Abstract Traditional styles of beer that undergo spontaneous fermentation and/or maturation in oak barrels are becoming increasingly popular amongst craft beer consumers. These products are costly to produce, partly because some barrels develop undesirable flavor profiles and are excluded from the final blend. As a first step towards understanding variation in beer quality that occurs during barrel maturation, next-generation sequencing was used to profile the bacterial microbiome and fungal mycobiome of three beers; an American Coolship Ale (ACA), an aged sour ale, and an Imperial Porter. For the aged sour ale, produced across three years, it was observed that while there were significant differences in key lactic and acetic acid bacterial genera according to beer age, within each production batch there was substantial barrel-induced variation in microbiome profiles. Similarly, for the Imperial Porter significant differences were observed in the relative abundance of Saccharomyces cerevisiae and Brettanomyces bruxellensis across the barrel population at two sampling time points. Overall, the results point towards barrel-induced variation in the rate of “microbial maturation”. Further work to understand the underlying cause of this variation will enable brewers to better predict and monitor their barrel projects to achieve more consistent outcomes.

中文翻译：

---

桶诱导的陈年酸啤酒和帝国波特啤酒微生物组和真菌组的变化

摘要 在橡木桶中自发发酵和/或成熟的传统啤酒越来越受到精酿啤酒消费者的欢迎。这些产品的生产成本很高，部分原因是一些桶会产生不良风味，并被排除在最终混合物之外。作为了解酒桶成熟过程中啤酒质量变化的第一步，使用下一代测序来分析三种啤酒的细菌微生物组和真菌微生物组；一种美国 Coolship 艾尔 (ACA)、一种陈年酸味艾尔和一种帝国波特。对于跨越三年生产的陈酿酸麦酒，观察到虽然关键乳酸菌和醋酸菌属根据啤酒年龄存在显着差异，在每个生产批次中，微生物组谱都存在大量由桶引起的变化。类似地，对于帝国波特，在两个采样时间点，在整个桶群中，酿酒酵母和布氏酒香酵母的相对丰度存在显着差异。总体而言，结果表明“微生物成熟”速率由桶引起的变化。进一步了解这种变化的根本原因将使酿酒商能够更好地预测和监控他们的桶项目，以实现更一致的结果。结果表明，“微生物成熟”的速度会因桶而发生变化。进一步了解这种变化的根本原因将使酿酒商能够更好地预测和监控他们的桶项目，以实现更一致的结果。结果表明，“微生物成熟”的速度会因桶而发生变化。进一步了解这种变化的根本原因将使酿酒商能够更好地预测和监控他们的桶项目，以实现更一致的结果。