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Journal articles on the topic 'Beer flavour'

Author: Grafiati

Published: 4 June 2021

Last updated: 17 February 2022

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1

Calvo-Porral, Cristina, Sergio Rivaroli, and Javier Orosa-Gonzalez. "How consumer involvement influences beer flavour preferences." International Journal of Wine Business Research 32, no. 4 (April 13, 2020): 537–54. http://dx.doi.org/10.1108/ijwbr-10-2019-0054.

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Purpose Much of the innovation in the beer sector has focussed on flavour, resulting in a proliferation of flavoured beers. In this paper, the understanding of consumers’ flavour preferences is a relevant question for the beer industry; however, little is known whether consumer involvement influences beer flavour preferences, and the purpose of the present study is directed to shed light on this area yet under-investigated. Design/methodology/approach The research was conducted in Spain, where a total amount of 565 beer consumers were classified based on their level of involvement with beer. Data were analysed by analysis of variance, Tukey test, principal component analysis and multidimensional scaling (MDS) to examine consumers’ preferences for different beer flavours using a consumer hedonic approach based on like and dislike evaluation. Findings The findings support the existence of a homogeneous pattern in beer-flavour preferences, regardless of consumer involvement, showing a greater liking for conventional flavours. Further, highly involved consumers show a higher preference for unconventional or flamboyant beer flavours, than low or medium involved consumers. Originality/value Derived from the findings it can be stated that consumers do not accept all kinds of flavours and that their level of product involvement affects their flavour preferences.

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2

Sharpe, F. Richard. "ASSESSMENT AND CONTROL OF BEER FLAVOUR." Journal of the Institute of Brewing 94, no. 5 (September 10, 1988): 301–5. http://dx.doi.org/10.1002/j.2050-0416.1988.tb04586.x.

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3

Gee, Douglas A., and W. Fred Ramirez. "A FLAVOUR MODEL FOR BEER FERMENTATION." Journal of the Institute of Brewing 100, no. 5 (September 10, 1994): 321–29. http://dx.doi.org/10.1002/j.2050-0416.1994.tb00830.x.

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4

Brown, A. K., and J. R. M. Hammond. "Flavour Control in Small-Scale Beer Fermentations." Food and Bioproducts Processing 81, no. 1 (March 2003): 40–49. http://dx.doi.org/10.1205/096030803765208652.

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5

Andrés-Iglesias, Cristina, Olimpio Montero, Daniel Sancho, and Carlos A. Blanco. "New trends in beer flavour compound analysis." Journal of the Science of Food and Agriculture 95, no. 8 (October 8, 2014): 1571–76. http://dx.doi.org/10.1002/jsfa.6905.

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6

Mirabito, Adrian, Markus Oliphant, George Van Doorn, Shaun Watson, and Charles Spence. "Glass shape influences the flavour of beer." Food Quality and Preference 62 (December 2017): 257–61. http://dx.doi.org/10.1016/j.foodqual.2017.05.009.

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7

Van Holle, Ann, Hilde Muylle, Geert Haesaert, Dirk Naudts, Denis De Keukeleire, Isabel Roldán‐Ruiz, and Anita Van Landschoot. "Relevance of hop terroir for beer flavour." Journal of the Institute of Brewing 127, no. 3 (January 2021): 238–47. http://dx.doi.org/10.1002/jib.648.

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8

Nuyen Ti Tu, Hong, H. Valentová, J. Velíšek, J. Čepička, J. Pokorný, and F. Pudil. "Evaluation of beer quality by sensory analysis." Czech Journal of Food Sciences 18, No. 4 (January 1, 2000): 137–42. http://dx.doi.org/10.17221/8332-cjfs.

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The flavour of pasteurised and stored beer was evaluated by a panel of 12 assessors. The sensory analysis consisted of combined hedonic evaluation and sensory profiling using unstructured graphical scales and 31 descriptors. The obtained results were evaluated by multivariate statistical methods (principal components analysis and linear discrimination analysis) which allow visualisation of relations between individual descriptors and samples and enable classification of samples to groups according to pasteurisation intensity and storage time.

