Characterization of Romanian Craft Beers Based on Chemical Composition and Microbiological Analysis

Abstract

As the production of craft beer increases rapidly also in Eastern Europe, our research focused the assessing of chemical parameters and microbiological risk analysis on five types of craft beers produced at a Romanian microbrewery. As far as we know this is the first study on Romanian craft beer. Samples were collected from a local microbrewery. Types of beer analysed were: pale ale, American pale ale, India pale ale, caramel and pilsner beers. Alcohol content, extract and relative density were measured by thermal measuring effects, using automatic Fermentostar analyzer. The low number of microorganisms is an effect of the synergic actions of higher alcohol content, lower acidity and polyphenols, which present inhibitory effects on microorganisms causing spoilage in beer. As far as we know this is the first study on Romanian craft beer.

Craft beer: An overview

“…Critical areas in the brewery are represented by the bottling and canning lines, which can be contaminated by spoilage bacteria. Mudura, Coldea, Rotar, Pop, and Semeniuc (2016) measured the microbial loads of five craft beers produced in a Romanian microbrewery founding low numbers of yeasts and molds (from 0.15 to 1.21 × 10 2 CFU/mL). Moretti (2013) investigated the spoilage bacteria of Italian craft beer samples, founding that 21% of them were contaminated by spoilage lactic acid bacteria strains resisting to hop.…”

Risk Factors Associated with Alcohol Consumption Among Romanian University Students- Preliminary Research

“…The researches indicate that a majority of students, male and female alike, remain quite conservative in their alcohol preferences (Podstawski et al, 2017 a; Salanță et al, 2017). Instead, the number of individuals seeking new flavours is constantly growing, for example craft brewing has evoked a new interest (Mudura et al, 2016;Bråtå, 2017).…”