Comparison Review of the Production, Microbiology, and Sensory Profile of Lambic and American Coolship Ales

Carriglio, John; Budner, Drew; Thompson-Witrick, Katherine A.

doi:10.3390/fermentation8110646

Cited by 2 publications

(1 citation statement)

References 32 publications

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“…Sour beer involves spontaneous fermentation and mixed-culture fermentation. Spontaneous definition includes open coolship step in beer brewing and mainly two generalized styles of lambic and ACA can describe this category. , Other sour beer styles like Gueuze, Faro, Flanders, and Kriek are blended from differently aged casks beer or enriched with sugary adjuncts. Conversely, mixed-culture fermentation also fits the sour beer category.…”

Section: Sour Beer Characteristicsmentioning

confidence: 99%

A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer

Martusevice,

Li,

Hengel

et al. 2024

J. Agric. Food Chem.

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Beer has over 600 flavor compounds and creates a positive tasting experience with acceptable sensory properties, which are essential for the best consumer experience. Spontaneous and mixed-culture fermentation beers, generally classified as sour beers, are gaining popularity compared to typical lager or ale styles, which have dominated in the USA for the last few decades. Unique and acceptable flavor compounds characterize sour beers, but some unfavorable aspects appear in conjunction. One such unfavorable flavor is called "mousy". This description is usually labeled as an unpleasant odor, identifying spoilage of fermented food and beverages. It is related as having the odor of mouse urine, cereal, corn tortilla chips, or freshly baked sour bread. The main compounds responsible for it are N-heterocyclic compounds: 2-acetyltetrahydropyridine, 2-acetyl-1-pyrroline, and 2-ethyltetrahydropyridine. The most common beverages associated with mousy off-flavor are identified in wines, sour beers, other grainbased beverages, and kombucha, which may contain heterofermentative lactic acid bacteria, acetic acid bacteria, and/or yeast/fungus cultures. In particular, the fungal species Brettanomyces bruxellensis are associated with mousy-off flavor occurrence in fermented beverages matrices. However, many factors for N-heterocycle formation are not well-understood. Currently, the research and development of mixed-cultured beer and non/low alcohol beverages (NABLAB) has increased to obtain the highest quality, sensory, functionality, and most notably safety standards, and also to meet consumers' demand for a balanced sourness in these beverages. This paper introduces mousy off-flavor expression in beers and beverages, which occurs in spontaneous or mixed-culture fermentations, with a focus on sour beers due to common inconsistency aspects in fermentation. We discuss and suggest possible pathways of mousy off-flavor development in the beer matrix, which also apply to other fermented beverages, including non/low alcohol drinks, e.g., kombucha and low/nonalcohol beers. Some precautions and modifications may prevent the occurrence of these off-flavor compounds in the beverage matrix: improving raw material quality, adjusting brewing processes, and using specific strains of yeast and bacteria that are less likely to produce the off-flavor. Conceivably, it is clear that spontaneous and mixed culture fermentation is gaining popularity in industrial, craft, and home brewing. The review discusses important elements to identify and understand metabolic pathways, following the prevention of spoilage targeted to off-flavor compounds development in beers and NABLABs.

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Section: Sour Beer Characteristicsmentioning

confidence: 99%

A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer

Martusevice,

Li,

Hengel

et al. 2024

J. Agric. Food Chem.

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Production technologies, modern research and the Ukrainian market of sour beer and beer of spontaneous fermentation

Chornyi,

Khomyak

2024

CTAS

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The article examines modern technologies of the production of sour beer and beer of spontaneous fermentation, microorganisms involved in the fermentation stage. The technologies and phases of fermentation of spontaneously fermented American Coolship Ale and Lambic are compared. The Ukrainian brewing market is analyzed for the production of sour beer and beer of spontaneous fermentation, the part of the involved breweries, and their productivity. The impact of beer production technology on the price and production of these beer types by breweries.

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Comparison Review of the Production, Microbiology, and Sensory Profile of Lambic and American Coolship Ales

Cited by 2 publications

References 32 publications

A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer

A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer

Production technologies, modern research and the Ukrainian market of sour beer and beer of spontaneous fermentation

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