The COVID-19 crisis and ensuing supply chain disruptions prompted many breweries and distilleries to repurpose their facilities for the production of hand sanitizer, with the vast majority following the World Health Organization formulation (80% v/v ethanol, 1.45% v/v glycerol and 0.125% v/v hydrogen peroxide). The long term shift from bottling to canning among craft brewers left canning as the sole

In the United States, the market for “hard” (alcoholic) ciders is growing rapidly, with over $1 billion USD in sales in 2018. These ciders present a broad range of sensory profiles, especially for small-production ciders from craft and local cideries, which represent at least 25% of the market. Unfortunately, the sensory profiles that characterize craft ciders are not well-defined in comparison to

Beer subjected to forced aging by five (Medium) or ten (High) heat/chill cycles (60 °C 48 h/0 °C 24 h) showed increased turbidity from 5.4 ± 0.4 EBC units without forced aging to 12.9 ± 0.7 and 48 ± 2 EBC units for Medium and High forced aged beers, respectively. The particle size diameter increased from 100–200 nm to 10–30 µm. The colloidal changes were associated with modifications of the low molecular

Abstract Previous research demonstrates that barley genetics can influence beer flavor. However, the chemical basis for differences in beer flavor attributed to barley is not well defined. Here, the associations between beer volatile compounds and sensory descriptors were investigated in a controlled experiment, whereby barley genotype was the main driver of variation in the system. Beer was brewed

β-Amylase is important to the malting and brewing industry because it is one of four main enzymes involved in fermentable sugar production during mashing. There are two functional barley β-amylases encoded by the Bmy1 and Bmy2 genes. Mashing is commonly performed at high temperatures and β-amylase1 (Bmy1) is vulnerable to thermal inactivation at these temperatures. Unlike Bmy1, Bmy2 is not stored at

Storage conditions play an important role in maintaining the integrity of hop products during processing, transport and storage, and their ultimate quality when used to brew beer. Several groups have investigated variation in alpha acids, beta acids and polyphenols under different storage conditions, but there are few studies directly linking changes in hop acid composition under pro-oxidative conditions

The evolution of isohumulones, main bitter compound of beers, through storage and its bitter impact has been studied for many years. With the uprising of highly hopped and, especially, dry-hopped beers during the last decade, other compounds such as humulones, cis-humulinones and hulupones have been shown to participate in both the sensory and measured bitterness of these beers. However, the fate of

In the last decade, with the combined application of high efficiency preparation techniques, high resolution HPLC MS/MS and sophisticated NMR technologies, novel bitter derivatives of α-, iso-α-, β-acids have been identified in beer and model solutions, which has updated our knowledge of hop chemistry. In this review, newly identified cyclic and oxidative products of α-, iso-α-, β-acids in hops and

In this study, yeasts inherent in traditional starter materials of four indigenous communities from northeast India were characterized. These included Saccharomyces and non-Saccharomyces types representing several genera and species such as Saccharomyces cerevisiae, Wickerhamomyces anomalus, Candida glabrata and Candida tropicalis. The yeasts were cultured in synthetic minimal media (2% glucose and

Terpene alcohols play an important role in hop aroma, and their stereostructure is closely correlated with aroma characteristics. The stereoisomer distributions among R-(−)- and S-(+)-linalool, nerol and geraniol, S-(−)- and R-(+)-β-citronellol, (2Z,6E)- and (2E,6E)-farnesol in five varieties of Chinese hops were investigated using Headspace-Solid Phase Micro-Extraction Enantioselective-Gas Chromatography-Mass

To study the effect of temperature on the bacterial community structure and ester generation of fermentation of a Maotai-flavored Chinese liquor, grains were fermented anaerobically at 25 °C, 30 °C, 35 °C, 40 °C, and 45 °C, respectively. The results of high-throughput sequencing and statistical analysis showed that temperature had an influence on the bacterial community structure and the diversity

