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Beer has over 600 flavor compounds and creates a positive tasting experience with acceptable sensory properties, which are essential for the best consumer experience. Spontaneous and mixed-culture fermentation beers, generally classified as sour beers, are gaining popularity compared to typical lager or ale styles, which have dominated in the USA for the last few decades. Unique and acceptable flavor compounds characterize sour beers, but some unfavorable aspects appear in conjunction. One such unfavorable flavor is called "mousy". This description is usually labeled as an unpleasant odor, identifying spoilage of fermented food and beverages. It is related as having the odor of mouse urine, cereal, corn tortilla chips, or freshly baked sour bread. The main compounds responsible for it are N-heterocyclic compounds: 2-acetyltetrahydropyridine, 2-acetyl-1-pyrroline, and 2-ethyltetrahydropyridine. The most common beverages associated with mousy off-flavor are identified in wines, sour beers, other grain-based beverages, and kombucha, which may contain heterofermentative lactic acid bacteria, acetic acid bacteria, and/or yeast/fungus cultures. In particular, the fungal species Brettanomyces bruxellensis are associated with mousy-off flavor occurrence in fermented beverages matrices. However, many factors for N-heterocycle formation are not well-understood. Currently, the research and development of mixed-cultured beer and non/low alcohol beverages (NABLAB) has increased to obtain the highest quality, sensory, functionality, and most notably safety standards, and also to meet consumers' demand for a balanced sourness in these beverages. This paper introduces mousy off-flavor expression in beers and beverages, which occurs in spontaneous or mixed-culture fermentations, with a focus on sour beers due to common inconsistency aspects in fermentation. We discuss and suggest possible pathways of mousy off-flavor development in the beer matrix, which also apply to other fermented beverages, including non/low alcohol drinks, e.g., kombucha and low/nonalcohol beers. Some precautions and modifications may prevent the occurrence of these off-flavor compounds in the beverage matrix: improving raw material quality, adjusting brewing processes, and using specific strains of yeast and bacteria that are less likely to produce the off-flavor. Conceivably, it is clear that spontaneous and mixed culture fermentation is gaining popularity in industrial, craft, and home brewing. The review discusses important elements to identify and understand metabolic pathways, following the prevention of spoilage targeted to off-flavor compounds development in beers and NABLABs.

Beer is a widely consumed beverage in Spain, particularly among the large numbers of tourists that visit our coastal regions. By taking into consideration the Spanish consumption statistics provided by the Spanish Ministry of Agriculture, Fisheries and Food, it is intended to measure the influence of tourism on beer sales, once having controlled the main factors of demand (prices, income, unemployment) and having avoided the multicollinearity between tourist frequentation and seasonality. It is concluded that tourism has a positive and significant impact on the relevant market of each region and month, as well as on the differences between the income of the local population and the one of tourists. [ABSTRACT FROM AUTHOR]

In the current study, Ochratoxin A (OTA) levels and prevalence in beer were meta‐analyzed, and non‐carcinogenic risk was calculated using the target hazard quotient. Thirty papers with 70 data reports were included in our study. The pooled prevalence of OTA was 50.60%, 95% CI (confidence interval) (36.97–64.19). Five countries with the highest levels of OTA in beer were South Africa (1170.750 μg/L), Slovakia (31.300 μg/L), Portugal (3.140 μg/L), Tunisia (1.052 μg/L), and Greece (0.707 μg/L). The pooled levels of OTA were 0.089 μg/L, 95% CI (0.077–0.101 μg/L). Meta‐regression shows that OTA prevalence in beer decreased over time insignificantly (p value: .084). Except in South Africa and Slovakia, consumers in other countries are at an acceptable non‐carcinogenic risk due to OTA in beer. Hence, it is recommended that the quality of raw materials, especially barley, be controlled in the storage and processing conditions in South Africa and Slovakia. [ABSTRACT FROM AUTHOR]

This article examines the life of Marton, an enslaved woman living in eighteenth-century Louisiana. Through her biography, this article uncovers how women of African descent developed marketplaces using the leftovers of the plantation economy. Marton produced beer from scavenged rice. She sold her beer so successfully that enslavers eventually allowed her to sell it outside of the plantation setting. Her materials—fragments of grain—enslavers considered "waste," yet she repurposed the kernels into a commodity, thus opening a narrow avenue of increased autonomy within a repressive slave regime. This work broadens historiographies in economic and women's histories as well as studies of enslavement, revealing how enslaved women adapted to material scarcity. [ABSTRACT FROM AUTHOR]