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9

De Francesco, Giovanni, Elisabetta Bravi, Emmanuel Sanarica, Ombretta Marconi, Federica Cappelletti, and Giuseppe Perretti. "Effect of Addition of Different Phenolic-Rich Extracts on Beer Flavour Stability." Foods 9, no. 11 (November 10, 2020): 1638. http://dx.doi.org/10.3390/foods9111638.

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Flavour stability is a key factor in the beer production process. The stabilizing effect of six commercial phenolic-rich extracts was studied. The extracts were added to beer before bottling. Quality parameters (colour, turbidity, foam and dissolved oxygen content), antioxidant activity by 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), total polyphenols content, and sensorial analysis by a trained panel were performed over the course of storage. The beers were analyzed every 3 months for a total period of 6 months. Results indicated that all studied phenolic-rich extracts positively affected the beer flavour stability. In particular, the condensed tannins showed a significant protective effect. The condensed green tea tannins resulted as the most promising source of natural antioxidant able to prolong beer shelf-life and bring interesting organoleptic characteristics to beer. Also, grape seed tannins appeared suitable to boost flavour stability and improve organoleptic properties of beer.

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10

Lehnert, R., P. Novák, F. Macieira, M. Kuřec, J. a. Teixeira, and T. Branyik. "Optimisation of lab-scale continuous alcohol-free beer production." Czech Journal of Food Sciences 27, No. 4 (September 9, 2009): 267–75. http://dx.doi.org/10.17221/128/2009-cjfs.

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In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, yeast extract, and selected aldehydes. The fermentation experiments were carried out in a continuously operating gas-lift reactor with brewing yeast immobilised on spent grains (brewing by-product). During the continuous experiment, parameters such as oxygen supply, residence time (Rt), and temperature (T) were varied to find the optimal conditions for the alcohol-free beer production. The formation of ethanol, higher alcohols (HA), esters (ES), as well as the reduction of aldehydes and consumption of glucose were observed. The results suggest that the process parameters represent a powerful tool in controlling the degree of fermentation and flavour formation brought about by immobilised biocatalyst. Subsequently, the optimised process parameters were used to produce real alcohol-free beer during continuous fermentation. The final product was compared with batch fermented alcohol-free beers using the methods of instrumental and sensorial analysis.

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11

Chen, E. C. H., and G. Hu. "Quantitative Determination of Volatile Flavour Compounds in Beer." Canadian Institute of Food Science and Technology Journal 20, no. 5 (December 1987): 324. http://dx.doi.org/10.1016/s0315-5463(87)71320-0.

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12

Cao, Lei, Guangqi Zhou, Ping Guo, and Yuchen Li. "Influence of Pasteurising Intensity on Beer Flavour Stability." Journal of the Institute of Brewing 117, no. 4 (2011): 587–92. http://dx.doi.org/10.1002/j.2050-0416.2011.tb00508.x.

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13

Jackler, Robert K., Callie K. VanWinkle, Isabela M. Bumanlag, and Divya Ramamurthi. "Alcohol-flavoured tobacco products." Tobacco Control 27, no. 3 (June 7, 2017): 294–300. http://dx.doi.org/10.1136/tobaccocontrol-2016-053609.

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BackgroundIn 2009, the Food and Drug Administration (FDA) banned characterising flavours in cigarettes (except for menthol) due to their appeal to teen starter smokers. In August 2016, the agency deemed all tobacco products to be under its authority and a more comprehensive flavour ban is under consideration.ObjectivesTo determine the scope and scale of alcohol-flavoured tobacco products among cigars & cigarillos, hookahs and electronic cigarettes (e-cigarettes).MethodsAlcohol-flavoured tobacco products were identified by online search of tobacco purveyors’ product lines and via Google search cross-referencing the various tobacco product types versus a list of alcoholic beverage flavours (eg, wine, beer, appletini, margarita).Results48 types of alcohol-flavoured tobacco products marketed by 409 tobacco brands were identified. Alcohol flavours included mixed drinks (n=25), spirits (11), liqueurs (7) and wine/beer (5). Sweet and fruity tropical mixed drink flavours were marketed by the most brands: piña colada (96), mojito (66) and margarita (50). Wine flavours were common with 104 brands. Among the tobacco product categories, brands offering alcohol-flavoured e-cigarettes (280) were most numerous, but alcohol-flavoured products were also marketed by cigars & cigarillos (88) and hookah brands (41). Brands by major tobacco companies (eg, Philip Morris, Imperial Tobacco) were well represented among alcohol-flavoured cigars & cigarillos with five companies offering a total of 17 brands.ConclusionsThe widespread availability of alcohol-flavoured tobacco products illustrates the need to regulate characterising flavours on all tobacco products.

