Sample records for beer

  1. 27 CFR 28.147 - Return of beer or beer concentrate.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Return of beer or beer... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Removal of Beer and Beer Concentrate...-Trade Zone § 28.147 Return of beer or beer concentrate. Beer or beer concentrate removed without payment...

  2. 27 CFR 28.147 - Return of beer or beer concentrate.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Return of beer or beer... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Removal of Beer and Beer Concentrate...-Trade Zone § 28.147 Return of beer or beer concentrate. Beer or beer concentrate removed without payment...

  3. 27 CFR 28.147 - Return of beer or beer concentrate.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Return of beer or beer... BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL EXPORTATION OF ALCOHOL Removal of Beer and Beer Concentrate...-Trade Zone § 28.147 Return of beer or beer concentrate. Beer or beer concentrate removed without payment...

  4. 27 CFR 28.147 - Return of beer or beer concentrate.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Return of beer or beer... BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL EXPORTATION OF ALCOHOL Removal of Beer and Beer Concentrate...-Trade Zone § 28.147 Return of beer or beer concentrate. Beer or beer concentrate removed without payment...

  5. 27 CFR 28.147 - Return of beer or beer concentrate.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Return of beer or beer... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Removal of Beer and Beer Concentrate...-Trade Zone § 28.147 Return of beer or beer concentrate. Beer or beer concentrate removed without payment...

  6. 27 CFR 28.320 - Loss of beer and beer concentrate in transit.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Loss of beer and beer... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Losses Beer and Beer Concentrate § 28.320 Loss of beer and beer concentrate in transit. (a) Losses not requiring inspection. When...

  7. 27 CFR 28.320 - Loss of beer and beer concentrate in transit.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Loss of beer and beer... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL EXPORTATION OF ALCOHOL Losses Beer and Beer Concentrate § 28.320 Loss of beer and beer concentrate in transit. (a) Losses not requiring inspection. When...

  8. 27 CFR 28.320 - Loss of beer and beer concentrate in transit.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Loss of beer and beer... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL EXPORTATION OF ALCOHOL Losses Beer and Beer Concentrate § 28.320 Loss of beer and beer concentrate in transit. (a) Losses not requiring inspection. When...

  9. 27 CFR 28.320 - Loss of beer and beer concentrate in transit.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Loss of beer and beer... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Losses Beer and Beer Concentrate § 28.320 Loss of beer and beer concentrate in transit. (a) Losses not requiring inspection. When...

  10. 27 CFR 28.320 - Loss of beer and beer concentrate in transit.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Loss of beer and beer... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Losses Beer and Beer Concentrate § 28.320 Loss of beer and beer concentrate in transit. (a) Losses not requiring inspection. When...

  11. Beer volatile compounds and their application to low-malt beer fermentation.

    PubMed

    Kobayashi, Michiko; Shimizu, Hiroshi; Shioya, Suteaki

    2008-10-01

    Low-malt beers, in which the amount of wort is adjusted to less than two-thirds of that in regular beer, are popular in the Japanese market because the flavor of low-malt beer is similar to that of regular beer but the price lesser than that of regular beer. There are few published articles about low-malt beer. However, in the production process, there are many similarities between low-malt and regular beer, e.g., the yeast used in low-malt beer fermentation is the same as that used for regular beer. Furthermore, many investigations into regular beer are applicable to low-malt beer production. In this review, we focus on production of volatile compounds, and various studies that are applicable to regular and low-malt beer. In particular, information about metabolism of volatile compounds in yeast cells during fermentation, volatile compound measurement and estimation methods, and control of volatile compound production are discussed in this review, which concentrates on studies published in the last 5-6 years.

  12. 27 CFR 25.263 - Production of concentrate and reconstitution of beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... and reconstitution of beer. 25.263 Section 25.263 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Concentrate § 25.263 Production of concentrate and reconstitution of beer. (a) Operations at brewery. A brewer may concentrate beer...

  13. 27 CFR 25.231 - Finished beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Finished beer. 25.231... OF THE TREASURY LIQUORS BEER Beer Purchased From Another Brewer § 25.231 Finished beer. (a) A brewer may obtain beer in barrels and kegs, finished and ready for sale from another brewer. The purchasing...

  14. 27 CFR 25.263 - Production of concentrate and reconstitution of beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... and reconstitution of beer. 25.263 Section 25.263 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Beer Concentrate § 25.263 Production of concentrate and reconstitution of beer. (a) Operations at brewery. A brewer may concentrate beer...

  15. 27 CFR 25.263 - Production of concentrate and reconstitution of beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... and reconstitution of beer. 25.263 Section 25.263 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Concentrate § 25.263 Production of concentrate and reconstitution of beer. (a) Operations at brewery. A brewer may concentrate beer...

  16. 27 CFR 25.231 - Finished beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Finished beer. 25.231... OF THE TREASURY ALCOHOL BEER Beer Purchased From Another Brewer § 25.231 Finished beer. (a) A brewer may obtain beer in barrels and kegs, finished and ready for sale from another brewer. The purchasing...

  17. 27 CFR 25.263 - Production of concentrate and reconstitution of beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... and reconstitution of beer. 25.263 Section 25.263 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Beer Concentrate § 25.263 Production of concentrate and reconstitution of beer. (a) Operations at brewery. A brewer may concentrate beer...

  18. 27 CFR 25.231 - Finished beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Finished beer. 25.231... OF THE TREASURY LIQUORS BEER Beer Purchased From Another Brewer § 25.231 Finished beer. (a) A brewer may obtain beer in barrels and kegs, finished and ready for sale from another brewer. The purchasing...

  19. 27 CFR 25.231 - Finished beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Finished beer. 25.231... OF THE TREASURY ALCOHOL BEER Beer Purchased From Another Brewer § 25.231 Finished beer. (a) A brewer may obtain beer in barrels and kegs, finished and ready for sale from another brewer. The purchasing...

  20. 27 CFR 27.60 - Beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Beer. 27.60 Section 27.60... TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.60 Beer. All imported beer is required to be released from customs custody...

  1. 27 CFR 27.60 - Beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer. 27.60 Section 27.60... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.60 Beer. All imported beer is required to be released from customs custody...

  2. 27 CFR 27.60 - Beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Beer. 27.60 Section 27.60... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.60 Beer. All imported beer is required to be released from customs custody...

  3. 27 CFR 27.60 - Beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Beer. 27.60 Section 27.60... TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.60 Beer. All imported beer is required to be released from customs custody...

  4. 27 CFR 27.60 - Beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Beer. 27.60 Section 27.60... TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Marking and Labeling of Wines and Beer § 27.60 Beer. All imported beer is required to be released from customs custody...

  5. 27 CFR 25.263 - Production of concentrate and reconstitution of beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... and reconstitution of beer. 25.263 Section 25.263 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Concentrate § 25.263 Production of concentrate and reconstitution of beer. (a) Operations at brewery. A brewer may concentrate beer...

  6. 27 CFR 25.231 - Finished beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Finished beer. 25.231... OF THE TREASURY LIQUORS BEER Beer Purchased From Another Brewer § 25.231 Finished beer. (a) A brewer may obtain beer in barrels and kegs, finished and ready for sale from another brewer. The purchasing...

  7. Craft vs. industrial: Habits, attitudes and motivations towards beer consumption in Mexico.

    PubMed

    Gómez-Corona, Carlos; Escalona-Buendía, Héctor B; García, Mauricio; Chollet, Sylvie; Valentin, Dominique

    2016-01-01

    Food choices tend to be stable over time; they do not change fast, since consumers tend to act like creatures of habits. However, food habits can evolve, like currently the craft beer category. A change of habits involves a change of perception towards a product. Therefore, what is changing in the perception of beer? Two studies were conducted to address this question. First study was preliminary and aimed at exploring beer consumption habits in Mexico and a better understanding of craft beer representation among beer users. A questionnaire was administrated to 207 consumers in Mexico City during a beer festival. Results showed that respondents could be classified in: industrial beer (41.1%), occasional industrial (24.1%), and craft beer (34.8%) consumers. Craft cluster included mostly 25-35 years old men with high-income level. Among the craft beers cited by respondents from this cluster some are industrial, suggesting that the concept of craft beer might not be well defined, or defined in ideological terms. The second and main study was conducted using consumer ethnographies to understand the motivations and benefits of craft beer consumption. Opposite to industrial, craft beer emerges as an experience-based and symbolic product rather than a utilitarian one. The main motivation for drinking craft beer seems to be the quest of authenticity. Respondents' motivations to drink craft beer are generated by three important factors: desire for more knowledge, new taste experiences, and move away from the mainstream beer consumption. Craft consumers do not drink the product for its functional attributes, they consume it for what it means and as a consequence they build an identity, perceived as more authentic and unique, in comparison to the mainstream industrial beer consumption in Mexico. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. 27 CFR 26.106 - Marking containers of beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Marking containers of beer... Liquors and Articles in Puerto Rico Beer § 26.106 Marking containers of beer. Containers of beer of Puerto... brewer; the serial number, capacity, and size of the container; the kind of beer; and the serial number...

  9. 27 CFR 25.295 - Record of unsalable beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Record of unsalable beer..., DEPARTMENT OF THE TREASURY LIQUORS BEER Records and Reports § 25.295 Record of unsalable beer. A brewer having unsalable beer in packages or tanks in the brewery may destroy, recondition, or use the beer as...

  10. 27 CFR 25.157 - Determination of tax on bottled beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... bottled beer. 25.157 Section 25.157 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.157 Determination of tax on bottled beer. The quantities of bottled beer removed subject to tax shall be computed to...

  11. 27 CFR 25.211 - Beer returned to brewery.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer returned to brewery..., DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Returned to Brewery § 25.211 Beer returned to brewery. (a) General. Beer, produced in the United States, on which the brewer has paid or determined the tax may be...

  12. 27 CFR 25.157 - Determination of tax on bottled beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... bottled beer. 25.157 Section 25.157 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Determination of Tax § 25.157 Determination of tax on bottled beer. The quantities of bottled beer removed subject to tax shall be computed to...

  13. 27 CFR 25.157 - Determination of tax on bottled beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... bottled beer. 25.157 Section 25.157 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Determination of Tax § 25.157 Determination of tax on bottled beer. The quantities of bottled beer removed subject to tax shall be computed to...

  14. 27 CFR 26.106 - Marking containers of beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Marking containers of beer... Liquors and Articles in Puerto Rico Beer § 26.106 Marking containers of beer. Containers of beer of Puerto... brewer; the serial number, capacity, and size of the container; the kind of beer; and the serial number...

  15. 27 CFR 26.106 - Marking containers of beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Marking containers of beer... Liquors and Articles in Puerto Rico Beer § 26.106 Marking containers of beer. Containers of beer of Puerto... brewer; the serial number, capacity, and size of the container; the kind of beer; and the serial number...

  16. 27 CFR 25.295 - Record of unsalable beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Record of unsalable beer..., DEPARTMENT OF THE TREASURY ALCOHOL BEER Records and Reports § 25.295 Record of unsalable beer. A brewer having unsalable beer in packages or tanks in the brewery may destroy, recondition, or use the beer as...

  17. 27 CFR 25.295 - Record of unsalable beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Record of unsalable beer..., DEPARTMENT OF THE TREASURY LIQUORS BEER Records and Reports § 25.295 Record of unsalable beer. A brewer having unsalable beer in packages or tanks in the brewery may destroy, recondition, or use the beer as...

  18. 27 CFR 25.157 - Determination of tax on bottled beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... bottled beer. 25.157 Section 25.157 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.157 Determination of tax on bottled beer. The quantities of bottled beer removed subject to tax shall be computed to...

  19. 27 CFR 25.295 - Record of unsalable beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Record of unsalable beer..., DEPARTMENT OF THE TREASURY ALCOHOL BEER Records and Reports § 25.295 Record of unsalable beer. A brewer having unsalable beer in packages or tanks in the brewery may destroy, recondition, or use the beer as...

  20. 27 CFR 26.106 - Marking containers of beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Marking containers of beer... Liquors and Articles in Puerto Rico Beer § 26.106 Marking containers of beer. Containers of beer of Puerto... brewer; the serial number, capacity, and size of the container; the kind of beer; and the serial number...

  1. 27 CFR 25.15 - Materials for the production of beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... production of beer. 25.15 Section 25.15 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Definitions Standards for Beer § 25.15 Materials for the production of beer. (a) Beer must be brewed from malt or from substitutes for malt. Only rice...

  2. 27 CFR 25.211 - Beer returned to brewery.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Beer returned to brewery..., DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Returned to Brewery § 25.211 Beer returned to brewery. (a) General. Beer, produced in the United States, on which the brewer has paid or determined the tax may be...

  3. 27 CFR 26.106 - Marking containers of beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Marking containers of beer... Liquors and Articles in Puerto Rico Beer § 26.106 Marking containers of beer. Containers of beer of Puerto... brewer; the serial number, capacity, and size of the container; the kind of beer; and the serial number...

  4. 27 CFR 25.295 - Record of unsalable beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Record of unsalable beer..., DEPARTMENT OF THE TREASURY LIQUORS BEER Records and Reports § 25.295 Record of unsalable beer. A brewer having unsalable beer in packages or tanks in the brewery may destroy, recondition, or use the beer as...

  5. 27 CFR 25.157 - Determination of tax on bottled beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... bottled beer. 25.157 Section 25.157 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.157 Determination of tax on bottled beer. The quantities of bottled beer removed subject to tax shall be computed to...

  6. Application of chitooligosaccharides as antioxidants in beer to improve the flavour stability by protecting against beer staling during storage.

    PubMed

    Yang, Fan; Luan, Bo; Sun, Zhen; Yang, Chao; Yu, Zhimin; Li, Xianzhen

    2017-02-01

    To improve beer flavour stability by adding chitooligosaccharides that prevent formation of staling compounds and also scavenge radicals in stale beer. Chitooligosaccharides, at 0.001-0.01%, inhibited the formation of staling compounds in forced aged beer. The formation of 5-hydroxymethylfurfural, trans-2-nonenal and phenylacetaldehyde were decreased by 105, 360 and 27%, respectively, when compared with those in stale beer without chitooligosaccharide addition. The capability of chitooligosaccharides to prevent staling compound formation depended on their molecular size (2 or 3 kDa). The DPPH/hydroxyl radical scavenging activity in fresh beer significantly lower than that in forced aged beer in the presence of chitooligosaccharides. When compared with stale beer without added chitooligosaccharides, the radical scavenging activity could be increased by adding chitooligosaccharides to forced aged beer. Chitooligosaccharides play an active part in the prevention of beer flavour deterioration by inhibiting the formation of staling compounds and increasing radical scavenging activity.

  7. 27 CFR 25.212 - Beer returned to brewery from which removed.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer returned to brewery... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Returned to Brewery § 25.212 Beer returned to brewery from which removed. If beer on which the tax has been determined or paid is returned to...

  8. 27 CFR 25.153 - Persons liable for tax.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ..., DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Liability for Tax § 25.153 Persons liable for tax. The tax imposed by law on beer (including beer purchased or procured by one brewer from another) shall be paid by the brewer of the beer at the brewery where produced. The tax on beer transferred to a brewery...

  9. 27 CFR 25.156 - Determination of tax on keg beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... keg beer. 25.156 Section 25.156 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.156 Determination of tax on keg beer. (a) In determining the tax on beer removed in kegs, a barrel is regarded as a...

  10. 27 CFR 25.206 - Removal of beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Removal of beer. 25.206... OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Beer for Personal Or Family Use § 25.206 Removal of beer. Beer made under § 25.205 may be removed from the premises where made for personal or...

  11. Beer as a Teaching Aid in the Classroom and Laboratory

    ERIC Educational Resources Information Center

    Korolija, Jasminka N.; Plavsic, Jovica V.; Marinkovic, Dragan; Mandic, Ljuba M.

    2012-01-01

    Beer was chosen as a teaching tool to maximize students' class participation and systemize and enhance their knowledge of chemistry. Viewing beer as a complex mixture allowed the students to learn how to directly apply their chemistry knowledge. Before the "Beer Unit" students were instructed to research beer and acquire data on beer composition…

  12. 27 CFR 25.153 - Persons liable for tax.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ..., DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Liability for Tax § 25.153 Persons liable for tax. The tax imposed by law on beer (including beer purchased or procured by one brewer from another) shall be paid by the brewer of the beer at the brewery where produced. The tax on beer transferred to a brewery...

  13. 27 CFR 25.153 - Persons liable for tax.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ..., DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Liability for Tax § 25.153 Persons liable for tax. The tax imposed by law on beer (including beer purchased or procured by one brewer from another) shall be paid by the brewer of the beer at the brewery where produced. The tax on beer transferred to a brewery...

  14. 27 CFR 25.206 - Removal of beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Removal of beer. 25.206... OF THE TREASURY ALCOHOL BEER Removals Without Payment of Tax Beer for Personal Or Family Use § 25.206 Removal of beer. Beer made under § 25.205 may be removed from the premises where made for personal or...

  15. 27 CFR 25.206 - Removal of beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Removal of beer. 25.206... OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Beer for Personal Or Family Use § 25.206 Removal of beer. Beer made under § 25.205 may be removed from the premises where made for personal or...

  16. 27 CFR 25.206 - Removal of beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Removal of beer. 25.206... OF THE TREASURY ALCOHOL BEER Removals Without Payment of Tax Beer for Personal Or Family Use § 25.206 Removal of beer. Beer made under § 25.205 may be removed from the premises where made for personal or...

  17. 27 CFR 25.212 - Beer returned to brewery from which removed.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Beer returned to brewery... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Returned to Brewery § 25.212 Beer returned to brewery from which removed. If beer on which the tax has been determined or paid is returned to...

  18. 27 CFR 25.24 - Storage of beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Storage of beer. 25.24... OF THE TREASURY ALCOHOL BEER Location and Use of Brewery § 25.24 Storage of beer. (a) Taxpaid beer. Beer of a brewer's own production on which the tax has been paid or determined may not be stored in the...

  19. 27 CFR 25.156 - Determination of tax on keg beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... keg beer. 25.156 Section 25.156 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Determination of Tax § 25.156 Determination of tax on keg beer. (a) In determining the tax on beer removed in kegs, a barrel is regarded as a...

  20. 27 CFR 25.24 - Storage of beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Storage of beer. 25.24... OF THE TREASURY ALCOHOL BEER Location and Use of Brewery § 25.24 Storage of beer. (a) Taxpaid beer. Beer of a brewer's own production on which the tax has been paid or determined may not be stored in the...

  1. 27 CFR 25.156 - Determination of tax on keg beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... keg beer. 25.156 Section 25.156 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Determination of Tax § 25.156 Determination of tax on keg beer. (a) In determining the tax on beer removed in kegs, a barrel is regarded as a...

  2. 27 CFR 25.212 - Beer returned to brewery from which removed.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Beer returned to brewery... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Beer Returned to Brewery § 25.212 Beer returned to brewery from which removed. If beer on which the tax has been determined or paid is returned to...

  3. 27 CFR 25.212 - Beer returned to brewery from which removed.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Beer returned to brewery... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Beer Returned to Brewery § 25.212 Beer returned to brewery from which removed. If beer on which the tax has been determined or paid is returned to...

  4. 27 CFR 25.153 - Persons liable for tax.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ..., DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Liability for Tax § 25.153 Persons liable for tax. The tax imposed by law on beer (including beer purchased or procured by one brewer from another) shall be paid by the brewer of the beer at the brewery where produced. The tax on beer transferred to a brewery...

  5. 27 CFR 25.156 - Determination of tax on keg beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... keg beer. 25.156 Section 25.156 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.156 Determination of tax on keg beer. (a) In determining the tax on beer removed in kegs, a barrel is regarded as a...

  6. 27 CFR 25.24 - Storage of beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Storage of beer. 25.24... OF THE TREASURY LIQUORS BEER Location and Use of Brewery § 25.24 Storage of beer. (a) Taxpaid beer. Beer of a brewer's own production on which the tax has been paid or determined may not be stored in the...

  7. 27 CFR 25.153 - Persons liable for tax.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ..., DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Liability for Tax § 25.153 Persons liable for tax. The tax imposed by law on beer (including beer purchased or procured by one brewer from another) shall be paid by the brewer of the beer at the brewery where produced. The tax on beer transferred to a brewery...

  8. 27 CFR 25.212 - Beer returned to brewery from which removed.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Beer returned to brewery... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Returned to Brewery § 25.212 Beer returned to brewery from which removed. If beer on which the tax has been determined or paid is returned to...

  9. 27 CFR 25.156 - Determination of tax on keg beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... keg beer. 25.156 Section 25.156 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.156 Determination of tax on keg beer. (a) In determining the tax on beer removed in kegs, a barrel is regarded as a...

  10. 27 CFR 25.206 - Removal of beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Removal of beer. 25.206... OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Beer for Personal Or Family Use § 25.206 Removal of beer. Beer made under § 25.205 may be removed from the premises where made for personal or...

  11. Detecting Beer Intake by Unique Metabolite Patterns.

    PubMed

    Gürdeniz, Gözde; Jensen, Morten Georg; Meier, Sebastian; Bech, Lene; Lund, Erik; Dragsted, Lars Ove

    2016-12-02

    Evaluation of the health related effects of beer intake is hampered by the lack of accurate tools for assessing intakes (biomarkers). Therefore, we identified plasma and urine metabolites associated with recent beer intake by untargeted metabolomics and established a characteristic metabolite pattern representing raw materials and beer production as a qualitative biomarker of beer intake. In a randomized, crossover, single-blinded meal study (MSt1), 18 participants were given, one at a time, four different test beverages: strong, regular, and nonalcoholic beers and a soft drink. Four participants were assigned to have two additional beers (MSt2). In addition to plasma and urine samples, test beverages, wort, and hops extract were analyzed by UPLC-QTOF. A unique metabolite pattern reflecting beer metabolome, including metabolites derived from beer raw material (i.e., N-methyl tyramine sulfate and the sum of iso-α-acids and tricyclohumols) and the production process (i.e., pyro-glutamyl proline and 2-ethyl malate), was selected to establish a compliance biomarker model for detection of beer intake based on MSt1. The model predicted the MSt2 samples collected before and up to 12 h after beer intake correctly (AUC = 1). A biomarker model including four metabolites representing both beer raw materials and production steps provided a specific and accurate tool for measurement of beer consumption.

  12. Purification of barley dimeric α-amylase inhibitor-1 (BDAI-1) and avenin-like protein-a (ALP) from beer and their impact on beer foam stability.

    PubMed

    Iimure, Takashi; Kihara, Makoto; Sato, Kazuhiro; Ogushi, Kensuke

    2015-04-01

    Foam stability is a key factor of beer quality for consumers and brewers. Recent beer proteome analyses have suggested that barley dimeric α-amylase inhibitor-1 (BDAI-1) and avenin-like protein-a (ALP) derived from barley are important for beer foam stability. In this study, BDAI-1 and ALP were purified from a Japanese commercial beer sample using salt precipitation and column chromatography. The purification level was verified using two-dimensional gel electrophoresis, mass spectrometry, and database searches. Purified BDAI-1 and ALP were added to a beer sample to compare the foam stability to that of a control beer sample. As a result, beer foam stability was significantly improved by BDAI-1 but not by ALP, thereby suggesting that BDAI-1 affects beer foam stability whereas ALP does not. Copyright © 2014 Elsevier Ltd. All rights reserved.

  13. Occurrence of (Z)-3,4-Dideoxyglucoson-3-ene in Different Types of Beer and Malt Beer as a Result of 3-Deoxyhexosone Interconversion.

    PubMed

    Hellwig, Michael; Nobis, Arndt; Witte, Sophia; Henle, Thomas

    2016-04-06

    In beer, 3-deoxyglucosone (3-DG) and 3-deoxygalactosone (3-DGal) are important sugar degradation products, but little is known about the relevance of the interconversion reaction between these compounds in different types of beer. In the present study, 3-DG was quantitated at concentrations of 12.9-52.7 mg/L and 3-DGal at concentrations of 6.0-26.4 mg/L in different types of beer (pilsner, wheat, bock, dark, and alcohol-free beers). The concentrations in malt beer tended to be higher. Largely overlapping concentration ranges precluded a classification of beers by their 3-deoxyglycosone contents. 3,4-Dideoxyglucoson-3-ene (3,4-DGE) was identified as an important intermediate and quantitated in beer and malt beer for the first time. The E and Z isomers of the corresponding quinoxaline were synthesized by a new synthetic approach and isolated by semipreparative HPLC. An assay was developed for quantitation of (E)- and (Z)-3,4-DGE by HPLC-MS/MS, and the Z isomer was determined at concentrations of 0.3-1.7 mg/L in beer and 0.5-4.8 mg/L in malt beer samples. The E isomer was shown to be of little importance. Concentrations of 5-hydroxymethylfurfural (HMF) were twice as high as those of (Z)-3,4-DGE in beer samples (0.4-3.7 mg/L) but much higher in malt beer samples (1.6-336 mg/L).

  14. Using Preferred Attribute Elicitation to Determine How Males and Females Evaluate Beer.

    PubMed

    Muggah, Elizabeth M; McSweeney, Matthew B

    2017-08-01

    The variety of beers available for consumption has increased due to the recent emergence of many craft brewing operations and it has been suggested that this is affecting how consumers evaluate beer. Currently, beer consumers are mostly male and only 20% of women are primarily beer drinkers. The main objective of this project is to compare and contrast descriptions of beer products created by males and females. The preferred attribute elicitation (PAE) method was used to create a description of 4 beers common to residents of Nova Scotia, Canada. Four PAE sessions were held: 2 sessions consisted of females (n = 16 and 15) and 2 sessions of males (n = 11 and 17). Four beer samples were chosen from locally available commercial beers, 2 of these samples were considered to be craft-brewed beer and the other samples were nationally available brands (macrobrewed). Both the males and females generated descriptions that included 5 identical terms; however, they differed in the importance they assigned to each attribute. Notably, bitterness was perceived to be of more importance to female panelists. Throughout all PAE sessions, the craft-brewed beers were associated with considerably more sensory attributes than the macrobrewed beers. It can be concluded that both the female and male groups found discernible differences between the craft and macrobrewed beers; however, they place importance on different sensory attributes. © 2017 Institute of Food Technologists®.

  15. 27 CFR 25.261 - General.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... TREASURY LIQUORS BEER Beer Concentrate § 25.261 General. (a) Authorized processes. A brewer may, in accordance with this subpart— (1) Produce concentrate from beer, (2) Reconstitute beer from concentrate, (3... treatment of concentrate. Beer reconstituted from concentrate in accordance with this subpart shall (except...

  16. 27 CFR 25.261 - General.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... TREASURY ALCOHOL BEER Beer Concentrate § 25.261 General. (a) Authorized processes. A brewer may, in accordance with this subpart— (1) Produce concentrate from beer, (2) Reconstitute beer from concentrate, (3... treatment of concentrate. Beer reconstituted from concentrate in accordance with this subpart shall (except...

  17. 27 CFR 25.261 - General.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... TREASURY LIQUORS BEER Beer Concentrate § 25.261 General. (a) Authorized processes. A brewer may, in accordance with this subpart— (1) Produce concentrate from beer, (2) Reconstitute beer from concentrate, (3... treatment of concentrate. Beer reconstituted from concentrate in accordance with this subpart shall (except...

  18. 27 CFR 25.261 - General.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... TREASURY ALCOHOL BEER Beer Concentrate § 25.261 General. (a) Authorized processes. A brewer may, in accordance with this subpart— (1) Produce concentrate from beer, (2) Reconstitute beer from concentrate, (3... treatment of concentrate. Beer reconstituted from concentrate in accordance with this subpart shall (except...

  19. 27 CFR 25.261 - General.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... TREASURY LIQUORS BEER Beer Concentrate § 25.261 General. (a) Authorized processes. A brewer may, in accordance with this subpart— (1) Produce concentrate from beer, (2) Reconstitute beer from concentrate, (3... treatment of concentrate. Beer reconstituted from concentrate in accordance with this subpart shall (except...

  20. Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts.

    PubMed

    Gonçalves, Margarida; Pontes, Ana; Almeida, Pedro; Barbosa, Raquel; Serra, Marta; Libkind, Diego; Hutzler, Mathias; Gonçalves, Paula; Sampaio, José Paulo

    2016-10-24

    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 investigate (1) the closest relatives of top-fermenting beer yeasts; (2) whether top-fermenting yeasts represent an independent domestication event separate from those already described; (3) whether single or multiple beer yeast domestication events can be inferred; and (4) whether top-fermenting yeasts represent non-recombinant or recombinant lineages. Our results revealed that top-fermenting beer yeasts are polyphyletic, with a main clade composed of at least three subgroups, dominantly represented by the German, British, and wheat beer strains. Other beer strains were phylogenetically close to sake, wine, or bread yeasts. We detected genetic signatures of beer yeast domestication by investigating genes previously linked to brewing and using genome-wide scans. We propose that the emergence of the main clade of beer yeasts is related with a domestication event distinct from the previously known cases of wine and sake yeast domestication. The nucleotide diversity of the main beer clade more than doubled that of wine yeasts, which might be a consequence of fundamental differences in the modes of beer and wine yeast domestication. The higher diversity of beer strains could be due to the more intense and different selection regimes associated to brewing. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Low alcohol alternatives: a promising strategy for reducing alcohol related harm.

    PubMed

    Segal, David S; Stockwell, Tim

    2009-03-01

    Less than 1% of the beer market in British Columbia comprises beers with an alcohol content below 4%, despite the success of low alcohol beers in other countries, e.g. Australia. A small experimental study is described in which male students were given either unmarked low alcohol beer (3.8%) or regular strength beer (5.3%) to investigate their enjoyment and subjective intoxication. Thirty-four male students who reported drinking 5 or more beers in 1 day at least once in the last month volunteered for the study. In each drinking session, small groups of between 6 and 10 students consumed two servings of beer while playing dominoes. Each subject was his own control in the experiment by attending two group-drinking sessions, drinking a different beverage each time. The different beers were given in balanced order with half the subjects in each group drinking each type of beer. Standard measures of subjective intoxication and enjoyment were used. Blood alcohol levels were tested before, during and after drinking. Although significantly higher blood alcohol levels were obtained with the higher strength beer (means of 0.026 versus 0.033 mg/100 ml at the end of the study, p < 0.001), (i) most participants reported enjoying the two sessions equally or preferred the low alcohol beer session, (ii) most did not report feeling different between the two sessions and (iii) only about half correctly guessed which was the higher alcohol content beer. There was a preference, however, for the taste of the stronger beer. We conclude beer drinkers cannot readily distinguish low and regular strength beers and can enjoy socializing equally with either. We recommend taxation strategies to create incentives for the manufacture, marketing and consumption of low alcohol alternatives.

  2. The use of chitooligosaccharide in beer brewing for protection against beer-spoilage bacteria and its influence on beer performance.

    PubMed

    Zhao, Xue; Yu, Zhimin; Wang, Ting; Guo, Xuan; Luan, Jing; Sun, Yumei; Li, Xianzhen

    2016-04-01

    To identify a biological preservative that can protect beer from microbial contamination, which often results in the production of turbidity and off-flavor. The antimicrobial activity of a chitooligosaccharide against beer-spoilage bacteria and its effect on the fermentation performance of brewer's yeast was studied. Chitooligosaccharide with an average 2 kDa molecular weight was the best at inhibiting all tested beer-spoilage bacteria. The application of chitooligosaccharide in the brewing process did not influence the fermentation of brewer's yeast. The change in beer performance induced by the contamination of Lactobacillus brevis could be effectively controlled by application of chitooligosaccharide in the beer brewing process. The experimental data suggested that chitooligosaccharide should be an excellent preservative to inhibit beer-spoilage bacteria in the brewing process and in the end product.

  3. Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry.

    PubMed

    Rossi, Serena; Sileoni, Valeria; Perretti, Giuseppe; Marconi, Ombretta

    2014-03-30

    The objective of this study was a multivariate characterization of the volatile profile of beers. Such a characterization is timely considering the increasing worldwide consumption of beer, the continuous growth of microbreweries and the importance of volatile compounds to beer flavour. A method employing solid-phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS) was optimized and then applied to a sample set of 36 industrial and craft beers of various styles and fermentation types. The volatile profiles of different beer styles is described, with particular attention paid to the volatile compounds characteristic of a spontaneously fermented lambic raspberry framboise beer. Furthermore, it was also possible to identify which specific volatile compounds are principally responsible for the differences in the volatile profiles of top- and bottom-fermented beers. Moreover, a volatile fingerprint of the craft top-fermented Italian beers was defined, as they show a very similar volatile profile. Finally, the volatile compounds that are characteristic of the bock-style beers are described. The SPME-GC-MS analytical method optimized in this study is suitable for characterizing the volatile fingerprint of different beers, especially on the basis of the kind of fermentation (top, bottom or spontaneous), the method of production and the style of the beer. © 2013 Society of Chemical Industry.

  4. What is in a beer? Proteomic characterization and relative quantification of hordein (gluten) in beer.

    PubMed

    Colgrave, Michelle L; Goswami, Hareshwar; Howitt, Crispin A; Tanner, Gregory J

    2012-01-01

    The suite of prolamin proteins present in barley flour was characterized in this study, in which we provide spectral evidence for 3 previously characterized prolamins, 8 prolamins with only transcript evidence, and 19 genome-derived predicted prolamins. An additional 9 prolamins were identified by searching the complete spectral set against an unannotated translated EST database. Analyses of wort, the liquid extracted from the mashing process during beer production, and beer were undertaken and a similar suite of prolamins were identified. We have demonstrated by using tandem mass spectrometry that hordeins are indeed present in beer despite speculation to the contrary. Multiple reaction monitoring (MRM) mass spectrometry was used for the rapid analyses of hordein in barley (Hordeum vulgare L.) beer. A selection of international beers were analyzed and compared to the results obtained with hordein deletion beers. The hordein deletion beers were brewed from grains carrying mutations that prevented the accumulation of either B-hordeins (Risø 56) or C-hordeins (Risø 1508). No intact C-hordeins were detected in beer, although fragments of C-hordeins were present in wort. Multiple reaction monitoring analysis of non-barley based gluten (hordein)-free beers targeting the major hordein protein families was performed and confirmed the absence of hordein in several gluten-free commercial beers.

  5. The impact of different ale brewer's yeast strains on the proteome of immature beer.

    PubMed

    Berner, Torben Sune; Jacobsen, Susanne; Arneborg, Nils

    2013-09-30

    It is well known that brewer's yeast affects the taste and aroma of beer. However, the influence of brewer's yeast on the protein composition of beer is currently unknown. In this study, changes of the proteome of immature beer, i.e. beer that has not been matured after fermentation, by ale brewer's yeast strains with different abilities to degrade fermentable sugars were investigated. Beers were fermented from standard hopped wort (13° Plato) using two ale brewer's yeast (Saccharomyces cerevisiae) strains with different attenuation degrees. Both immature beers had the same alcohol and protein concentrations. Immature beer and unfermented wort proteins were analysed by 2-DE and compared in order to determine protein changes arising from fermentation. Distinct protein spots in the beer and wort proteomes were identified using Matrix-assisted laser desorption-ionization time-of-flight mass spectrometry (MALDI-TOF-MS) and MS/MS and revealed common beer proteins, such as lipid transfer proteins (LTP1 and LTP2), protein Z and amylase-protease inhibitors. During fermentation, two protein spots, corresponding to LTP2, disappeared, while three protein spots were exclusively found in beer. These three proteins, all derived from yeast, were identified as cell wall associated proteins, that is Exg1 (an exo-β-1,3-glucanase), Bgl2 (an endo-β-1,2-glucanase), and Uth1 (a cell wall biogenesis protein). Yeast strain dependent changes in the immature beer proteome were identified, i.e. Bgl2 was present in beer brewed with KVL011, while lacking in WLP001 beer.

