Search Results (125)

As consumer attitudes shift, non-alcoholic and low-alcohol beers (NABLABs) have grown rapidly in popularity. This has driven interest in biological production methods that avoid the cost and flavor damage associated with post-fermentation dealcoholization. This review focuses on how barley wort composition and process conditions shape the metabolism of maltose- and maltotriose-negative non-Saccharomyces yeasts (NSYs), and how this, in turn, affects ethanol yield, flavor, and aroma in NABLABs. Key sections examine differences in carbohydrate utilization between Saccharomyces and NSYs, the influence of oxygen and Crabtree/Kluyver effects on carbon flux, and the roles of glycerol and organic acid formation as alternate carbon sinks that also contribute to mouthfeel, sweetness perception, and acidity. Particular attention is given to mashing strategies and enzyme additions used to redesign wort sugar profiles for NSYs, including high-temperature, low-gravity mashes and exogenous amyloglucosidase to increase glucose while limiting maltose and ethanol formation. The review also summarizes how the NSY-driven production of esters, higher alcohols, and the biotransformation of hop-derived precursors can offset excessive sweetness and “worty” off-flavors that commonly affect NABLABs. The use of NSYs opens an exciting array of opportunities for brewers to make NABLABs; however, challenges remain. Saccharomyces yeasts have centuries of brewing experience behind them and the adaptations needed for effective use of NSYs are still in development. Fundamentally, the challenge for NABLAB brewers using biological methods is to balance the desirable effects of fermentation while maintaining ethanol levels below the target threshold. This review outlines those challenges in detail and examines some of the approaches that are being used to solve them. Full article

Although the market recently shifted toward low- or non-alcoholic drinks, the beer sector is an important branch of industry in Europe. It stimulates local economies and communities, thereby justifying the need for its development. Both economic and environmental benefits could be achieved through proper management of the generated by-products, enabling them to stay in a loop. Such an approach aligns with currently postulated sustainability-oriented trends. Herein, a solution for the simultaneous management of the two main by-products of beer production is described. The spent yeast (SY) was used as a potential binder for brewers’ spent grain (BSG)-based products, representing a highly innovative solution given the state of the art. Using SY without treatment or with minimal addition of common organic acids (citric, succinic, and tartaric) enabled efficient bonding of the final product. It yielded properties similar to those of commercial counterparts, with a flexural modulus exceeding 1 GPa and a flexural strength exceeding 6 MPa. Because of the nature of the applied raw materials and their inherent moisture sensitivity (water contact angle < 50°), the final product was coated with vegetable oil. The applied coating, after thermooxidation-induced crosslinking, protected against moisture and humidity (water contact angle > 80°), potentially broadening its application range. The application potential was confirmed from a technical point of view through the efficient manufacturing of disposable plates. Nevertheless, their implementation in industrial practice must be preceded by meeting proper criteria for food-contact materials related to the stability and odor of the plates and coatings and migration of their components into food products. Full article

The increasing demand for alcohol-free craft beers with functional properties and distinctive sensory attributes has motivated the brewing industry to investigate alternative production strategies, such as the application of non-Saccharomyces yeasts, to obtain sour beers while reducing production time and associated costs. This study explores the combined use of Lachancea thermotolerans L31 and Metschnikowia pulcherrima M29 in the production of beers brewed with blueberries or enriched with grape anthocyanin concentrate. Physicochemical parameters such as pH, color, bitterness, total polyphenols, antioxidant capacity, and anthocyanin and volatile profiles were evaluated, and a sensory analysis was performed. The results showed that both the addition of blueberries and that of anthocyanin concentrate and fermentation with Lachancea and Metschnikowia significantly influenced the chemical and sensory properties of the beer. Mainly, pH values decreased from 4.35 to 3.50 and from 3.69 to 3.26, while antioxidant activity increased from 3 to 10 times, depending on the type of yeast and the addition of fruit. Alcohol content remained constant at approximately 5.0% v/v. This strategy allows for the production of beer with a distinctive profile and functional benefits, representing a step forward in craft beer development and opening new avenues for research and innovation in the sector. Full article