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14

Sterckx, Femke L., Jonas Missiaen, Daan Saison, and Freddy R. Delvaux. "Contribution of monophenols to beer flavour based on flavour thresholds, interactions and recombination experiments." Food Chemistry 126, no. 4 (June 2011): 1679–85. http://dx.doi.org/10.1016/j.foodchem.2010.12.055.

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15

Van Doorn, George, Rose Ferguson, Shaun Watson, Justin Timora, Dylan Berends, and Chris Moore. "A Preliminary Investigation of the Effect of Ethical Labeling and Moral Self-Image on the Expected and Perceived Flavor and Aroma of Beer." Beverages 7, no. 2 (June 18, 2021): 42. http://dx.doi.org/10.3390/beverages7020042.

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Ethical labelling has been shown to influence taste/flavour perception. Across two experiments, the present study examined how ethical labelling and moral self-image influenced both the expected (Experiment One) and perceived (Experiment Two) taste/flavour characteristics of beer. In Experiment One, 170 participants read either a ‘moral’ or ‘control’ label describing a brewery, after which they were presented with an image of a beer. Participants then completed a Beer Taste Perception Questionnaire and the Moral Self-Image Scale. In Experiment Two, 59 participants were exposed to either the moral or control label before tasting a beer and completing the same questionnaires from Experiment One. The results of Experiment One indicated that label type moderated the relationship between moral self-image and the intensity ratings of the beer. Specifically, in the presence of a control label, the expected intensity of the beer’s flavour increased as moral self-image increased. Experiment Two found no evidence that the moral label influenced the perceived taste of the beer. However, the results showed that as moral self-image became more positive the perceived refreshingness of the beer increased. This study provides novel evidence of the potential relationship between an individual’s moral self-image and the expected and perceived taste/flavour characteristics of beer.

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16

Peppard, T. L. "THE APPLICATION OF MASS SPECTROMETRY IN BEER FLAVOUR STUDIES." Journal of the Institute of Brewing 91, no. 1 (January 2, 1985): 16–24. http://dx.doi.org/10.1002/j.2050-0416.1985.tb04299.x.

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17

Kaneda, Hirotaka, Masachika Takashio, Teruo Tamaki, and Tosko Osawa. "INFLUENCE OF pH ON FLAVOUR STALING DURING BEER STORAGE." Journal of the Institute of Brewing 103, no. 1 (January 2, 1997): 21–23. http://dx.doi.org/10.1002/j.2050-0416.1997.tb00932.x.

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18

Brányik, Tomáš, António A. Vicente, Pavel Dostálek, and José A. Teixeira. "A Review of Flavour Formation in Continuous Beer Fermentations*." Journal of the Institute of Brewing 114, no. 1 (2008): 3–13. http://dx.doi.org/10.1002/j.2050-0416.2008.tb00299.x.

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19

Zhang, Dongliang, Yuanyuan He, Chengye Ma, and Hongjun Li. "Improvement of beer flavour with extruded rice as adjunct." Journal of the Institute of Brewing 123, no. 2 (April 2017): 259–67. http://dx.doi.org/10.1002/jib.423.

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20

Pickering, Gary J., Jon-Alexander Bartolini, and Martha R. Bajec. "Perception of Beer Flavour Associates with Thermal Taster Status." Journal of the Institute of Brewing 116, no. 3 (2010): 239–44. http://dx.doi.org/10.1002/j.2050-0416.2010.tb00426.x.