  6. The impact of different ale brewer’s yeast strains on the proteome of immature beer

    PubMed Central

    2013-01-01

    Background It is well known that brewer’s yeast affects the taste and aroma of beer. However, the influence of brewer’s yeast on the protein composition of beer is currently unknown. In this study, changes of the proteome of immature beer, i.e. beer that has not been matured after fermentation, by ale brewer’s yeast strains with different abilities to degrade fermentable sugars were investigated. Results Beers were fermented from standard hopped wort (13° Plato) using two ale brewer’s yeast (Saccharomyces cerevisiae) strains with different attenuation degrees. Both immature beers had the same alcohol and protein concentrations. Immature beer and unfermented wort proteins were analysed by 2-DE and compared in order to determine protein changes arising from fermentation. Distinct protein spots in the beer and wort proteomes were identified using Matrix-assisted laser desorption-ionization time-of-flight mass spectrometry (MALDI-TOF-MS) and MS/MS and revealed common beer proteins, such as lipid transfer proteins (LTP1 and LTP2), protein Z and amylase-protease inhibitors. During fermentation, two protein spots, corresponding to LTP2, disappeared, while three protein spots were exclusively found in beer. These three proteins, all derived from yeast, were identified as cell wall associated proteins, that is Exg1 (an exo-β-1,3-glucanase), Bgl2 (an endo-β-1,2-glucanase), and Uth1 (a cell wall biogenesis protein). Conclusion Yeast strain dependent changes in the immature beer proteome were identified, i.e. Bgl2 was present in beer brewed with KVL011, while lacking in WLP001 beer. PMID:24079909

  7. Manipulations to the Alcohol and Sodium Content of Beer for Postexercise Rehydration.

    PubMed

    Desbrow, Ben; Cecchin, Danielle; Jones, Ashleigh; Grant, Gary; Irwin, Chris; Leveritt, Michael

    2015-06-01

    The addition of 25 mmol·L(-1) sodium to low alcohol (2.3% ABV) beer has been shown to enhance post exercise fluid retention compared with full strength (4.8% ABV) beer with and without electrolyte modification. This investigation explored the effect of further manipulations to the alcohol and sodium content of beer on fluid restoration following exercise. Twelve male volunteers lost 2.03 ± 0.19% body mass (mean ± SD) using cycling-based exercise. Participants were then randomly allocated a different beer to consume on four separate occasions. Drinks included low alcohol beer with 25 mmol·L-1 of added sodium [LightBeer+25], low alcohol beer with 50 mmol·L(-1) of added sodium [LightBeer+50], midstrength beer (3.5% ABV) [Mid] or midstrength beer with 25 mmol·L(-1) of added sodium [Mid+25]. Total drink volumes in each trial were equivalent to 150% of body mass loss during exercise, consumed over a 1h period. Body mass, urine samples and regulatory hormones were obtained before and 4 hr after beverage consumption. Total urine output was significantly lower in the LightBeer+50 trial (1450 ± 183 ml) compared with the LightBeer+25 (1796 ± 284 ml), Mid+25 (1786 ± 373 ml) and Mid (1986 ± 304 ml) trials (all p < .05). This resulted in significantly higher net body mass following the LightBeer+50 trial (-0.97 ± 0.17 kg) compared with all other beverages (LightBeer+25 (-1.30 ± 0.24 kg), Mid+25 (-1.38 ±0.33 kg) and Mid (-1.58 ±0.29 kg), all p < .05). No significant changes to aldosterone or vasopressin were associated with different drink treatments. The electrolyte concentration of low alcohol beer appears to have more significant impact on post exercise fluid retention than small changes in alcohol content.

  8. 27 CFR 28.321 - Tax assessed on loss not accounted for.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Losses Beer and Beer Concentrate... penalties and interest, on; (a) The quantity of beer not satisfactorily accounted for, or (b) the quantity of beer used to produce the quantity of beer concentrate which is not satisfactorily accounted for...

  9. The "Green" Root Beer Laboratory

    ERIC Educational Resources Information Center

    Clary, Renee; Wandersee, James

    2010-01-01

    No, your students will not be drinking green root beer for St. Patrick's Day--this "green" root beer laboratory promotes environmental awareness in the science classroom, and provides a venue for some very sound science content! While many science classrooms incorporate root beer-brewing activities, the root beer lab presented in this article has…

  10. 27 CFR 25.191 - General.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... TREASURY LIQUORS BEER Removals Without Payment of Tax Removal of Beer Unfit for Beverage Use § 25.191 General. A brewer may remove sour or damaged beer, or beer which the brewer has deliberately rendered unfit for beverage use, from the brewery without payment of tax for use in manufacturing. Unfit beer may...

  11. 27 CFR 25.223 - Destruction of beer off brewery premises.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Destruction of beer off... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Voluntary Destruction § 25.223 Destruction of beer off brewery premises. (a) Destruction without supervision. A brewer may destroy beer without...

  12. 27 CFR 25.296 - Record of beer concentrate.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Record of beer concentrate..., DEPARTMENT OF THE TREASURY ALCOHOL BEER Records and Reports § 25.296 Record of beer concentrate. (a) Daily records. A brewer who produces concentrate or reconstitutes beer shall maintain daily records which...

  13. 27 CFR 25.223 - Destruction of beer off brewery premises.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Destruction of beer off... TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Voluntary Destruction § 25.223 Destruction of beer off brewery premises. (a) Destruction without supervision. A brewer may destroy beer without...

  14. 27 CFR 25.223 - Destruction of beer off brewery premises.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Destruction of beer off... TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Voluntary Destruction § 25.223 Destruction of beer off brewery premises. (a) Destruction without supervision. A brewer may destroy beer without...

  15. 27 CFR 28.321 - Tax assessed on loss not accounted for.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Losses Beer and Beer Concentrate... penalties and interest, on; (a) The quantity of beer not satisfactorily accounted for, or (b) the quantity of beer used to produce the quantity of beer concentrate which is not satisfactorily accounted for...

  16. 27 CFR 25.191 - General.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... TREASURY ALCOHOL BEER Removals Without Payment of Tax Removal of Beer Unfit for Beverage Use § 25.191 General. A brewer may remove sour or damaged beer, or beer which the brewer has deliberately rendered unfit for beverage use, from the brewery without payment of tax for use in manufacturing. Unfit beer may...

  17. 27 CFR 25.191 - General.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... TREASURY LIQUORS BEER Removals Without Payment of Tax Removal of Beer Unfit for Beverage Use § 25.191 General. A brewer may remove sour or damaged beer, or beer which the brewer has deliberately rendered unfit for beverage use, from the brewery without payment of tax for use in manufacturing. Unfit beer may...

  18. 27 CFR 28.321 - Tax assessed on loss not accounted for.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL EXPORTATION OF ALCOHOL Losses Beer and Beer Concentrate... penalties and interest, on; (a) The quantity of beer not satisfactorily accounted for, or (b) the quantity of beer used to produce the quantity of beer concentrate which is not satisfactorily accounted for...

  19. 27 CFR 25.223 - Destruction of beer off brewery premises.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Destruction of beer off... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Voluntary Destruction § 25.223 Destruction of beer off brewery premises. (a) Destruction without supervision. A brewer may destroy beer without...

  20. 27 CFR 28.321 - Tax assessed on loss not accounted for.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL EXPORTATION OF ALCOHOL Losses Beer and Beer Concentrate... penalties and interest, on; (a) The quantity of beer not satisfactorily accounted for, or (b) the quantity of beer used to produce the quantity of beer concentrate which is not satisfactorily accounted for...

  1. 27 CFR 25.191 - General.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... TREASURY ALCOHOL BEER Removals Without Payment of Tax Removal of Beer Unfit for Beverage Use § 25.191 General. A brewer may remove sour or damaged beer, or beer which the brewer has deliberately rendered unfit for beverage use, from the brewery without payment of tax for use in manufacturing. Unfit beer may...

  2. 27 CFR 25.296 - Record of beer concentrate.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Record of beer concentrate..., DEPARTMENT OF THE TREASURY ALCOHOL BEER Records and Reports § 25.296 Record of beer concentrate. (a) Daily records. A brewer who produces concentrate or reconstitutes beer shall maintain daily records which...

  3. 27 CFR 25.296 - Record of beer concentrate.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Record of beer concentrate..., DEPARTMENT OF THE TREASURY LIQUORS BEER Records and Reports § 25.296 Record of beer concentrate. (a) Daily records. A brewer who produces concentrate or reconstitutes beer shall maintain daily records which...

  4. 27 CFR 28.321 - Tax assessed on loss not accounted for.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Losses Beer and Beer Concentrate... penalties and interest, on; (a) The quantity of beer not satisfactorily accounted for, or (b) the quantity of beer used to produce the quantity of beer concentrate which is not satisfactorily accounted for...

  5. 27 CFR 25.296 - Record of beer concentrate.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Record of beer concentrate..., DEPARTMENT OF THE TREASURY LIQUORS BEER Records and Reports § 25.296 Record of beer concentrate. (a) Daily records. A brewer who produces concentrate or reconstitutes beer shall maintain daily records which...

  6. 27 CFR 25.223 - Destruction of beer off brewery premises.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Destruction of beer off... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Voluntary Destruction § 25.223 Destruction of beer off brewery premises. (a) Destruction without supervision. A brewer may destroy beer without...

  7. 27 CFR 25.191 - General.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... TREASURY LIQUORS BEER Removals Without Payment of Tax Removal of Beer Unfit for Beverage Use § 25.191 General. A brewer may remove sour or damaged beer, or beer which the brewer has deliberately rendered unfit for beverage use, from the brewery without payment of tax for use in manufacturing. Unfit beer may...

  8. Mycotoxin profiling of 1000 beer samples with a special focus on craft beer

    PubMed Central

    van Dam, Ruud; van Doorn, Ronald; Katerere, David; Berthiller, Franz; Haasnoot, Willem; Nielen, Michel W. F.

    2017-01-01

    Currently beer is booming, mainly due to the steady rise of craft breweries worldwide. Previous surveys for occurrence of mycotoxins in beer, were mainly focussed on industrial produced beer. The present survey reports the presence of mycotoxins in craft beer and how this compares to industrial produced beer. More than 1000 beers were collected from 47 countries, of which 60% were craft beers. A selection of 1000 samples were screened for the presence of aflatoxin B1, ochratoxin A (OTA), zearalenone (ZEN), fumonisins (FBs), T-2 and HT-2 toxins (T-2 and HT-2) and deoxynivalenol (DON) using a mycotoxin 6-plex immunoassay. For confirmatory analysis, a liquid chromatography tandem mass spectrometry (LC-MS/MS) method was developed and applied. The 6-plex screening showed discrepancies with the LC-MS/MS analysis, possibly due to matrix interference and/or the presence of unknown mycotoxin metabolites. The major mycotoxins detected were DON and its plant metabolite deoxynivalenol-3-β-D-glucopyranoside (D3G). The 6-plex immunoassay reported the sum of DON and D3G (DON+D3G) contaminations ranging from 10 to 475 μg/L in 406 beers, of which 73% were craft beers. The popular craft beer style imperial stout, had the highest percentage of samples suspected positive (83%) with 29% of all imperial stout beers having DON+D3G contaminations above 100 μg/L. LC-MS/MS analysis showed that industrial pale lagers from Italy and Spain, predominantly contained FBs (3–69 μg/L). Besides FBs, African traditional beers also contained aflatoxins (0.1–1.2 μg/L). The presence of OTA, T-2, HT-2, ZEN, β-zearalenol, 3/15-acetyl-DON, nivalenol and the conjugated mycotoxin zearalenone 14-sulfate were confirmed in some beers. This study shows that in 27 craft beers, DON+D3G concentrations occurred above (or at) the Tolerable Daily Intake (TDI). Exceeding the TDI, may have a health impact. A better control of brewing malts for craft beer, should be put in place to circumvent this potential problem. PMID:28982162

  9. Transcriptome analysis of beer-spoiling Lactobacillus brevis BSO 464 during growth in degassed and gassed beer.

    PubMed

    Bergsveinson, Jordyn; Friesen, Vanessa; Ziola, Barry

    2016-10-17

    Lactobacillus brevis BSO 464 (Lb464) is a beer-spoilage-related (BSR) isolate of interest given its unique physiological attributes; specifically, it is highly hop-tolerant and exhibits very rapid growth in pressurized/gassed beer. RNA sequencing was performed on Lb464 grown in pressurized and non-pressurized beer to determine important genetic mechanisms for growth in these environments. The data generated were compared against data in a previous transcriptional study of another lactic acid bacterium (LAB) during growth in beer, namely, Pediococcus claussenii ATCC BAA-344(T) (Pc344). Results revealed that the most important genetic elements for Lb464 growth in beer are related to biogenic amine metabolism, membrane transport and fortification, nutrient scavenging, and efficient transcriptional regulation. Comparison with the previous transcriptional study of Pc344 indicated that the total coding capacity (plasmid profile and genome size) of a LAB isolate allows for beer-spoilage virulence and adaptation to different beer environments, i.e., the ability to grow in degassed beer (during production) or gassed beer (packaged product). Further, differences in gene expression of Lb464 and Pc344 during mid-exponential growth in beer may dictate how rapidly each isolate exhausts particular carbon sources during. The presence of headspace pressure/dissolved CO2 was found to drive Lb464 transcription during mid-exponential growth in beer towards increasing cell wall and membrane modification, transport, osmoregulation, and DNA metabolism and transposition events. This transcriptional activity resembles transcriptional patterns or signatures observed in a viable, but non-culturable state established by non-related organisms, suggesting that Lb464 overall uses complex cellular regulation to maintain cell division and growth in the stressful beer environment. Additionally, increased expression of several hypothetical proteins, the hop-tolerance gene horC, and DNA repair and recombination genes from plasmids pLb464-2, -4, and -8 were observed in the gassed beer environment. Thus, plasmids can harbor genes with specific (gassed) beer growth advantages, and confirm that plasmid transfer and acquisition as important activities for adaptation to the beer environment. Copyright © 2016 Elsevier B.V. All rights reserved.

  10. Mycotoxin profiling of 1000 beer samples with a special focus on craft beer.

    PubMed

    Peters, Jeroen; van Dam, Ruud; van Doorn, Ronald; Katerere, David; Berthiller, Franz; Haasnoot, Willem; Nielen, Michel W F

    2017-01-01

    Currently beer is booming, mainly due to the steady rise of craft breweries worldwide. Previous surveys for occurrence of mycotoxins in beer, were mainly focussed on industrial produced beer. The present survey reports the presence of mycotoxins in craft beer and how this compares to industrial produced beer. More than 1000 beers were collected from 47 countries, of which 60% were craft beers. A selection of 1000 samples were screened for the presence of aflatoxin B1, ochratoxin A (OTA), zearalenone (ZEN), fumonisins (FBs), T-2 and HT-2 toxins (T-2 and HT-2) and deoxynivalenol (DON) using a mycotoxin 6-plex immunoassay. For confirmatory analysis, a liquid chromatography tandem mass spectrometry (LC-MS/MS) method was developed and applied. The 6-plex screening showed discrepancies with the LC-MS/MS analysis, possibly due to matrix interference and/or the presence of unknown mycotoxin metabolites. The major mycotoxins detected were DON and its plant metabolite deoxynivalenol-3-β-D-glucopyranoside (D3G). The 6-plex immunoassay reported the sum of DON and D3G (DON+D3G) contaminations ranging from 10 to 475 μg/L in 406 beers, of which 73% were craft beers. The popular craft beer style imperial stout, had the highest percentage of samples suspected positive (83%) with 29% of all imperial stout beers having DON+D3G contaminations above 100 μg/L. LC-MS/MS analysis showed that industrial pale lagers from Italy and Spain, predominantly contained FBs (3-69 μg/L). Besides FBs, African traditional beers also contained aflatoxins (0.1-1.2 μg/L). The presence of OTA, T-2, HT-2, ZEN, β-zearalenol, 3/15-acetyl-DON, nivalenol and the conjugated mycotoxin zearalenone 14-sulfate were confirmed in some beers. This study shows that in 27 craft beers, DON+D3G concentrations occurred above (or at) the Tolerable Daily Intake (TDI). Exceeding the TDI, may have a health impact. A better control of brewing malts for craft beer, should be put in place to circumvent this potential problem.

  11. The effect of consuming small volumes of beer on gastric motility and the involvement of gene polymorphisms.

    PubMed

    Shibata, Tomoyuki; Yamashita, Hiromi; Kawamura, Tomohiko; Jodai, Yasutaka; Omori, Takafumi; Sumi, Kazuya; Ichikawa, Yuichiro; Okubo, Masaaki; Ishizuka, Takamitsu; Tahara, Tomomitsu; Nagasaka, Mitsuo; Nakagawa, Yoshihito; Hirata, Ichiro; Ohmiya, Naoki; Nakao, Makoto

    2016-01-01

    The aim of this study was to investigate the effect of consuming small amounts of beer or a nonalcoholic beer taste beverage (non-beer) on gastric emptying and the polymorphisms in alcohol metabolism-related enzyme-encoding genes. Twenty male healthy volunteers were questioned regarding their alcohol consumption status, and body measurement was performed. The genetic polymorphisms in ADH1B (rs1229984, Arg47His) and ALDH2 (rs671 Glu487Lys) were analyzed. The subjects consumed 150 mL of beer or non-beer once per week, followed by the ingestion of 200 kcal of the test nutrient containing 13 C-acetate 15 min later, after which the subjects' exhalations were collected up to 120 min. The concentration peak of 13 C was measured as Tmax. Diamine oxidase (DAO) activity for the marker of small intestinal function activity was also measured the day after the test. Gastric emptying was significantly slower in the group that consumed a small amount of beer, and in daily beer consumption group, and also in the ADH1B *2/*2, ALDH2 *1/*2 genotypes compared to non-beer drinking group. DAO values were not significantly changed between beer and non-beer group. The consumption of even a small amount of beer and the polymorphisms in ADH1B / ALDH2 affects gastric motility.

  12. 27 CFR 27.75 - Samples of distilled spirits, wine, and beer for quality control purposes.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... spirits, wine, and beer for quality control purposes. 27.75 Section 27.75 Alcohol, Tobacco Products and... DISTILLED SPIRITS, WINES, AND BEER General Requirements Exemptions § 27.75 Samples of distilled spirits, wine, and beer for quality control purposes. Samples of distilled spirits, wine, and beer in containers...

  13. 27 CFR 25.221 - Voluntary destruction of beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... beer. 25.221 Section 25.221 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Voluntary Destruction § 25.221 Voluntary destruction of beer. (a) On brewery premises. (1) A brewer may destroy, at the brewery, beer on which the tax has not...

  14. 27 CFR 25.192 - Removal of sour or damaged beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... beer. 25.192 Section 25.192 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Removal of Beer Unfit for Beverage Use § 25.192 Removal of sour or damaged beer. (a) Containers. The brewer shall remove sour or...

  15. 27 CFR 28.225 - Removals of beer by brewer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Removals of beer by brewer..., DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.225 Removals of beer by brewer. Where a brewer removes taxpaid beer from the...

  16. 27 CFR 25.158 - Tax computation for bottled beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... bottled beer. 25.158 Section 25.158 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.158 Tax computation for bottled beer. Barrel equivalents for various case sizes are as follows: (a) For U.S. measure...

  17. 27 CFR 27.45 - Rate of tax.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Beer § 27.45 Rate of tax. A tax is imposed by 26 U.S.C. 5051, on all beer.... The tax on beer shall be determined at the time of importation, or, if entered into customs custody...

  18. 27 CFR 25.1 - Production and removal of beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... beer. 25.1 Section 25.1 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Scope of Regulations § 25.1 Production and removal of beer. The regulations in this part relate to beer and cereal beverages and cover the location, construction, equipment...

  19. 27 CFR 25.186 - Record of beer transferred.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Record of beer transferred..., DEPARTMENT OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Transfer to Another Brewery of Same Ownership § 25.186 Record of beer transferred. (a) Preparation of invoice. When beer is transferred between...

  20. 27 CFR 25.192 - Removal of sour or damaged beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... beer. 25.192 Section 25.192 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Removals Without Payment of Tax Removal of Beer Unfit for Beverage Use § 25.192 Removal of sour or damaged beer. (a) Containers. The brewer shall remove sour or...

  1. 27 CFR 25.186 - Record of beer transferred.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Record of beer transferred..., DEPARTMENT OF THE TREASURY ALCOHOL BEER Removals Without Payment of Tax Transfer to Another Brewery of Same Ownership § 25.186 Record of beer transferred. (a) Preparation of invoice. When beer is transferred between...

  2. 27 CFR 25.158 - Tax computation for bottled beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... bottled beer. 25.158 Section 25.158 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.158 Tax computation for bottled beer. Barrel equivalents for various case sizes are as follows: (a) For U.S. measure...

  3. 27 CFR 27.75 - Samples of distilled spirits, wine, and beer for quality control purposes.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... spirits, wine, and beer for quality control purposes. 27.75 Section 27.75 Alcohol, Tobacco Products and... DISTILLED SPIRITS, WINES, AND BEER General Requirements Exemptions § 27.75 Samples of distilled spirits, wine, and beer for quality control purposes. Samples of distilled spirits, wine, and beer in containers...

  4. 27 CFR 25.1 - Production and removal of beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... beer. 25.1 Section 25.1 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Scope of Regulations § 25.1 Production and removal of beer. The regulations in this part relate to beer and cereal beverages and cover the location, construction, equipment...

  5. 27 CFR 25.186 - Record of beer transferred.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Record of beer transferred..., DEPARTMENT OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Transfer to Another Brewery of Same Ownership § 25.186 Record of beer transferred. (a) Preparation of invoice. When beer is transferred between...

  6. 27 CFR 25.192 - Removal of sour or damaged beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... beer. 25.192 Section 25.192 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Removal of Beer Unfit for Beverage Use § 25.192 Removal of sour or damaged beer. (a) Containers. The brewer shall remove sour or...

  7. 27 CFR 27.75 - Samples of distilled spirits, wine, and beer for quality control purposes.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... spirits, wine, and beer for quality control purposes. 27.75 Section 27.75 Alcohol, Tobacco Products and... DISTILLED SPIRITS, WINES, AND BEER General Requirements Exemptions § 27.75 Samples of distilled spirits, wine, and beer for quality control purposes. Samples of distilled spirits, wine, and beer in containers...

  8. 27 CFR 25.221 - Voluntary destruction of beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... beer. 25.221 Section 25.221 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Voluntary Destruction § 25.221 Voluntary destruction of beer. (a) On brewery premises. (1) A brewer may destroy, at the brewery, beer on which the tax has not...

  9. 27 CFR 25.221 - Voluntary destruction of beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... beer. 25.221 Section 25.221 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Voluntary Destruction § 25.221 Voluntary destruction of beer. (a) On brewery premises. (1) A brewer may destroy, at the brewery, beer on which the tax has not...

  10. 27 CFR 25.221 - Voluntary destruction of beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... beer. 25.221 Section 25.221 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Voluntary Destruction § 25.221 Voluntary destruction of beer. (a) On brewery premises. (1) A brewer may destroy, at the brewery, beer on which the tax has not...

  11. 27 CFR 31.152 - Requirements as to wines and beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... and beer. 31.152 Section 31.152 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... Dealers' Records and Reports § 31.152 Requirements as to wines and beer. Every wholesale dealer in liquors who receives wines, or wines and beer, and every wholesale dealer in beer must keep at the dealer's...

  12. 27 CFR 27.45 - Rate of tax.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Beer § 27.45 Rate of tax. A tax is imposed by 26 U.S.C. 5051, on all beer.... The tax on beer shall be determined at the time of importation, or, if entered into customs custody...

  13. 27 CFR 25.1 - Production and removal of beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... beer. 25.1 Section 25.1 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Scope of Regulations § 25.1 Production and removal of beer. The regulations in this part relate to beer and cereal beverages and cover the location, construction, equipment...

  14. 27 CFR 25.158 - Tax computation for bottled beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... bottled beer. 25.158 Section 25.158 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Determination of Tax § 25.158 Tax computation for bottled beer. Barrel equivalents for various case sizes are as follows: (a) For U.S. measure...

  15. 27 CFR 28.225 - Removals of beer by brewer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Removals of beer by brewer..., DEPARTMENT OF THE TREASURY ALCOHOL EXPORTATION OF ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.225 Removals of beer by brewer. Where a brewer removes taxpaid beer from the...

  16. 27 CFR 27.45 - Rate of tax.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... THE TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Beer § 27.45 Rate of tax. A tax is imposed by 26 U.S.C. 5051, on all beer.... The tax on beer shall be determined at the time of importation, or, if entered into customs custody...

  17. 27 CFR 25.192 - Removal of sour or damaged beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... beer. 25.192 Section 25.192 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Removals Without Payment of Tax Removal of Beer Unfit for Beverage Use § 25.192 Removal of sour or damaged beer. (a) Containers. The brewer shall remove sour or...

  18. 27 CFR 25.186 - Record of beer transferred.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Record of beer transferred..., DEPARTMENT OF THE TREASURY ALCOHOL BEER Removals Without Payment of Tax Transfer to Another Brewery of Same Ownership § 25.186 Record of beer transferred. (a) Preparation of invoice. When beer is transferred between...

  19. 27 CFR 27.45 - Rate of tax.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... THE TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Beer § 27.45 Rate of tax. A tax is imposed by 26 U.S.C. 5051, on all beer.... The tax on beer shall be determined at the time of importation, or, if entered into customs custody...

  20. 27 CFR 25.158 - Tax computation for bottled beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... bottled beer. 25.158 Section 25.158 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Determination of Tax § 25.158 Tax computation for bottled beer. Barrel equivalents for various case sizes are as follows: (a) For U.S. measure...

  1. 27 CFR 28.225 - Removals of beer by brewer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Removals of beer by brewer..., DEPARTMENT OF THE TREASURY ALCOHOL EXPORTATION OF ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.225 Removals of beer by brewer. Where a brewer removes taxpaid beer from the...

  2. 27 CFR 27.75 - Samples of distilled spirits, wine, and beer for quality control purposes.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... spirits, wine, and beer for quality control purposes. 27.75 Section 27.75 Alcohol, Tobacco Products and... DISTILLED SPIRITS, WINES, AND BEER General Requirements Exemptions § 27.75 Samples of distilled spirits, wine, and beer for quality control purposes. Samples of distilled spirits, wine, and beer in containers...

  3. 27 CFR 31.152 - Requirements as to wines and beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... and beer. 31.152 Section 31.152 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... Dealers' Records and Reports § 31.152 Requirements as to wines and beer. Every wholesale dealer in liquors who receives wines, or wines and beer, and every wholesale dealer in beer must keep at the dealer's...

  4. 27 CFR 25.1 - Production and removal of beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... beer. 25.1 Section 25.1 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Scope of Regulations § 25.1 Production and removal of beer. The regulations in this part relate to beer and cereal beverages and cover the location, construction, equipment...

  5. 27 CFR 28.225 - Removals of beer by brewer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Removals of beer by brewer..., DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.225 Removals of beer by brewer. Where a brewer removes taxpaid beer from the...

  6. 27 CFR 31.152 - Requirements as to wines and beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... and beer. 31.152 Section 31.152 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... Dealers' Records and Reports § 31.152 Requirements as to wines and beer. Every wholesale dealer in liquors who receives wines, or wines and beer, and every wholesale dealer in beer must keep at the dealer's...

  7. 27 CFR 25.24 - Storage of beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Storage of beer. 25.24 Section 25.24 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Location and Use of Brewery § 25.24 Storage of beer. (a) Taxpaid beer...

  8. 27 CFR 25.24 - Storage of beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Storage of beer. 25.24 Section 25.24 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Location and Use of Brewery § 25.24 Storage of beer. (a) Taxpaid beer...

  9. 27 CFR 25.158 - Tax computation for bottled beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... bottled beer. 25.158 Section 25.158 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.158 Tax computation for bottled beer. Barrel equivalents for various case sizes are as follows: (a) For U.S. measure...

  10. 27 CFR 25.221 - Voluntary destruction of beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... beer. 25.221 Section 25.221 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Voluntary Destruction § 25.221 Voluntary destruction of beer. (a) On brewery premises. (1) A brewer may destroy, at the brewery, beer on which the tax has not...

  11. 27 CFR 28.225 - Removals of beer by brewer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Removals of beer by brewer..., DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.225 Removals of beer by brewer. Where a brewer removes taxpaid beer from the...

  12. 27 CFR 27.75 - Samples of distilled spirits, wine, and beer for quality control purposes.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... spirits, wine, and beer for quality control purposes. 27.75 Section 27.75 Alcohol, Tobacco Products and... DISTILLED SPIRITS, WINES, AND BEER General Requirements Exemptions § 27.75 Samples of distilled spirits, wine, and beer for quality control purposes. Samples of distilled spirits, wine, and beer in containers...

  13. 27 CFR 27.45 - Rate of tax.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Beer § 27.45 Rate of tax. A tax is imposed by 26 U.S.C. 5051, on all beer.... The tax on beer shall be determined at the time of importation, or, if entered into customs custody...

  14. 27 CFR 31.152 - Requirements as to wines and beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... and beer. 31.152 Section 31.152 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... Dealers' Records and Reports § 31.152 Requirements as to wines and beer. Every wholesale dealer in liquors who receives wines, or wines and beer, and every wholesale dealer in beer must keep at the dealer's...

  15. 27 CFR 25.186 - Record of beer transferred.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Record of beer transferred..., DEPARTMENT OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Transfer to Another Brewery of Same Ownership § 25.186 Record of beer transferred. (a) Preparation of invoice. When beer is transferred between...

  16. 27 CFR 25.1 - Production and removal of beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... beer. 25.1 Section 25.1 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Scope of Regulations § 25.1 Production and removal of beer. The regulations in this part relate to beer and cereal beverages and cover the location, construction, equipment...

  17. Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation of saccharomyces cerevisiae ascospores in different alcohol beers

    NASA Astrophysics Data System (ADS)

    Milani, Elham A.; Silva, Filipa V. M.

    2016-10-01

    The industrial production of beer ends with a process of thermal pasteurization. In this research, the nonthermal pasteurization of beer by high pressure processing (HPP) was carried out. First, the effect of alcohol content on Saccharomyces cerevisiae ascospore inactivation at 400 MPa was studied. The number of ascospores in 0.0%, 4.8%, and 7.0% alc/vol beers for 10 min processing time decreased by 3.1, 4.9, and ≥ 6.0 log, respectively. The Weibull model fitted the ascospore inactivation by HPP in 0.0%, 4.8%, and 7.0% alc/vol beers. At 400 MPa, 7.2 s could ensure the minimum pasteurization of beers and for 600 MPa 5 s were enough for ≥ 7 log reductions. The overall flavour of HPP vs. untreated beers was evaluated for a lager and an ale, with no significant differences between the untreated and HPP beers. Thus, nonthermal HPP is a feasible technology to pasteurize beer with different alcohol contents without heat.

  18. Chinese consumers and European beer: Associations between attribute importance, socio-demographics, and consumption.

    PubMed

    Wang, Ou; Gellynck, Xavier; Verbeke, Wim

    2017-01-01

    The demand for western alcoholic beverages in China has increased tremendously in recent years. However, there is still a lack of understanding with regard to the behaviour of Chinese consumers towards European beer, which is a common western alcoholic beverage. This study explores associations between beer attribute importance scores, socio-demographic factors, general beer consumption frequency and country associations of European beer, and the consumption of imported European beer in China. The data (n = 541) were collected in two Chinese cities: Shanghai and Xi'an. Results of ordered logistic regression analyses show that the consumption of imported European beer is positively associated with importance attached to the product attributes Origin, Brand, Colour and Texture, and it is negatively associated with importance attached to Price and Alcoholic content. Furthermore, male gender, living in Shanghai city, a good financial situation, frequent beer consumption and a high-level employment position have a significantly positive influence on European beer consumption in China. In addition, about two thirds of the study participants associate imported European beer with 'Germany'. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. Determination of free fatty acids in beer.

    PubMed

    Bravi, Elisabetta; Marconi, Ombretta; Sileoni, Valeria; Perretti, Giuseppe

    2017-01-15

    Free fatty acids (FFA) content of beer affects the ability to form a stable head of foam and plays an important role in beer staling. Moreover, the presence of saturated FAs is related sometimes to gushing problems in beer. The aim of this research was to validate an analytical method for the determination of FFAs in beer. The extraction of FFAs in beer was achieved via Liquid-Liquid Cartridge Extraction (LLCE), the FFAs extract was purified by Solid Phase Extraction (SPE), methylated by boron trifluoride in methanol, and injected into GC-FID system. The performance criteria demonstrate that this method is suitable for the analysis of medium and long chain FFAs in beer. The proposed method was tested on four experimental beers. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. Saturated in beer: awareness of beer advertising in late childhood and adolescence.

    PubMed

    Collins, Rebecca L; Ellickson, Phyllis L; McCaffrey, Daniel F; Hambarsoomians, Katrin

    2005-07-01

    The purpose of this study was to examine exposure, response to, and awareness of beer advertising in 2 age groups, including awareness of a Budweiser advertisement (ad) that portrayed lizards and an animated ferret. In the spring of 2000, 1,996 fourth graders and 1,525 ninth graders attending 1 of 60 South Dakota schools participated in an in-school survey. Several indicators of advertising awareness, exposure, and response were assessed: recognition, product naming, brand naming, and liking in response to stills drawn from 4 masked television beer ads, listing of beer brands, exposure, attention to, and skepticism toward television beer ads. Fourteen percent of 4th graders and 20% of 9th graders recognized at least 3 of 4 sample beer ads. Seventy-five percent of 4th graders and 87% of 9th graders recognized the Budweiser ferret ad; about one in three 4th graders could name the brand it advertised, whereas more than three in four 9th graders could do so. When asked to list as many beer brands as they could, almost 29% of 4th graders listed 3 or more beer brands and 82% of 9th graders did so. Ninth graders liked beer advertisements more and paid greater attention to them, but 4th graders were exposed to them more often. Television beer ads result in high levels of beer advertising awareness in children as young as age 9, and even higher awareness among 14-year-olds. Practices that expose or appeal to youth, including use of animated characters, should be avoided by beer advertisers.

  1. 27 CFR 25.213 - Beer returned to brewery other than that from which removed.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer returned to brewery... AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Returned to Brewery § 25.213 Beer returned to brewery other than that from which removed. (a) Refund or adjustment of tax...

  2. 27 CFR 26.105 - Prepayment of tax-release of beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... of beer. 26.105 Section 26.105 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Taxpayment of Liquors and Articles in Puerto Rico Beer § 26.105 Prepayment of tax—release of beer. (a) Action by brewer. Where the beer is to be withdrawn from bonded storage after payment of the...

  3. 27 CFR 25.207 - Removal from brewery for personal or family use.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Beer for..., may remove beer from the brewery without payment of tax for personal or family use. The amount of beer... household. Beer removed in excess of the above limitations will be reported as a taxable removal. (Sec. 201...

  4. 27 CFR 25.213 - Beer returned to brewery other than that from which removed.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Beer returned to brewery... AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Beer Returned to Brewery § 25.213 Beer returned to brewery other than that from which removed. (a) Refund or adjustment of tax...

  5. 27 CFR 26.105 - Prepayment of tax-release of beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... of beer. 26.105 Section 26.105 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Taxpayment of Liquors and Articles in Puerto Rico Beer § 26.105 Prepayment of tax—release of beer. (a) Action by brewer. Where the beer is to be withdrawn from bonded storage after payment of the...

  6. 27 CFR 25.213 - Beer returned to brewery other than that from which removed.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Beer returned to brewery... AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Returned to Brewery § 25.213 Beer returned to brewery other than that from which removed. (a) Refund or adjustment of tax...

  7. 27 CFR 26.105 - Prepayment of tax-release of beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... of beer. 26.105 Section 26.105 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Taxpayment of Liquors and Articles in Puerto Rico Beer § 26.105 Prepayment of tax—release of beer. (a) Action by brewer. Where the beer is to be withdrawn from bonded storage after payment of the...

  8. 27 CFR 26.105 - Prepayment of tax-release of beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... of beer. 26.105 Section 26.105 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Taxpayment of Liquors and Articles in Puerto Rico Beer § 26.105 Prepayment of tax—release of beer. (a) Action by brewer. Where the beer is to be withdrawn from bonded storage after payment of the...

  9. 27 CFR 25.213 - Beer returned to brewery other than that from which removed.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Beer returned to brewery... AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Beer Returned to Brewery § 25.213 Beer returned to brewery other than that from which removed. (a) Refund or adjustment of tax...

