Abstract: The hop cones of the female plant of the common hop species Humulus lupulus L. are grown almost exclusively for the brewing industry. Only the cones of the female plants are able to secrete the fine yellow resinous powder (i.e. lupulin glands). It is in these lupulin glands that the main brewing principles of hops, the resins and essential oils, are synthesized and accumulated. Hops are of interest to the brewer since they impart the typical bitter taste and aroma to beer and are responsible for the perceived hop character. In addition to the comfortable bitterness and the refreshing hoppy aroma delivered by hops, the hop acids also contribute to the overall microbial stability of beer. Another benefit of the hop resins is that they help enhance and stabilize beer foam and promote foam lacing. In an attempt to understand these contributions, the very complex nature of the chemical composition of hops is reviewed. First, a general overview of the hop chemistry and nomenclature is presented. Then, the different hop resins found in the lupulin glands of the hop cones are discussed in detail. The major hop bitter acids (α- and β-acids) and the latest findings on the absolute configuration of the cis and trans iso-α-acids are discussed. Special attention is given to the hard resins; the known δ-resin is reviewed and the e-resin is introduced. Recent data on the bittering potential and the antimicrobial properties of both hard resin fractions are disclosed. Attention is also given to the numerous essential oil constituents as well as their contributions to beer aroma. In addition to the aroma contribution of the well-known essential oil compounds, a number of recently identified sulfur compounds and their impact on beer aroma are reviewed. The hop polyphenols and their potential health benefits are also addressed. Subsequently, the importance of hops in brewing is examined and the contributions of hops to beer quality are explained. Finally, the beer and hop market of the last century, as well as the new trends in brewing, are discussed in detail. Hop research is an ever growing field of central importance to the brewing industry, even in areas that are not traditionally associated with hops and brewing. This article attempts to give a general overview of the different areas of hop research while assessing the latest advances in hop science and their impact on brewing. Copyright © 2014 The Institute of Brewing & Distilling

Abstract: The most significant factors influencing beer quality are the variety of aroma flavours that stem from a complex system of interactions between many hundreds of compounds. With increasing demand for flavour control and enhanced productivity, the presence of consistent and balanced amounts of higher alcohols and esters are critical aspects of process control. Extensive research has focused on the formation of flavour compounds by the brewing yeast and the factors that influence their synthesis. Fermenting wort is a complex medium from which the brewing yeast utilizes nutrients for living and growth and to where it places its metabolic by-products. Thus, changes in wort composition will greatly influence final beer aroma. The current paper reviews up-to-date knowledge on the contribution of wort composition to the flavour quality of the final product, in particular higher alcohols and esters. Different wort constituents involved in the biosynthesis of these aromatic substances, and which therefore require control during brewery fermentations, are reviewed. Copyright © 2014 The Institute of Brewing & Distilling

Abstract: Wheat (Triticum aestivum L.) has a long tradition as a raw material for the production of malt and beer. Nevertheless, it has been studied to a much lesser extent than barley, which is the number one brewing cereal. The protein content of wheat ranges from about 6 to 20%, depending on the variety and baking characteristics, as well as on environmental conditions during growth. Since wheat is the most used cereal in the baking industry, the focus of wheat breeding and research has been about optimization for baking purposes (i.e. high protein content, stable falling numbers, constant baking qualities). It is well known that wheat varieties with a high protein content lead to problems in the brewing process. Therefore, varieties with a low protein content and with low viscosity values are favoured for malting and brewing. Since wheat beer yield has nearly doubled from 1990 to 2009, and is still increasing, more focus has been placed on conducting research on wheat for the malting and brewing industry. Currently, every tenth beer sold in Germany is a wheat beer. Therefore, it is of major interest to screen wheat varieties for brewing processability and to give more focus to wheat as a brewing cereal. In this review, a detailed characterization of wheat is given, particularly in regard to carbohydrates, pentosans, protein fractions and enzymes. The impact of wheat and its quality on the malting and brewing process is reviewed. Copyright © 2014 The Institute of Brewing & Distilling

