Types Of Beer Research Articles

Free and conjugated Alternaria and Fusarium mycotoxins during Pilsner malt production and double-mash brewing

Malting and brewing have previously been demonstrated to be risky procedures in terms of mycotoxins contamination. The goal of the study was to describe the fate of less investigated Fusarium and Alternaria mycotoxins, together with their conjugates, during these processes. The Pilsner malt producing process, together with double-mash brewing, were performed in a pilot-scale malting and brewery plants to simulate production of lager - the most popular type of central European beer. In addition, changes in temperature during barley germination were investigated to assess the influence of this critical step. QuEChERS-like extraction followed by UHPLC–HRMS/MS were utilized to quantify the mass balance of 13 mycotoxins and four of their conjugates. The results confirmed germination as the most determining malting step, followed by mashing of malt during brewing. Occurrence of type A trichothecenes, Alternaria mycotoxins and their conjugates in the final beer product indicates the need to take mitigation measures.

Creating Opportunities for the Development of Craft Beer Tourism in Serbia as a New Form of Sustainable Tourism

Beer may not be the oldest alcoholic beverage, but it is definitely among the most popular alcoholic beverages in Serbia today. The authors conducted a survey in 2019, during three major beer festivals, on a total sample of 542 festival visitors. The authors set the goal of the research: sensory preferences, habits, knowledge of the beer production process and a healthy lifestyle influence the choice of beer type, in respondents older than 18 years. Further, the goal was to investigate the extent to which craft tourism can be developed in Serbia, and to be an aid in sustainable tourism development. SPSS software, version 26.00, was used for data processing. Descriptive statistical analysis determined the average values for all items from the given research groups. The authors considered that, for determining the group of factors, which may have the strongest predictor power in predicting beer choice, the best results can be given by Binary Logistic Regression. The logarithm of chances, chances and probabilities has also been determined whether in some future period all festival visitors over the age of 18 will be chosen for craft beer instead of factory beer. The obtained results show that visitors mainly consume craft beer, and that sensory tendencies play a leading role in preserving and creating quality, as well as attracting regular consumers and visitors to craft tourism. The importance of the research is undoubtedly seen in resolving the existing doubts about the quality of beer and creating a craft tourist market in Serbia. In addition, the research can improve the measures around the creation of a recognizable identity of the Serbian beer festival, on the wider tourist market.

Comparative Study on Phenolic Content and Antioxidant Activity of Different Malt Types.

Malt is the main raw material for beer production, which determines not only its taste and aroma profile, but to a large extent its biological value, as well. The aim of the present research was to determine the antioxidant profile of different malt types as a basis for the development of new types of beer with increased antioxidant activity. In the present study the main brewing characteristics, the phenolic profile and the antioxidant potential of 20 malt types used in craft breweries in Bulgaria have been examined. The main brewing characteristics have been determined by the standardized methods of the European Brewing Convention. Malt phenolic content was determined by two methods, and antioxidant potential by five different methods. Based on a statistical factor analysis performed by the principal component analysis, it was confirmed that there was a relationship between malt color and phenolic compounds content. The principal component analysis confirmed that there was a link between the content of the Maillard reaction products and malt biological activity. Malts with the highest degree of heat treatment were characterized by the highest antioxidant activity, which was due to the content of Maillard reaction products with antioxidant capacity.

