The objective of this study was to examine the impact of using a rotary jet head (RJH) on the biosynthesis of byproducts of yeast metabolism and their role in shaping the flavor and aroma profile of bottom fermentation beer (lager style). The tests were conducted on an industrial scale, with fermentation in 3800 hL fermentation tanks. Experiments were conducted in a minimum of six replicates. The main quality indicators, including ethanol concentration and pH, were analyzed, along with key volatile compounds such as acetaldehyde, esters, higher alcohols, and DMS. Additionally, beer samples-both those fermented using forced mixing and those produced conventionally-were subjected to sensory evaluation. The study found that RJH did not cause changes in either the final ethyl alcohol concentration (6.74% in both samples) or the pH measurement results. The rotary jet head increased synthesis of certain volatile components, such as fusel alcohols by 5% and acetate esters by 14% for ethyl acetate and by almost 12% for isoamyl acetate. On the other hand, a more than threefold (8.23 to 2.54 mg/L) decrease in the undesirable acetaldehyde was observed in samples fermented with forced mixing. The resulting beers exhibited statistically significant differences in chemical composition; however, sensory analysis did not reveal these differences. This finding underscores the efficacy of the rotary jet head in expediting the beer production process without compromising its sensory quality.

In recent years, growing consumer interest in craft beers has encouraged the industry to search for new raw materials that can enhance beer’s sensory profile. The aim of the study was to investigate the effect of pine shoots addition on the physicochemical and sensory profile of beer. The shoots were added at the different stages of wort production (at the beginning and end of the boiling), and during the fermentation, in two doses (15 and 30 g/L). As a control sample, beer produced without the addition of pine shoots was used. The worts and resulting beers were analyzed regarding their extract and alcohol content, pH, titratable acidity, color, metal ion and carbohydrate content. Additionally, the resulting beers underwent sensory evaluation. Introducing pine shoots at different stages of beer production significantly affected some of the physicochemical parameters of resulting beers. Regarding the sensory characteristics, beers produced with a lower dose of shoots (15 g/L) were preferred. Among the variants, beers produced with the addition of shoots during the fermentation, and at the beginning and end of boiling were rated the best.

The study evaluated the suitability of various commercial yeasts for the production of low-alcohol beers. Four yeast strains were tested: Biodiva, FM56, LA01 and LONA, using US05 strain as a control. The fermentation process was monitored by measuring weight loss of samples. The beers were analysed for alcohol content, residual extract, colour, bitterness, turbidity, pH, metal ion content, and sensory characteristics. The fermentation efficiency of the FM56 and US05 strains was high, resulting in beers with a alcohol content of 3.77–3.83

Lentils represent a promising alternative for beer production, potentially offering unique benefits and challenges. This study investigates the physicochemical properties of brewer’s wort derived from both barley and lentil grains. Specifically, it compares worts produced from raw and malted lentils, with and without the addition of amylase and protease enzymes. Key parameters such as filtration and saccharification times, pH, extract content, color, turbidity, polyphenol content, free amino nitrogen (FAN), nitrogen content, and metal ion and sugar composition were meticulously measured. Results indicate that both raw and malted lentils can be utilized to produce brewer’s wort, with the malting process enhancing extract levels. Notably, the addition of amylolytic enzymes resulted in the highest extract levels for both lentil types. Lentil-based worts exhibited significantly higher FAN levels and lower turbidity compared to barley malt worts. Despite barley malt’s established advantages in saccharification efficiency, filtration, and extract yield, lentils offer distinct benefits such as elevated FAN levels and unique color profiles. Enzyme treatments play a crucial role in optimizing lentil-based wort production, highlighting the potential for lentils in brewing applications.

