Beer Samples Research Articles

Quality of beer with added pseudocereals

The effect on added pseudocereals (quinoa, amaranth, and buckwheat) on characteristics of beer was studied on beer samples prepared from barley malt, pseudocereals, water, hops, and brewer's yeast. Pseudocereals were used as a partial malt substitute (0%, 10%, 20%, 30%). The colour of laboratory prepared beers was measured using a Konica Minolta CM 3500d. Basic parameters of beers (alcohol content, real extract and original extract of the wort) were measured using a FermentoFlash. The amount of fructose, glucose, maltose and maltotriose in the wort and in the beers was determined using an Agilent Technologies HPLC. A sensory evaluation was also performed. The results of the different variants did not vary in terms of alcohol content. Beer lightness did not differ much between the pseudocereals variants. However, control beer was darker than beers with added pseudocereals. Generally, the beers with pseudocereals did not differ much from the control beer without pseudocereals.

Restorative Effect of Consuming Red Wine Against Adverse Changes in the Brain of Rodents Exposed to Beer

Objective: There is a surge in the availability of alcoholic products accompanied by a high rate of consumption despite increasing neurological problems. Aim of this study is to determine whether regular intake of brewed beer and red wine affects the microanatomy of the cerebral cortex, hippocampus and brain weight. Materials and Methods: 20 male albino Wistar rats were assigned to four groups of five animals each. Group A, the control was given distilled water; Group B was administered 5 mL/kg body weight of beer; Group C received 5 ml/kg of red wine; and Group D was dosed with 5 ml/kg of beer and followed with 5 ml/kg of red wine. Daily treatments by gavage lasted 15 days, and animal subjects were euthanized via cervical dislocation on day 16. Individual brains were collected and weighed using an electronic scale (SF-400) and afterwards dissected to obtain tissue samples from the cerebral cortex and hippocampus, immediately fixed in 10% formalin for micro-anatomic studies. The paraffin embedding method was used for histological preparation while sections were cut at 5 µm and stained with hematoxylin and eosin. Brain weight was analyzed using the Statistical Product and Service Solutions (SPSS) software via one-way analysis of variance. Results: Histopathological changes including intracerebral haemorrhage and loss of pyramidal neurons observed in group B (beer) samples were not visible in Group D (beer plus red wine), while no microstructural changes occurred in group C (red wine) sections when compared with the control. The output of statistical analysis showed a non-significant reduction in brain weight of group B, whereas a significant increase was noticed in group C while group D showed a non-significant increase. Conclusion: These findings indicate that red wine counteracts beer-induced changes in brain morphology, hypothesising the neuroprotective effect of the wine.

A high-efficiency and selective fluorescent assay for the detection of tetracyclines

Tetracyclines (TCs) rank second globally in the use of animal infection therapy and animal husbandry as growth promoters among all antibiotics. However, large amounts of TCs residue in food products and more than 75% of TCs are excreted into the environment, causing adverse effects on the ecological system and human health. It has been challenging to simultaneously realize low-cost, rapid, and highly selective detection of TCs. Here, inspired by the fluorogenic reactions between resorcinol and catecholamines, we find the fluorescence quenching ability of tetracycline (TC) and firstly propose a fluorescent “turn-off” detection of TC using dopamine and 4-fluororesorcinol. The optimal reaction condition for the fluorescent assay is investigated and the optimized probe showed a good limit of detection (LOD of 1.7 µM) and a wide linear range (10 µM to 350 µM). Moreover, this fluorescent assay proved to be an effective tool for detecting TC in river, Sprite, and beer samples, which represent the aquatic environments and food and may contain tetracyclines residues. Finally, the high selectivity of the method for TC has been confirmed by eliminating the interference from common substances. The proposed strategy provides a high-efficiency and selective solution for the detection of TCs in environment and food and the application fields of this fluorescent assay could be further expanded in the future.