Background: The relationship between alcohol consumption and vascular function remains controversial. This study aimed to examine the association between total alcohol intake, type of alcoholic beverage, and arterial stiffness across different vascular territories in young Spanish adults, with special attention to sex-specific patterns. Methods: A descriptive cross-sectional study was conducted. Using consecutive non-probability sampling, 501 participants (222 men and 279 women) aged 18–34 years, were recruited from the urban population of Salamanca. Alcohol consumption was assessed using a standardized questionnaire and quantified in grams per week overall and by different types of drinks (wine, beer or spirits drinks). Arterial stiffness was evaluated using pulse pressure (PP), carotid–femoral pulse wave velocity (cf-PWV), brachial–ankle pulse wave velocity (ba-PWV), cardio–ankle vascular index (CAVI), and central augmentation index corrected to a heart rate of 75 beats per minute (CAIx75). Results: The mean age of the sample was 26.58 ± 4.40 years, and was significantly higher in men than in women (27.04 ± 4.41 vs. 26.22 ± 4.37 years; p = 0.040). The mean values for vascular function parameters were as follows: PP 42.86 ± 8.45 mmHg, cf-PWV 5.60 ± 1.29 m/s, ba-PWV 38 10.80 ± 1.01 m/s, CAVI 6.13 ± 0.75, and CAIx75 7.71 ± 19.74. Participants reporting alcohol consumption showed lower ba-PWV values compared with abstainers, while no consistent associations were observed for central arterial stiffness parameters. In sex-stratified analyses, higher total alcohol intake (β = −0.002, 95% CI: −0.004–−0.001), as well as beer (β = −0.004, 95% CI: −0.007–−0.001), and spirit consumption (β = −0.004, 95% CI: −0.006–−0.001), were inversely associated with ba-PWV exclusively in men. In women, spirit consumption was positively associated with CAIx75 (β = 0.044, 95% CI: 0.006–0.081). The magnitude of the observed differences in ba-PWV was modest and occurred in a predominantly low-risk population. Conclusions: In young adults, alcohol consumption was associated with differences in peripheral arterial stiffness, primarily reflected by ba-PWV, with clear sex-specific patterns. These findings do not support a causal or protective effect of alcohol consumption and should be interpreted cautiously due to the cross-sectional design of the study. The results highlight the importance of considering sex and vascular territory when evaluating early markers of vascular aging in young populations. Clinical trial registration: [ClinicalTrials.gov], identifier [NCT05819840]. Full article

The craft beer market is continually expanding, driven by the consumers’ demand for product diversification, which leads to innovation in the brewing industry. While traditional brewing focuses on consistency and high-volume efficiency using standard yeasts, craft brewing prioritizes small-batch experimentation and flavor complexity. Traditionally, Saccharomyces cerevisiae (Ale beer) and Saccharomyces pastorianus (Lager beer) yeast are used in brewing. The craft brewing revolution introduced the use of non-conventional yeast. These yeasts possess distinct technological characteristics compared to commercial starters, such as a richer enzyme profile. This biological diversity produces beers with novel, complex aroma profiles, and opens exciting avenues for flavor creation. Recently, non-alcoholic beer and low-alcoholic beer (NABLAB), and functional beer have become the new horizons for the application of non-conventional yeasts. In recent years, the brewing potential of these alternative yeasts has been extensively explored. However, some aspects relating to the interactions between yeast and raw materials precursors involved in the aroma of the final beer, and the management of yeasts in fermentation, remain unexplored. This review systematically outlines the various innovative ways in which non-conventional yeasts are applied in brewing, including healthier beer. Here, we explore how these yeasts can foster innovation in the beer sector and provide the possibility for sustainable development in contemporary brewing. Full article