Beer, as an ancient and widely consumed alcoholic beverage, holds a rich cultural heritage and history. In recent years, fruit beer has gained significant attention as a distinct beer type produced by incorporating fruit juice into traditional beer ingredients. This study employed headspace solid-phase microextraction–gas chromatography–mass spectrometry techniques, redundancy analysis, and orthogonal projections to latent structures discriminant analysis to analyze the sensory evaluation, physicochemical properties, organic acids, and volatile organic compounds (VOCs) of loquat beer with different proportions of loquat juice. The results shown that the addition of an appropriate amount of loquat juice (40%) enhanced the overall sensory quality of the beer; as the proportion of loquat juice increased, the contents of malic acid and tartaric acid significantly increased (p < 0.05). A total of 100 VOCs were identified, among which 23 key VOCs (VIP > 1, p < 0.05) represented the most important characteristic flavor components in loquat beer based on their odor activity value (OAV). This study holds significant importance for the value-added processing and economic development of loquat. [ABSTRACT FROM AUTHOR]

Bottle conditioning of beer is an additional fermentation step where yeast and fermentable extract are added to the beer for carbonation. During this process, yeast must overcome environmental stresses to ensure sufficient fermentation in the bottle. Additionally, the yeast must be able to survive for a prolonged time, as a decline in viability will lead to alterations in the product. Here, we investigated the effects of bottle conditioning on beer using six different yeast strains from the brewing, wine making, and distilling industries over 120 days. The ale and lager strains resulted in a beer possessing typical characteristics of a pale ale-style beer, whereas sparkling wine and distilling yeast strains resulted in aromas that were uncharacteristic, which was expected. In addition, we observed that the various strains had different propensities to survive during bottle conditioning. Proteomic analysis was performed to ascertain protein abundance changes and reveal biological processes that potentially enabled specific yeast strains to survive longer during secondary fermentation. Our results showed that proteins associated with oxidoreductase activity and mitochondrial ribosomes were increased in the yeast strain with superior survival and were able to respond to cellular stress more effectively, whereas proteins associated with cell wall modulation were increased in the strain with poor survival characteristics. Overall, we demonstrated the impact of yeast selection on bottle conditioning and the biological processes involved in yeast physiology under these conditions. [ABSTRACT FROM AUTHOR]

A relationship between EPR and spectrophotometric parameters related to beer staling and antioxidant activity, was identified. AUC (area under the curve), intensity at 150 min (T150), radical scavenging activity (RSA), total phenolic compounds (TPC), hydroxyl radical scavenging capacity (HRSC) and one parameter linked to staling degree of beers (thiobarbituric index, TBI) were related. Temperature was modified to find the proper working conditions for EPR spin-trapping experiments and it was found that it affected the kinetic of PBN adduct evolution. For the samples reaching a maximum intensity signal, the higher the heating temperature, the shorter the time interval needed to reach it. No linear relationship was detected among parameters obtained with EPR spin trapping experiments and RSA, TPC, TPI, and HRSC when correlating one parameter with another. On the contrary, a good linear relationship was found among AUC or T150 and a combination of RSA, TPC, TPI, and HRSC (R2 = 0.9562 and 0.9694, respectively). The goodness of fit increased to R2 = 1 when a combination of AUC and T150 was related to a combination of RSA, TPC, and TPI, and HRSC. [ABSTRACT FROM AUTHOR]

Red clover (Trifolium pratense) is a fodder plant grown in many regions of the world. It is also known as a medicinal plant. Red clover contains large amounts of isoflavones, which are, due to their similarity to estrogen, called phytoestrogen; it is believed that they can increase the concentration of estrogen in women. Some studies have refuted this information, but this topic is still being researched. The aim of the work was to produce beer to which red clover is added during the boiling phase and to monitor the transfer of isoflavones from red clover to beer. Red clover was not added to the control sample during boiling. During production and fermentation, the basic physical-chemical properties of wort and beer were monitored, as well as acceptability among potential consumers, which was determined by sensory analysis. The results show that phytoestrogens do end up in beer. The analyzed beer contained biochanin A, formononetin, genistein, and daidzein, in a total concentration of 12.42 µg/mL. The control sample contained none of the aforementioned compounds. Sensory analysis gave promising results, and the tested consumers all approved the taste, smell, and aroma of the produced beer. The most notable aroma that was singled out by consumers was "hay-like". [ABSTRACT FROM AUTHOR]

Over the last two decades, the craft beer industry has significantly developed with the emergence of thousands of microbreweries all over the world. These are mostly small companies that cannot afford the cost of the process monitoring systems that are usually embedded in the machinery used by industrial breweries, but they need to monitor and control the production process in order to guarantee a constant quality of beer. The development of low-cost systems for monitoring the production process would help microbreweries obtain the desired product quality consistency. In this paper, the authors propose a low-cost system for the real-time identification of the different phases of the alcoholic fermentation of beer. The first results prove the ability of the proposed system to monitor the fermentation and to detect anomalies in the process promptly. [ABSTRACT FROM AUTHOR]