Developing a novel flavoured low alcohol beer using New Zealand honeydew honey and yacon concentrate

Demand for low alcohol beer (LAB) is growing around the world as consumer attitudes towards alcohol consumption shift, with health consciousness and sober driving listed among the possible drivers. In New Zealand, LAB is defined as having no more than 1.15% alcohol by volume (ABV). In industry, physical or biological processes are used to produce no- and low- alcohol beer; however, these methods are typically inaccessible to home brewers, and literature on accessible methods is non-existent. New Zealand honeydew honey (NZHDH) and New Zealand yacon concentrate (NZYC) have recently been chemically profiled in the literature. NZHDH and NZYC contain fermentable sugars, while NZYC also contains a very high percentage of fructooligosaccharides (FOS). This paper aims to incorporate these food materials into LABs using a method accessible to home brewers. The resultant LABs had an alcohol content between 0.61 and 0.86% ABV, well under the 1.15% threshold. Results from sensory analysis showed that all beer samples were somewhat acceptable to consumers; however, penalty analysis determined that hedonic scores could be improved by making the beers more sweet, bitter, and hoppy. Correspondence analysis revealed that the beers containing NZYC were more ‘foamy’ and ‘brown’ than all other beer samples, properties most likely related to the protein content and colour of NZYC respectively. Beers containing NZYC were also found to contain FOS and/or inulins, which are non-digestible sugars and therefore hypocaloric. This study provides an accessible method to produce LAB and shows how NZYC may be incorporated into LABs to yield a functional food.

A 1,3,4-thiadiazole based turn-on probe with large Stoke’s shift and ESIPT effect for fluorescent detection of H2S and its applications

Based on a useful 1,3,4-thiadiazole scaffold in our lab, a turn-on fluorescent probe for sensing H2S in environment, biological imaging and food analysis was rationally designed and synthesized. In this probe, 1,3,4-thiadiazole unit was used as fluorophore with ESIPT effect and 2,4-dinitrophenyl moiety was used as recognition fragment and fluorescent bursting agent to inhibt ESIPT. Thus, a PET process was formed and an “off–on” procedure arose after added target analyte. These brought the probe could specifically detect H2S without being interfered by other biological thiols. It showed high sensitivity (LOD=60.8 nM), large Stoke’s shift (133 nm) and had a stable performance over pH range of 6.0–9.0 in H2S monitoring system. More importantly, probe could be used for detection of H2S in real water, three beer samples and red wine sample. Furthermore, probe was successfully utilized for visualizing H2S in HeLa cells and applied for real-time monitoring of H2S during food spoilage by “naked eye” and smartphone colorimetric analysis.

Ionophore-based nanospheres enable selective and sensitive fluorescence detection of copper ions

A novel ionophore-based fluorescent nanosensor has been successfully fabricated for the sensitive and selective detection of Cu2+ ions. The nanosensor was constructed through self-assembly of amphiphilic block copolymers, incorporating elesclomol as a Cu2+ ionophore and long-chain dialkylcarbocyanines (DiD) as a fluorescent dye. This design exhibits an "ON/OFF" fluorescence response, where Cu2⁺ ions are selectively sequestered within the nanosensors, resulting in fluorescence quenching of DiD. This strategy enables rapid and highly selective Cu2⁺ sensing with remarkable fluorescence quenching efficiency (up to 93.5 %) and an exceptionally low detection limit of 28.6 nM. The linear detection range extends over two orders of magnitude (0.05–10 μM). Furthermore, the feasibility of this nanosensor for practical applications was confirmed through successful determination of Cu2+ in real water and beer samples, with excellent recovery rates. This nanosensor offers advantages of simplicity, rapidity, and cost-effectiveness, holding significant potential for sensitive and selective Cu2+ detection in various biological and environmental samples.

Development of New Variant Beer Using Papaya

Beer becoming one of the ancient and most widely enjoyed beverages globally, is witnessing a growing popularity in the form of functional brews. Nevertheless, there is a constraint on conducting a study on the impact of incorporating functional adjuncts at different stages of the production process and how this affects the final physical, chemical, and sensory properties. The current study examines the ingredients employed and their degree of incorporation to produce a functional beer with bioactive compounds, improved antioxidant activity, and increased flavor qualities. Beer has been a trend with an infusion of fruit in the form of Pieces or extracts. In addition, they were successfully introduced into the various steps like wort boiling, fermentation, maturation, and packaging processes to enhance the consumer perception point of view and the mutual benefits of health such as heart diseases and Stroke as improvement of Bone Density. Beer samples were made with the addition of papaya pulp in different ratios in 17 combinations/replicants.