  10. Exploring Low Alcohol Beer Consumption Among College Students: Implications for Drunk Driving.

    ERIC Educational Resources Information Center

    Russ, Nason W.; Geller, E. Scott

    1988-01-01

    When given a "blind" taste test prior to a party, college students (N=137) showed no clear preference for Budweiser beer, Bud Light, or low-alcohol beer, but later drank significantly less low-alcohol beer. It was concluded that without improved marketing intervention, low-alcohol beer will not impact on drunk driving among college…

  11. 27 CFR 31.33 - Retail dealer in beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Retail dealer in beer. 31... Classified § 31.33 Retail dealer in beer. (a) General. Except as otherwise provided in paragraph (b) of this... other than a dealer is a retail dealer in beer for purposes of this part. Every retail dealer in beer...

  12. 27 CFR 31.33 - Retail dealer in beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Retail dealer in beer. 31... Classified § 31.33 Retail dealer in beer. (a) General. Except as otherwise provided in paragraph (b) of this... other than a dealer is a retail dealer in beer for purposes of this part. Every retail dealer in beer...

  13. 27 CFR 31.33 - Retail dealer in beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Retail dealer in beer. 31... Classified § 31.33 Retail dealer in beer. (a) General. Except as otherwise provided in paragraph (b) of this... other than a dealer is a retail dealer in beer for purposes of this part. Every retail dealer in beer...

  14. 27 CFR 25.213 - Beer returned to brewery other than that from which removed.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Beer returned to brewery... AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Returned to Brewery § 25.213 Beer returned to brewery other than that from which removed. (a) Refund or adjustment of tax...

  15. 27 CFR 25.207 - Removal from brewery for personal or family use.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Beer for..., may remove beer from the brewery without payment of tax for personal or family use. The amount of beer... household. Beer removed in excess of the above limitations will be reported as a taxable removal. (Sec. 201...

  16. 27 CFR 26.105 - Prepayment of tax-release of beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... of beer. 26.105 Section 26.105 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Taxpayment of Liquors and Articles in Puerto Rico Beer § 26.105 Prepayment of tax—release of beer. (a) Action by brewer. Where the beer is to be withdrawn from bonded storage after payment of the...

  17. The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer.

    PubMed

    Oladokun, Olayide; Tarrega, Amparo; James, Sue; Smart, Katherine; Hort, Joanne; Cook, David

    2016-08-15

    Thirty-four commercial lager beers were analysed for their hop bitter acid, phenolic acid and polyphenol contents. Based on analytical data, it was evident that the beers had been produced using a range of different raw materials and hopping practices. Principal Components Analysis was used to select a sub-set of 10 beers that contained diverse concentrations of the analysed bitter compounds. These beers were appraised sensorially to determine the impacts of varying hop acid and polyphenolic profiles on perceived bitterness character. Beers high in polyphenol and hop acid contents were perceived as having 'harsh' and 'progressive' bitterness, whilst beers that had evidently been conventionally hopped were 'sharp' and 'instant' in their bitterness. Beers containing light-stable hop products (tetrahydro-iso-α-acids) were perceived as 'diminishing', 'rounded' and 'acidic' in bitterness. The hopping strategy adopted by brewers impacts on the nature, temporal profile and intensity of bitterness perception in beer. Copyright © 2016 Elsevier Ltd. All rights reserved.

  18. Folic acid content and antioxidant activity of different types of beers available in Hungarian retail.

    PubMed

    Koren, Dániel; Orbán, Csaba; Galló, Nóra; Kun, Szilárd; Vecseri-Hegyes, Beáta; Kun-Farkas, Gabriella

    2017-04-01

    In this study 40 Hungarian retail beers were evaluated for folic acid content, antioxidant profile and physicochemical parameters. The physicochemical parameters, folic acid content and antioxidant activity of alcohol-free beers were the lowest. Folic acid content of beers aged with sour cherries showed high values, more than 0.4 mg/l and an alcohol-free beer-based mixed drink made with lemon juice contained more than 0.2 mg/l of folic acid. Dark beers and beers aged with sour cherries had the highest antioxidant activity probably owing to their high extract content, components released from the fruits and special malts. These results highlight the possibility of achieving adequate folic acid and relevant antioxidant intake without excessive alcohol and energy consumption by selecting appropriate beer types.

  19. The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production.

    PubMed

    Garofalo, Cristiana; Osimani, Andrea; Milanović, Vesna; Taccari, Manuela; Aquilanti, Lucia; Clementi, Francesca

    2015-12-01

    Beer is one of the world's most ancient and widely consumed fermented alcoholic beverages produced with water, malted cereal grains (generally barley and wheat), hops, and yeast. Beer is considered an unfavorable substrate of growth for many microorganisms, however, there are a limited number of bacteria and yeasts, which are capable of growth and may spoil beer especially if it is not pasteurized or sterile-filtered as craft beer. The aim of this research study was to track beer spoilage lactic acid bacteria (LAB) inside a brewery and during the craft beer production process. To that end, indoor air and work surface samples, collected in the brewery under study, together with commercial active dry yeasts, exhausted yeasts, yeast pellet (obtained after mature beer centrifugation), and spoiled beers were analyzed through culture-dependent methods and PCR-DGGE in order to identify the contaminant LAB species and the source of contamination. Lactobacillus brevis was detected in a spoiled beer and in a commercial active dry yeast. Other LAB species and bacteria ascribed to Staphylococcus sp., Enterobaceriaceae, and Acetobacter sp. were found in the brewery. In conclusion, the PCR-DGGE technique coupled with the culture-dependent method was found to be a useful tool for identifying the beer spoilage bacteria and the source of contamination. The analyses carried out on raw materials, by-products, final products, and the brewery were useful for implementing a sanitization plan to be adopted in the production plant. © 2015 Institute of Food Technologists®

  20. Impact of 2015 Update to the Beers Criteria on Estimates of Prevalence and Costs Associated with Potentially Inappropriate Use of Antimuscarinics for Overactive Bladder.

    PubMed

    Suehs, Brandon T; Davis, Cralen; Ng, Daniel B; Gooch, Katherine

    2017-07-01

    Research has demonstrated that the use of potentially inappropriate medication (PIM) is highly prevalent among older individuals and may lead to increased healthcare costs, adverse drug reactions, hospitalizations, and mortality. The purpose of this study was to examine the impact of the 2015 updates to the Beers Criteria on estimates of prevalence and cost associated with potentially inappropriate use of antimuscarinic medications indicated for treatment of overactive bladder (OAB). A retrospective database analysis was conducted using a historical cohort design and including data collected between 2007 and 2013. Claims data were used to identify Medicare Advantage patients aged ≥65 years newly initiated on antimuscarinic OAB treatment. Patients were classified with potentially inappropriate use of antimuscarinic OAB drugs based on either the 2012 Beers Criteria or the 2015 Beers Criteria. Prevalence of PIM at the time of antimuscarinic initiation was determined. Bivariate comparisons of healthcare costs and medical condition burden were conducted to compare the marginal groups of patients (who qualified based on the 2012 Beers Criteria only or the 2015 Beers Criteria only). Differences in healthcare costs for patients with and without potentially inappropriate use of urinary antimuscarinics based on the 2012 and 2015 Beers Criteria were also examined. Of 66,275 patients, overall prevalence of potentially inappropriate use of OAB antimuscarinics was higher using 2015 Beers Criteria than when using the 2012 Beers Criteria (25.0 vs. 20.6%). Dementia was the most common PIM-qualifying condition under both versions. The 2015 Beers Criteria identified more females, more White people, and a younger population with PIM. Comorbid medical condition burden was lower using the 2015 Beers Criteria. The 2015 Beers Criteria only group had lower median unadjusted healthcare costs ($7104 vs. 8301; p < 0.001). The incremental net cost associated with potentially inappropriate use of antimuscarinic medication was higher under the 2012 Beers Criteria than under the 2015 Beers Criteria. In this cohort of patients newly initiated on antimuscarinic OAB treatment, substantial overlap of patients identified with PIM based on the 2015 Beers Criteria compared with the 2012 Beers Criteria was observed. In addition, the findings suggest that, when applied to antimuscarinic initiators, the 2015 Beers Criteria result in a greater prevalence of PIM and the identification of patients with less overall medical morbidity than the 2012 Beers Criteria.

  1. Investigation of the beta-damascenone level in fresh and aged commercial beers.

    PubMed

    Chevance, Fabienne; Guyot-Declerck, Christine; Dupont, Jérôme; Collin, Sonia

    2002-06-19

    This study investigated the increase of beta-damascenone content during aging in a variety of commercial Belgian beers. Quantities detected in fresh beers were generally low (from 6 ng/g to 25 ng/g). After 5 days at 40 degrees C, the level increased (to as much as 210 ng/g) in most of the beers studied, according to the type of beer. Further experiments showed that wort initially contains large quantities of beta-damascenone (450 ng/g), but that degradation of the compound during fermentation accounts for the low concentrations observed in fresh beers. Production during beer aging can be partially explained by acid hydrolysis of glycosides.

  2. 27 CFR 25.282 - Beer lost by fire, theft, casualty, or act of God.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... be relieved of liability for the tax if, before transfer of title to the beer to any other person... by fire, casualty, or act of God. The tax liability on excessive losses of beer from transfer between... loss of beer before transfer of title of the beer to another person and who desires to adjust the tax...

  3. 27 CFR 25.282 - Beer lost by fire, theft, casualty, or act of God.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... be relieved of liability for the tax if, before transfer of title to the beer to any other person... by fire, casualty, or act of God. The tax liability on excessive losses of beer from transfer between... loss of beer before transfer of title of the beer to another person and who desires to adjust the tax...

  4. 27 CFR 25.282 - Beer lost by fire, theft, casualty, or act of God.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... be relieved of liability for the tax if, before transfer of title to the beer to any other person... by fire, casualty, or act of God. The tax liability on excessive losses of beer from transfer between... loss of beer before transfer of title of the beer to another person and who desires to adjust the tax...

  5. 27 CFR 28.43 - Evidence of exportation and lading for use on vessels and aircraft: beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... and lading for use on vessels and aircraft: beer. 28.43 Section 28.43 Alcohol, Tobacco Products and... lading for use on vessels and aircraft: beer. (a) Exportation. The exportation of beer to a foreign... certificate issued by an official of the country or possession where the beer has actually landed; or (6) Any...

  6. 27 CFR 26.263 - Determination of tax on beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... beer. 26.263 Section 26.263 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Procedure at Port of Entry From the Virgin Islands § 26.263 Determination of tax on beer. If the certificate prescribed in § 26.205 covers beer, the beer tax will be collected on the basis of the number of barrels of...

  7. 27 CFR 26.263 - Determination of tax on beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... beer. 26.263 Section 26.263 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Procedure at Port of Entry From the Virgin Islands § 26.263 Determination of tax on beer. If the certificate prescribed in § 26.205 covers beer, the beer tax will be collected on the basis of the number of barrels of...

  8. 27 CFR 26.263 - Determination of tax on beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... beer. 26.263 Section 26.263 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Procedure at Port of Entry From the Virgin Islands § 26.263 Determination of tax on beer. If the certificate prescribed in § 26.205 covers beer, the beer tax will be collected on the basis of the number of barrels of...

  9. 27 CFR 26.263 - Determination of tax on beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... beer. 26.263 Section 26.263 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Procedure at Port of Entry From the Virgin Islands § 26.263 Determination of tax on beer. If the certificate prescribed in § 26.205 covers beer, the beer tax will be collected on the basis of the number of barrels of...

  10. 27 CFR 26.263 - Determination of tax on beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... beer. 26.263 Section 26.263 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Procedure at Port of Entry From the Virgin Islands § 26.263 Determination of tax on beer. If the certificate prescribed in § 26.205 covers beer, the beer tax will be collected on the basis of the number of barrels of...

  11. Detection of iso-α-acids to confirm beer consumption in postmortem specimens.

    PubMed

    Rodda, Luke N; Gerostamoulos, Dimitri; Drummer, Olaf H

    2015-01-01

    Iso-α-acids (IAAs) can be used as markers for the consumption of beer. Postmortem specimens from a range of coronial cases were analyzed for IAAs in order to determine the prevalence of beer consumption and any correlation to blood alcohol concentrations (BAC). A total of 130 cases were included in this study including those where beer was mentioned in the case circumstances, cases where beer was not mentioned specifically but alcohol was detected, and cases where neither beer was mentioned nor a positive BAC was present. Available blood, serum, vitreous humour and urine specimens were analyzed. Of the 50 cases where beer was mentioned, 86% had one or more IAAs detected. In cases that only had a positive BAC (n = 60), 57% of these cases also showed the presence of these beer markers. IAAs were detected in specimens obtained from traumatized, burnt, and decomposed cases with a mention of beer consumption or where BAC was positive in blood. No IAAs were detected in cases where BAC was negative. There was little or no correlation between blood IAA concentrations and BAC. This study demonstrates the possible detection of IAAs as a marker for beer consumption. Copyright © 2014 John Wiley & Sons, Ltd.

  12. The Chemistry of Beer Instability

    NASA Astrophysics Data System (ADS)

    Stewart, Graham G.

    2004-07-01

    Compared to most other alcoholic beverages, beer is unique because it is unstable when in the final package. This instability can be divided into biological and nonbiological instability. Nonbiological stability of beer involves a wide range of chemical processes and can be considered in a number of categories: physical, flavor, light, foam, and gushing. It is the balance between flavanoid polyphenols (tannoids) and sensitive proteins that specifically combine with polyphenols to form haze that largely dictates physical stability. The flavor stability of beer primarily depends on the oxygen concentration of packaged beer but is influenced by all stages of the brewing process. Foam stability in a glass of beer reflects the quality of the beverage. The backbone of foam is hydrophobic polypeptides. Novel brewing processes such as high-gravity brewing result in a disproportionate loss of these polypeptides and have a negative effect on the foam stability of the resulting beer. Beer is light sensitive, especially in the 350 500 nm range. Beer exposed to this wavelength range in clear or green glass containers quickly develop nauseous skunky-like off-flavors resulting from the formation of 3-methyl-2-butene-1-thiol. Methods of enhancing all of these types of beer stability are discussed.

  13. Mycotoxins transmitted into beer from contaminated grains during brewing.

    PubMed

    Scott, P M

    1996-01-01

    Studies with aflatoxin B1, ochratoxin A, zearalenone, deoxynivalenol, and fumonisins B1 and B2 added at various stages of the brewing process show that these mycotoxins (or metabolites) may be transmitted from contaminated grains into beer. Citrinin does not survive the mashing step. Mycotoxins in beer could originate from the malted grain or from adjuncts. Although high incidences and concentrations of aflatoxins and zearalenone have been found in local beers brewed in Africa, aflatoxins have not been detected in European beers. Zearalenone and alpha- or beta-zearalenol (the metabolite likely to occur) have not been found in Canadian and European beers, except for one sample analyzed by thin-layer chromatography only. Ochratoxin A rarely has been detected at > 1 ng/mL in beer; liquid chromatographic methods with a 0.05-0.1 ng/mL detection limit, however, have shown moderately high incidences of trace levels. Deoxynivalenol, which survives the brewing process, has been found with high incidence in Canadian and European beers, with concentration of > 200 ng/mL reported in several German beers. Fumonisins B1 and B2 occur to a limited extent in beer.

  14. Suitability of unmalted quinoa for beer production.

    PubMed

    Kordialik-Bogacka, Edyta; Bogdan, Paulina; Pielech-Przybylska, Katarzyna; Michałowska, Dorota

    2018-03-30

    This study provides the first detailed investigation into the effect of partially substituting barley malt with quinoa (Chenopodium quinoa Willd.) on the characteristics of wort and beer. Quinoa seeds and flakes were compared in terms of their suitability for brewing. The benefits of applying a commercial enzyme mixture during beer production with quinoa were also investigated. These findings show that quinoa is a good starchy raw material for brewing. Even without exogenous enzymes, it is possible to substitute barley malt with up to 30% quinoa. The form in which quinoa is used has a negligible influence on the quality of the wort and beer. The foam stability of beer made with quinoa was better than that of all-malt beer, despite there being a lower level of soluble nitrogen in quinoa beer in comparison with all-malt beer and more than twice the amount of fat in quinoa in comparison to barley malt. The addition of unmalted quinoa does not give unpleasant characteristics to the beer and was even found to have a positive effect on its overall sensory quality. This offers brewers an opportunity to develop good beers with new sensory characteristics. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  15. 27 CFR 27.46 - Computation of tax.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Beer § 27.46 Computation of tax. The tax on imported beer shall be computed on...

  16. 27 CFR 27.46 - Computation of tax.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... OF THE TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Beer § 27.46 Computation of tax. The tax on imported beer shall be computed on...

  17. 27 CFR 27.46 - Computation of tax.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Beer § 27.46 Computation of tax. The tax on imported beer shall be computed on...

  18. 27 CFR 27.46 - Computation of tax.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... OF THE TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Beer § 27.46 Computation of tax. The tax on imported beer shall be computed on...

  19. 27 CFR 27.46 - Computation of tax.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Beer § 27.46 Computation of tax. The tax on imported beer shall be computed on...

  20. Moderate consumption of beer reduces liver triglycerides and aortic cholesterol deposit in LDLr-/- apoB100/100 mice.

    PubMed

    Degrace, Pascal; Moindrot, Bastien; Mohamed, Ismaël; Gresti, Joseph; Clouet, Pierre

    2006-12-01

    This study was designed to address the effects of a moderate consumption of beer on serum and liver lipid parameters and on the development of aortic lesions in a mouse model associated with a human atherogenic lipoprotein profile. LDLr(-/-) apoB(100/100) mice received each day during 12 weeks either water, mild beer (0.570g of ethanol/kg of body weight) or ethanol-free beer in a single pure dose. Serum and liver lipid parameters were analyzed and atherosclerotic lesions were estimated in heart and aorta through their total cholesterol content. mRNA levels of enzymes and receptors involved in lipoprotein uptake, in fatty acid esterification and oxidation, and in reverse cholesterol transport were also measured in the liver. Serum glucose, triglyceride (TG) and cholesterol levels were altered neither by ethanol-free beer nor by mild beer. Nevertheless, both beer treatments significantly increased HDL-cholesterol (HDL-C) and VLDL-C levels by reference to controls with no change in LDL-C levels. Liver TG contents were significantly decreased by either beer treatment. Cholesterol accumulation was attenuated in the whole aorta of mice treated with mild beer at p<0.05 and not significantly with ethanol-free beer. Heart cholesterol contents were comparable in the three series. Among the genes studied, only scavenger receptor-B1 was downregulated by both beer-based beverages. LDL receptor related protein, lecithin-cholesterol acyltransferase and sterol regulatory element-binding protein 2 were downregulated only by mild beer. The expression of other genes assayed was not altered. When administered in chronic and moderate dose, unidentified components of beer may exert beneficial effects towards atherosclerosis development through alteration of lipoprotein metabolism in LDLr(-/-) apoB(100/100) mice. This effect was slightly amplified by the presence of ethanol in beer.

  1. Acute effects of beer on endothelial function and hemodynamics: a single-blind, crossover study in healthy volunteers.

    PubMed

    Karatzi, Kalliopi; Rontoyanni, Victoria G; Protogerou, Athanase D; Georgoulia, Aggeliki; Xenos, Konstantinos; Chrysou, John; Sfikakis, Petros P; Sidossis, Labros S

    2013-09-01

    Moderate consumption of beer is associated with lower cardiovascular (CV) risk. The goal of this study was to determine the effect of beer consumption on CV risk. To explore the underlying mechanisms, we studied the acute effects of the constituents of beer (alcohol and antioxidants), on established predictors of CV risk: endothelial function, aortic stiffness, pressure wave reflections and aortic pressure. In a randomized, single-blind, crossover study, 17 healthy, non-smoking, men (ages 28.5 ± 5.2 y with body mass index 24.4 ± 2.5 kg/m(2)) consumed on three separate occasions, at least 1 wk apart: 1. 400 mL of beer and 400 mL water, 2. 800 mL of dealcoholized beer (same amount of polyphenols as in the 400 mL of beer), and 3. 67 mL of vodka and 733 mL water (same amount of alcohol as in the 400 mL of beer). Each time aortic stiffness (pulse wave velocity), pressure wave reflections (AΙx), aortic and brachial pressure (Sphygmocor device), and endothelial function (brachial flow mediated dilatation) were assessed at fast and 1 and 2 h postprandial. Aortic stiffness was significantly and similarly reduced by all three interventions. However, endothelial function was significantly improved only after beer consumption (average 1.33%, 95% confidence interval [CI] 0.15-2.53). Although wave reflections were significantly reduced by all three interventions (average of beer: 9.1%, dealcoholized beer: 2.8%, vodka 8.5%, all CI within limits of significance), the reduction was higher after beer consumption compared with dealcoholized beer (P = 0.018). Pulse pressure amplification (i.e., brachial/aortic) was increased by all three test drinks. Beer acutely improves parameters of arterial function and structure, in healthy non-smokers. This benefit seems to be mediated by the additive or synergistic effects of alcohol and antioxidants and merits further investigation. Copyright © 2013 Elsevier Inc. All rights reserved.

  2. The Influence of Color on the Consumer’s Experience of Beer

    PubMed Central

    Carvalho, Felipe Reinoso; Moors, Pieter; Wagemans, Johan; Spence, Charles

    2017-01-01

    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 indistinguishable in terms of their taste/flavor when tasted without any visual cues. The results indicate that the differing visual appearance of the beers led to clear differences in expected taste/flavor. However, after tasting, no differences in flavor ratings were observed, indicating that the expectations based on visual cues did not influence the actual tasting experience. The participants also expected the dark beer to be more expensive than the pale one. These outcomes suggest that changes in the visual appearance of a beer lead to significant changes in the way in which consumers expect the beer to taste. At the same time, however, our findings also suggest the need for more evidence to be collected in order to determine the boundary conditions on when such crossmodal expectations may vs. may not affect the tasting experience. Highlights: The expected flavor of a beer is affected by its visual appearance. No differences in flavor ratings were observed on tasting. Consumers expect dark beers to be more expensive than pale/amber beers. PMID:29312065

  3. Lactobacillus backii and Pediococcus damnosus isolated from 170-year-old beer recovered from a shipwreck lack the metabolic activities required to grow in modern lager beer.

    PubMed

    Kajala, Ilkka; Bergsveinson, Jordyn; Friesen, Vanessa; Redekop, Anna; Juvonen, Riikka; Storgårds, Erna; Ziola, Barry

    2018-01-01

    In 2010, bottles of beer containing viable bacteria of the common beer-spoilage species Lactobacillus backii and Pediococcus damnosus were recovered from a shipwreck near the Åland Islands, Finland. The 170-year quiescent state maintained by the shipwreck bacteria presented a unique opportunity to study lactic acid bacteria (LAB) evolution vis-a-vis growth and survival in the beer environment. Three shipwreck bacteria (one L. backii strain and two P. damnosus strains) and modern-day beer-spoilage isolates of the same two species were genome sequenced, characterized for hop iso-α-acid tolerance, and growth in degassed lager and wheat beer. In addition, plasmid variants of the modern-day P. damnosus strain were analyzed for the effect of plasmid-encoded genes on growth in lager beer. Coding content on two plasmids was identified as essential for LAB growth in modern lager beer. Three chromosomal regions containing genes related to sugar transport and cell wall polysaccharides were shared by pediococci able to grow in beer. Our results show that the three shipwreck bacteria lack the necessary plasmid-located genetic content to grow in modern lager beer, but carry additional genes related to acid tolerance and biofilm formation compared to their modern counterparts. © FEMS 2017. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  4. The Influence of Color on the Consumer's Experience of Beer.

    PubMed

    Carvalho, Felipe Reinoso; Moors, Pieter; Wagemans, Johan; Spence, Charles

    2017-01-01

    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 indistinguishable in terms of their taste/flavor when tasted without any visual cues. The results indicate that the differing visual appearance of the beers led to clear differences in expected taste/flavor. However, after tasting, no differences in flavor ratings were observed, indicating that the expectations based on visual cues did not influence the actual tasting experience. The participants also expected the dark beer to be more expensive than the pale one. These outcomes suggest that changes in the visual appearance of a beer lead to significant changes in the way in which consumers expect the beer to taste. At the same time, however, our findings also suggest the need for more evidence to be collected in order to determine the boundary conditions on when such crossmodal expectations may vs. may not affect the tasting experience. Highlights: The expected flavor of a beer is affected by its visual appearance. No differences in flavor ratings were observed on tasting. Consumers expect dark beers to be more expensive than pale/amber beers.

  5. 27 CFR 31.75 - Dealer in beer and dealer in liquors at the same location.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Dealer in beer and dealer... Subject to Registration § 31.75 Dealer in beer and dealer in liquors at the same location. Any person who registers as a wholesale dealer in beer or retail dealer in beer and who thereafter begins to sell distilled...

  6. 27 CFR 28.227 - Removals of beer by persons other than the brewer or agent of the brewer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Removals of beer by... ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.227 Removals of beer by persons other than the brewer or agent of the brewer. Where there is a removal of taxpaid beer by a person...

  7. 27 CFR 25.160 - Tax adjustment for brewers who produce more than 2,000,000 barrels of beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... who produce more than 2,000,000 barrels of beer. 25.160 Section 25.160 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.160 Tax adjustment for brewers who produce more than 2,000,000 barrels of beer. Each...

  8. 41 CFR 102-41.205 - Do we report all forfeited distilled spirits, wine, and beer to GSA for disposal?

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... forfeited distilled spirits, wine, and beer to GSA for disposal? 102-41.205 Section 102-41.205 Public..., and Beer § 102-41.205 Do we report all forfeited distilled spirits, wine, and beer to GSA for disposal? (a) Yes, except do not report distilled spirits, wine, and beer not fit for human consumption or for...

  9. 27 CFR 28.227 - Removals of beer by persons other than the brewer or agent of the brewer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Removals of beer by... ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.227 Removals of beer by persons other than the brewer or agent of the brewer. Where there is a removal of taxpaid beer by a person...

  10. 41 CFR 102-41.205 - Do we report all forfeited distilled spirits, wine, and beer to GSA for disposal?

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... forfeited distilled spirits, wine, and beer to GSA for disposal? 102-41.205 Section 102-41.205 Public..., and Beer § 102-41.205 Do we report all forfeited distilled spirits, wine, and beer to GSA for disposal? (a) Yes, except do not report distilled spirits, wine, and beer not fit for human consumption or for...

  11. 27 CFR 25.160 - Tax adjustment for brewers who produce more than 2,000,000 barrels of beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... who produce more than 2,000,000 barrels of beer. 25.160 Section 25.160 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.160 Tax adjustment for brewers who produce more than 2,000,000 barrels of beer. Each...

  12. 27 CFR 25.160 - Tax adjustment for brewers who produce more than 2,000,000 barrels of beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... who produce more than 2,000,000 barrels of beer. 25.160 Section 25.160 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Determination of Tax § 25.160 Tax adjustment for brewers who produce more than 2,000,000 barrels of beer. Each...

  13. 27 CFR 28.227 - Removals of beer by persons other than the brewer or agent of the brewer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Removals of beer by... ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.227 Removals of beer by persons other than the brewer or agent of the brewer. Where there is a removal of taxpaid beer by a person...

  14. 27 CFR 28.227 - Removals of beer by persons other than the brewer or agent of the brewer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Removals of beer by... ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.227 Removals of beer by persons other than the brewer or agent of the brewer. Where there is a removal of taxpaid beer by a person...

  15. 27 CFR 31.75 - Dealer in beer and dealer in liquors at the same location.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Dealer in beer and dealer... Subject to Registration § 31.75 Dealer in beer and dealer in liquors at the same location. Any person who registers as a wholesale dealer in beer or retail dealer in beer and who thereafter begins to sell distilled...

  16. 27 CFR 31.75 - Dealer in beer and dealer in liquors at the same location.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Dealer in beer and dealer... Subject to Registration § 31.75 Dealer in beer and dealer in liquors at the same location. Any person who registers as a wholesale dealer in beer or retail dealer in beer and who thereafter begins to sell distilled...

  17. 41 CFR 102-41.205 - Do we report all forfeited distilled spirits, wine, and beer to GSA for disposal?

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... forfeited distilled spirits, wine, and beer to GSA for disposal? 102-41.205 Section 102-41.205 Public..., and Beer § 102-41.205 Do we report all forfeited distilled spirits, wine, and beer to GSA for disposal? (a) Yes, except do not report distilled spirits, wine, and beer not fit for human consumption or for...

  18. 27 CFR 25.160 - Tax adjustment for brewers who produce more than 2,000,000 barrels of beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... who produce more than 2,000,000 barrels of beer. 25.160 Section 25.160 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Determination of Tax § 25.160 Tax adjustment for brewers who produce more than 2,000,000 barrels of beer. Each...

  19. 27 CFR 31.75 - Dealer in beer and dealer in liquors at the same location.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Dealer in beer and dealer... Subject to Registration § 31.75 Dealer in beer and dealer in liquors at the same location. Any person who registers as a wholesale dealer in beer or retail dealer in beer and who thereafter begins to sell distilled...

  20. 27 CFR 25.160 - Tax adjustment for brewers who produce more than 2,000,000 barrels of beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... who produce more than 2,000,000 barrels of beer. 25.160 Section 25.160 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.160 Tax adjustment for brewers who produce more than 2,000,000 barrels of beer. Each...

  1. 27 CFR 28.227 - Removals of beer by persons other than the brewer or agent of the brewer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Removals of beer by... ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.227 Removals of beer by persons other than the brewer or agent of the brewer. Where there is a removal of taxpaid beer by a person...

  2. 27 CFR 31.75 - Dealer in beer and dealer in liquors at the same location.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Dealer in beer and dealer... Subject to Registration § 31.75 Dealer in beer and dealer in liquors at the same location. Any person who registers as a wholesale dealer in beer or retail dealer in beer and who thereafter begins to sell distilled...

  3. You save money when you buy in bulk: does volume-based pricing cause people to buy more beer?

    PubMed

    Bray, Jeremy W; Loomis, Brett R; Engelen, Mark

    2009-05-01

    This paper uses supermarket scanner data to estimate brand- and packaging-specific own- and cross-price elasticities for beer. We find that brand- and packaging-specific beer sales are highly price elastic. Cross-price elasticity estimates suggest that individuals are more likely to buy a higher-volume package of the same brand of beer than they are to switch brands. Policy simulations suggest that regulation of volume-based price discounts is potentially more effective than a tax increase at reducing beer consumption. Our results suggest that volume-based price discounting induces people to buy larger-volume packages of beer and may lead to an increased overall beer consumption. (c) 2008 John Wiley & Sons, Ltd.

  4. Heavy and light beer: a carbon isotope approach to detect C(4) carbon in beers of different origins, styles, and prices.

    PubMed

    Brooks, J Renée; Buchmann, Nina; Phillips, Sue; Ehleringer, Bruce; Evans, R David; Lott, Mike; Martinelli, Luiz A; Pockman, William T; Sandquist, Darren; Sparks, Jed P; Sperry, Lynda; Williams, Dave; Ehleringer, James R

    2002-10-23

    The carbon isotope ratios (delta(13)C) of 160 beers from around the world ranged from -27.3 to -14.9 per thousand, primarily due to variation in the percentage of C(3) or C(4) plant carbon in the final product. Thirty-one percent of beers had a carbon signature of C(3) plants (barley, rice, etc.), whereas the remaining 69% contained some C(3)-C(4) mixture (mean of mixtures, 39 +/- 11% C(4) carbon). Use of C(4) carbon (corn, cane sugar, etc.) was not confined to beers from any particular region (Pacific Rim, Mexico, Brazil, Europe, Canada, and the United States). However, the delta(13)C of European beers indicated mostly C(3) plant carbon. In contrast, U.S. and Canadian beers contained either only C(3) or C(3)-C(4) mixtures; Brazilian, Mexican, and Pacific Rim beers were mostly C(3)-C(4) mixtures. Among different lagers, U.S.-style lagers generally contained more C(4) carbon than did imported pilsners. Among different ales, those brewed by large high-production breweries contained significant proportions of C(4) carbon, while C(4) carbon was not detected in microbrewery or home-brew ales. Furthermore, inexpensive beers generally contained more C(4) carbon than expensive beers.

  5. Bacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers (chicha)

    PubMed Central

    Freire, Ana L.; Zapata, Sonia; Mosquera, Juan; Mejia, Maria Lorena

    2016-01-01

    Indigenous beers (chicha) are part of the indigenous culture in Ecuador. The fermentation process of these beers probably relies on microorganisms from fermented substrates, environment and human microbiota. We analyzed the microbiota of artisanal beers (including a type of beer produced after chewing boiled cassava) using bacterial culture and 16S ribosomal RNA (rRNA) gene-based tag-encoded FLX amplicon pyrosequencing (bTEFAP). Surprisingly, we found that Streptococcus salivarius and Streptococcus mutans (part of the human oral microbiota) were among the most abundant bacteria in chewed cassava and in non-chewed cassava beers. We also demonstrated that S. salivarius and S. mutans (isolated from these beers) could proliferate in cassava mush. Lactobacillus sp. was predominantly present in most types of Ecuadorian chicha. PMID:27168974

  6. Bacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers (chicha).

    PubMed

    Freire, Ana L; Zapata, Sonia; Mosquera, Juan; Mejia, Maria Lorena; Trueba, Gabriel

    2016-01-01

    Indigenous beers (chicha) are part of the indigenous culture in Ecuador. The fermentation process of these beers probably relies on microorganisms from fermented substrates, environment and human microbiota. We analyzed the microbiota of artisanal beers (including a type of beer produced after chewing boiled cassava) using bacterial culture and 16S ribosomal RNA (rRNA) gene-based tag-encoded FLX amplicon pyrosequencing (bTEFAP). Surprisingly, we found that Streptococcus salivarius and Streptococcus mutans (part of the human oral microbiota) were among the most abundant bacteria in chewed cassava and in non-chewed cassava beers. We also demonstrated that S. salivarius and S. mutans (isolated from these beers) could proliferate in cassava mush. Lactobacillus sp. was predominantly present in most types of Ecuadorian chicha.

  7. Transcriptome Sequence and Plasmid Copy Number Analysis of the Brewery Isolate Pediococcus claussenii ATCC BAA-344T during Growth in Beer

    PubMed Central

    Pittet, Vanessa; Phister, Trevor G.; Ziola, Barry

    2013-01-01

    Growth of specific lactic acid bacteria in beer leads to spoiled product and economic loss for the brewing industry. Microbial growth is typically inhibited by the combined stresses found in beer (e.g., ethanol, hops, low pH, minimal nutrients); however, certain bacteria have adapted to grow in this harsh environment. Considering little is known about the mechanisms used by bacteria to grow in and spoil beer, transcriptome sequencing was performed on a variant of the beer-spoilage organism Pediococcus claussenii ATCC BAA-344T (Pc344-358). Illumina sequencing was used to compare the transcript levels in Pc344-358 growing mid-exponentially in beer to those in nutrient-rich MRS broth. Various operons demonstrated high gene expression in beer, several of which are involved in nutrient acquisition and overcoming the inhibitory effects of hop compounds. As well, genes functioning in cell membrane modification and biosynthesis demonstrated significantly higher transcript levels in Pc344-358 growing in beer. Three plasmids had the majority of their genes showing increased transcript levels in beer, whereas the two cryptic plasmids showed slightly decreased gene expression. Follow-up analysis of plasmid copy number in both growth environments revealed similar trends, where more copies of the three non-cryptic plasmids were found in Pc344-358 growing in beer. Transcriptome sequencing also enabled the addition of several genes to the P . claussenii ATCC BAA-344T genome annotation, some of which are putatively transcribed as non-coding RNAs. The sequencing results not only provide the first transcriptome description of a beer-spoilage organism while growing in beer, but they also highlight several targets for future exploration, including genes that may have a role in the general stress response of lactic acid bacteria. PMID:24040005

  8. Aircrew Automated Escape Systems (AAES), In-Service Usage Data Analysis Program,

    DTIC Science & Technology

    1982-02-01

    Factors where the dotted arrows indicate correlation and the solid arrow indicates causation. A classic example is teachers salaries and beer sales (in...dollars) observed over a ten year period. TEACHERS ’ SALARY (IN $) BEER SALES (IN $) A Classical Example of Spurioazs Association Between Teachers ...8217 Salary and Beer Sales Beer sales is highly correlated with teachers salaries, but would anyone suggest that the correspond- ing increase in beer sales

  9. Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial Beers.