This study focuses on the diversified utilization of the sugarcane industry, and sugarcane syrup, as a by-product of the sugarcane industry, is a good raw material for fermentation. Bringing sugarcane syrup into beer is conducive to the enrichment of the sugar industry, and it can improve the flavor of beer and make it more aromatic. This study determined the optimal fermentation process for beer. By analyzing the consumption rate of the carbon and nitrogen sources of raw materials, the nutrient utilization of yeast, and the causes of differences in flavor substances, the flavor composition and flavor stability of beer were determined by SPME-HS-GC-MS technology. The results showed that beer brewed with sugarcane syrup as an auxiliary raw material met the basic specifications of beer. The addition of sugarcane syrup to the wort base increased the utilization of amino acids by the yeast, and LS (lager with added cane syrup) increased the nine flavor compounds of the beer, which constituted the basic flavor of the beer, bringing new flavor compounds compared with the normal all-barley beer. Forced aging experiments showed that LS produced fewer aging compounds than OWBL. Various experiments have shown that it is feasible to ferment beer with sugarcane syrup instead of partial wort. [ABSTRACT FROM AUTHOR]

Featured Application: Screening for new yeast species may to ease the production of no/low-alcohol beers or may enable the obtaining of beers with unique sensory characteristics. Among many methods to produce low/no-alcohol beers, using special yeasts has gained a substantial interest in the brewing industry. This approach relies on the fact that many non-Saccharomyces yeasts do not utilize maltose, which is the main sugar found in brewer's wort. Additionally, these yeasts may allow the production of a beer with unique sensory characteristics. The aim of the study was to evaluate the potential of 18 non-Saccharomyces yeast strains in the production of low-alcohol beer. As a control strain, S. cerevisiae US-05 was used. The study consisted of two parts: microbiological evaluation and small-scale fermentations. In the microbiological part, ability to ferment sugars found in a wort, resistance to stress factors, phenolic off-flavor production, and enzymatic activities of β-glucosidase and β-lyase were evaluated. In the second part of the study, yeasts were used to produce a beer from 9.3 °Plato wort. During the fermentation, its dynamics was analyzed. The obtained beers were analyzed regarding their alcohol content, pH, acidity, and color. All of the evaluated strains produced low levels of alcohol. Two of the evaluated strains were characterized by especially high β-glucosidase activity. Based on the obtained results, six of the evaluated strains are promising in brewing. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Discussion of the benefits of moderate alcohol consumption is ongoing. Broadly, research focusing on ethanol consumption tends to report no benefits. However, studies that distinguish between different types of alcoholic beverages, particularly beers, often reveal positive effects.The present study evaluated the genotoxic and mutagenic effects of moderate chronic consumption of India Pale Ale (IPA) craft beer. Sixty‐four adult male Swiss mice were used and divided into control and treatment groups receiving water, IPA beer with 55.23 g of ethanol per liter of beer, aqueous solution with 55.23 g of ethanol per liter, and hop infusion ad libitum for 30 days. After this period, the animals were genetically evaluated with a comet assay. For the ex vivo comet assay, blood was collected and exposed to hydrogen peroxide (H2O2). For the in vivo assay, the alkylating agent cyclophosphamide (CP) was administered to the groups after blood collection and sacrificed after 24 h. Brain, liver, and heart tissues were analyzed. Bone marrow was collected and submitted to the micronucleus test.The groups treated with IPA beer, ethanol, and hops did not show genotoxic and mutagenic action in the blood, brain, heart, or liver. The antigenotoxic action of IPA beer and hops was observed in both in vivo and ex vivo models, showing a similar reduction in DNA damage caused by CP. There was no significant difference between the groups with regard to the formation of micronuclei by CP.Moderate chronic consumption of IPA beer and hops infusion showed antigenotoxic effects in mice but no antimutagenic action. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

In the food and beverage industry, the presence of mycotoxins in cereals has driven the development of procedures to ensure the safety and quality of the final product. However, at the national level, this aspect has not yet been addressed in microbreweries. This research focused on determining the presence and concentration of deoxynivalenol (DON) in malt used for craft beer production, as well as the effect of pasteurization and ohmic heating on this mycotoxin. The study was conducted in two stages. In the first stage, the presence of DON in the malt was analyzed using the ELISA analytical technique with a detection level of 0,25ppm/5,0. Subsequently, in the second stage, wort was prepared using this malt, and the effects of pasteurization, as a traditional method, and ohmic heating, as an alternative method, on the mycotoxin were evaluated. For this purpose, an experimental ohmic heating equipment was developed, in which time and voltage parameters were established. The results showed a slight reduction in one of the wort batches when ohmic heating was applied to the mycotoxin, with a concentration of 0.057 µL, compared to pasteurization, where the concentration remained the same at 0.058 µL. These findings suggest that pasteurization maintains stable mycotoxin concentration levels; however, the combination with ohmic heating may be effective in mitigating the presence of mycotoxins in the wort base of craft beer, thereby contributing to its safety. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Nutritional therapy, for example through beer, is the best solution to human chronic diseases. In this article, we demonstrate the physiological mechanisms of the functional ingredients in beer with health-promoting effects, based on the PubMed, Google, CNKI, and ISI Web of Science databases, published from 1997 to 2024. Beer, a complex of barley malt and hops, is rich in functional ingredients. The health effects of beer against 26 chronic diseases are highly similar to those of barley due to the physiological mechanisms of polyphenols (phenolic acids, flavonoids), melatonin, minerals, bitter acids, vitamins, and peptides. Functional beer with low purine and high active ingredients made from pure barley malt, as well as an additional functional food, represents an important development direction, specifically, ginger beer, ginseng beer, and coix-lily beer, as consumed by our ancestors ca. 9000 years ago. Low-purine beer can be produced via enzymatic and biological degradation and adsorption of purines, as well as dandelion addition. Therefore, this review paper not only reveals the physiological mechanisms of beer in overcoming chronic human diseases, but also provides a scientific basis for the development of functional beer with health-promoting effects. [ABSTRACT FROM AUTHOR]

