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Beer, one of the most widely consumed alcoholic beverages globally, is typically produced from barley and hops, and contains carbohydrates, proteins, vitamins, minerals, ethanol, and bioactive phytochemicals such as phenolic compounds. However, the knowledge of protein content, particularly bioactive peptides in beer, remains limited. Given that beer production involves raw materials rich in both proteins and proteolytic enzymes, which may remain active throughout the product's shelf life, beer holds potential as a source of bioactive peptides. This study aimed to investigate the presence of bioactive di- and tripeptides in craft beer samples from Pilsner and IPA styles, after 3 or 6 months of storage. LC-MS/MS analysis was performed using the 46 Da neutral loss method and collision-induced dissociation, followed by peptide bioactivity screening through the BIOPEP database. Twelve di- and tripeptides, with masses ranging from 177 to 329 (m/z), were identified, exhibiting potential bioactivities such as dipeptidyl peptidase IV and III inhibition, ACE inhibition, and antioxidative properties. These activities are associated with reduced risk of high blood pressure and metabolic syndrome. After 3 months of storage, peptide intensity decreased in Pilsner samples but increased in IPA samples. Pilsner beers, typically clear due to added chill-proofing proteases, showed reduced peptide intensity over time, whereas IPA, which often remains hazy and lacks such enzymes, exhibited increased peptide levels. These findings suggest that Pilsner beers may benefit from quicker consumption, while IPA may be better suited for longer storage to maximize bioactive peptide intake. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Beer is a fermented beverage part of socio-cultural traditions, and recently, craft beer (small and industrial manufacturers) has been covering interest in many regions, such as México. The objective of this work was to analyze physicochemical kinetics and determine the ethyl and methyl content in our own-manufactured (OM) craft beer and compare it with commercial craft beer. The experiment was divided into two sections: (1) three types of Ale craft beer (Blonde, American Pale, and Stout) were manufactured, and during the fermentation process, physicochemical kinetics (pH, specific gravity, lactic acid, ethanol, and sugars) were analyzed, and (2) both the OM and six commercial craft beers were studied to analyze the content of methyl and ethyl alcohols via HPLC. Statistical analysis: (1) A completely randomized design with repeated measurements and a Pearson's correlation test (p < 0.05) were conducted. (2) A complete block randomized design to compare alcohol production in OM and commercial beers was conducted. Results: (1) The pH, specific gravity, and maltose tended to decrease during the first 24–48 h of fermentation; however, no changes were observed during the remaining 120 h. In contrast, lactic acid production started after 48 h in Blond and American Pale beers and after 72 h in Stout. Maltose, glucose, and fructose were consumed immediately during ethanol production. (2) The HPLC analysis showed a retention time of 25.9 min for ethanol, with the lowest levels for Blond (6.2%) and the highest for Pale (7.5%) in OM, while commercial beers ranged from 4.5% to 6.8%. No methanol was detected in any beer analyzed; on the other hand, lactic acid was observed in all beers analyzed. In conclusion, physicochemical changes were observed immediately at the beginning of the fermentation process. Commercial and OM beers comply with the provisions of the Official Mexican Standards. [ABSTRACT FROM AUTHOR]

Craft beer has gained popularity due to its unique sensory characteristics and complex matrix with nutritional and potential health benefits. Studies linking beer consumption to skin conditions are limited, however, the high content of bioactive compounds is related to biological activities such as antibacterial, anti-inflammatory, anti-oxidative, and anti-carcinogenic. This study aims to evaluate the antioxidant, photoprotective and metabolic activity in human keratinocytes (HaCaT). Eighteen craft and four industrial beers were analyzed after dealcoholizing, degassing and freeze-drying. Total phenolic content (TPC) and antioxidant activity were determined. The most promising craft beer was studied for its photoprotective and metabolic activity. An India Pale Ale beer (ALM-IPA) presented the second best TPC (8.96 ± 0.64 mg of GAE/g) and promising antioxidant activity by ABTS (IC50 = 55.21 ± 4.68 µg/mL), H2O2 (IC50 = 23.54 ± 1.53 µg/mL) and FRAP (53.74 ± 1.27 µmol TE/g) assays. Regarding photoprotective activity, a solar photoprotection factor of 48.85 ± 0.39 was obtained. ALM-IPA showed no cytotoxicity up to a concentration of 250 µg/mL after 24 and 48 h of incubation. The potential benefits of beer extracts on skin can be seen, but further studies are essential to corroborate the findings and guarantee the safety of the extracts. [ABSTRACT FROM AUTHOR]