Craft beer vs industrial beer: chemical and sensory differences

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

МОЖЛИВОСТІ РОЗВИТКУ ПИВНОГО ТУРИЗМУ В УКРАЇНІ

The article describes the current state of development of beer tourism in Ukraine. In particular, the theoretical aspects of the development of beer tourism are studied: the ambiguity of approaches to the interpretation of the concept of beer tourism is pointed out; the subspecies of beer tourism are singled out and the main components of the beer tour are indicated in terms of their difference from other types of tours. The main variants of classifications of types of beer as the main product of beer tourism on the following signs are described: according to GOST 29018−91; GOST 3473-78, depending on the mass fraction of dry matter in the initial wort and the method of fermentation (the so-called international classification of beer). According to opinion polls, the key parameters of a typical portrait of the average beer consumer, and, consequently, a potential customer of a beer tour are given − gender, age, place of residence, consumer wealth, volume and location of consumption, preferences on type, price and packaging of beer. The economic indicators of the beer industry in Ukraine in the last decade are characterized: the causes and consequences of the beer crisis in Ukraine in 2013-2014, the activities and portfolios of beer brands of key players in the beer market of Ukraine − corporations SUN InBev Ukraine, Carlsberg Ukraine (Carlsberg Ukraine), Oasis CIS («First Private Brewery») and Obolon. The possibilities of craft brewing in Ukraine are analyzed, a brief description of the key craft breweries of Ukraine (VARVAR, PRAVDA Beer Theater, Collider, Tsypa Brewery, Bierwille, White Rabbit, Andrii’s Craft Brewery, K&F Brewery) is given. The information on top locations of beer tourism by regions and the main beer festivals and events of the country is systematized. Problems and perspective directions of development of domestic beer tourism are defined. It was found that the scale of beer tours in Ukraine is not well studied, however, with proper organizational work, beer tourism and, accordingly, beer tours in the country can significantly replenish the amount of tax revenues to local and state budgets, which will lead to effective policy and business revival. activity that will affect the national economy.

Unmodified cellulose filter paper, a sustainable and affordable sorbent for the isolation of biogenic amines from beer samples

While current trends in Green Analytical Chemistry aim at reducing or simplifying sample treatment, food usually comprises complex matrices where direct analysis is not possible in most cases. In this context, sample treatment plays a pivotal role. Biogenic amines are naturally formed in many foodstuffs due to the action of microorganisms, while their presence has been associated with adverse health effects. In this work, the extraction of seven biogenic amines (cadaverine, histamine, phenylethylamine, putrescine, spermidine, spermine, and tyramine) from beer samples has been simplified using laboratory filter paper as sorbent without any further modification. The analysis of the eluates by direct infusion mass spectrometry reduces the time of analysis, increasing the sample throughput. This simple but effective method enabled the determination of the analytes with limits of detection as low as 0.06 mg L−1 and relative standard deviations better than 11.9%. The suitability of the method has been assessed by analyzing eight different types of beers by the standard addition method.

Untargeted flavor profiling of lager beers by stir bar sorptive extraction –capillary gas chromatography – time-of-flight mass spectrometry: High analytical performance with a green touch

Beer is one of the most popular beverages in the world and its complex flavor is widely appreciated. Beer flavor profiling is important for brewers to optimize beer production and to guarantee odor quality and taste stability of the final products. This is especially the case for pale lager beers that represent the beer type with the largest worldwide production volume. In this study, the combination of stir bar sorptive extraction (SBSE) with capillary gas chromatography (GC) hyphenated to time-of-flight mass spectrometry (TOFMS) was used to perform a detailed aroma profiling of lager beer samples originating from Belgium, The Netherlands, and France. A generic SBSE method was applied resulting in a very broad extraction coverage of odor solutes, while the extraction process is miniaturized, unattended and solventless, meeting green analytical chemistry requirements. Using GC-TOFMS analysis operated in untargeted mode, MS deconvolution and statistical data analysis, with principal component and hierarchical clustering analysis, it was possible to clearly differentiate brands and origins of the beer samples and to identify marker compounds for flavor profiling of these closely related beer samples. An extended database of beer aroma compounds was created. The developed method can be applied in beer quality optimization and quality control in routine laboratories.

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.

Cervejas: relação entre estilos; compostos fenólicos e capacidade antioxidante

Na composição química da cerveja são encontrados compostos fenólicos que contribuem para suas características sensoriais e possuem capacidade antioxidante, auxiliando a manutenção da estabilidade oxidativa. A compilação de 35 estudos, publicados entre 2006 e 2020, teve o objetivo de levantar informações a respeito dos compostos fenólicos e da atividade antioxidante de cervejas e relacionar os resultados obtidos com os tipos de cervejas analisadas. Os resultados mostraram que, tanto o teor quanto o perfil de compostos fenólicos e a atividade antioxidante da cerveja, sofrem influência dos ingredientes utilizados e do processo de fabricação. As cervejas do tipo Ale, de coloração escura, com maior amargor e teor alcóolico, apresentaram valores mais elevados de compostos fenólicos e atividade antioxidante que outros tipos e estilos. As análises para as cervejas especiais mostraram que a adição de alimentos diversificados contribuiu para melhorar a composição em bioativos da bebida. Mais de 50 compostos fenólicos já foram identificados em cervejas, derivados dos ingredientes utilizados para a fabricação. Entre os compostos fenólicos mais frequentes estão os ácidos fenólicos, como os ácidos ferúlico e caféico e catequinas. Estudos observaram estreita correlação entre o teor de compostos fenólicos totais e a capacidade antioxidante. E a presença de alguns compostos específicos pode aumentar esta atividade. No entanto, durante o armazenamento da cerveja, pode ocorrer redução da atividade antioxidante devido a mudanças nas estruturas das moléculas com essa capacidade. Estes estudos contribuem para o aprimoramento e desenvolvimento de bebidas com maior teor de compostos fenólicos, auxiliando sua estabilidade oxidativa e vida útil.

