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Developments in Brewing Processing and Analytical Techniques for the Evaluation...
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Developments in Brewing Processing and Analytical Techniques for the Evaluation of Beer Quality

A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Malting, Brewing and Beer".

Deadline for manuscript submissions: 15 May 2025 | Viewed by 6489

Special Issue Editor

Dr. Antonietta Baiano

E-Mail Website
Guest Editor
Dipartimento di Scienze Agrarie, Alimenti, Risorse Naturali e Ingegneria (DAFNE), Università di Foggia, Via Napoli 25, 71122 Foggia, Italy
Interests: alcoholic beverages; cereal products; food waste recovery; functional foods; olive oil; phenolic compounds; sensorial studies
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The world of beer, both craft and industrial, is constantly evolving and always provides new growth stimuli to producers, researchers, and consumers. Despite several contributions investigating beer-related topics, much remains to be considered. Therefore, you and your colleagues are invited to submit research articles, reviews, short communications, and technical reports containing experimental and theoretical results for inclusion in this Special Issue related to the following topics:

  • Analysis of beer trends;
  • Beers with low or no alcohol content and dealcoholization technologies;
  • Beer and health, beer and nutrition, beer safety;
  • Beer regulation;
  • Brewing process to produce industrial and craft beer;
  • Conventional and non-conventional brewing yeasts and fermentations;
  • Development and evaluation of beer packaging materials; migration tests;
  • Economic and social impact of craft and industrial beer;
  • Innovation in brewing technologies and brewing raw materials;
  • Environmental impact and LCA applied to craft and industrial beer;
  • Machines and systems for beer production;
  • Recent development in analytical methods applied to evaluate beer quality;
  • Recovery and use of beer by-products;
  • Sensory properties of beer and consumer science.

Dr. Antonietta Baiano
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • antioxidants
  • brewing
  • conventional and not-conventional raw materials
  • fermentation
  • nutritional characteristics
  • packaging
  • quality
  • regulation
  • sensorial evaluation
  • Saccharomyces and not-Saccharomyces yeast strains

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (5 papers)

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Research

Jump to: Review

19 pages, 4658 KiB  
Article
Optimization of Ale-Type Craft Beer Through the Addition of Cañihua Malt (Chenopodium pallidicaule) and Aguaymanto Juice (Physalis peruviana) Using a D-Optimal Experimental Design
by Luz Maria Paucar-Menacho, Rebeca Salvador-Reyes, Wilson Daniel Simpalo-Lopez, Alicia Lavado-Cruz, Anggie Verona-Ruiz, Jordy Campos-Rodriguez, Katherine Acosta-Coral, Williams Esteward Castillo-Martinez, William López-Rodriguez and Soledad Quezada-Berrú
Beverages 2025, 11(1), 4; https://doi.org/10.3390/beverages11010004 - 26 Dec 2024
Viewed by 480
Abstract
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 [...] Read more.
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. Full article
(This article belongs to the Special Issue Developments in Brewing Processing and Analytical Techniques for the Evaluation of Beer Quality)
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13 pages, 925 KiB  
Article
Pomegranate Juice Effect on Physicochemical and Nutraceutical Characteristics of a Craft Fruit Beer
by Aldair A. Meza-Santiago, Maria Guadalupe Hernandez-Herrera, Erick A. Zuñiga-Estrada and Patricia Lopez-Perea
Beverages 2024, 10(4), 125; https://doi.org/10.3390/beverages10040125 - 23 Dec 2024
Viewed by 577
Abstract
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 [...] Read more.
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. Full article
(This article belongs to the Special Issue Developments in Brewing Processing and Analytical Techniques for the Evaluation of Beer Quality)
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11 pages, 713 KiB  
Article
Witbier Fermented by Sequential Inoculation of Schizosaccharomyces pombe and Saccharomyces cerevisiae: Influence of Starchy Ingredients and S. cerevisiae Strain Used for In-Bottle Refermentation
by Antonietta Baiano, Francesco Grieco and Anna Fiore
Beverages 2024, 10(3), 51; https://doi.org/10.3390/beverages10030051 - 26 Jun 2024
Viewed by 1375
Abstract
Great attention has recently been dedicated to the use of non-Saccharomyces yeast strains for the development of new beer formulations. However, the effect of the Saccharomyces strain used in the refermentation of this type of beer has never been investigated. The research [...] Read more.
Great attention has recently been dedicated to the use of non-Saccharomyces yeast strains for the development of new beer formulations. However, the effect of the Saccharomyces strain used in the refermentation of this type of beer has never been investigated. The research described aimed to optimize the quality of beers fermented by an oenological Schizosaccharomyces pombe strain alternately combined with two S. cerevisiae strains (WB06, commercial; 9502, of an oenological origin). The influence of both in-bottle refermentation (alternately carried out by one of the two Saccharomyces cerevisiae strains used in the sequential first fermentation) and starchy ingredients (three mixtures of 65% of malted barley alternately combined with 35% of unmalted common, durum, or emmer wheat) was studied. The beer formulation was optimized through a two-factor mixed three- and two-level design, where the two factors were the starchy ingredients and the refermenting S. cerevisiae. Beers from durum wheat beers refermented by WB06 had the highest alcohol contents. Common wheat beers refermented by 9502 showed the highest antioxidant activity values. The highest overall sensory score was assigned to the beers refermented by 9502. The fitted quadratic model had a good predictive ability for five physicochemical and fourteen sensory characteristics, with an R2 often higher than 0.9. Full article
(This article belongs to the Special Issue Developments in Brewing Processing and Analytical Techniques for the Evaluation of Beer Quality)
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Review