Background: Despite substantial declines in underage drinking and binge drinking, alcohol consumption has increased in the past 30 years. This study examined how beverage‐specific drinking patterns varied by sex, age, and race and ethnicity from 1979 to 2020. Methods: Secondary data analysis was conducted on pooled data from the National Alcohol Survey series from 1979 to 2020 of a sample of U.S. adults ages 18 years or older. Total and beverage‐specific volume were calculated from graduated frequency questions on reported beverage type, which included beer, wine, and spirits. Sex‐stratified analyses focused on descriptive trends of each alcohol measure over time and by age and race and ethnicity. Time‐varying effect models were also conducted to identify subgroups at higher risk for increased consumption over time. Results: Women's drinking increased, with alcohol volume rising substantially from 2000 to 2020; the largest increase was among women 30 and older. Men's alcohol volume also rose over this period but remained below the levels of 1979 and 1984, with older adults increasing their consumption those 18–29 decreased their drinking. Beverage‐specific trends showed some similarities by gender: in 2020, wine volume was at its highest level for both women and men, while spirits volume also was at its highest level for men and in women was tied with the 1979 peak in spirits consumption. Increases were also found among Black men and women and Latina women from 2000 to 2020. Conclusions: Given the increases in alcohol volume, particularly among women and older age groups, alcohol policy, interventions, and education should consider ways to reduce harms associated with alcohol use among these groups. Continued monitoring of beverage‐specific drinking patterns is needed to track policy‐relevant changes. [ABSTRACT FROM AUTHOR]

Beer is considered as a relatively stable product with regard to microbial spoilage. Its chemical composition does not favour the growth of most microorganisms, due to its low pH and content of fermentable carbohydrates, alcohol, hop ingredients, and the anaerobic conditions generated by CO2. However, certain bacterial species can grow in beer, leading to metabolic activity that alters its physicochemical and sensory characteristics, rendering the beer unacceptable for consumption. Bacterial growth in beer can manifest as biomass and turbidity, and in severe cases, sediment formation. The microbial population within the brewery changes throughout the beer production process. Particularly harmful spoilage bacteria for beer production belong to the genera Lactobacillus, Pediococcus, Pectinatus and Megasphaera. To minimise the risk to the lowest possible level, all industrial facilities, whether large-scale or small craft breweries, must be able to quickly detect and identify microbial contaminants throughout the entire technological process. Microbiological analysis during production, filling, and packaging is crucial for ensuring the quality and safety compliance of the product for consumption. Therefore, breweries conduct microbiological analysis of samples using both traditional and modern detection and identification methods. This review explores the impact of microbial contamination on the physicochemical and sensory properties of beer, highlighting the challenges that breweries face in ensuring the microbiological integrity of the product. The article emphasizes the importance of maintaining product quality and safety, as well as preventing production and financial losses. [ABSTRACT FROM AUTHOR]

The state of Florida ranks third in the United States in beer production by volume, yet does not boast a commercially viable barley crop. This presents a potential market for Florida-grown barley. Despite similarities between the USDA Plant Hardiness Zones of Florida and traditional barley-growing regions, there persists a lack of best management practices for the successful cultivation and establishment of a barley crop in Florida. The purpose of this study was to investigate the potential viability of eight spring-type barley varieties grown in Florida by comparing crop yields, extract, fermentability, and volatile compounds. Barley is not a typical crop grown in Florida, however, the inclusion would provide welcome diversification options for Florida farmers to grow over winter. This study is an initial investigation into the use of Florida barley as an ingredient in beer production. The average yields of the eight varieties ranged from 31.5 ± 6.8 to 42.9 ± 11.8 bushels per acre (1,695–2,308 kg/ha) for the optimal planting dates, which are comparable to similar growing regions. Fine Grind (f.g.) extract concentrations were highest in Copeland, Esma, Pinnacle, and Opera barley varieties, ranging from 68.4 to 73.6% dry basis (d.b.). Concerning fermentability, Copeland and Esma had the lowest final attenuation among the Florida-grown barleys (1.51 and 1.92°P, respectively). There were minor differences in volatile compounds between the control and experimental barleys. The results of this study support the possible viability of Florida-grown barley for brewing applications that prioritize using local ingredients. [ABSTRACT FROM AUTHOR]