    PubMed

    Gonzalez Viejo, Claudia; Fuentes, Sigfredo; Torrico, Damir D; Howell, Kate; Dunshea, Frank R

    2018-05-01

    Sensory attributes of beer are directly linked to perceived foam-related parameters and beer color. The aim of this study was to develop an objective predictive model using machine learning modeling to assess the intensity levels of sensory descriptors in beer using the physical measurements of color and foam-related parameters. A robotic pourer (RoboBEER), was used to obtain 15 color and foam-related parameters from 22 different commercial beer samples. A sensory session using quantitative descriptive analysis (QDA ® ) with trained panelists was conducted to assess the intensity of 10 beer descriptors. Results showed that the principal component analysis explained 64% of data variability with correlations found between foam-related descriptors from sensory and RoboBEER such as the positive and significant correlation between carbon dioxide and carbonation mouthfeel (R = 0.62), correlation of viscosity to sensory, and maximum volume of foam and total lifetime of foam (R = 0.75, R = 0.77, respectively). Using the RoboBEER parameters as inputs, an artificial neural network (ANN) regression model showed high correlation (R = 0.91) to predict the intensity levels of 10 related sensory descriptors such as yeast, grains and hops aromas, hops flavor, bitter, sour and sweet tastes, viscosity, carbonation, and astringency. This paper is a novel approach for food science using machine modeling techniques that could contribute significantly to rapid screenings of food and brewage products for the food industry and the implementation of Artificial Intelligence (AI). The use of RoboBEER to assess beer quality showed to be a reliable, objective, accurate, and less time-consuming method to predict sensory descriptors compared to trained sensory panels. Hence, this method could be useful as a rapid screening procedure to evaluate beer quality at the end of the production line for industry applications. © 2018 Institute of Food Technologists®.

  10. Rural brewing, exclusion, and development policy-making.

    PubMed

    Mccall, M

    1996-10-01

    This article highlights the economic role of women in the brewing industry in rural and periurban areas of sub-Saharan African countries. Local beer drinking is a form of social exchange and a reward for time-intensive work. Modern beer brewing in rural areas is a family operation. Beer is produced for subsistence and for sale. Locally brewed beer has a lower alcohol content than commercial brews. The author refers to Pradervand's (1990) study of local brewing in five east and west African countries. Pradervand found that men spent an estimated CFAF 18 billion per year on local brews compared to the value of total national exports of CFAF 21 billion per year in 1996. The male Kitui in rural Kenya were found to spend 60% of their weekly income on beer. Women dominate brewing in eastern and southern Africa. Rural beers are grain based (maize, millet, or sorghum), but may also be made from bananas, bamboo, sugar cane, or coconut. An estimated 25% of women in a village survey in Tanzania reported that beer was brewed one to four times a month. Another survey in the 1980s found that 73% of women brewed beer at some time. Beer brewing is a very significant economic activity for rural women. It provides higher levels of income and employment. Urban brewing by women has a negative image that rural women's beer brewing does not have. Grain for brewing comes from family farms or markets. Women's clubs are used as income generation groups for loans and as support groups. Women's beer brewing is not supported by development interventions or recognized by UN agencies. There are resource implications due to an estimated 5%-30% of annual wood consumption used for beer brewing. If women's role in beer brewing is ignored, male-dominated commercial interests will further marginalize rural women.

  11. Metabolomic profiling of beer reveals effect of temperature on non-volatile small molecules during short-term storage.

    PubMed

    Heuberger, Adam L; Broeckling, Corey D; Lewis, Matthew R; Salazar, Lauren; Bouckaert, Peter; Prenni, Jessica E

    2012-12-01

    The effect of temperature on non-volatile compounds in beer has not been well characterised during storage. Here, a metabolomics approach was applied to characterise the effect of storage temperature on non-volatile metabolite variation after 16weeks of storage, using fresh beer as a control. The metabolite profile of room temperature stored (RT) and cold temperature stored (CT) beer differed significantly from fresh, with the most substantial variation observed between RT and fresh beer. Metabolites that changed during storage included prenylated flavonoids, purines, and peptides, and all showed reduced quantitative variation under the CT storage conditions. Corresponding sensory panel observations indicated significant beer oxidation after 12 and 16weeks of storage, with higher values reported for RT samples. These data support that temperature affected beer oxidation during short-term storage, and reveal 5-methylthioadenosine (5-MTA) as a candidate non-volatile metabolite marker for beer oxidation and staling. Copyright © 2012 Elsevier Ltd. All rights reserved.

  12. Growth and survival of foodborne pathogens in beer.

    PubMed

    Menz, Garry; Aldred, Peter; Vriesekoop, Frank

    2011-10-01

    This work aimed to assess the growth and survival of four foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Staphylococcus aureus) in beer. The effects of ethanol, pH, and storage temperature were investigated for the gram-negative pathogens (E. coli O157:H7 and Salmonella Typhimurium), whereas the presence of hops ensured that the gram-positive pathogens (L. monocytogenes and S. aureus) were rapidly inactivated in alcohol-free beer. The pathogens E. coli O157:H7 and Salmonella Typhimurium could not grow in the mid-strength or full-strength beers, although they could survive for more than 30 days in the mid-strength beer when held at 4°C. These pathogens grew rapidly in the alcohol-free beer; however, growth was prevented when the pH of the alcohol-free beer was lowered from the "as received" value of 4.3 to 4.0. Pathogen survival in all beers was prolonged at lowered storage temperatures.

  13. Correlates of in-store promotions for beer: differential effects of market and product characteristics.

    PubMed

    Bray, Jeremy W; Loomis, Brett; Engelen, Mark

    2007-03-01

    We estimated the strength and direction of the association between product characteristics (beer type, package size, and brand name) and market-area socioeconomic characteristics, and promoted sales of beer in grocery stores. Supermarket scanner data from 64 market areas across the United States over 5 years were used to estimate regression models of the share of beer sales that are promoted, controlling for beer price, packaging, and type; and for market-level age, race/ethnicity, income, unemployment rate, and percentage of the population living in an alcohol control state. Large-volume units, such as 144-oz and 288-oz packages, are more likely to be promoted than smaller package sizes. Malt-liquor beverages are less likely to be promoted than non-malt-liquor beverages. Age, race/ethnicity, income, and geographic location of the market area are not significantly related to promoted beer sales. Marketing research has shown that in-store merchandising and promotions can substantially increase beer sales and that purchasing large package sizes may increase total consumption. Our results suggest that high levels of promoted sales for large-volume beer packages may result in increased beer consumption.

  14. Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae.

    PubMed

    Rogers, Cody M; Veatch, Devon; Covey, Adam; Staton, Caleb; Bochman, Matthew L

    2016-08-01

    During beer fermentation, the brewer's yeast Saccharomyces cerevisiae experiences a variety of shifting growth conditions, culminating in a low-oxygen, low-nutrient, high-ethanol, acidic environment. In beers that are bottle conditioned (i.e., carbonated in the bottle by supplying yeast with a small amount of sugar to metabolize into CO2), the S. cerevisiae cells must overcome these stressors to perform the ultimate act in beer production. However, medium shock caused by any of these variables can slow, stall, or even kill the yeast, resulting in production delays and economic losses. Here, we describe a medium shock caused by high lactic acid levels in an American sour beer, which we refer to as "terminal acidic shock". Yeast exposed to this shock failed to bottle condition the beer, though they remained viable. The effects of low pH/high [lactic acid] conditions on the growth of six different brewing strains of S. cerevisiae were characterized, and we developed a method to adapt the yeast to growth in acidic beer, enabling proper bottle conditioning. Our findings will aid in the production of sour-style beers, a trending category in the American craft beer scene. Copyright © 2016 Elsevier Ltd. All rights reserved.

  15. Cheers, proost, saúde: Cultural, contextual and psychological factors of wine and beer consumption in Portugal and in the Netherlands.

    PubMed

    Silva, Ana Patricia; Jager, Gerry; Van Zyl, Hannelize; Voss, Hans-Peter; Pintado, Manuela; Hogg, Tim; De Graaf, Cees

    2017-05-03

    Wine and beer consumption are an integral part of European culture: Southern Europe is associated with wine and Northern Europe is associated with beer. When consumed in moderation, these alcoholic beverages can be part of a balanced and healthy diet. In the 1990s, non-alcoholic beer (NAB), which has no cultural roots, became available in the market. This review identifies determinants for consumption of wine, beer, and NAB, using data on consumption patterns from Portugal and the Netherlands. Since the 1960s the image of Portugal as a wine country declined, whereas the image of the Netherlands as a beer country remained stable. In each country beer is now the most consumed alcoholic beverage and is mainly a men's beverage, whereas wine is the second most consumed and is consumed by both genders. Cultural differences define Portuguese as "outdoors, everyday drinkers", within a meal context, and Dutch as "at home, weekend drinkers." Wine is perceived as the healthiest beverage, followed by NAB, and regular beer. Motivation for consumption is related to context: wine for special occasions, beer for informal occasions, and NAB for occasions when alcohol is not convenient. Moderate wine and beer consumption seems to be surrounded by positive emotions. This review is relevant for public health, for industry market strategies, and identifies opportunities of future research on drinking behaviour.

  16. The viable but nonculturable state induction and genomic analyses of Lactobacillus casei BM-LC14617, a beer-spoilage bacterium.

    PubMed

    Liu, Junyan; Li, Lin; Peters, Brian M; Li, Bing; Chen, Lequn; Deng, Yang; Xu, Zhenbo; Shirtliff, Mark E

    2017-10-01

    This study aimed to investigate the viable but nonculturable (VBNC) state and genomic features of a beer-spoilage strain, Lactobacillus caseiBM-LC14617. Induction on the VBNC state of L. casei strain BM-LC14617 was conducted by both low-temperature storage and continuous passage in beer, and formation of VBNC state was detected after 196 ± 3.3 days and 32 ± 1.6 subcultures, respectively. Resuscitation of VBNC cells was successfully induced by addition of catalase, and culturable, VBNC, and resuscitated cells shared similar beer-spoilage capability. Whole genome sequencing was performed, and out of a total of 3,964 predicted genes, several potential VBNC and beer-spoilage-associated genes were identified. L. casei is capable of entering into and resuscitating from the VBNC state and possesses beer-spoilage capability. The genomic characterization yield insightful elucidation of VBNC state for L. casei. This study represents the first evidence on VBNC state induction of L. casei and beer-spoilage capability of VBNC and resuscitated cells. Also, this is the first genomic characterization of L. casei as a beer-spoilage bacterium. The current study may aid in further study on L. casei and other beer-spoilage bacteria, and guide the prevention and control of beer spoilage. © 2017 The Authors. MicrobiologyOpen published by John Wiley & Sons Ltd.

  17. Broth and agar hop-gradient plates used to evaluate the beer-spoilage potential of Lactobacillus and Pediococcus isolates.

    PubMed

    Haakensen, M; Schubert, A; Ziola, B

    2009-03-15

    Identification of the beer-spoilage Lactobacillus and Pediococcus bacteria has largely taken two approaches; identification of spoilage-associated genes or identification of specific species of bacteria regardless of ability to grow in beer. The problem with these two approaches is that they are either overly inclusive (i.e., detect all bacteria of a given species regardless of spoilage potential) or overly selective (i.e., rely upon individual, putative spoilage-associated genes). Our goal was to design a method to assess the ability of Lactobacillus and Pediococcus to spoil beer that is independent of speciation or genetic background. In searching for a method by which to differentiate between beer-spoilage bacteria and bacteria that cannot grow in beer, we explored the ability of lactobacilli and pediococci isolates to grow in the presence of varying concentrations of hop-compounds and ethanol in broth medium versus on agar medium. The best method for differentiating between bacteria that can grow in beer and bacteria that do not pose a threat as beer-spoilage organisms was found to be a hop-gradient agar plate containing ethanol. This hop-gradient agar plate technique provides a rapid and simple solution to the dilemma of assessing the ability of Lactobacillus and Pediococcus isolates to grow in beer, and provides new insights into the different strategies used by these bacteria to survive under the stringent conditions of beer.

  18. Predictors of beer advertising awareness among eighth graders.

    PubMed

    Collins, Rebecca L; Schell, Terry; Ellickson, Phyllis L; McCaffrey, Daniel

    2003-09-01

    To identify correlates of beer advertising awareness among adolescents at an age when most initiate use of alcohol. We conducted a cross-sectional analysis of an in-school survey about alcohol advertising. Structural equation modeling was used to test for independent predictors of a latent beer advertising awareness construct, separately among boys and girls. Twenty middle schools in South Dakota, USA participated during their spring semester. A total of 1530 eighth graders. A latent advertisement awareness variable was derived based on recognition of six masked beer advertisements, knowledge of beer brands and knowledge of beer slogans. Tested predictors included measures of exposure to alcohol advertising in various venues, social norms regarding drinking, drinking beliefs and behavior and gender. Adolescents with greater exposure to advertisements in magazines, at sporting and music events and on television were more advertisement aware than those with less exposure, as were teens who watch more TV, pay attention to beer advertisements and know adults who drink. Beer advertisement awareness was dramatically higher among boys, and was associated with drinking only among boys. Each of a variety of advertising venues appears to influence independently the extent to which beer advertising is incorporated into an adolescent's cognitive world. Boys are more likely to be aware of and remember beer marketing, and may be more likely to drink as a result of this awareness than girls.

  19. Low-alcohol Beers: Flavor Compounds, Defects, and Improvement Strategies.

    PubMed

    Blanco, Carlos A; Andrés-Iglesias, Cristina; Montero, Olimpio

    2016-06-10

    Beer consumers are accustomed to a product that offers a pleasant and well-defined taste. However, in alcohol-free and alcohol-reduced beers these characteristics are totally different from those in regular beer. Therefore, it is important to evaluate and determine the different flavor compounds that affect organoleptic characteristics to obtain a product that does not contain off-flavors, or taste of grass or wort. The taste defects in alcohol-free beer are mainly attributed to loss of aromatic esters, insufficient aldehydes, reduction or loss of different alcohols, and an indeterminate change in any of its compounds during the dealcoholization process. The dealcoholization processes that are commonly used to reduce the alcohol content in beer are shown, as well as the negative consequences of these processes to beer flavor. Possible strategies to circumvent such negative consequences are suggested.

  20. Role of plasmids in Lactobacillus brevis BSO 464 hop tolerance and beer spoilage.

    PubMed

    Bergsveinson, Jordyn; Baecker, Nina; Pittet, Vanessa; Ziola, Barry

    2015-02-01

    Specific isolates of lactic acid bacteria (LAB) can grow in the harsh beer environment, thus posing a threat to brew quality and the economic success of breweries worldwide. Plasmid-localized genes, such as horA, horC, and hitA, have been suggested to confer hop tolerance, a trait required for LAB survival in beer. The presence and expression of these genes among LAB, however, do not universally correlate with the ability to grow in beer. Genome sequencing of the virulent beer spoilage organism Lactobacillus brevis BSO 464 revealed the presence of eight plasmids, with plasmids 1, 2, and 3 containing horA, horC, and hitA, respectively. To investigate the roles that these and the other five plasmids play in L. brevis BSO 464 growth in beer, plasmid curing with novobiocin was used to derive 10 plasmid variants. Multiplex PCRs were utilized to determine the presence or absence of each plasmid, and how plasmid loss affected hop tolerance and growth in degassed (noncarbonated) beer was assessed. Loss of three of the eight plasmids was found to affect hop tolerance and growth in beer. Loss of plasmid 2 (horC and 28 other genes) had the most dramatic effect, with loss of plasmid 4 (120 genes) and plasmid 8 (47 genes) having significant, but smaller, impacts. These results support the contention that genes on mobile genetic elements are essential for bacterial growth in beer and that beer spoilage ability is not dependent solely on the three previously described hop tolerance genes or on the chromosome of a beer spoilage LAB isolate.

  1. Role of Plasmids in Lactobacillus brevis BSO 464 Hop Tolerance and Beer Spoilage

    PubMed Central

    Bergsveinson, Jordyn; Baecker, Nina; Pittet, Vanessa

    2014-01-01

    Specific isolates of lactic acid bacteria (LAB) can grow in the harsh beer environment, thus posing a threat to brew quality and the economic success of breweries worldwide. Plasmid-localized genes, such as horA, horC, and hitA, have been suggested to confer hop tolerance, a trait required for LAB survival in beer. The presence and expression of these genes among LAB, however, do not universally correlate with the ability to grow in beer. Genome sequencing of the virulent beer spoilage organism Lactobacillus brevis BSO 464 revealed the presence of eight plasmids, with plasmids 1, 2, and 3 containing horA, horC, and hitA, respectively. To investigate the roles that these and the other five plasmids play in L. brevis BSO 464 growth in beer, plasmid curing with novobiocin was used to derive 10 plasmid variants. Multiplex PCRs were utilized to determine the presence or absence of each plasmid, and how plasmid loss affected hop tolerance and growth in degassed (noncarbonated) beer was assessed. Loss of three of the eight plasmids was found to affect hop tolerance and growth in beer. Loss of plasmid 2 (horC and 28 other genes) had the most dramatic effect, with loss of plasmid 4 (120 genes) and plasmid 8 (47 genes) having significant, but smaller, impacts. These results support the contention that genes on mobile genetic elements are essential for bacterial growth in beer and that beer spoilage ability is not dependent solely on the three previously described hop tolerance genes or on the chromosome of a beer spoilage LAB isolate. PMID:25501474

  2. 27 CFR 27.48 - Imported distilled spirits, wines, and beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ..., wines, and beer. 27.48 Section 27.48 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Collection of Internal Revenue Taxes § 27.48 Imported...

  3. 27 CFR 27.1 - Imported distilled spirits, wines, and beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ..., wines, and beer. 27.1 Section 27.1 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Scope of Regulations § 27.1 Imported distilled spirits, wines, and beer. This part, “Importation of...

  4. 27 CFR 25.42 - Testing of measuring devices.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Measurement of Beer § 25.42 Testing of measuring devices... beer, the brewer shall periodically test the measuring device and adjust or repair it, if necessary... test; and (4) Corrective action taken, if necessary. (b) Requirements for beer meters. The allowable...

  5. 27 CFR 25.264 - Transfer between breweries.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ..., DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Concentrate § 25.264 Transfer between breweries. (a) Authorized transfers. A brewer may remove from the brewery, without payment of tax, concentrate produced from beer for... transfer. The invoice will be clearly marked to indicate that concentrate produced from beer is being...

  6. 27 CFR 28.282 - Beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer. 28.282 Section 28.282 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE... Beer. When beer has been laden on board the aircraft for use as supplies, the customs officer shall...

  7. 27 CFR 28.282 - Beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Beer. 28.282 Section 28.282 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE... Beer. When beer has been laden on board the aircraft for use as supplies, the customs officer shall...

  8. 27 CFR 27.1 - Imported distilled spirits, wines, and beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ..., wines, and beer. 27.1 Section 27.1 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Scope of Regulations § 27.1 Imported distilled spirits, wines, and beer. This part, “Importation of...

  9. 27 CFR 25.42 - Testing of measuring devices.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Measurement of Beer § 25.42 Testing of measuring devices... beer, the brewer shall periodically test the measuring device and adjust or repair it, if necessary... test; and (4) Corrective action taken, if necessary. (b) Requirements for beer meters. The allowable...

  10. 27 CFR 25.42 - Testing of measuring devices.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Measurement of Beer § 25.42 Testing of measuring devices... beer, the brewer shall periodically test the measuring device and adjust or repair it, if necessary... test; and (4) Corrective action taken, if necessary. (b) Requirements for beer meters. The allowable...

  11. 27 CFR 25.42 - Testing of measuring devices.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Measurement of Beer § 25.42 Testing of measuring devices... beer, the brewer shall periodically test the measuring device and adjust or repair it, if necessary... test; and (4) Corrective action taken, if necessary. (b) Requirements for beer meters. The allowable...

  12. 27 CFR 25.264 - Transfer between breweries.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ..., DEPARTMENT OF THE TREASURY ALCOHOL BEER Beer Concentrate § 25.264 Transfer between breweries. (a) Authorized transfers. A brewer may remove from the brewery, without payment of tax, concentrate produced from beer for... transfer. The invoice will be clearly marked to indicate that concentrate produced from beer is being...

  13. 27 CFR 27.1 - Imported distilled spirits, wines, and beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ..., wines, and beer. 27.1 Section 27.1 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Scope of Regulations § 27.1 Imported distilled spirits, wines, and beer. This part, “Importation of...

  14. 27 CFR 27.1 - Imported distilled spirits, wines, and beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ..., wines, and beer. 27.1 Section 27.1 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Scope of Regulations § 27.1 Imported distilled spirits, wines, and beer. This part, “Importation of...

  15. 27 CFR 28.282 - Beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Beer. 28.282 Section 28.282 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE... Beer. When beer has been laden on board the aircraft for use as supplies, the customs officer shall...

  16. 27 CFR 28.282 - Beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Beer. 28.282 Section 28.282 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE... Beer. When beer has been laden on board the aircraft for use as supplies, the customs officer shall...

  17. 27 CFR 25.264 - Transfer between breweries.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ..., DEPARTMENT OF THE TREASURY ALCOHOL BEER Beer Concentrate § 25.264 Transfer between breweries. (a) Authorized transfers. A brewer may remove from the brewery, without payment of tax, concentrate produced from beer for... transfer. The invoice will be clearly marked to indicate that concentrate produced from beer is being...

  18. 27 CFR 25.264 - Transfer between breweries.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ..., DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Concentrate § 25.264 Transfer between breweries. (a) Authorized transfers. A brewer may remove from the brewery, without payment of tax, concentrate produced from beer for... transfer. The invoice will be clearly marked to indicate that concentrate produced from beer is being...

  19. 27 CFR 27.1 - Imported distilled spirits, wines, and beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ..., wines, and beer. 27.1 Section 27.1 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Scope of Regulations § 27.1 Imported distilled spirits, wines, and beer. This part, “Importation of...

  20. 27 CFR 25.264 - Transfer between breweries.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ..., DEPARTMENT OF THE TREASURY LIQUORS BEER Beer Concentrate § 25.264 Transfer between breweries. (a) Authorized transfers. A brewer may remove from the brewery, without payment of tax, concentrate produced from beer for... transfer. The invoice will be clearly marked to indicate that concentrate produced from beer is being...

  1. 27 CFR 27.48 - Imported distilled spirits, wines, and beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ..., wines, and beer. 27.48 Section 27.48 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER Tax On Imported Distilled Spirits, Wines, and Beer Collection of Internal Revenue Taxes § 27.48 Imported...

  2. 27 CFR 25.42 - Testing of measuring devices.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Measurement of Beer § 25.42 Testing of measuring devices... beer, the brewer shall periodically test the measuring device and adjust or repair it, if necessary... test; and (4) Corrective action taken, if necessary. (b) Requirements for beer meters. The allowable...

  3. 27 CFR 28.282 - Beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Beer. 28.282 Section 28.282 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE... Beer. When beer has been laden on board the aircraft for use as supplies, the customs officer shall...

  4. Foaming in stout beers

    NASA Astrophysics Data System (ADS)

    Lee, W. T.; Devereux, M. G.

    2011-10-01

    We review the differences between bubble formation in champagne and other carbonated drinks, and stout beers which contain a mixture of dissolved nitrogen and carbon dioxide. The presence of dissolved nitrogen in stout beers gives them several properties of interest to connoisseurs and physicists. These remarkable properties come at a price: stout beers do not foam spontaneously and special technology, such as the widgets used in cans, is needed to promote foaming. Nevertheless, the same mechanism, nucleation by gas pockets trapped in cellulose fibers, responsible for foaming in carbonated drinks is active in stout beers, but at an impractically slow rate. This gentle rate of bubble nucleation makes stout beers an excellent model system for investigating the nucleation of gas bubbles. The equipment needed is modest, putting such experiments within reach of undergraduate laboratories. We also consider the suggestion that a widget could be constructed by coating the inside of a beer can with cellulose fibers.

  5. 27 CFR 28.295 - Exception for export of beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... beer. 28.295 Section 28.295 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Alternate Procedures § 28.295 Exception for export of beer. The provisions of this subpart do not apply in the case of beer when the exporter or claimant obtains proof of exportation other than certification...

  6. 27 CFR 25.165 - Payment of tax by electronic fund transfer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Preparation and Remittance... dollars in beer taxes combining tax liabilities incurred under this part and parts 26 and 27 of this chapter, shall use a commerical bank in making payment by electronic fund transfer (EFT) of beer taxes...

  7. 27 CFR 25.262 - Restrictions and conditions on processes of concentration and reconstitution.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Beer... of beer will consist of the addition to the concentrate of carbon dioxide and water only. (2) A brewer may not employ any process of concentration or reconstitution unless the beer upon reconstitution...

  8. 27 CFR 25.205 - Production.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... THE TREASURY LIQUORS BEER Removals Without Payment of Tax Beer for Personal Or Family Use § 25.205 Production. (a) Any adult may produce beer, without payment of tax, for personal or family use and not for... household is located requires a greater minimum age for the sale of beer to individuals, the adult shall be...

  9. 27 CFR 31.34 - Wholesale dealer in beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wholesale dealer in beer... Classified § 31.34 Wholesale dealer in beer. (a) General. Except as otherwise provided in paragraph (b) of this section, every person who sells or offers for sale beer, but not distilled spirits or wines, to...

  10. 27 CFR 25.285 - Refund of beer tax excessively paid.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Refund of beer tax... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Refund or Adjustment of Tax or Relief From Liability § 25.285 Refund of beer tax excessively paid. (a) Eligibility. A brewer who, under the provisions...

  11. 27 CFR 25.262 - Restrictions and conditions on processes of concentration and reconstitution.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Beer... of beer will consist of the addition to the concentrate of carbon dioxide and water only. (2) A brewer may not employ any process of concentration or reconstitution unless the beer upon reconstitution...

  12. 27 CFR 28.295 - Exception for export of beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... beer. 28.295 Section 28.295 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Alternate Procedures § 28.295 Exception for export of beer. The provisions of this subpart do not apply in the case of beer when the exporter or claimant obtains proof of exportation other than certification...

  13. 27 CFR 25.165 - Payment of tax by electronic fund transfer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Preparation and Remittance... dollars in beer taxes combining tax liabilities incurred under this part and parts 26 and 27 of this chapter, shall use a commerical bank in making payment by electronic fund transfer (EFT) of beer taxes...

  14. 27 CFR 31.34 - Wholesale dealer in beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Wholesale dealer in beer... Classified § 31.34 Wholesale dealer in beer. (a) General. Except as otherwise provided in paragraph (b) of this section, every person who sells or offers for sale beer, but not distilled spirits or wines, to...

  15. 27 CFR 25.285 - Refund of beer tax excessively paid.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Refund of beer tax... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Refund or Adjustment of Tax or Relief From Liability § 25.285 Refund of beer tax excessively paid. (a) Eligibility. A brewer who, under the provisions...

  16. 27 CFR 28.295 - Exception for export of beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... beer. 28.295 Section 28.295 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Alternate Procedures § 28.295 Exception for export of beer. The provisions of this subpart do not apply in the case of beer when the exporter or claimant obtains proof of exportation other than certification...

  17. 27 CFR 31.34 - Wholesale dealer in beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Wholesale dealer in beer... Classified § 31.34 Wholesale dealer in beer. (a) General. Except as otherwise provided in paragraph (b) of this section, every person who sells or offers for sale beer, but not distilled spirits or wines, to...

  18. 27 CFR 28.295 - Exception for export of beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... beer. 28.295 Section 28.295 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Alternate Procedures § 28.295 Exception for export of beer. The provisions of this subpart do not apply in the case of beer when the exporter or claimant obtains proof of exportation other than certification...

  19. 27 CFR 25.165 - Payment of tax by electronic fund transfer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Preparation and Remittance... dollars in beer taxes combining tax liabilities incurred under this part and parts 26 and 27 of this chapter, shall use a commerical bank in making payment by electronic fund transfer (EFT) of beer taxes...

  20. 27 CFR 25.165 - Payment of tax by electronic fund transfer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Preparation and Remittance... dollars in beer taxes combining tax liabilities incurred under this part and parts 26 and 27 of this chapter, shall use a commerical bank in making payment by electronic fund transfer (EFT) of beer taxes...

  1. 27 CFR 25.262 - Restrictions and conditions on processes of concentration and reconstitution.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Beer... of beer will consist of the addition to the concentrate of carbon dioxide and water only. (2) A brewer may not employ any process of concentration or reconstitution unless the beer upon reconstitution...

  2. 27 CFR 25.285 - Refund of beer tax excessively paid.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Refund of beer tax... TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Refund or Adjustment of Tax or Relief From Liability § 25.285 Refund of beer tax excessively paid. (a) Eligibility. A brewer who, under the provisions...

  3. 27 CFR 31.34 - Wholesale dealer in beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Wholesale dealer in beer... Classified § 31.34 Wholesale dealer in beer. (a) General. Except as otherwise provided in paragraph (b) of this section, every person who sells or offers for sale beer, but not distilled spirits or wines, to...

  4. 27 CFR 25.285 - Refund of beer tax excessively paid.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Refund of beer tax... TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Refund or Adjustment of Tax or Relief From Liability § 25.285 Refund of beer tax excessively paid. (a) Eligibility. A brewer who, under the provisions...

  5. 27 CFR 25.262 - Restrictions and conditions on processes of concentration and reconstitution.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Beer... of beer will consist of the addition to the concentrate of carbon dioxide and water only. (2) A brewer may not employ any process of concentration or reconstitution unless the beer upon reconstitution...

  6. Frogs Sell Beer: The Effects of Beer Advertisements on Adolescent Drinking Knowledge, Attitudes, and Behavior.

    ERIC Educational Resources Information Center

    Gentile, Douglas A.; Walsh, David A.; Bloomgren, Barry W., Jr.; Atti, Jule A.; Norman, Jessica A.

    This present research reveals how beer advertising affects adolescents' knowledge of beer brands, drinking attitudes, and drinking behaviors. In addition to traditional psychological approaches for measuring media effects on alcohol-related behaviors and attitudes, market research advertising tracking methods were included to permit a clearer and…

  7. An Analysis of the Thematic Content of Televised Beer Commercials.

    ERIC Educational Resources Information Center

    Funkhouser, Edward

    After summarizing the widespread occurrence and male orientation of television beer advertising, this paper describes a study of the thematic content of beer commercials. Two-hundred and six beer advertisements which appeared on WTBS, the USA Network, and ESPN between September 1983 and September 1985 were studied. Event-specific ads and those in…

  8. 27 CFR 25.165 - Payment of tax by electronic fund transfer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Preparation and Remittance... dollars in beer taxes combining tax liabilities incurred under this part and parts 26 and 27 of this chapter, shall use a commerical bank in making payment by electronic fund transfer (EFT) of beer taxes...

  9. 27 CFR 31.34 - Wholesale dealer in beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Wholesale dealer in beer... Classified § 31.34 Wholesale dealer in beer. (a) General. Except as otherwise provided in paragraph (b) of this section, every person who sells or offers for sale beer, but not distilled spirits or wines, to...

  10. 27 CFR 25.285 - Refund of beer tax excessively paid.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Refund of beer tax... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Refund or Adjustment of Tax or Relief From Liability § 25.285 Refund of beer tax excessively paid. (a) Eligibility. A brewer who, under the provisions...

  11. 27 CFR 25.205 - Production.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... THE TREASURY LIQUORS BEER Removals Without Payment of Tax Beer for Personal Or Family Use § 25.205 Production. (a) Any adult may produce beer, without payment of tax, for personal or family use and not for... household is located requires a greater minimum age for the sale of beer to individuals, the adult shall be...

  12. 27 CFR 25.262 - Restrictions and conditions on processes of concentration and reconstitution.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Beer... of beer will consist of the addition to the concentrate of carbon dioxide and water only. (2) A brewer may not employ any process of concentration or reconstitution unless the beer upon reconstitution...

  13. 27 CFR 28.295 - Exception for export of beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... beer. 28.295 Section 28.295 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Alternate Procedures § 28.295 Exception for export of beer. The provisions of this subpart do not apply in the case of beer when the exporter or claimant obtains proof of exportation other than certification...

  14. Innovations in the brewing industry: light beer.

    PubMed

    Blanco, Carlos A; Caballero, Isabel; Barrios, Rosa; Rojas, Antonio

    2014-09-01

    The demand for light beers has led brewers to innovate by developing light beer. However, these products are not widely accepted in Europe compared to North America and Australasia because of their lack of fullness in the taste and low bitterness compared with conventional beer. The lower levels of some important compounds, present in light beer, can explain these features since they are responsible for the characteristics of the beer. These include alcohol soluble proteins, oligosaccharides, glycerol, polyphenols, iso-α-acids, fusel alcohols and trihydroxy fatty acids. Light beer is produced by several methods, the most commonly used is the addition of glucoamylase to the wort before or during fermentation. This enzyme metabolizes residual carbohydrates (mainly dextrins) transforming them into fermentable sugars and reducing the caloric and alcohol content in this type of beer. Recently pilot studies have been carried out with genetically engineered yeast strains in which amylolytic genes are introduced into the yeast genome in order to metabolize carbohydrate residues. When introducing amylolytic genes, a better fermentability occurs although the fullness of flavor still becomes reduced.

  15. Selenium in commercial beer and losses in the brewing process from wheat to beer.

    PubMed

    Rodrigo, S; Young, S D; Cook, D; Wilkinson, S; Clegg, S; Bailey, E H; Mathers, A W; Broadley, M R

    2015-09-01

    There is increasing interest in enhancing the micronutrient composition of cereals through fertilization. The aims of this study were (1) to determine the Se concentration of commercial beers retailing in the UK, and (2) to test if the transfer of Se, from biofortified grain to final beer product, is <10% under UK cultivation conditions, as seen previously under Mediterranean conditions. The Se concentration of 128 commercial beers was measured, using inductively coupled plasma-mass spectrometry (ICP-MS). The selenium content of commercial beers varied 6.5-fold, with beers originating from America having higher Se concentrations than those from Europe. Laboratory-scale brewing trials with isotopically-enriched (77)Se wheat, sampled from UK field-sites, showed that most (77)Se losses in the brewing process occurred during mashing (54%), with fermented beer containing ∼ 10% of the (77)Se initially present in the wheat grain. Total N values in wort and malt were positively correlated with the (77)Se content of the wheat grain. Copyright © 2015 Elsevier Ltd. All rights reserved.

  16. Beer drinking accounts for most of the hazardous alcohol consumption reported in the United States.

    PubMed

    Rogers, J D; Greenfield, T K

    1999-11-01

    Patterns and correlates of hazardous drinking, defined as occasions in which five or more drinks were consumed in a day, were compared for wine, beer and distilled spirits. From a probability sample of the U.S. adult household population, 2,817 respondents who had consumed at least one drink in the previous year were selected for analysis. The results show that, in the U.S., beer accounts for the bulk of alcohol consumed by the heaviest drinkers. Beer also accounts for a disproportionate share of hazardous drinking. Logistic regression analyses revealed that drinkers who consume beer in a hazardous fashion at least monthly are more likely to be young, male and unmarried, and less likely to be black than are other drinkers. Hazardous beer consumption is more predictive of alcohol-related problems than hazardous consumption of wine or spirits. Three potential explanations for the results are considered: advertising, beer-drinking subcultures and risk compensation. Additional research is urged in order to better specify the causal role of these and other factors in hazardous beer drinking.

  17. Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat.

    PubMed

    Viegas, Olga; Moreira, Patrícia S; Ferreira, Isabel M P L V O

    2015-01-01

    The effect of beer marinades on the formation of heterocyclic aromatic amines (HAs) was examined in charcoal-grilled pork. Pilsner, non-alcoholic pilsner and black beers (coded respectively as PB, P0B and BB) were assayed and unmarinated samples cooked under similar conditions provided reference HAs levels. Two thermic (PhIP and 4,8-DiMeIQx) and three pyrolytic HAs (Trp-P-1, AαC, MeAαC) were quantified in unmarinated meat samples. Marinating meat in beer resulted in a significant decrease of PhIP, Trp-P-1 and AαC (p < 0.05). 4,8-DiMeIQx formation was inhibited only by BB marinade. No significant effect was observed on MeAαC formation. All beers reduced total HA formation in charcoal-grilled pork, black beer being the most efficient with a level of 90% inhibition. A strong positive correlation was observed between the inhibitory effect of beer on total HA formation and their antioxidant activity. Beer marinades mitigate the impact of consumption of well-done grilled pork meat reducing the formation of cooking carcinogens.

