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...

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...

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...

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...

Brewing Science

ERIC Educational Resources Information Center

Pelter, Michael

2006-01-01

Following the brewing process from grain to glass, this course uses the biological and chemical principles of brewing to teach science to the nonscience major. Discussion of the scientific aspects of malting, mashing, fermentation, and the making of different beer styles is complemented by laboratory exercises that use scientific methods to…

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.

78 FR 58559 - United States

Federal Register 2010, 2011, 2012, 2013, 2014

2013-09-24

... license to ten Modelo Brand Beers, including Corona Extra, this country's bestselling imported beer and... failure of the government to discharge its duty, the Court, in making its public interest finding, should...

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.

Energy Efficiency Improvement and Cost Saving Opportunities for Breweries: An ENERGY STAR(R) Guide for Energy and Plant Managers

DOE Office of Scientific and Technical Information (OSTI.GOV)

Galitsky, Christina; Martin, Nathan; Worrell, Ernst

2003-09-01

Annually, breweries in the United States spend over $200 million on energy. Energy consumption is equal to 38 percent of the production costs of beer, making energy efficiency improvement an important way to reduce costs, especially in times of high energy price volatility. After a summary of the beer making process and energy use, we examine energy efficiency opportunities available for breweries. We provide specific primary energy savings for each energy efficiency measure based on case studies that have implemented the measures, as well as references to technical literature. If available, we have also listed typical payback periods. Our findingsmore » suggest that given available technology, there are still opportunities to reduce energy consumption cost-effectively in the brewing industry. Brewers value highly the quality, taste and drinkability of their beer. Brewing companies have and are expected to continue to spend capital on cost-effective energy conservation measures that meet these quality, taste and drinkability requirements. For individual plants, further research on the economics of the measures, as well as their applicability to different brewing practices, is needed to assess implementation of selected technologies.« less

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.

Industrial College of the Armed Forces Industry Studies 2002: Biotechnology

DTIC Science & Technology

2002-01-01

The following technologies are commonly included as parts of the biotechnology "industry":3 Fermentation : Early humans realized that the by-products...leavening agent. Yeast also produces alcohol during the production of wine and beer. Bacteria produce lactic acid for making yogurt and acetic acid...for making vinegar. New fermentation processes are being used to produce a wide variety of products including antibiotics, hormones, and enzymes

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.

Making a frothy shampoo or beer

NASA Astrophysics Data System (ADS)

Durian, Douglas

2011-03-01

The terms ``foam'' and ``froth'' refer to a dispersion of gas bubbles in a liquid. Why do certain liquids show a tendency to foam while others do not? For example, bubbles can be produced in pure water by vigorous agitation, but then they rapidly coalesce and disappear. While foams cannot be produced with pure water, foams associated with beer or shampoo can persist for several minutes or even hours. What ingredient(s) in shampoo and beer make their foams stable, and what physical concepts control their stability? In this talk I'll review three basic mechanisms underlying foam stability, and I'll make connection with current research on coarsening by the diffusion of gas from smaller to larger bubbles. With thanks to Srinivasa Raghavan, Adam Roth, and NASA Microgravity Fluid Physics Grant NNX07AP20G.

Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation.

PubMed

Andrés-Iglesias, Cristina; García-Serna, Juan; Montero, Olimpio; Blanco, Carlos A

2015-10-01

The coupled operation of vacuum distillation process to produce alcohol free beer at laboratory scale and Aspen HYSYS simulation software was studied to define the chemical changes during the dealcoholization process in the aroma profiles of 2 different lager beers. At the lab-scale process, 2 different parameters were chosen to dealcoholize beer samples, 102mbar at 50°C and 200mbar at 67°C. Samples taken at different steps of the process were analyzed by HS-SPME-GC-MS focusing on the concentration of 7 flavor compounds, 5 alcohols and 2 esters. For simulation process, the EoS parameters of the Wilson-2 property package were adjusted to the experimental data and one more pressure was tested (60mbar). Simulation methods represent a viable alternative to predict results of the volatile compound composition of a final dealcoholized beer. Copyright © 2015 Elsevier Ltd. All rights reserved.

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.

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.

The Identification of Novel Diagnostic Marker Genes for the Detection of Beer Spoiling Pediococcus damnosus Strains Using the BlAst Diagnostic Gene findEr

PubMed Central

Schmid, Jonas; Zehe, Anja; Vogel, Rudi F.

