Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-Saccharomyces yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing Lachancea thermotolerans MN477031 strain on the process of fermenting beer wort, with two different concentrations of bitter compounds, and on the quality of the beer produced. Qualify factors were broadly analyzed, including ethanol content, apparent degree of fermentation, sugars, organic acids, free amino nitrogen, glycerol, volatile compounds, ions and so on. It was proven that the L. thermotolerans MN477031 strain demonstrated a high capacity for rapid initiation of wort fermentation, and a tolerance to hop-derived compounds. As a result, the alcohol content in beer from this method of production was approximately 20% lower, while the content of the real extract was significantly higher in comparison to commercial Safbrew T-58. This strain stands out from many strains of L. thermotolerans due to the low lactic acid production and only marginal influence on pH decrease compared to Saccharomyces cerevisiae. Therefore, the potential of MN477031 in the production of different types of beer (not only sour) is very high. The composition of volatile compounds in L. thermotolerans beer differs—not only in terms of the use of the strain, but also in hop variety.

The interest in new beer products, which has been growing for several years, forces technologists and brewers to look for innovative raw materials, such as hops, new sources of carbohydrates or yeast. The aim of the presented study was to evaluate the effect of selected Saccharomyces (Saccharomyces paradoxus (CBS 7302), S. kudriavzevii (CBS 3774), S. cerevisiae (Safbrew T-58)) and non-Saccharomyces yeast (W. anomalus (CBS 5759), Ha. uvarum (CBS 2768), D. bruxellensis (CBS 3429), Z. bailii (CBS 749), and T. delbrueckii (D10)) on the fermentation process, basic parameters and odour-active compounds of the produced beers. The chemical composition and key aroma components of the obtained beers were determined using various chromatographic methods (HPLC, GC-FID, GC-MS, and GC-O). We showed large differences between the key aroma components depending on the culture of microorganisms used. Forty different compounds that have an active impact on the creation of the aroma of beers were detected, among which the most important are: β-phenylethanol, ethyl hexanoate, ethyl 4-methylpentanoate, ethyl dihydrocinnamate and β-damascenone. We also found the presence of components specific to the yeast strain used, such as 2-methoxy-4-vinylphenol, γ-decalactone, methional, nerolidol and others. Among the analyzed yeasts, S. kudriavzevii and W. anomalus should be distinguished, which produced beers with intense fruity and floral aromas and were also characterized by favorable features for brewing. The Z. bailii strain also turned out to be interesting as a potential starter culture for the production of low-alcohol beers, significantly differing in sensory characteristics from the standard ones.

A relatively high concentration of phytate in buckwheat malt, and the low activity of endogenous buckwheat phytases, both of which limit the effective use of substrates (starch, proteins, minerals) for fermentation and yeast metabolism, gives rise to the potential for application of phytases in beer production. This study aims at obtaining a 100% buckwheat wort with high bioactive cyclitols (myo-inositol and D-chiro-inositol) concentrations released by exogenous phytases and acid phosphatases. Two mashing programs were used in the study, i.e., (1) typical for basic raw materials, namely the well-established Congress method, and (2) optimized for phytase activity. The results indicated a nearly 50% increase in the level of bioactive myo-inositol and an 80% degradation of phytate in the wort as a result of simultaneous application of phytase and phosphatase enzymes in the mashing of buckwheat malt. In addition, high D-chiro-inositol concentrations were released from malt to the buckwheat wort. The concerted action of the two phytases significantly increased (19–44%) Zn²⁺ concentrations in wort. This may be of great importance during mash fermentation by Saccharomyces cerevisiae yeasts. There is a potential to develop technology for buckwheat beer production, which, in addition to being free from gluten, comprises high levels of bioactive myo- and D-chiro-inositols.

In brewing industry, adjuncts may replace malt, but they may also represent a raw material for brewing beer demonstrating different, specific organoleptic qualities. Triticale grain may give good quality malts, characterised by high extraction capacity, high diastatic power and short saccharification time. The purpose of the research was to determine the impact of triticale malt application on physiochemical composition and profile of volatile compounds in beer. In fermented wort, the content of ethyl alcohol, extract, sugars, general acidity, colour, haze, free aminonitrogen and volatile compound profile (GC-SPME) was determined. Beers produced from the triticale malt or with use of a malt mixture were characterised by higher acidity and lower ethyl acetate butanol and isoamyl alcohol. The worts analysed in the process demonstrated parameters normative for pale malts. The triticale malt may be an alternative for barley malt.

The aim of this study is to determine the quality of water treated with low-temperature, low-pressure glow plasma, either in the air or under nitrogen, in order to obtain high-quality brewer’s malt. To this end, plasma-treated spring water was used for barley grain soaking. In two-row spring barley grain, the procedure provided significantly higher water uptake capacity and grain sensitivity to water, as well as energy and germination capacity. The resulting malt showed improved moisture and 1000-grain mass. Furthermore, laboratory wort produced from the malt by the congress method did not differ statistically from a control sample in terms of filtration time, pH, turbidity, color, extract, free amino nitrogen compounds, and aromatic composition.

Changing consumer preferences and increasing demands require adjustments in brewery operations and beer production methods. Recent trends indicate a marked decline in interest in high-alcohol beers and an increasing demand for low- and no-alcohol alternatives. The aim of this study was to evaluate and compare the volatile compound profiles produced by Saccharomyces cerevisiae var. chevalieri, a yeast strain specifically developed for non-alcoholic beer production, with a reference sample fermented with a standard Saccharomyces cerevisiae US-05 strain. Two mashing profiles were compared (with and without saccharification pause). The wort obtained was fermented with and without hops. The chemical composition and aroma compounds of the resulting beers were analysed using different chromatographic techniques (HPLC, GC-FID, GC-MS and CG-O). The modification of the mashing profile helped to obtain wort with about 50% lower maltose content. A lower FAN (free amino nitrogen) content was also observed, but this did not affect the fermentation process. Beers fermented with the Saccharomyces cerevisiae var. chevalieri strain had an average alcohol content of 0.5–0.8% v/v. This strain consumed about 25% of the available maltose. The resulting beers were dominated by fruity, floral and herbal aromas. In addition, beers fermented with a non-alcoholic beer strain scored highest in the sensory analysis.