Maltose increases the activity and thermostability of barley β-amylase at high mashing temperatures. Here we examined the effects of maltose on malt β-amylase activity and thermostability at reduced mashing temperatures. The β-amylase activity was relatively thermostable at both 52 and 58 °C with or without added maltose. At 52 °C, only 500 mM maltose significantly increased (P = 0.0004 to P < 0.0001)

The current article is concerned with the instability of 2-methylbutyl isobutyrate (2-MBIB) throughout beer storage. 2-MBIB is the primary ester of hops and HS-SPME-GC-MS/MS analysis of 135 commercial ales confirmed that 2-MBIB is also one of most abundant hop-derived volatiles in ale. To investigate 2-MBIB stability during beer aging, eleven domestic ales with initial 2-MBIB levels ranging from 10 − 311 µg/L

Malt soluble protein (SP) can be determined by different analytical procedures such as Kjeldahl, combustion, or spectrophotometry. From a practical standpoint, the spectrophotometric method is the most preferred. This method requires a linear calibration with different malts in a wide SP range. For this calibration however, protein in wort is determined by Kjeldahl as the reference method. Considering

Kombucha tea is made by aerobically fermenting a sweetened tea infusion with a kombucha culture, a symbiotic culture of bacteria and yeasts. The resulting beverage is usually non-alcoholic, sour and refreshing, but not naturally sparkling. Many consumers are drinking kombucha because of its alleged health effects and as kombucha tea is increasing in popularity, consumers are increasingly demanding

The presence of Fusarium head blight on barley impacts beer quality and can have a significant financial impact on the brewing industry. In this work we investigate the use of a portable GCMS instrument combined with a simple headspace solid phase microextraction method as a potential method for the in-situ detection of fungal growth in barley. Four volatile organic compounds (ethyl acetate, 1-pentanol

Bacterial contamination is a long-standing problem in the brewing and distilling industry. Extant approaches in measuring contamination levels, or for measuring specific microbes, is either slow or expensive. A very rapid (< 1 hr) DNA method using PCR coupled with a fluorescent molecular beacon, showing a sensitivity able to detect levels of a common contaminant (L. delbrueckii), well before sensory

Water is of major importance to all living organisms as a fundamental resource for life. Yet, competing demands for water resources may lead to an average gap of 40% between global demand and supply by 2030 based on the reality that in the 20th century the world population tripled, while water use multiplied six-fold. Additionally, freshwater constitutes only 2.5% of the total global water reserves

In recent years, hop aroma emerged as a key quality characteristic of popular beer styles. Accordingly, the instrumental analysis of hop derived odorants in beer advanced as a must have analytical technique for research and quality control purposes. Still, the analysis of hop aroma compounds is challenging. Substance concentrations might strongly vary depending on the beer style, matrix effects might

Fatty acids (FA) are minor compounds in beer and its raw materials, but can develop important roles in brewing and require monitoring. The aim of this work was to show the potential of capillary electrophoresis for fast hop analysis and to propose a simple method for the determination of saturated and unsaturated FA in different hop varieties. Sample preparation was investigated and evaluated and validation

The present study examined whether hop proanthocyanidins (PACs) or polyphenols could effectively protect alcohol-induced toxicity in human neuroblastoma SH-SY5Y cells. An in-vitro experiment indicated that alcohol could damage the SH-SY5Y cells. The degree of damage was correlated with the alcohol concentration. Cell damage was measured by cell viability, using the MTT assay, and cell apoptosis (programmed

Malt fermentability, along with malt extract, helps determine the amount of malt needed for beer production. While diastatic power (DP) was initially associated with fermentability, it was later demonstrated that variation in fermentability is poorly explained by DP alone. Several studies have suggested that β-amylase and its thermostability, as well as some malt modification parameters, can considerably

Understanding yeast dynamics during fermentation is important for quality control, whether monitoring fermentation consistency or identifying aberrant events, such as premature yeast flocculation (PYF). Previous models of fermentation dynamics tend to be parameter rich and require large time series, which are rare in industry. This research investigates five simpler models to 1) describe fermentation

