scholarly journals The Internationalization of the Beer Brewing Industry

1990 ◽  
Vol 72 (6) ◽  
Author(s):  
Jeffrey D. Karrenbrock
Keyword(s):  
Brewing Industry ◽  
Beer Brewing

Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing

2008 ◽  
Vol 71 (8) ◽  
pp. 1724-1733 ◽  
Author(s):  
SUSAN ROUSE ◽  
DOUWE VAN SINDEREN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Textural Properties ◽  
Specific Reference ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Brewing Process ◽  
Materials Used

Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.

scholarly journals Brewing Green Beer

2021 ◽  
Vol 8 (4) ◽  
pp. 9-26
Author(s):  
Daniel Pashang Withers
Keyword(s):  
Drug Administration ◽  
New Technologies ◽  
Food And Drug Administration ◽  
Brewing Industry ◽  
Environmental Burden ◽  
Beer Brewing ◽  
Competitive Disadvantage ◽  
Tobacco Tax ◽  
Definition Of

New beer brewing technologies provide brewers with options to produce beer in more eco-friendly, less resource-intensive ways; however, as brewers adopt these technologies, they may find themselves straddling between the regulatory schemes of the Alcohol and Tobacco Tax and Trade Bureau (“TTB”) and the Food and Drug Administration (“FDA”). The two agencies have divided control over beers based on their ingredients, which places some beers under the TTB’s purview as “malted beverages” and others under the FDA’s purview. These distinctions have implications for the regulatory hurdles that brewers must overcome to market their products. Additional regulations that eco-friendly, green beers may face could provide higher hurdles than standard beers face, putting them at a competitive disadvantage. This Comment explores the relationships between beer brewing and the environment, new technologies that ease the environmental burden of beer brewing, and the regulatory boundaries affected by adopting these new technologies. By expanding its definition of “malted beverages,” the TTB can encourage the adoption of new eco-friendly technologies, avoid a regulatory quandary, and promote a healthy beer brewing industry.

scholarly journals Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing

Beverages ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 13
Author(s):  
Raimon Parés Viader ◽  
Maiken Søe Holmstrøm Yde ◽  
Jens Winther Hartvig ◽  
Marcus Pagenstecher ◽  
Jacob Bille Carlsen ◽  
...  
Keyword(s):  
Enzymatic Activity ◽  
Temperature Profile ◽  
Ethanol Concentration ◽  
Foam Stability ◽  
Enzymatic Assay ◽  
Brewing Industry ◽  
Sugar Composition ◽  
Production Time ◽  
Beer Brewing ◽  
Assay Format

(1) Background: In the current highly competitive brewing industry, most breweries may benefit from a reduction in mashing time. In this study, a novel enzymatic assay format was used to investigate the activities of α-amylase and β-amylase during different mashing profiles, with the aim to use it as a tool for optimizing the production time of an existing industrial mashing process; (2) Methods: Lab-scale mashings with eight different time-temperature programs and two different pilot brews were analyzed in terms of enzymatic activity, sugar composition, alcohol by volume in the final beer, FAN and others; (3) Results: A 20-min reduction (out of an original 73-min mashing program) was achieved by selecting a temperature profile which maintained a higher enzymatic activity than the original, without affecting the wort sugar composition and fermentability, or the ethanol concentration and foam stability of the final beer. (4) Conclusions: A method is presented which can be used by breweries to optimize their mashing profiles based on monitoring α-amylase and β-amylase activities.

scholarly journals Utilization of brewery wastes in food industry

PeerJ ◽  
2020 ◽  
Vol 8 ◽  
pp. e9427 ◽  
Author(s):  
Kamila Rachwał ◽  
Adam Waśko ◽  
Klaudia Gustaw ◽  
Magdalena Polak-Berecka
Keyword(s):  
Food Industry ◽  
Low Cost ◽  
Food Additives ◽  
Brewing Industry ◽  
Global Business ◽  
Beer Brewing ◽  
Brewing Process ◽  
Spent Grain ◽  
Biotechnological Processes ◽  
Excessive Accumulation

Beer is the most popular low-alcohol beverage consumed in large amounts in many countries each year. The brewing industry is an important global business with huge annual revenues. It is profitable and important for the economies of many countries around the world. The brewing process involves several steps, which lead to fermentation of sugars contained in malt and conversion thereof into alcohol and carbon dioxide by yeasts. Beer brewing generates substantial amounts of by-products. The three main brewing industry wastes include brewer’s spent grain, hot trub, and residual brewer’s yeast. Proper management of these wastes may bring economical benefits and help to protect the environment from pollution caused by their excessive accumulation. The disposal of these wastes is cumbersome for the producers, however they are suitable for reuse in the food industry. Given their composition, they can serve as a low-cost and highly nutritional source of feed and food additives. They also have a potential to be a cheap material for extraction of compounds valuable for the food industry and a component of media used in biotechnological processes aimed at production of compounds and enzymes relevant for the food industry.

scholarly journals Microbial communities in retail draft beers and the biofilms they produce

