The Saccharomyces sensu stricto genus contains many species that are industrially important for fermentation of wines, beers and ales. The molecular characterization of the genomes of yeasts involved in these processes reveals that the majority arose from interspecific hybridization between two and sometimes three yeast species. The hybridization events generated allopolyploid genomes, and subs...

We present a concise overview of the modified Beer-Lambert law, which has been extensively used in the literature of near-infrared spectroscopy (NIRS) of scattering media. In particular, we discuss one form of the modified Beer-Lambert law that is commonly found in the literature and that is not strictly correct. However, this incorrect form of the modified Beer-Lambert law still leads to the c...

The 19th century witnessed many advances in scientific enzymology and microbiology that laid the foundations for modern biotechnological industries. In the current study, we analyze the content of original lager beer samples from the 1880s, 1890s and 1900s with emphasis on the carbohydrate content and composition. The historic samples include the oldest samples brewed with pure Saccharomyces ca...

This paper examines how estimates of the price elasticity of demand for beer vary with the choice of alcohol price series examined. Our most important finding is that the commonly used ACCRA price data are unlikely to reliably indicate alcohol demand elasticities-estimates obtained from this source vary drastically and unpredictably. As an alternative, researchers often use beer taxes to proxy ...

The predominant types of commercially produced alcoholic beverages are beer, wine and spirits. Basic ingredients for beer are malted barley, water, hops and yeast. Wheat may be used. Nearly all wine is produced from grapes, although wine can be also made from other fruits and berries. Spirits are frequently produced from cereals (e.g. corn, wheat), beet or molasses, grapes or other fruits, cane...

Biogenic amines were determined by HPLC in four beer types. In spontaneously fermented beers (SF beers), the amounts of vasoactive amines reached high levels, namely a mean value (1) above 20 mg/l for tyramine and (2) close to 10 mg/l for histamine. Considering the bacterial origin of these amines, we established a calculation formula for a Beer biogenic amine index (Beer BAI), reflecting the m...

Beer Game is one of famous business games. Indeed, it is played or learned in many universities, graduate schools, and company trainings. This game’s original version requires a game board and some pieces which are substitutes for real beer boxes or bills in the original version. After that, computer versions have been already produced. The original version provides the learning environment wit...

Beer brewing is an intricate process encompassing mixing and further elaboration of four essential raw materials, including barley malt, brewing water, hops and yeast. Particularly hops determine to a great extent typical beer qualities such as bitter taste, hoppy flavour, and foam stability. Conversely, hop-derived bitter acids account for an offending lightstruck flavour, which is formed on e...

OBJECTIVE To assess the impact of televised alcohol commercials on adolescents' alcohol use. METHODS Adolescents completed questionnaires about alcohol commercials and alcohol use in a prospective study. RESULTS A one standard deviation increase in viewing television programs containing alcohol commercials in seventh grade was associated with an excess risk of beer use (44%), wine/liquor us...

Odorants comprising the hop aromas of beers were examined. Strongly hopped beers with Saazer, Hersbrucker, and Cascade hops were compared with unhopped beer by gas chromatography-olfactometry (CharmAnalysis) and sensory evaluation. Twenty-seven odorants were revealed as hop-derived, which derived either directly from hops or via metabolization, and 19 components were identified. Of the componen...