To convert ferulic acid into 4-vinylguaiacol (4-VG), Saccharomyces cerevisiae must have intact PAD1 and FDC1 genes. British-type top-fermenting yeast strains have nonsense mutations in both of these genes; whereas, bottom-fermenting yeast strains have a nonsense mutation in their S. cerevisiae-type FDC1, and have lost their S. eubayanus-type FDC1 and PAD1 genes. Here, top-fermenting yeast transformants

Recently, the brewing industry has invested significant resources into the development of new specialty beers, in response to increased consumer demand. Low carbohydrate and novel flavored beers have resulted and these are particularly attractive for consumers, even if technologically challenging to produce. The aim of this work was to produce a low carbohydrate and novel flavored beer in a traditional

High gravity (HG) and very high gravity (VHG) fermentations are increasingly attractive within the brewing industry as a means of optimizing process efficiency and energy-saving. However, the use of highly concentrated worts is concomitant with a number of biological stress factors that can impact on yeast quality and fermentation performance. In order to eliminate or reduce potentially detrimental

Changes to industrial fermentation processes are rare, largely due to the impact on viability for Saccharomyces spp., related to environmental stresses during the process such as: osmotic pressure, ethanol concentration, dissolved CO2. This research studied yeast behavior during a High Gravity (HG) fermentation under partial vacuum pressure during standard brewing operations. This was accomplished

The aerial portion of plants (phyllosphere) harbors complex and diverse microbial communities that have been shown to influence host growth and fitness, tolerance to environmental stressors, disease susceptibility, and the productivity of economically significant crops. However, despite its reproductive importance to the host and economic value, the microbial ecology of anatomical flowers (anthosphere)

Multi-stage dry-hopping is a technique that is widely used by brewers to achieve intense hop aroma in beer. However, a thorough analysis of its efficacy does not exist in the published literature. The goal of this study was to compare the properties of beers produced by single or two-stage dry-hopping at the same cumulative rate. On the pilot scale (80–100 L), an un-hopped base beer was subjected alternately

Beer is a fermented beverage rich in polyphenols, with approximately 30% derived from hops and 70–80% originating from the malt. In a previous study, a native plant called Parastrephia lucida was reported as a new natural source of antioxidant compounds. Thus, this study aimed to produce a Porter-style craft beer enriched with P. lucida, for a higher antioxidant capacity. The addition of P. lucida

When making malt, the endosperm is hydrated during steeping to make stored starch available for extraction. Differences in steep regime impact malt quality. Differences in malt quality results between the United States Department of Agriculture-Agricultural Research Service (USDA-ARS) and Montana State University (MSU) malt quality laboratories are primarily due to differences in steep regime and are

Triticale grain, a wheat-rye hybrid mostly used for animal feed, has been recently reported to exhibit different trends when used as unmalted or malted grain in the brewing industry. The aim of this study was to evaluate the potential of four different triticale lines to evaluate their potential for malt production. The four studied triticale malts PM-1, PM-3, PM-6, and PM-8 lines yielded an extract

To understand the influence of storage period on the quality of light-flavor Daqu, physicochemical and biochemical indices, as well as microbial communities of Daqu were analyzed by traditional and metagenomics methods. The results suggest that the moisture content of the Daqu samples are essentially invariant during the storage period; the acidity ascended slowly during the first 3 months, then descended;

The impacts of infusion methods used in the production of gin were investigated by analyzing the concentrations of terpene flavor compounds in two laboratory distilled gins and six commercial gins using Gas Chromatography–Mass Spectrometry (GC–MS). The technique quantified 10 volatile terpenes that are common flavor-active constituents of botanicals used in gin recipes. Differences between the individual

In brewing research, non-Saccharomyces yeasts have gained attention in recent years, owing to their potential to influence the characteristics and flavor of beer. The Lachancea genus possesses an uncommon trait, the production of significant amounts of lactic acid during alcoholic fermentation. This trait could potentially be harnessed for brewing purposes, particularly for the production of low alcohol

This subcommittee was formed based on the recommendation of the American Society of Brewing Chemists (ASBC) sensory subcommittee. Its purpose was to determine if the Tetrad Test is as sensitive as the Triangle Test for beer sensory testing. To accomplish this task, 11 sensory panels participated in Tetrad and Triangle testing of two commercially available beers. Half of the samples were stored at 4 °C

