Industrial beer versus craft beer: Definitions and nuances

This chapter defines the concepts of industrial and craft beers and provides the reader with information on industrial versus craft beer’s characteristics (e.g., raw materials, brewing processes, stabilization, attributes, and flavor of industrial beer and craft beer). It also illustrates the new potentialities of the beer market related to the growing popularity of craft beer. The evolution of the market is shown in terms of product differentiation driven by both demand and supply

Use of olive (Olea europaea L.) leaves as beer ingredient, and their influence on beer chemical composition and antioxidant activity

Abstract: Olive leaves are well known for their high polyphenol content and beneficial effects to human health. The two main phenolic compounds of olive leaves are oleuropein and 3-hydroxytyrosol. Use of olive leaves as beer ingredient was evaluated, to investigate their contribution to bitterness and antioxidant activity of beer. Thirteen beer samples were produced, adding olive leaves during boiling at different boiling times, in different forms and concentrations. Three different forms were used: dry crumbled leaves, infusion, and atomized extract. The effects of olive leaves addition were evaluated through following analysis: total polyphenols content, oleuropein and 3-hydroxytyrosol content, antioxidant capacity, sensory analysis, shelf-life prediction. Results confirmed that addition of olive leaves highly increased polyphenol content of beers. Boiling time favored hydrolysis of oleuropein to 3-hydroxytyrosol. Antioxidant activity was not influenced by addition of olive leaves. Higher polyphenol content of beer samples increased colloidal instability of beer. Sensory analysis results demonstrated that about 10\ua0g/L of olive leaves imparts a sour/astringent taste and herbal aroma. A lower quantity of olive leaves (about 5\ua0g/L) allowed to obtain a beer with a pleasant sensory profile. Practical Application: Our research was inspired by both the high interest in alternative ingredients able to add nutraceutical value to traditional food, and by the growing craft beer market, with its constant research for innovative and characterizing ingredients. This project has several aims: evaluate if olive leaves could partially substitute hops in beer bittering (reducing costs); if their addition increase beer polyphenol content; which amount and using technique gives the best results in terms of polyphenol extraction and sensory profile; how this addition influence beer stability. This work could then encourage new research about the nutraceutical value of this new type of beer

PROBLEMATICHE legate alla DETERMINAZIONE del GLUTINE in prodotti derivati dai cereali

Gluten is a protein complex present in some cereals (wheat, rye, barley, emmer, spelt, kamut, triticale) and its ingestion in intolerant patients (celiac) unleashes a strong immune reaction primarily in the small intestine. For this reason the development of a system to detect gluten in foods is a very important goal, but it is quite problematic. Various methods for a quantitative determination can be mentioned: immunological techniques, PCR (Polymerase Chain Reaction), biosensors and systems coupled with liquid chromatography and mass spectrometer. Nowadays the most widely used technique is the enzyme immunoassay (ELISA), which is, despite the shortcomings highlighted in this article, the reference method for the determination of gluten in foods and cereal based beverages (beer)

Analisi del glutine nella birra

A key point in the analysis of in beer is the extraction of prolamins (gluten). The aim of this study is to better understand how the quantitative results depend on which extraction solution is used. Seven extraction solutions were tested on three different beers. An enzyme immunoassay, competitive determination and an immunochromatographic rapid test were used for gluten determination. Although the recommended solvent for the extraction of gluten is a solution of 60% ethanol, it is noted that other solutions would improve the amount of gluten extracted

Use of Friulan saffron in the production of craft beer

Saffron (Crocus sativus L.) is the most expensive spice in the world. Saffron is costly due to the meagre yield per acre and exorbitant manpower costs. The three key compounds in saffron are crocin, picrocrocin and safranal, which are responsible for its colour, bitterness and flavour, respectively. The aim of this study was to exploit the bittering, aromatic and colouring properties of saffron to formulate a craft beer with refined taste and colour. As a result of the elevated price of the raw material, the saffron extraction process was optimised to achieve the best results using as little spice as possible. Thus, the extraction yields of two different methods were ascertained. To assess the ideal concentration of saffron to obtain a beverage with a balanced taste, three beers containing increasing concentrations of the spice were brewed. Then, once a sensory test was performed, another three samples were produced with the minimum dose of the spice (50 mg/L), added at various times during the production process (at 5 and 20 min before the end of the boiling stage, during the whirlpool stage and during refermentation). The purpose was to evaluate the consequences of heat treatment on crocin, picrocrocin and safranal compounds provided to the beer. All of the beer samples underwent routine analyses (alcoholic strength, Plato, IBU, colour and pH) and were analysed by spectrophotometry