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21

Saison, Daan, David P. De Schutter, Bregt Uyttenhove, Filip Delvaux, and Freddy R. Delvaux. "Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds." Food Chemistry 114, no. 4 (June 2009): 1206–15. http://dx.doi.org/10.1016/j.foodchem.2008.10.078.

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22

PerpÃ¨te, P. "Influence of beer ethanol content on the wort flavour perception." Food Chemistry 71, no. 3 (November 15, 2000): 379–85. http://dx.doi.org/10.1016/s0308-8146(00)00179-5.

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23

BASAŘOVÁ, G., M. BLÁHA, and P. VESELÝ. "The effect of yeast strain on flavour stability of beer." Kvasny Prumysl 49, no. 1 (January 1, 2003): 3–10. http://dx.doi.org/10.18832/kp2003001.

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24

Zufall, C., and Th Tyrell. "The Influence of Heavy Metal Ions on Beer Flavour Stability." Journal of the Institute of Brewing 114, no. 2 (2008): 134–42. http://dx.doi.org/10.1002/j.2050-0416.2008.tb00318.x.

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25

Olaniran, Ademola O., Lettisha Hiralal, Mduduzi P. Mokoena, and Balakrishna Pillay. "Flavour-active volatile compounds in beer: production, regulation and control." Journal of the Institute of Brewing 123, no. 1 (January 2017): 13–23. http://dx.doi.org/10.1002/jib.389.

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26

Aron, Patricia M., and Thomas H. Shellhammer. "A Discussion of Polyphenols in Beer Physical and Flavour Stability." Journal of the Institute of Brewing 116, no. 4 (2010): 369–80. http://dx.doi.org/10.1002/j.2050-0416.2010.tb00788.x.

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27

Cong, Le Viet. "STUDY ON SOLUTIONS FOR STABILIZING FRUITY FLAVOUR MIXED BEER DURING FILTRATION AND PACKAGING." Vietnam Journal of Science and Technology 55, no. 5A (March 24, 2018): 234. http://dx.doi.org/10.15625/2525-2518/55/5a/12200.

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Nowadays, fruity flavours mixed beers are very popular and widely accepted in the world. However, there aren’t brewers producing this brand of beer in Vietnam; hence it is mostly imported products. New beer types can be produced based on lager beer, then mixed with natural flavours, sugar and citric acid. Mixed beer have low alcohol content ranged from 2.5 to 3.0 % v/v. Due to the blending process of lager beer with other ingredients mixed beer may have different stability from the base lager beer. The aim of this study is to improve beer stability up to six months shelf-life. Experiments were conducted on 500 liters pilot scale. The base lager beer was filtered using Silicagel at dosing rate from 10 to 50 g/hl, polyvinyl polypyrrolidone (PVPP) at dosing rate from 10 to 30 g/hl, and sodium metabisulfite at dosing rate from1 to 5 g/hl were used during beer filtration and blending. Mixed beer was bottled at volume of 450 ml, and then was pasteurized with pasteurization units (PU) from 8 to 18. Final beer was assessed with physicochemical, sensorial and microbiological properties. The results showed that, to achieve six months of beer stability, PVPP dose at 20 g/hl, sodium metabisulfite at 3 g/hl and 16-18 pasteurization units was required.

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28

Loredana, Liguori, De Francesco Giovanni, Albanese Donatella, Mincione Antonio, Perretti Giuseppe, Di Matteo Marisa, and Russo Paola. "Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer." Journal of Food Quality 2018 (2018): 1–11. http://dx.doi.org/10.1155/2018/8780725.

