Bottle fermented and brewed beers are reaching more recognition in present days due to their high sensory complexity. These beers normally are produced by an initial tank fermentation to metabolize the sugars obtaining the typical alcoholic degree, and later the foam and CO2 pressure is produced by subsequent bottle fermentation. The sensory profile is improved by the formation of some fermenta...

Automated head-space solid-phase microextraction (HS-SPME)-based sampling procedure, coupled to gas chromatography-time-of-flight mass spectrometry (GC-TOFMS), was developed and employed for obtaining of fingerprints (GC profiles) of beer volatiles. In total, 265 speciality beer samples were collected over a 1-year period with the aim to distinguish, based on analytical (profiling) data, (i) th...

To the Editor: We read with interest the article on the 2012 Beers Criteria updated by the American Geriatrics Society and recently published in the Journal of the American Geriatrics Society. The authors are to be commended for this important work. As clinicians and researchers, we particularly appreciate the evidence-based approach and the addition of several medications recently marketed for...

BACKGROUND Beers criteria and screening tool of older person's prescriptions (STOPP) criteria are widely used to assess potentially inappropriate drug use (PIDU). OBJECTIVE the aims of the present study are (i) to assess the prevalence of PIDU based on 2012 Beers criteria and STOPP criteria and (ii) to determine the impact of PIDU, as defined by these criteria, on health outcomes among older ...

Visual appearance (e.g., color) cues set expectations regarding the likely taste and flavor properties of food and drink. These expectations may, in turn, anchor the subsequent tasting experience. In the present study, we examined the influence of the color of a beer on the consumer's experience. Dark and pale beers were evaluated both before and after tasting. Importantly, these beers were ind...

Eight commercial beers (3 lager beers, 2 dark ales and 3 high-alcoholic ales) were aged for one year under normal storage conditions, and the changes with time of flavour profile and the concentration of 15 volatile compounds were monitored. The compounds were chosen as markers to evaluate the importance of different reactions in the aging process of each beer type. The development of typical a...