Physicochemical and Bacteriological Assessment of Traditional Sorghum Beers in Jimeta, Nigeria

Sorghum beer popularly known as “burukutu” in Nigeria is a traditional beverage whose consumption has been passed down through generations. This beer, consumed while actively fermenting, harbors a diverse array of microorganisms. This study aims to evaluate the bacteriological and physicochemical characteristics of traditional sorghum beers sold in Jimeta, Adamawa State, Nigeria. Beer samples were obtained from eight traditional beer joints within the Jimeta metropolis, Adamawa State, Nigeria. The physicochemical analysis of the samples revealed titratable acidity ranging from 0.91% to 2.65%, pH values from 4.20 to 4.50, total reducing sugars from 10.1 mg/mL to 15.0 mg/mL, ethanol content from 3.12% to 4.69%, and total solids from 6.50 mg/mL to 7.60 mg/mL. The total bacterial count, determined using aerobic plate count, ranged from 8.0 × 10² to 1.0 × 1010 CFU/mL. Pure cultures from each sample were identified through cultural characteristics, Gram staining, motility, and biochemical tests including citrate utilization, catalase, indole, urease, methyl red, Voges-Proskauer and coagulase. Total of 44 isolates were identified, with Staphylococcus aureus and Streptococcus sp. being the most prevalent (8 isolates), followed by Escherichia coli and Pseudomonas aeruginosa (6 isolates), Klebsiella pneumoniae and Acinetobacter sp. (4 isolates), and Bacillus subtilis, Bacillus cereus, Serratia sp. and Proteus mirabilis (2 isolates). The presence of these potential pathogens raises great concerns about the safety of these beers. Improved sanitary practices during production, handling and serving are necessary to ensure consumer safety.

Innovative Craft Beers Added with Purple Grape Pomace: Exploring Technological, Sensory, and Bioactive Characteristics

Purple grape juice produces a significant amount of grape pomace (GP) as a by-product, which can be reused as a raw material in producing craft beers with bioactive properties. The objective of this study was to produce craft beers with the addition of GP during the fermentation process to evaluate the incorporation of bioactive compounds, aiming at using a by-product generated in the production of grape juice. Craft beer was produced, incorporating GP at concentrations of 1%, 5%, and 10% (w/w), and the physicochemical, technological, bioactive, and sensory properties were evaluated. The beers with the highest concentrations of GP (10% w/w) exhibited higher bioactive concentrations, including phenolic compounds (308 mg GAE/L), flavonoids (0.05 g of quercetin/L), anthocyanins (754.6 mg cyanidin-3-glucoside/L), and antioxidant capacities, as measured by DPPH (1878.2 µM Trolox/L), ABTS (4294.5 µM Trolox/L), and FRAP (844.7 mg ascorbic acid/L) methods. Adding GP promoted lower brightness (62.2) and intensified the a*, b*, and chroma parameters (18.0, 10.1, and 20.6, respectively), with the pigments of GP contributing to changes in the color parameters. However, increased sedimentation was observed under both conditions analyzed (4 °C and 25 °C), due to the higher presence of particulate matter from GP (3.4% and 3.7%, respectively). In general, for sensory analysis, while the knowledge of beneficial effects did not significantly change emotional responses, there were distinct emotional profiles associated with different beer samples. Utilizing GP for the bioactivation of beer is a positive approach to enhance its overall properties and an effective way to address issues related to the disposal of this by-product.

Pb-based metal organic framework as substrate: Chemical vapor generation-visual/smartphone colorimetric analytical system for sensitive and selective detection of sulfide ion in water and beers

A visual/smartphone colorimetric system was developed for the sensitive and selective detection of sulfide ion (S2−) using chemical vapor generation (CVG) as a gaseous sampling technique. S2− in samples were converted into H2S after the addition of H2SO4, which separated from the solution during CVG process, ensuring high efficiency of vapor generation (sensitivity) and eliminated interferences (selectivity). The H2S was subsequently reacted with Pb-BTC and PbS was thus formed, causing the test paper turned to black. It was utilized for the detection of S2− by visual/smartphone colorimetric system. Detectable limits of 0.05 μg/mL and 0.2 μg/mL were obtained under smartphone mode and visual mode, respectively. Furthermore, this colorimetric system was successfully used for the analysis of S2− in several beer samples and water samples, with recoveries ranging 97 %–111 %. This system represents a potential miniaturized, easy used and high-effective method for rapid and on-site detection of S2−.

