Beer production includes the formation of different by-products such as wastewater, spent
grains, spent hops, and yeast. In addition to these well-known by-products, it is necessary to …

Despite decades of extensive research, beer flavour instability remains a challenge for both
brewing and malting industries. Malt impacts the brewing process as well as the quality of …

A new category of fruit style beer resulting from the addition of grape matrices is named
Italian Grape Ale (IGA). In this paper, we report data on an experimental work to produce IGA …

Headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry
(HS-SPME/GC-MS), sensory evaluation, and multivariate analysis were applied to monitor …

Flavour stability is probably the most critical quality challenge brewers currently face, a
concern transverse to all beer styles. Beer flavour starts to deteriorate almost immediately …

Phthalates are known as endocrine disruptors and are common in plastic polymers,
varnishes, and printing inks. However, they most often enter the human body through food …

As a promising adjunct material to beer brewing, Qingke (hulless barley) can provide
sufficient hydrolyzable starch and rich nutrients for beer brewing. In this study, the effect of …

BACKGROUND Ethanol and osmotic stresses are the major limiting factors for brewing
strong beer with high‐gravity wort. Breeding of yeast strains with high osmotic and ethanol …

The scope of the study was the evaluation of the selected physicochemical (O2 and CO2
contents, bitterness, color, total polyphenol content (TPC), turbidity, foaming stability) and …

Beer is traditionally brewed using barley, hops, water, and yeast. Historically, fruit has been
utilized in brewing operations as a source of carbohydrates, color, and/or flavor. This …