Uncovering patterns of consumers' interest for beer: A case study with craft beers

Donadini, Gianluca; Porretta, Sebastiano

doi:10.1016/j.foodres.2016.11.043

Cited by 128 publications

(129 citation statements)

References 52 publications

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“…A study with Italian consumers found similar preference to beers brewed from moderately kilned/roasted malts with a milder flavor and less intense mouthfeel perceptions [28]. More complex craft beers with remarkably increased flavors would lead to an improvement of consumer preference [29].…”

Section: Discussionmentioning

confidence: 98%

“…Moreover, studying consumer behavior can have great value for the beer industry as it can show how consumers represent the beer category, the associations linked to them, and the proximity across different types of beer [27]. In addition, studies about consumer preferences can assist brewers to understand consumer attitude and translate consumer needs, wants, and expectations into manufacturing design to produce the best, most cost-competitive, and widely accepted product possible in a relatively short period [29].…”

Section: Discussionmentioning

confidence: 99%

“…From the sensory characterization of Brazilian beer styles, it is possible to attest that the evaluated consumers could differentiate and prefer the most aromatic and fruity beers. In addition, this distinct character is a motivation to choose and buy craft beers instead of other beer brands [29]. In this context, the use of S. cerevisiae strains isolated from food matrices can represent a valid approach for the selection of starters for brewing to obtain craft beers with more complex flavors [25].…”

Section: Discussionmentioning

confidence: 99%

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Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil

et al. 2018

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Craft beers are known for their distinct flavor, brew, and regional distribution. They are made using top-fermenting (ale) yeast, bottom-fermenting (lager) yeast, or through spontaneous fermentation. Craft beers are consumed and produced in Brazil in large quantities. However, they present a high level of polyphenols, which affects consumer preference as they may yield a taste of bitterness to beers. In this study, we analyzed the relationship between polyphenols and bitterness as well as the composition of the main styles of craft beers and consumer preference for them. Six different styles were analyzed according to their polyphenol content, bitterness, chemical composition, sensory profile, and preference. For preference, a panel of 62 untrained assessors was used. For sensory profile, quantitative descriptive analysis was performed using expert assessors (n = 8). The most preferred style was classic American pilsner, and the least preferred was standard American lager. The most preferred style showed less bitterness (9.52) and lower polyphenol content (0.61 mg EAG/mL), total solids (6.75 °Brix), and turbidity (7.27 NTU). This beer also exhibited reduced sensory notes of malty, fruity, smoked, hoppy, and phenolic but a higher perception of floral, sweet, and yeast notes; the bitterness attribute had a reduced perception. This study advances the understanding and complexity of the sensory profile of different styles of craft beers from Southern Brazil.

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Section: Discussionmentioning

confidence: 98%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil

et al. 2018

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“…The beer industry is undergoing a premiumisation, and consumers are demanding premium products over value brands (Donadini et al, 2016). As with other food products, consumers are demanding companies use local ingredients, but are unwilling to sacrifice taste (Tregear & Ness, 2005;Brown et al, 2009;Aquilani et al, 2015;Donadini & Porretta, 2017). The emergence of microbrewery production of local beers has been seen around the world, and these microbreweries have begun to seek out local ingredients such as hops, wild yeasts and malts for their beer production (Donadini et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

A preliminary investigation into differences in hops’ aroma attributes

Barry

Muggah

McSweeney

et al. 2017

Int J of Food Sci Tech

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Summary Consumers are welcoming the use of locally sourced ingredients in their beer, and hops are now beginning to be grown in new regions. One new region is the province of Nova Scotia, Canada. Four different hop varieties (Cascade, Mt. Hood, Golding and Nugget) were sourced from Nova Scotia, and matching varieties (Cascade, Mt. Hood and Nugget) were sourced from Oregon, USA, and England, UK. The main objective of this study was to identify whether differences in the hop aroma exist based on their geographic origin. Projective mapping trials (n = 2) were conducted for the aroma of all eight hops varieties. The first trial utilised crushed whole‐leaf hops, while the second consisted of a dry‐hopped conventional Canadian lager. Results indicated that there are differences in the hop aromas of both whole‐leaf hops and dry‐hopped lager.

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“…The recordings from the focus groups were then transcribed verbatim and nonessential words were removed. The procedure by Donadini & Porretta () was followed to determine which comments were meaningful. Frequency of citation was completed, synonymous terms were grouped to avoid redundancy, and attributes from the literature review were compared to those identified in the focus groups.…”

Section: Methodsmentioning

confidence: 99%

Consumers’ attitudes towards alternative grains: a conjoint analysis study

Gosine

McSweeney

2019

Int J of Food Sci Tech

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Recently, alternative grains (millet, quinoa, sorghum) have been used to produce several food products common to North Americans. The objective of this study was to identify the attributes that drive consumers liking of alternative grains. A literature review and two focus groups were conducted. Four attributes were identified as being important to consumers when purchasing alternative grains. These attributes included grains, product type, flavour and claims. A choice-based conjoint analysis survey was created and administered to 346 individuals who live in Atlantic Canada. Product type and flavour were the most important attributes to consumers. Sweet and nutty flavours, products made from quinoa, or products with claims indicating they were a source of fibre, reduced risk of type 2 diabetes or reduced risk of cardiovascular disease, had a positive effect on consumer liking.

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Uncovering patterns of consumers' interest for beer: A case study with craft beers

Cited by 128 publications

References 52 publications

Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil

Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil

A preliminary investigation into differences in hops’ aroma attributes

Consumers’ attitudes towards alternative grains: a conjoint analysis study

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