Lager Beer

1859 ◽  
Vol 1 (3) ◽  
pp. 35-35
Keyword(s):  
Lager Beer

Spoilage of bottled lager beer contaminated with Saccharomyces cerevisiae var. diastaticus

2021 ◽  
Author(s):  
Kateřina Štulíková ◽  
Tomáš Vrzal ◽  
Petra Kubizniaková ◽  
Jan Enge ◽  
Dagmar Matoulková ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lager Beer

Use of carqueja ( Baccharis trimera (Less.) DC. Asteraceae) as a total substitute for hops in the production of lager beer

2020 ◽  
Vol 44 (10) ◽  
Author(s):  
Guilherme Lorencini Schuina ◽  
João Olavo Figueiredo Quelhas ◽  
Giovani Brandão Mafra Carvalho ◽  
Vanildo Luiz Del Bianchi
Keyword(s):  
Lager Beer ◽  
Baccharis Trimera

scholarly journals New Lager Brewery Strains Obtained by Crossing Techniques Using Cachaça (Brazilian Spirit) Yeasts

2017 ◽  
Vol 83 (20) ◽  
Author(s):  
Bruna Inez Carvalho Figueiredo ◽  
Margarete Alice Fontes Saraiva ◽  
Paloma Patrick de Souza Pimenta ◽  
Miriam Conceição de Souza Testasicca ◽  
Geraldo Magela Santos Sampaio ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Temperature ◽  
Yeast Strain ◽  
Genetically Modified ◽  
Acetate Esters ◽  
Content Type ◽  
Yeast Strains ◽  
Lager Beer ◽  
New Yeast ◽  
Beer Production

ABSTRACT The development of hybrids has been an effective approach to generate novel yeast strains with optimal technological profile for use in beer production. This study describes the generation of a new yeast strain for lager beer production by direct mating between two Saccharomyces cerevisiae strains isolated from cachaça distilleries: one that was strongly flocculent, and the other with higher production of acetate esters. The first step in this procedure was to analyze the sporulation ability and reproductive cycle of strains belonging to a specific collection of yeasts isolated from cachaça fermentation vats. Most strains showed high rates of sporulation, spore viability, and homothallic behavior. In order to obtain new yeast strains with desirable properties useful for lager beer production, we compare haploid-to-haploid and diploid-to-diploid mating procedures. Moreover, an assessment of parental phenotype traits showed that the segregant diploid C2-1d generated from a diploid-to-diploid mating experiment showed good fermentation performance at low temperature, high flocculation capacity, and desirable production of acetate esters that was significantly better than that of one type lager strain. Therefore, strain C2-1d might be an important candidate for the production of lager beer, with distinct fruit traces and originating using a non-genetically modified organism (GMO) approach. IMPORTANCE Recent work has suggested the utilization of hybridization techniques for the generation of novel non-genetically modified brewing yeast strains with combined properties not commonly found in a unique yeast strain. We have observed remarkable traits, especially low temperature tolerance, maltotriose utilization, flocculation ability, and production of volatile aroma compounds, among a collection of Saccharomyces cerevisiae strains isolated from cachaça distilleries, which allow their utilization in the production of beer. The significance of our research is in the use of breeding/hybridization techniques to generate yeast strains that would be appropriate for producing new lager beers by exploring the capacity of cachaça yeast strains to flocculate and to ferment maltose at low temperature, with the concomitant production of flavoring compounds.

Lager Beer

2009 ◽  
pp. 31-43
Author(s):  
Andrea Pavsler ◽  
Stefano Buiatti
Keyword(s):  
Lager Beer

scholarly journals Flavor stability assessment of lager beer: what we can learn by comparing established methods

2020 ◽  
Vol 246 (5) ◽  
pp. 1105-1118
Author(s):  
Florian Lehnhardt ◽  
Thomas Becker ◽  
Martina Gastl
Keyword(s):  
Flavor Stability ◽  
Stability Assessment ◽  
Lager Beer

scholarly journals Generation of the Antioxidant Hydroxytyrosol from Tyrosol Present in Beer in a Randomized Clinical Trial (P06-003-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Anna Boronat ◽  
Natalia Soldevila-Domenech ◽  
Julián Andrés Mateus ◽  
Patrícia Díaz ◽  
Marta Pérez ◽  
...  
Keyword(s):  
Clinical Trial ◽  
Randomized Clinical Trial ◽  
Red Wine ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Beneficial Effects ◽  
Funding Sources ◽  
Beer Consumption ◽  
Alcohol Dose ◽  
Lager Beer