2016-01-01

As the number of bacterial genomes increases dramatically, the demand for easy to use tools with transparent functionality and comprehensible output for applied comparative genomics grows as well. We present BlAst Diagnostic Gene findEr (BADGE), a tool for the rapid prediction of diagnostic marker genes (DMGs) for the differentiation of bacterial groups (e.g. pathogenic / nonpathogenic). DMG identification settings can be modified easily and installing and running BADGE does not require specific bioinformatics skills. During the BADGE run the user is informed step by step about the DMG finding process, thus making it easy to evaluate the impact of chosen settings and options. On the basis of an example with relevance for beer brewing, being one of the oldest biotechnological processes known, we show a straightforward procedure, from phenotyping, genome sequencing, assembly and annotation, up to a discriminant marker gene PCR assay, making comparative genomics a means to an end. The value and the functionality of BADGE were thoroughly examined, resulting in the successful identification and validation of an outstanding novel DMG (fabZ) for the discrimination of harmless and harmful contaminations of Pediococcus damnosus, which can be applied for spoilage risk determination in breweries. Concomitantly, we present and compare five complete P. damnosus genomes sequenced in this study, finding that the ability to produce the unwanted, spoilage associated off-flavor diacetyl is a plasmid encoded trait in this important beer spoiling species. PMID:27028007

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.

Application and possible benefits of high hydrostatic pressure or high-pressure homogenization on beer processing: A review.

PubMed

Santos, Lígia Mr; Oliveira, Fabiano A; Ferreira, Elisa Hr; Rosenthal, Amauri

2017-10-01

Beer is the most consumed beverage in the world, especially in countries such as USA, China and Brazil.It is an alcoholic beverage made from malted cereals, and the barley malt is the main ingredient, added with water, hops and yeast. High-pressure processing is a non-traditional method to preserve food and beverages. This technology has become more interesting compared to heat pasteurization, due to the minimal changes it brings to the original nutritional and sensory characteristics of the product, and it comprises two processes: high hydrostatic pressure, which is the most industrially used process, and high-pressure homogenization. The use of high pressure almost does not affect the molecules that are responsible for the aroma and taste, pigments and vitamins compared to the conventional thermal processes. Thus, the products processed by high-pressure processing have similar characteristics compared to fresh products, including beer. The aim of this paper was to review what has been investigated about beer processing using this technology regarding the effects on physicochemical, microbiology and sensory characteristics and related issues. It is organized by processing steps, since high pressure can be applied to malting, mashing, boiling, filtration and pasteurization. Therefore, the beer processed with high-pressure processing may have an extended shelf-life because this process can inactivate beer spoilage microorganisms and result in a superior sensory quality related to freshness and preservation of flavors as it does to juices that are already commercialized. However, beyond this application, high-pressure processing can modify protein structures, such as enzymes that are present in the malt, like α- and β-amylases. This process can activate enzymes to promote, for example, saccharification, or instead inactivate at the end of mashing, depending on the pressure the product is submitted, besides being capable of isomerizing hops to raise beer bitterness. As a consequence, the process may reduce steam demand and residue generation. Therefore, the use of high-pressure processing can potentially replace or be combined with heat processes usually applied to beer, thus bringing benefits to the sensory quality of the product and to the environment.

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.

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.

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.

STS-127 Crew Visit to Anne Beers Elementary

NASA Image and Video Library

2009-09-23

Students, including Marcus Pratt, left, and Ajani Young, second from left, pay close attention as the crew from STS-127 makes their presentation during a visit to Anne Beers Elementary school, Thursday, Sept. 24, 2009, in Washington. Photo Credit: (NASA/Paul E. Alers)

Making a Better Beer Glass.

ERIC Educational Resources Information Center

Hoffer, Alan R.

1982-01-01

A class activity is detailed in which alternative designs for glasses are examined. The goal is to design a glass which is built tilted, so that beer can be poured in without creating a foam problem. The activity is viewed as one leading to interesting questions. (MP)

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

Physics of beer tapping.

PubMed

Rodríguez-Rodríguez, Javier; Casado-Chacón, Almudena; Fuster, Daniel

2014-11-21

The popular bar prank known in colloquial English as beer tapping consists in hitting the top of a beer bottle with a solid object, usually another bottle, to trigger the foaming over of the former within a few seconds. Despite the trick being known for a long time, to the best of our knowledge, the phenomenon still lacks scientific explanation. Although it seems natural to think that shock-induced cavitation enhances the diffusion of CO2 from the supersaturated bulk liquid into the bubbles by breaking them up, the subtle mechanism by which this happens remains unknown. Here, we show that the overall foaming-over process can be divided into three stages where different physical phenomena take place in different time scales: namely, the bubble-collapse (or cavitation) stage, the diffusion-driven stage, and the buoyancy-driven stage. In the bubble-collapse stage, the impact generates a train of expansion-compression waves in the liquid that leads to the fragmentation of preexisting gas cavities. Upon bubble fragmentation, the sudden increase of the interface-area-to-volume ratio enhances mass transfer significantly, which makes the bubble volume grow by a large factor until CO2 is locally depleted. At that point buoyancy takes over, making the bubble clouds rise and eventually form buoyant vortex rings whose volume grows fast due to the feedback between the buoyancy-induced rising speed and the advection-enhanced CO2 transport from the bulk liquid to the bubble. The physics behind this explosive process sheds insight into the dynamics of geological phenomena such as limnic eruptions.