Background/Objectives: Craft non-alcoholic and low-alcohol beer (NABLAB) is attracting increasing attention as potential functional beverages due to their content of bioactive compounds such as polyphenols, vitamins, and minerals, and their suitability for health-oriented lifestyles. This study investigated Italian consumers’ perceptions of craft NABLAB and explored possible generational differences in their acceptance. Methods: A descriptive cross-sectional online survey was conducted between March 2024 and March 2025 among adults living in Italy. The questionnaire, composed entirely of closed-ended questions, investigated familiarity with craft NABLAB, attitudes toward their potential health-related properties, and willingness to recommend them. Results: A total of 527 valid responses were analyzed descriptively and grouped by generation (Generation Z, Millennials, Generation X, and Baby Boomers). Results showed that 68.3% of participants would recommend craft NABLAB to others interested in their functional properties, while 55.0% reported higher motivation to purchase when informed about their potential health benefits. Familiarity with these products remained limited (34.7% had tried them, and only 22.2% considered them easy to find). Baby Boomers and Millennials were more receptive, possibly due to greater health awareness and openness to innovation, whereas Generation Z displayed curiosity despite lower consumption experience. Conclusions: Overall, Italian consumers show a growing interest in craft NABLAB, especially when linked to wellness and active lifestyle benefits. Enhancing product availability and communication focused on health and functionality could promote more moderate and conscious drinking habits, contributing to a gradual cultural shift toward reduced alcohol consumption. Full article

Beer consumption patterns are evolving, with gluten-free beers (GFBs) and low- and no-alcohol beers (NABLABs) exhibiting continuous growth, underpinned by health-conscious consumers, younger generations’ preference for moderate drinking, and a rising awareness of gluten intolerance. This study investigates whether online search behaviour reflects these market changes and anticipates future consumption trends. A combined methodological framework was applied, integrating time-series analysis of Google Trends data—based on a decomposition model with a five-year forecast—with descriptive and semantic insights from Search Engine Optimisation (SEO) techniques using the specialised SEOZoom platform. The statistical decomposition enabled the identification of long-term trends, cyclical variations, and seasonal patterns in user interest. Italy was selected as a case study, representing a market where these niche segments have grown considerably despite a traditionally limited craft beer culture. The results reveal a steady rise in online interest in both GFB and NABLAB; GFB searches are primarily linked to health and dietary concerns, whilst NABLAB queries encompass a broader set of topics, including physiology, legislation, and consumption contexts. The forecasts confirm the persistence of this positive trend over the next five years. The approach demonstrates the potential of integrating digital and statistical tools to monitor emerging consumption dynamics and guide strategic decisions in the beverage sector. Full article

The high level of acetaldehyde produced by yeast is a significant concern for all enterprises of beer production. To obtain industrial beer yeast strains with low ability to produce acetaldehyde, a multi-step screening strategy was established, using Co⁶⁰γ mutagenesis, high-throughput screening, and adaptive evolution. A mutant strain (Lager-C) with low production of acetaldehyde was obtained, which had 54% less activity of alcohol dehydrogenase and 64% more activity of acetaldehyde dehydrogenase. Consequently, the formation of acetaldehyde by the Lager-C strain was 63% lower than that of wild-type Lager yeast. In addition, the Lager-C strain maintained phenotypic stability and a consistently lower content of acetaldehyde when continuously fermented for five generations. Furthermore, this mutant strain has similar fermentation performance to that of the wild-type strain. Thus, this novel applied screening strategy and the Lager-C strain will lay a solid foundation for the subsequent development of improved yeast strains for the beer industry. Full article