Arabinoxylan is a major polysaccharide found in barley and wheat. As this polysaccharide has been reported to be involved in wort viscosity and filterability, as well as β-glucan, it has become increasingly important in beer brewing in recent years, despite the limited availability of a measurement methodology for arabinoxylan. In this study, we developed a simple method for determining arabinoxylan content in wort and beer products using a commercially available xylose determination kit. The results show a relationship between arabinoxylan and the viscosity of wort and beer products. These results were consistent with previous reports, suggesting that this simple method can be used to observe the behavior of arabinoxylan during malting and brewing. [ABSTRACT FROM AUTHOR]

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Sorghum (Sorghum bicolor), a grass native to Africa, is a popular alternative to barley for brewing beer. The importance of sorghum to beer brewing is increasing because it is a naturally gluten-free cereal, and climate change is expected to cause a reduction in the production of barley over the coming decades. However, there are challenges associated with the use of sorghum instead of barley in beer brewing. Here, we used proteomics and metabolomics to gain insights into the sorghum brewing process to advise processes for efficient beer production from sorghum. We found that during malting, sorghum synthesizes the amylases and proteases necessary for brewing. Proteomics revealed that mashing with sorghum malt required higher temperatures than barley malt for efficient protein solubilization. Both α- and β-amylase were considerably less abundant in sorghum wort than in barley wort, correlating with lower maltose concentrations in sorghum wort. However, metabolomics revealed higher glucose concentrations in sorghum wort than in barley wort, consistent with the presence of an abundant α-glucosidase detected by proteomics in sorghum malt. Our results indicate that sorghum can be a viable grain for industrial fermented beverage production, but that its use requires careful process optimization for efficient production of fermentable wort and high-quality beer.

In order to explore the application value of different grape varieties in fruit beer brewing and their effects on beer quality, we studied the effects of addition of different levels (30% and 40%, V/V) of Syrah or Merlot grape mashes on the aroma, physical and chemical indexes and antioxidant activity of fruit beer. Besides, grape beer with better quality was determined by sensory evaluation. The results showed that both grape varieties increased the concentration and antioxidant properties of phenols including 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging capacity, ferric and cupric ion reducing power abilities, and significantly elevated the acidity and alcohol concentration of beer. The beer made with the addition of 30% Syrah or 40% (V/V) Merlot exhibited the highest content of aroma compounds, which increased by 190.55% and 152.65%, respectively, when compared with the control group. Sensory evaluation showed that the beer made with the addition of 30% Syrah tasted best. In general, the addition of different varieties of grape mashes had a positive effect on improving beer quality and aroma, which could become an important direction for the development of diversified beer products in the future.

Causal inference using quasi-experimental data is of great interest to marketers. The factor model approach to estimate treatment effects accommodates a large number of control units and can easily handle a large number of treatment units while flexibly allowing for cases where the treatment is outside the range of the control units. However, the factor model method lacks formal inference theory, instead relying on bootstrap or permutation procedures with strong assumptions. Specifically, the extant Xu (2017) bootstrap procedure requires that the treatment and control error variances are equal. In this research the authors establish that when this assumption is violated, the bootstrap procedure results in biased coverage intervals. The authors develop a formal inference theory for the factor model approach to estimate the average treatment effects on the treated. The approach enables formal quantification of uncertainty through hypothesis testing and confidence intervals. The inference method is applicable to both stationary and nonstationary data. More importantly, the inference theory accommodates treatment and control unit outcomes with different distributions, which includes different error variances as a special case. The authors show the performance of the inference theory with simulated data. Finally, they apply the method to empirically quantify the uncertainty in the effect of legalizing recreational marijuana on the beer market and the sales effect of a digitally native online brand opening a physical showroom. [ABSTRACT FROM AUTHOR]

Abstract Consumer acceptability of beers is influenced by product formulation and processing conditions, which impart unique sensory profiles. This study used multivariate techniques to evaluate at‐home consumer sensory acceptability of six commercial beers considering their style, fermentation type, and chemical composition. Samples included top‐fermented beers (American India Pale Ale and Stout) and bottom‐fermented beers (Pilsner, zero‐alcohol Pilsner, Vienna Lager, and Munich Dunkel). Beer consumers (n = 50) conducted sensory hedonic, check‐all‐that‐apply (CATA) and just‐about‐right (JAR) tests. Chemometric variables included iso‐alpha‐acids, hordenine, and volatile aromatic compounds, quantified by chromatographic methods, whereas bitterness units (IBU) were determined spectrophotometrically. Lager beers had higher acceptability than top‐fermented beer (p

The beer industry is one of the most rapidly developing industries in Chinese beverage alcohol industry, in which the production of raw materials and processing of beer are closely related to the quality of products and industrial development. The control of Deoxynivalenol (DON) from contamination of raw materials or processing of beer is one of the most critical and interesting research areas. This paper analyzes the contamination of DON, which is an important mycotoxin that affects the quality and safety of beer. Combined with the migration and transformation of DON during the key stages of beer processing, the measures for controlling DON in beer processing are elaborated from three major methods of physics, chemistry and biology, which provides the theoretical basis for controlling DON contamination and improving the quality of beer.

