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Raw materials with significant levels of nutrients, such as protein and carbohydrates, phenolics, and antioxidant compounds were considered as hop replacements in the brewing process. In this study, the composition of Rubim (Leonurus sibiricus L.) and Mastruz (Chenopodium ambrosioides L.) for the partial (25%, 50%, and 75%) or total replacement of hops in beers was explored. The beers formulated with high levels of Rubim and Mastruz resulted in an increase in antioxidant activity and bioactive compounds. The bioactive compounds, antioxidant activity, and International Bitterness Units (IBU) were analyzed in wort before fermentation and in beers. Beer with hops replaced by 25% Rubim and beer with 100% Mastruz presented higher total phenolic compounds. Replacing hops with 100% Rubim and Mastruz presented higher antioxidant activity by DPPH, and the IBU decreased with the replacement of hops by Rubim and Mastruz. Pearson correlation was performed to establish the relationship between bioactive compounds and antioxidant activity, and principal components analysis was performed to understand the interrelationships among the measured bioactive compounds and antioxidant activity. The beers with hop replacement were sensorially accepted, and the bitterness intensity was experienced by consumers. [ABSTRACT FROM AUTHOR]

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]