Twelve Polish pea varieties were malted, and their technological properties were assessed, using a congress mashing regime. Alpha-amylase addition was also used to determine whether external enzymes can improve the properties of the achieved worts. Malts from peas were characterized with poor saccharification time, but alpha-amylase allowed for the saccharification of starch from three different pea varieties (‘Gloriosa’, ‘Jantar’, and ‘Primavil’). Acquired worts were characterized with a low amount of fermentable sugars, which would be inadequate for production of beer with the typical alcohol content (4–6% v/v), albeit they possibly could be used as a substrate for the production of low-alcoholic beers. Additionally, the malting process changed the amount and the type of volatiles present in the pea malts, significantly increasing the concentration of pyrazines, while, at the same time, reducing concentration of terpenes. Full article

Potentially probiotic yeasts isolated from foodstuffs can be used as components in functional fermented beverages. To date, there have been no reports on the use of Saccharomyces cerevisiae var. boulardii, Pichia kudriavzevii, Metschnikowia pulcherrima, or Hanseniaspora uvarum isolates in the production of a traditional Polish beverage called underbeer (podpiwek). The aim of the study was to determine the usefulness of six isolates of the above-mentioned species as starter cultures for the fermentation of underbeer. First, the important characteristics of the yeasts, like ethanol tolerance and H₂S production, were examined. In the next stage, the wort was fermented by the tested yeasts, and cell viability, fermentation vigor, sugar assimilation, and production of metabolites, as well as properties of the beverage (pH, titratable acidity, color, and turbidity), were determined. Saccharomyces yeasts tolerated the addition of ethanol up to 16% (v/v), while Pichia, Metschnikowia, and Hanseniaspora tolerated up to 10% (v/v) ethanol, and all except H. uvarum produced H₂S. The yeasts remained viable in the beverages for 1 month at the required level, utilized glucose, fructose and partially complex carbohydrates, and produced ethanol (S. cerevisiae, P. kudriavzevii, and M. pulcherrima) and organic acids such as tartaric, malic, and citric acid. The underbeers became sour and showed varying turbidity and a color corresponding to pale-amber beers. All tested strains produced fermented beverages that were low- or non-alcoholic with different properties. This experiment may be a starting point for research into regional products as probiotic or synbiotic foods; however, further research is required for selection of the best strains for underbeer fermentation. Full article

The consumption of low-alcohol fermented beverages has been related to cardiovascular health improvements. Although the underlying mechanism is not completely understood, (poly)phenols have been proposed as one of the mediators. The objective of this study was to evaluate the impact of a controlled intervention with beer on (poly)phenols metabolism in individuals with and without metabolic syndrome (MetS). 20 participants (MetS and control) who consumed a standardized amount of beer during 6 weeks were recruited. Phenolic compounds were assessed in urine. Different changes in phenolic compounds associated with chronic beer consumption were found, particularly related to hesperetin conjugates and to the degradation of phenolic compounds derived from flavonoids and lignans. Noteworthily, MetS and control participants differed in baseline urine phenolic compound profiles and in their metabolization. Significant differences were found in the production and excretion of key (poly)phenols-derived metabolites, such as increased naringenin phase II conjugates in healthy subjects, or increased bacterial flavonoid catabolites. Certain relationships were observed between the phenolic compounds with metabolic and anthropometric variables. These findings suggest that beer-derived (poly)phenols are differentially metabolized according to metabolic-health status, and that they may contribute to certain metabolic health benefits through the modulation of specific metabolic pathways. Full article

Consumer demand for low-alcohol acidic beers is driving the use of non-conventional yeasts in the brewing process. In this study, the addition of mixed berries and fermentation with L. thermotolerans L31 are performed in crafting a low-alcohol acidic beer. Four different beers were brewed in the primary stage with either Saccharomyces cerevisiae or L. thermotolerans and with or without added berry mixture. Beer was fermented for 8 days at 20 °C, stored, and bottled. pH, density, alcoholic content, bitterness, and color of final beer were analyzed for all samples using analytical methods. Volatile compounds, anthocyanin content, and antioxidant activity were also evaluated. Sensory analysis was performed and correlated (PCA) with the analytical results. The obtained data indicated that beers brewed with L. thermotolerans were significantly more acidic and less bitter than S. cerevisiae beers. No difference in alcoholic content was found. Fruity aroma-associated compounds were present in L. thermotolerans beers, which correlated with the sensory analysis. Fruit beers were also redder and showed higher anthocyanin content and stronger antioxidant activity due to the presence of anthocyanins such as cyanidin, delphinidin, and malvidin from fruit, and other antioxidant compounds. Full article