As the beer market diversifies, novel types of beers are appearing. An interesting possibility is the use of functional plant materials, which may improve physicochemical properties of beers and contribute to creating a beverage with intriguing sensory qualities. The aim of this study was to evaluate the contribution of selected plant additives to the physicochemical and sensory profile of beer. The study was conducted on brewers’ wort with aniseed fruit, rosehip, cistus, moringa oleifera, Jerusalem artichoke, and ashwagandha at two doses (0.1% and 0.2%). A beer without any additions was used as a control sample. The weight changes of beers during fermentation were analyzed. Alcohol content, real extract, free amino nitrogen, titratable acidity, color, pH, and sensory analysis were performed on the produced beers. The highest alcohol content was obtained in beers with Jerusalem artichoke (0.2%), while the lowest was found in a beverage with ashwagandha (0.2%). Beers with evaluated ingredients were characterized by a lower titratable acidity, compared to the control sample. The sensory analysis revealed that the beers with Jerusalem artichoke (0.2%) and moringa leaves (0.2%) found the greatest approval among panelists.

Dry hopping is a technique of adding hops to beer during or after fermentation to enhance aroma and flavor. It results in an undesired phenomenon called hop creep: attenuated beer undergoes a secondary fermentation. The aim of the research was to evaluate practical aspects of hop creep. In laboratory conditions hop creep was evaluated in pasteurized and unpasteurized beers and the effect of hop separation from beer after 3 days of dry hopping was verified. Hop creep analyzed in beers brewed on a pilot scale (20 L) and an industrial scale (10 hL) allowed to observe the course of hop creep in various scales of production, and to compare the process in pressure and non-pressure conditions. The decrease in the apparent extract of beer caused by hop creep occurs only in unpasteurized beers, separation of hops after 3 days reduces the extent of hop creep. Hop creep occurs faster in top-fermented beers and is equally intense regardless of the scale of production. The use of pressure conditions during dry hopping extends the duration of the hop creep without affecting the final extract content of the beer (the final attenuation of beer is the same in pressure and non-pressure conditions).

The term gruitbeer is used to describe an alcoholic beverage, which in some aspects was similar to beer. It was produced during the Middle Ages in the Lowlands (until about the 1600 s). Its characteristic attribute was the gruit substance, which was used in its production. The most widely accepted theory states that gruit was a mixture of spices, analogous to hops, which served only to impart sensory characteristics. However, gruit may have served to enhance the fermentation process and was essential for obtaining proper beer. It may have been a mixture of spices, wort, and grain shells. The role of grain shells may have been to provide fermentative organisms. The purpose of this research was to evaluate the possibility of obtaining beer by spontaneous fermentation methods, using a recreated version of gruit substance. For this purpose, a historical recipe was used, from which a malt “porridge” was obtained. The porridge was enriched with spices which could have been historically used, along with wheat or barley grains. The grains were used to be a source of microflora. The prepared gruit substance was added to the 8.3

In recent years, demand for low-alcohol and alcohol-free beers has been rising. Of the many methods of producing such beers, many have expensive implementation requirements or drawbacks in terms of beer quality. The exploration of non-Saccharomyces yeast species presents a promising opportunity to overcome these challenges. These yeasts, with their diverse metabolic capabilities and unique flavor profiles, offer the potential to create innovative and flavorful low-alcohol beers. The study investigates the feasibility of using selected non-Saccharomyces yeasts for brewing low-alcohol beers, focusing on fermentation kinetics, physicochemical parameters, and the sensory attributes of the final product. The evaluated yeast species were Kluyveromyces lactis MG971263, Metschnikowia pulcherrima MG971247 and MG971250, Torulaspora delbrueckii MG971248, Wickerhamomyces anomalus MG971261, and W. onychis MG971246. Two strains of Saccharomyces cerevisiae were used as a control. The results of the study show that selected non-Saccharomyces yeast species might be used to produce low-alcohol beers. The non-Saccharomyces yeast allowed the researchers to obtain beers with an alcohol content in the range of 0.5–1.05%, while the control beer brewed with US-05 had an alcohol content of 3.77%. Among the evaluated strains, the strains M. pulcherrima MG971250 and T. delbrueckii MG971248 were found to be rated better in a sensory evaluation than the brewed and low-alcohol strains of S. cerevisiae.