Abstract: In the brewing industry, barley malt is often partially replaced with adjuncts (unmalted barley, wheat, rice, sorghum and corn in different forms). It is crucial, however, to preserve constant quality in the beer to meet the expectations of consumers. In this work, how the addition of corn grist (10 and 20%) influences the quality of wort and beer was examined. The following parameters were analysed: wort colour, dimethyl sulphide (DMS) and protein content, non-fermentable extract, extract drop during fermentation, alcohol content and the attenuation level of the beer, together with filtration performance. The samples (all-malt, and adjunct at 10 and 20% corn grist) were industrial worts and the beers produced in a commercial brewery (3000 hL fermentation tanks). The application of 10 and 20% corn grist had an effect on the wort colour, making it slightly lighter (11.1 and 10.5°EBC, respectively) than the reference barley malt wort (12.2°EBC). The free amino nitrogen level, DMS and non-fermentable extract were significantly lower in the worts produced with the adjunct; the alcohol content and attenuation levels were higher in the beers produced with adjunct. The use of corn grist, at the level of up to 20% of total load, appears to affect some of the technological aspects of wort and beer production, but it does not significantly influence the final product characteristics. Copyright © 2014 The Institute of Brewing & Distilling

Abstract: Saccharomyces cerevisiae sake yeast strain Kyokai no. 7 has one of the highest fermentation rates among brewery yeasts used worldwide; therefore, it is assumed that it is not possible to enhance its fermentation rate. However, in this study, we found that fermentation by sake yeast can be enhanced by inhibiting mitophagy. We observed mitophagy in wild-type sake yeast during the brewing of Ginjo sake, but not when the mitophagy gene ( ATG32 ) was disrupted. During sake brewing, the maximum rate of CO 2 production and final ethanol concentration generated by the atg32 Δ laboratory yeast mutant were 7.50% and 2.12% higher than those of the parent strain, respectively. This mutant exhibited an improved fermentation profile when cultured under limiting nutrient concentrations such as those used during Ginjo sake brewing as well as in minimal synthetic medium. The mutant produced ethanol at a concentration that was 2.76% higher than the parent strain, which has significant implications for industrial bioethanol production. The ethanol yield of the atg32 Δ mutant was increased, and its biomass yield was decreased relative to the parent sake yeast strain, indicating that the atg32 Δ mutant has acquired a high fermentation capability at the cost of decreasing biomass. Because natural biomass resources often lack sufficient nutrient levels for optimal fermentation, mitophagy may serve as an important target for improving the fermentative capacity of brewery yeasts.

Abstract: Historical Geography of Beer- The geography of beer in ancient Europe- The origins, dispersion, and evolution of the India Pale Ale (IPA)- The geographic history of beer- Mapping United States breweries 1776 to 2012- An historical overview of beer in Mexico, ca 1850-1950- Economic Geography of Beer- The geography of America's microbreweries and brewpubs- Structural changes taking place in the beer industry in recent decades- The explosion of craft brewing, culturally and economically, as of 1985- Changing economic geographies of commercial brewing in the United States- The British and their breweries: Geographical concentration and dispersion- Cultural Geography of Beer- Development of Beer Styles- The popularity of microbrewing in the United States- Brewing a sense of place: Neo-localism and the branding and marketing of beer in Canada- The role of social media in the regionalism of craft and local beers- Heritage and Tourism in Canada's brewing industry- Physical and Environmental Geography of Beer- The world's great beer styles and their biophysical geography- Sweetwater, mountain springs, and great lakes: A hydrogeography of beer brands- The Global Hop- Greening of the beer industry- Environmental waste from beer making

Abstract: The fate of enniatins A, A1, B, B1 and beauvericin during the malting and brewing process was investigated. Three batches of barley grains were used as starting material, one was naturally contaminated, two were artificially inoculated with Fusarium fungi. Samples were taken from each key step of the malting and brewing procedure, the levels of the toxins were determined with stable isotope dilution assays using liquid chromatography–tandem mass spectrometry detection. Significant increases of the toxins were found during germination of two batches of barley grains, resulting in green malts contamination up to a factor of 3.5 compared to grains before germination. Quantitative PCR analyses of fungal DNA revealed in all batches growth of Fusarium avenaceum during germination. After kilning, only 41–72% of the total amounts of the toxins in green malts remained in kilned malts. In subsequent mashing stage, the toxins in kilned malts predominantly were removed with spent grains. In the final beer, only one batch still contained 74 and 14 μg/kg of enniatin B and B1, respectively. Therefore, the carryover of these enniatins from the initial barley to final beer was less than 0.2% with the main amounts remaining in the spent grains and the malt rootlets.