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13 pages, 302 KiB  
Review
Beer with Probiotics: Benefits and Challenges of Their Incorporation
by Diana Santos, Luisa Barreiros, Ângelo Jesus, Ana Luísa Silva, João Paulo Martins, Ana Isabel Oliveira and Cláudia Pinho
Beverages 2024, 10(4), 109; https://doi.org/10.3390/beverages10040109 - 14 Nov 2024
Viewed by 1814
Abstract
Beer is considered one of the most consumed beverages worldwide and a potential vehicle for probiotics. However, there are several technical challenges to overcome during the production and storage of beers, as probiotics must remain viable until the moment of consumption. Therefore, this [...] Read more.
Beer is considered one of the most consumed beverages worldwide and a potential vehicle for probiotics. However, there are several technical challenges to overcome during the production and storage of beers, as probiotics must remain viable until the moment of consumption. Therefore, this work aims to discuss how the incorporation of probiotics improves or adds value to beer and which variables influence the viability of the process. This is a narrative review of the literature with research in the PubMed, Web of Science, and b-on databases for articles related to the incorporation of probiotics in beer and the variables that influence the process. The results demonstrated that the incorporation of probiotics into beer faces technical challenges such as probiotic selection, pH, the presence of alcohol, and beer’s production and storage temperatures. However, strategies such as immobilizing probiotics in alginate, alginate–silica, and durian husk powder, fermentation with the yeast Saccharomyces cerevisiae var. boulardii, and co-fermentation with probiotics permit us to overcome these barriers. Thus, incorporating probiotics into beer brings added value, potentially increasing antioxidant activity and phenolic compound content and providing unique flavors and aromas. Nevertheless, strict control of the technical conditions involved is necessary to ensure probiotic viability and the health benefits they confer. Full article
(This article belongs to the Special Issue Developments in Brewing Processing and Analytical Techniques for the Evaluation of Beer Quality)
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12 pages, 745 KiB  
Review
The Importance of Cleaning and Sanitation in Homebrewing
by Kristina Habschied, Vinko Krstanović and Krešimir Mastanjević
Beverages 2024, 10(4), 97; https://doi.org/10.3390/beverages10040097 - 5 Oct 2024
Viewed by 1084
Abstract
The expansion of homebrewing among hobbyists and beer lovers has enabled the availability of fabulous and non-conventional flavors to a broader public. However, homebrewing conditions are not standardized and greatly depend on the meticulosity of the homebrewer. To ensure minimum hygienic conditions, homebrewers [...] Read more.
The expansion of homebrewing among hobbyists and beer lovers has enabled the availability of fabulous and non-conventional flavors to a broader public. However, homebrewing conditions are not standardized and greatly depend on the meticulosity of the homebrewer. To ensure minimum hygienic conditions, homebrewers need to employ more effort than the standardized brewing industry. Cleaning and sanitation ask for a meticulous and thorough, almost perfect cleaning and sanitation pattern in order to ensure healthy fermentation and safe beer. The implementation of cleaning and sanitation methods can greatly prolong the lifespan of kegged or bottled beer and accent the excellent aromas and taste of homebrewed beer. Since there is a lack of scientific literature concerning this aspect of brewing, this paper is conceptualized as a review that covers all the major concerning/hazardous points in homebrewing and summarizes potential actions to maximize cleaning and sanitation efficiency in the homebrewing process. Full article
(This article belongs to the Special Issue Developments in Brewing Processing and Analytical Techniques for the Evaluation of Beer Quality)
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