The quality of draught beer is important to consumers but can be inconsistent, ranging from excellent through to unacceptable. The few, dated studies of draught beer quality have focused on the number of microorganisms that are present in the product. Work reported here suggests that this approach has its limitations and fails to relate to beer quality post‐dispense. An alternative approach using the long‐established ‘forcing’ method provides a better but still retrospective assessment of draught beer quality. Samples post dispense are ‘forced’ by static incubation at 30°C for four days and beer quality is ranked by the measurement of absorbance at 660 nm. The increase in absorbance reflects the growth of beer spoilage microorganisms present in the beer at dispense. Four quality bands are proposed, where quality is described as excellent (absorbance increase of <0.3), acceptable (0.3–0.6), poor (0.6–0.9) and unacceptable (>0.9). The method is straightforward, requires no special skills and enables, for the first time, the robust quantification of draught beer quality. It is anticipated that the method will have widespread application in the measurement and improvement of the quality of draught beer. Copyright © 2017 The Institute of Brewing & Distilling
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.