History of Industrial Brewing

Anderson, Raymond G.

doi:10.1201/9781351228336-1

Cited by 3 publications

(3 citation statements)

References 24 publications

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“…This utilization of the thiamine is similar to the rapid uptake of the free thiamine vitamers at the start of a beer fermentation reported earlier . In typical bottle‐conditioning processes, either some residual fermentable sugars are still present at the time of bottling or a small amount of sugar is added to the beer to allow the yeast to ferment just enough to primarily carbonate the beer and to continue to remove unwanted components such as vicinal diketones . This secondary fermentation would act in a similar fashion as reported by Hucker et al, , in that thiamine levels would initially decrease (Fig.…”

Section: Resultssupporting

confidence: 76%

Vitamins in brewing: effects of post-fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer

et al. 2016

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Post‐fermentation processes and maturation are important steps in beer production as they help to shape the organoleptic properties and stabilize the final product. Brewers can use a variety of processing aids (e.g. isinglass, PVPP, etc.) and processes (e.g. pasteurization, bottle conditioning, etc.) to achieve a desired final product with a desirable shelf life; however, these processes can have detrimental effects on the vitamin content of the beer. This research found that heat treatments have a marked influence on the decrease in the thiamine diphosphate vitamer, while PVPP and silica treatments have a greater influence on the decrease in riboflavin vitamers. Refrigeration, filtration or centrifugation have no, or only very limited, influence on thiamine or riboflavin vitamers, while application of isinglass, bentonite, tannic acid and SO2 causes a decrease in both thiamine and riboflavin vitamers. Storage of beer at refrigerated temperatures appears to provide protection against significant degradation of both thiamine and riboflavin vitamers; however, storage of filtered beer at elevated temperatures shows a decrease in thiamine diphosphate and riboflavin. Storage of bottle‐conditioned beer at elevated temperatures shows a marked decrease in yeast viability, accompanied by a decrease in thiamine diphosphate and free riboflavin, and a marked increase in free thiamine. These findings provide an insight into the reason why there is a significant variation in the vitamer content of beers, even within a single beer style. Copyright © 2016 The Institute of Brewing & Distilling

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Section: Resultssupporting

confidence: 76%

Vitamins in brewing: effects of post-fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer

et al. 2016

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“…Brewing is one of the oldest known food‐fermentation processes . Over the course of history it was of great importance for rural populations, providing an essential element in their nutrition and safe water supply.…”

Section: Beer Productionmentioning

confidence: 99%

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

Roos

Vuyst

2018

J Sci Food Agric

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Acidic beers, such as Belgian lambic beers and American and other coolship ales, are becoming increasingly popular worldwide thanks to their refreshing acidity and fruity notes. The traditional fermentation used to produce them does not apply pure yeast cultures but relies on spontaneous, environmental inoculation. The fermentation and maturation process is carried out in wooden barrels and can take up to three years. It is characterized by different microbial species belonging to the enterobacteria, acetic acid bacteria, lactic acid bacteria, and yeasts. This review provides an introduction to the technology and four fermentation strategies of beer production, followed by the microbiology of acidic beer production, focusing on the main microorganisms present during the long process used for the production of Belgian lambic beers. © 2018 Society of Chemical Industry

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“…According to Reinheitsgebot, the beer purity law introduced in Germany in 1516, the main ingredients for the beer production were water, malt and hop. Yeast was considered as a necessary ingredient for beer only later [2], but specific starter cultures are included in the product specification of traditional beers such as 'Münchener Bier' [3]. Global beer market is growing in the last years: it is forecast to reach more than $ 600.000 million by 2025 [4].…”

Section: Introductionmentioning

confidence: 99%

Gluten-Free Brewing: Issues and Perspectives

et al. 2020

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Celiac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it affects around 1% of world population, but it is constantly growing. Celiac patients have to follow a strict gluten-free (GF) diet. Beer is one of the most consumed beverages worldwide, but it is not safe for people with CD. It has a gluten content usually above the safe threshold (20 ppm), determined by the official method for hydrolyzed foods (R5-competitive-ELISA). The demand on the market for GF beers is increasingly growing. This review aims to provide a comprehensive overview of different strategies to produce GF beer, highlighting strengths and weaknesses of each approach and taking into account technological and sensory issues. GF cereals or pseudocereals have poor brewing attitudes (if used as main raw material) and give the beer unusual flavour. Instead, enzymatic treatments allow traditional brewing process followed by gluten content reduction. A survey on 185 GF-producing breweries (both industrial and craft) from all over the world have been considered to assess which approach is most used. Beers brewed with GF cereals and pseudocereals (used in well-balanced proportions) are more common than gluten-removed (GR) beers, obtained by enzymatic treatment.

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History of Industrial Brewing

Cited by 3 publications

References 24 publications

Vitamins in brewing: effects of post-fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer

Vitamins in brewing: effects of post-fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

Gluten-Free Brewing: Issues and Perspectives

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