  18. Influence of the brewing process on furfuryl ethyl ether formation during beer aging.

    PubMed

    Vanderhaegen, Bart; Neven, Hedwig; Verstrepen, Kevin J; Delvaux, Freddy R; Verachtert, Hubert; Derdelinckx, Guy

    2004-11-03

    In beer, the development of a solvent-like stale flavor is associated with the formation of furfuryl ethyl ether. The synthesis rate of this important flavor compound is proportional to the concentration of furfuryl alcohol in beer. This study shows that furfuryl alcohol in beer is mainly formed by Maillard reactions initiated during wort boiling and malt production. A mechanism for its formation from alpha-(1,4)-oligoglucans and amino acids in wort and beer is proposed. During wort boiling, a quadratic relationship was found between the wort extract concentration, on the one hand, and the increase of furfuryl alcohol and furfural, on the other. The reduction of furfural by yeast during fermentation further increases the furfuryl alcohol content. In pale beers, the furfuryl alcohol concentration is essentially determined by the thermal load on wort during brewing operations. In dark beers, a considerable fraction of furfuryl alcohol may, however, come from the dark malts used. These results lead to important practical conclusions concerning the control over furfuryl ethyl ether in beer.

  19. Instrumental measurement of beer taste attributes using an electronic tongue.

    PubMed

    Rudnitskaya, Alisa; Polshin, Evgeny; Kirsanov, Dmitry; Lammertyn, Jeroen; Nicolai, Bart; Saison, Daan; Delvaux, Freddy R; Delvaux, Filip; Legin, Andrey

    2009-07-30

    The present study deals with the evaluation of the electronic tongue multisensor system as an analytical tool for the rapid assessment of taste and flavour of beer. Fifty samples of Belgian and Dutch beers of different types (lager beers, ales, wheat beers, etc.), which were characterized with respect to the sensory properties, were measured using the electronic tongue (ET) based on potentiometric chemical sensors developed in Laboratory of Chemical Sensors of St. Petersburg University. The analysis of the sensory data and the calculation of the compromise average scores was made using STATIS. The beer samples were discriminated using both sensory panel and ET data based on PCA, and both data sets were compared using Canonical Correlation Analysis. The ET data were related to the sensory beer attributes using Partial Least Square regression for each attribute separately. Validation was done based on a test set comprising one-third of all samples. The ET was capable of predicting with good precision 20 sensory attributes of beer including such as bitter, sweet, sour, fruity, caramel, artificial, burnt, intensity and body.

  20. Quantification of total and hexavalent chromium in lager beers: variability between styles and estimation of daily intake of chromium from beer.

    PubMed

    Vieira, Elsa; Soares, M Elisa; Kozior, Marta; Krejpcio, Zbigniew; Ferreira, Isabel M P L V O; Bastos, M Lourdes

    2014-09-17

    A survey of the presence of total and hexavalent chromium in lager beers was conducted to understand the variability between different styles of lager beer packaged in glass or cans and to estimate daily intake of total Cr and hexavalent chromium from beer. Graphite-furnace atomic absorption spectroscopy using validated methodologies was applied. Selective extraction of hexavalent chromium was performed using a Chromabond NH2/500 mg column and elution with nitric acid. The detection limits were 0.26 and 0.68 μg L(-1) for total Cr and Cr(VI), respectively. The mean content of total Cr ranged between 1.13 μg L(-1) in canned pale lager and 4.32 μg L(-1) in low-alcohol beers, whereas the mean content of Cr(VI) was <2.51 μg L(-1). Considering an intake of 500 mL of beer, beer consumption can contribute approximately 2.28-8.64 and 1.6-6.17% of the recommended daily intake of chromium for women and men, respectively.

  1. Use of chemical indicators of beer aging for ex-post checking of storage conditions and prediction of the sensory stability of beer.

    PubMed

    Cejka, Pavel; Culík, Jiří; Horák, Tomáš; Jurková, Marie; Olšovská, Jana

    2013-12-26

    The rate of beer aging is affected by storage conditions including largely time and temperature. Although bottled beer is commonly stored for up to 1 year, sensorial damage of it is quite frequent. Therefore, a method for retrospective determination of temperature of stored beer was developed. The method is based on the determination of selected carbonyl compounds called as "aging indicators", which are formed during beer aging. The aging indicators were determined using GC-MS after precolumn derivatization with O-(2,3,4,5,6-pentaflourobenzyl)hydroxylamine hydrochloride, and their profile was correlated with the development of old flavor evolving under defined conditions (temperature, time) using both a mathematical and statistical apparatus. Three approaches, including calculation from regression graph, multiple linear regression, and neural networks, were employed. The ultimate uncertainty of the method ranged from 3.0 to 11.0 °C depending on the approach used. Furthermore, the assay was extended to include prediction of beer tendency to sensory aging from freshly bottled beer.

  2. Classification of different types of beer according to their colour characteristics

    NASA Astrophysics Data System (ADS)

    Nikolova, Kr T.; Gabrova, R.; Boyadzhiev, D.; Pisanova, E. S.; Ruseva, J.; Yanakiev, D.

    2017-01-01

    Twenty-two samples from different beers have been investigated in two colour systems - XYZ and SIELab - and have been characterised according to their colour parameters. The goals of the current study were to conduct correlation and discriminant analysis and to find the inner relation between the studied indices. K-means cluster has been used to compare and group the tested types of beer based on their similarity. To apply the K-Cluster analysis it is required that the number of clusters be determined in advance. The variant K = 4 was worked out. The first cluster unified all bright beers, the second one contained samples with fruits, the third one contained samples with addition of lemon, the fourth unified the samples of dark beers. By applying the discriminant analysis it is possible to help selections in the establishment of the type of beer. The proposed model correctly describes the types of beer on the Bulgarian market and it can be used for determining the affiliation of the beer which is not used in obtained model. One sample has been chosen from each cluster and the digital image has been obtained. It confirms the color parameters in the color system XYZ and SIELab. These facts can be used for elaboration for express estimation of beer by color.

  3. Music Influences Hedonic and Taste Ratings in Beer

    PubMed Central

    Reinoso Carvalho, Felipe; Velasco, Carlos; van Ee, Raymond; Leboeuf, Yves; Spence, Charles

    2016-01-01

    The research presented here focuses on the influence of background music on the beer-tasting experience. An experiment is reported in which different groups of customers tasted a beer under three different conditions (N = 231). The control group was presented with an unlabeled beer, the second group with a labeled beer, and the third group with a labeled beer together with a customized sonic cue (a short clip from an existing song). In general, the beer-tasting experience was rated as more enjoyable with music than when the tasting was conducted in silence. In particular, those who were familiar with the band that had composed the song, liked the beer more after having tasted it while listening to the song, than those who knew the band, but only saw the label while tasting. These results support the idea that customized sound-tasting experiences can complement the process of developing novel beverage (and presumably also food) events. We suggest that involving musicians and researchers alongside brewers in the process of beer development, offers an interesting model for future development. Finally, we discuss the role of attention in sound-tasting experiences, and the importance that a positive hedonic reaction toward a song can have for the ensuing tasting experience. PMID:27199862

  4. Identification of ecotype-specific marker genes for categorization of beer-spoiling Lactobacillus brevis.

    PubMed

    Behr, Jürgen; Geissler, Andreas J; Preissler, Patrick; Ehrenreich, Armin; Angelov, Angel; Vogel, Rudi F

    2015-10-01

    The tolerance to hop compounds, which is mainly associated with inhibition of bacterial growth in beer, is a multi-factorial trait. Any approaches to predict the physiological differences between beer-spoiling and non-spoiling strains on the basis of a single marker gene are limited. We identified ecotype-specific genes related to the ability to grow in Pilsner beer via comparative genome sequencing. The genome sequences of four different strains of Lactobacillus brevis were compared, including newly established genomes of two highly hop tolerant beer isolates, one strain isolated from faeces and one published genome of a silage isolate. Gene fragments exclusively occurring in beer-spoiling strains as well as sequences only occurring in non-spoiling strains were identified. Comparative genomic arrays were established and hybridized with a set of L. brevis strains, which are characterized by their ability to spoil beer. As result, a set of 33 and 4 oligonucleotide probes could be established specifically detecting beer-spoilers and non-spoilers, respectively. The detection of more than one of these marker sequences according to a genetic barcode enables scoring of L. brevis for their beer-spoiling potential and can thus assist in risk evaluation in brewing industry. Copyright © 2015 Elsevier Ltd. All rights reserved.

  5. Prediction of the ageing of commercial lager beer during storage based on the degradation of iso-α-acids.

    PubMed

    Blanco, Carlos A; Nimubona, Dieudonné; Caballero, Isabel

    2014-08-01

    Iso-α-acids and their chemically modified variants are responsible for the bitterness of beer and play a disproportionately large role in the final quality of beer. The current study was undertaken to predict the degradation of commercial lager beers related to changes in the concentration of trans-iso-α-acids during storage by using high-pressure liquid chromatography. In the analysed beers the concentration of isohumulone (average concentration 28 mg L(-1)) was greater than that of isocohumulone (20 mg L(-1)) and isoadhumulone (10 mg L(-1)). The kinetic parameters, activation energy and rate constant, of the trans-iso-α-acids were calculated. In the case of dark beers, the activation energy for the degradation of trans-isocohumulones was found to be higher than for trans-isohumulones and trans-isoadhumulones, whereas in pale and alcohol-free beers activation energies for the degradation of the three trans isomers were similar. The loss of iso-α-acids can be calculated using the activation energy of the degradation of trans-iso-α-acids and the temperature profile of the accelerated ageing. The results obtained in the investigation can be used in the beer industry to predict the alteration of the bitterness of beer during storage. © 2013 Society of Chemical Industry.

  6. Hops (Humulus lupulus) Content in Beer Modulates Effects of Beer on the Liver After Acute Ingestion in Female Mice.

    PubMed

    Landmann, Marianne; Sellmann, Cathrin; Engstler, Anna Janina; Ziegenhardt, Doreen; Jung, Finn; Brombach, Christine; Bergheim, Ina

    2017-01-01

    Using a binge-drinking mouse model, we aimed to determine whether hops (Humulus lupulus) in beer is involved in the less damaging effects of acute beer consumption on the liver in comparison with ethanol. Female C57BL/6 J mice were either fed one iso-alcoholic and iso-caloric bolus dose of ethanol, beer, beer without hops (6 g ethanol/kg body weight) or an iso-caloric bolus of maltodextrin control solution. Markers of steatosis, intestinal barrier function, activation of toll-like receptor 4 signaling cascades, lipid peroxidation and lipogenesis were determined in liver, small intestine and plasma 2 h and 12 h after acute alcohol ingestion. Alcohol-induced hepatic fat accumulation was significantly attenuated in mice fed beer whereas in those fed beer without hops, hepatic fat accumulation was similar to that found in ethanol-fed mice. While markers of intestinal barrier function e.g. portal endotoxin levels and lipogenesis only differed slightly between groups, hepatic concentrations of myeloid differentiation primary response gene 88, inducible nitric oxide synthase (iNOS) and plasminogen-activator inhibitor 1 protein as well as of 4-hydroxynonenal and 3-nitrotyrosine protein adducts were similarly elevated in livers of mice fed ethanol or beer without hops when compared with controls. Induction of these markers was markedly attenuated in mice fed hops-containing beer. Taken together, our data suggest that hops in beer markedly attenuated acute alcohol-induced liver steatosis in female mice through mechanisms involving a suppression of iNOS induction in the liver. © The Author 2016. Medical Council on Alcohol and Oxford University Press. All rights reserved.

  7. Acute effects of beer on endothelial function and haemodynamics: a single-blind, cross-over study in healthy volunteers

    PubMed Central

    Karatzi, Kalliopi; Rontoyanni, Victoria G.; Protogerou, Athanase D.; Georgoulia, Aggeliki; Xenos, Konstantinos; Chrysou, John; Sfikakis, Petros P.; Sidossis, Labros S.

    2015-01-01

    Objective Moderate consumption of beer is associated with lower cardiovascular (CV) risk. To explore the underlying mechanisms we studied the acute effects of the constituents of beer (alcohol and antioxidants), on established predictors of CV risk: endothelial function, aortic stiffness, pressure wave reflections and aortic pressure. Research Methods & Proceedures In a randomized, single – blind, cross - over study 17 healthy, non-smoking, volunteers (28.5±5.2 years and 24.4±2.5 BMI) consumed in 3 separate days, at least one week apart: a) 400 ml of beer & 400 ml water, b) 800 ml of dealcoholized beer (same amount of polyphenols), and c) 67 ml of vodka & 733 ml water (same amount of alcohol). Each time aortic stiffness (pulse wave velocity, pressure wave reflections (Aix), aortic and brachial pressure (Sphygmocor device) and endothelial function (brachial flow mediated dilatation) were assessed at fast and 1 and 2 hours postprandial. Results Aortic stiffness was significantly and similarly reduced by all 3 interventions. However, endothelial function was significantly improved only after beer consumption (average of 1.33%, CI 0.15-2.53). Although wave reflections were significantly reduced by all 3 interventions (average of beer: 9.1%, dealcoholized beer: 2.8%, vodka 8.5%, all CI within limits of significance), the reduction was higher after beer consumption compared todealcoholized beer (p=0.018). Pulse pressure amplification (i.e. brachial/aortic) was increased by all 3 test drinks. Conclusions Beer improves acutely parameters of arterial function and structure, in healthy non-smokers. This benefit seems to be mediated by the additive or synergistic effects of alcohol and anti-oxidants and merits further investigation. PMID:23810643

  8. Measuring Hordein (Gluten) in Beer – A Comparison of ELISA and Mass Spectrometry

    PubMed Central

    Blundell, Malcolm J.; Goswami, Hareshwar P.; Howitt, Crispin A.

    2013-01-01

    Background Subjects suffering from coeliac disease, gluten allergy/intolerance must adopt a lifelong avoidance of gluten. Beer contains trace levels of hordeins (gluten) which are too high to be safely consumed by most coeliacs. Accurate measurement of trace hordeins by ELISA is problematic. Methods We have compared hordein levels in sixty beers, by sandwich ELISA, with the level determined using multiple reaction monitoring mass spectrometry (MRM-MS). Results Hordein levels measured by ELISA varied by four orders of magnitude, from zero (for known gluten-free beers) to 47,000 µg/mL (ppm; for a wheat-based beer). Half the commercial gluten-free beers were free of hordein by MS and ELISA. Two gluten-free and two low-gluten beers had zero ELISA readings, but contained significant hordein levels (p<0.05), or near average (60–140%) hordein levels, by MS, respectively. Six beers gave false negatives, with zero ELISA readings but near average hordein content by MS. Approximately 20% of commercial beers had ELISA readings less than 1 ppm, but a near average hordein content by MS. Several barley beers also contained undeclared wheat proteins. Conclusions ELISA results did not correlate with the relative content of hordein peptides determined by MS, with all barley based beers containing hordein. We suggest that mass spectrometry is more reliable than ELISA, as ELISA enumerates only the concentration of particular amino-acid epitopes; this may vary between different hordeins and may not be related to the absolute hordein concentration. MS quantification is undertaken using peptides that are specific and unique, enabling the quantification of individual hordein isoforms. This outlines the problem of relying solely on ELISA determination of gluten in beverages such as beer and highlights the need for the development of new sensitive and selective quantitative assay such as MS. PMID:23509606

  9. Beer elicits vasculoprotective effects through Akt/eNOS activation.

    PubMed

    Vilahur, Gemma; Casani, Laura; Mendieta, Guiomar; Lamuela-Raventos, Rosa M; Estruch, Ramon; Badimon, Lina

    2014-12-01

    There is controversy regarding the effect of alcohol beverage intake in vascular vasodilatory function in peripheral arteries. The effects of beer intake in coronary vasodilation remain unknown. We investigated whether regular beer intake (alcohol and alcohol-free) protects against hypercholesterolaemia-induced coronary endothelial dysfunction and the mechanisms behind this effect. Pigs were fed 10 days: (i) a Western-type hypercholesterolaemic diet (WD); (ii) WD+low-dose beer (12·5 g alcohol/day); (iii) WD+moderate-dose beer (25 g alcohol/day); or (iv) WD+moderate-dose alcohol-free-beer (0·0 g alcohol/day). Coronary responses to endothelium-dependent vasoactive drugs (acetylcholine: receptor mediated; calcium ionophore-A23189: nonreceptor mediated), endothelium-independent vasoactive drug (SNP) and L-NMMA (NOS-antagonist) were evaluated in the LAD coronary artery by flow Doppler. Coronary Akt/eNOS activation, MCP-1 expression, oxidative DNA damage and superoxide production were assessed. Lipid profile, lipoproteins resistance to oxidation and urinary isoxanthohumol concentration were evaluated. Alcoholic and nonalcoholic beer intake prevented WD-induced impairment of receptor- and non-receptor-operated endothelial-dependent coronary vasodilation. All animals displayed a similar vasodilatory response to SNP and L-NMMA blunted all endothelial-dependent vasorelaxation responses. Haemodynamic parameters remained unchanged. Coronary arteries showed lower DNA damage and increased Akt/eNOS axis activation in beer-fed animals. Animals taking beer showed HDL with higher antioxidant capacity, higher LDL resistance to oxidation and increased isoxanthohumol levels. Weight, lipids levels, liver enzymes and MCP-1 expression were not affected by beer intake. Non-alcoholic-related beer components protect against hyperlipemia-induced coronary endothelial dysfunction by counteracting vascular oxidative damage and preserving the Akt/eNOS pathway. Light-to-moderate beer consumption prevents and/or reduces the endothelial dysfunction associated with cardiovascular risk factors. © 2014 Stichting European Society for Clinical Investigation Journal Foundation.

  10. 27 CFR 31.152 - Requirements as to wines and beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Requirements as to wines... Dealers' Records and Reports § 31.152 Requirements as to wines and beer. Every wholesale dealer in liquors who receives wines, or wines and beer, and every wholesale dealer in beer must keep at the dealer's...

  11. 27 CFR 28.226 - Removals of beer by agent on behalf of brewer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Removals of beer by agent... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.226 Removals of beer by agent on behalf of brewer...

  12. 27 CFR 25.175 - Prepayment of tax.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... OF THE TREASURY LIQUORS BEER Tax on Beer Prepayment of Tax § 25.175 Prepayment of tax. (a) General..., is insufficient for deferral of payment of tax on beer to be removed for consumption or sale, or if a... tax before any beer is removed for consumption or sale, or taken out of the brewery for removal for...

  13. 27 CFR 25.225 - Destruction of taxpaid beer which was never removed from brewery premises.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... beer which was never removed from brewery premises. 25.225 Section 25.225 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Voluntary Destruction § 25.225 Destruction of taxpaid beer which was never removed from brewery premises. (a) General. A...

  14. 27 CFR 31.33 - Retail dealer in beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Retail dealer in beer. 31... Classified § 31.33 Retail dealer in beer. (a) General. Except as otherwise provided in paragraph (b) of this section, every person who sells or offers for sale beer, but not distilled spirits or wines, to any person...

  15. 27 CFR 25.159 - Time of tax determination and payment; offsets.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.159 Time of tax determination and payment; offsets. (a) Time and payment. The tax on beer will be... part. (b) Offsets. During any business day, the quantity of beer returned to the same brewery from...

  16. 27 CFR 25.173 - Brewer in default.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... OF THE TREASURY LIQUORS BEER Tax on Beer Prepayment of Tax § 25.173 Brewer in default. (a) When a remittance in payment of taxes on beer is not paid upon presentment of check or money order tendered, or when the brewer is otherwise in default in payment of tax under § 25.164, beer may not be removed for...

  17. 27 CFR 25.164 - Quarterly and semimonthly returns.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Preparation and Remittance of Tax Returns... on beer (unless prepaid) by return on Form 5000.24. The brewer shall file Form 5000.24 as a return... file a return on Form 5000.24 for each return period even though no beer was removed for consumption or...

  18. 27 CFR 26.68 - Bond, Form 2898-Beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Bond, Form 2898-Beer. 26... Liquors and Articles in Puerto Rico Bonds § 26.68 Bond, Form 2898—Beer. Where a brewer intends to withdraw, for purpose of shipment to the United States, beer of Puerto Rican manufacture from bonded storage in...

  19. 27 CFR 31.53 - Wholesale dealers in beer consummating sales at premises of other dealers.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Wholesale dealers in beer... beer consummating sales at premises of other dealers. Any dealer who has registered as a wholesale dealer in beer for the place from which that dealer conducts selling operations may consummate sales of...

  20. 27 CFR 31.53 - Wholesale dealers in beer consummating sales at premises of other dealers.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Wholesale dealers in beer... beer consummating sales at premises of other dealers. Any dealer who has registered as a wholesale dealer in beer for the place from which that dealer conducts selling operations may consummate sales of...

  1. 27 CFR 25.173 - Brewer in default.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... OF THE TREASURY ALCOHOL BEER Tax on Beer Prepayment of Tax § 25.173 Brewer in default. (a) When a remittance in payment of taxes on beer is not paid upon presentment of check or money order tendered, or when the brewer is otherwise in default in payment of tax under § 25.164, beer may not be removed for...

  2. 27 CFR 25.175 - Prepayment of tax.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... OF THE TREASURY ALCOHOL BEER Tax on Beer Prepayment of Tax § 25.175 Prepayment of tax. (a) General..., is insufficient for deferral of payment of tax on beer to be removed for consumption or sale, or if a... tax before any beer is removed for consumption or sale, or taken out of the brewery for removal for...

  3. 27 CFR 31.53 - Wholesale dealers in beer consummating sales at premises of other dealers.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Wholesale dealers in beer... beer consummating sales at premises of other dealers. Any dealer who has registered as a wholesale dealer in beer for the place from which that dealer conducts selling operations may consummate sales of...

  4. 27 CFR 25.159 - Time of tax determination and payment; offsets.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Determination of Tax § 25.159 Time of tax determination and payment; offsets. (a) Time and payment. The tax on beer will be... part. (b) Offsets. During any business day, the quantity of beer returned to the same brewery from...

  5. 27 CFR 25.175 - Prepayment of tax.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... OF THE TREASURY ALCOHOL BEER Tax on Beer Prepayment of Tax § 25.175 Prepayment of tax. (a) General..., is insufficient for deferral of payment of tax on beer to be removed for consumption or sale, or if a... tax before any beer is removed for consumption or sale, or taken out of the brewery for removal for...

  6. 27 CFR 25.164 - Quarterly and semimonthly returns.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Preparation and Remittance of Tax Returns... on beer (unless prepaid) by return on Form 5000.24. The brewer shall file Form 5000.24 as a return... file a return on Form 5000.24 for each return period even though no beer was removed for consumption or...

  7. 27 CFR 25.225 - Destruction of taxpaid beer which was never removed from brewery premises.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... beer which was never removed from brewery premises. 25.225 Section 25.225 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Voluntary Destruction § 25.225 Destruction of taxpaid beer which was never removed from brewery premises. (a) General. A...

  8. 27 CFR 25.225 - Destruction of taxpaid beer which was never removed from brewery premises.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... beer which was never removed from brewery premises. 25.225 Section 25.225 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Voluntary Destruction § 25.225 Destruction of taxpaid beer which was never removed from brewery premises. (a) General. A...

  9. 27 CFR 25.173 - Brewer in default.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... OF THE TREASURY LIQUORS BEER Tax on Beer Prepayment of Tax § 25.173 Brewer in default. (a) When a remittance in payment of taxes on beer is not paid upon presentment of check or money order tendered, or when the brewer is otherwise in default in payment of tax under § 25.164, beer may not be removed for...

  10. 27 CFR 25.225 - Destruction of taxpaid beer which was never removed from brewery premises.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... beer which was never removed from brewery premises. 25.225 Section 25.225 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Voluntary Destruction § 25.225 Destruction of taxpaid beer which was never removed from brewery premises. (a) General. A...

  11. 27 CFR 25.175 - Prepayment of tax.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... OF THE TREASURY LIQUORS BEER Tax on Beer Prepayment of Tax § 25.175 Prepayment of tax. (a) General..., is insufficient for deferral of payment of tax on beer to be removed for consumption or sale, or if a... tax before any beer is removed for consumption or sale, or taken out of the brewery for removal for...

  12. 27 CFR 31.53 - Wholesale dealers in beer consummating sales at premises of other dealers.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Wholesale dealers in beer... beer consummating sales at premises of other dealers. Any dealer who has registered as a wholesale dealer in beer for the place from which that dealer conducts selling operations may consummate sales of...

  13. 27 CFR 28.226 - Removals of beer by agent on behalf of brewer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2012-04-01 2012-04-01 false Removals of beer by agent... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.226 Removals of beer by agent on behalf of brewer...

  14. 27 CFR 28.226 - Removals of beer by agent on behalf of brewer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Removals of beer by agent... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL EXPORTATION OF ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.226 Removals of beer by agent on behalf of brewer...

  15. 27 CFR 26.68 - Bond, Form 2898-Beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Bond, Form 2898-Beer. 26... Liquors and Articles in Puerto Rico Bonds § 26.68 Bond, Form 2898—Beer. Where a brewer intends to withdraw, for purpose of shipment to the United States, beer of Puerto Rican manufacture from bonded storage in...

  16. 27 CFR 26.68 - Bond, Form 2898-Beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2014-04-01 2014-04-01 false Bond, Form 2898-Beer. 26... Liquors and Articles in Puerto Rico Bonds § 26.68 Bond, Form 2898—Beer. Where a brewer intends to withdraw, for purpose of shipment to the United States, beer of Puerto Rican manufacture from bonded storage in...

  17. 27 CFR 25.159 - Time of tax determination and payment; offsets.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.159 Time of tax determination and payment; offsets. (a) Time and payment. The tax on beer will be... part. (b) Offsets. During any business day, the quantity of beer returned to the same brewery from...

  18. 27 CFR 25.173 - Brewer in default.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... OF THE TREASURY ALCOHOL BEER Tax on Beer Prepayment of Tax § 25.173 Brewer in default. (a) When a remittance in payment of taxes on beer is not paid upon presentment of check or money order tendered, or when the brewer is otherwise in default in payment of tax under § 25.164, beer may not be removed for...

  19. 27 CFR 25.159 - Time of tax determination and payment; offsets.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Determination of Tax § 25.159 Time of tax determination and payment; offsets. (a) Time and payment. The tax on beer will be... part. (b) Offsets. During any business day, the quantity of beer returned to the same brewery from...

  20. 27 CFR 25.164 - Quarterly and semimonthly returns.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Preparation and Remittance of Tax Returns... on beer (unless prepaid) by return on Form 5000.24. The brewer shall file Form 5000.24 as a return... file a return on Form 5000.24 for each return period even though no beer was removed for consumption or...

  1. 27 CFR 28.226 - Removals of beer by agent on behalf of brewer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2013-04-01 2013-04-01 false Removals of beer by agent... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL EXPORTATION OF ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.226 Removals of beer by agent on behalf of brewer...

  2. 27 CFR 25.164 - Quarterly and semimonthly returns.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Preparation and Remittance of Tax Returns... on beer (unless prepaid) by return on Form 5000.24. The brewer shall file Form 5000.24 as a return... file a return on Form 5000.24 for each return period even though no beer was removed for consumption or...

  3. 27 CFR 26.68 - Bond, Form 2898-Beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Bond, Form 2898-Beer. 26... Liquors and Articles in Puerto Rico Bonds § 26.68 Bond, Form 2898—Beer. Where a brewer intends to withdraw, for purpose of shipment to the United States, beer of Puerto Rican manufacture from bonded storage in...

  4. 27 CFR 25.159 - Time of tax determination and payment; offsets.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Determination of Tax § 25.159 Time of tax determination and payment; offsets. (a) Time and payment. The tax on beer will be... part. (b) Offsets. During any business day, the quantity of beer returned to the same brewery from...

  5. 27 CFR 25.225 - Destruction of taxpaid beer which was never removed from brewery premises.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... beer which was never removed from brewery premises. 25.225 Section 25.225 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Voluntary Destruction § 25.225 Destruction of taxpaid beer which was never removed from brewery premises. (a) General. A...

  6. 27 CFR 28.226 - Removals of beer by agent on behalf of brewer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Removals of beer by agent... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS EXPORTATION OF ALCOHOL Exportation of Beer With Benefit of Drawback Execution of Claims § 28.226 Removals of beer by agent on behalf of brewer...

  7. 27 CFR 25.164 - Quarterly and semimonthly returns.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Preparation and Remittance of Tax Returns... on beer (unless prepaid) by return on Form 5000.24. The brewer shall file Form 5000.24 as a return... file a return on Form 5000.24 for each return period even though no beer was removed for consumption or...

  8. 27 CFR 31.53 - Wholesale dealers in beer consummating sales at premises of other dealers.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Wholesale dealers in beer... beer consummating sales at premises of other dealers. Any dealer who has registered as a wholesale dealer in beer for the place from which that dealer conducts selling operations may consummate sales of...

  9. 27 CFR 25.175 - Prepayment of tax.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... OF THE TREASURY LIQUORS BEER Tax on Beer Prepayment of Tax § 25.175 Prepayment of tax. (a) General..., is insufficient for deferral of payment of tax on beer to be removed for consumption or sale, or if a... tax before any beer is removed for consumption or sale, or taken out of the brewery for removal for...

  10. 27 CFR 31.33 - Retail dealer in beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Retail dealer in beer. 31... Classified § 31.33 Retail dealer in beer. (a) General. Except as otherwise provided in paragraph (b) of this section, every person who sells or offers for sale beer, but not distilled spirits or wines, to any person...

  11. 27 CFR 25.173 - Brewer in default.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... OF THE TREASURY LIQUORS BEER Tax on Beer Prepayment of Tax § 25.173 Brewer in default. (a) When a remittance in payment of taxes on beer is not paid upon presentment of check or money order tendered, or when the brewer is otherwise in default in payment of tax under § 25.164, beer may not be removed for...

  12. 27 CFR 25.192 - Removal of sour or damaged beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... Beverage Use § 25.192 Removal of sour or damaged beer. (a) Containers. The brewer shall remove sour or.... The brewer shall remove sour or damaged beer without passing it through the meter (if any) or racking machine. (c) Records and reports. The brewer shall record the removal of sour or damaged beer in daily...

  13. Aflatoxin B1 and sterigmatocystin survey in beer sold in China.

    PubMed

    Zhao, Yarong; Huang, Jianxiang; Ma, Liyan; Liu, Shuai; Wang, Fuhua

    2017-03-01

    A total of 101 samples of beer from the Chinese market were analysed for the presence of aflatoxin B 1 (AFB 1 ) and sterigmatocystin (STC), using methods based on liquid chromatography-tandem mass spectrometry. The limit of quantification and the limit of detection in beer were 0.1 and 0.03 µg/kg, respectively. Recoveries of AFB 1 and STC from spiked beer samples were 97.8-103.6% and 92.7-102.1%, respectively. None of the beer purchased samples were contaminated with AFB 1 or STC.

  14. New trends in beer flavour compound analysis.

    PubMed

    Andrés-Iglesias, Cristina; Montero, Olimpio; Sancho, Daniel; Blanco, Carlos A

    2015-06-01

    As the beer market is steadily expanding, it is important for the brewing industry to offer consumers a product with the best organoleptic characteristics, flavour being one of the key characteristics of beer. New trends in instrumental methods of beer flavour analysis are described. In addition to successfully applied methods in beer analysis such as chromatography, spectroscopy, nuclear magnetic resonance, mass spectrometry or electronic nose and tongue techniques, among others, sample extraction and preparation such as derivatization or microextraction methods are also reviewed. © 2014 Society of Chemical Industry.

  15. The Bacteriostasis Study of Nisin for the Raspberry Health Draft Beer

    NASA Astrophysics Data System (ADS)

    Sun, Jinxu; Zhu, Hui xia; Guo, Jiping; Xiao, Dong Guang

    The raspberry healthy draft beer was obtained by adding the extracting of raspberry into the raw fermentation materials of beer, in order to prolong the shelf life, the different concentrations nisin were added to the the raspberry healthy draft beer, the result shown that nisin could have obvious influence on the shelf life, the shelf life prolonged with nisin concentrations adding, the shelf life raspberry healthy draft beer was 44d after adding 0.02 nisin mg/mL, the shelf life prolonged 36d than blank.

  16. Draft genome sequence and annotation of Lactobacillus acetotolerans BM-LA14527, a beer-spoilage bacteria.

    PubMed

    Liu, Junyan; Li, Lin; Peters, Brian M; Li, Bing; Deng, Yang; Xu, Zhenbo; Shirtliff, Mark E

    2016-09-01

    Lactobacillus acetotolerans is a hard-to-culture beer-spoilage bacterium capable of entering into the viable putative nonculturable (VPNC) state. As part of an initial strategy to investigate the phenotypic behavior of L. acetotolerans, draft genome sequencing was performed. Results demonstrated a total of 1824 predicted annotated genes, with several potential VPNC- and beer-spoilage-associated genes identified. Importantly, this is the first genome sequence of L. acetotolerans as beer-spoilage bacteria and it may aid in further analysis of L. acetotolerans and other beer-spoilage bacteria, with direct implications for food safety control in the beer brewing industry. © FEMS 2016. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  17. Identification of two key genes controlling chill haze stability of beer in barley (Hordeum vulgare L).

    PubMed

    Ye, Lingzhen; Huang, Yuqing; Dai, Fei; Ning, Huajiang; Li, Chengdao; Zhou, Meixue; Zhang, Guoping

    2015-06-11

    In bright beer, haze formation is a serious quality problem, degrading beer quality and reducing its shelf life. The quality of barley (Hordeum vulgare L) malt, as the main raw material for beer brewing, largely affects the colloidal stability of beer. In this study, the genetic mechanism of the factors affecting beer haze stability in barley was studied. Quantitative trait loci (QTL) analysis of alcohol chill haze (ACH) in beer was carried out using a Franklin/Yerong double haploid (DH) population. One QTL, named as qACH, was detected for ACH, and it was located on the position of about 108 cM in chromosome 4H and can explain about 20 % of the phenotypic variation. Two key haze active proteins, BATI-CMb and BATI-CMd were identified by proteomics analysis. Bioinformatics analysis showed that BATI-CMb and BATI-CMd had the same position as qACH in the chromosome. It may be deduced that BATI-CMb and BATI-CMd are candidate genes for qACH, controlling colloidal stability of beer. Polymorphism comparison between Yerong and Franklin in the nucleotide and amino acid sequence of BATI-CMb and BATI-CMd detected the corresponding gene specific markers, which could be used in marker-assisted selection for malt barley breeding. We identified a novel QTL, qACH controlling chill haze of beer, and two key haze active proteins, BATI-CMb and BATI-CMd. And further analysis showed that BATI-CMb and BATI-CMd might be the candidate genes associated with beer chill haze.

  18. Consumption of beer and colorectal cancer incidence: a meta-analysis of observational studies.

    PubMed

    Zhang, Cheng; Zhong, Min

    2015-04-01

    Several meta-analyses and reports from the World Cancer Research Fund supported a risk association between alcohol consumption and colorectal cancer (CRC). However, the association for beer consumption, the common type of alcoholic beverage, remains unclear. We identified studies by a literature search of PUBMED and EMBASE through 30 June 2014. Summary relative risks (SRRs) with their 95% CIs were calculated with a fixed or random effects model. Twelve case-control and nine cohort studies were included. Compared with non-alcohol drinkers or non-beer drinkers, any beer drinkers were associated with an increased risk of CRC (SRR = 1.20, 95% CI, 1.06-1.37; p(heterogeneity) <0.001, I(2) = 73.3%), which was stronger in the rectum than in the colon. The categorical meta-analysis indicated that heavy (≥ 2 drinks/day) beer drinking was related to increased risk of CRC (SRR = 1.37, 95% CI 1.26-1.49), while light or moderate beer drinking was not. The dose-response analysis demonstrated that an increase of one drink per day in beer consumption was related to an increased risk of CRC (SRR = 1.13, 95% CI, 1.06-1.21). There was evidence of a potential nonlinear association between beer intake and CRC incidence (p = 0.002 for nonlinearity). The results from this meta-analysis suggest that heavy (≥ 2 drinks/day) beer drinking may be associated with increased CRC risk. More researches with improved control of confounding and actual measurement of beer consumption are needed to confirm these findings.

  19. [Analytic study of foaming agents in imported beers].