The study explored the potential of using various grain shells (coffee bean husk, cocoa bean husk, rice hull and buckwheat hull) as a filtration aid in wheat beer brewing. The aim of the study was to evaluate the impact of these waste materials on the physicochemical and sensory properties of the resulting beer. This is in line with zero-waste movement, which focuses on reduction of post-production waste products, or their reuse. Different doses of grain shells (50 g and 100 g) were added to the mash, and the resulting worts were compared to a control without any additives. The performed analyses were fermentation dynamics, alcohol content, real extract, free amino nitrogen, titratable acidity, color, and sensory evaluation. Results show that the addition of coffee bean husk, cocoa bean husk, and rice hull positively influenced the overall quality of the beer. However, buckwheat hulls had detrimental effects on sensory characteristics. This study highlights the potential of utilizing waste materials in the brewing industry to both, obtain a beer with desired sensory characteristics, and aid in the filtration process.

Fermented beverages such as beer are known for their relatively long shelf life. However, the main factor limiting their shelf life is the qualitative changes that occur during storage. From the moment the beer is produced, its characteristics, such as taste, aroma, and colloidal stability undergo continuous change. The intensity of these changes depends on the type of beer, storage conditions, and length of storage. While some degree of ageing can have a positive influence on sensory characteristics of a beer, beer stalling is seen as a significant problem. As it is currently understood, beer ageing is mainly caused by the formation of stalling aldehydes. At the same time, compounds which bestow the beer its flavour, such as esters, terpenes, and iso-α-acids undergo qualitative and quantitative changes. As a result, aroma discriminants such as freshness, fruitiness or florality are often lost over time. In their place, aromas described as ribes, cardboard, bread-like, honey-like or sherry-like appear. The article aims to present the changes in beer sensorial, physicochemical, and microbiological characteristics during storage and the factors that affect beer quality during ageing The article also describes the variables which according to the current literature, may alter the flavour stability of a beer.

Among many methods to produce low/no-alcohol beers, using special yeasts has gained a substantial interest in the brewing industry. This approach relies on the fact that many non-Saccharomyces yeasts do not utilize maltose, which is the main sugar found in brewer’s wort. Additionally, these yeasts may allow the production of a beer with unique sensory characteristics. The aim of the study was to evaluate the potential of 18 non-Saccharomyces yeast strains in the production of low-alcohol beer. As a control strain, S. cerevisiae US-05 was used. The study consisted of two parts: microbiological evaluation and small-scale fermentations. In the microbiological part, ability to ferment sugars found in a wort, resistance to stress factors, phenolic off-flavor production, and enzymatic activities of β-glucosidase and β-lyase were evaluated. In the second part of the study, yeasts were used to produce a beer from 9.3 °Plato wort. During the fermentation, its dynamics was analyzed. The obtained beers were analyzed regarding their alcohol content, pH, acidity, and color. All of the evaluated strains produced low levels of alcohol. Two of the evaluated strains were characterized by especially high β-glucosidase activity. Based on the obtained results, six of the evaluated strains are promising in brewing.

Electron spin resonance (ESR) spectroscopy was used todeterminethe effect of dry hopping on the oxidative stability and antioxidative potential of beer.Commercial beerwasdry-hopped at 5 °C and 20 °Cwith six hop varieties (Polish and American). The rate of radical formation and lag time were found to depend on the variety of hop used. An increase in the lag time and a decrease in the rate of radical formation occurred when dry-hopping was performed at 20 °C for all hop varieties (at 5 °C in some varieties). The lag time had a strong correlation with the TPC (total polyphenols content) in beer. The rate of radical formation was correlated with the iron content of the beer. A decrease in iron concentration was observed after dry-hopping at 20 °C. Overall, the evaluation of free radical formation using ESR is useful for predicting oxidative changes in beer during storage.

Cereals for beer brewing have long been dominated by barley ( Hordeum vulgare ) and wheat ( Triticum aestivum ). Tritordeum, a novel amphiploid hybrid of South American barley ( Hordeum chilense ) and durum wheat ( Triticum turgidum ), is considered an interesting alternative. The aim of the study was to investigate how different malting regimes influence the malt quality of tritordeum from a beer brewing perspective. Tritordeum malt produced by a double wet steep regime with 6 days of germination exceeded commercial barley malt in amylase activity and free amino nitrogen content (FAN) while achieving equal levels of extract. A triple wet steep regime was not as successful, only yielding an increase in β-glucanase activity. FAN, extract, acidity and amylase activity in tritordeum sweet worts generally increased with germination, with all quality parameters except β-amylase activity plateauing after 5 days. Worts made from tritordeum malts generally had higher iron levels than worts made from the barley malt. A laboratory-scale brew of the best experimental tritordeum malt had the same alcohol content as the barley malt reference, confirming its potential as an alternative raw material. Elevated FAN and iron contents were retained throughout the brewing process.

