Acceptability of beer produced with dandelion, nettle, and sage

Publication date: Available online 12 November 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Lydia Hayward, Adrienne Wedel, Matthew B. McSweeneyAbstractConsumers in countries across the world have an increased interest in craft and specialized beers, which has led to breweries incorporating new flavors and ingredients in their beer. The main objective of this study was to determine the sensory attributes associated with beer made with other ingredients instead of hops. A blonde ale was brewed with Hallertauer Mittlefruh and Saaz hops (control), and three treatments were brewed using one of the following ingredients: sage (Salvia officinalis), dandelion (Taraxacum) and nettle (Urtica dioica). A consumer trial (n = 98) was conducted to determine the overall acceptability of the four different beers. Additionally, the participants were asked to rate their liking of the flavor, appearance, and mouthfeel of the beers as well as to answer a check-all-that-apply questionnaire consisting of attributes determined by participants from a preceding focus group and a literature review. The replacement ingredients affected the sensory properties of the beer. Sweet, citrus and wheat flavors were associated with the participants' liking, as was sufficient clarity and carbonation of the beer. Conversely, bitterness negatively affected the liking scores. Additionally, participants' beer interest and knowledge had a drastic effect on the beers’ liking scores. ...
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research