    PubMed

    Scriban, R; Hebert, J P; Benard, M

    1978-01-01

    The French consumer expects a natural high-quality drink. It was therefore of interest to ascertain the quality of imported beers (they reached 2,440,000 hl in 1976, or 9.8 f. 100 of total sales) as well as how far their composition complies with present French legislation. Fifteen imported bottled beers were analyzed, from the following countries: West Germany, England, Belgium, Denmark, Luxemburg and the Netherlands. Attempts were first of all made to detect the presence in these beers of iron and cobalt, since both metals are recognized froth-improving agents. The search for cobalt produced negative results for all the beers. On the other hand we found that five of the 15 samples examined were questionable for their iron content (0.56--1.52 mg/l). We than looked for alginates in these imported beers, using a method comprising the following sequence of operations: concentration of the beer, dextrine hydrolysis, alginate precipitation at pH 5 by calcium chloride, treatment of the heated preparation with sodium hexametaphosphate, and colorimetric measurement at 670 nm with a reagent comprising orcinol, ferric sulfate and hydrochloric acid. In most of the 15 imported beers studied, the presence of alginates (up to 16.5 mg/l) was indisputable. The French consumer therefore has a right to expect the composition of foreign beers to comply with the French food laws, especially as regards the absence of frothing agents.

  20. Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material.

    PubMed

    Steiner, Elisabeth; Auer, Andrea; Becker, Thomas; Gastl, Martina

    2012-03-15

    Brewing with 100% barley using the Ondea® Pro exogenous brewing enzyme product was compared to brewing with 100% barley. The use of barley, rather than malt, in the brewing process and the consequences for selected beer quality attributes (foam formation, colloidal stability and filterability, sensory differences, protein content and composition) was considered. The quality attributes of barley, malt, kettle-full-wort, cold wort, unfiltered beer and filtered beer were assessed. A particular focus was given to monitoring changes in the barley protein composition during the brewing process and how the exogenous OndeaPro® enzymes influenced wort protein composition. All analyses were based on standard brewing methods described in ASBC, EBC or MEBAK. To monitor the protein changes two-dimensional polyacrylamide gel electrophoresis was used. It was shown that by brewing beer with 100% barley and an appropriate addition of exogenous Ondea® Pro enzymes it was possible to efficiently brew beer of a satisfactory quality. The production of beers brewed with 100% barley resulted in good process efficiency (lautering and filtration) and to a final product whose sensory quality was described as light, with little body and mouthfeel, very good foam stability and similar organoleptic qualities compared to conventional malt beer. In spite of the sensory evaluation differences could still be seen in protein content and composition. Copyright © 2011 Society of Chemical Industry.

  1. In situ production of human β defensin-3 in lager yeasts provides bactericidal activity against beer-spoiling bacteria under fermentation conditions.

    PubMed

    James, T C; Gallagher, L; Titze, J; Bourke, P; Kavanagh, J; Arendt, E; Bond, U

    2014-02-01

    To examine the use of a natural antimicrobial peptide, human β-defensin-3 (HBD3), as a means of preventing spoilage from bacterial contamination in brewery fermentations and in bottled beer. A chemically synthesised HBD3 peptide was tested for bactericidal activity against common Gram-positive and Gram-negative beer-spoiling bacteria, including species of Lactobacillus, Pediococcus and Pectinatus. The peptide was effective at the μmol l(-1) range in vitro, reducing bacterial counts by 95%. A gene construct encoding a secretable form of HBD3 was integrated into the genome of the lager yeast Saccharomyces pastorianus strain CMBS-33. The integrated gene was expressed under fermentation conditions and was secreted from the cell into the medium, but a significant amount remains associated with yeast cell surface. We demonstrate that under pilot-scale fermentation conditions, secreted HBD3 possesses bactericidal activity against beer-spoiling bacteria. Furthermore, when added to bottled beer, a synthetic form of HBD3 reduces the growth of beer-spoiling bacteria. Defensins provide prophylactic protection against beer-spoiling bacteria under brewing conditions and also in bottled beer. The results have direct application to the brewing industry where beer spoilage due to bacterial contamination continues to be a major problem in breweries around the world. © 2013 The Society for Applied Microbiology.

  2. 27 CFR 25.167 - Notice of brewer to pay reduced rate of tax.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Preparation and Remittance of.... Every brewer who desires to pay the reduced rate of tax on beer authorized by 26 U.S.C. 5051(a)(2) by... return period (or prepayment return) during which the brewer pays tax on beer at the reduced rate. The...

  3. 27 CFR 25.166 - Payment of reduced rate of tax.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Preparation and Remittance of Tax Returns... the reduced rate of tax on beer may, upon filing the notice required by § 25.167, pay the reduced rate of tax on beer by return for deferred payment of tax as provided in § 25.164 or by prepayment return...

  4. 27 CFR 25.286 - Claims for remission of tax on beer lost in transit between breweries.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... tax on beer lost in transit between breweries. 25.286 Section 25.286 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Refund or Adjustment of Tax or Relief From Liability § 25.286 Claims for remission of tax on beer lost in transit...

  5. 27 CFR 25.282 - Beer lost by fire, theft, casualty, or act of God.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Beer lost by fire, theft... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Refund or Adjustment of Tax or Relief From Liability § 25.282 Beer lost by fire, theft, casualty, or act of God. (a) General. The tax paid by...

  6. 27 CFR 26.104 - Deferred payment of tax-release of beer.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ...-release of beer. 26.104 Section 26.104 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Taxpayment of Liquors and Articles in Puerto Rico Beer § 26.104 Deferred payment of tax—release of beer. (a) Action by brewer. Where the brewer has furnished bond on Form 2898, and payment of the tax is...

  7. 27 CFR 25.152 - Reduced rate of tax for certain brewers.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Liability for Tax § 25.152 Reduced... reduced rate of tax on the first 60,000 barrels of beer removed for consumption or sale by a brewer during... the beer at a qualified brewery in the United States; (2) May not produce more than 2,000,000 barrels...

  8. 27 CFR 25.166 - Payment of reduced rate of tax.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Preparation and Remittance of Tax Returns... the reduced rate of tax on beer may, upon filing the notice required by § 25.167, pay the reduced rate of tax on beer by return for deferred payment of tax as provided in § 25.164 or by prepayment return...

  9. 27 CFR 25.167 - Notice of brewer to pay reduced rate of tax.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Preparation and Remittance of.... Every brewer who desires to pay the reduced rate of tax on beer authorized by 26 U.S.C. 5051(a)(2) by... return period (or prepayment return) during which the brewer pays tax on beer at the reduced rate. The...

  10. 27 CFR 25.152 - Reduced rate of tax for certain brewers.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Liability for Tax § 25.152 Reduced... reduced rate of tax on the first 60,000 barrels of beer removed for consumption or sale by a brewer during... the beer at a qualified brewery in the United States; (2) May not produce more than 2,000,000 barrels...

  11. 27 CFR 25.166 - Payment of reduced rate of tax.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Preparation and Remittance of Tax Returns... the reduced rate of tax on beer may, upon filing the notice required by § 25.167, pay the reduced rate of tax on beer by return for deferred payment of tax as provided in § 25.164 or by prepayment return...

  12. 27 CFR 25.152 - Reduced rate of tax for certain brewers.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Liability for Tax § 25.152 Reduced... reduced rate of tax on the first 60,000 barrels of beer removed for consumption or sale by a brewer during... the beer at a qualified brewery in the United States; (2) May not produce more than 2,000,000 barrels...

  13. 27 CFR 25.286 - Claims for remission of tax on beer lost in transit between breweries.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... tax on beer lost in transit between breweries. 25.286 Section 25.286 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Refund or Adjustment of Tax or Relief From Liability § 25.286 Claims for remission of tax on beer lost in transit...

  14. 27 CFR 25.152 - Reduced rate of tax for certain brewers.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Liability for Tax § 25.152 Reduced... reduced rate of tax on the first 60,000 barrels of beer removed for consumption or sale by a brewer during... the beer at a qualified brewery in the United States; (2) May not produce more than 2,000,000 barrels...

  15. 27 CFR 26.104 - Deferred payment of tax-release of beer.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ...-release of beer. 26.104 Section 26.104 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Taxpayment of Liquors and Articles in Puerto Rico Beer § 26.104 Deferred payment of tax—release of beer. (a) Action by brewer. Where the brewer has furnished bond on Form 2898, and payment of the tax is...

  16. 27 CFR 25.286 - Claims for remission of tax on beer lost in transit between breweries.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... tax on beer lost in transit between breweries. 25.286 Section 25.286 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Refund or Adjustment of Tax or Relief From Liability § 25.286 Claims for remission of tax on beer lost in transit...

  17. 27 CFR 26.104 - Deferred payment of tax-release of beer.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ...-release of beer. 26.104 Section 26.104 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Taxpayment of Liquors and Articles in Puerto Rico Beer § 26.104 Deferred payment of tax—release of beer. (a) Action by brewer. Where the brewer has furnished bond on Form 2898, and payment of the tax is...

  18. 27 CFR 25.167 - Notice of brewer to pay reduced rate of tax.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Preparation and Remittance of.... Every brewer who desires to pay the reduced rate of tax on beer authorized by 26 U.S.C. 5051(a)(2) by... return period (or prepayment return) during which the brewer pays tax on beer at the reduced rate. The...

  19. 27 CFR 25.166 - Payment of reduced rate of tax.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Preparation and Remittance of Tax Returns... the reduced rate of tax on beer may, upon filing the notice required by § 25.167, pay the reduced rate of tax on beer by return for deferred payment of tax as provided in § 25.164 or by prepayment return...

  20. 27 CFR 26.104 - Deferred payment of tax-release of beer.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ...-release of beer. 26.104 Section 26.104 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Taxpayment of Liquors and Articles in Puerto Rico Beer § 26.104 Deferred payment of tax—release of beer. (a) Action by brewer. Where the brewer has furnished bond on Form 2898, and payment of the tax is...

  1. 27 CFR 25.167 - Notice of brewer to pay reduced rate of tax.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Preparation and Remittance of.... Every brewer who desires to pay the reduced rate of tax on beer authorized by 26 U.S.C. 5051(a)(2) by... return period (or prepayment return) during which the brewer pays tax on beer at the reduced rate. The...

  2. 27 CFR 25.286 - Claims for remission of tax on beer lost in transit between breweries.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... tax on beer lost in transit between breweries. 25.286 Section 25.286 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Refund or Adjustment of Tax or Relief From Liability § 25.286 Claims for remission of tax on beer lost in transit...

  3. 27 CFR 25.55 - Formulas for fermented products.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Miscellaneous Provisions Formulas § 25.55 Formulas for... production of a fermented beverage designated as “beer,” “ale,” “porter,” “stout,” “lager,” or “malt liquor.” For purposes of this paragraph: (i) Removal of any volume of water from beer, filtration of beer to...

  4. 27 CFR 25.55 - Formulas for fermented products.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Miscellaneous Provisions Formulas § 25.55 Formulas for... production of a fermented beverage designated as “beer,” “ale,” “porter,” “stout,” “lager,” or “malt liquor.” For purposes of this paragraph: (i) Removal of any volume of water from beer, filtration of beer to...

  5. 27 CFR 25.55 - Formulas for fermented products.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Miscellaneous Provisions Formulas § 25.55 Formulas for... production of a fermented beverage designated as “beer,” “ale,” “porter,” “stout,” “lager,” or “malt liquor.” For purposes of this paragraph: (i) Removal of any volume of water from beer, filtration of beer to...

  6. 27 CFR 25.55 - Formulas for fermented products.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Miscellaneous Provisions Formulas § 25.55 Formulas for... production of a fermented beverage designated as “beer,” “ale,” “porter,” “stout,” “lager,” or “malt liquor.” For purposes of this paragraph: (i) Removal of any volume of water from beer, filtration of beer to...

  7. 27 CFR 25.55 - Formulas for fermented products.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Miscellaneous Provisions Formulas § 25.55 Formulas for... production of a fermented beverage designated as “beer,” “ale,” “porter,” “stout,” “lager,” or “malt liquor.” For purposes of this paragraph: (i) Removal of any volume of water from beer, filtration of beer to...

  8. 27 CFR 25.152 - Reduced rate of tax for certain brewers.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Liability for Tax § 25.152 Reduced... reduced rate of tax on the first 60,000 barrels of beer removed for consumption or sale by a brewer during... the beer at a qualified brewery in the United States; (2) May not produce more than 2,000,000 barrels...

  9. 27 CFR 25.286 - Claims for remission of tax on beer lost in transit between breweries.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... tax on beer lost in transit between breweries. 25.286 Section 25.286 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Refund or Adjustment of Tax or Relief From Liability § 25.286 Claims for remission of tax on beer lost in transit...

  10. 27 CFR 26.104 - Deferred payment of tax-release of beer.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ...-release of beer. 26.104 Section 26.104 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... ISLANDS Taxpayment of Liquors and Articles in Puerto Rico Beer § 26.104 Deferred payment of tax—release of beer. (a) Action by brewer. Where the brewer has furnished bond on Form 2898, and payment of the tax is...

  11. 27 CFR 25.167 - Notice of brewer to pay reduced rate of tax.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Preparation and Remittance of.... Every brewer who desires to pay the reduced rate of tax on beer authorized by 26 U.S.C. 5051(a)(2) by... return period (or prepayment return) during which the brewer pays tax on beer at the reduced rate. The...

  12. 27 CFR 25.282 - Beer lost by fire, theft, casualty, or act of God.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2011-04-01 2011-04-01 false Beer lost by fire, theft... TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Refund or Adjustment of Tax or Relief From Liability § 25.282 Beer lost by fire, theft, casualty, or act of God. (a) General. The tax paid by...

  13. 27 CFR 25.166 - Payment of reduced rate of tax.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Preparation and Remittance of Tax Returns... the reduced rate of tax on beer may, upon filing the notice required by § 25.167, pay the reduced rate of tax on beer by return for deferred payment of tax as provided in § 25.164 or by prepayment return...

  14. Beer as a Rich Source of Fluoride Delivered into the Body.

    PubMed

    Styburski, D; Baranowska-Bosiacka, I; Goschorska, M; Chlubek, D; Gutowska, I

    2017-06-01

    Fluoride is an element which in the minimum amount is necessary for the proper construction of the teeth and bones. But on the other hand, it increases the synthesis of reactive oxygen species, inflammatory mediators, and impairs the action of enzymes. Beer is the most popular alcoholic beverage in the world. Due to its prevalence and volume of consumption, it should be considered as a potential source of F- and taken into account in designing a balanced diet. Therefore, the aim of this study was to analyze beer samples in terms of F- levels. The concentrations of fluoride were examined using ion-selective electrode Thermo Scientific Orion and statistical analysis was based on two-way ANOVA and t test. When compared to imported beers, Polish beers were characterized by the lowest mean F- concentration (0.089 ppm). The highest mean F- concentrations were recorded in beers from Thailand (0.260 ppm), Italy (0.238 ppm), Mexico (0.210 ppm), and China (0.203 ppm). Our study shows that beer is a significant source of fluoride for humans, which is mainly associated with the quality of the water used in beer production.

  15. Identification of a protein with antioxidant activity that is important for the protection against beer ageing.

    PubMed

    Wu, Ming J; Clarke, Frank M; Rogers, Peter J; Young, Paul; Sales, Narelle; O'Doherty, Patrick J; Higgins, Vincent J

    2011-01-01

    This study was carried out with fresh Australian lager beer which was sampled directly off the production line, the same samples aged for 12 weeks at 30 °C, and the vintage beer which was kept at 20 °C for 5 years. Characteristic Australian lager flavour was maintained in the fresh and vintage beers but was lost in the aged beer. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and free thiol group labelling analyses of beer proteins found that this flavour stability correlated with the presence of an unknown 10 kilodaltons (kDa) protein with a higher level of free thiols. The protein was purified by size-exclusion chromatography, then peptide sequencing and database matching identified it as the barley lipid transfer protein (LTP1). Further characterisation using diphenylpicrylhydrazyl (DPPH) free radical scavenging and a Saccharomyces cerevisiae-based antioxidant screening assay demonstrated that the LTP1 protein was active in DPPH reduction and antioxidant activity. The absence of free thiol in the aged beer indicates that the thiol functional groups within the LTP1 protein were saturated and suggests that it is important in the flavour stability of beer by maintaining reduction capacity during the ageing process.

  16. Liquid Chromatography-Mass Spectrometry Analysis Reveals Hydrolyzed Gluten in Beers Crafted To Remove Gluten.

    PubMed

    Colgrave, Michelle L; Byrne, Keren; Howitt, Crispin A

    2017-11-08

    During brewing, gluten proteins may be solubilized, modified, complexed, hydrolyzed, and/or precipitate. Gluten fragments that persist in conventional beers render them unsuitable for people with celiac disease (CD) or gluten intolerance. Barley-based beers crafted to remove gluten using proprietary precipitation and/or application of enzymes, e.g. prolyl endopeptidases (PEP) that degrade the proline-rich gluten molecules, are available commercially. Gluten measurement in fermented products remains controversial. The industry standard, a competitive ELISA, may indicate gluten values <20 mg/kg, which is deemed safe for people with CD. However, in this study, liquid chromatography-mass spectrometry analyses revealed gluten peptides derived from hydrolyzed fragments, many >30 kDa in size. Barley gluten (hordeins) were detected in all beers analyzed with peptides representing all hordein classes detected in conventional beers but also, alarmingly, in many gluten-reduced beers. It is evident that PEP digestion was incomplete in several commercial beers, and peptides comprising missed cleavages were identified, warranting further optimization of PEP application in an industrial setting.

  17. Occurrence of Fusarium mycotoxins and their dietary intake through beer consumption by the European population.

    PubMed

    Rodríguez-Carrasco, Yelko; Fattore, Margherita; Albrizio, Stefania; Berrada, Houda; Mañes, Jordi

    2015-07-01

    Since cereals are raw materials for production of beer and beer-based drinks, the occurrence mycotoxins in 154 beer samples was topic of investigation in this study. The analyses were conducted using QuEChERS extraction and gas chromatography-tandem mass spectrometry determination. The analytical method showed recoveries for vast majority of analytes ranged from 70% to 110%, relative standard deviations lower than 15% and limits of detection from 0.05 to 8 μg/L. A significant incidence of HT-2 toxin and deoxynivalenol (DON) were found in 9.1% and 59.7% of total samples, respectively. The exposure of European population to mycotoxins through beer consumption was assessed. No toxicological concern was associated to mycotoxins exposure for average beer consumers. Despite that, for heavy beer drinkers, the contribution of this commodity to the daily intake is not negligible, approaching or even exceeding the safety levels. Copyright © 2015 Elsevier Ltd. All rights reserved.

  18. Deep coverage of the beer proteome.

    PubMed

    Grochalová, Martina; Konečná, Hana; Stejskal, Karel; Potěšil, David; Fridrichová, Danuše; Srbová, Eva; Ornerová, Kateřina; Zdráhal, Zbyněk

    2017-06-06

    We adopted an approach based on peptide immobilized pH gradient-isoelectric focusing (IPG-IEF) separation, coupled with LC-MS/MS, in order to maximize coverage of the beer proteome. A lager beer brewed using traditional Czech technology was degassed, desalted and digested. Tryptic peptides were separated by isoelectric focusing on an immobilized pH gradient strip and, after separation, the gel strip was divided into seven equally sized parts. Peptides extracted from gel fractions were analyzed by LC-MS/MS. This approach resulted in a three-fold increase in the number of proteins identified (over 1700) when compared to analysis of unfractionated beer processed by a filter-aided sample preparation (FASP). Over 1900 protein groups (PGs) in total were identified by both approaches. The study significantly extends knowledge about the beer proteome and demonstrates its complexity. Detailed knowledge of the protein content, especially gluten proteins, will enhance the evaluation of potential health risks related to beer consumption (coeliac disease) and will contribute to improving beer quality. Copyright © 2017 Elsevier B.V. All rights reserved.

  19. Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma.

    PubMed

    Oladokun, Olayide; James, Sue; Cowley, Trevor; Dehrmann, Frieda; Smart, Katherine; Hort, Joanne; Cook, David

    2017-09-01

    The impact of hop variety and hop aroma on perceived beer bitterness intensity and character was investigated using analytical and sensory methods. Beers made from malt extract were hopped with 3 distinctive hop varieties (Hersbrucker, East Kent Goldings, Zeus) to achieve equi-bitter levels. A trained sensory panel determined the bitterness character profile of each singly-hopped beer using a novel lexicon. Results showed different bitterness character profiles for each beer, with hop aroma also found to change the hop variety-derived bitterness character profiles of the beer. Rank-rating evaluations further showed the significant effect of hop aroma on selected key bitterness character attributes, by increasing perceived harsh and lingering bitterness, astringency, and bitterness intensity via cross-modal flavour interactions. This study advances understanding of the complexity of beer bitterness perception by demonstrating that hop variety selection and hop aroma both impact significantly on the perceived intensity and character of this key sensory attribute. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. Effect of pasteurization on the protein composition and oxidative stability of beer during storage.

    PubMed

    Lund, Marianne N; Hoff, Signe; Berner, Torben S; Lametsch, René; Andersen, Mogens L

    2012-12-19

    The impacts of pasteurization of a lager beer on protein composition and the oxidative stability were studied during storage at 22 °C for 426 days in the dark. Pasteurization clearly improved the oxidative stability of beer determined by ESR spectroscopy, whereas it had a minor negative effect on the volatile profile by increasing volatile compounds that is generally associated with heat treatment and a loss of fruity ester aroma. A faster rate of radical formation in unpasteurized beer was consistent with a faster consumption of sulfite. Beer proteins in the unpasteurized beer were more degraded, most likely due to proteolytic enzyme activity of yeast remnants and more precipitation of proteins was also observed. The differences in soluble protein content and composition are suggested to result in differences in the contents of prooxidative metals as a consequence of the proteins ability to bind metals. This also contributes to the differences in oxidative stabilities of the beers.

  1. High levels of melatonin generated during the brewing process.

    PubMed

    Garcia-Moreno, H; Calvo, J R; Maldonado, M D

    2013-08-01

    Beer is a beverage consumed worldwide. It is produced from cereals (barley or wheat) and contains a wide array of bioactive phytochemicals and nutraceutical compounds. Specifically, high melatonin concentrations have been found in beer. Beers with high alcohol content are those that present the greatest concentrations of melatonin and vice versa. In this study, gel filtration chromatography and ELISA were combined for melatonin determination. We brewed beer to determine, for the first time, the beer production steps in which melatonin appears. We conclude that the barley, which is malted and ground in the early process, and the yeast, during the second fermentation, are the largest contributors to the enrichment of the beer with melatonin. © 2012 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

  2. Beer spoilage bacteria and hop resistance.

    PubMed

    Sakamoto, Kanta; Konings, Wil N

    2003-12-31

    For brewing industry, beer spoilage bacteria have been problematic for centuries. They include some lactic acid bacteria such as Lactobacillus brevis, Lactobacillus lindneri and Pediococcus damnosus, and some Gram-negative bacteria such as Pectinatus cerevisiiphilus, Pectinatus frisingensis and Megasphaera cerevisiae. They can spoil beer by turbidity, acidity and the production of unfavorable smell such as diacetyl or hydrogen sulfide. For the microbiological control, many advanced biotechnological techniques such as immunoassay and polymerase chain reaction (PCR) have been applied in place of the conventional and time-consuming method of incubation on culture media. Subsequently, a method is needed to determine whether the detected bacterium is capable of growing in beer or not. In lactic acid bacteria, hop resistance is crucial for their ability to grow in beer. Hop compounds, mainly iso-alpha-acids in beer, have antibacterial activity against Gram-positive bacteria. They act as ionophores which dissipate the pH gradient across the cytoplasmic membrane and reduce the proton motive force (pmf). Consequently, the pmf-dependent nutrient uptake is hampered, resulting in cell death. The hop-resistance mechanisms in lactic acid bacteria have been investigated. HorA was found to excrete hop compounds in an ATP-dependent manner from the cell membrane to outer medium. Additionally, increased proton pumping by the membrane bound H(+)-ATPase contributes to hop resistance. To energize such ATP-dependent transporters hop-resistant cells contain larger ATP pools than hop-sensitive cells. Furthermore, a pmf-dependent hop transporter was recently presented. Understanding the hop-resistance mechanisms has enabled the development of rapid methods to discriminate beer spoilage strains from nonspoilers. The horA-PCR method has been applied for bacterial control in breweries. Also, a discrimination method was developed based on ATP pool measurement in lactobacillus cells. However, some potential hop-resistant strains cannot grow in beer unless they have first been exposed to subinhibitory concentration of hop compounds. The beer spoilage ability of Pectinatus spp. and M. cerevisiae has been poorly studied. Since all the strains have been reported to be capable of beer spoiling, species identification is sufficient for the breweries. However, with the current trend of beer flavor (lower alcohol and bitterness), there is the potential risk that not yet reported bacteria will contribute to beer spoilage. Investigation of the beer spoilage ability of especially Gram-negative bacteria may be useful to reduce this risk.

  3. 27 CFR 31.52 - Wholesale dealers in liquors consummating sales of wines or beer at premises of other dealers.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... liquors consummating sales of wines or beer at premises of other dealers. 31.52 Section 31.52 Alcohol... § 31.52 Wholesale dealers in liquors consummating sales of wines or beer at premises of other dealers... wholesale dealer on account of those sales. (b) Sales of beer. Any wholesale dealer in liquors who has...

  4. 27 CFR 31.52 - Wholesale dealers in liquors consummating sales of wines or beer at premises of other dealers.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... liquors consummating sales of wines or beer at premises of other dealers. 31.52 Section 31.52 Alcohol... § 31.52 Wholesale dealers in liquors consummating sales of wines or beer at premises of other dealers... wholesale dealer on account of those sales. (b) Sales of beer. Any wholesale dealer in liquors who has...

  5. 27 CFR 31.52 - Wholesale dealers in liquors consummating sales of wines or beer at premises of other dealers.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... liquors consummating sales of wines or beer at premises of other dealers. 31.52 Section 31.52 Alcohol... § 31.52 Wholesale dealers in liquors consummating sales of wines or beer at premises of other dealers... wholesale dealer on account of those sales. (b) Sales of beer. Any wholesale dealer in liquors who has...

  6. 27 CFR 31.52 - Wholesale dealers in liquors consummating sales of wines or beer at premises of other dealers.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... liquors consummating sales of wines or beer at premises of other dealers. 31.52 Section 31.52 Alcohol... § 31.52 Wholesale dealers in liquors consummating sales of wines or beer at premises of other dealers... wholesale dealer on account of those sales. (b) Sales of beer. Any wholesale dealer in liquors who has...

  7. Facilitators and barriers to accessing reproductive health care for migrant beer promoters in Cambodia, Laos, Thailand and Vietnam: a mixed methods study.

    PubMed

    Webber, Gail; Spitzer, Denise; Somrongthong, Ratana; Dat, Truong Cong; Kounnavongsa, Somphone

    2012-07-02

    The purpose of the research was to assess access to sexual and reproductive health services for migrant women who work as beer promoters. This mixed methods research was conducted in Phnom Penh, Cambodia, Bangkok, Thailand, Vientiane, Laos, and Hanoi, Vietnam during 2010 to 2011. Focus groups were held with beer promoters and separate focus groups or interviews with key informants to explore the factors affecting beer promoters' access to health care institutions for reproductive health care. The findings of the focus groups were used to develop a survey for beer promoters. This survey was conducted in popular health institutions for these women in each of the four Asian cities. Several common themes were evident. Work demands prevented beer promoters from accessing health care. Institutional factors affecting care included cost, location, environmental factors (e.g. waiting times, cleanliness and confidentiality) and service factors (e.g. staff attitudes, clinic hours, and availability of medications). Personal factors affecting access were shyness and fear, lack of knowledge, and support from family and friends.The survey of the beer promoters confirmed that cost, location and both environmental and service factors impact on access to health care services for beer promoters. Many beer promoters are sexually active, and a significant proportion of those surveyed rely on sex work to supplement their income. Many also drink with their clients. Despite a few differences amongst the surveyed population, the findings were remarkably similar across the four research sites. Recommendations from the research include the provision of evening and weekend clinic hours to facilitate access, free or low cost clinics, and health insurance through employer or government plans which are easy to access for migrants. Other improvements that would facilitate the access of beer promoters to these services include increased funding to hire more staff (reducing waiting times) and to stock more needed medications, mobile clinics to come to the workplace or free transportation for beer promoters to the clinics, improved training to reduce health care provider stigma against beer promoters, and public education about the importance of reproductive health care, including preventative services.

  8. Facilitators and barriers to accessing reproductive health care for migrant beer promoters in Cambodia, Laos, Thailand and Vietnam: A mixed methods study

    PubMed Central

    2012-01-01

    Background The purpose of the research was to assess access to sexual and reproductive health services for migrant women who work as beer promoters. This mixed methods research was conducted in Phnom Penh, Cambodia, Bangkok, Thailand, Vientiane, Laos, and Hanoi, Vietnam during 2010 to 2011. Methods Focus groups were held with beer promoters and separate focus groups or interviews with key informants to explore the factors affecting beer promoters’ access to health care institutions for reproductive health care. The findings of the focus groups were used to develop a survey for beer promoters. This survey was conducted in popular health institutions for these women in each of the four Asian cities. Results Several common themes were evident. Work demands prevented beer promoters from accessing health care. Institutional factors affecting care included cost, location, environmental factors (e.g. waiting times, cleanliness and confidentiality) and service factors (e.g. staff attitudes, clinic hours, and availability of medications). Personal factors affecting access were shyness and fear, lack of knowledge, and support from family and friends. The survey of the beer promoters confirmed that cost, location and both environmental and service factors impact on access to health care services for beer promoters. Many beer promoters are sexually active, and a significant proportion of those surveyed rely on sex work to supplement their income. Many also drink with their clients. Despite a few differences amongst the surveyed population, the findings were remarkably similar across the four research sites. Conclusions Recommendations from the research include the provision of evening and weekend clinic hours to facilitate access, free or low cost clinics, and health insurance through employer or government plans which are easy to access for migrants. Other improvements that would facilitate the access of beer promoters to these services include increased funding to hire more staff (reducing waiting times) and to stock more needed medications, mobile clinics to come to the workplace or free transportation for beer promoters to the clinics, improved training to reduce health care provider stigma against beer promoters, and public education about the importance of reproductive health care, including preventative services. PMID:22747607

  9. Improved quantification of important beer quality parameters based on nonlinear calibration methods applied to FT-MIR spectra.

    PubMed

    Cernuda, Carlos; Lughofer, Edwin; Klein, Helmut; Forster, Clemens; Pawliczek, Marcin; Brandstetter, Markus

    2017-01-01

    During the production process of beer, it is of utmost importance to guarantee a high consistency of the beer quality. For instance, the bitterness is an essential quality parameter which has to be controlled within the specifications at the beginning of the production process in the unfermented beer (wort) as well as in final products such as beer and beer mix beverages. Nowadays, analytical techniques for quality control in beer production are mainly based on manual supervision, i.e., samples are taken from the process and analyzed in the laboratory. This typically requires significant lab technicians efforts for only a small fraction of samples to be analyzed, which leads to significant costs for beer breweries and companies. Fourier transform mid-infrared (FT-MIR) spectroscopy was used in combination with nonlinear multivariate calibration techniques to overcome (i) the time consuming off-line analyses in beer production and (ii) already known limitations of standard linear chemometric methods, like partial least squares (PLS), for important quality parameters Speers et al. (J I Brewing. 2003;109(3):229-235), Zhang et al. (J I Brewing. 2012;118(4):361-367) such as bitterness, citric acid, total acids, free amino nitrogen, final attenuation, or foam stability. The calibration models are established with enhanced nonlinear techniques based (i) on a new piece-wise linear version of PLS by employing fuzzy rules for local partitioning the latent variable space and (ii) on extensions of support vector regression variants (-PLSSVR and ν-PLSSVR), for overcoming high computation times in high-dimensional problems and time-intensive and inappropriate settings of the kernel parameters. Furthermore, we introduce a new model selection scheme based on bagged ensembles in order to improve robustness and thus predictive quality of the final models. The approaches are tested on real-world calibration data sets for wort and beer mix beverages, and successfully compared to linear methods, showing a clear out-performance in most cases and being able to meet the model quality requirements defined by the experts at the beer company. Figure Workflow for calibration of non-Linear model ensembles from FT-MIR spectra in beer production .

  10. Beer Is Less Harmful for the Liver than Plain Ethanol: Studies in Male Mice Using a Binge-Drinking Model.

    PubMed

    Landmann, Marianne; Wagnerberger, Sabine; Kanuri, Giridhar; Ziegenhardt, Doreen; Bergheim, Ina

    2015-09-01

    Mechanisms involved in the less damaging effects of beer in comparison to hard spirits have not yet been fully understood. The aim of the study was to determine if the effect of beer intake on the liver differs from that of plain ethanol and if so to determine mechanisms involved. Male C57BL/6J mice received either ethanol, beer (ethanol content: 6 g/kg body weight) or iso-caloric maltodextrin solution. Markers of steatosis, lipogenesis, activation of the toll-like receptor-4 signaling cascade and lipid export in liver and tight junction proteins in duodenum were measured 6 and 12 h after acute ethanol or beer intake. Alcohol ingestion resulted in a significant increase of hepatic triglyceride accumulation 6 and 12 h after ingestion, respectively, being markedly lower in mice fed beer. Expression of sterol regulatory element-binding protein-1c mRNA was significantly lower 12 h after alcohol or beer exposure, while fatty acid synthase mRNA expression was induced in livers of ethanol-fed mice and to a lesser extent in mice fed beer 6 h after acute alcohol ingestion. Protein levels of tight junction proteins in the small intestine were similar between groups while expression of myeloid differentiation primary response gene 88 in livers was significantly induced in ethanol- but not in beer-fed mice. Concentrations of 4-hydroxynonenal protein adducts and inducible nitric oxide synthase protein were also only induced in livers of mice fed ethanol. Protein levels of apolipoprotein B were induced in livers of beer-fed mice only. Our data suggest that beer is less harmful on the development of acute alcohol-induced liver damage than plain ethanol in male mice. © The Author 2015. Medical Council on Alcohol and Oxford University Press. All rights reserved.

  11. Postexercise rehydration with beer impairs fluid retention, reaction time, and balance.

    PubMed

    Flores-Salamanca, Rebeca; Aragón-Vargas, Luis Fernando

    2014-10-01

    Beer is promoted by popular media as a good choice for rehydration, but there is limited support for the claim. To assess the effect of beer alcohol on rehydration and motor control, 11 young (24.4 ± 3.7 years old) males of legal drinking age were dehydrated to 2.12% ± 0.20% body mass (mean ± SD) by exercising in a climatic chamber (31.7 ± 1.6 °C, 55.0% ± 8.3% relative humidity) on 3 different days, 1 week apart, and rehydrated with 100% of their sweat loss using water (WATER), 4.6% alcohol beer (BEER), or low-alcohol beer (LAB), in random order. Urine output, blood alcohol content (BAC), reaction time (RT), and balance (as measured by center of pressure velocity (VCoP)) were measured every 30 min over 3 h and compared via 2-way, repeated-measures analyses of variance (ANOVAs). After consuming ≈1.6 L in 1 h, urine output was greater for BEER (1218 ± 279 mL) than for LAB (745 ± 313 mL, p = 0.007) and WATER (774 ± 304 mL, p = 0.043). BAC remained at 0 with WATER and LAB; with BEER, BAC reached 0.857 g/L (95% confidence intervals [0.752, 0.963]) immediately postrehydration. RT was longer for BEER (0.314 ± 0.039 s) than for LAB (0.294 ± 0.034 s, p = 0.009), but was no different from WATER (0.293 ± 0.049 s, p = 0.077). VCoPx was significantly higher for BEER (0.0284 ± 0.0020 m/s) compared with LAB (0.0233 ± 0.0010 m/s) or WATER (0.0238 ± 0.0010 m/s) (p = 0.022), but VCoPy was not different among beverages. In conclusion, rehydration with BEER resulted in higher diuresis, slower RT, and impaired VCoP than rehydration with LAB or WATER.

  12. Beer is the cattle of women: sorghum beer commercialization and dietary intake of agropastoral families in Karamoja, Uganda.

