The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation

Spitaels, Freek; Wieme, Anneleen D.; Janssens, Maarten; Aerts, Maarten; Landschoot, Anita Van; Vuyst, Luc De; Vandamme, Peter

doi:10.1016/j.fm.2015.01.008

Cited by 77 publications

(105 citation statements)

References 41 publications

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“…Spitaels et al [40,41] reported a consistent core microbial population including Pediococcus damnosus, Dekkera anomala, Dekkera bruxellensis, Saccharomyces cerevisiae, and S. pastorianus during production to just D. bruxellensis after production. Brettanomyces and Dekkera are used interchangeably with Dekkera most often used to describe the spore form of the yeast.…”

Section: Organic Acidsmentioning

confidence: 98%

Acid and Volatiles of Commercially-Available Lambic Beers

et al. 2017

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Lambic beer is the oldest style of beer still being produced in the Western world using spontaneous fermentation. Gueuze is a style of lambic beer prepared by mixing young (one year) and older (two to three years) beers. Little is known about the volatiles and semi-volatiles found in commercial samples of gueuze lambic beers. SPME was used to extract the volatiles from nine different brands of lambic beer. GC-MS was used for the separation and identification of the compounds extracted with SPME. The pH and color were measured using standard procedures. A total of 50 compounds were identified in the nine brands. Seventeen of the 50 compounds identified have been previously identified. The compounds identified included a number of different chemical groups such as acids, alcohols, phenols, ketones, aldehydes, and esters. Ethyl acetate, 4-ethylphenol, and 4-ethylguaiacol are known by-products of the yeast, Brettanomyces, which is normally a spoilage microorganism in beer and wine, but important for the flavor characteristics of lambic beer. There were no differences in pH, but there were differences in color between the beer samples.

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Section: Organic Acidsmentioning

confidence: 98%

Acid and Volatiles of Commercially-Available Lambic Beers

et al. 2017

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“…This allows the wort to cool to 20 °C within approximately one night, limiting the brewing period to the cold winter months from October until March, at least in the case of traditional breweries . Large‐scale, common breweries have the capacity to pre‐chill the wort before transferring it into the coolship, enabling a production of lambic beers all year round . In all cases, the wort is finally transferred into wooden barrels (oak or chestnut casks or foeders), where the actual fermentation and maturation process takes place …”

Section: Lambic Beersmentioning

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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“…Long-term wood-aging has been carried through for certain specialty beer styles, such as lambic and Flanders red ales [35][36][37][38][39][40][41]. There has been a resurgence of barrel and wood-aging in recent decades, particularly among the craft brewing industry.…”

Section: Wood Agingmentioning

confidence: 99%

“…Many strains of brewer's yeast (Saccharomyces cerevisiae), as well as Brettanomyces sp., Lactobacillus, and Pediococcus are PAD+ [50][51][52][53][54]. These non-Saccharomyces genera of microbes are utilized in traditional sour beers of Belgium, and increasingly in other "wild" and sour beer styles popular in the craft brewing industry [36,37,[39][40][41]50]. PAD catalyzes the enzymatic decarboxylation of HCAs to their vinyl derivatives (see Figure 2).…”

Section: Microbial Enzymatic Decarboxylation To Vinyl Derivativesmentioning

confidence: 99%

“…Interestingly, they also contribute key organoleptic qualities to specialty beer styles including lambic, gueuze, Flanders red and brown ales, Berlinerweiss, and others [36,37,[39][40][41]50,[60][61][62][63]. They are increasingly utilized in other new "wild" ale styles in the craft brewing industry.…”

Section: Microbial Enzymatic Decarboxylation To Vinyl Derivativesmentioning

confidence: 99%

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The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor

Lentz

2018

Fermentation

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Abstract:Beer is a complex beverage containing a myriad of flavor-and aroma-active compounds. Brewers strive to achieve an appropriate balance of desired characters, while avoiding off-aromas and flavors. Phenolic compounds are always present in finished beer, as they are extracted from grains and hops during the mashing and brewing process. Some of these compounds have little impact on finished beer, while others may contribute either desirable or undesirable aromas, flavors, and mouthfeel characteristics. They may also contribute to beer stability. The role of simple phenolic compounds on the attributes of wort and beer are discussed.

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The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation

Cited by 77 publications

References 41 publications

Acid and Volatiles of Commercially-Available Lambic Beers

Acid and Volatiles of Commercially-Available Lambic Beers

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

The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor

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