STUDIES ON THE QUALITY OF DIFFERENT TYPES OF CRAFT BEERS DURING STORAGE

Abstract

Beer is an alcoholic beverage made by saccharifying starch and fermenting the resulting sugar. Beer can vary in alcohol content, bitterness, pH, cloudiness, color, and most importantly, taste. A wide variety of beers are available today, and most fall into one of three groups: top (or top) fermentation known as ale, bottom (or bottom) fermentation known as lager, and non-alcoholic beer. Over the past decade, consumer interest in craft beer, especially traditional beers and lagers, which have distinctive flavors, unique qualities and sensory properties, has grown worldwide. In addition, such beers are produced in small quantities, are unpasteurized, unfiltered and without added nitrogen or carbon dioxide gases. This type of beer is produced by large breweries, small breweries and regional craft breweries.

The aim of the work: to study the qualitative changes of different types of craft beer during storage. Research variants: I – American pale ale (control variant), II – American pale ale stored for 6 months, III – lager beer (control variant), IV – lager beer stored for 6 months. Beer pH, color and bitterness were determined by standard methods. Beer pH after 6 months slightly changed in lager type beer (from 4.52 to 4.45), in light American ale the pH values remained the same (4.39). Bitterness did not change in both types of beer, lager type beer (15 IBU), American pale ale (30 IBU). The beer darkened slightly during storage (lagers from 10 EBC to 11 EBC, and American pale ales from 12 EBC to 13 EBC). By ensuring optimal storage conditions (temperature 2-20° C, and relative humidity does not exceed 85%), the quality indicators of craft beer changed slightly during 6 months of storage.