Previous testing by the sensory subcommittee confirmed that the Tetrad Test was more sensitive than the Triangle Test on beer samples with higher Effect Sizes. The subcommittee also wanted to confirm that the Tetrad Test was equally effective for samples with lower Effect Sizes; therefore, a new study was designed to validate the sensitivity of the Tetrad Test for smaller d’ values. The results of

Dry-hopping, which is the cold, aqueous extraction of hops into beer, has gained popularity in recent years as a method for achieving intense hop aroma and flavor in beer. With some brewers dry-hopping at rates up to 2 kg/hL (∼5 lb/barrel), considerable waste is generated in terms of both beer loss and spent hops. The retention of valuable volatile and non-volatile hop components within spent hops

Abstract A multi-year field study was conducted in Oregon and Washington to evaluate the influence of nitrogen fertilization rate and timing on cone quality and nitrate accumulation in cones. The impact of nitrogen rate on cone yield, levels of hop acids, total oil content, color, and nitrate level were year dependent. However, when data were aggregated over years and analyzed using a mixed effect

It is generally recognized within the brewing industry that hop aroma and flavor in beer changes as beer ages post-packaging. Lager beer staling has been studied extensively, while dry-hopped beer has received limited attention. This study evaluated the impact of dissolved oxygen on the sensory and hop volatile profiles of dry-hopped beer during storage. Commercially-brewed dry-hopped beer was dosed

The top pressure of CO2 has been studied in the brewing industry as a method for improving the quality of beer. This study focused on the influence of top pressure on the flavor of lager beers by measuring different physicochemical and flavor parameters during primary fermentation and maturation. Sensorial analyses were also conducted to reveal the relationship between the instrumental data and the

Chinese baijiu is produced using a unique brewing method, and few studies have examined changes in microbial communities during baijiu fermentation. In this study, changes were evaluated in the microbial communities of Sichuan Xiaoqu baijiu fermented grains using high-throughput sequencing. The bacterial community mainly consisted of Enhydrobacter, Acinetobacter, Leuconostoc, Escherichia-Shigella,

(2019). The 2018 Annual Report of the Brewery Convention of Japan (BCOJ) Journal of the American Society of Brewing Chemists: Vol. 77, No. 2, pp. 147-147.

Sequential-Stir Bar Sorptive Extraction (Seq-SBSE) was investigated as a technique for the extraction and concentration of volatiles in beer prior to gas chromatography–time-of-flight mass spectrometry (GC–TOFMS) analysis for standard solutions prepared in an imitation beer solvent. Twenty-seven beer analytes across a range of polarities (Ko/w’s) were investigated. The technique provided acceptable

The impact of two commercial enzyme preparations (Mats L Classic, Brewers Compass) used for mashing buckwheat malt was studied to assess their efficacies in releasing D-chiro- and myo-inositols, fermentable sugars and low molecular weight proteins and peptides. Concentrations of these compounds were determined in buckwheat malt, wort, and beer using sensitive ion-exchange and size exclusion chromatography

It has been well established that beer is an excellent source of polyphenols, due in part to the contribution of xanthohumol and other compounds from hops. The intent of this study was to explore the relationship between alpha acid content, antioxidant activity, and boil time in hops. Ten hops strains with different alpha acid contents were analyzed for phenolic antioxidant content via Total Phenolic

The hop isomerization reaction during the brewing process is interfered by many factors such as wort composition and time resulting in significant bitter substance losses. A novel mash filtration system provides new possibilities, as four wort flows (instead of one) are separated in parallel and thus different wort characteristics are available for enhancing the hop isomerization rate. A laboratory-scale

Microbial spoilage of alcohol-free and low-alcohol beers, beer-mixed beverages, and soft drinks is most commonly caused by yeast. Yeast-related biofilms are therefore a serious problem in the production of these beverages. Fast detection of developing biofilms is a key factor to prevent subsequent spoilage of the product. For fast yeast detection, a new specific medium was developed and combined with