The global growth of the craft beer market has driven the use of native ingredients to improve the sensorial and nutritional qualities of the product. This study investigated the optimization of an Ale-type craft beer from Pilsen malt (PM) with the addition of cañihua malt (CM) and aguaymanto juice (AJ), using a D-optimal experimental design. The independent variables were CM (5–25%) and AJ (5–15%), which influenced the physicochemical, technological, and sensorial attributes of the beer. The results show that CM and AJ improve the physicochemical properties of the beer, such as foam stability and alcohol content, while maintaining comparable levels of specific gravity, turbidity, and bitterness with the control sample. The addition of AJ significantly altered the physicochemical profile of the beer, in particular by reducing pH and increasing acidity. Sensory analysis revealed positive consumer acceptance, with favorable evaluations of aroma, appearance, and body, particularly in samples containing moderate levels of CM and AJ. In addition, consumer purchase intention was high for these formulations. Optimization through the desirability function determined that the ideal ingredient concentrations were 74.52% PM, 15.55% CM, and 8.93% AJ. Within the ranges studied, it is concluded that the addition of CM and AJ successfully produced a craft beer with notable nutritional benefits and high sensory acceptability. [ABSTRACT FROM AUTHOR]

Beer produced by autochthonous microbial fermentation is a long-established craft beer style in Belgium that has now been implemented commercially in New Zealand. We used a metabarcoding approach to characterize the microbiome of 11 spontaneously fermented beers produced by a single brewery in Oamaru from 2016 to 2022. Key organic acid concentrations were also determined. Both bacterial and fungal populations varied considerably between vintages and between individual brews produced in 2020. Similarly, for organic acids, the concentrations of L-malic acid, succinic acid, and L-lactic acid statistically differed from one vintage to another. Moreover, a correlation between the concentrations of certain organic acids and microbial composition was inferred by ordination analyses. Through reference to publicly available climate data, humidity and maximum temperature seemed to enhance the abundance of Penicillium and Hanseniaspora in beer microbiota. However, comparison with previously published studies of Belgian lambic beers, similar Russian ales, and publicly available temperature data from these regions showed that the microbial populations of these were relatively stable despite greater extremes of weather. Our results suggest that while climatic variables may influence microbial populations during beer making that employs autochthonous fermentation in New Zealand, such variation is not evident where similar beers are produced in facilities with a long-established history of production. These findings have implications for lambic-style beer production in the context of global climate change, notably where microbial populations may lack environmental adaptation. [ABSTRACT FROM AUTHOR]

Purpose: The study aims to analyse whether the selected craft beers carry out sustainable practices, not only in production but also in promotion and distribution, highlighting territoriality and shared pride with their audience. Design/methodology/approach: This article examines sustainable practices in craft beers through a qualitative analysis of 42 breweries in Spain. Territorial marketing and circular economy strategies are identified. The results show an increasing integration of sustainable practices and their impact on brand perception. This research contributes to the literature on sustainability in local industries and offers recommendations for small breweries seeking to differentiate themselves in competitive markets. Findings: Key results show the integration of territoriality and sustainability elements in their marketing. Diverse sustainable practices are observed such as the installation of solar panels and the use of gas-powered vehicles. As for the advertising, and public relations strategy, it is noted that all the beers studied use these tools to be present at fairs, festivals, and events in their territories. Originality/value: This study investigates the integration of sustainable practices in the craft beer industry in Spain, analysing a sample of 42 breweries. Qualitative methods are used to identify sustainability practices and the promotion of territorial branding strategies. Results indicate a correlation between brand identity and sustainability, with implications for the expansion of the circular economy model. It is suggested that small artisanal producers adopt territorial branding models to strengthen their sustainability and competitiveness. [ABSTRACT FROM AUTHOR]

Although craft breweries have grown rapidly over the last decade, previous research has primarily focused on the aspects of marketing and consumer preferences. Little is known about authenticity of visitor experiences or perceptual differences that might exist between local and non-local visitors. Furthermore, a valid scale applicable to craft beer settings and authentic hospitality experiences at large is non-existent. This study addressed these research gaps by developing an authenticity scale for measuring craft brewery visitor experiences using a mixed-methods approach (participant observations, semi-structured interviews among brewery visitors, and two waves of survey data collection). A three-factor scale (Core Product Authenticity, Authenticity of Care, and Authenticity of Ambiance) was developed and validated through thematic analysis, and exploratory and confirmatory factor analysis. No significant differences were found between local and non-local brewery visitors. This study sheds light on visitor experience management at craft breweries. [ABSTRACT FROM AUTHOR]