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The production of low alcohol beer (LAB) with a full and well-balanced flavour is still now a complex challenge because of the different flavour profile they have compared to regular beers. In this study, a brown ale beer was used to obtain a low alcohol beer by osmotic distillation in a small pilot plant. Beer-diluted carbonated solutions were used as strippers and were taken under flux of CO2 in order to contrast loss of volatiles from beer during the process. A forced carbonation was applied on LAB to avoid the foam collapse. Furthermore, hop extract and pectin solution were added to LAB to improve the overall taste and body. Results highlighted an improvement into retention of volatiles probably due to the use of carbonated solutions such as strippers. The forced carbonation and the addition of pectins ensured both a higher concentration of dissolved CO2 and a higher stability of foam in LAB. The antioxidant activity of beer remained unchanged. The sensory analysis highlighted differences among low alcohol beer and original one. The addition of hop extract and pectin solution to LAB better maintained hop and fruity-citrus notes during tasting, compared with the original beer.

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29

Gernat, D. C., E. Brouwer, and M. Ottens. "Aldehydes as Wort Off-Flavours in Alcohol-Free Beers—Origin and Control." Food and Bioprocess Technology 13, no. 2 (December 3, 2019): 195–216. http://dx.doi.org/10.1007/s11947-019-02374-z.

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AbstractAlthough present in concentrations in microgrammes per litre level, aldehydes, in particular those derived from Strecker degradation, are known to majorly contribute to the undesired wort flavour of alcohol-free beers. In order to improve currently available products, one needs to understand the underlying cause for the over-prevalence and identify leverage points and methods to selectively reduce the aldehydes in alcohol-free beers. This work gives a short overview on relevant flavour-active wort flavours identified in alcohol-free beer and on their involved chemical formation pathways. Consequently, aldehyde removal technologies in general and in brewing industry are presented. Adsorptive removal of off-flavours by aldehyde-scavenging groups is already widely exploited in the packaging industry and may achieve reduction of these components to near depletion, depending on the process conditions. Its principles are adaptable to recovering off-flavours before filling. Also, supercritical CO2 extraction has been successfully applied to separate flavours from food matrices. In brewing, the focus has been set to biologic conversion by restricted fermentation steps, but the reduction of key components of more than 70% is not achieved. Newer developments focus on thermal separation techniques that not only include non-specific physical dealcoholisation but also more selective technologies such as pervaporation, where aldehydes are reduced to near depletion. However, for most unit operations, selectivity and capacity are not yet investigated. Future research should explore the shortcomings of current techniques and overcome bottlenecks either by developing more specific methods for aldehyde removal and/or a clever combination of unit operations to optimise the separation and process integration.

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Gordon, Russell, Aoife Power, James Chapman, Shaneel Chandra, and Daniel Cozzolino. "A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality." Fermentation 4, no. 4 (October 24, 2018): 89. http://dx.doi.org/10.3390/fermentation4040089.

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The presence of lipids in wort and beer are important due to their influence on yeast metabolism and beer quality. Barley lipids have long been considered to have adverse effects on beer quality where some long-chain fatty acids are associated with high flavour potential. In addition, beer foam stability can be influenced by the concentration of lipids as well as other factors such as hop acids (e.g., iso-α-acids), proteins, polysaccharides and the presence of metal ions (e.g., nickel). Lipids can also influence yeast protease activity as well as the production of ethanol. This review provides an overview of the effect of climate change on the chemical composition of barley in relation to lipids and the influence of lipids in the process of this raw material in order to produce beer.

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31

Penkina, Nataliya, and Larisa Tatar. "Research of flavour characteristics of beer with addition of pine extract." Technology audit and production reserves 2, no. 3(40) (December 28, 2017): 54–60. http://dx.doi.org/10.15587/2312-8372.2018.128895.

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32

PSOTA, V., J. ŠUSTA, and K. KOSAŘ. "Homogeneity and Modifica-tion of Malt II. Grain Germination, Beer Flavour." Kvasny Prumysl 44, no. 5 (May 1, 1998): 126–29. http://dx.doi.org/10.18832/kp1998010.

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33

Verbelen, P. J., T. M. L. Dekoninck, S. M. G. Saerens, S. E. Van Mulders, J. M. Thevelein, and F. R. Delvaux. "Impact of pitching rate on yeast fermentation performance and beer flavour." Applied Microbiology and Biotechnology 82, no. 1 (February 2009): 155–67. http://dx.doi.org/10.1007/s00253-008-1779-5.

