Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil

Abstract

Craft beers are known for their distinct flavor, brew, and regional distribution. They are made using top-fermenting (ale) yeast, bottom-fermenting (lager) yeast, or through spontaneous fermentation. Craft beers are consumed and produced in Brazil in large quantities. However, they present a high level of polyphenols, which affects consumer preference as they may yield a taste of bitterness to beers. In this study, we analyzed the relationship between polyphenols and bitterness as well as the composition of the main styles of craft beers and consumer preference for them. Six different styles were analyzed according to their polyphenol content, bitterness, chemical composition, sensory profile, and preference. For preference, a panel of 62 untrained assessors was used. For sensory profile, quantitative descriptive analysis was performed using expert assessors (n = 8). The most preferred style was classic American pilsner, and the least preferred was standard American lager. The most preferred style showed less bitterness (9.52) and lower polyphenol content (0.61 mg EAG/mL), total solids (6.75 °Brix), and turbidity (7.27 NTU). This beer also exhibited reduced sensory notes of malty, fruity, smoked, hoppy, and phenolic but a higher perception of floral, sweet, and yeast notes; the bitterness attribute had a reduced perception. This study advances the understanding and complexity of the sensory profile of different styles of craft beers from Southern Brazil.

Screening of Polyphenols and Antioxidative Activity in Industrial Beers

“…The results they presented indicate that the preferred beer style was the one that is less bitter. A less bitter beer usually involves lower polyphenolic content [25]. However, this was not the case in our research since some of the samples exhibited higher bitterness (3SB and 5SZ, Table 2) but phenolic content was lower than in black or dark beers (9TB and 11CCK) with higher phenolic content (Table 3).…”

“…Bitterness is one of the most important qualities of beer, and is very important for the consumer. Da Costa Jardim et al [25] conducted a research on the relationship between polyphenols, bitterness and composition of main craft beer styles and consumer preference for them. The results they presented indicate that the preferred beer style was the one that is less bitter.…”

Bubbles, Foam Formation, Stability and Consumer Perception of Carbonated Drinks: A Review of Current, New and Emerging Technologies for Rapid Assessment and Control

“…In beer, there have been more studies using descriptive analysis to assess attributes related to foam and carbonation. Da Costa Jardim et al [92] assessed Brazilian beers using QDA ® analysis with a panel of eight subjects to evaluate 15 descriptors related to flavor, taste, and appearance, such as foam persistence. Similarly, Medoro et al [93] evaluated Italian beers using QDA ® to assess 28 descriptors of aromas, taste, appearance including foam persistence, and mouthfeel, which included carbonation.…”

Non-Alcoholic and Craft Beer Production and Challenges

“…There are three major categories of brewers making CB and these are brewpubs, microbreweries, and regional craft breweries [35]. CBs are usually distributed regionally after they are produced in microbreweries following the basic brewing principles while using different adjuncts and yeast types, according to their consumers' preferences [36].…”