Abstract: In recent years, there has been increasing interest in the production of beers brewed using raw materials of local origin. Many micro-breweries have been established in Italy, particularly in Sardinia, where some have started to use Sardinian wheat to produce a beer that has a regional connection. The most widespread wheat cultivar used in Italy has been Senatore Cappelli, which is still grown in Sardinia and in some other regions. Bread produced with this type of wheat is characterized by a high protein content and good sensory properties. Owing to its origin, this cultivar is being considered for use in beer production. In this work, a Sardinian durum wheat beer was compared with two other wheat beers brewed in Europe (Germany and the Czech Republic). Standard beer chemical analyses, along with volatile and sensorial profiles, were used to characterize the Sardinian craft durum wheat beer. Copyright © 2014 The Institute of Brewing & Distilling

Abstract: The resins from hops (Humulus lupulus L.), which add the bitter taste to beer, are classified into two main sub-fractions, namely, soft and hard resins. α- and β-Acids in soft resin and their transformation during the wort boiling process are well-studied; however, other constituents in resins, especially hard resin, have been unidentified. In this study, we identified humulinones and hulupones as soft-resin components, in addition to 4′-hydroxyallohumulinones and tricyclooxyisohumulones A and B as hard-resin components. These compounds are all oxidation products derived from α- or β-acids. We also investigated compositional changes in the hard resin during the wort boiling process, which has a significant effect on the taste of the beer, by using model boiling experiments. The major changes were identified to be isomerization of 4′-hydroxyallohumulinones into 4′-hydroxyallo-cis-humulinones, followed by decomposition into cis-oxyhumulinic acids. These findings will be helpful in systematically evaluating ...

Abstract: Using oats as a raw material in brewing has recently become the focus of increased interest. This is due to research findings that have shown that oats can be consumed safely by coeliac sufferers. It is also a response to consumer demand for products with novel sensory properties. In this study, beer was produced entirely from oat malt, from barley malt and from oat and barley malts mixed with various quantities of unmalted oats. Compared with barley wort, wort made from malted oats provided a lower extract content and had a higher protein content, but a lower free amino nitrogen content (FAN). The oat wort also showed increased viscosity and haze. The addition of unmalted oats during wort production produced significant changes in the physico-chemical parameters of both oat and barley worts and beers. Unmalted oats caused an increase in wort viscosity and haze, and a reduction in total soluble nitrogen and FAN. Unmalted oats also contributed to lowering the concentration of higher alcohols and esters. Beer made from 100% oat and barley malts exhibited a similar alcohol content. The use of an oat adjunct in both cases resulted in a lower ethanol content. The introduction of enzyme preparations during the production of wort with oat adjunct had many benefits: increased extract content and FAN; a higher volume of wort; and a lower viscosity that led to faster wort filtration. This research suggests that the use of enzymes is necessary to make production using a high proportion of oats in the grist profitable. Copyright © 2014 The Institute of Brewing & Distilling

Abstract: Selenium (Se) biofortification of barley is a suitable strategy to increase the Se concentration in grain. In the present paper, the suitability of this Se-biofortified grain for making Se-enriched beer is analyzed. The aim of the present study was to evaluate the effect of different Se fertilizer doses (0, 10, and 20 g of Se ha(-1)) and forms (sodium selenate or sodium selenite) on the Se loss during the malting and brewing processes and Se speciation in grain, malt, wort, and beer. Samples were analyzed using inductively coupled plasma-mass spectrometry (ICP-MS) and high-performance liquid chromatography (HPLC)-ICP-MS for total Se and speciation. Mashing-lautering was the process with the greatest Se loss (83.8%). After malting and brewing, only 7.3% of the initial Se was retained in beer, mainly in selenite form. Even so, the fertilizer application of sodium selenate at 20 g ha(-1) increased the total Se concentration almost 6-fold in the final beer in comparison to the use of grain derived from unfertilized barley. The present paper provides evidence that the use of Se-biofortified barley grain as a raw material to produce Se-enriched beer is possible, and the results are comparable to other methods in terms of efficiency.

