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While fruit is a common ingredient in beer, our research takes a unique approach by studying the effects of pomegranate juice (PJ) on the physicochemical and nutraceutical characteristics of craft fruit beer. These properties have been studied in PJ and other beverages using pomegranate; however, there is insufficient information on fruit beer. PJ, known for its health benefits, was obtained by compressing the fruit in a manual press and characterizing it. The base beer, a blonde ale with two hops, Cascade (C) and Saaz (S), was used. PJ was added to the beer during the second and third fermentation steps. Beer quality was analyzed using ASBC methods: phenolic compounds, sugars, and ethanol content by HPLC, and antioxidant capacity by ORAC. PJ presented a pH of 3.8 and 14°Brix. The beer evaluated was the third fermentation beer called 3FC and 3FS; due to the type of hops used, in general, 3FS presented better physicochemical characteristics; the relevant result was alcohol content around 6.0%, but ethanol content by HPLC was 7.36% for 3FS and 7.19% for 3FC. PJ in phenolic compounds provides the beer with 4-hydroxybenzoic acid, epicatechin, and synaptic acid. However, the hop used influenced the phenolic profile of each beer. The antioxidant capacity of 3FC was higher at 19.75 mm ET/L. In conclusion, our study demonstrated that pomegranate juice in a fruit beer style provides good physicochemical and nutraceutical characteristics, offering a unique twist to the craft beer industry. [ABSTRACT FROM AUTHOR]

The number of craft breweries on the American landscape has grown exponentially over the past several decades. The literature on craft beer and beer tourism has grown accordingly. Yet, visitors' experience of the craft brewery taproom remains an under-examined aspect of this literature. O'Dell (2005) proposed the idea of examining the landscapes of experiences, or experiencescapes, including the physical and social spaces that allow for the co-creation of experiences. The concept has increasingly been used to examine culinary, gastronomic, and wine tourism experiences. Thus, this exploratory study begins to address the gap in the craft beer and beer tourism literature by reconstructing the experiencescape of craft brewery taprooms from visitor narratives in online travel reviews for microbreweries and taproom breweries in Houston, Texas (USA). The study employs thematic narrative analysis to identify the components of the physical and social environments of the brewery taproom that comprise the experiencescape and contribute to positive, memorable experiences. Findings indicate that consuming the craft beer product is only one part of the taproom experiencescape; breweries must consider the taproom experience holistically. Opportunities exist to facilitate a more conscious experiencescape design to engage visitors' senses for more immersive and memorable experiences. [ABSTRACT FROM AUTHOR]

Introduction: Craft beer production generates solid waste in significant quantities, which is not put to proper use. Trüb (brewers' waste) has important nutrients, such as proteins and carbohydrates, and physical-chemical compounds; however, its applications are hindered by its astringent taste. Objective: To estimate the enrichment of flour from malts processed in craft beer by addition of fermentable Trüb (sediment). Materials and Methods: The methodology applied was experimental, carrying out the physical-chemical characterization of processed samples of craft beer waste, evaluating moisture, ash, fat, acidity, protein, and fiber, based on the established standards. Results and Discussion: As a result, it was obtained that the best mixture of malt with sediment was the dark malt with kveik sediment with a proportion of 25 %, obtaining protein increase values of 26.73 %. Conclusions: With an increase in protein the best malt and sediment sample was the dark malt - sediment Kveik from 12.95 - 26.73 % w/w, without addition and addition to 25 % of the sediment. [ABSTRACT FROM AUTHOR]

Craft breweries are continuously searching for beers made with locally produced raw materials and unique flavor profiles to respond to consumer requests. We explored the behavior of three commercial strains of Saccharomyces cerevisiae in the fermentation of ale beer with a high prevalence of rye malt in comparison to pure barley malt. In total, 34 volatile organic compounds were identified, with esters and alcohols being the quantitatively most abundant classes. The yeast strain appeared to impart more differences in the beer's volatile profile compared to malt. In particular, S. cerevisiae var. diastaticus Y2 strain was associated with a higher production of esters, while strain S. cerevisiae Y3 was correlated to the higher amounts of terpenes together with the lowest relative abundance of volatile acids. Our findings encourage further investigation of the fermentation performance of several yeast strains to produce beers with unique flavors. [ABSTRACT FROM AUTHOR]