    PubMed

    Dancause, Kelsey Needham; Akol, Helen A; Gray, Sandra J

    2010-04-01

    Karimojong agropastoralists of Uganda have employed a dual subsistence strategy of cattle herding and sorghum cultivation to survive in an unpredictable environment, one afflicted by a severe humanitarian crisis. Armed raiding since the 1970s has led to devastating cattle losses, high male mortality, and increased sedentarization of women and children in densely populated homesteads, where infectious diseases and malnutrition rates are prevalent. Fieldwork in 1998-1999 confirmed the detrimental effects of armed raiding on child growth and development. During this period, however, women maintained largely traditional subsistence patterns. Follow-up fieldwork in 2004 revealed surprising subsistence changes: sorghum beer, an important food and ritual item, was being brewed for sale, which had not been noted in previous literature on the Karimojong. We outline the role of beer in the diet by analyzing the nutritional profile of Karimojong women and children, nutrients supplied by beer, and those supplied by foodstuffs purchased with sales profits. Commercial beer supplied from 3 to 6% of energy intake, and grains leftover from brewing (dregs) supplied from 3 to 12%. Selling beer was women's preferred form of casual labor, with differing patterns of participation in brewing between rural and peri-urban areas. Women who were paid in currency relied on profits to purchase nutrient-rich supplemental foodstuffs important in an otherwise marginal diet, as well as beer. The households of women who worked for other brewers or purchased beer wholesale and sold it retail relied heavily on dregs for daily subsistence. Nutrient intake was highest among women with cattle and sorghum who brewed and sold beer from their homesteads, and lowest among women who lacked sorghum and worked for commercial brewers in urban centers. Because nutritional status remains marginal in Karamoja, beer commercialization as a consequence of subsistence changes could have dramatic health consequences for women and children. Copyright 2009 Elsevier Ltd. All rights reserved.

  13. 27 CFR 25.41 - Measuring system required.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ..., DEPARTMENT OF THE TREASURY LIQUORS BEER Measurement of Beer § 25.41 Measuring system required. The brewer shall accurately and reliably measure the quantity of beer transferred from the brewery cellars for...

  14. 27 CFR 25.41 - Measuring system required.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ..., DEPARTMENT OF THE TREASURY ALCOHOL BEER Measurement of Beer § 25.41 Measuring system required. The brewer shall accurately and reliably measure the quantity of beer transferred from the brewery cellars for...

  15. 27 CFR 25.41 - Measuring system required.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ..., DEPARTMENT OF THE TREASURY LIQUORS BEER Measurement of Beer § 25.41 Measuring system required. The brewer shall accurately and reliably measure the quantity of beer transferred from the brewery cellars for...

  16. 27 CFR 25.41 - Measuring system required.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ..., DEPARTMENT OF THE TREASURY ALCOHOL BEER Measurement of Beer § 25.41 Measuring system required. The brewer shall accurately and reliably measure the quantity of beer transferred from the brewery cellars for...

  17. 27 CFR 25.41 - Measuring system required.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ..., DEPARTMENT OF THE TREASURY LIQUORS BEER Measurement of Beer § 25.41 Measuring system required. The brewer shall accurately and reliably measure the quantity of beer transferred from the brewery cellars for...

  18. The non-alcoholic fraction of beer increases stromal cell derived factor 1 and the number of circulating endothelial progenitor cells in high cardiovascular risk subjects: a randomized clinical trial.

    PubMed

    Chiva-Blanch, Gemma; Condines, Ximena; Magraner, Emma; Roth, Irene; Valderas-Martínez, Palmira; Arranz, Sara; Casas, Rosa; Martínez-Huélamo, Miriam; Vallverdú-Queralt, Anna; Quifer-Rada, Paola; Lamuela-Raventos, Rosa M; Estruch, Ramon

    2014-04-01

    Moderate alcohol consumption is associated with a decrease in cardiovascular risk, but fermented beverages seem to confer greater cardiovascular protection due to their polyphenolic content. Circulating endothelial progenitor cells (EPC) are bone-marrow-derived stem cells with the ability to repair and maintain endothelial integrity and function and are considered as a surrogate marker of vascular function and cumulative cardiovascular risk. Nevertheless, no study has been carried out on the effects of moderate beer consumption on the number of circulating EPC in high cardiovascular risk patients. To compare the effects of moderate consumption of beer, non-alcoholic beer and gin on the number of circulating EPC and EPC-mobilizing factors. In this crossover trial, 33 men at high cardiovascular risk were randomized to receive beer (30 g alcohol/d), the equivalent amount of polyphenols in the form of non-alcoholic beer, or gin (30 g alcohol/d) for 4 weeks. Diet and physical exercise were carefully monitored. The number of circulating EPC and EPC-mobilizing factors were determined at baseline and after each intervention. After the beer and non-alcoholic beer interventions, the number of circulating EPC significantly increased by 8 and 5 units, respectively, while no significant differences were observed after the gin period. In correlation, stromal cell derived factor 1 increased significantly after the non-alcoholic and the beer interventions. The non-alcoholic fraction of beer increases the number of circulating EPC in peripheral blood from high cardiovascular risk subjects. http://www.controlled-trials.com/ISRCTN95345245 ISRCTN95345245. Copyright © 2014 Elsevier Ireland Ltd. All rights reserved.

  19. 27 CFR 25.232 - Basic permit.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... OF THE TREASURY LIQUORS BEER Beer Purchased From Another Brewer § 25.232 Basic permit. A brewer who engages in the business of purchasing beer for resale is required to possess a wholesaler's or importer's...

  20. 27 CFR 25.232 - Basic permit.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... OF THE TREASURY ALCOHOL BEER Beer Purchased From Another Brewer § 25.232 Basic permit. A brewer who engages in the business of purchasing beer for resale is required to possess a wholesaler's or importer's...

  1. 27 CFR 25.232 - Basic permit.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... OF THE TREASURY LIQUORS BEER Beer Purchased From Another Brewer § 25.232 Basic permit. A brewer who engages in the business of purchasing beer for resale is required to possess a wholesaler's or importer's...

  2. 27 CFR 25.232 - Basic permit.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... OF THE TREASURY ALCOHOL BEER Beer Purchased From Another Brewer § 25.232 Basic permit. A brewer who engages in the business of purchasing beer for resale is required to possess a wholesaler's or importer's...

  3. 27 CFR 25.232 - Basic permit.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... OF THE TREASURY LIQUORS BEER Beer Purchased From Another Brewer § 25.232 Basic permit. A brewer who engages in the business of purchasing beer for resale is required to possess a wholesaler's or importer's...

  4. Occurrence of biogenic amines in beers produced with malted organic Emmer wheat (Triticum dicoccum).

    PubMed

    Mozzon, Massimo; Boselli, Emanuele; Obiedziński, Mieczysław W; Frega, Natale G

    2015-01-01

    Because several groups of microorganisms are able to decarboxylate amino acids, the presence of biogenic amines (BA) can be seen as an index of the microbiological quality of the brewing process. BAs were quantified for the first time in the intermediate products and craft beers produced with malted organic Emmer wheat (Triticum dicoccum) in a small size brewery in order to assess the possible presence of critical control points related to biological hazard in the brewing process. BA levels in beers produced exclusively from malted organic Emmer wheat were between 15.4 and 25.2 mg l(-1) in the samples of light beer (Lt) and between 8.9 and 15.3 mg l(-1) in double malt beers (DM) ready for consumption (the beers stored for 90 days at 1-2°C). Cadaverine and tyramine were the main BAs in the Lt and DM beers, respectively. Increased concentrations of BAs seemed to be more related to the heat treatment of the processing product during mashing and wort boiling, rather than to the fermentation process. Much lower concentrations were found in finished beers obtained from 50% malted organic Emmer wheat and 50% malted barley (up to 3.2 mg l(-1)) or from 30% malted Emmer wheat (up to 8.3 mg l(-1)). Thus, Emmer wheat malt can be a useful alternative to wheat and spelt for the production of beer with a limited content of BA, if the processing technology is kept under control.

  5. Effect of acute beer ingestion on the liver: studies in female mice.

    PubMed

    Kanuri, Giridhar; Wagnerberger, Sabine; Landmann, Marianne; Prigl, Eva; Hellerbrand, Claus; Bischoff, Stephan C; Bergheim, Ina

    2015-04-01

    The aim of the present study was to assess whether the effects of acute consumption of stout or pilsner beer on the liver differ from those of plain ethanol in a mouse model. Seven-week-old female C57BL/6J mice received either ethanol, stout or pilsner beer (ethanol content: 6 g/kg body weight) or isocaloric maltodextrin solution. Plasma alanine transaminase, markers of steatosis, lipogenesis, activation of the toll-like receptor-4 signaling cascade as well as lipid peroxidation and fibrogenesis in the liver were measured 12 h after acute ethanol or beer intake. Acute alcohol ingestion caused a marked ~11-fold increase in hepatic triglyceride accumulation in comparison to controls, whereas in mice exposed to stout and pilsner beer, hepatic triglyceride levels were increased only by ~6.5- and ~4-fold, respectively. mRNA expression of sterol regulatory element-binding protein 1c and fatty acid synthase in the liver did not differ between alcohol and beer groups. In contrast, expression of myeloid differentiation primary response gene 88, inducible nitric oxide synthases, but also the concentrations of 4-hydroxynonenal protein adducts, nuclear factor κB and plasminogen activator inhibitor-1 were induced in livers of ethanol treated mice but not in those exposed to the two beers. Taken together, our results suggest that acute ingestion of beer and herein especially of pilsner beer is less harmful to the liver than the ingestion of plain ethanol.

  6. Effects of Beer, Non-Alcoholic Beer and Water Consumption before Exercise on Fluid and Electrolyte Homeostasis in Athletes.

    PubMed

    Castro-Sepulveda, Mauricio; Johannsen, Neil; Astudillo, Sebastián; Jorquera, Carlos; Álvarez, Cristian; Zbinden-Foncea, Hermann; Ramírez-Campillo, Rodrigo

    2016-06-07

    Fluid and electrolyte status have a significant impact on physical performance and health. Pre-exercise recommendations cite the possibility of consuming beverages with high amounts of sodium. In this sense, non-alcoholic beer can be considered an effective pre-exercise hydration beverage. This double-blind, randomized study aimed to compare the effect of beer, non-alcoholic beer and water consumption before exercise on fluid and electrolyte homeostasis. Seven male soccer players performed 45 min of treadmill running at 65% of the maximal heart rate, 45 min after ingesting 0.7 L of water (W), beer (AB) or non-alcoholic beer (NAB). Body mass, plasma Na⁺ and K⁺ concentrations and urine specific gravity (USG) were assessed before fluid consumption and after exercise. After exercise, body mass decreased (p < 0.05) in W (-1.1%), AB (-1.0%) and NAB (-1.0%). In the last minutes of exercise, plasma Na⁺ was reduced (p < 0.05) in W (-3.9%) and AB (-3.7%), plasma K⁺ was increased (p < 0.05) in AB (8.5%), and USG was reduced in W (-0.9%) and NAB (-1.0%). Collectively, these results suggest that non-alcoholic beer before exercise could help maintain electrolyte homeostasis during exercise. Alcoholic beer intake reduced plasma Na⁺ and increased plasma K⁺ during exercise, which may negatively affect health and physical performance, and finally, the consumption of water before exercise could induce decreases of Na⁺ in plasma during exercise.

  7. Recognition of beer brand based on multivariate analysis of volatile fingerprint.

    PubMed

    Cajka, Tomas; Riddellova, Katerina; Tomaniova, Monika; Hajslova, Jana

    2010-06-18

    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) the beers labelled as Rochefort 8; (ii) a group consisting of Rochefort 6, 8, 10 beers; and (iii) Trappist beers. For the chemometric evaluation of the data, partial least squares discriminant analysis (PLS-DA), linear discriminant analysis (LDA), and artificial neural networks with multilayer perceptrons (ANN-MLP) were tested. The best prediction ability was obtained for the model that distinguished a group of Rochefort 6, 8, 10 beers from the rest of beers. In this case, all chemometric tools employed provided 100% correct classification. Slightly worse prediction abilities were achieved for the models "Trappist vs. non-Trappist beers" with the values of 93.9% (PLS-DA), 91.9% (LDA) and 97.0% (ANN-MLP) and "Rochefort 8 vs. the rest" with the values of 87.9% (PLS-DA) and 84.8% (LDA) and 93.9% (ANN-MLP). In addition to chromatographic profiling, also the potential of direct coupling of SPME (extraction/pre-concentration device) with high-resolution TOFMS employing a direct analysis in real time (DART) ion source has been demonstrated as a challenging profiling approach. Copyright (c) 2010 Elsevier B.V. All rights reserved.

  8. Thermal resistance of Saccharomyces yeast ascospores in beers.

    PubMed

    Milani, Elham A; Gardner, Richard C; Silva, Filipa V M

    2015-08-03

    The industrial production of beer ends with a process of thermal pasteurization. Saccharomyces cerevisiae and Saccharomyces pastorianus are yeasts used to produce top and bottom fermenting beers, respectively. In this research, first the sporulation rate of 12 Saccharomyces strains was studied. Then, the thermal resistance of ascospores of three S. cerevisiae strains (DSMZ 1848, DSMZ 70487, Ethanol Red(®)) and one strain of S. pastorianus (ATCC 9080) was determined in 4% (v/v) ethanol lager beer. D60 °C-values of 11.2, 7.5, 4.6, and 6.0 min and z-values of 11.7, 14.3, 12.4, and 12.7 °C were determined for DSMZ 1848, DSMZ 70487, ATCC 9080, and Ethanol Red(®), respectively. Lastly, experiments with 0 and 7% (v/v) beers were carried out to investigate the effect of ethanol content on the thermal resistance of S. cerevisiae (DSMZ 1848). D55 °C-values of 34.2 and 15.3 min were obtained for 0 and 7% beers, respectively, indicating lower thermal resistance in the more alcoholic beer. These results demonstrate similar spore thermal resistance for different Saccharomyces strains and will assist in the design of appropriate thermal pasteurization conditions for preserving beers with different alcohol contents. Copyright © 2015 Elsevier B.V. All rights reserved.

  9. Identification of a Protein with Antioxidant Activity that is Important for the Protection against Beer Ageing

    PubMed Central

    Wu, Ming J.; Clarke, Frank M.; Rogers, Peter J.; Young, Paul; Sales, Narelle; O’Doherty, Patrick J.; Higgins, Vincent J.

    2011-01-01

    This study was carried out with fresh Australian lager beer which was sampled directly off the production line, the same samples aged for 12 weeks at 30 °C, and the vintage beer which was kept at 20 °C for 5 years. Characteristic Australian lager flavour was maintained in the fresh and vintage beers but was lost in the aged beer. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and free thiol group labelling analyses of beer proteins found that this flavour stability correlated with the presence of an unknown 10 kilodaltons (kDa) protein with a higher level of free thiols. The protein was purified by size-exclusion chromatography, then peptide sequencing and database matching identified it as the barley lipid transfer protein (LTP1). Further characterisation using diphenylpicrylhydrazyl (DPPH) free radical scavenging and a Saccharomyces cerevisiae-based antioxidant screening assay demonstrated that the LTP1 protein was active in DPPH reduction and antioxidant activity. The absence of free thiol in the aged beer indicates that the thiol functional groups within the LTP1 protein were saturated and suggests that it is important in the flavour stability of beer by maintaining reduction capacity during the ageing process. PMID:22016646

  10. Food buying habits of people who buy wine or beer: cross sectional study.

    PubMed

    Johansen, Ditte; Friis, Karina; Skovenborg, Erik; Grønbaek, Morten

    2006-03-04

    To investigate whether people who buy wine buy healthier food items than those who buy beer. Cross sectional study. Supermarkets in Denmark. Data Information on number, type of item, and total charge from 3.5 million transactions over a period of six months. Wine buyers bought more olives, fruit and vegetables, poultry, cooking oil, and low fat cheese, milk, and meat than beer buyers. Beer buyers bought more ready cooked dishes, sugar, cold cuts, chips, pork, butter or margarine, sausages, lamb, and soft drinks than wine buyers. Wine buyers made more purchases of healthy food items than people who buy beer.

  11. 78 FR 59756 - Submission for OMB Review; Comment Request

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-09-27

    ... Labels on Containers of Beer (TTB REC 5130/4). Abstract: Marks, signs, and calibrations are necessary on... segregation of taxpaid and nontaxpaid beer. Marks and labels on containers or beer are necessary to inform...

  12. 27 CFR 25.201 - Removal by pipeline.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ..., DEPARTMENT OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Removal of Beer to A Contiguous Distilled Spirits Plant § 25.201 Removal by pipeline. A brewer may remove beer from the brewery, without...

  13. 27 CFR 25.201 - Removal by pipeline.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ..., DEPARTMENT OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Removal of Beer to A Contiguous Distilled Spirits Plant § 25.201 Removal by pipeline. A brewer may remove beer from the brewery, without...

  14. 27 CFR 25.201 - Removal by pipeline.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ..., DEPARTMENT OF THE TREASURY ALCOHOL BEER Removals Without Payment of Tax Removal of Beer to A Contiguous Distilled Spirits Plant § 25.201 Removal by pipeline. A brewer may remove beer from the brewery, without...

  15. 27 CFR 25.201 - Removal by pipeline.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ..., DEPARTMENT OF THE TREASURY ALCOHOL BEER Removals Without Payment of Tax Removal of Beer to A Contiguous Distilled Spirits Plant § 25.201 Removal by pipeline. A brewer may remove beer from the brewery, without...

  16. 27 CFR 25.201 - Removal by pipeline.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ..., DEPARTMENT OF THE TREASURY LIQUORS BEER Removals Without Payment of Tax Removal of Beer to A Contiguous Distilled Spirits Plant § 25.201 Removal by pipeline. A brewer may remove beer from the brewery, without...

  17. [Benefits of moderate beer consumption at different stages of life of women].

    PubMed

    Pérez Medina, Tirso; de Argila Fernández-Durán, Nuria; Pereira Sánchez, Augusto; Serrano González, Lucía

    2015-07-18

    Beer is a natural beverage low calorie, low degree of alcohol, no fats or sugars and a significant amount of carbohydrates, vitamins, and proteins. Beneficial health qualities are based on the presence in the beer of antioxidant compounds (polyphenols), which reduce the presence of free radicals in the organism, and phytoestrogens, elements biosimilars to natural estrogens. In pregnant women, beer, obviously alcohol-free, presents elements in its composition that differ it from other fermented beverages as it is the folic acid, vitamin necessary to prevent defects of the neural tube in the fetus or regulate homocysteine. With regard to breastfeeding, beer alcohol-free supplementation increases the antioxidant activity in breast milk and therefore reduces the oxidative stress of the newborn after birth In menopause, the presence of antioxidants, vitamins, nutrients, and dietetic fiber, as well as phytoestrogens, is highly beneficial in the prevention of pathologies arising from the decline in estrogens. Osteoporosis also is effectively combated by the beer. The intake of beer, favors a greater bone mass in women, irrespective of their gonadal status. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

  18. Metabolic strategies of beer spoilage lactic acid bacteria in beer.

    PubMed

    Geissler, Andreas J; Behr, Jürgen; von Kamp, Kristina; Vogel, Rudi F

    2016-01-04

    Beer contains only limited amounts of readily fermentable carbohydrates and amino acids. Beer spoilage lactic acid bacteria (LAB) have to come up with metabolic strategies in order to deal with selective nutrient content, high energy demand of hop tolerance mechanisms and a low pH. The metabolism of 26 LAB strains of 6 species and varying spoilage potentialwas investigated in order to define and compare their metabolic capabilities using multivariate statistics and outline possible metabolic strategies. Metabolic capabilities of beer spoilage LAB regarding carbohydrate and amino acids did not correlate with spoilage potential, but with fermentation type (heterofermentative/homofermentative) and species. A shift to mixed acid fermentation by homofermentative (hof) Pediococcus claussenii and Lactobacillus backii was observed as a specific feature of their growth in beer. For heterofermentative (hef) LAB a mostly versatile carbohydrate metabolism could be demonstrated, supplementing the known relevance of organic acids for their growth in beer. For hef LAB a distinct amino acid metabolism, resulting in biogenic amine production, was observed, presumably contributing to energy supply and pH homeostasis.

  19. Furfuryl ethyl ether: important aging flavor and a new marker for the storage conditions of beer.

    PubMed

    Vanderhaegen, Bart; Neven, Hedwig; Daenen, Luk; Verstrepen, Kevin J; Verachtert, Hubert; Derdelinckx, Guy

    2004-03-24

    Recently, it was reported that furfuryl ethyl ether is an important flavor compound indicative of beer storage and aging conditions. A study of the reaction mechanism indicates that furfuryl ethyl ether is most likely formed by protonation of furfuryl alcohol or furfuryl acetate followed by S(N)2-substitution of the leaving group by the nucleophilic ethanol. For the reaction in beer, a pseudo-first-order reaction kinetics was derived. A close correlation was found between the values predicted by the kinetic model and the actual furfuryl ethyl ether concentration evolution during storage of beer. Furthermore, 10 commercial beers of different types, aged during 4 years in natural conditions, were analyzed, and it was found that the furfuryl ethyl ether flavor threshold was largely exceeded in each type of beer. In these natural aging conditions, lower pH, darker color, and higher alcohol content were factors that enhanced furfuryl ethyl ether formation. On the other hand, sulfite clearly reduced furfuryl ethyl ether formation. All results show that the furfuryl ethyl ether concentration is an excellent time-temperature integrator for beer storage.

  20. Volatile organic compounds and trace metal level in some beers collected from Romanian market

    NASA Astrophysics Data System (ADS)

    Voica, Cezara; Kovacs, Melinda; Vadan, Marius

    2013-11-01

    Beer is one of the most popular beverages at worldwide level. Through this study fifteen different types of beer collected from Romanian market were analysed in order to evaluate their mineral, trace element as well the their organic content. Importance of such characterization of beer samples is supported by the fact that their chemical composition can affect both taste and stability of beer, as well the consumer health. Minerals and trace elements analysis were performed on ICP-MS while organic compounds analysis was done through GC-MS. Through ICP-MS analysis, elements as Ca, Na, K and Mg were evidenced at mgṡkg-1 order while elements as Cr, Ba, Co, Ni were detected at lower level. After GC-MS analysis the major volatile compounds that were detected belong to alcohols namely ethanol, propanol, isobutanol, isoamyl alcohol and linalool. Selected fatty acids and esters were evidenced also in the studied beer samples.

  1. Bubble nucleation in stout beers

    NASA Astrophysics Data System (ADS)

    Lee, W. T.; McKechnie, J. S.; Devereux, M. G.

    2011-05-01

    Bubble nucleation in weakly supersaturated solutions of carbon dioxide—such as champagne, sparkling wines, and carbonated beers—is well understood. Bubbles grow and detach from nucleation sites: gas pockets trapped within hollow cellulose fibers. This mechanism appears not to be active in stout beers that are supersaturated solutions of nitrogen and carbon dioxide. In their canned forms these beers require additional technology (widgets) to release the bubbles which will form the head of the beer. We extend the mathematical model of bubble nucleation in carbonated liquids to the case of two gases and show that this nucleation mechanism is active in stout beers, though substantially slower than in carbonated beers and confirm this by observation. A rough calculation suggests that despite the slowness of the process, applying a coating of hollow porous fibers to the inside of a can or bottle could be a potential replacement for widgets.

  2. Authentication of Trappist beers by LC-MS fingerprints and multivariate data analysis.

    PubMed

    Mattarucchi, Elia; Stocchero, Matteo; Moreno-Rojas, José Manuel; Giordano, Giuseppe; Reniero, Fabiano; Guillou, Claude

    2010-12-08

    The aim of this study was to asses the applicability of LC-MS profiling to authenticate a selected Trappist beer as part of a program on traceability funded by the European Commission. A total of 232 beers were fingerprinted and classified through multivariate data analysis. The selected beer was clearly distinguished from beers of different brands, while only 3 samples (3.5% of the test set) were wrongly classified when compared with other types of beer of the same Trappist brewery. The fingerprints were further analyzed to extract the most discriminating variables, which proved to be sufficient for classification, even using a simplified unsupervised model. This reduced fingerprint allowed us to study the influence of batch-to-batch variability on the classification model. Our results can easily be applied to different matrices and they confirmed the effectiveness of LC-MS profiling in combination with multivariate data analysis for the characterization of food products.

  3. Determination of volatile monophenols in beer using acetylation and headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry.

    PubMed

    Sterckx, Femke L; Saison, Daan; Delvaux, Freddy R

    2010-08-31

    Monophenols are widely spread compounds contributing to the flavour of many foods and beverages. They are most likely present in beer, but so far, little is known about their influence on beer flavour. To quantify these monophenols in beer, we optimised a headspace solid-phase microextraction method coupled to gas chromatography-mass spectrometry. To improve their isolation from the beer matrix and their chromatographic properties, the monophenols were acetylated using acetic anhydride and KHCO(3) as derivatising agent and base catalyst, respectively. Derivatisation conditions were optimised with attention for the pH of the reaction medium. Additionally, different parameters affecting extraction efficiency were optimised, including fibre coating, extraction time and temperature and salt addition. Afterwards, we calibrated and validated the method successfully and applied it for the analysis of monophenols in beer samples. 2010 Elsevier B.V. All rights reserved.

  4. Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer.

    PubMed

    Denby, Charles M; Li, Rachel A; Vu, Van T; Costello, Zak; Lin, Weiyin; Chan, Leanne Jade G; Williams, Joseph; Donaldson, Bryan; Bamforth, Charles W; Petzold, Christopher J; Scheller, Henrik V; Martin, Hector Garcia; Keasling, Jay D

    2018-03-20

    Flowers of the hop plant provide both bitterness and "hoppy" flavor to beer. Hops are, however, both a water and energy intensive crop and vary considerably in essential oil content, making it challenging to achieve a consistent hoppy taste in beer. Here, we report that brewer's yeast can be engineered to biosynthesize aromatic monoterpene molecules that impart hoppy flavor to beer by incorporating recombinant DNA derived from yeast, mint, and basil. Whereas metabolic engineering of biosynthetic pathways is commonly enlisted to maximize product titers, tuning expression of pathway enzymes to affect target production levels of multiple commercially important metabolites without major collateral metabolic changes represents a unique challenge. By applying state-of-the-art engineering techniques and a framework to guide iterative improvement, strains are generated with target performance characteristics. Beers produced using these strains are perceived as hoppier than traditionally hopped beers by a sensory panel in a double-blind tasting.

  5. The Celiac Patient Antibody Response to Conventional and Gluten-Removed Beer.

    PubMed

    Allred, Laura K; Lesko, Katherine; McKiernan, Diane; Kupper, Cynthia; Guandalini, Stefano

    2017-03-01

    Enzymatic digestion, or hydrolysis, has been proposed for treating gluten-containing foods and beverages to make them safe for persons with celiac disease (CD). There are no validated testing methods that allow the quantitation of all the hydrolyzed or fermented gluten peptides in foods and beverages that might be harmful to CD patients, making it difficult to assess the safety of hydrolyzed products. This study examines an ELISA-based method to determine whether serum antibody binding of residual peptides in a fermented barley-based product is greater among active-CD patients than a normal control group, using commercial beers as a test case. Sera from 31 active-CD patients and 29 nonceliac control subjects were used to assess the binding of proteins from barley, rice, traditional beer, gluten-free beer, and enzymatically treated (gluten-removed) traditional beer. In the ELISA, none of the subjects' sera bound to proteins in the gluten-free beer. Eleven active-CD patient serum samples demonstrated immunoglobulin A (IgA) or immunoglobulin G (IgG) binding to a barley extract, compared to only one nonceliac control subject. Of the seven active-CD patients who had an IgA binding response to barley, four also responded to traditional beer, and two of these responded to the gluten-removed beer. None of the nonceliac control subjects' sera bound to all three beer samples. Binding of protein fragments in hydrolyzed or fermented foods and beverages by serum from active-CD patients, but not nonceliac control subjects, may indicate the presence of residual peptides that are celiac-specific.

  6. Effects of communities, neighborhoods and stores on retail pricing and promotion of beer.

    PubMed

    Harwood, Eileen M; Erickson, Darin J; Fabian, Lindsey E A; Jones-Webb, Rhonda; Slater, Sandy; Chaloupka, Frank J

    2003-09-01

    This study examines how communities, neighborhoods and stores influence retail pricing and promotion of beer. In the year 2000, trained field staff conducted observations in 2,024 retail alcohol stores in 160 communities throughout the contiguous United States. Based on a nationally representative sample of schools, we selected communities defined by the school's catchment area, or the vicinity from which the majority of students are drawn. We randomly selected off-sale alcohol retail establishments from a complete list of stores likely to sell tobacco or alcohol in the selected communities. Beer price and promotions are based on observations of Miller and Budweiser beer brands in the stores. Neighborhoods are defined by the store's census block. We used cross-sectional, hierarchical regression models and mixed methods procedures to analyze data. Community, neighborhood and store characteristics were related to beer price; however, only community and store characteristics were predictive of beer promotions. Overall, the pricing and promotion of beer vary systematically by some characteristics of communities, neighborhoods and stores, but not significantly by the number of young people populating a neighborhood. In addition, pricing and promotion of Budweiser and Miller beers, in particular, do not appear to target racial minority populations. Because of the significant effect of store characteristics, public health agencies and advocates might focus prevention efforts on collaborations with liquor control agencies to reduce variations in pricing and promotion of beer, which ultimately encourage risky drinking behaviors. Further studies are needed to examine the effects of pricing and promotion on alcohol-related social problems.

  7. Absence of fks1p in lager brewing yeast results in aberrant cell wall composition and improved beer flavor stability.

    PubMed

    Wang, Jin-jing; Xu, Wei-na; Li, Xin'er; Li, Jia; Li, Qi

    2014-06-01

    The flavor stability during storage is very important to the freshness and shelf life of beer. However, beer fermented with a yeast strain which is prone to autolyze will significantly affect the flavor of product. In this study, the gene encoding β-1,3-glucan synthetase catalytic subunit (fks1) of the lager yeast was destroyed via self-clone strategy. β-1,3-glucan is the principle cell wall component, so fks1 disruption caused a decrease in β-1,3-glucan level and increase in chitin level in cell wall, resulting in the increased cell wall thickness. Comparing with wild-type strain, the mutant strain had 39.9 and 63.41 % less leakage of octanoic acid and decanoic acid which would significantly affect the flavor of beer during storage. Moreover, the results of European Brewery Convention tube fermentation test showed that the genetic manipulation to the industrial brewing yeast helped with the anti-staling ability, rather than affecting the fermentation ability. The thiobarbituric acid value reduced by 65.59 %, and the resistant staling value increased by 26.56 %. Moreover, the anti-staling index of the beer fermented with mutant strain increased by 2.64-fold than that from wild-type strain respectively. China has the most production and consumption of beer around the world, so the quality of beer has a significant impact on Chinese beer industry. The result of this study could help with the improvement of the quality of beer in China as well as around the world.

  8. Predictive Validity of the Beers and Screening Tool of Older Persons' Potentially Inappropriate Prescriptions (STOPP) Criteria to Detect Adverse Drug Events, Hospitalizations, and Emergency Department Visits in the United States.

    PubMed

    Brown, Joshua D; Hutchison, Lisa C; Li, Chenghui; Painter, Jacob T; Martin, Bradley C

    2016-01-01

    To compare the predictive validity of the 2003 Beers, 2012 American Geriatrics Society (AGS) Beers, and Screening Tool of Older Persons' potentially inappropriate Prescriptions (STOPP) criteria. Retrospective cohort. Managed care administrative claims data from 2006 to 2009. Commercially insured persons aged 65 and older in the United States (N=174,275). Association between adverse drug events (ADEs), emergency department (ED) visits, and hospitalization outcomes and inappropriate medication use using time-varying Cox proportional hazard models. Measures of model discrimination (c-index) and hazard ratios (HRs) were calculated to compare unadjusted and adjusted models for associations. The prevalence of inappropriate prescribing was 34.1% for the 2012 AGS Beers criteria, 32.2% for the 2003 Beers criteria, and 27.6% for the STOPP criteria. Each set of criteria modestly discriminated ADEs in unadjusted analyses (STOPP criteria: hazard ratio (HR)=2.89, 95% confidence interval (CI)=2.68-3.12, C-index=0.607; 2012 AGS Beers criteria: HR=2.51, 95% CI=2.33-2.70, C-index=0.603; 2003 Beers criteria: HR=2.65, 95% CI=2.46-2.85, C-index=0.605). Similar results were observed for ED visits and hospitalizations. The c-indices increased to between 0.65 and 0.70 in adjusted analyses. The kappa for agreement between criteria was 0.80 for the 2003 and 2012 AGS Beers criteria, 0.58 for the 2012 AGS Beers and STOPP criteria, and 0.59 for the 2003 Beers and STOPP criteria. For the three outcomes, the 2012 AGS Beers criteria had the highest sensitivity (61.2-71.2%) and the lowest specificity (41.2-70.7%), and the STOPP criteria had the lowest sensitivity (53.8-64.7%) but the highest specificity (47.8-78.1%). All three criteria were modestly prognostic for ADEs, EDs, and hospitalizations, with the STOPP criteria slightly outperforming both Beers criteria. With low sensitivity, low specificity, and low agreement between the criteria, they can be used in a complementary fashion to enhance sensitivity in detecting ADEs. © 2016, Copyright the Authors Journal compilation © 2016, The American Geriatrics Society.

  9. Use of beer bran as an adsorbent for the removal of organic compounds from wastewater.

    PubMed

    Adachi, Atsuko; Ozaki, Hiroaki; Kasuga, Ikuno; Okano, Toshio

    2006-08-23

    Beer bran was found to effectively adsorb several organic compounds, such as dichloromethane, chloroform, trichloroethylene, benzene, pretilachlor, and esprocarb. Equilibrium adsorption isotherms conformed to the Freundlich isotherm (log-log linear). Adsorption of these organic compounds by beer bran was observed in the pH range of 1-11. At equilibrium, the adsorption efficiency of beer bran for benzene, chloroform, and dichiloromethane was higher than that of activated carbon. The removal of these organic compounds by beer bran was attributed to the uptake by intracellular particles called spherosomes. The object of this work was to investigate several adsorbents for the effective removal of organic compounds from wastewater.

  10. Comment on the modified Beer-Lambert law for scattering media.

    PubMed

    Sassaroli, Angelo; Fantini, Sergio

    2004-07-21

    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 correct expression for the changes in the continuous wave optical signal associated with changes in the absorption coefficient of the investigated medium. Here we propose a notation for the modified Beer-Lambert law that keeps the typical form commonly found in the literature without introducing any incorrect assumptions.

  11. Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef.

    PubMed

    Melo, Armindo; Viegas, Olga; Petisca, Catarina; Pinho, Olívia; Ferreira, Isabel M P L V O

    2008-11-26

    The effect of beer or red wine marinades on the reduction of heterocyclic aromatic amines (HAs) formation in pan-fried beef was compared. The cooking experiments were performed under well-controlled temperature and time conditions. The samples were analyzed for HAs contents using solid-phase extraction and high-performance liquid chromatography-diode array detection/fluorescence detection. Unmarinated samples cooked in similar conditions provided reference HAs levels. Marinating with beer or with red wine resulted in decreased levels of HAs. The amount of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline reduced significantly, respectively, around 88 and 40% after 6 h of marinating with beer or with wine. High variations were observed for reductions of AalphaC, ranging between 7 and 77%. Only beer marinade significantly reduced the levels of 4,8-DiMeIQx at 1, 2, and 4 h of marinating. Multivariate statistical treatment of results indicated that beer can be more efficient on the reduction of some HAs formation. In addition, results from descriptive sensory analysis of unmarinated and 2 h marinated beef samples, tested for by two trained sensory panels, pointed to beer marinade as the most adequate for maintaining the usual overall appearance and quality of the pan-fried steaks.