Abstract: Brewing high quality beer efficiently requires good quality malt for conventional malt brewing or good quality barley for barley brewing with the Ondea Pro enzyme system. The potential brewing perf...

Abstract: Typical beer contains significant amount of gluten, and being the third most popular beverage worldwide, the commercial production of its gluten-free form is of rising interest. This research aimed to prepare bottom-fermented beverages from buckwheat and quinoa and to explore their physical, chemical and sensory properties. Compared with barley, the analysis of brewing attributes of buckwheat and quinoa showed a lower malt extracts, longer saccharification times, higher total protein and fermentable amino nitrogen content and higher values of the iodine test and colour. Fermentability values, the wort pH and the soluble protein content were similar for barley and buckwheat, but different for quinoa, whereas only values of viscosity and beverage pH were similar between barley and quinoa. Both beverages, especially the quinoa beverage, contained a superior level of metal cations. The fermentable carbohydrate content in the buckwheat wort was comparable to barley but lower in quinoa; however, worts derived from both pseudocereals contained predominantly glucose. The amino acid content of the buckwheat wort was similar to barley, whereas the content in the quinoa beverage was almost twice as high. The content of volatile compounds commonly associated with beer aroma was comparable between the barley and buckwheat beverage but significantly lower in the quinoa; however, the latter contained some distinctive volatile substances not found in the other beverages. The organoleptic perception of the buckwheat beverage was better than that of the quinoa, although both showed a good general acceptance. In general, buckwheat appears quite similar to barley, whereas quinoa shows many unique properties. Copyright © 2014 The Institute of Brewing & Distilling Additional supporting information may be found in the online version of this article at the publisher’s web-site.

Abstract: The aim of this study was to investigate the influence of lipoxygenase-less (LOX-less) barley malt on the quality of wort and beer, with the main focus on beer flavour stability. In the current study, pilot-scale (1000 L) brewing trials were conducted with a control barley malt AC Metcalfe and a LOX-less barley malt, PolarStar. The results clearly indicated that the LOX-less barley malt showed less nonenal potential than the control, although LOX activities in both barley malts were relatively low. The beer brewed from the LOX-less barley malt contained much lower concentrations of trans-2-nonenal (T2N) and gamma-nonalactone, especially after the (forced or natural) aging of the beer, compared with the beer brewed under the same conditions using the control malt. The sensory panel evaluation indicated similar results in the general flavour profile. The freshness scores of beer brewed from the LOX-less malt were higher than those from the control malt, and this was more pronounced after forced aging. In addition, the beer brewed from LOX-less malt had a much better foam stability, almost 30 s (NIBEM test). These results confirm that the use of the LOX-less barley malt was beneficial to beer flavour stability and foam stability. Copyright © 2014 The Institute of Brewing & Distilling

Abstract: Beer production with up to 40% unmalted cereals such as barley, wheat, rice and maize is legally allowed and thus practised in many European countries The use of oats and sorghum as brewing adjuncts has great potential for creating new beer types/flavours and saving costs In contrast to oats, sorghum is not as well known within Europe; however, its versatility makes it a very promising crop for exploitation in these temperate-zone regions This review describes the brewing-relevant characteristics of unmalted oat and sorghum grain, investigates the role and properties of endogenous/exogenous enzymes during mashing, discusses the processability/quality of mashes, worts and beers produced with up to 40% oat or sorghum adjunct, and examines the effectiveness/limitations of endogenous enzymes as well as the benefits of the application of exogenous enzymes Copyright © 2014 The Institute of Brewing & Distilling

Abstract: The environmental geographies of beer can be viewed as a coupling of Earth’s elements (yeast; hops; malt; water) and brewing ingenuity. Yeast literally brings life to beer, contributing distinctive flavors and frothiness. Hops do best at cooler latitudes, and in wetter climates, where soils, day length, temperature, rainfall and terrain all influence regional hop characteristics. Brewing malts are cultivated, mostly, in a cool swath of countries just poleward of 45° north latitude. Mixtures of minerals found in local water supplies impart characteristic flavors and mouth feel to beers brewed there. The geographic combination of variations in yeast, hops, malt and water produce, we argue, a ‘taste of the place’ that one can term the ‘terroir’ of beer. Climate change could, however, modify beer terroir. A warming planet would alter the latitudinal range of future hop and malt cultivation, leading to changes in supplies, quality, and prices.