This study investigated the use of hop extracts as a viable alternative to traditional T90 hop pellets in the brewing process of American-style pale ales. Dry hopping with hop extracts presents a potential solution to challenges associated with beer losses due to hop matter absorption, particularly as craft brewers increasingly employ larger hop bills. The objective was to assess the feasibility of hop extracts in maintaining the physical and sensorial integrity of the final product while potentially reducing beer losses and increasing overall brewing efficiency. This comprehensive analysis revealed that beers brewed with hop extracts exhibited physical attributes, such as bittering, beer volatile composition, and accelerated ageing behaviour, similar to those utilizing T90 pellets. Sensorial data exhibited strong similarities, with dominant stone fruit aromas and a complex flavour profile which included citrus, fruity, floral, spicy and grassy characteristics. Furthermore, the usage of fully soluble hop extracts in lieu of hop pellets increased beer yield by 10.19 ± 2.25 %, by removing the requirement for dry-hop matter removal. The similarities observed between the two dry hop additions demonstrated the potential utilization of hop extracts as a substitute or complementary ingredient for brewers crafting hop-heavy beers. In conclusion, this study demonstrated the application of hop extracts in creating more efficient, hop-forward beers. Hop additions with hop extracts have the potential to create high quality beers, stability under aged conditions, and continuity of brews resulting in process optimization, increased efficiency and enhanced profitability. [ABSTRACT FROM AUTHOR]

The increased use of aroma hops for dry hopping has become a common technique used by brewers to impart hoppy aromas and flavours into beer. The increased demand for aroma hops has led to hop quality becoming more important. Brewers want to ensure the freshest hops are used, however the quality of hops can decrease during storage. The common hop quality indicator is hop storage index (HSI). In this study, two varieties of hops (Citra® and Galaxy®) with three different HSI classifications: fresh (< 0.32), aged (0.41 - 0.50) and overaged (> 0.61) were evaluated. A pale ale was brewed and dry hopped with each variety at the different HSI classifications. The key aim was to assess the impact of HSI on total oil content and beer quality in terms of hoppy aroma and flavour quality. The total essential oil content and profile of hop oil components were analysed. Sensory and analytical analysis was conducted on all beer samples. The total essential oil content decreased as the HSI increased. The increase in HSI changed the profile of hop oil components causing significant decreases in myrcene and leading to an increase in oxidation components such as caryophyllene oxide, humulene epoxide I and humulenol II. Increase in the vegetal attribute for both varieties were significant, most likely due to the formation of sulphur compounds. Bitterness intensity and perceived bitterness increased as the HSI increased, whereas the bitterness quality was reduced. Humulinone concentration in beer increased alongside the HSI value. Beers dry hopped with hops which had a HSI value > 0.41 led to aroma, flavour and bitterness deviations in comparison to beers brewed with fresh hops. While HSI doesn't measure total oil content of aged hops, it does have a negative correlation on the total essential oil content, indicating that the hop quality has deteriorated. [ABSTRACT FROM AUTHOR]

Brewer ozone spectrophotometers have become an integral part of the global ground-based ozone monitoring network collecting data since the early 1980s. The double-monochromator Brewer version (MkIII) was introduced in 1992. With the Brewer hardware being so robust, both single- and double-monochromator instruments are still in use. The main difference between the single Brewers and the double Brewers is the much lower stray light in the double instrument. Laser scans estimate the rejection level of the single Brewers to be 10-4.5 , while the doubles improve this to 10-8 , virtually eliminating the effects of stray light. For a typical single-monochromator Brewer, stray light leads to an underestimation of ozone of approximately 1 % at 1000 DU ozone slant column density (SCD) and can exceed 5 % at 2000 DU, while underestimation of sulfur dioxide reaches 30 DU when no sulfur dioxide is present. This is because even a small additional stray light contribution at shorter wavelengths significantly reduces the calculated SCD at large values. An algorithm for stray light correction based on the physics of the instrument response to stray light (PHYCS) has been developed. The simple assumption is that count rates measured at any wavelength have a contribution from stray light from longer, and thus brighter, wavelengths because of the ozone cross-section gradient leading to a rapid change in intensity as a function of wavelength. Using the longest measured wavelength (320 nm) as a proxy for the overall brightness provides an estimate of this contribution. The sole parameter, on the order of 0.2 % to 0.6 %, that describes the percentage of light at the longest wavelength to be subtracted from all channels is determined by comparing ozone calculations from single- and double-monochromator Brewers making measurements side-by-side. Removing this additional count rate from the signal mathematically before deriving ozone corrects for the extra photons scattering within the instrument that produce the stray light effect. Analyzing historical data from co-located single- and double-monochromator Brewers provides an estimate of how the stray light contribution changes over time in an instrument. The corrected count rates of the measured wavelengths can also be used to improve other calculations: the sulfur dioxide column and the aerosol optical depth, the effective temperature of the ozone layer, or any other products. A multi-platform implementation of PHYCS, rmstray, to correct the count rates for stray light and save the corrected values in a new B-file for use with any existing Brewer data analysis software is available to the global Brewer user community at 10.5281/zenodo.8097038. [ABSTRACT FROM AUTHOR]