Precise determination of yeast physiology is crucial in both laboratories and breweries. Our aim was to identify a sensitive indicator that could demonstrate subtle physiological differences in brewer’s yeast cultures. During 4-day ageing at 25 °C, the cell viability, intracellular adenosine triphosphate (ATP) content, and intracellular pH values changed significantly. The ATP content and intracellular

The nonalcoholic and low alcohol beer (NABLAB) market has enjoyed significant growth in the past years and is forecasted to keep growing. However, NABLAB has organoleptic issues and lacks acceptance from many consumers. While dealcoholization methods focus on gentle and the most selective ways possible to remove ethanol from normal strength beers to not compromise the taste, biological methods focus

The objective of this study was to analyze microbial community structure of traditional and automated Daqu. Bacteria, molds, and yeasts of two Moutai-flavor Daqu samples that were isolated and screened using a culture-dependent method and microbial community structure using a culture-independent method (high-throughput sequencing). Results showed that 15 and 78 microbial genera were identified using

In this collaborative BCOJ study, the Alcolyzer method, after removing yeast by centrifugation, was found to be applicable to the analysis of alcohol concentration in pitching yeast slurries and yeast containing samples during fermentation. This method has been adopted for inclusion in the Methods of Analysis of the BCOJ, as the differences between the average alcohol concentrations measured by the

A collaborative test was performed to determine the repeatability and reproducibility coefficients of variation for the Lateral Flow Assay for deoxynivalenol (also known as DON or vomitoxin) in barley prior to inclusion of this method in the ASBC Methods of Analysis. Deoxynivalenol interacts with colored beads in the lateral flow test strip and the color intensity in the test zone is measured using

Respiratory deficient cells or “petites” are the most common type of mutation found in brewing yeast. High levels of petites are known to contribute to unwanted flavors in beer along with yeast flocculation problems during fermentation. However, a minimal amount is known regarding the impact of petites when present at naturally occurring frequencies. Accordingly, this study investigated if petites

The brewing by-product brewer’s yeast biomass (BYB) was evaluated as a bioadsorbent for removal of basic dyes and lead from aqueous solutions. The functional groups including the hydroxyl group and cyano group are the major sources of adsorption by BYB. The adsorption of dyes on BYB was negatively correlated with temperature, whereas with lead, it was positively correlated with temperature. The adsorption

The aim of this study was to identify yeast strains and hop-tolerant lactic acid bacteria from Bozo, a traditional Kyrgyz-fermented beverage that has been described as a predecessor of today’s beer. The isolated cultures were screened for their potential use in beer fermentation. A functional beer beverage made from an ancestor of beer could prove innovative for craft brewing. The cultures were isolated

Enzymes in hops have recently been demonstrated to hydrolyze beer dextrins, produce fermentable sugars in finished beer, and pose significant safety and quality challenges for brewers. In an effort to mitigate beer refermentation following dry-hopping in the presence of yeast and the effect of “hop creep,” brewers look to adjust recipes, selection of ingredients, and dry-hopping conditions. With p

Upon beer storage, the levels of staling aldehydes increase, which coincides with the appearance of characteristic off-flavors. Bound-state aldehydes have been reported as potential sources of off-flavor appearance in aging beer. This study investigated the stability of cysteinylated aldehydes, also referred to as 2-substituted 1,3-thiazolidine-4-carboxylic acids, and the release of aldehyde compounds

The analysis of fermentability, or real degree of fermentation (RDF), involves the determination of real extract (RE) in a fermented sample. Considering that RDF analysis is expensive and time consuming, some researchers instead, report the apparent degree of fermentation (ADF). However, since the ADF calculation considers initial and final specific gravities of the fermented sample, variation in alcohol

This study examined the effects of honey varieties and non-Saccharomyces cerevisiae (Torulaspora delbrueckii and Kluyveromyces thermotolerans) on the flavor volatiles of mead. Five different types of mead were prepared from the honey varieties: vitex, acacia, linden, multifloral, and jujube. Among them, multifloral mead had the highest alcohol content, and acacia mead had the highest ester and acid