This research aimed to isolate Saccharomyces cerevisiae strains from Amazonian fruits for potential utilization in beer production. Yeast strains were derived from the spontaneous fermentation of Arazá (Eugenia stipitata MacVaught), cocoa (Theobroma cacao L.), and cupuassu (Theobroma grandiflorum Wild. Ex Spreng. Schum) fruits. Identification of the isolated strains was achieved through biochemical assays and ITS rDNA (Internal Transcribed Spacer ribosomal DNA), sequencing, with emphasis on determining their affiliation to S. cerevisiae and assessing phylogenetic ties. Out of the 76 colonies isolated from the fruit fermentations, seven were distinctly identified as S. cerevisiae. Phylogenetic assessments unveiled significant parallels between regional isolates and commercial strains. Notably, beer brewed with the S. cerevisiae AR 03 isolate exhibits physical-chemical attributes characteristics similar to those found in American ale commercial beers. These findings underscore the untapped potential of leveraging Amazonian yeasts in brewing, a step forward for the region's burgeoning bioeconomy.

Fermented alcoholic beverages and their by-products, including beer and breweries' bio-wastes like spent yeasts, grain, and hops, contain a plethora of natural bioactive compounds that have recently gained attention for their valorization as functional ingredients in several novel foods and nutraceuticals, as well as in drugs and cosmetics applications. Within this article, the natural bio-functional compounds of fermented beer product and breweries' by-products with anti-inflammatory, antithrombotic, and anti-oxidant bioactivities are thoroughly reviewed. The important roles of yeasts involved for such bioactives to be present in the fermented product and in the brewery bio-wastes are also outlined. The health promoting benefits of beer moderate consumption resulting from these bioactives, as part of a balanced diet, against inflammation-related chronic disorders is also discussed, along with the detrimental effects of beer consumption abuse and the potential benefits of alternative non-alcoholic beers. The mechanisms of action and synergism of the natural bioactives present in the fermented beer product and in breweries' by-products, with anti-inflammatory, anti-thrombotic, and antioxidant properties are also presented. Current research and future perspectives on valorizing bioactives of fermented beer and brewery by-products, such as spent yeasts, grain and hops in health-promoting functional foods, supplements, nutraceuticals cosmetics, cosmeceuticals, and pharmaceuticals are also thoroughly evaluated, while the limitations of their use are also discussed.

The Mexican beer industry in general, and advertising in particular, contained both international and national influences. The industry transitioned from significant inputs of capital, technology, and expertise by foreigners during the Porfiriato (1876-1911) to locals carrying out these functions during the Revolution (1910-1940). Advertising in the latter period had Western inspirations, as seen in descriptions of Germanic heritage and images of the Modern Girl. It also had domestic ones, such as native historical figures, contemporary rural types, and Spanish colonial architecture. Some ads even mixed iconography from abroad with that from home. The trajectory of the beer industry as well as its marketing fit in with the political, economic, and social hallmarks of these key periods in Mexican history.

This article focuses on how Mexico’s brewers, backed by a collaboration of U.S. and Mexican agronomists and officials who together developed the foundations of the Green Revolution, facilitated the centralization of decision-making over new technologies of production in the malt barley industry in the mid-twentieth century. Brewers developed and enforced an extensive contract farming system dominated by a single company that gave them substantial control over the dissemination of new knowledge about seed varieties, but which created an opportunity for profit-seeking intermediaries to assume a primary role in mediating the transfer of these new technologies to small farmers. In doing so, they enabled the consolidation of a brewing triopoly that, while poised for global expansion by the 1980s, contributed to higher levels of rural inequality as it deployed Green Revolution technologies to serve large industry growth. This article therefore examines a key, though often underexplored dimension of the Green Revolution, in particular how urban industry captured new technologies aimed at ending food insecurity to serve mid-century industrialism.

Brewed in 50 countries and consumed in 150, Guinness Stout has become a global commodity. Although associated with Irish pubs and diasporic populations, it has also become popular in former British colonies of Africa and Southeast Asia. This article adopts a mobility studies perspective to show how Guinness built its global appeal, first through trade and settlement in the British empire during the nineteenth and early twentieth centuries, and subsequently by navigating the upheavals of decolonization and economic integration in the second half of the twentieth and early twenty first centuries. Transfers of brewing technology and marketing techniques were essential for the company’s success in postcolonial markets. In particular, this article shows that metropolitan exporters could work with colonial subjects to subvert imperial policies. Such alliances were not entirely unexpected, for with its headquarters in a former British colony, Guinness was ideally situated to blend the global and the local, just as the company had successfully bridged the bloody divide of Irish independence, remaining as beloved in Belfast, loyalist heartland of Northern Ireland, as in Dublin, capital of the Irish Republic.