Phil Dodds's book is the first to explore Enlightenment Edinburgh's role across multiple scales, from individual people, books, houses, and shops to government and institutions at regional, national and international levels. As he shows, the city's character and the activities of its inhabitants and visitors were strongly determined by a forceful assertion of growing economic hegemony, warfare and colonialism, and the associated struggles for power. Exploiting numerous sources from archival materials to printed books, Dodds clearly demonstrates how richly interconnected the city's population was with its immediate hinterland, the Scottish nation and wider world. The book emphasises the dynamic, changing and interconnected processes revealed by 'universalising' Enlightenment Edinburgh, providing fresh thinking on subjects like the development of the New Town, the history of Edinburgh High School, and the changing composition of works published in the city. [ABSTRACT FROM AUTHOR]

In history there are many approaches to studying beer, and therefore it is not surprising that in the public domain we sometimes encounter practical attempts to reconstruct "historical" beers on the basis of surviving recipes. This article critically evaluates the possibilities and limits of such reconstructions. It is based primarily on the authors' attempt to reconstruct a "historical" beer on the basis of information contained in the work of the Czech brewer František Ondřej Poupě from the turn of the 19th century. From this experience, the study attempts to assess the narrative value of the relevant sources, the reconstructability of the technological processes and the specificity of the raw materials used. [ABSTRACT FROM AUTHOR]

Objective: The study aims to identify the behavior, opinions, motives and expectations of Polish consumers towards beer brands, with a particular focus on a beer brand manufactured by a French brewery. The consumer survey carried out allows identification of several major potential consumer groups to be targeted by a medium-sized independent French brewery with its offer. Methodology: The study employed the use of primary sources obtained via a measurement instrument, in the form of an online survey questionnaire, developed for the purpose of the ResearchLab 2022 academic contest organized by Le Sphinx. The consumer survey was conducted in the period from April 12 to May 01, 2022. A method of indirect measurement, i.e., a survey questionnaire, was used to collect the material, which allows collection and examination of data on large research populations. The questionnaire consists of introductory questions regarding the beer market in Poland, consumer behavior questions concerning consumer awareness, preferences and consumption motives, questions pertaining to market barriers and foreign beer brands, as well as a metric part. The research process involved the use of Sphinx software, which allows intuitive development of a survey questionnaire, its quick distribution, convenient collection of data, as well as comprehensive quantitative and qualitative analysis thereof. The platform additionally allows for real-time tracking of the survey results, which quite is important when conducting research on a well-defined study group. The survey encompassed a research population of 3792 respondents (male and female) of different age ranges. The sample size was determined on the basis of Internet accessibility in Poland (92.4%, in 2021) (2021 Information Society in Poland…, 2021, p. 125). In order to maintain result representativeness, the minimum number of survey participants was calculated at 2401 respondents, assuming a confidence level of 95% and an error of 2%. The representative sample was of a quota nature, defined by the contest holder, and encompassed 40% of respondents aged 18-35 and 36-55 respectively, as well as 20% of respondents over 56 years of age. Gender-wise sample distribution was 60% males and 40% females. The data was examined using such statistical methods as structure analysis, as well as positional or classical measures. Results: The survey results show that the preferred beer package size is 500ml glass bottle, with an alcohol content of 3.6% to 7%. The main Polish market competition for the French independent brewery's new beer brand are Lech, Żywiec, and Desperados. The preferred beer types are lager (72%), IPA (47%) and flavored beer (47%). The beer flavors most commonly chosen by consumers on the Polish market are lemon and lime, mojito, apple and honey. An ideal beer, as typified by the respondents, would be characterized by average proportions of aroma, color, carbonation, bitterness and alcohol content. The factors prompting consumers to try new beer brands are primarily taste, price and advertising, therefore, it is worth focusing on the three, maintaining proportions in the order in which the factors have been presented. Information regarding alcohol novelties most commonly is derived from friends or Social Media, which is why advertising should involve the use of these channels for e.g., various types of Facebook, Instagram, Youtube, Tik Tok contests. The respondents reacted positively to the French beer brand, and the majority would opt to try this type of beer, given the opportunity. Their expectation with regard to the brand is high price, good quality and taste, as well as elegance. Its envisioned label design is associated with the national colors of France, the city of Paris, Napoleon, and the Alps. It is thus worth taking the above associations into account when designing the label. Originality: The article presents the consumer opinions regarding introduction of a new French product on the Polish market. It is addressed to distributors of imported beer. [ABSTRACT FROM AUTHOR]