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34

Gernat, D. C., E. R. Brouwer, R. C. Faber-Zirkzee, and M. Ottens. "Flavour-improved alcohol-free beer – Quality traits, ageing and sensory perception." Food and Bioproducts Processing 123 (September 2020): 450–58. http://dx.doi.org/10.1016/j.fbp.2020.07.014.

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35

Yorke, Joanna, David Cook, and Rebecca Ford. "Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality." Beverages 7, no. 1 (January 15, 2021): 4. http://dx.doi.org/10.3390/beverages7010004.

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Brewing with unmalted cereal adjuncts can reduce the requirement for malting, thereby lowering costs and improving the overall sustainability of the brewing chain. However, substantial adjunct usage has technological challenges and the sensory characteristics of beers produced using high adjunct rates are still not fully understood. This study examined the impacts of brewing with unmalted barley, wheat, rice and maize at relatively high concentrations (0, 30% and 60% of grist) on the sensorial and analytical profiles of lager beer. Adjunct based beers and a 100% malt control were brewed at 25 L scale. A trained sensory panel (n = 8) developed a lexicon and determined the sensorial profile of beers. At 30% adjunct incorporation there was insignificant variation in the expected beer flavour profile. At 60% adjunct incorporation, there were some significant sensory differences between beers which were specific to particular adjunct materials. Furthermore, 60% adjunct inclusion (with correspondingly low wort FAN) impacted the fermentation volatile profile of the final beers which corresponded with findings observed in the sensory analysis. Developing an understanding of adjunct-induced flavour differences and determining strategies to minimise these differences will facilitate the implementation of cost-efficient and sustainable grist solutions.

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36

YOSHIDA, Juko. "Flavour Stability of Beer and Wort Preparation under Reduced Conditions Part I." JOURNAL OF THE BREWING SOCIETY OF JAPAN 87, no. 3 (1992): 194–200. http://dx.doi.org/10.6013/jbrewsocjapan1988.87.194.

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YOSHIDA, Juko. "Flavour Stability of Beer and Wort Preparation under Reduced Conditions Part II." JOURNAL OF THE BREWING SOCIETY OF JAPAN 87, no. 5 (1992): 341–46. http://dx.doi.org/10.6013/jbrewsocjapan1988.87.341.

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YOSHIDA, Juko. "Flavour Stability of Beer and Wort Preparation under Reduced Conditions Part III." JOURNAL OF THE BREWING SOCIETY OF JAPAN 87, no. 6 (1992): 419–23. http://dx.doi.org/10.6013/jbrewsocjapan1988.87.419.

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Irwin, A. J., and D. J. Thompson. "A RAPID METHOD FOR THE EXTRACTION AND ANAYLSIS OF BEER FLAVOUR COMPONENTS." Journal of the Institute of Brewing 93, no. 2 (March 4, 1987): 113–15. http://dx.doi.org/10.1002/j.2050-0416.1987.tb04486.x.

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40

Jaskula-Goiris, B., B. De Causmaecker, G. De Rouck, G. Aerts, A. Paternoster, J. Braet, and L. De Cooman. "Influence of transport and storage conditions on beer quality and flavour stability." Journal of the Institute of Brewing 125, no. 1 (October 22, 2018): 60–68. http://dx.doi.org/10.1002/jib.535.

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41

Olsen, Arne, Bo Werner Christensen, and Jørgen Øgaard Madsen. "Onion-like off-flavour in beer: Isolation and identification of the culprits." Carlsberg Research Communications 53, no. 1 (January 1988): 1–9. http://dx.doi.org/10.1007/bf02908410.

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Yang, Fan, Bo Luan, Zhen Sun, Chao Yang, Zhimin Yu, and Xianzhen Li. "Application of chitooligosaccharides as antioxidants in beer to improve the flavour stability by protecting against beer staling during storage." Biotechnology Letters 39, no. 2 (November 3, 2016): 305–10. http://dx.doi.org/10.1007/s10529-016-2248-3.