Decades before beer brewing transformed into a truly global industry toward the end of the nineteenth century, Central Europe – primarily the Habsburg monarchy and the German states – emerged as a sort of laboratory in which networks were forged, new inventions tested, new beer sorts copied, and in which people, knowledge, and materials traveled back and forth, resulting in an increasing convergence of the trade and a standardization of the product. Since the end of the eighteenth century, Central European beer brewing increasingly relied on technological innovation and scientific knowledge; brewers became an internationally mobile, educated class which formed a loose community with contacts to one another. Following the careers of four Central European brewers, František Ondřej Poupě, Gabriel Sedlmayr senior and his son, Gabriel Sedlmayr junior, and Anton Schwarz, this article demonstrates how the dense network of contacts, the advent of scientific brewing, and the knowledge transfer within the region helped set the stage for the boom of the industry from the 1870s on.

This special issue follows our conference, which was held in October 2021 and attended by beer historians and sociologists from the U.S., Europe and Australia. By taking beer as a lens to approach questions of knowledge transfer and circulation, we seek to refine our historical understanding of the global entanglements of the beer industry. This is all the more important as to-date the majority of historical beer studies have obscured transnational connections by solely focusing on the nation-state or smaller regional units.

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Changing consumer preferences and increasing demands require adjustments in brewery operations and beer production methods. Recent trends indicate a marked decline in interest in high-alcohol beers and an increasing demand for low- and no-alcohol alternatives. The aim of this study was to evaluate and compare the volatile compound profiles produced by Saccharomyces cerevisiae var. chevalieri, a yeast strain specifically developed for non-alcoholic beer production, with a reference sample fermented with a standard Saccharomyces cerevisiae US-05 strain. Two mashing profiles were compared (with and without saccharification pause). The wort obtained was fermented with and without hops. The chemical composition and aroma compounds of the resulting beers were analysed using different chromatographic techniques (HPLC, GC-FID, GC-MS and CG-O). The modification of the mashing profile helped to obtain wort with about 50% lower maltose content. A lower FAN (free amino nitrogen) content was also observed, but this did not affect the fermentation process. Beers fermented with the Saccharomyces cerevisiae var. chevalieri strain had an average alcohol content of 0.5–0.8% v/v. This strain consumed about 25% of the available maltose. The resulting beers were dominated by fruity, floral and herbal aromas. In addition, beers fermented with a non-alcoholic beer strain scored highest in the sensory analysis. [ABSTRACT FROM AUTHOR]

Beer is a popular alcoholic beverage worldwide. However, limited research has been conducted on identifying key odor-active components in lager-type draft beers for the Chinese market. Therefore, this study aims to elucidate the odor characteristics of the four most popular draft beer brands through a sensory evaluation and an electronic nose. Subsequently, the four draft beers were analyzed through solid-phase microextraction and liquid–liquid extraction using a two-dimensional comprehensive gas chromatography–olfactometry–mass spectrometry analysis (GC×GC–O–MS). Fifty-five volatile odor compounds were detected through GC×GC–O–MS. Through an Aroma Extract Dilution Analysis, 22 key odor-active compounds with flavor dilution factors ≥ 16 were identified, with 11 compounds having odor activity values > one. An electronic nose analysis revealed significant disparities in the odor characteristics of the four samples, enabling their distinct identification. These findings help us to better understand the flavor characteristics of draft beer and the stylistic differences between different brands of products and provide a theoretical basis for objectively evaluating the quality differences between different brands of draft beer. [ABSTRACT FROM AUTHOR]

The aim of this work was to enhanced functionality of beer with natural materials such as selected herbs from Lamiaceae family (salvia, oregano, wild thyme, lemon balm) and consequently to determine the impact of the addition of herbs on the technological parameters and sensory profile of beer. For purposes of this study a top-fermented beer was produced and herbs: salvia (Salvia officinalis L), oregano (Origanum vulgare L.), wild thyme (Thymus serpyllum L.) and lemon balm (Melissa officinalis L.) were used for beer fortification. The basic qualitative parameters of beer as real extract, alcohol content, pH, colour, total polyphenol content and antioxidant activity were determined. Results showed that in the analysed samples, the values of the actual extract ranged from 3.64 wt.% to 4.02 wt.%. Alcohol content ranged from 3.99 vol.% to 4.46 vol.%. Total polyphenol content was significantly increased by the herbs addition to beer. The content of phenolic substances increased the most in beer with oregano 801.63 mg GAE.g-1. Moreover, the antioxidant activity in beer samples enriched with herbs was significantly increased; it ranged from 50.30 mg TEAC.g-1 (control beer) to 78.17 mg TEAC.g-1 (beer with oregano). Values of antioxidant activity were positively correlated with the content of total polyphenols. Sensory evaluation of beer was conducted using a nine-level hedonic scale. Sensory analyses revealed that the most intense, pleasurable herbal aroma and taste was evaluated in beer with salvia. From the overall impression point of view beer enriched with wild thyme manifested the best performance. [ABSTRACT FROM AUTHOR]