The following publication focuses on the design and manufacture of a grape press, by presenting the design and technological parameters of its main elements. Today, many innovative solutions are available that can be applied in the production of oenological machines. Designing and building such machines would make the work easier and save a lot of time for brewers. Therefore this machine is designed to help small grape producers to minimize the working processes. The manufacture and assembly of the juice extracting press was carried out in 2022 at the base of an agricultural holding in the Chirpan region in Bulgaria. For the construction of some of the parts of the machine, scrap materials were used, which can be recycled after reaching the end of their life cycle. This was done in order to reduce the financial costs of manufacturing the machine. The arrangement of the individual elements making up the machine is essential for the smooth running of the work process. The press consists of two main parts: a working chamber and a structural frame. The elements of the working chamber are made of stainless steel - handle (D = 20 x L = 640mm), tube with internal thread (D = 44 x L = 480 mm), pressure element (piston) (D = 480 mm), external cylinder (D = 540 x L = 400 mm), internal drum with holes (D =500 x L = 400 mm). The structural frame is composed of several elements: a cylindrical tray with dimensions (D = 600 x L = 80 mm), raised from the ground at a height of 460 mm. A screw rod (D = 38 x L = 340 mm) is mounted centrally on the tray. The working principle of the press is based on the transmission of the pressure force to squeeze out the grape must. The researcher plans to conduct a study with the newly created grape press by experimenting with extracting juice from other fruits. [ABSTRACT FROM AUTHOR]

In recent decades many changes have been adopted in the fungal nomenclature, including the names of yeasts, to achieve a more natural and uniform systematics. The use of one correct name is essential for communication, the search for new knowledge, research studies or business purposes not only in the brewing branch. Nevertheless, how can such rapid progress be followed? The paper attempted to briefly explain the reasons for immense changes that have occurred in the taxonomic and nomenclatural system mainly as a result of modern molecular findings. The process of reclassification is demonstrated on a group of selected contaminants currently detected in Czech beers or breweries. This article presents several online databases that document the ongoing changes and make it easy for experts from various fields to find valid names. [ABSTRACT FROM AUTHOR]

The interest in and growth of craft beer has led to an intense search for new beers and styles. The revival of traditional styles has sometimes been hampered by the use of microorganisms such as lactic acid bacteria. Therefore, studies on alternative yeasts for the production of this style of beer have increased. In this work and together with previous studies carried out with yeasts isolated from Madrid agriculture (from grapes, must, wine, vineyards and wineries), the capacity of 10 yeast strains, belonging to the genus Lachancea thermotolerans, for the production of sour beer has been determined. For this purpose, different fermentation scale-ups (100 mL, 1 L and 100 L) have been performed and their fermentation capacity, aroma compound production (33 volatile compounds by GC), organoleptic profile (trained tasting panel and consumers), melatonin production (HPLC) and antioxidant capacity have been studied. Beer fermented with yeast strain CLI 1232 showed a balanced acidity with a fruity aromatic profile and honey notes. On the other hand, the beer fermented with strain 1-8B also showed a balanced acidity, but less fruity and citric flavour than CLI 1232 strain. Finally, the yeast strain selected by the consumers (CLI 1232) was used for beer production at industrial scale and the market launch of a sour beer. [ABSTRACT FROM AUTHOR]