Comparative investigation of volatile components and bioactive compounds in beers by multivariate analysis

AbstractThe volatile components of nine commercial beers were characterized by headspace‐solid‐phase microextraction (HS‐SPME) coupled with gas chromatography‐mass spectrometry (GC‐MS). Multivariate analysis was conducted to evaluate the similarities and differences between the volatile components and bioactive compounds present in the target beer samples. Thirty‐eight volatile compounds were identified, and their chemical categories were determined. Alcohols and esters were determined to be the predominant volatile components in samples. The differences and classifications of the beer samples were analysed through principal component analysis and cluster analysis. The analysis of the volatile compounds in beer samples revealed that the type and content of the volatiles can influence beer quality and taste. The combination of SPME‐GC‐MS and multivariate statistical analysis proves to be an effective approach for differentiating beer types and for allowing the quality control of beer.

Toxicological and Epigenetic Studies of Two Types of Ale Beer, Tyrosol and Iso-Alpha Humulone

Although many benefits drawn from beer consumption are claimed, the epidemiological records are contradictory with respect to cancer prevention. The purpose of this study was to investigate the possible health-related activities involving genome safety and the ageing processes of two types of lyophilised ale beers (blond and stout), as well as two of their bioactive compounds (tyrosol and iso-alpha humulone). A multipurpose trial set of in vivo toxicity, antitoxicity, mutagenicity, antimutagenicity, lifespan and healthspan assays using Drosophila melanogaster were used. In parallel, several in vitro assays were designed using the cancer cell line HL-60 in order to establish the possible chemopreventive activity of the selected substances, where epigenetic modulation of DNA methylation changes, clastogenic activity and tumour cell inhibition growth were evaluated. The safety of the four substances was confirmed: lyophilised blond ale beer (LBAB), lyophilised stout ale beer (LSAB), tyrosol and iso-alpha humulone were neither toxic nor genotoxic. Moreover, all substances, except tyrosol, revealed the ability to protect individual genomes against oxidative radicals and to exert antimutagenic activity against the genotoxin hydrogen peroxide. With respect to the degenerative process indicators of lifespan and healthspan, tyrosol was the only compound that did not exert any influence on the life extension of Drosophila; LBAB induced a significant lifespan extension in D. melanogaster; LSAB and its distinctive compound iso-alpha humulone induced a reduction in longevity. The in vitro assays showed the cytotoxic activity of LBAB, LSAB and tyrosol against HL-60 cells. Moreover, proapoptotic DNA fragmentation or DNA strand breakage was observed for both types of beers and iso-alpha humulone at different concentrations. Furthermore, the lyophilised ale beers and tyrosol exhibited an increasing genome-wide methylation status, while iso-alpha humulone exhibited a demethylation status in repetitive cancer cell sequences. Although the biological activities assigned to beer consumption cannot be linked to any specific molecule/element due to the complexity of the phenolic profile, as well as the multifactor brewing process, the results obtained let us propose lyophilised ale beers as safe potential nutraceutical beverages when consumed in moderate amounts. The prevention of toxicity and genetic oxidative damage, as well as the induction of tumor cell death and modulation of the methylation status, are the key activities of beer that were shown in the present research.