Ethanol consumption is increasingly prevalent in communities and has several side effects for humans. Chronic alcohol consumption is often associated with decreased libido and infertility. This study aimed to evaluate the impact of beer on spermatogenesis, proteins, and gene expression of P21 and cyclin D1 in testicular tissue. Twenty-four male mice were assigned to 4 groups. The control group received normal saline, and the experimental groups received alcoholic beer (3 g/kg BW as 20% v/v). After 7, 15, and 35 days, mice were sacrificed, and a part of testicular tissues was stored at −70 °C to measure the protein and gene expression of P21 and cyclin D1 by Western blot and real-time PCR. Moreover, this assay measured the levels of malondialdehyde (MDA), superoxide dismutase (SOD), and catalase (CAT). Histomorphometry and histopathology were done. The consumption of alcoholic beer led to increased protein and gene expression of P21 and decreased expression of cyclin D1, as well as reduced levels of SOD and CAT, increased levels of MDA, and subsequent tissue damage in the testicular tissue in a time-dependent manner. Also, the diameter of seminiferous tubules and the thickness of the germinal epithelium were reduced in a time-dependent manner, and the percentage of seminiferous tubules with tubular differentiation, replacement, and negative spermiogenesis coefficients increased significantly. Alcoholic beer disrupted the process of cell division in the testes by reducing the expression of cyclin D1, increasing p21 expression, and inducing oxidative stress, which in turn reduced sperm production and quality. • Alcoholic beer consumption increased protein and gene expression of P21. • Alcoholic beer consumption decreased protein and gene expression of cyclin D1. • Alcoholic beer consumption increased levels of MDA and subsequent tissue damage in the testicular tissue. [ABSTRACT FROM AUTHOR]

Consumer acceptability of beers is influenced by product formulation and processing conditions, which impart unique sensory profiles. This study used multivariate techniques to evaluate at‐home consumer sensory acceptability of six commercial beers considering their style, fermentation type, and chemical composition. Samples included top‐fermented beers (American India Pale Ale and Stout) and bottom‐fermented beers (Pilsner, zero‐alcohol Pilsner, Vienna Lager, and Munich Dunkel). Beer consumers (n = 50) conducted sensory hedonic, check‐all‐that‐apply (CATA) and just‐about‐right (JAR) tests. Chemometric variables included iso‐alpha‐acids, hordenine, and volatile aromatic compounds, quantified by chromatographic methods, whereas bitterness units (IBU) were determined spectrophotometrically. Lager beers had higher acceptability than top‐fermented beer (p <.05) for all attributes. Light‐colored beers and medium‐height foams had the highest liking scores for visual sensory attributes. Higher concentrations of bitter‐tasting molecules, hordenine, and acidity decreased the liking scores of top‐fermented (Ale) beers, as a sensory penalty analysis suggested. In contrast, the most favored beers (Pilsners and Munich Dunkel) contained higher fusel alcohol esters linked to fruity aromatic notes. Although a low conversion rate of fatty acids into fruity esters was noted in nonalcoholic Pilsner, its overall liking score was not statistically different from the alcoholic version. However, consumers perceived the nonalcoholic Pilsner as less bitter than its alcoholic counterpart even when IBUs were nonsignificantly different. This study emphasized the significance of understanding beer chemometrics to comprehend consumer acceptability, highlighting the crucial role of bitter molecules. Hence, hordenine, acidity, and volatile contents provided additional and valuable insights into consumer preferences. [ABSTRACT FROM AUTHOR]

In beer production, 1,2-dicarbonyl compounds such as 3-deoxyglucosone (3-DG) and 3-deoxymaltosone (3-DM) are formed via Maillard reaction or caramelization especially during malt kilning or wort boiling, resulting in substantial concentrations in wort. Consequences of dicarbonyl compounds for yeast metabolism are widely unknown. In the present study, the handling of 3-DG and 3-DM by Saccharomyces strains from different habitats in wort and during beer fermentation was investigated. We show that beer yeast strains induced a faster 3-DG degradation in Pilsner wort and were additionally more stress-resistant to 3-DG compared to yeasts isolated from natural habitats. In fermentation experiments comparing a light wort and a dark wort prepared from malt extracts, it could be shown that high levels of 3-DM in dark wort influence the utilization of 3-DG by yeasts, and thus higher levels of 3-DG remain in the wort. Beer yeast strains showed an increased formation of 3-deoxyfructose (3-DF) with up to 220 µM, which is possibly due to a preferred metabolization of 3-DM, as indicated by the low degradation rate of 3-DG. In contrast, yeasts isolated from natural habitats produced significantly lower amounts of 3-DF. This suggests an adaptation of technologically used yeasts to metabolization of dicarbonyl compounds, possibly as a result of beer yeast domestication. [ABSTRACT FROM AUTHOR]