The article "What are Caracas residents looking for in a craft beer?" talks about the popularity of craft beer in Venezuela and the consumers' search for trying new flavors and styles of this beverage. Craft beer is characterized by its versatility and the possibility of modifying the recipe according to people's preferences. Consumers of craft beer in Caracas mainly buy it in bars and restaurants, and they are willing to pay more for it due to its higher quality and taste. Additionally, it was found that women value the taste and recommendation of the product more, while men give more importance to the color and alcohol content. Consumers consider craft beer to be more genuine and natural than commercial beer. [Extracted from the article]

Dispensing systems are essential in the beer supply chain and form one of the last steps to its final link - the consumer. The maintenance and hygiene of dispensing systems are crucial as they influence the beer quality directly. Dispensing systems comprise various equipment and components necessary to pour a beer in the quality desired by the brewer. The key components with the most prominent product contact are beer transfer tubes. Depending on the construction properties of a gastronomy's premises, long distances have to be covered frequently, resulting in significant filling volumes. For decades, brewers, sommeliers and connoisseurs have known that long hold-back times of beer in the beer tubes reduces quality. In such a case, discarding the whole beer tube's volume is necessary before serving the first tapped beer to meet the quality standards of brewers, gastronomers, and consumers. This study investigates sensory and analytically aroma changes of three different beer styles during storage in a beer transfer tube. For this purpose, an experimental dispensing system with six beer hoses was constructed. The beer storage in the transfer tubes was conducted at two different temperatures, 5 °C and 20 °C. After particular time intervals, the beer was poured and analysed for aging indicators, flavours by GC/MS resp and a trained tasting panel. The results show significant influences on the aroma profile after three hours of storage. The panel identified a change in the aroma profile to flavours usually associated with oxidation and aging. In the comparison of the two storage temperatures, higher temperatures significantly worsen the aroma profile. These findings were supported by an increase in aging indicators determined by GC/MS analysis. [ABSTRACT FROM AUTHOR]

The present study aims at the sustainable use of bakery leftovers and their application as a partial substitute for malt in beer production. We made seven samples of Lager beer where we substituted malt with up to 60 % of bread, three samples of Brown Ale with up to 50 % of bread, and four samples of Porter with up to 80 % of bread. We made a sensory evaluation of the finished beer and determined its chemical composition. Water plays an important role in beer quality, especially in the sensory profile. We did a chemical analysis of the water to compare its chemical profile with that of the brewed beer. Samples with bread that substituted malt up to 30 % showed satisfactory results in the total rating of sensory evaluation. The results of chemical measurement show that the more bread, the saltier the taste of the beer due to the increased Na and Clindicators. Therefore, we suggest not using more than 30 % of bread because the salty taste can be more distinct. We noticed that the quantity of K depends on the type of fermentation and the availability of bread decreases the quantity of the element. We also measured foam stability and beer colour; the results serve as indicators of beer quality. We found that the beer colour and the foam quality in top-fermented beers are not affected by bread. We calculated that 30 % substitution with bakery leftovers could save around 6 - 7.5 kg of barley per 1 hl. Brewers can collect bread leftovers from local supermarkets, cafeterias, etc. [ABSTRACT FROM AUTHOR]

