since some thiol oxidation products may induce further damage.

Thin‐layer chromatography–surface‐enhanced Raman spectroscopy and chemometric tools applied to Pilsner beer fingerprint analysis

This work proposes a novel use of thin‐layer chromatography with detection by surface enhancement Raman spectroscopy (SERS) to generate chromatographic and spectral fingerprints of complex samples, aiming toward samples classification. Ten commercial beer brands were analyzed in order to verify clusters related to each brand and the brewery location. The samples were eluted in thin‐layer chromatography plates and sprayed by gold nanoparticles colloidal solution using a simple and cheap lab‐made apparatus. The plates were analyzed by SERS, so, at the end of the measurement, one SERS‐chromatogram matrix was acquired for each sample. The high sensitivity of the SERS analysis allows the detection of compounds in low concentrations, unseen via common thin‐layer chromatography detection procedures, increasing the information for fingerprint analyses. Because of the high complexity of the sample, coelution problems and slight shifts in chromatographic peaks might appear in this kind of analysis; it was necessary to use chemometric tools for data analysis. Two chemometric methods of data deconvolution were compared, multivariate curve resolution–alternating least squares and independent component analysis. From the chromatographic peaks recovered by both methods, it was possible to perform a fingerprint analysis using principal component analysis, which allowed identifying patterns among the samples according to the brands and brewery location of Pilsner beers produced in Brazil. Copyright © 2017 John Wiley &amp; Sons, Ltd.

A PRELIMINARY STUDY ABOUT GLUTEN LEVELS IN SARDINIAN CRAFT BEERS

The aim of this study was to determine the gluten content of a representative sampling of Sardinian craft beers. Twenty-five craft beers produced by seven Sardinian microbreweries were analyzed. All beers were produced without micro-filtration, pasteurization or preservative additions provided by Italian law. The competitive enzyme immunoassay (Ridascreen competitive ELISA kit) was used for gluten quantification. The levels of gluten found ranged from 39 mg/L in a Pilsner beer to 2400 mg/L in a Weizen. No gluten-free beer was found and eight (32%) of the twenty-five beers analyzed contained less than 100 mg/L of gluten and could be labeled as “very low gluten” according to the Commission Regulation (EC) No 41/2009. Furthermore a significant positive correlation between gluten content and foam stability was found.

Achyranthes japonica Nakai-Rice Pilsner 맥주박 열수 추출물의 영양성 및 기능성

Two byproducts, brewer’s spent grain (BSG; germinated rice and malt) and brewer’s spent material (BSM; Achyranthes japonica Nakai), were collected during the manufacture of pilsner beer using A. japonica Nakai and germinated rice. Water extracts of BSG and BSM were prepared at different temperatures (25°C, 60°C, and 100°C) for 5 h, and their nutritional and functional properties were investigated. γ-Aminobutyric acid (GABA), saponin, and niacin contents were higher in extracts prepared at 60°C for more than 3 h than the other extracts, whereas total polyphenol content, DPPH radical scavenging activity, and reducing power were higher in samples extracted at 100°C for 1 h compared to the other ones. Overall, water extraction at 60°C for 3 h was desirable to effectively collect both nutritional and functional components from BSG and BSM. Under these conditions, BSM extracts showed 4∼18 times high niacin and folate contents, 1.4 times high total phenolic content, and 11∼60 times high antioxidant activities compared to BSG extracts. This study shows that pilsner beer byproducts would be good sources of health beneficial components, especially GABA, saponin, water soluble vitamins, and polyphenolics.

Modification of functional quality of beer by using microencapsulated green tea (Camellia sinensis L.) and Ganoderma mushroom (Ganoderma lucidum L.) bioactive compounds

Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. Electrostatic extrusion assisted microencapsulation of green tea and Ganoderma extracts enabled production of particles ranging from 490 to 1000 ?m in size, with up to 75% of entrapped total polyphenols. Dried, powdered extracts, as well as microparticles encapsulating Ganoderma and green tea extracts that exhibited the best morphological properties and retarded release of polyphenols (alginate and alginate-chitosan coated, as well as chitosan coated pectin microbeads) were implemented in beer production. The addition of Ganoderma microbeads to pilsner beer did not augment its polyphenolic concentration (TPC), as opposed to the addition of green tea encapsulating microbeads to radler, while adding dried Ganoderma and spray dried green tea extracts enabled to increase the TPC for up to 3-fold higher values. Ganoderma dried extract-enriched pilsner beer and spray dried green tea extract-enriched radler were preferred in terms of sensory properties, due to the lowest bitterness intensity and most pronounced herbal aroma of the added adjuncts. Refrigerated storage of Ganoderma hydrogel microbeads-enriched pilsner beer revealed fluctuations of TPC, while green tea hydrogel microbeads-enriched radler exhibited better stability. The established methodology provides a procedure suitable for microencapsulate-enrichment of drink and food products, thus setting a reliable basis for future functional food production by microencapsulate implementation strategies.

