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

Abstract

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.

Application of microbial cross-over for the production of Italian grape ale (IGA), a fruit beer obtained by grape must addition

“…However, at the end of the process the three indigenous strains showed significantly higher CO2 production than the commercial one, indicating that these strains probably are less influenced by the high percentage of grape must in the fermentation medium. These results confirmed that the exploitation of the brewing potential of different groups of microorganisms, such as Saccharomyces strains isolated from other fermented food and beverage, is an emerging trend to contribute to beer differentiation, in particular for craft beer production (De Simone et al, 2021).…”

“…This style beer brewed by many Italian craft breweries could better express the connection with the territory, biodiversity of Italian grape cultivars as well as enhancing the brewer's creativity (Garavaglia et al, 2020). IGA beers are produced utilizing pilsener/pils or other pale base malts with the addition of grapes or grape must in a range from 5% to 40% (the maximum amount permitted by the law) of the wort composition (De Simone et al, 2021) and added at different fermentation stages (boiling, primary or secondary fermentation or bottling). Other than the addition of fruits, herbs, and spices, the choice of yeast starter culture is a further tool available to craft brewers to obtain products characterized by distinctive aromatic profiles (Capece et al, 2021;Postigo et al, 2021).…”

Sound Stimulation Can Affect Saccharomyces cerevisiae Growth and Production of Volatile Metabolites in Liquid Medium

“…The volatile compounds present in beer are derived from hops, malt, microorganisms (predominantly yeast), and adjuncts [ 39 ]. In our study, the medium and yeast strain were designed to mimic brewing; however, hops were not included to reduce the complexity of the medium.…”

Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates

“…Therefore, the analysis of the physical-chemical and sensorial results highlighted a clear separation between the distillates of the two producers, in agreement with the microbiological results. Further research is needed to study the relationship between territory and products, as is being studied with other alcoholic beverages [27].…”