Wort was prepared according to the Congress mash protocol with the addition of 40% unmalted barley, tritordeum, or quinoa. Mashes with quinoa filtered significantly slower than mashes with barley. In contrast, tritordeum filtered similarly as barley, even though tritordeum does not possess a husk. The lack of husk may have contributed to a higher extract yield of tritordeum compared to barley. The final 65 °C mash protocol resulted in shorter saccharification times, but slower wort filtration compared to the Congress mash protocol. When unmalted adjuncts were pregelatinized by heating in water for 20 min at 95 °C, the filtration following the Congress mash protocol was slower and the filtration following the final 65 °C mash protocol was faster than the same mashes prepared without pregelatinization. Pregelatinization also inactivated the endogenous enzymes in the (pseudo)cereals used. This was especially noticeable for quinoa, resulting in wort with markedly lower glucose concentrations, most likely due to the inactivation of endogenous amyloglucosidases. Wort filtration improved for both mashing protocols when an exogenous enzyme mix (Brewers Compass®) was added to each of the three different (pseudo)cereals. Furthermore, addition of the enzyme mix increased the extract yield of the final 65 °C mashes and the FAN levels of the Congress mashes. These findings confirmed the benefit of using the Brewers Compass® enzyme mix during mashing processes with high percentages of (up to 40%) unmalted (pseudo)cereals. [ABSTRACT FROM AUTHOR]

Beer is one of the most consumed alcoholic beverages in the world; its consumption and preference are evolving from traditional industrial beers of low complexity to novel craft beers with diverse flavour profiles. In such a competitive industry and considering the complexity of consumer behaviour, improvement and innovation become necessary. Consequently, consumer science, which is responsible for identifying the motivation behind customer preferences through their attitudes, perception and behaviour, has implemented strategies ranging from simple hedonic measurements to several innovative and emerging methodologies for a deeper understanding of the variables that affect the product experience: sensory, affective and cognitive. In this context, we offer a review inspired by previous research that explores some of the quantitative and qualitative methods used in consumer studies related to beer consumption, ranging from traditional approaches (acceptability, purchase intention, preference, etc.) to techniques that go beyond acceptability and allow a different understanding of aspects of consumer perception and behaviour (segmentation, expectations, emotions, representation, etc.). Also, innovative applications (contexts, immersive technologies and virtual reality, implicit measures, etc.) and current trends related to consumer science (Internet, social media, pairing, product experience, etc.) are addressed. [ABSTRACT FROM AUTHOR]

The craft beer movement in the United States has matured into the cultural mainstream and has become an integral part of broader movements like neolocalism and locavorism. Craft beer affords enthusiasts not only exciting new flavors and a sense of place but also the opportunity to break away from the market's hegemonic domination by corporate beer. The typical craft beer drinker is male, young, and has a relatively high income. And, although women have recently gotten more involved, there have been callout warnings about the lack of diversity in the craft beer movement. The industry acknowledges the problem and is trying to cultivate a positive change. This study used a phenomenological approach to, firstly, explore the meaning of craft beer and, secondly, unearth the perceptions of diversity within the movement. Results indicate that meaning is constructed collectively around the beer, people, place, and community. Moreover, a significant part of the clientele is conscious of the lack of racial diversity and fairly uneasy about it. Therefore, reaching out to a more racially diverse clientele might be not only politically correct but also desirable to keep up with the expectations of a large part of the current customer base. [ABSTRACT FROM AUTHOR]

Breweries can have up to 30 % beer loss due to process inefficiencies. Recently, hop extracts have been explored to offer standardized, cost-effective and a sustainable alternative to brewers. This study aimed to test new hop extracts applied in three main beer styles to showcase potential advantages to brewing. Hop extracts were applied into: 1) one lager wort stream for differentiation into lager and ale beers; into 2) one non-alcoholic beer, and into 3) one specialty beer style, Indian Pale Ale (IPA). Following the application of selected hop extract blends, the resulting beers were submitted to sensory analysis and their profiles compared. Results showed that, when applied to lager wort, brewing solely with hop extracts (naturally pre-isomerized bittering and post-fermentation aroma extracts) successfully delivered true-to-style lager and ale beer profiles. Bittering hops from alpha and beta skewed the aroma towards floral/herbal and citrus/lemon, respectively. Aroma hop extracts contributed towards citrus enhancement in lager, and stone fruit/floral in ale. Overall, hop extracts improved hop bill efficiency when compared to hop pellets. In non-alcoholic beer, sweetness was modulated, worty notes masked, and mouthfeel improved. In IPA, a blend of post-fermentation extracts (Amarillo®/Cascade/Citra®) significantly increased positive attributes (fruity, sweet, floral, and citrus). Also, it was possible to deliver a characteristic dry hop taste impact, while significantly reducing the brewing time. The selected hop extract blend delivered positive taste impact across all beer applications. [ABSTRACT FROM AUTHOR]