During the COVID-19 pandemic, the perception of safety became a real issue in the minds of the festival consumer. Because of this, festival producers had to manage the expectation that proper precautionary measures are in place to protect festival attendees. Thus, the experience of the festivalscape has changed where festival attendees are more aware of safety in their festival environment. Limited prior studies have included safety in the festivalscape though there are calls to include safety as an additional factor. Thus, the purpose of this research is to determine whether safety indeed plays a significant role in the festivalscape when predicting festival success (revisit intention). To achieve this objective, researchers surveyed craft beer festival attendees in Boone, North Carolina, USA on their festivalscape experiences including safety, facility, beverage quality, convenience, and staff quality. Outcomes of festival experiences included the success factors affective response and revisit intention. [ABSTRACT FROM AUTHOR]

Background and Objectives: Red rice is widely cultivated in the semi‐arid regions of Northeastern Brazil and is notable for its rich phenolic content and nutritional value. The use of red rice as a nonconventional adjunct in brewing can enhance the sensory and nutritional qualities of craft beers, offering a unique product profile that appeals to the growing demand for differentiated and artisanal beverages. This study aimed to evaluate the sensory and nutritional impact of incorporating red rice from two distinct regions, Bahia and Paraíba, into the brewing process. Findings: The study analyzed the effects of red rice from Bahia and Paraíba on the antioxidant capacity, phenolic content, and volatile composition of the resulting beers. Beers produced with Paraíba red rice exhibited a higher phenolic content and antioxidant capacity, while the Bahia variety contributed to a more complex aromatic profile. Sensory evaluations showed that the Bahia rice beer received higher ratings for aroma and overall acceptance, whereas the Paraíba rice beer stood out in antioxidant properties. Conclusions: The inclusion of red rice as a brewing adjunct in craft beer formulations enhances both antioxidant capacity and sensory complexity, contributing positively to consumer acceptance. Utilizing regionally sourced red rice varieties adds distinct sensory attributes to the beers, increasing their appeal within the specialty beverage market. Significance and Novelty: This research demonstrates the potential of red rice as an innovative and sustainable adjunct for the craft beer industry, offering a nutritionally enriched and sensory‐diverse product. The findings underscore the value of integrating locally grown ingredients to create high‐quality, artisanal beverages that support regional agriculture and promote sensory diversity in the beverage industry. [ABSTRACT FROM AUTHOR]

Hops are an important component of beer brewing, providing aromatic and bittering properties that are essential to consumer appeal. A significant amount of hop residue is generated in the dry-hop brewing process that cannot be reused due to bittering residues that disqualify them as animal feed or other products. The purpose of this research was to reuse four varieties of hop waste (Citra, Mosaic, Hallertau Blanc, and Mandarina Bavaria) through a repalletization process with the objective of integrating them into a new craft beer brewing process. Chemical properties such as the phenolic content, antioxidant capacity, and α- and β-acids were significantly reduced (p < 0.05) due to the reuse of the repelletized hops, leading to a decrease in the bitterness levels in all of the craft beers brewed with dry-hop residues. Finally, the sensory study conducted with non-habitual craft beer consumers revealed significant general acceptability for beers brewed with repelletized dry-hop residues (Mandarina Bavaria, Citra, and Mosaic). The reuse of hop residues for brewing presents a promising opportunity for further development in the food industry. [ABSTRACT FROM AUTHOR]

Wasted bread (WB) has been studied as an alternative ingredient for increasing the sustainable footprint in the beer production chain. There are gaps in the literature on the impact of WB on beer manufacturing. Thus, the objective was to evaluate the addition of WB as a replacement for wheat flakes in a craft beer. Three formulations with different concentrations of WB were produced and monitored for glucose and maltose concentrations in the mash; the beer was analyzed for ethanol, glycerol, acetic acid, lactic acid, pH, acidity, turbidity, color, and volatile compounds. Sensory analysis was performed by a trained panel. In the initial stages of mashing, a higher concentration of sugars was found in the wort with WB added, while, at the end stages, this was higher in the control wort. The addition of WB resulted in beers with a lower turbidity, darker color, and lower concentrations of ethanol, glycerol, and acetic acid. Among the volatile compounds, D-limonene, ethyl dodecanoate, heptanol, acetaldehyde, and ethyl acetate should be further explored as markers for the presence of WB. Higher intensities of banana odor and flavors were observed by the trained panel when there was a greater substitution of wheat flakes. WB is a low-cost and effective ingredient for beer production, although more work is needed for its large-scale use. [ABSTRACT FROM AUTHOR]