Analysis of 13 Alternaria mycotoxins including modified forms in beer

A multi-mycotoxin LC-MS/MS method was developed to quantify 13 free and modified Alternaria toxins in different beer types by applying a combination of stable-isotope dilution assays (SIDAs) and matrix-matched calibration. With limits of detection (LODs) between 0.03 µg/L (alternariol monomethyl ether, AME) and 5.48 µg/L (altenuene, ALT), limits of quantitation (LOQs) between 0.09 µg/L (AME) and 16.24 µg/L (ALT), and recoveries between 72 and 113%, we obtained a sensitive and reliable method, which also covers the emerging toxins alternariol-3-glucoside (AOH-3-G), alternariol-9-glucoside (AOH-9-G), alternariol monomethyl ether-3-glucoside (AME-3-G) and alternariol-3-sulfate (AOH-3-S) and alternariol monomethylether-3-sulfate (AME-3-S). Furthermore, 50 different beer samples were analyzed, showing no contamination with Alternaria toxins apart from tenuazonic acid (TeA) in concentrations between 0.69 µg/L and 16.5 µg/L. According to this study, the exposure towards TeA through beer consumption can be considered as relatively low, as the threshold of toxicological concern (TTC) value of 1500 ng/kg body weight per day might not be reached when consuming reasonable amounts of beer.

Evaluation of indigenous non-Saccharomyces cider yeasts for use in brewing

The non-Saccharomyces yeasts represent a great richness for the production of new and different types of beers. In this study, the role of eight yeast strains (Saccharomycodes ludwigii, Metchnikowia pulcherrima, Hanseniaspora uvarum, Hanseniaspora osmophila and Brettanomyces bruxellensis) isolated from Asturian cider and belonging to five unconventional species was evaluated. None of the strains could ferment the main wort sugars (maltose and maltotriose). Beers produced by S. ludwigii strains showed the highest ethanol content (21.6 g/L) and interestingly high levels of fusel alcohols, fatty esters and isoamyl acetate. Strains of B. bruxellensis were the only ones that produced ethyl phenols and they also generated the highest concentration of fatty acids and their ethyl esters. Sucrose was not utilised by Metschnikowia and Hanseniaspora strains, resulting in low ethanol formation (4.7 g/L), although these yeasts differed in terms of their synthesis of volatile compounds. Larger amounts of fatty acid esters were detected in beers fermented by H. osmophyla 10, while H. uvarum 62 produced more 2-phenylethyl acetate and ethyl acetate. M. pulcherrima 301 stands out for its low fermentative capacity and production of volatile compounds. These results show the interest of non-Saccharomyces strains in the production of beers with low alcohol content and their potential use in developing new beer styles in sequential or mixed inoculations with S. cerevisiae strains.

Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation.

The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition. In this study, BSG and BSH, obtained from the production process of two different types of ale beer (Imperial red and Belgian strong beer) were characterized in terms of valuable components, including proteins, carbohydrates, fat, dietary fiber, β-glucans, arabinoxylans, polyphenols, and phenolic acids, and antioxidant activity (Ferric Reducing Antioxidant Power Assay (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)). Significant concentrations of total polyphenols were observed in both BSH and BSG samples (average of about 10 mg GAE/g of dry mass); however, about 1.5-fold higher levels were detected in by-products of Belgian strong ale beer compared with Imperial red. Free and bound phenolic acids were quantified using a validated chromatographic method. A much higher level of total phenolic acids (TPA) (about 16-fold higher) was found in BSG samples compared with BSHs. Finally, their antioxidant potential was verified. By-products of Belgian strong ale beer, both BSG and BSH, showed significantly higher antioxidative capacity (about 1.5-fold lower inhibitory concentration (IC50) values) compared with spent grains and hop from the brewing of Imperial red ale. In summary, BSG and BSH may be considered rich sources of protein, carbohydrates, fiber, and antioxidant compounds (polyphenols), and have the potential to be upcycled by transformation into value-added products.

Umami potential of fermented beverages: Sake, wine, champagne, and beer

The free amino acid (FAA) contents of a special selection of fermented beverages have been measured by ultra-high performance liquid chromatography (UHPLC). The selection, which includes 8 sakes, 9 white, rosé, and sparkling wines, 9 genuine champagnes, as well as 5 types of beer, was made to uncover the umami potential of different types of fermented beverages, in particular whether long yeast contact and ageing may influence the contents of free glutamate that is known to elicit umami sensation. The data show that in particular sakes as well as some beers, wines and champagnes with long yeast contact contain appreciable amounts of free glutamate. The results are discussed in the context of food pairing where umami synergy can be achieved by combining fermented beverages with long yeast contact with food rich in free nucleotides.