Physics of Beer Tapping

NASA Astrophysics Data System (ADS)

Rodríguez-Rodríguez, Javier; Casado-Chacón, Almudena; Fuster, Daniel

2014-11-01

The popular bar prank known in colloquial English as beer tapping consists in hitting the top of a beer bottle with a solid object, usually another bottle, to trigger the foaming over of the former within a few seconds. Despite the trick being known for a long time, to the best of our knowledge, the phenomenon still lacks scientific explanation. Although it seems natural to think that shock-induced cavitation enhances the diffusion of CO2 from the supersaturated bulk liquid into the bubbles by breaking them up, the subtle mechanism by which this happens remains unknown. Here, we show that the overall foaming-over process can be divided into three stages where different physical phenomena take place in different time scales: namely, the bubble-collapse (or cavitation) stage, the diffusion-driven stage, and the buoyancy-driven stage. In the bubble-collapse stage, the impact generates a train of expansion-compression waves in the liquid that leads to the fragmentation of preexisting gas cavities. Upon bubble fragmentation, the sudden increase of the interface-area-to-volume ratio enhances mass transfer significantly, which makes the bubble volume grow by a large factor until CO2 is locally depleted. At that point buoyancy takes over, making the bubble clouds rise and eventually form buoyant vortex rings whose volume grows fast due to the feedback between the buoyancy-induced rising speed and the advection-enhanced CO2 transport from the bulk liquid to the bubble. The physics behind this explosive process sheds insight into the dynamics of geological phenomena such as limnic eruptions.

Beer fermentation: monitoring of process parameters by FT-NIR and multivariate data analysis.

PubMed

Grassi, Silvia; Amigo, José Manuel; Lyndgaard, Christian Bøge; Foschino, Roberto; Casiraghi, Ernestina

2014-07-15

This work investigates the capability of Fourier-Transform near infrared (FT-NIR) spectroscopy to monitor and assess process parameters in beer fermentation at different operative conditions. For this purpose, the fermentation of wort with two different yeast strains and at different temperatures was monitored for nine days by FT-NIR. To correlate the collected spectra with °Brix, pH and biomass, different multivariate data methodologies were applied. Principal component analysis (PCA), partial least squares (PLS) and locally weighted regression (LWR) were used to assess the relationship between FT-NIR spectra and the abovementioned process parameters that define the beer fermentation. The accuracy and robustness of the obtained results clearly show the suitability of FT-NIR spectroscopy, combined with multivariate data analysis, to be used as a quality control tool in the beer fermentation process. FT-NIR spectroscopy, when combined with LWR, demonstrates to be a perfectly suitable quantitative method to be implemented in the production of beer. Copyright © 2014 Elsevier Ltd. All rights reserved.

Extinction measurement of dense media by an optical coherence tomography technique

NASA Astrophysics Data System (ADS)

Ago, Tomoki; Iwai, Toshiaki; Yokota, Ryoko

2016-10-01

The optical coherence tomography will make progress as the next stage toward a spectroscopic analysis technique. The spectroscopic analysis is based on the Beer-Lambert law. The absorption and scattering coefficients even for the dense medium can be measured by the Beer-Lambert law because the OCT can detect only the light keeping the coherency which propagated rectilinearly and retro-reflected from scatters. This study is concerned with the quantitative verification of Beer-Lambert law in the OCT imaging.

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 .

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.

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.

The spectral applications of Beer-Lambert law for some biological and dosimetric materials

NASA Astrophysics Data System (ADS)

Içelli, Orhan; Yalçin, Zeynel; Karakaya, Vatan; Ilgaz, Işıl P.

2014-08-01

The aim of this study is to conduct quantitative and qualitative analysis of biological and dosimetric materials which contain organic and inorganic materials and to make the determination by using the spectral theorem Beer-Lambert law. Beer-Lambert law is a system of linear equations for the spectral theory. It is possible to solve linear equations with a non-zero coefficient matrix determinant forming linear equations. Characteristic matrix of the linear equation with zero determinant is called point spectrum at the spectral theory.