Wine industry by-product (WIBP) encapsulated in alginate beads were incorporated to beer to increase antioxidant properties. The phenolic profile, in vitro bioaccessibility and gut metabolism were assessed. Scanning electron micrographs of the beads with WIBP revealed a relatively rough surface with large pores with craters, but without cracks, which ensures the protection of the encapsulated compounds. X-ray diffraction profiles showed the attenuated of the crystalline peaks, indicating the interactions between alginate and Ca2+. The WIPB antioxidant activity was assessed by FRAP (0.13 mmol Fe2+/g WIBP) and TEAC (0.078 mmol Trolox/g WIBP). The phenolic profile of the craft beer was not altered after the immersion of the beads for 60 days, maintaining its six free phenolic compounds (gallic, 3,4-dihydroxyphenylacetic, 4-hydroxybenzoic, 2,4-dihydroxybenzoic, ferulic, and salicylic acids). The phenolic compounds observed in WIBP and not in the craft beer (quercetin, rutin and syringic acids) were only detected after simulated digestion of WIBP beads that had been immersed in the beer, showing that the encapsulation of WIBP with calcium alginate beads protected the phenolic compounds until consumption. Total phenolic content increased after simulated digestion, and after gut fermentation. During this process the phenolic compounds diversity in each digestion step also increased. Therefore, the enrichment of beer with alginate beads containing the WIBP not only increases the content of phenolic compounds ingested by the consumer, but also the bioaccessibility of those compounds in relation to beer without the beads. [ABSTRACT FROM AUTHOR]

In this study, we utilized defatted yellow nutsedges meals as raw material to develop a craft beer and subsequently analyzed preservation quality throughout its shelf life. Our study determined that the optimal fermentation conditions for the craft beer included the use of Saaz hops, US-04 yeast, and the addition of 15% de-fatted yellow nutsedges. Under these conditions, the resulting beer exhibited an alcohol content of 4.50%, a foam retention time of 224.00 seconds, a color measurement of 10.00 EBC, a total acid content of 1.70 mL/100 mL, and a bitterness level of 22.15. Compared to glass bottles (GB) and aluminum cans (AC), the aroma content of craft beer packaged in polyethylene terephthalate (PET) bottle was lower, while the diacetyl levels were higher on shelf life. Meanwhile, the activity of protease A exhibited a notable increase in PET bottle packaging, in comparison to GB and AC packaging. [ABSTRACT FROM AUTHOR]

Research Summary: Commercial success in craft‐based industries requires projecting authentic identities but direct claims of authenticity can backfire and raise suspicions of pecuniary motivation, an antithesis to authenticity. Managing authentic identities is thus central to the success of craft‐based ventures. We argue that organizations can shape their audience's perceptions of authenticity and appeal by tacitly and indirectly conveying a resonant identity meaning with visibility and credibility. Our empirical analysis, set in the US craft beer industry, reveals strong support for the idea that craft ventures can raise authenticity and appeal through managing the content/meaning, visibility, and credibility of their identity claims. We discuss the implications of our theory and findings for the role of organizations in the social construction of authenticity and appeal. Managerial Summary: Managers of craft ventures in identity‐driven markets face a strategic challenge in managing growth—how to maintain the authentic identity of their firm as its scale of operations expands. In modern‐day craft industries, consumers covet offerings from firms that they deem authentic but overt claims of authenticity by producers are ineffective. Our study of the craft beer market suggests that managers can leverage strategic assets like organizational resources (ownership structure), capabilities (investment in technology and product variety) and position (third‐party endorsements) to effectively communicate their firm's identity meaning with credibility and visibility. This holds significant practical implications for how managers can successfully navigate the growth process and their firms can continue to be viewed as authentic craft producers even as they increasingly benefit from scale. [ABSTRACT FROM AUTHOR]

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]