Abstract Objectives Hydroxytyrosol (HT) has been associated to health beneficial effects of extra virgin olive oil. Red wine is an indirect source of HT as it contains its precursor tyrosol (TYR), which is endogenously converted into HT. Beer is another source of TYR, which is originated during the fermentation as a secondary a metabolite of the amino acid tyrosine. The present work shows the first clinical study aimed at assessing the endogenous formation of HT following beer consumption. Methods Cross-over randomized clinical trial in healthy volunteers administered 250 mL of a dark beer (3.5 mg of TYR and 17.0 g alcohol), 250 mL of a lager beer (2.3 mg of TYR and 9.0 g alcohol), 250 mL of a non-alcoholic beer (1.4 mg of TYR and 0 g alcohol), and finally 150 mL of red wine (3.7 mg of TYR and 16.8 g alcohol). Urinary recovery of TYR and HT metabolites was quantified by LC/MS-MS. Results Results confirm that TYR present in beer is absorbed and endogenously converted into HT after its consumption (Figure 1). Nevertheless, the highest recovery was observed after red wine. Dark beer administration, which TYR and alcohol doses were equal to red wine, presented lower levels of TYR absorbed and hence, lower levels of HT generated. Lager and non-alcoholic beer presented dose-response absorption of TYR, but not an HT generation. Conclusions The present study is the first demonstrating that TYR present in beer is absorbed and endogenously biotransformed into HT in humans. HT generation is not TYR and alcohol dose-dependent and, is globally lower than following red wine, suggesting that other factors such as gas or other phenols could interfere in TYR bioavailability. Interestingly, HT recoveries after non-alcoholic beer are similar to those observed after alcoholic ones, limiting alcohol intake and the health and social problems associated to alcohol abuse. These findings could be relevant to understand the health effects associated to beer consumption. Funding Sources AB is recipient of a fellowship from ISCIII (PFIS), NS is recipient of a fellowship from Centro de Información Cerveza y Salud (Beca Manuel Oya) and CIBEROBN. Supporting Tables, Images and/or Graphs

scholarly journals Simultaneous Optimization of Acetaldehyde and DMS Concentrations for Better Sensory Quality of Beer Fermented on an Industrial Scale

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1043
Author(s):  
Krzysztof Kucharczyk ◽  
Krzysztof Żyła ◽  
Tadeusz Tuszyński
Keyword(s):  
Sensory Quality ◽  
Dimethyl Sulfide ◽  
Sensory Properties ◽  
Simultaneous Optimization ◽  
Industrial Plant ◽  
Volatile Components ◽  
Filling Time ◽  
Response Optimization ◽  
Lager Beer

The levels of selected volatile components that affected the sensory properties of a lager beer were optimized under high-gravity brewing conditions (15.5 °P) in an industrial plant. The influence of different pitching rates (6–10 million cells/mL), aeration levels (8–12 mg/L), times (4.5–13.5 h) of filling CCTs (cylindroconical tanks, 3850 hl), and fermentation temperatures (8.5–11.5 °C) on the contents of acetaldehyde, diacetyl, acetone, 2,3-pentanedion, dimethyl sulfide (DMS), and on the sensory properties of beer were investigated. Response surface methodology (RSM, Box–Behnken design) was used to research the possibilities for optimizing the concentration of selected volatile components and sensory properties of bottom-fermented lager beers. Statistical analyses of the results showed that the experimental factors had a significant influence (R-squared for the original model with no significant lack-of-fit) on some of the volatile components. Based on the Multiple Response Optimization analysis, the values of independent factors that ensured the highest beer sensory quality were the following: a pitching rate of 10 million cells per mL; a fermentation temperature of 11.5 °C; an aeration level of 12 mg/L; and a CCT filling time of 4.5 h. These results proved that RSM modelling can be successfully applied to optimize fermentation and lagering processes in an industrial plant to manufacture lagers of enhanced sensory quality.

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