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Abstract: The invention relates to an automatic milk powder brewing machine which comprises a milk powder machine body, a milk powder machine base, an overturning cover, a milk powder brewing device, a display screen and a control device. An opening is formed in the upper end of a cavity of the milk powder machine body, the milk powder machine base is used for supporting the milk powder machine body, the overturning cover with a lock catch is arranged on the opening in the upper end of the milk powder machine body, the display screen is arranged on the front end face of the milk powder machine body, the control device is arranged inside the milk powder machine body, and the display screen is connected to the input end of the control device. The milk powder brewing device is arranged in the cavity of the milk powder machine body and comprises a milk powder tank, a water tank with a heater, a constant-temperature bottle, a quantitative milk powder adding device, an electromagnetic flow device and a stirring bottle, the quantitative milk powder adding device is arranged at the bottom of the milk powder tank and connected with the stirring bottle, and milk powder in the milk powder tank is conveniently fed into the stirring bottle for stirring according to certain quantity. By means of the automatic milk powder brewing machine, full-automatic milk brewing can be achieved; the water temperature during milk and the brewed milk temperature brewing can be accurately controlled, the brewed milk powder amount and the water amount are accurately controlled, and the concentration is guaranteed.

Abstract: Beverage additive cartridges, beverage brewing systems and methods of brewing a beverage whereby a beverage additive cartridge containing an ingredient is used in combination with a beverage brewing cartridge to add the ingredient of the additive cartridge to the brewed fluid flow of the brewing cartridge The resultant brew is an ingredient-brewed fluid mixture that outflows a brewing machine via an outlet probe

Abstract: ‘Wild’ and spontaneously fermented beers are growing in popularity in the craft beer industry. Most of these beers are fermented by the use of either pure cultures of unconventional yeast and bacteria or spontaneous fermentation using mixed local microflora. This study examined the potential of using pure strains of new isolates of wild yeast in the fermentation of a unique beer. The microbial communities from the fruit of pindo palm, loquat, hackberry and blackberry were collected in liquid culture, then plated for isolation. Ten isolates were selected for further analysis. Strains were identified by restriction fragment length polymorphism (RFLP) analysis and analysed for growth in a simple liquid media, fermentation in a complex media, alcohol tolerance and acid tolerance. Despite identification of some strains as the same species, they displayed a wide range of physiological properties. All strains were tolerant of pH values as low as 2.4, but none were tolerant of pH 1.9. Alcohol tolerance of different strains varied from 6 to 12%. Several strains had properties that suggest potential as primary fermenters, including the alcohol fermentation of a beer wort. Organoleptic properties of beers fermented with several of the strains demonstrated potential for commercial brewing. Copyright © 2014 The Institute of Brewing & Distilling

Abstract: Different hopping regimes were evaluated to investigate the effect on the oxidative stability of wort and beer. Compared with a single hop dosage at the beginning of wort boil, it was possible to increase the concentration of α-acids in pitching wort and beer by applying incremental hop dosage, dry hopping or the use of a pre-isomerized hop product in combination with an α-acid extract, which concomitantly resulted in lower iron concentrations and an enhanced flavour stability as indicated by standard wort and beer analyses, atomic absorption spectroscopy, electron spin resonance spectroscopy and sensory analysis of fresh and force-aged beers. The functional principle of hop dosage variations is explained by saving of α-acids throughout the wort production process, which yields an increased formation and precipitation of pro-oxidative acting transition metal ions (e.g. Fe) in α-acid-complexes during the whirlpool rest and fermentation. Consequently, fewer reactive oxygen species are generated. Additional laboratory trials simulating wort cooling and beer storage in buffered model solutions proved that un-isomerized α-acids are strong iron chelators and confirmed the functional principle of the applied hopping regimes. Negative effects of higher α-acid contents on fermentation performance and depletion of the zinc concentration, which is an essential nutrient for yeast, could be excluded. Copyright © 2014 The Institute of Brewing & Distilling

Abstract: It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyveri yeast strains only use the glucose in the wort, and have the ability of converting this substrate into a high concentration of specific flavor compounds, which are normally produced by Saccharomyces ssp. yeast strains used for the brewing of beer. In this way the Pichia kluyveri yeast strains can be used to produce either a low alcohol or alcohol-free beverage, depending on the glucose levels in the wort. The main flavor compounds produced by Pichia kluyveri in the fermentation of wort are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate.

