Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during two years in the most traditional lambic brewery of Belgium, using culture-dependent and culture-independent methods. From 14 samples per fermentati...

Indigenous beers are very popular and widely consumed by people from northern Cameroon because of its low cost. Despite their appeal, microbial quality these beverages remains a serious call for concern. This work was aimed to investigate changes hazards contamination during the processing two special sorghum brewed in Cameroon. Producers were observed production samples collected at different ...

The world’s beer market has never been more diverse. Most beers are produced in modern and technologically advanced breweries that use high quality raw materials, thus resulting minor differences of physical–chemical properties between various (of the same style). However, consumers focus on constant sensory their chosen beer. Sensory evaluation is not an easy task involves flexible methods for...