Lentils, a popular foodstuff worldwide, are gaining more interest for their use in alternative diets. In addition, we are observing an ever-growing demand for new raw materials in the malting and brewing industry and an overall rising interest in a low-gluten lifestyle. Therefore, in this study, malt was produced from green lentils and used in both laboratory- and pilot-scale brewing trials. Malted lentils were used as 10% and 20% adjuncts at the laboratory scale, following the Congress mash procedure, and the most important parameters (e.g., filtration time, pH, color, extract, fermentability) of the wort and beer samples were analyzed with a special focus on the concentrations of metal ions (Mg2+, Ca2+, Zn2+, Fe) in wort. The production of beer with lentil malt as an adjunct was then scaled up to 1 hl, and several beer parameters were analyzed, including the gluten content and foam stability. The results showed that the gluten content was decreased by circa 35% and foam stability was enhanced by approximately 6% when adding 20% lentil malt. Furthermore, the use of lentil malt reduced the filtration time by up to 17%. A trained panel evaluated the sensorial qualities of the produced beers. Overall, the use of green lentil malt shows promising results for its potential use in brewing.

Brewers' wort should undergo optimized fermentation in order to obtain high-quality beer that meets the specification requirements. This paper presents the impact of increasing the share of unmalted barley and spelled, which are used as adjuncts (5%, 10%, 15%, 20%, 25%, and 30%), and the effect of the mineral content of water on the wort concentration of metal ions (calcium, magnesium, zinc, manganese). Worts made with a combination of deionized water and barley substitute (mainly in 5% and 25% proportions) were characterized by a higher concentration of the ions than those produced with malted barley, or technological water, or spelled. The concentrations of manganese ions in wort prepared with spelt were significantly lower. A change in the recipe with the addition of unmalted raw material, including spelt, did not affect the concentration of magnesium ions. Regardless of the type and proportion of raw material used, the concentrations of magnesium and zinc ions were relatively low in the wort.

A whirlpool is a commonly used separator in breweries for removing the hot trub. The separation is performed in a rotary separator, where the cup of tea effect is exercised. It is an accumulation of the hot trub in the central zone of the separator's bottom in the form of a cone. The purpose of this work is to analyze the possibility to introduce a baffle, in order to intensify the phenomenon of the cone formation. Six different shapes of baffle were experimented by placing them in three different locations relative to the inlet. Particle image velocimetry (PIV), a contact-free method for the measurement of the velocity of the flow, was used for examinations. The influence of the location of the baffle on the progress of the flow and the velocity values were determined. The baffle's shape and the location for which the best conditions of the flow appeared were selected.

The bioavailability of minerals, such as zinc and magnesium, has a significant impact on the fermentation process. These metal ions are known to influence the growth and metabolic activity of yeast, but there are few reports on their effects on lactic acid bacteria (LAB) metabolism during sour brewing. This study aimed to evaluate the influence of magnesium and zinc ions on the metabolism of Lactobacillus brevis WLP672 during the fermentation of brewers' wort. We carried out lactic acid fermentations using wort with different mineral compositions: without supplementation; supplemented with magnesium at 60 mg/L and 120 mg/L; and supplemented with zinc at 0.4 mg/L and 2 mg/L. The concentration of organic acids, pH of the wort and carbohydrate use was determined during fermentation, while aroma compounds, real extract and ethanol were measured after the mixed fermentation. The addition of magnesium ions resulted in the pH of the fermenting wort decreasing more quickly, an increase in the level of L-lactic acid (after 48 h of fermentation) and increased concentrations of some volatile compounds. While zinc supplementation had a negative impact on the L. brevis strain, resulting in a decrease in the L-lactic acid content and a higher pH in the beer. We conclude that zinc supplementation is not recommended in sour beer production using L. brevis WLP672.