Abstract: Appellations of beer are not founded in growing regions but rather in brewery locations Development of global beer culture and modern beer styles are rooted in specific, historical brewing centers around the world According to the Periodic Table of Beer Styles II, there are 65 existing beer styles This continues to change as brewers are constantly creating new hybrids styles and in 2013, The BJCP (Beer Judge Certification Program) recognized 80 individual styles In the world of beer, there are very few appellations that restrict the use of style names to a geographic areas—such as the styles of Lambic (a spontaneously fermented beer that originates from an area just southwest of Brussels) and Kolsch (a blonde, lightly hopped ale brewed only by the brewers of Cologne [Koln]) Other styles such as Trappist, while originating in medieval Normandy, France are now primarily located in the Western European countries where beer took its monastic traditions This chapter introduces historical and geographical importance of styles such as Pilsners, Porters, Stouts, Pale Ales, India Pale Ales, Cream Ales, and Steam Beers

Abstract: Dimethyl sulphide is a well characterized off-flavour in the brewing industry. The thermal re-creation of dimethyl sulphide by the decomposition of dimethyl sulphide precursor in standardized wort is measured using pressure-controlled boiling processes at different temperatures. The results are used for the calculation of decomposition speed constants and Arrhenius activation energies. Using these data the re-creation of dimethyl sulphide during the wort production processes can be calculated and thereby optimized. Copyright © 2014 The Institute of Brewing & Distilling

Abstract: The fermentable carbohydrate composition of wort has a direct influence on yeast fermentation efficiency and resultant beer quality. In this study, the relationship between diastatic power enzymes (DPE) and their wort sugars products during the course of small-scale, emulated commercial mashing was investigated. Malts derived from 13 barley cultivars were mashed and assayed at five time points during mashing for the levels of DPE and fermentable sugars. Comparisons of the patterns of DPE activity and wort sugar production showed that the activity levels of β-amylase and limit dextrinase (LD) during mashing were variable between the 13 cultivars, in comparison to the level of α-amylase and resultant composition of wort sugars. Moreover, comparison of peak DPE activities indicated that α-amylase correlated positively and significantly with LD, while no obvious correlation was found between β-amylase and either α-amylase or LD, indicating that activity pattern of α-amylase and LD was closely related during mashing. Multiple linear regression models, based on levels of the DPE as various time points during mashing, thermostability of β-amylase and malt Kolbach index, were able to explain 42.9%, 91.9%, 94%, and 73.2% of wort maltotriose, maltose, glucose, and fermentable sugar composition, respectively. A combination of these insights into the dynamics of starch hydrolysis during mashing will assist brewers in malt cultivar selection and the adjustment of mashing conditions so as optimize the sugar content for the efficient production of high quality beer.

Abstract: In modern brewing technology, advanced hop products derived from pure resin extract are increasingly used in order to obtain a more consistent hoppy character in existing brands and to develop new ...

Abstract: Two mathematical models were developed for studying the effect of main fermentation temperature (TMF), immobilized cell mass (MIC) and original wort extract (OE) on beer fermentation with alginate-chitosan microcapsules with a liquid core. During the experiments, the investigated parameters were varied in order to find the optimal conditions for beer fermentation with immobilized cells. The basic beer characteristics, i.e. extract, ethanol, biomass concentration, pH and colour, as well as the concentration of aldehydes and vicinal diketones, were measured. The results suggested that the process parameters represented a powerful tool in controlling the fermentation time. Subsequently, the optimized process parameters were used to produce beer in laboratory batch fermentation. The system productivity was also investigated and the data were used for the development of another mathematical model.

Abstract: Saccharomyces cerevisiae have been an essential component of beer production for centuries. The viability and vitality of yeast during a fermentation brewing process is an especially important cons...