Characterization of Romanian Craft Beers Based on Chemical Composition and Microbiological Analysis

As the production of craft beer increases rapidly also in Eastern Europe, our research focused the assessing of chemical parameters and microbiological risk analysis on five types of craft beers produced at a Romanian microbrewery. As far as we know this is the first study on Romanian craft beer. Samples were collected from a local microbrewery. Types of beer analysed were: pale ale, American pale ale, India pale ale, caramel and pilsner beers. Alcohol content, extract and relative density were measured by thermal measuring effects, using automatic Fermentostar analyzer. The low number of microorganisms is an effect of the synergic actions of higher alcohol content, lower acidity and polyphenols, which present inhibitory effects on microorganisms causing spoilage in beer. As far as we know this is the first study on Romanian craft beer.

Contributors to dietary glycaemic index and glycaemic load in the Netherlands: the role of beer.

Diets high in glycaemic index (GI) and glycaemic load (GL) have been associated with a higher diabetes risk. Beer explained a large proportion of variation in GI in a Finnish and an American study. However, few beers have been tested according to International Organization for Standardization (ISO) methodology. We tested the GI of beer and estimated its contribution to dietary GI and GL in the Netherlands. GI testing of pilsner beer (Pilsner Urquell) was conducted at The University of Sydney according to ISO international standards with glucose as the reference food. Subsequently, GI and GL values were assigned to 2556 food items in the 2011 Dutch food composition table using a six-step methodology and consulting four databases. This table was linked to dietary data from 2106 adults in the Dutch National Food Consumption Survey 2007-2010. Stepwise linear regression identified contribution to inter-individual variation in dietary GI and GL. The GI of pilsner beer was 89 (SD 5). Beer consumption contributed to 9·6 and 5·3% inter-individual variation in GI and GL, respectively. Other foods that contributed to the inter-individual variation in GI and GL included potatoes, bread, soft drinks, sugar, candy, wine, coffee and tea. The results were more pronounced in men than in women. In conclusion, beer is a high-GI food. Despite its relatively low carbohydrate content (approximately 4-5 g/100 ml), it still made a contribution to dietary GL, especially in men. Next to potatoes, bread, sugar and sugar-sweetened beverages, beer captured a considerable proportion of between-person variability in GI and GL in the Dutch diet.

Implications of Xanthohumol Enrichment on the Oxidative Stability of Pale and Dark Beers

Xanthohumol, a hop-derived flavonoid, has been linked to a number of positive health benefits, which has spurred an interest in the production of xanthohumol-enriched beers. The aim of the present study was to investigate the implications of xanthohumol enrichment on the oxidative stability of wort and beer. The levels of radicals in a model beer (5.8% ethanol, v/v) spiked with xanthohumol were evaluated by electron spin resonance. Xanthohumol exhibited radical scavenging properties at lower concentrations, reducing the formation of spin adducts by around 10% at 0.1 mg L−1. However, a trend toward radical formation was observed for concentrations higher than 5 mg L−1, indicative of a pro-oxidant effect. The influence of xanthohumol on the oxidative stability of the model beer was further determined by measuring the consumption of O2 in the presence of EBC worts made from different malts (pilsner, melano, and black). The addition of 10 mg L−1 of xanthohumol was also responsible for an increase of O2 uptake in the pilsner wort, whereas no effect was observed for black wort because of a possible interaction of xanthohumol with high-molecular-weight compounds generated during roasting. It has thus been demonstrated that xanthohumol-enriched pilsner beers could be prone to oxidation and, therefore, be less stable than xanthohumol-enriched beers brewed from dark malts.

Identification of ecotype-specific marker genes for categorization of beer-spoiling Lactobacillus brevis

The tolerance to hop compounds, which is mainly associated with inhibition of bacterial growth in beer, is a multi-factorial trait. Any approaches to predict the physiological differences between beer-spoiling and non-spoiling strains on the basis of a single marker gene are limited. We identified ecotype-specific genes related to the ability to grow in Pilsner beer via comparative genome sequencing. The genome sequences of four different strains of Lactobacillus brevis were compared, including newly established genomes of two highly hop tolerant beer isolates, one strain isolated from faeces and one published genome of a silage isolate. Gene fragments exclusively occurring in beer-spoiling strains as well as sequences only occurring in non-spoiling strains were identified. Comparative genomic arrays were established and hybridized with a set of L. brevis strains, which are characterized by their ability to spoil beer. As result, a set of 33 and 4 oligonucleotide probes could be established specifically detecting beer-spoilers and non-spoilers, respectively. The detection of more than one of these marker sequences according to a genetic barcode enables scoring of L. brevis for their beer-spoiling potential and can thus assist in risk evaluation in brewing industry.

Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat

The effect of beer marinades on the formation of heterocyclic aromatic amines (HAs) was examined in charcoal-grilled pork. Pilsner, non-alcoholic pilsner and black beers (coded respectively as PB, P0B and BB) were assayed and unmarinated samples cooked under similar conditions provided reference HAs levels. Two thermic (PhIP and 4,8-DiMeIQx) and three pyrolytic HAs (Trp-P-1, AαC, MeAαC) were quantified in unmarinated meat samples. Marinating meat in beer resulted in a significant decrease of PhIP, Trp-P-1 and AαC (p < 0.05). 4,8-DiMeIQx formation was inhibited only by BB marinade. No significant effect was observed on MeAαC formation. All beers reduced total HA formation in charcoal-grilled pork, black beer being the most efficient with a level of 90% inhibition. A strong positive correlation was observed between the inhibitory effect of beer on total HA formation and their antioxidant activity. Beer marinades mitigate the impact of consumption of well-done grilled pork meat reducing the formation of cooking carcinogens.