Copyright of Austral Comunicacion is the property of Austral Comunicacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The potential health impacts of moderate alcohol consumption have long been debated. The COVID-19 pandemic has heightened public awareness of health concerns, creating a clear market opportunity for low-alcohol craft beer development. This study investigated the possibility of low-alcohol craft beer by co-fermentation with different ratios of Pichia kluyveri (P. kluyveri) and Saccharomyces cerevisiae (SC) according to the established quality indexes. Specifically, this study was conducted to identify the low-alcohol craft beer quality by fermentation kinetics, growth kinetics, apparent attenuation (AA), real attenuation (RA), residual sugar content, alcohol by volume (ABV), and volatile organic compounds. This study demonstrated that the co-fermentation of SC and P. kluyveri in a 1:10 ratio produced an ABV of 2.98% (v/v). In addition, high concentrations of isoamyl acetate and phenyl ethyl acetate revealed banana, rose, apple, and honey flavors, respectively. Overall, this study revealed that the fermentation of P. kluyveri and SC by co-fermentation and the fermentation process by adjusting the yeast composition developed a craft beer with low alcohol content and rich aroma while establishing the quality indicators. [ABSTRACT FROM AUTHOR]

The brewing process of craft beer can introduce contamination by heavy metals such as Cd, Pb, and Zn from various sources. Cadmium and lead metals are particularly worrisome because of their harmful effects on human health. This study aimed to evaluate a method for quantifying the levels of Cd, Pb, and Zn in craft beer brands sold in the northern region of the Metropolitan District of Quito, Ecuador, using atomic absorption spectroscopy. For confidentiality, the brands were anonymized as Brands A to I. Standard addition curves were employed for metal quantification, with repeatability assessed via the coefficient of variation (CV%) and accuracy determined by recovery (R%). The Cd content in Brands B–G and I was below the threshold established by the Mercosur Resolution Nº 12/11. Additionally, Brands A and D–H complied with the Ecuadorian INEN 2262 standard for maximum Pb concentration in beer. All samples showed Zn levels substantially below the maximum levels permitted by Ecuadorian regulations. Brands A, B, C, and H exhibited the highest concentrations of Cd and Pb. [ABSTRACT FROM AUTHOR]

BACKGROUND: Discussion of the benefits of moderate alcohol consumption is ongoing. Broadly, research focusing on ethanol consumption tends to report no benefits. However, studies that distinguish between different types of alcoholic beverages, particularly beers, often reveal positive effects. The present study evaluated the genotoxic and mutagenic effects of moderate chronic consumption of India Pale Ale (IPA) craft beer. Sixty‐four adult male Swiss mice were used and divided into control and treatment groups receiving water, IPA beer with 55.23 g of ethanol per liter of beer, aqueous solution with 55.23 g of ethanol per liter, and hop infusion ad libitum for 30 days. After this period, the animals were genetically evaluated with a comet assay. For the ex vivo comet assay, blood was collected and exposed to hydrogen peroxide (H2O2). For the in vivo assay, the alkylating agent cyclophosphamide (CP) was administered to the groups after blood collection and sacrificed after 24 h. Brain, liver, and heart tissues were analyzed. Bone marrow was collected and submitted to the micronucleus test. RESULTS: The groups treated with IPA beer, ethanol, and hops did not show genotoxic and mutagenic action in the blood, brain, heart, or liver. The antigenotoxic action of IPA beer and hops was observed in both in vivo and ex vivo models, showing a similar reduction in DNA damage caused by CP. There was no significant difference between the groups with regard to the formation of micronuclei by CP. CONCLUSION: Moderate chronic consumption of IPA beer and hops infusion showed antigenotoxic effects in mice but no antimutagenic action. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study explores the development of Thailand's craft beer community through a sociological lens, focusing on social capital and power dynamics. Despite originating much later than Western craft beer movements, Thailand's scene has evolved rapidly since 2012, shaped by unique socio-economic and regulatory contexts. The research reveals how the community transitioned from homebrewers to a complex network seeking cultural legitimacy. Using Putnam's and Bourdieu's theories, the study highlights social capital's role in fostering both cooperation and competition. Privileged groups use networks for economic and symbolic gains, while intermediaries shape the movement. Gender dynamics affect women moderately compared to other contexts. The COVID-19 pandemic spurred geographically close clusters and affinity groups, showcasing resilience amid regulatory challenges. These findings offer insights into craft beer consumption in non-Western contexts, stressing the importance of understanding social capital in emerging cultural industries. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study focuses on the microfungal community found on hops, and because little data has been available until now, also seeks to increase the body of knowledge on these microfungal communities. Additional benefits may also be gained for brewers who use fresh hops in dry hopping and for beer styles that extensively rely on the technique of dry hopping by providing brewers with insights into which yeast species can enter the beer through hop cones, whether desired or undesired. In this context, the following considerations also come into play: Industrial production of beer requires reproducibility and consistent quality. Wild yeast species are usually undesirable and are considered contaminants. Conventional brewing uses only a few brewer's yeast strains that have been selectively bred over decades. Despite this, the so-called craft beer revolution has led to the spread of spontaneously fermented beers, for which the natural yeast diversity plays a crucial role. For brewers of such beers, the regional microbiome represents an invaluable resource. The biodiversity of the yeast microbiome that naturally occurs on brewing materials, such as hop cones, as well as its fermentation properties, can provide a competitive advantage. The identified yeast and microfungi species which were found in this study on wild hop plants were: Rhodotorula mucilaginosa, Papiliotrema flavescens, Moesziomyces aphidis, Debaryomyces hansenii, Hanseniaspora uvarum, Fusarium sporotrichioides, Meira spp., Wickerhamomyces spp. and Starmerella spp. [ABSTRACT FROM AUTHOR]

