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The consumption of craft and specialized beer across the world has changed, since it passed from something little known to a familiar product among consumers, which has led to brewers incorporating new flavors and ingredients in beer. Regarding this subject, this study aimed to determine physical–chemical properties, acceptability, and gender behavior on beers with Rubim and Mastruz as hops bitterness substitution, following the proportion: 25, 50, 75, and 100%. A consumer trial (n = 84) was conducted to determine acceptability of nine beers. The participants were asked to rate their opinion about the color, aroma, flavor, overall acceptance, and bitterness intensity. Consumers assessed purchase intention. The hops bitterness substitution affected physical–chemical and sensory properties of beers. International bitterness units (IBU) decreased with increased levels of hops substitution, and the sensorially bitterness was felt by men and women. All beers presented purchase intention for men and women. Gender influenced choices and purchase intention of beers, since women usually look for new flavors, as men are mostly influenced by previous experiences and friendship recommendation. Practical applications: This study brings significant information about the factors considered by consumers when they purchase and consume craft beer, aiming the influence by gender. The results were obtained by simple sensory methodologies, such as hedonic scales values, which took into consideration the consumers' appraisal and evaluated it by multivariate approaches, as Principal component analysis (PCA). With the emergence of craft beers, the results of this study emphasize consumer characteristics that can describe the relationship between perceived sensory complexity and appraisal, as well as evaluate how beer knowledge and familiarity with beer impact their decisions, which will help craft brewers market their beers effectively. [ABSTRACT FROM AUTHOR]

Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s−1, consistency index (22.96 (Pa s−1)n), hysteresis area (140.40 mPa s−1) and hardness (31113.33 g) but a lower melting rate (0.38 g min−1), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient. [ABSTRACT FROM AUTHOR]