Magnetic solid-phase extraction technique based on Fe3O4@coPPy-PTH nanocomposite for extraction of cobalt, chromium, and nickel prior to determination by microsample injection system-flame atomic absorption spectrometry in alcoholic and nonalcoholic beverages.

A novel Fe3O4@coPPy-PTH nanocomposite-based sorbent was prepared via in situ oxidative polymerization using Fe3O4 nanoparticles with spherical and flower-like morphologies of thiophene and pyrrole as the feedstocks. The synthesized nanocomposite displayed sensitive extraction and determination of metal ions Co(II), Cr(III), and Ni(II) without a chelating agent, followed by microsample injection system-flame atomic absorption spectrometry. Advanced spectroscopic and imaging techniques including scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy were used to characterize the composition and morphology of the Fe3O4@coPPy-PTH nanocomposite. SEM observations showed that the size of the Fe3O4 nanoparticles changed from 30 nm to 120 nm in diameter after copolymer (PPy-PTH) coating. The Fe3O4@coPPy-PTH nanocomposite has good dispersion properties and stability in strong acid solutions. For effective extraction of the studied analytes, the influence of sample pH, volume of sample solution and eluent, amount of adsorbent, and interference of coexisting metal ions were optimized. Under the optimum conditions, preconcentration factors were obtained as 25 for all analytes. The calibration curves were linear in the range of 0.0-10.0 μg L-1 with coefficients of determination (R2) greater than 0.9957 for all three analytes. Limits of detection (S/N = 3) were calculated in the range of 0.17-0.23 μg L-1. Precision values, expressed as relative standard deviations, were lower than 3.0%, and relative recoveries were obtained in the range of 88.6%-103.6%. The proposed method (Fe3O4@coPPy-PTH/MSPE/MIS-FAAS) was successfully applied to extract and determine the studied metal ions in beer, wine, and nonalcoholic beverage samples.

Methodologic procedure of beer competitions eliminating the problematic practices and based on the probabilistic approach

In beer competitions, there are some common problematic practices which ruin the final results, i.e. inappropriate distribution of samples into individual groups, inappropriate scoring of samples, comparison of results obtained from different sub-groups selecting better samples, inappropriate method of handling tied scores, and inappropriate numerical evaluation. To avoid these, the presented study aims to propose a methodologic procedure which eliminates these problematic practices and is based on the probabilistic approach. Further, it wishes to test and evaluate it by the Monte Carlo simulation. The procedure is based on a sensory evaluation of beer samples by assessors through ranking tests. Beer samples and assessors are randomly divided into groups in the lowest round of the competition. Data evaluation, which determines advancing samples or winners, is based on the application of the probability theory, namely the Bayesian theorem, so that the best-evaluated samples could be identified. This procedure achieves a higher probabilitiy of accurately recognised best-evaluated samples in comparison to the procedures involving the aforementioned problematic practices.

Zero-Background Dual-Mode Closed Bipolar Electrode Electrochemiluminescence Biosensor Based on ZnCoN-C Potential Regulation for Ultrasensitive Detection of Ochratoxin A.

In this work, the relationship between electrochemiluminescence (ECL) signal and driving voltage was first studied by self-made reduced and oxidized closed bipolar electrodes (CBPEs). It was found that when the driving voltage was large enough, the maximum ECL signals for the two kinds of CBPEs were the same but their required drive voltages were different. Zinc cobalt nitrogen doped carbon material (ZnCoN-C) had an outstanding electric double layer (EDL) property and conductivity. Therefore, it could significantly reduce the driving voltage of two kinds of CBPE systems, reaching the maximum ECL signal of Ru(bpy)32+. Interestingly, when the ZnCoN-C modified electrode reached the maximum ECL signal, the bare electrode signal was zero. As a proof-of-concept application, a zero-background dual-mode CBPE-ECL biosensor was constructed for the ultrasensitive detection of ochratoxin A (OTA) in beer. Considering that beer samples contained a large number of reducing substances, a reduced CBPE system was selected to build the biosensor. Furthermore, a convenient ECL imaging platform using a smartphone was built for the detection of OTA. This work used a unique EDL material ZnCoN-C to regulate the driving voltage of CBPE for the first time; thus, a novel zero-background ECL sensor was constructed. Further, this work provided a deeper understanding of the CBPE-ECL system and opened a new door for zero-background detection.