Erfolg im Enterprise 2.0: Selbstorganisation und Freiheit gegen vorstrukturierte Planung und Steuerung

1 Einleitung und Status Quo Im November 2011 haben in einer großzahligen Befragung 86% der Unternehmen aus der High-Tech und Telekommunikationsbranche angegeben, eine Technologie einzusetzen, die den sozialen Medien zuzuordnen ist, während in der Energiebranche mit der geringsten Verbreitung nur 62% verzeichnet wurden (Negley 2011). Gleichwohl diese Neuerung noch am Beginn der Ausbreitung steht, planen innovative Köpfe teilweise schon so weit, das etablierte Medium der Email für die interne Kommunikation bis 2014 komplett durch soziale Medien zu ersetzen (Kiisel 2011). In anekdotischen Einzelberichten wird immer wieder von einer Einstellung berichtet, die davon ausgeht, dass Enterprise-2.0-Anwendungen so attraktiv seien, dass man sie nur zur Verfügung stellen müsse und die Anwender sie sich sogleich zu eigen machen - “If you build it, they will come” wird dabei ein US Film zitiert (so beispielsweise bei Butts 2011). Die aktive Nutzung von Enterprise-2.0-Anwendungen ist jedoch nur freiwillig und aus Initiative der Nutzer heraus sinnvoll (Wolf 2011: 54). Die freiwillige Adaption von Technologien verläuft in Form von S-Kurven (Rogers: 1962), wobei zunächst sehr zugewandte Nutzer eher hohen Aufwand auf sich nehmen und zuletzt zögerliche Nutzer dann einsteigen, wenn für sie die Kosten durch Nicht-Nutzung zu hoch werden. Für die meisten Unternehmen heißt das, dass sie mit einer Situation umgehen müssen, in der einige Nutzer und Gruppen schon sehr aktiv mit Enterprise-2.0-Anwendungen arbeiten und andere sie teilweise nur zögerlich nutzen. Die zuletzt Genannten müssten nun, um aus Unternehmensperspektive eine rasche Durchdringung der Anwendungen zu erreichen, vorstrukturiert und gesteuert zur Teilnahme aufgefordert werden, während erstere die Selbstorganisation in den sozialen Medien zu schätzen wissen und sie dementsprechend frei nutzen sollten. [...

Adequacy in pre-dilution haemofiltration: Kt/V or infusion volume?

Kt/V is the main index of adequacy for diffusive and diffusive-convective methods of extracorporeal depuration, yet there exists no universally acceptable validation of an adequacy index for the solely convective methods such as haemofiltration (HF). The aim of the present study is to analyse which of the parameters of adequacy used in two multicentre HF studies, Kt/V for urea or infusion volume, correlate best with nutritional parameters and can therefore be utilized for the evaluation of treatment dose in on-line pre-dilution HF. Twenty-three clinically stable patients were enrolled in the first study [3 months of haemodialysis (HD)+ 3 months of HF]. In the second study, 24 stable patients were studied in three phases: 6 months in HF, 6 months in HD and a further 6 months in HF; in this study, a target of Kt/V=1.2 in all three periods was pre-established: 15 patients completed the full study. In both studies, we utilized the same monitor (AK 100/200 Ultra, Gambro), the same membrane (polyamide) and the same on-line prepared ultrapure dialysis fluid and sterile infusion solution. In both studies, we ensured that HF fulfilled the following parameters of adequacy: urea kinetics, cardiovascular and blood pressure stability (better in HF than in HD), common haematochemical and nutritional parameters, reduction in β2-microglobulin levels, a good intra- and extra-session clinical outcome, and a good quality of life with morbidity and mortality rates no different from those of HD. HF proved to be an efficacious method of ensuring adequate depuration and a good quality of life for uraemic patients. We have shown that in longer periods of HF, a notable correlation between Kt/V and normalized protein catabolic rate (nPCR) and an equally good correlation between total ultrafiltration (UF)/dry weight ratio and nPCR could be achieved. In both studies, the patients showed a good level of epuration adequacy when total UF per session was at least 1.3 times the dry body weight. The total UF/body weight ratio thus seems to be an easy method in HF because of its greater ease of predictability and measurement, also when it is used independently of the Kt/V index