in this study, the effect of several species of fermenting yeast and fermentation conditions (periodic aeration and temperature) on quality parameters of non-alcoholic beer is assessed. yeast starters with different inoculation percent were added separately into wort with determined gravity. wort was fermented for 48 h in different temperatures under aerobic condition or periodic aeration (ever...

beer is the most consumed beverage after tea, carbonates, milk and coffee in the world and it continues to be a popular drink. one of the important reason for its popularity is that beer is a drink with a pleasant flavor, an attractive color and also because of its clarity. so, membrane separation technology has become widely used in the food processing industryto attain these characteristics.a...

PURPOSE To investigate the effect of manipulating the alcohol and sodium content of beer on fluid restoration following exercise. METHOD Seven male volunteers exercised on a cycle ergometer until 1.96 ± 0.25% body mass (mean±SD) was lost. Participants were then randomly allocated a different beer to consume on four separate occasions. Drinks included a low-alcohol beer (2.3% ABV; LightBeer), ...

We investigate whether beer drinkers are willing to pay a price premium for organic beer compared to conventional beer. Moreover, we identify subgroups of consumers with different preference patterns by investigating whether specific personal characteristics of the purchasers have an influence on this willingness-to-pay. Specifically, results are reported from a survey including a stated choice...

Further to the report from Queen Mary's NHS Trust on bungee running affecting children, we present three cases of injury in adults. Two cases of injury presented to Noble's (Isle of Man) Hospital and one to Whiston Hospital, Merseyside. In all three cases, the competitors were trying to stretch the 'bungee' to grasp a pint of beer as a prize, much enthusiasm being shown by spectators. All injur...

Beer is one of the oldest alcoholic beverages and is produced by the fermentation of sugars derived from starches present in cereal grains. Contrary to lager beers, made by bottom-fermenting strains of Saccharomyces pastorianus, a hybrid yeast, ale beers are closer to the ancient beer type and are fermented by S. cerevisiae, a top-fermenting yeast. Here, we use population genomics to investigat...

This Application Note shows the analysis of isohumulones in different beer samples using the Agilent 1220 Infinity Mobile LC Solution. Direct injection of beer samples and isocratic elution mode enables the user to perform easy on-site measurements in a mobile laboratory without time-consuming sample preparation or method development. With this setup, nonreduced and reduced isohumulone standard...

This study aimed to replicate findings that alcohol consumption and positive implicit beer-related cognitions can be reduced using inhibitory control (IC) training, with the addition of an active training control. Frontal EEG asymmetry, an objective psychophysiological index of approach motivation, was used as a dependent measure to examine training outcomes. Participants were randomly assigned...

Starting around 1996, Russia witnessed a strong growth in beer consumption, leading to a fivefold growth in average beer consumption and making beer the most important alcoholic drink today. We use survey data from the Russian Longitudinal Monitoring Survey (RLMS) to analyze individual determinants of beer drinking. Using both lagged and simultaneous measures to establish lower and upper bounds...