Packaging label and music influence product acceptance and sensory profiling. This study defined the ideal label for a craft beer using the modified choice‐based conjoint analysis (MCBCA), as well as the sensory profile of this craft beer and an industrial beer in two tests: a blind test and a test in the presence of the labeled bottle and of a sertanejo universitário song, using a rate‐all‐that‐apply (RATA) list. MCBCA revealed that craft beer label's most favorable attributes included information on harmonization with food, a traditional‐themed illustration, and a strong emphasis on the brand and beer type. The RATA list comprised descriptive attributes, affective terms, product‐relevant phrases, and feelings. Nonsensory characteristics had a positive impact on the craft beer description but a negative impact on the industrial beer, with descriptors such as "watery," negative affective terms memories for it. The influence of labeled bottles and music on consumers' sensory descriptions underscores the importance of nonsensory characteristics in the product's evaluation and success. [ABSTRACT FROM AUTHOR]

This paper explores how Ontario's craft brewers created new as well as disrupted and changed existing institutions at local and regional levels in the province's beer industry. Using a relational economic geography framework and a markets-as-practices perspective, this study highlights the brewer's collaborative and pro-social practices, showing how close inter-firm relations and engagement with local communities resulted in resource mobilization such as better access to financial capital and greater social capital, which mobilized public support for the industry, and ultimately which helped individual and collective institutional work efforts succeed. The findings are significant as they show how actors in the industry overcame the constraints imposed on them in an oligopolistic market dominated by multinational firms. It also posits craft brewers acted individually at a local scale as institutional entrepreneurs, revisiting criticisms around this concept. This research contributes to understanding how localized market actors can achieve broader institutional change and offers insights into the relationship between market practices and institutional work, including entrepreneurship in craft industries. [ABSTRACT FROM AUTHOR]

The global craft beer market is witnessing substantial growth, with a particular spotlight on sour beers. These unique brews are created through lactic fermentation initiated by lactic acid bacteria (LAB). However, the presence of hops (Humulus lupulus L.), renowned for their antimicrobial properties, can pose a limitation within the realm of sour beer production. This research aims to explore and assess the potential of sour beer as a probiotic beverage. It involves a comparative analysis of the viability of Lacticaseibacillus paracasei subsp. paracasei F19 (F19) and 431 (L431) in a sour beer with an International Bitterness Unit (IBU) value of 22, alongside examining the expression of genes such as horA, horB, horC, hitA, bsrA, and recA, which are associated with hop resistance. The study encompasses the development of two formulations of sour beers characterized by both high hop content and a robust probiotic count (8.44–8.77 log CFU/mL). The findings suggest that both probiotic strains of F19 and L431, are well-suited to produce sour beers with elevated hop levels, demonstrating excellent stability. Notably, the expression of genes responsible for hop resistance exhibited distinct modulation patterns among the two strains. It appears that a higher concentration of bsrA, as observed in strain L431, may be more effective in mitigating the effects of hop-related stress, potentially surpassing the combined expression of horA and bsrA. Nonetheless, further research is essential to validate this observation in gene expression. F19 and L431 emerge as promising candidates for the development of sour beers with increased hop intensity. [ABSTRACT FROM AUTHOR]

Place-based branding strategies are important marketing tools for both regions and firms and take advantage of consumers' embrace of the local in response to globalisation. Craft-brewing is a particularly salient user of these strategies and provides ample data. We use a dataset of breweries, their marketing language and their consumer ratings to study the effectiveness of place-based branding. We use named entity recognition to count references to geography, and measure how these references impact ratings. We find a strong, positive link between the number of place-based labels and a brewery's rating, suggesting consumers are receptive to placed-based branding. [ABSTRACT FROM AUTHOR]

