Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute

Schuina, Guilherme Lorencini; Quelhas, João Olavo Figueiredo; Castilhos, Maurício Bonatto Machado de; Carvalho, Giovani B. M.; Bianchi, Vanildo Luiz Del

doi:10.1590/fst.35318

Cited by 8 publications

(5 citation statements)

References 17 publications

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“…which are common values for American Beers.The obtained data, therefore, indicate that using carqueja as a hop substitute does not result in changes in the physicochemical characteristics of the produced beers. This is in agreement withOkafor, Eboatu, Anyalebechi, and Okafor (2016),Schuina, Quelhas, Castilhos, Carvalho, and Del Bianchi (2019) and Adenuga, Olaleye, and Adepoju (2010), who also reported no changes in the physicochemical properties of beers made with different plant extracts.…”

supporting

confidence: 90%

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

Schuina

Quelhas

Carvalho

et al. 2020

J. Food Process. Preserv.

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Beer is a fermented product principally composed of barley malt, water, hops, and additives, subjected to the action of appropriate microorganisms. However, the first beer production historical records reveal that, originally, beer had different characteristics from those of modern beers. It was a naturally fermented product made from cereals, fruit, and honey (Meussdoerffer, 2009). Hops were not always used in the formulation of beer. In the 8th century, a mix called gruit (containing rosemary, ginger, mugwort, yarrow, and heather) was commonly used in beer making (Hornsey, 2003). The use of hops became more common from the 9th century onward, and was very likely used at first because of its preservation properties, and not because of its bitter flavor (Morado, 2009). The common hop (Humulus lupulus) is a climbing plant belonging to the family Cannabaceae (Bedini et al., 2016). Its cultivation is restricted to two latitudes, one in the southern hemisphere and one in the northern hemisphere (between parallel 35° and 55°), and it is very difficult to grow in many countries (Morais, 2015), for example, in Brazil. In beer, hops mainly act on beer aroma, sensory bitterness, microbial stability, foam stability, flavor stability, and are a source of antioxidant compounds. These activities vary according to the hop variety, and the manner in which it is harvested and processed

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supporting

confidence: 90%

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

Schuina

Quelhas

Carvalho

et al. 2020

J. Food Process. Preserv.

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“…Therefore, other bittering plants were investigated as hops substitutes, including where hop cultivation was not suitable. For instance, artichoke and carqueja were positively evaluated in Brazil as total substitutes because of their good sensorial acceptance and the absence of negative effects on physicochemical characteristics [127,128].…”

Section: Olive Leaves Italymentioning

confidence: 99%

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Simone

Russo

Tufariello

et al. 2021

Foods

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Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing the added value of the final products, and reducing supply costs and environmental impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more generally, sensory attributes of the final products. In particular, of interest are ingredients with features attributable and/or linked to a specific geographical origin. This review encompasses the potential contribution and exploitation of biodiversity in the main classes of beer inputs, such as cereals, hops, microbes, and adjuncts, with a specific emphasis on autochthonous biological resources, detailing the innovative paths already explored and documented in the scientific literature. This dissertation proposes an overview of the impact on beer quality for each raw material category, highlighting the benefits and limitations that influence its concrete applications and scale-up, from the field to the stain. The topics explored promote, in the sector of craft beers, trends already capitalised in the production of other alcoholic beverages, such as the preservation and revalorisation of minor and autochthonous varieties, the exploitation of yeast and bacteria strains isolated from specific sites/plant varieties, and the valorisation of the effects of peculiar terroirs on the quality of agricultural products. Finally, the examined tendencies contribute toward reducing the environmental impacts of craft beer manufacturing, and are in line with sustainable development of food systems, increasing the economic driver of biodiversity preservation.

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“…Even though hops have been extensively used since ancient times, they are susceptible to being replaced by other substances that can also provide those molecules responsible for the bitterness of beer, such as artichoke, carqueja, etc. The resulting beers have a similar sensory acceptance to that of commercial beers [ 113 ]. While hop oils contribute to beer flavor, the biotransformation of its glycosides [ 114 ] not only adds new flavors to the final beer but also plays a significant role in beer flavor stability [ 115 , 116 ].…”

Section: Hopsmentioning

confidence: 99%

From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers

Díaz

Durán‐Guerrero

Lasanta

et al. 2022

Foods

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In the past few years, there has been a growing demand by consumers for more complex beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals), hops, and water used add to the major processing stages involved in the brewing process, including malting, mashing, boiling, fermentation, and aging, to significantly determine the sensory profile of the final product. Recent literature on this subject has paid special attention to the impact attributable to the processing conditions and to the fermentation yeast strains used on the aromatic compounds that are found in consumer-ready beers. However, no review papers are available on the specific influence of each of the factors that may affect beer organoleptic characteristics. This review, therefore, focuses on the effect that raw material, as well as the rest of the processes other than alcoholic fermentation, have on the organoleptic profile of beers. Such effect may alter beer aromatic compounds, foaming head, taste, or mouthfeel, among other things. Moreover, the presence of spoilage microorganisms that might lead to consumers’ rejection because of their impact on the beers’ sensory properties has also been investigated.

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Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute

Cited by 8 publications

References 17 publications

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

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

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers

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