This study examines the impact of yeast selection on fermentation performance, filtration efficiency, and the stability of low-alcohol and non-alcoholic beer (NAB). Three yeast strains (LA-01, LoNa, and W-34/70) were evaluated for their effects on key NAB parameters like ABV, bitterness, color, haze readings, and filtration-linked performance. Filtration trials revealed that highly flocculating W-34/70 resulted in lower post-filtration turbidity, whereas LA-01 and LoNa (which flocculated less) required more effective filtration techniques to achieve clarity. Among the tested filter sheets, AF 31, AF 71, and AF 101 successfully reduced turbidity below 2 EBC. However, all NABs exhibited haze formation during storage, indicating the necessity of stabilization treatments. These findings highlight the importance of yeast strain selection and filtration strategies in optimizing NAB production. Additional pretreatment steps, such as centrifugation, may improve filterability for non-flocculating yeasts, while stabilization measures are essential for maintaining long-term clarity. This study provides valuable insights for improving industrial NAB processing and quality. Full article

Background/Objectives: Potomania and beer potomania are rare but important causes of dilutional hyponatremia, resulting from excessive fluid intake combined with low solute consumption. This systematic review aimed to identify and describe the clinical presentations, underlying causes, complications, and management approaches in published case reports of these conditions. Methods: A systematic search was conducted in PubMed, Embase, Web of Science, and Scopus. Inclusion criteria were case reports and letters to the editor with confirmed diagnoses of potomania or beer potomania. The Joanna Briggs Institute (JBI) checklist was used to evaluate study quality. The SPIDER framework guided the selection process. A qualitative, narrative synthesis was performed. Results: Forty-four cases were included. Hyponatremia was the most frequent finding, commonly accompanied by neurological symptoms such as confusion and seizures. Beer potomania was more prevalent among male patients and associated with alcohol consumption and poor nutrition. Potomania was linked to restrictive diets, psychiatric disorders, or excessive intake of various non-alcoholic fluids. Management typically involved fluid restriction, correction of electrolytes, nutritional support, and psychiatric care. Five cases developed osmotic demyelination syndrome due to rapid sodium correction. Conclusions: Increased clinical awareness of potomania and beer potomania is essential to prevent severe outcomes. Early identification, individualized management, and cautious correction of serum sodium are crucial. Despite the limitations of case report evidence, this review provides meaningful insights into diagnosis and treatment. Full article

Lager beer has the characteristics of a refreshing aroma, clean and less intense taste, as well as a low alcohol degree, which is suitable for daily drinking. This study aimed to clarify the relationship between important flavor compounds and flavor profiles for lager beer. Headspace solid-phase microextraction, solvent-assisted flavor evaporation combined with comprehensive two-dimensional gas chromatography–mass spectrometry, gas chromatography–mass spectrometry, and gas chromatography-olfactometry–mass spectrometry were applied for the qualitative and quantitative analysis of the trace components in lager beer. Furthermore, the recombination experiment was successfully applied to simulate the flavor profile, and the omission experiment was conducted to study the effects of flavor compounds on the flavor profile. A total of nine compounds were identified as the key flavor compounds, and their contribution to the flavor characteristics of lager beer was verified according to validation experiments. It was found that the influence of the key flavor compounds on the sensory attributes such as malty aroma, fruity aroma, sweetness, and bitterness varied with their concentration. These findings might provide ideas for the research regarding the flavor compounds and flavor profile of lager beer, and contribute to the development of different types of beer in the future. Full article