Several studies in recent years have shown that the use of non-Saccharomyces yeasts, used both in single and in mixed fermentations with Saccharomyces cerevisiae, can help produce craft beers with distinctive compositional characteristics. The aim of this study was to evaluate the suitability of three Metschnikowia pulcherrima strains, isolated from Albanian vineyards, for use as starters in the brewing process. Because of its specific enzymatic activities (protease, β-glucosidase, and β-lyase) and its low production of hydrogen sulfide, M. pulcherrima 62 was selected as a starter culture for the production of craft beer. Specifically, the suitability of this yeast for use in sequential inoculation with S. cerevisiae S0-4 for the production of an American IPA-style beer and the main volatile compounds produced during fermentation were evaluated. The results show significant differences in the glycerol, isoamyl alcohol, and isoamyl acetate contents in beer obtained by sequential inoculum of M. pulcherrima 62 with S. cerevisiae S0-4 compared to beer obtained using S. cerevisiae S0-4 as a single starter. Therefore, these preliminary data support the candidacy of M. pulcherrima 62 as a new starter in the brewing process. [ABSTRACT FROM AUTHOR]

Florida’s craft beer industry has undergone explosive growth in the past decade, expanding sixfold from just 66 to 396 breweries, with an estimated economic impact of over $4 billion dollars in 2022. The craft beer sector is primarily small businesses that may lack large domestic breweries' resources and expertise to conduct in-house market research. Trade groups for craft breweries publish market research at the national level but do not often delve into state-specific nuances. This publication provides Florida breweries with data-driven marketing information on Florida beer consumers' purchase frequency, monthly beer expenditure, and preferred places to buy and drink beer. It includes a bulleted list of key consumer insights for craft breweries.

Craft beers are usually produced on a small scale following atypical recipes and processes to achieve flavor innovation. Beers’ hop composition offers a natural protection against biological contamination. Nevertheless, mycotoxins, such as ochratoxin A, can persist through the brewing process into the final product. In this study, the microbiological quality (aerobic mesophilic bacteria, mold, and yeast) via plate counts and ochratoxin A occurrence by HPLC-FLD were assessed in 42 samples of craft beer brewed in Cuenca, Ecuador. Aerobic mesophilic bacteria were present in 92.8% of analyzed samples and ranged from 6.6 to 8.4 log CFU mL-1. Mold and yeast were present in 95.2% of craft beers, ranging between 6.6 and 8.2 log CFU mL-1. Ochratoxin A was detected in 24% of craft beer samples, from which Ale type beers showed the highest contamination (0.03-0.51 ng mL-1). None of the craft beer samples presented levels of ochratoxin A contamination above the permitted limit; while in most of the samples, microbiological contamination exceeded the reference limits applied for industrial beer. Although craft beer production does not follow a standardized process, to ensure the safety of this popular alcoholic beverage, minimum requirements for microbiological and chemical contaminants must be considered as well as further research into control and mitigation strategies throughout brewing.

Beer is a popular beverage consumed globally, and studies have emphasized the benefits of moderate consumption as well as its sensory effects on consumers. Color is a crucial sensory attribute, being the first aspect a consumer notices when assessing a beer's quality. This review seeks to offer detailed insights into how brewing methods, raw materials, and the chemical diversity of beer influence the production of beer color. The chemical mechanisms responsible for color development and how consumers and color systems perceive the color of beer were assessed. A systematic review following the PRISMA methodology, coupled with a bibliometric analysis, was performed using (Rayyan 2022) and (VOSviewer 1.6.20) software to assess and evaluate the scientific research retrieved from the Web of Science Core Collection. The findings highlight the significant roles of malt types, heat brewing processes, control of chemical parameters, and innovative brewing techniques in conventional beer color production. Novel chromophores like perlolyrine, pyrrolothiazolate, and furpenthiazinate are thought to affect Pilsen-style beers, along with melanoidins, Strecker aldehydes, and 5-hydroxymethylfurfural (HMF) in conventional beers. In craft beers, such as fruit- or herb-based beers, flavonoids like anthocyanins, along with other natural pigments and synthetic colorants, are identified as the primary sources of color. However, studies related to the influence of chromophores like perlolyrine, pyrrolothiazolate, and furpenthiazinate on beer color are scarce, and emerging additives, such as pigments from microorganisms, spices, exotic herbs, and leaves of plants, on craft beer offer insights for future research. [ABSTRACT FROM AUTHOR]