A visual biosensor chip based on the enhanced electrochemiluminescence with low triggered potential for ochratoxin A detection

The introduction of a coreaction accelerator can effectively enhance the electrochemiluminescence (ECL) response. However, the development of coreaction accelerators for ruthenium (Ru) complex, one of the most widely used ECL emitters, is still in its early stages. In this study, the application of BiOI as a multifunctional coreaction accelerator for the Ru/N-Butyldiethanolamine (DBAE) system for the first time. The BiOI microspheres not only exhibit a fivefold enhancement in ECL signal but also reduce the trigger potential, potentially mitigating interference factors associated with high applied voltage. The nanoflower structure of BiOI microspheres also facilitates the immobilization of Ru(bpy)32+. Building upon this, a portable visual biosensor chip was developed for the detection of ochratoxin A (OTA). The biosensor chip comprises a sensing cell and a reporting cell. When OTA toxins are detected in the microenvironment, the aptamers attached to the surface of the sensing cell are released, resulting in a decrease in impedance on the electrode surface. Consequently, the ECL emission from Ru(bpy)32+/BiOI microspheres modified onto the reporting cell is enhanced. The concentration of OTA can be determined by analyzing the intensity change of ECL imaging, eliminating the need for specific instruments. This visual ECL biosensor chip offers the advantages of portability, ease of operation, low cost, and demonstrates excellent performance in detecting beer samples.

An electrochemical aptamer-sensing strategy based on a Ti3C2Tx MXene synergistic Ti-MOF amplification signal for highly sensitive detection of zearalenone

A refined electrochemical aptamer sensing technique using PEI@Ti-MOF@Ti3C2Tx-MXene was developed for the sensitive detection of ZEN in food samples. A titanium-based metal-organic skeleton (NH2-MIL-125) was synthesized in situ using 2-aminoterephthalic acid as the organic ligand and tetrabutyl titanate as the metal center, followed by the simultaneous hybridization of Ti3C2Tx-MXene to synthesize a Ti-MOF@Ti3C2Tx-MXene composite material. These composites were subsequently functionalized with PEI and covalently linked to form a sensing platform on gold electrodes. Integrating a metal-organic framework (MOF) with MXene materials not only improved the electrochemical properties compared to those of individual elements but also decreased the stacking effect and increased the number of binding sites for the aptamer. The limit of detection (LOD) of this sensor was 1.64 fg mL−1. Additionally, the sensor could efficaciously detect ZEN in cornmeal and beer samples, exhibiting outstanding stability, reproducibility, and selectivity. This highlighted its effectiveness in applications in quality supervision and food safety.

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.

Novel beer bitterness measurement instrument using optical fiber sensor

This paper presents a novel optical fiber sensor for measuring the bitterness of beer samples. The sensor is based on a Mach–Zehnder interferometer (MZI) composed of two long-period fiber gratings (LPFGs). The sensor exploits the sensitivity of the LPFGs to the refractive index of the surrounding medium, which varies according to the concentration of iso-α-acids that cause bitterness in beer. The sensor uses a two-point on-line self-calibrating procedure to estimate the bitterness of unknown samples by comparison with reference samples of known bitterness. The sensor performance was evaluated in both laboratory and factory settings, showing good repeatability, reproducibility, and low bias. The proposed sensor offers a fast, simple, and low-cost alternative to the conventional method of measuring beer bitterness based on UV spectroscopy. The sensor can be integrated into the Industry 4.0 framework to improve the quality and consistency of beer production.