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43

He, Yuanyuan, Yanfei Cao, Shanfeng Chen, Chengye Ma, Dongliang Zhang, and Hongjun Li. "Analysis of flavour compounds in beer with extruded corn starch as an adjunct." Journal of the Institute of Brewing 124, no. 1 (January 2018): 9–15. http://dx.doi.org/10.1002/jib.474.

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Paternoster, A., B. Jaskula-Goiris, J. Buyse, T. Perkisas, J. Springael, J. Braet, G. De Rouck, and L. De Cooman. "The relationship between flavour instability, preference and drinkability of fresh and aged beer." Journal of the Institute of Brewing 126, no. 1 (November 14, 2019): 59–66. http://dx.doi.org/10.1002/jib.582.

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45

Sforzi, Jacopo, and Laura A. Colombo. "New Opportunities for Work Integration in Rural Areas: The ‘Social Flavour’ of Craft Beer in Italy." Sustainability 12, no. 16 (August 7, 2020): 6351. http://dx.doi.org/10.3390/su12166351.

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The last decade has seen a flourishing of social agriculture cooperatives and the exponential growth of the craft beer sector in Italy. Social microbreweries (social cooperatives that operate in the craft beer sector) have started emerging but have not yet been a focus of research. This paper explores the relationship between social agriculture and microbreweries in Italy, bridging the gap between social agricultural cooperation and craft beer production. It deploys a qualitative multiple case study methodology, based on the in-depth analysis of three case studies: Vecchia Orsa, one of the oldest social microbreweries in Italy; Pintalpina, which operates in a unique alpine setting; Articioc, established by a group of friends with a love of craft beer. This research suggests that the craft beer sector provides important opportunities for social innovation in social cooperatives, with a particular focus on the work integration of vulnerable people. In addition, this paper highlights different pathways for scaling social microbreweries, including focusing on organisational growth (growing the size of the business), scaling out (impacting greater numbers) and scaling deep (impacting cultural roots). Different scaling approaches are united by a common scaling strategy: network and partnership building. This emerges as an essential action to increase the impact of social microbreweries.

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Pluháčková, Helena, Tomáš Gregor, Rastislav Boško, Sylvie Běláková, Zdeněk Svoboda, and Karolína Benešová. "Fortification of Beer with Extracts of the Selected Czech Medicinal Herbs and Plants." KVASNY PRUMYSL 66, no. 4 (August 13, 2020): 314–19. http://dx.doi.org/10.18832/kp2019.66.314.

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This study investigated the possibilities of fortification of beer with various herbal extracts. The aim was to fortify beer with natural substances that have favourable effects on consumers´ health. The tested beers were enriched with ethanol extracts of medicinal herbs (ribwort plantain, small leaved linden, purple coneflower, chamomile, sage) so that the sensory characters of the supplemented herbal extract created only an accompanying perception and the malt and hop flavour of beer was preserved. In the enriched beers, the contents of the selected phenolic substances and important essential oils were determined and sensory evaluation was performed. The content of phenolic substances increased the most in beer with linden (42.46 mg/l) and plantain (37.5 mg/l) extracts, approximately four times compared to the original beer (8.11 mg/l). Beer with sage and chamomile extract achieved the best sensory assessment, with components of essential oils added in units of ng/l of beer.

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Byeon, Yang Soo, Seung-Taik Lim, Hyun-Jin Kim, Han Sub Kwak, and Sang Sook Kim. "Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing." Journal of Food Quality 2021 (May 26, 2021): 1–12. http://dx.doi.org/10.1155/2021/2146620.