Yeast immobilization in beer fermentation has recently regained attention, due to the expansion of the craft beer market and the diversification of styles and flavors. The aim of this study was to evaluate the physiological differences between immobilized and free yeast cells with a focus on flavor-active compounds formation. Three strains of Saccharomyces spp. (SY025, SY067, SY001) were evaluated in both free and immobilized (using a cellulose-based support, referred as ImoYeast) forms during static batch fermentations of 12 °P malt extract. Immobilized cells showed higher glycerol (SY025, 40%; SY067, 53%; SY001, 19%) and biomass (SY025, 67%; SY067, 78%; SY001, 56%) yields than free cells. Conversely, free cells presented higher ethanol yield (SY025, 9%; SY067, 9%; SY001, 13%). Flavor-active compounds production exhibited significant alterations between immobilized and free cells systems, for all strains tested. Finally, a central composite design with varying initial biomass (X0) and substrate (S0) concentrations was conducted using strain SY025, which can be helpful to modulate the formation of one or more flavor-active compounds. In conclusion, yeast immobilization in the evaluated support resulted in flavor alterations that can be exploited to produce different beer styles. [ABSTRACT FROM AUTHOR]

Using farmer-owned breeding programs operated by vertically integrated US Northwest hop growers, this article examines the novel hops produced by these programs with market applications for craft beer. Drawing on data collected through hybrid qualitative methods, I explore Yakima farmers' understandings of the hop material they breed, grow, buy, and/or sell, alongside this model's resulting value chain. I demonstrate that growers, alongside other materials in the hop-growing assemblage, co-produce material technologies (new hop genetics) and discursive technologies (new hop brands). This study provides insights into alternative places, where agricultural plant science and innovation may be possible and the social ramifications of knowledge-making. The case study of craft hops demonstrates how embedded plant science has the capacity to reconfigure neoliberal tendencies in modernist agriculture but that without intervention, these tendencies are reinstated through the deployment of discursive technologies in the form of branded intellectual property. [ABSTRACT FROM AUTHOR]

Craft beer represents a dynamic and creative segment within the food and beverage industry, emphasizing quality, aroma, health, sustainability, locality, and tailored brewing techniques. This paper explores the multifaceted roles of craft beer's production and consumption growth dynamics. Both a bibliometric analysis and a systematic literature review were conducted on a sample of 239 scientific papers to provide an in-depth evaluation of the main characteristics and influences that craft beer has in the field of food science. Based on the identified roles of craft beer/breweries in the selected sample of literature, a conceptual framework was constructed to serve as a guideline for policymakers and different stakeholders. In this way, our findings enrich the existing literature and contribute to a better understanding of craft beer production and surroundings, which can be beneficial for promoting sustainable policies and innovative strategies for the growth of small/micro-producers and entrepreneurs in this niche market. Furthermore, this evidence can stimulate clear and ethical information to enhance consumers' knowledge and agendas to strengthen the identity of local communities. [ABSTRACT FROM AUTHOR]

Purple grape juice produces a significant amount of grape pomace (GP) as a by-product, which can be reused as a raw material in producing craft beers with bioactive properties. The objective of this study was to produce craft beers with the addition of GP during the fermentation process to evaluate the incorporation of bioactive compounds, aiming at using a by-product generated in the production of grape juice. Craft beer was produced, incorporating GP at concentrations of 1%, 5%, and 10% (w/w), and the physicochemical, technological, bioactive, and sensory properties were evaluated. The beers with the highest concentrations of GP (10% w/w) exhibited higher bioactive concentrations, including phenolic compounds (308 mg GAE/L), flavonoids (0.05 g of quercetin/L), anthocyanins (754.6 mg cyanidin-3-glucoside/L), and antioxidant capacities, as measured by DPPH (1878.2 µM Trolox/L), ABTS (4294.5 µM Trolox/L), and FRAP (844.7 mg ascorbic acid/L) methods. Adding GP promoted lower brightness (62.2) and intensified the a*, b*, and chroma parameters (18.0, 10.1, and 20.6, respectively), with the pigments of GP contributing to changes in the color parameters. However, increased sedimentation was observed under both conditions analyzed (4 °C and 25 °C), due to the higher presence of particulate matter from GP (3.4% and 3.7%, respectively). In general, for sensory analysis, while the knowledge of beneficial effects did not significantly change emotional responses, there were distinct emotional profiles associated with different beer samples. Utilizing GP for the bioactivation of beer is a positive approach to enhance its overall properties and an effective way to address issues related to the disposal of this by-product. [ABSTRACT FROM AUTHOR]