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

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

Sensorial character of beer dry hopped with new Czech genotypes of hops with a specific flavor

In the Czech Republic breeding of new hop varieties is traditionally performed. Its properties correspond with the requirements and interests of end users, in particular hop growers, brewers and especially beer consumers, who with an increasing favor taste new types of beer. The study presents 8 new promising aromatic genotypes, whose major part (Uran, Juno, Ceres, Jupiter, Eris and Most) is already in the registration process of ÚKZÚZ of the Czech Republic (Central Institute for Supervising and Testing in Agriculture CISTA). The tested genotypes were described using brewing tests. Regarding the character of the tested hop varieties, there was chosen a uniform and simple infusion recipe with a top fermentation and dry hopping. The final beer samples were evaluated using chemical and sensorial analyses focusing on a hop aroma. All beer samples were rated as very good, the overall impression of the samples on the scale of 1 to 9 ranged from 2.9 to 3.1. The hop aroma and also bitterness character of the final beer samples were evaluated of high quality. Depending on the hop profile of the beer samples, there were suggested beer styles where the given varieties can be successfully used. These results indicate a high potential of these varieties for the use in brewing practice. Finally, the probability of perceiving a particular hop aroma in beer given by perceiving the aroma in hops was determined by Bayes’ theorem. It was found that probability particularly for spicy, resinous, herbal, citrusy, floral, fruity and grassy aroma was 100, 100, 100, 40, 38, 43, and 100%, respectively.

Determination of the Fermentation Parameters of an Artisanal Beer Based on Wax and Honey in the North of Côte d'Ivoire

The aim of this study is to evaluate some microbiological and physicochemical parameters during the production of artisanal beer based on honey and beeswax. Samples were collected at various critical points during the production process. The load of mesophilic aerobic germs and yeasts remains high during production. A total absence of lactic acid bacteria is observed in both types of beer during production. Moreover, Gram staining made it possible to isolate for wax beer, 26% of the Gram negative bacteria of which only one (1) is rod-shaped (5%) and (4) strains are hulls (21%) and 74% of the Gram positive bacteria of which three (3) strains are rods (16%) and eleven (11) strains are hulls (58%). For honey beer, 45% of the Gram-negative bacteria were isolated, of which seven (7) strains are hulls (32%) and three (3) strains are rods (13%), and 55% Gram-positive bacteria, of which seven (7) strains are hulls (32%) and five (5) strains are rods (23%). Wax and honey beers contain a high level of reducing sugars at the beginning of exploitation. During the heat treatment, the reducing sugars reduce the microorganisms disappear after 9 min and 11 min heat treatment respectively for wax and honey beer.

Use of probiotic strains to produce beers by axenic or semi-separated co-culture system

This study evaluated the production of beers to serve as matrices for probiotic delivery and designed suitable fermentation systems. Two types of beers (wheat and sour) were produced by fermentation in an axenic (Saccharomyces cerevisiae var boulardii 17) or semi-separated co-culture system (Lacticaseibacillus paracasei DTA-81 and Saccharomyces cerevisiae S-04). Firstly, trial was carried out to investigate microbial interactions between L. paracasei DTA-81 and Saccharomyces (n = 4) and to determine the best cultivation system to produce sour beer. S. boulardii17 potential to ferment the beer wort was similar to those observed for other brewer yeasts, enabling potentially probiotic wheat beer production. L. paracaseiDTA-81 was able to ferment the beer wort to produce potentially probiotic sour beer. However, the cultivation system should be carefully designed to protect the lacticaseibacilli from stressful metabolites produced during yeast fermentation, especially alcohol. Thus, data obtained herein showed that the co-culture system should be avoided for potentially probiotic sour beer production, in order to prevent competitive interaction between lacticaseibacilli and yeast. Otherwise, the semi-separated co-culture system resulted in a symbiotic commensal interaction, without interfering on L. paracasei DTA-81 growth and survivability. Therefore, wheat and sour beers can be highlighted as useful matrices to deliver probiotic strains.