2021 ◽  
Author(s):  
Nikhil Bose ◽  
Daniel P. Auvil ◽  
Erica L. Moore ◽  
Sean D. Moore
Keyword(s):  
Microbial Communities ◽  
Brewing Industry ◽  
Microbial Spoilage ◽  
Beer Brewing ◽  
Beer Industry ◽  
Starting Point ◽  
Beer Spoilage ◽  
Wild Yeasts ◽  
Flavor Profile ◽  
Cleaning Protocol

In the beer brewing industry, microbial spoilage presents a consistent threat that must be monitored and controlled to ensure the palatability of a finished product. Many of the predominant beer spoilage microbes have been identified and characterized, but the mechanisms of contamination and persistence remain an open area of study. Post-production, many beers are distributed as kegs that are attached to draft delivery systems in retail settings where ample opportunities for microbial spoilage are present. As such, restaurants and bars can experience substantial costs and downtime for cleaning when beer draft lines become heavily contaminated. Spoilage monitoring on the retail side of the beer industry is often overlooked, yet this arena may represent one of the largest threats to the profitability of a beer if its flavor profile becomes substantially distorted. In this study, we sampled and cultured microbial communities found in beers dispensed from a retail draft system to identify the contaminating bacteria and yeasts. We also evaluated their capability to establish new biofilms in a controlled setting. Among four tested beer types, we identified over a hundred different contaminant bacteria and nearly twenty wild yeasts. The culturing experiments demonstrated that most of these microbes were viable and capable of joining new biofilm communities. From these data, we provide an important starting point for the efficient monitoring of beer spoilage in draft systems and provide suggestions for cleaning protocol improvements that can benefit the retail community.

scholarly journals Hop (Humulus lupulus L.): Traditional and Present Use, and Future Potential

2021 ◽  
Author(s):  
Helena Korpelainen ◽  
Maria Pietiläinen
Keyword(s):  
Genetic Resources ◽  
Hormone Replacement ◽  
Humulus Lupulus ◽  
Wild Populations ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Medicinal Value ◽  
Humulus Lupulus L ◽  
Future Potential ◽  
New Cultivars

AbstractHop (Humulus lupulus L.): Traditional and Present Use, and Future Potential. Hop (Humulus lupulus) is best known for its use in beer brewing owing to its bittering flavor and floral aroma. Today, the brewing industry uses as much as 98% of the produced hop crop worldwide. However, there are many other uses, some of them known since prehistoric times. Hops, the cone–like female structures called strobili, are the most frequently used part of the hop plant, but other tissues are of interest as well. The present review compiles existing knowledge of the chemical and pharmacological properties, traditional and present uses and further use potential, genetic resources, and breeding attempts in H. lupulus, and discusses climate change challenges to hop production. It contains hundreds of phytochemicals, and some of the secondary metabolites have definite potential pharmacological and medicinal value, but further investigations are desirable. Hop substances are potential alternatives, e.g., in antimicrobial, cancer, metabolic syndrome, and hormone replacement therapy treatments, as well as insecticides, preservatives, and fragrances. There are presently a few hundred cultivated hop varieties, and new cultivars are being developed and tested. Future hop breeding efforts with different quality and adaptation targets can utilize existing genetic resources, such as wild populations and landraces present in many regions.

scholarly journals Food quality and safety in the brewing industry

2018 ◽  
Vol 20 (20) ◽  
pp. 16-19 ◽  
Author(s):  
Agata Kielesińska
Keyword(s):  
Economic Development ◽  
Social Responsibility ◽  
Food Quality ◽  
Agricultural Sector ◽  
Retail Trade ◽  
Management Systems ◽  
Quality And Safety ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Food Quality And Safety

Abstract The article presents the importance of economic and social responsibility of the brewing industry, pointing to the aspect of synergy related to the brewing industry in the processes of economic development (creation of many jobs in the agricultural sector, retail trade and gastronomy), stimulating specific areas of local and regional development. The principles of organization and supervision of food quality and safety in beer brewing as well as the importance of implementing management systems in the activity of brewing industry companies were presented.

Application of Cleaner Production Audit in Energy Conservation and Emission Reduction in the Beer Brewing Industry

2014 ◽  
Vol 556-562 ◽  
pp. 837-840
Author(s):  
Jin Quan Yu ◽  
Yun Zhang ◽  
Shu Shen Zhang ◽  
Xue Li
Keyword(s):  
Energy Consumption ◽  
Energy Conservation ◽  
High Energy ◽  
Cleaner Production ◽  
Emissions Reduction ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Huge Impact ◽  
High Pollution ◽  
High Energy Consumption

The brewing industry is typically high pollution and energy consumption industry, the pollutant makes huge impact to the environment. It is necessary to reduce the energy consumption and emissions in the brewing industry. In this paper, based on the cleaner production (CP) audit of a beer brewing enterprise in Dalian, both the sources of the main pollutant and the reason of high energy consumption was analyzed. 3 medium/high CP projects and 4 none/low CP projects were carried out through technology and management improvement. By cleaner production audit, water consumption and sewage emissions can be reduced by 375 thousand tons and 350 thousand tons per year. Beer loss reduction ratio was 0.1%,energy can be totally saved by 3325 tons per year. The aims of energy conservation, energy and emissions reduction can be absolutely accomplished.

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