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The characteristics of wheat malt, wort, and beer from two Korean wheat varieties (Keumkang and Anzunbaengi; KM and AM, respectively) were compared to those of two commercial wheat malt controls from the USA and Germany (UM and GM), to examine the feasibility of Korean wheat for brewing. The quality parameters of four wheat malts, chemical properties of wort using them, volatile compounds, sensory attributes, and consumer acceptability of four final beers (KB, AB, UB, and GB) were analysed. Additionally, the relationship of each parameter was determined through multiple factor analysis. Korean wheat malts were different from control malts in free amino nitrogen (FAN), soluble and total nitrogen, and Kolbach index. The extract (81.8–83.2%) and diastatic power (407–477 WK°) of all samples were in the brewing field’s recommended range. The FAN and yeast cell population of the wort samples were similar during fermentation except on the initial day, which showed a high FAN and yeast cell population for KM wort. Eleven volatile compounds with variable importance in projection scores above 1.0 were responsible for discrimination of the beer samples by partial least squares discriminant analysis. The four beer samples’ overall acceptance scores were not significantly different. However, their acceptance trends were different depending on consumer preference segments by agglomerative hierarchical clustering analysis, implying the need for product development depending on the target consumer. Regarding sensory attributes, KB had a less fruity flavour than the other beer samples ( p < 0.05 ) and sweetness of AB tended to be higher than the others. An association plot based on multiple factor analysis of the wheat beer samples, volatile compounds, sensory properties, and overall acceptance showed that sweetness, alcohol aroma, and fruity flavour were closely associated with AB and overall acceptance, while 2,3-butanediol and turbidity were placed opposite side of there.

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Bruce, Jonathan. "Analysis of anions in beer using ion chromatography." Journal of Automated Methods and Management in Chemistry 24, no. 4 (2002): 127–30. http://dx.doi.org/10.1155/s1463924602000172.

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The majority of anions found in beer are a consequence of impurities derived from the water used during the brewing process. The process of beer manufacture consists of malting, brewing and fermentation followed by maturation before filtration and finally storage. Strict quality control is required because the presence of certain anions outside strictly defined tolerance limits can affect the flavour characteristics of the finished product. The anions present were quantified using the technique of ion chromatography with the Metrohm modular system following sample preparation. The analysis produced a result of the order 200 mg l-1for chloride, phosphate and sulphate and around 20 mg l-1for nitrate. If the chloride level exceeds 250 mg l-1, then the sweetness of the beer is enhanced, but yeast flocculation can be hindered. An excess of sulphate can give a sharp, dry edge to hopped beers and excessive amounts of nitrate have been found to harm the yeast metabolism after conversion to the nitrite form. As water is a primary ingredient within beer, its quality and type is a fundamental factor in establishing many of the distinctive regional beers that can be found in the United Kingdom and is thus monitored carefully.

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Hill, Annie, and Graham Stewart. "Free Amino Nitrogen in Brewing." Fermentation 5, no. 1 (February 18, 2019): 22. http://dx.doi.org/10.3390/fermentation5010022.

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The role of nitrogenous components in malt and wort during the production of beer has long been recognized. The concentration and range of wort amino acids impact on ethanolic fermentation by yeast and on the production of a range of flavour and aroma compounds in the final beer. This review summarizes research on Free Amino Nitrogen (FAN) within brewing, including various methods of analysis.

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Ghasemi-Varnamkhasti, M., S. S. Mohtasebi, M. Siadat, S. H. Razavi, H. Ahmadi, and A. Dicko. "Discriminatory power assessment of the sensor array of an electronic nose system for the detection of non alcoholic beer aging." Czech Journal of Food Sciences 30, No. 3 (April 27, 2012): 236–40. http://dx.doi.org/10.17221/165/2011-cjfs.

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Many chemical changes in beer aroma occur during storage (aging), and monitoring these changes could give guidelines to the brewers how to manage and control the brewing process to obtain the final product with a high stability in flavour after packaging. In this regard, our laboratory aimed at a research into the application of an electronic nose in order to get the fingerprint of the change of non alcoholic beer aroma during aging. Th discriminatory power of the sensor array of this system was evaluated. Principal Component Analysis (PCA) and Soft Independent Modelling of Class Analogy (SIMCA) techniques were used for this purpose. The results obtained can direct us to performing other parts of our project. Considering the discriminatory power of the sensor array used, we can develop the application of a specific electronic nose system by picking up the most effective sensors or ignoring the redundant sensors.

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