  12. A Model for Sustainable Building Energy Efficiency Retrofit (BEER) Using Energy Performance Contracting (EPC) Mechanism for Hotel Buildings in China

    NASA Astrophysics Data System (ADS)

    Xu, Pengpeng

    Hotel building is one of the high-energy-consuming building types, and retrofitting hotel buildings is an untapped solution to help cut carbon emissions contributing towards sustainable development. Energy Performance Contracting (EPC) has been promulgated as a market mechanism for the delivery of energy efficiency projects. EPC mechanism has been introduced into China relatively recently, and it has not been implemented successfully in building energy efficiency retrofit projects. The aim of this research is to develop a model for achieving the sustainability of Building Energy Efficiency Retrofit (BEER) in hotel buildings under the Energy Performance Contracting (EPC) mechanism. The objectives include: • To identify a set of Key Performance Indicators (KPIs) for measuring the sustainability of BEER in hotel buildings; • To identify Critical Success Factors (CSFs) under EPC mechanism that have a strong correlation with sustainable BEER project; • To develop a model explaining the relationships between the CSFs and the sustainability performance of BEER in hotel building. Literature reviews revealed the essence of sustainable BEER and EPC, which help to develop a conceptual framework for analyzing sustainable BEER under EPC mechanism in hotel buildings. 11 potential KPIs for sustainable BEER and 28 success factors of EPC were selected based on the developed framework. A questionnaire survey was conducted to ascertain the importance of selected performance indicators and success factors. Fuzzy set theory was adopted in identifying the KPIs. Six KPIs were identified from the 11 selected performance indicators. Through a questionnaire survey, out of the 28 success factors, 21 Critical Success Factors (CSFs) were also indentified. Using the factor analysis technique, the 21 identified CSFs in this study were grouped into six clusters to help explain project success of sustainable BEER. Finally, AHP/ANP approach was used in this research to develop a model to examine the interrelationships among the identified CSFs, KPIs, and sustainable dimensions of BEER. The findings indicate that the success of sustainable BEER in hotel buildings under the EPC mechanism is mainly decided by project objectives control mechanism, available technology, organizing capacity of team leader, trust among partners, accurate M&V, and team workers' technical skills.

  13. Effects of moderate beer consumption on health and disease: A consensus document.

    PubMed

    de Gaetano, G; Costanzo, S; Di Castelnuovo, A; Badimon, L; Bejko, D; Alkerwi, A; Chiva-Blanch, G; Estruch, R; La Vecchia, C; Panico, S; Pounis, G; Sofi, F; Stranges, S; Trevisan, M; Ursini, F; Cerletti, C; Donati, M B; Iacoviello, L

    2016-06-01

    A large evidence-based review on the effects of a moderate consumption of beer on human health has been conducted by an international panel of experts who reached a full consensus on the present document. Low-moderate (up to 1 drink per day in women, up to 2 in men), non-bingeing beer consumption, reduces the risk of cardiovascular disease. This effect is similar to that of wine, at comparable alcohol amounts. Epidemiological studies suggest that moderate consumption of either beer or wine may confer greater cardiovascular protection than spirits. Although specific data on beer are not conclusive, observational studies seem to indicate that low-moderate alcohol consumption is associated with a reduced risk of developing neurodegenerative disease. There is no evidence that beer drinking is different from other types of alcoholic beverages in respect to risk for some cancers. Evidence consistently suggests a J-shaped relationship between alcohol consumption (including beer) and all-cause mortality, with lower risk for moderate alcohol consumers than for abstainers or heavy drinkers. Unless they are at high risk for alcohol-related cancers or alcohol dependency, there is no reason to discourage healthy adults who are already regular light-moderate beer consumers from continuing. Consumption of beer, at any dosage, is not recommended for children, adolescents, pregnant women, individuals at risk to develop alcoholism, those with cardiomyopathy, cardiac arrhythmias, depression, liver and pancreatic diseases, or anyone engaged in actions that require concentration, skill or coordination. In conclusion, although heavy and excessive beer consumption exerts deleterious effects on the human body, with increased disease risks on many organs and is associated to significant social problems such as addiction, accidents, violence and crime, data reported in this document show evidence for no harm of moderate beer consumption for major chronic conditions and some benefit against cardiovascular disease. Copyright © 2016 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.

  14. The Hispanic Americans Baseline Alcohol Survey (HABLAS): Alcoholic beverage preference across Hispanic national groups

    PubMed Central

    Caetano, Raul; Vaeth, Patrice A. C.; Ramisetty-Mikler, Suhasini; Rodriguez, Lori A.

    2009-01-01

    Background U.S. Hispanics come from many countries in Latin America, which can lead to different beverage preferences in the U.S. This paper examines choice for drinking wine, beer, and liquor across 4 Hispanic national groups: Mexican Americans, Puerto Ricans, Cuban Americans, and South/Central Americans. Methods A sample of 5,224 individuals 18 years of age and older was selected using multistage cluster procedures from the household population in 5 metropolitan areas of the U.S.: Miami, New York, Philadelphia, Houston, and Los Angeles. The survey weighted response rate was 76%. Face-to-face interviews lasting 1 hour on average were conducted in the respondents’ homes either in English or Spanish. Results Among men, beer drinkers consume the highest mean number of drinks per week in all national groups. Among women, this is true only of Puerto Ricans and Mexican Americans. Among men who drink beer, beer drinking constitutes 52% to 72% of total alcohol consumption. Among women who drink beer, beer consumption is associated with 32% to 64% of total consumption. Beer is the beverage most associated with binge drinking among Puerto Rican and Mexican American women, while among Cuban American and South/Central American this is seen for wine. Regression analyses showed no significant differences by national group in the likelihood of drinking 2 or fewer drinks (versus no drinks) of wine, beer, or liquor. Puerto Ricans were more likely (OR=1.47; 95% CI=1.00–2.14) than Cuban Americans to drink 3 or more drinks (compared to no drinks) of beer. There was no association between the likelihood of binge drinking and Hispanic national group. Conclusions Beverage preference across Hispanic national groups is similar. Beer is the preferred beverage. Alcohol control policies such as taxation and control of sales availability should apply equally to beer, liquor, and wine. Prevention interventions directed at different Hispanic national groups in the U.S. can be relatively uniform in their focus on the dangers associated with drinking different types of alcoholic beverages. PMID:18976346

  15. The Hispanic Americans baseline alcohol survey: alcoholic beverage preference across Hispanic national groups.

    PubMed

    Caetano, Raul; Vaeth, Patrice A C; Ramisetty-Mikler, Suhasini; Rodriguez, Lori A

    2009-01-01

    U.S. Hispanics come from many countries in Latin America, which can lead to different beverage preferences in the United States. This paper examines choice for drinking wine, beer, and liquor across 4 Hispanic national groups: Mexican Americans, Puerto Ricans, Cuban Americans, and South/Central Americans. A sample of 5,224 individuals 18 years of age and older was selected using multistage cluster procedures from the household population in 5 metropolitan areas of the United States: Miami, New York, Philadelphia, Houston, and Los Angeles. The survey weighted response rate was 76%. Face-to-face interviews lasting 1 hour on average were conducted in the respondents' homes either in English or Spanish. Among men, beer drinkers consume the highest mean number of drinks per week in all national groups. Among women, this is true only of Puerto Ricans and Mexican Americans. Among men who drink beer, beer drinking constitutes 52 to 72% of total alcohol consumption. Among women who drink beer, beer consumption is associated with 32 to 64% of total consumption. Beer is the beverage most associated with binge drinking among Puerto Rican and Mexican American women, while among Cuban Americans and South/Central Americans this is seen for wine. Regression analyses showed no significant differences by national group in the likelihood of drinking 2 or fewer drinks (vs. no drinks) of wine, beer, or liquor. Puerto Ricans were more likely (OR = 1.47; 95% CI = 1.00-2.14) than Cuban Americans to drink 3 or more drinks (compared with no drinks) of beer. There was no association between the likelihood of binge drinking and Hispanic national group. Beverage preference across Hispanic national groups is similar. Beer is the preferred beverage. Alcohol control policies such as taxation and control of sales availability should apply equally to beer, liquor, and wine. Prevention interventions directed at different Hispanic national groups in the United States can be relatively uniform in their focus on the dangers associated with drinking different types of alcoholic beverages.

  16. Introduction of low alcohol content beer. A test of the addition-substitution hypothesis.

    PubMed

    Whitehead, P C; Szandorowska, B

    1977-11-01

    Survey results indicate that most use of a low-alcohol-content beer is in place of other alcoholic beverages; the beer is also being used in situations in which formerly no alcoholic beverage had been consumed.

  17. 2012 American Geriatrics Society Beers criteria: enhanced applicability for detecting potentially inappropriate medications in European older adults? A comparison with the Screening Tool of Older Person's Potentially Inappropriate Prescriptions.

    PubMed

    Blanco-Reina, Encarnación; Ariza-Zafra, Gabriel; Ocaña-Riola, Ricardo; León-Ortiz, Matilde

    2014-07-01

    To determine the prevalence of potentially inappropriate medications (PIMs) and related factors through a comparative analysis of the Screening Tool of Older Person's Potentially Inappropriate Prescriptions (STOPP), the 2003 Beers criteria, and the 2012 AGS update of the Beers criteria. Cross-sectional. Primary care. Community-dwelling persons aged 65 and older who live on the island of Lanzarote, Spain (N = 407). Sociodemographic characteristics; independence in activities of daily living; cognitive function; Geriatric Depression Scale; clinical diagnoses; and complete data on indication, dosage, and length of drug treatments. One thousand eight hundred seventh-two prescriptions were examined, and the rate of PIMs was assessed with the three criteria. The primary endpoint was the percentage of participants receiving at least one PIM. Multivariate logistic regression was used to examine the factors related to PIMs. Potentially inappropriate medications were present in 24.3%, 35.4%, and 44% of participants, according to the 2003 Beers criteria, STOPP, and 2012 Beers criteria, respectively. The profile of PIMs was also different (the most frequent being benzodiazepines in both Beers criteria lists and aspirin in the STOPP). The number of drugs was associated with risk of prescribing PIMs in all three models, as was the presence of a psychological disorder in the 2003 Beers criteria (odds ratio (OR) = 2.07, 95% confidence interval (CI) = 1.26-3.40) and the 2012 Beers criteria (OR = 2.91, 95% CI = 1.83-4.66). The kappa for degree of agreement between STOPP and the 2012 Beers criteria was 0.35 (95% CI = 0.25-0.44). The 2012 Beers criteria detected the highest number of PIMs, and given the scant overlapping with the STOPP criteria, the use of both tools may be seen as complementary. © 2014, Copyright the Authors Journal compilation © 2014, The American Geriatrics Society.

  18. 27 CFR 25.163 - Method of tax payment.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ..., DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Preparation and Remittance of Tax Returns § 25.163 Method of tax payment. A brewer shall pay the tax on beer by return on Form 5000.24, as provided in §§ 25...

  19. 27 CFR 25.163 - Method of tax payment.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ..., DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Preparation and Remittance of Tax Returns § 25.163 Method of tax payment. A brewer shall pay the tax on beer by return on TTB F 5000.24, as provided in §§ 25...

  20. 27 CFR 25.163 - Method of tax payment.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ..., DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Preparation and Remittance of Tax Returns § 25.163 Method of tax payment. A brewer shall pay the tax on beer by return on TTB F 5000.24, as provided in §§ 25...

  1. 27 CFR 25.163 - Method of tax payment.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ..., DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Preparation and Remittance of Tax Returns § 25.163 Method of tax payment. A brewer shall pay the tax on beer by return on TTB F 5000.24, as provided in §§ 25...

  2. HPLC Analysis of alpha and beta Acids in Hops

    DOE Office of Scientific and Technical Information (OSTI.GOV)

    Danenhower, Travis; Force, Leyna; Petersen, Kenneth

    Early in brewing history, a variety of herbs and spices (such as coriander, rosemary, yarrow, and bog myrtle) were used to flavor beer (1). It is evident, from the Bavarian Purity Law of 1516, that a major shift in beer flavoring occurred around the middle of the second millennium. This law declared that only three ingredients could be used to brew beer: barley, water, and hops (1), thus eliminating other spices from German beer. (The importance of yeast had not yet been uncovered.)

  3. Determination of green, blue and yellow artificial food colorants and their abuse in herb-coloured green Easter beers on tap.

    PubMed

    Stachová, Ivana; Lhotská, Ivona; Solich, Petr; Šatínský, Dalibor

    2016-07-01

    Beer is one of the most popular alcoholic beverages worldwide. For consumer acceptance, significant factors are its taste, flavour and colour. This study determines selected synthetic green, blue and yellow food colorants in popular Easter herb-coloured green beers on tap produced in breweries on Holy Thursday. The abuse of beer colouring with Tartrazine (E 102), Quinoline yellow (E 104), Sunset yellow (E 110), Patent blue (E 131), Indigo carmine (E 132), Brilliant blue FCF (E 133), Green S (E 142) and Fast green FCF (E 143) was assessed in 11 green beer samples purchased in local restaurants. HPLC was used for the separation and detection of artificial colorants with diode-array detection and a Chromolith Performance CN 100 × 4.6 mm column with guard pre-column Chromolith CN 5 × 4.6 mm. Separation was performed in gradient elution with mobile phase containing methanol-aqueous 2% ammonium acetate at pH 7.0. The study showed that eight beers (70%) marketed in the Czech Republic contained artificial colorants (Tartrazine and Brilliant blue FCF). The concentration of colorants found in analysed green herb-coloured beers ranged from 1.58 to 3.49 mg l(-)(1) for Tartrazine, 0.45-2.18 mg l(-)(1) for Brilliant blue, while Indigo carmine was detected only once at concentration 2.36 mg l(-)(1). Only three beers showed no addition of the synthetic colorants. However, the levels of artificial colorants found in beers marketed in the Czech region were very low and did not show a serious risk for consumers' health.

  4. Contributors to dietary glycaemic index and glycaemic load in the Netherlands: the role of beer.

    PubMed

    Sluik, Diewertje; Atkinson, Fiona S; Brand-Miller, Jennie C; Fogelholm, Mikael; Raben, Anne; Feskens, Edith J M

    2016-04-14

    Diets high in glycaemic index (GI) and glycaemic load (GL) have been associated with a higher diabetes risk. Beer explained a large proportion of variation in GI in a Finnish and an American study. However, few beers have been tested according to International Organization for Standardization (ISO) methodology. We tested the GI of beer and estimated its contribution to dietary GI and GL in the Netherlands. GI testing of pilsner beer (Pilsner Urquell) was conducted at The University of Sydney according to ISO international standards with glucose as the reference food. Subsequently, GI and GL values were assigned to 2556 food items in the 2011 Dutch food composition table using a six-step methodology and consulting four databases. This table was linked to dietary data from 2106 adults in the Dutch National Food Consumption Survey 2007-2010. Stepwise linear regression identified contribution to inter-individual variation in dietary GI and GL. The GI of pilsner beer was 89 (SD 5). Beer consumption contributed to 9·6 and 5·3% inter-individual variation in GI and GL, respectively. Other foods that contributed to the inter-individual variation in GI and GL included potatoes, bread, soft drinks, sugar, candy, wine, coffee and tea. The results were more pronounced in men than in women. In conclusion, beer is a high-GI food. Despite its relatively low carbohydrate content (approximately 4-5 g/100 ml), it still made a contribution to dietary GL, especially in men. Next to potatoes, bread, sugar and sugar-sweetened beverages, beer captured a considerable proportion of between-person variability in GI and GL in the Dutch diet.

  5. Informal workers and access to healthcare: a qualitative study of facilitators and barriers to accessing healthcare for beer promoters in the Lao People's Democratic Republic.

    PubMed

    Sychareun, Vanphanom; Vongxay, Viengnakhone; Thammavongsa, Vassana; Thongmyxay, Souksamone; Phummavongsa, Phouthong; Durham, Jo

    2016-04-18

    Informal workers often face considerable risks and vulnerabilities as a consequence of their work and employment conditions. The purpose of this study was to examine the interplay between the experience of informal work and access to health, using as an example, female beer promoters employed in the informal economy, in the Lao People's Democratic Republic. In-depth interviews were undertaken with 24 female beer promoters working in beer shops, restaurants and entertainment venues in Vientiane City. The recruitment strategy of snowball sampling was used. Interviews explored the beer promoter's experience of the organization of work, perceived healthcare needs, access to healthcare and insurance, and health seeking practices. The data was analysed thematically and subsequently using Bourdieu's concepts of habitus, capital and field. Most of the beer promoters included in the study were 18 years of age, single, had worked as beer promoters for more than one year and just over half were working to support their higher education. The beer promoters demonstrated a holistic view of health, also viewing good health as contributing to being beautiful - an important attribute in their work. Many reported that their work conditions, including the noisy environment, exposure to second-hand tobacco smoke, long hours on their feet and sexual harassment negatively affected their physical and mental health. Only four participants had any form of health insurance with access to healthcare constrained by individual characteristics, health system factors and the conditions of their informal employment. Drawing on the work of Bourdieu, the study shows how both employment and illness are linked to habitus embodied in everyday practices, access to capital and the position the female beer promoters hold in the social hierarchy in the field of employment.

  6. The Chemistry of Beer Instability

    ERIC Educational Resources Information Center

    Stewart, Graham G.

    2004-01-01

    Brewing of beer, one of the oldest biotechnology industries was one of the earliest processes to be undertaken on commercial basis. Biological instability involves contamination of bacteria, yeast, or mycelia fungi and there is always a risk in brewing that beer can become contaminated by micro-organisms.

  7. 27 CFR 70.412 - Excise taxes.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... Relating to Alcohol, Tobacco, Firearms, and Explosives Provisions Relating to Distilled Spirits, Wines, and Beer § 70.412 Excise taxes. (a) Collection. Taxes on distilled spirits, wines, and beer are paid by... taxes incurred on distilled spirits, wines, and beer during the semimonthly or quarterly period. Payment...

  8. Bioprocess Intensification of Beer Fermentation Using Immobilised Cells

    NASA Astrophysics Data System (ADS)

    Verbelen, Pieter J.; Nedović, Viktor A.; Manojlović, Verica; Delvaux, Freddy R.; Laskošek-Čukalović, Ida; Bugarski, Branko; Willaert, Ronnie

    Beer production with immobilised yeast has been the subject of research for approximately 30 years but has so far found limited application in the brewing industry, due to engineering problems, unrealised cost advantages, microbial contaminations and an unbalanced beer flavor (Linko et al. 1998; Brányik et al. 2005; Willaert and Nedović 2006). The ultimate aim of this research is the production of beer of desired quality within 1-3 days. Traditional beer fermentation systems use freely suspended yeast cells to ferment wort in an unstirred batch reactor. The primary fermentation takes approximately 7 days with a subsequent secondary fermentation (maturation) of several weeks. A batch culture system employing immobilization could benefit from an increased rate of fermentation. However, it appears that in terms of increasing productivity, a continuous fermentation system with immobilization would be the best method (Verbelen et al. 2006). An important issue of the research area is whether beer can be produced by immobilised yeast in continuous culture with the same characteristic as the traditional method.

  9. Analysis of 100-Year-Old Beer Originated from the Czech Republic.

    PubMed

    Olšovská, Jana; Matoulková, Dagmar; Dušek, Martin; Felsberg, Jürgen; Jelínková, Markéta; Čejka, Pavel; Štěrba, Karel

    2017-04-26

    Three bottles of different beers were found in 2015 during a reconstruction of the brewery of the Raven Trading s.r.o. company in Záhlinice, Czech Republic. Thanks to good storage conditions, it was possible to analyze their original characteristics. All three bottles contained most probably lager type beer. One beer had sulfuric and fecal off-flavors; it was bright with the original extract of 10.3° Plato. The second beer, with an original extract of 7.6° Plato, was dark and very acidic, resembling Lambic. DNA analysis proved the presence of Dekkera bruxellensis, which corresponded to its chemical profile (total acidity, FAN, ethyl acetate, total esters). The third beer contained traces of carbon dioxide bubbles, was light brown and slightly bitter, with an original extract 10.4° Plato. Because it obviously underwent a natural aging process, sweetness, honey, and fruity off-flavors were detected and transformation products of iso-α-acids were found.

  10. The impact of television advertising on alcohol consumption: an experiment.

    PubMed

    Kohn, P M; Smart, R G

    1984-07-01

    A videotaped indoor soccer game was shown to 125 men college students, ostensibly to evaluate the sport's televiewing appeal. Different versions of the videotape included zero, four or nine beer commercials. Refreshments, including beer, were available to the subjects. Half the subjects had immediate access to beer, and half had access delayed by one half hour. Exposure to the first few commercials increased consumption; however, continued exposure did not. Over the entire experiment, advertising had no significant effect on total beer consumption. Delayed access to beer led to compensatory beer consumption, notably in the third half hour. The results of the present study were interpreted as not supporting strong concern about television advertising's impact on immediate consumption of available alcohol. The results suggest that experiments on alcohol advertising are likely to produce negative results where drinking is measured over a substantial period (e.g., an hour or more), and positive results where drinking is measured over a brief period (e.g., half an hour or less).

  11. Evaluation of Beer Fermentation with a Novel Yeast
Williopsis saturnus.

    PubMed

    Liu, Shao-Quan; Quek, Althea Ying Hui

    2016-12-01

    The aim of this study is to evaluate the potential of a novel yeast Williopsis saturnus var. mrakii NCYC 500 to produce fruity beer. Fermentation performance of W. mrakii and beer volatile composition were compared against that fermented with Saccharomyces cerevisiae Safale US-05. o Brix, sugar and pH differed significantly between the two types of beer. A total of 8 alcohols, 11 acids, 41 esters, 9 aldehydes, 8 ketones, 21 terpenes and terpenoids, 5 Maillard reaction products and 2 volatile phenolic compounds were detected. Yeast strain Safale US-05 was more capable of producing a wider range of ethyl and other esters, while yeast strain NCYC 500 produced significantly higher amounts of acetate esters. Strain NCYC 500 retained more terpenes and terpenoids, suggesting that the resultant beer could possess more of the aromatic hint of hops. This study showed that W. saturnus var. mrakii NCYC 500 could ferment wort to produce low-alcohol beer with higher levels of acetate esters, terpenes and terpenoids than yeast S. cerevisiae Safale US-05.

  12. Free and Protein-Bound Maillard Reaction Products in Beer: Method Development and a Survey of Different Beer Types.

    PubMed

    Hellwig, Michael; Witte, Sophia; Henle, Thomas

    2016-09-28

    The Maillard reaction is important for beer color and flavor, but little is known about the occurrence of individual glycated amino acids in beer. Therefore, seven Maillard reaction products (MRPs), namely, fructosyllysine, maltulosyllysine, pyrraline, formyline, maltosine, MG-H1, and argpyrimidine, were synthesized and quantitated in different types of beer (Pilsner, dark, bock, wheat, and nonalcoholic beers) by HPLC-ESI-MS/MS in the multiple reaction monitoring mode through application of the standard addition method. Free MRPs were analyzed directly. A high molecular weight fraction was isolated by dialysis and hydrolyzed enzymatically prior to analysis. Maltulosyllysine was quantitated for the first time in food. The most important free MRPs in beer are fructosyllysine (6.8-27.0 mg/L) and maltulosyllysine (3.7-21.8 mg/L). Beer contains comparatively high amounts of late-stage free MRPs such as pyrraline (0.2-1.6 mg/L) and MG-H1 (0.3-2.5 mg/L). Minor amounts of formyline (4-230 μg/L), maltosine (6-56 μg/L), and argpyrimidine (0.1-4.1 μg/L) were quantitated. Maltulosyllysine was the most significant protein-bound MRP, but both maltulosyllysine and fructosyllysine represent only 15-60% of the total protein-bound lysine-derived Amadori products. Differences in the patterns of protein-bound and free individual MRPs and the ratios between them were identified, which indicate differences in their chemical, biochemical, and microbiological stabilities during the brewing process.

  13. Assessment of beer quality based on foamability and chemical composition using computer vision algorithms, near infrared spectroscopy and machine learning algorithms.

    PubMed

    Gonzalez Viejo, Claudia; Fuentes, Sigfredo; Torrico, Damir; Howell, Kate; Dunshea, Frank R

    2018-01-01

    Beer quality is mainly defined by its colour, foamability and foam stability, which are influenced by the chemical composition of the product such as proteins, carbohydrates, pH and alcohol. Traditional methods to assess specific chemical compounds are usually time-consuming and costly. This study used rapid methods to evaluate 15 foam and colour-related parameters using a robotic pourer (RoboBEER) and chemical fingerprinting using near infrared spectroscopy (NIR) from six replicates of 21 beers from three types of fermentation. Results from NIR were used to create partial least squares regression (PLS) and artificial neural networks (ANN) models to predict four chemometrics such as pH, alcohol, Brix and maximum volume of foam. The ANN method was able to create more accurate models (R 2  = 0.95) compared to PLS. Principal components analysis using RoboBEER parameters and NIR overtones related to protein explained 67% of total data variability. Additionally, a sub-space discriminant model using the absorbance values from NIR wavelengths resulted in the successful classification of 85% of beers according to fermentation type. The method proposed showed to be a rapid system based on NIR spectroscopy and RoboBEER outputs of foamability that can be used to infer the quality, production method and chemical parameters of beer with minimal laboratory equipment. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  14. Simultaneous determination of diethylacetal and acetaldehyde during beer fermentation and storage process.

    PubMed

    Liu, Chunfeng; Li, Qi; Niu, Chengtuo; Zheng, Feiyun; Zhao, Yun

    2018-03-15

    Acetaldehyde is an important flavor component in beer, which is possibly carcinogenic to humans. Due to the limit of present detect methods, only the free-state acetaldehyde in beers was focused on, but the acetal in beers had been hardly reported so far. A sensitive HS-GC method was developed for the determination of diethylacetal and acetaldehyde in beer. The column DB-23 was chosen with a total run time of 22.5 min. The optimal addition amount of NaCl, equilibrium temperature and time were 2.0 g, 70 °C, and 30 min. Both for diethylacetal and acetaldehyde analysis, the LOD was 0.005 mg/L with RSD<5.5 %. The recoveries of acetaldehyde and diethylacetal were 95-110% and 95-115%. The diethylacetal and acetaldehyde average content in 24 beer products were 11.83 mg/L and 4.36 mg/L, respectively. Pearson correlation coefficient between diethylacetal and acetaldehyde was the highest (0.963). Both of diethylacetal and acetaldehyde content increased to a peak value when fermentation for 3 days, and then decreased to a lower value. Both during the normal storage and forcing aging process, the diethylacetal content decreased and the acetaldehyde content increased gradually with time extending. When beers were forced aging for 4 days, the increased ratio of acetaldehyde could be above 40.00%. The newly established method can be used to assess acetaldehyde level and flavor quality in beer more scientifically. This article is protected by copyright. All rights reserved.

  15. 19 CFR 191.166 - Destruction of merchandise.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... THE TREASURY (CONTINUED) DRAWBACK Distilled Spirits, Wines, or Beer Which Are Unmerchantable or Do Not... drawback claimant who proposes to destroy rather than export the distilled spirits, wine, or beer shall state that fact on Customs Form 7551. (b) Action by Customs. Distilled spirits, wine, or beer returned...

  16. 19 CFR 191.166 - Destruction of merchandise.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... THE TREASURY (CONTINUED) DRAWBACK Distilled Spirits, Wines, or Beer Which Are Unmerchantable or Do Not... drawback claimant who proposes to destroy rather than export the distilled spirits, wine, or beer shall state that fact on Customs Form 7551. (b) Action by Customs. Distilled spirits, wine, or beer returned...

  17. 27 CFR 28.143 - Containers.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Containers. 28.143 Section....143 Containers. (a) Beer. Beer being exported, used as supplies on vessels and aircraft, or..., or bulk containers. (b) Beer concentrate. Concentrate may not be removed for export, or for transfer...

  18. 27 CFR 70.411 - Imposition of taxes, qualification requirements, and regulations.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... Provisions Relating to Distilled Spirits, Wines, and Beer § 70.411 Imposition of taxes, qualification... distilled spirits (including alcohol), wine and beer. (b) Qualification requirements. Distillers, winemakers... beer which are within the jurisdiction of TTB are published in the regulations described in this...

  19. 27 CFR 70.411 - Imposition of taxes, qualification requirements, and regulations.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... Provisions Relating to Distilled Spirits, Wines, and Beer § 70.411 Imposition of taxes, qualification... distilled spirits (including alcohol), wine and beer. (b) Qualification requirements. Distillers, winemakers... beer which are within the jurisdiction of TTB are published in the regulations described in this...

  20. 27 CFR 70.411 - Imposition of taxes, qualification requirements, and regulations.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... Provisions Relating to Distilled Spirits, Wines, and Beer § 70.411 Imposition of taxes, qualification... distilled spirits (including alcohol), wine and beer. (b) Qualification requirements. Distillers, winemakers... beer which are within the jurisdiction of TTB are published in the regulations described in this...

  1. 76 FR 12412 - Proposed Information Collections; Comment Request

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-03-07

    ... Management and Budget (OMB) approval of the relevant information collection. All comments are part of the...: Drawback on Beer Exported. OMB Control Number: 1513-0017. TTB Form Number: 5130.6. Abstract: When taxpaid beer is removed from a brewery and ultimately exported, the brewer exporting the beer is eligible for a...

  2. 76 FR 29815 - Submission for OMB Review; Comment Request

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-05-23

    ... on Beer Exported. Form: TTB F 5130.6 Abstract: When tax-paid beer is removed from a brewery and ultimately exported, the brewer exporting the beer is eligible for a drawback (refund) of Federal taxes paid... revenue and public safety. These are normal business records that the manufacturer already keeps...

  3. 27 CFR 70.411 - Imposition of taxes, qualification requirements, and regulations.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... Provisions Relating to Distilled Spirits, Wines, and Beer § 70.411 Imposition of taxes, qualification... of 1954 imposes taxes on distilled spirits (including alcohol), wine and beer. (b) Qualification... to distilled spirits, wines, and beer which are within the jurisdiction of TTB are published in the...

  4. 27 CFR 27.55 - Federal Alcohol Administration Act permit.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Permit for Importation of Distilled Spirits, Wines and Beer § 27.55 Federal Alcohol..., wines or beer for nonindustrial use is required to procure a permit therefor. (Sec. 3, 49 Stat. 978, as...

  5. 27 CFR 25.177 - Evasion of or failure to pay tax; failure to file a tax return.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Failure to... on beer or for failure to file a tax return. (Act of Aug. 16, 1954, 68A Stat. 821, as amended, 826...

  6. 27 CFR 27.55 - Federal Alcohol Administration Act permit.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Permit for Importation of Distilled Spirits, Wines and Beer § 27.55 Federal Alcohol..., wines or beer for nonindustrial use is required to procure a permit therefor. (Sec. 3, 49 Stat. 978, as...

  7. 27 CFR 25.35 - Tanks.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... TREASURY LIQUORS BEER Construction and Equipment Equipment § 25.35 Tanks. Each stationary tank, vat, cask or other container used, or intended for use, as a receptacle for wort, beer or concentrate produced from beer shall: (a) Be durably marked with a serial number and capacity; and (b) Be equipped with a...

  8. 27 CFR 25.177 - Evasion of or failure to pay tax; failure to file a tax return.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Failure to... on beer or for failure to file a tax return. (Act of Aug. 16, 1954, 68A Stat. 821, as amended, 826...

  9. 27 CFR 25.177 - Evasion of or failure to pay tax; failure to file a tax return.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Failure to... on beer or for failure to file a tax return. (Act of Aug. 16, 1954, 68A Stat. 821, as amended, 826...

  10. 27 CFR 25.35 - Tanks.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... TREASURY ALCOHOL BEER Construction and Equipment Equipment § 25.35 Tanks. Each stationary tank, vat, cask or other container used, or intended for use, as a receptacle for wort, beer or concentrate produced from beer shall: (a) Be durably marked with a serial number and capacity; and (b) Be equipped with a...

  11. 27 CFR 25.177 - Evasion of or failure to pay tax; failure to file a tax return.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL BEER Tax on Beer Failure to... on beer or for failure to file a tax return. (Act of Aug. 16, 1954, 68A Stat. 821, as amended, 826...

  12. 27 CFR 27.55 - Federal Alcohol Administration Act permit.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Permit for Importation of Distilled Spirits, Wines and Beer § 27.55 Federal Alcohol..., wines or beer for nonindustrial use is required to procure a permit therefor. (Sec. 3, 49 Stat. 978, as...

  13. 27 CFR 27.55 - Federal Alcohol Administration Act permit.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY ALCOHOL IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Permit for Importation of Distilled Spirits, Wines and Beer § 27.55 Federal Alcohol..., wines or beer for nonindustrial use is required to procure a permit therefor. (Sec. 3, 49 Stat. 978, as...

  14. 78 FR 37662 - Proposed Information Collections; Comment Request

    Federal Register 2010, 2011, 2012, 2013, 2014

    2013-06-21

    ... Structures, and Marks, Brands, and Labels on Containers of Beer. OMB Control Number: 1513-0086. TTB Record... segregation of taxpaid and nontaxpaid beer. Marks, brands, and labels on containers of beer are necessary to inform consumers of container contents and to identify the brewer and place of production. TTB's marking...

  15. 27 CFR 25.35 - Tanks.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... TREASURY LIQUORS BEER Construction and Equipment Equipment § 25.35 Tanks. Each stationary tank, vat, cask or other container used, or intended for use, as a receptacle for wort, beer or concentrate produced from beer shall: (a) Be durably marked with a serial number and capacity; and (b) Be equipped with a...

  16. 27 CFR 27.55 - Federal Alcohol Administration Act permit.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS IMPORTATION OF DISTILLED SPIRITS, WINES, AND BEER General Requirements Permit for Importation of Distilled Spirits, Wines and Beer § 27.55 Federal Alcohol..., wines or beer for nonindustrial use is required to procure a permit therefor. (Sec. 3, 49 Stat. 978, as...

  17. 27 CFR 25.177 - Evasion of or failure to pay tax; failure to file a tax return.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... ALCOHOL AND TOBACCO TAX AND TRADE BUREAU, DEPARTMENT OF THE TREASURY LIQUORS BEER Tax on Beer Failure to... on beer or for failure to file a tax return. (Act of Aug. 16, 1954, 68A Stat. 821, as amended, 826...

  18. A Framework for the Design of Service Systems

    NASA Astrophysics Data System (ADS)

    Tan, Yao-Hua; Hofman, Wout; Gordijn, Jaap; Hulstijn, Joris

    We propose a framework for the design and implementation of service systems, especially to design controls for long-term sustainable value co-creation. The framework is based on the software support tool e3-control. To illustrate the framework we use a large-scale case study, the Beer Living Lab, for simplification of customs procedures in international trade. The BeerLL shows how value co-creation can be achieved by reduction of administrative burden in international beer export due to electronic customs. Participants in the BeerLL are Heineken, IBM and Dutch Tax & Customs.

  19. The transfer of {sup 137}Cs from barley to beer

    DOE Office of Scientific and Technical Information (OSTI.GOV)

    Proehl, G.; Mueller, H.; Voigt, G.

    Beer has been brewed from barley contaminated with {sup 137}Cs as a consequence of the Chernobyl accident. The {sup 137}Cs activity has been measured in all intermediate steps and in the by-products of the production process. About 35 % of the {sup 137}Cs in barley were recovered in beer. Processing factors defined as the concentration ratio of processed and raw products were determined to be 0.61, 3.3, 0.1 and 0.11 for malt, malt germs, spent grains and beer, respectively. 4 refs., 2 tabs.

  20. Pharmacokinetics of reduced iso-α-acids in volunteers following clear bottled beer consumption.

    PubMed

    Rodda, Luke N; Gerostamoulos, Dimitri; Drummer, Olaf H

    2015-05-01

    Reduced iso-α-acids (reduced IAA) consisting of the rho-, tetrahydro- and hexahydro-IAA groups (RIAA, TIAA and HIAA, respectively) are ingredient congeners specific to beer and generally found in clear and also occasionally green bottled beer. Concentrations of reduced IAA were determined in the blood and urine of five volunteers over 6h following the consumption of small volumes of beer containing each of the reduced IAA. The reduced IAA were absorbed and bioavailable with peak concentrations at 0.5h followed by a drop of generally fivefold by 2h. Preliminary pharmacokinetics of these compounds in humans shows relatively small inter-individual differences and an estimated short half-life varying between ∼38 and 46min for the three groups. Comparison of RIAA analyte ratios within the group indicate that some analytes eliminate relatively faster than others and the formation of metabolite products was observed. Preliminary urine analysis showed only unmodified RIAA analytes were detectable throughout 6h and suggests extensive phase I metabolism of TIAA and HIAA analytes. In authentic forensic casework where clear or green bottled beers are consumed, the identification of reduced IAA groups may provide a novel method to target ingredient congeners consistent with beer ingestion and suggest the type of beer consumed. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

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