Intensification of high-gravity brewer’s wort fermentation process with the use of microelements

In high-gravity brewing, conditions arise that adversely affect the yeast. These are high osmotic pressure, high fermentation temperature, high ethanol content. As a result of these unfavorable factors, the intensity of yeast reproduction and the rate of fermentation decrease, the duration of the process increases, the degree of fermentation decreases, which leads to a change in the taste and aroma profile of the drink. Cofactors of important enzymes and stress modulators are microelement ions, the optimal content of which can be provided by adding appropriate salts to the wort. In this work, the influence of calcium and zinc on the fermentation of high-gravity beer wort with the participation of Saccharomyces cerevisiae yeast strain Saflager W-34/70 was investigated. The optimal dosage of CaCl2 and ZnSO4 salts was determined, which is 5.0 and 0.1 mg/dm3, respectively. It was established that adding CaCl2 to the wort leads to an increase in the rate of fermentation by 21.9 %, the apparent and actual degree of fermentation by 17.8 and 17.0 %, respectively. At the same time, the ethanol content in young beer increases by 19.1 %, the content of visible and actual extract decreases by 28.8 and 17.5 %, respectively, and the biomass of yeast accumulated during fermentation increases by 14.0 %. When using ZnSO4, the changes in the values of all these indicators are significantly smaller and lie in the range of 3.2‒5.8 %. Other physical-chemical parameters of the studied samples of young beer, namely acidity, pH value, content of vicinal diketones, do not undergo significant changes. To enhance the growth and metabolism of yeast under adverse conditions that occur during high-gravity brewing, it is recommended to add CaCl2 to beer wort in the amount of 5.0 mg/dm3. This will make it possible to reduce the duration of fermentation of wort with a dry matter content of 18 % at a temperature of 15 ℃ by 1.5 days (21 %)

Validation Study on Spectrophotometric Measurement of Ethanol from Beer and Non-Alcoholic Beer Samples Distilled by Micro Steam Distillation Method

The method validation technique for determining the ethanol percentage (v/v) in beer and non-alcoholic beer is presented in this study. The underlying idea is to use the micro water vapor method to distill the ethanol from beer and then use the spectrophotometric method, which uses the oxidation of sodium dichromate to measure the amount of ethanol. The Harmonized Guidelines for Single-Laboratory Validation of Methods of Analysis were used to validate the analytical method that we provided. The following aspects of the method were assessed: precision, recovery, linearity, measuring range, detection and quantification limitations, method detection limit, and measurement uncertainty. The following were the limits of detection (LOD) and quantification values (LOQ), and the method detection limit (MDL): ethanol, 0.04%, 0.05%, and 0.15. For both repeatability and within-laboratory reproducibility, the relative standard deviation values were less than 2.36 and 4.12%, respectively. The spiked samples had recovery rates ranging from 97% to 102%. These findings fulfilled the minimal performance standards set forth in AOAC Official Methods of Analysis Appendix F: Guidelines for Standard Method Performance Requirements. As a result, the process can be used for the regular analysis of ethanol in the beer and non-alcoholic beer under study.

Quality of beer from historical and current varieties of spring barley with addition of valerian and hops

Historic spring barley varieties can be a source of resistance to abiotic (drought) and biotic (diseases) environmental factors in breeding programs. They can be a source of the new technological characteristics of malt or sensory characteristics of beer. Beers made from Pilsner malt from two historical varieties – Chlumecky (1902) and Stupicky Starocesky (1926) and two contemporary varieties – Bojos and Sebastian (2005) were evaluated. These beers have beenflavoured with valerian, which in combination with hops has been shown to have anxiolytic and sedative effects. A comparison of elementary and sensory parameters of beers with addition of 0.5 g.L-1 and 1.5 g.L-1 of valerian to two different series of beers was carried out. The Chlumecky samples had the lowest content of alcohol by volume (6.17% and 5.12%) in both batch series of beer and the highest real extract in the first batch series (4.11%). The samples of beer from the Stupicky Starocesky variety had low real extract (3.57% and 3.60%) and high content of alcohol by volume in both batch series (6.34% and 5.96%). In terms of sensory analysis it means that beers brewed from the malt made from the older barley varieties – Chlumecky and Stupicky Starocesky with addition of 0.5 g.L-1 of valerian had the highest overall impression.