The relationship between flavour instability, preference and drinkability of fresh and aged beer

Abstract

The preference and drinkability of fresh beer compared with aged beer was tested using a ‘paired comparison test’. After a duo test with small samples, respondents could freely consume the beer of their choice. The results show that the initial preference for fresh beer was significantly higher than the preference for aged beer, with 65% of respondents taking fresh beer first after the duo test. The drinkability of fresh beer also scored significantly higher, with 35% more fresh beer consumed. However, since multiple respondents consecutively consumed multiple aged beers, it cannot be concluded that aged beer results in a lower consumption volume (per capita) when compared with fresh beer. Additionally, Belgians older than 24 years particularly favoured and consumed the fresh beer in the experiment. This was attributed to the influencing and mimicking behaviour of the other respondent groups, since the table setting and table sizes were also found to be important parameters. In this paper, we show the continuing importance of research into beer flavour stability. © 2019 The Institute of Brewing & Distilling

Modelling of beer sensory staleness based on flavour instability parameters

“…Stale characteristics include a decrease in fruity and sulphury aromas and a reduction in the intensity and quality of bitterness. These changes are linked with lower consumer acceptance scores (Guinard et al 1999) and reduced drinkability (Paternoster et al 2020).…”

Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer

“…However, the ageing of beer in storage leads to a deterioration of flavor, resulting in “aged flavors”, such as the typical “cardboard aroma” of lagers ( Lehnhardt, Gast, & Becker, 2019 ). The freshness of the beer is a key factor in consumer decision-making, with beers that have been stored for shorter periods of time more likely to be favored by consumers as it means fewer sensory deficiencies ( Paternoster et al, 2020 ). But there are still many underdeveloped and inaccessible regions around the world, which still don't have local brewing companies and need to supply beer from other regions after long logistical journeys, this leads to inevitable flavor degradation and reduced drinkability during transport and storage ( Jaskula-Goiris et al, 2019 ).…”

Assessment of the Prediction Power of Forced Ageing Methodology on Lager Beer Aldehyde Evolution during Maritime Transportation

“…Beer exportation is a continuously growing market, since it is the most consumed alcoholic beverage worldwide. The globalisation of this market represents a challenge for the brewing sector, since the product must maintain as much of its freshness and sensorial features as possible until consumption [ 1 , 2 ]. Beer is a sensitive beverage since its physicochemical properties continuously change almost immediately after production ends, especially when bottled beers face improper storage or exportation conditions: exposition to warm temperatures, vibrations, and long-distance travel [ 1 , 3 , 4 , 5 , 6 , 7 ].…”