An overview of selected specialty beers: developments, challenges and prospects

Abstract

The brewing industry has devoted much research effort into the development of new technologies and innovations for the expansion of the assortment of specialty beers in response to increased consumer demand. Specialty beers are more or less the catch-all for beer styles, which do not fit into conventional beer categories and five types of specialty beers are of particular interest -low-calorie beer, low-alcohol or nonalcohol beer, novel-flavoured beer, gluten-free beer and functional beer. The selected beer types are technologically challenging to produce relative to the traditional approach of ingredient addition, yet offer special appeal to consumers from the perspective of health and flavour. Biological processes that make use of the equipment of a traditional brewery plant should be better exploited in comparison with nonbiological technologies such as thermal and membrane processes. Probiotic beer could be the specialty beer of the future in light of the increasing popularity of probiotics. These beers are reviewed in terms of developments, challenges and prospects.

Saccharomyces and Non-Saccharomyces Starter Yeasts

“…Five types of specialty beers of particular interest have been described: low calorie beer, low alcohol or nonalcohol beer, novel-lavored beer, gluten-free beer, and functional beer [39]. Beers with a low calorie content have achieved great interest due to the problem of obesity, especially in Western populations, which accounts for a growing market segment.…”

Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus

“…Williopsis yeasts are not usually associated with beer fermentation, but have found potential applications in wine and sake fermentations (12)(13)(14). Furthermore, the ability of Williopsis yeasts to produce esters, especially acetate esters, while producing small amounts of ethanol in wine suggests a feasible way for production of fruity, low-alcohol beer (14).…”

“…Furthermore, the ability of Williopsis yeasts to produce esters, especially acetate esters, while producing small amounts of ethanol in wine suggests a feasible way for production of fruity, low-alcohol beer (14). Therefore, the aim of this study is to evaluate the potential of W. saturnus var.…”

Brewer’s yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains

“…Although non-Saccharomyces yeasts have been widely disregarded due to their possible overproduction of acetic acid and other off-flavor compounds, they can potentially exert positive influences on beer flavor through the synthesis of secondary metabolites and excretion of enzymes responsible for the bioconversion of non-volatile precursors into desirable aroma compounds (106). The metabolic products resulting from non-Saccharomyces growth include terpenoids, esters, higher alcohols, glycerol, acetaldehyde, acetic acid and succinic acid (107).…”