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

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.

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.

Encapsulation of brewing yeast in alginate/chitosan matrix: lab-scale optimization of lager beer fermentation.

PubMed

Naydenova, Vessela; Badova, Mariyana; Vassilev, Stoyan; Iliev, Vasil; Kaneva, Maria; Kostov, Georgi

2014-03-04

Two mathematical models were developed for studying the effect of main fermentation temperature ( T MF ), immobilized cell mass ( M IC ) and original wort extract (OE) on beer fermentation with alginate-chitosan microcapsules with a liquid core. During the experiments, the investigated parameters were varied in order to find the optimal conditions for beer fermentation with immobilized cells. The basic beer characteristics, i.e. extract, ethanol, biomass concentration, pH and colour, as well as the concentration of aldehydes and vicinal diketones, were measured. The results suggested that the process parameters represented a powerful tool in controlling the fermentation time. Subsequently, the optimized process parameters were used to produce beer in laboratory batch fermentation. The system productivity was also investigated and the data were used for the development of another mathematical model.

Encapsulation of brewing yeast in alginate/chitosan matrix: lab-scale optimization of lager beer fermentation

PubMed Central

Naydenova, Vessela; Badova, Mariyana; Vassilev, Stoyan; Iliev, Vasil; Kaneva, Maria; Kostov, Georgi

2014-01-01

Two mathematical models were developed for studying the effect of main fermentation temperature (T MF), immobilized cell mass (M IC) and original wort extract (OE) on beer fermentation with alginate-chitosan microcapsules with a liquid core. During the experiments, the investigated parameters were varied in order to find the optimal conditions for beer fermentation with immobilized cells. The basic beer characteristics, i.e. extract, ethanol, biomass concentration, pH and colour, as well as the concentration of aldehydes and vicinal diketones, were measured. The results suggested that the process parameters represented a powerful tool in controlling the fermentation time. Subsequently, the optimized process parameters were used to produce beer in laboratory batch fermentation. The system productivity was also investigated and the data were used for the development of another mathematical model. PMID:26019512

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.

Monitoring of beer fermentation based on hybrid electronic tongue.

PubMed

Kutyła-Olesiuk, Anna; Zaborowski, Michał; Prokaryn, Piotr; Ciosek, Patrycja

2012-10-01

Monitoring of biotechnological processes, including fermentation is extremely important because of the rapidly occurring changes in the composition of the samples during the production. In the case of beer, the analysis of physicochemical parameters allows for the determination of the stage of fermentation process and the control of its possible perturbations. As a tool to control the beer production process a sensor array can be used, composed of potentiometric and voltammetric sensors (so-called hybrid Electronic Tongue, h-ET). The aim of this study is to apply electronic tongue system to distinguish samples obtained during alcoholic fermentation. The samples originate from batch of homemade beer fermentation and from two stages of the process: fermentation reaction and maturation of beer. The applied sensor array consists of 10 miniaturized ion-selective electrodes (potentiometric ET) and silicon based 3-electrode voltammetric transducers (voltammetric ET). The obtained results were processed using Partial Least Squares (PLS) and Partial Least Squares-Discriminant Analysis (PLS-DA). For potentiometric data, voltammetric data, and combined potentiometric and voltammetric data, comparison of the classification ability was conducted based on Root Mean Squared Error (RMSE), sensitivity, specificity, and coefficient F calculation. It is shown, that in the contrast to the separately used techniques, the developed hybrid system allowed for a better characterization of the beer samples. Data fusion in hybrid ET enables to obtain better results both in qualitative analysis (RMSE, specificity, sensitivity) and in quantitative analysis (RMSE, R(2), a, b). Copyright © 2012 Elsevier B.V. All rights reserved.

Mass spectrometry for the characterization of brewing process.

PubMed

Vivian, Adriana Fu; Aoyagui, Caroline Tiemi; de Oliveira, Diogo Noin; Catharino, Rodrigo Ramos

2016-11-01

Beer is a carbonated alcoholic beverage produced by fermenting ingredients containing starch, especially malted cereals, and other compounds such as water, hops and yeast. The process comprises five main steps: malting, mashing, boiling, fermentation and maturation. There has been growing interest in the subject, since there is increasing demand for beer quality aspects and beer is a ubiquitous alcoholic beverage in the world. This study is based on the manufacturing process of a Brazilian craft brewery, which is characterized by withdrawing samples during key production stages and using electrospray ionization (ESI) high-resolution mass spectrometry (HRMS), a selective and reliable technique used in the identification of substances in an expeditious and practical way. Multivariate data analysis, namely partial least squares discriminant analysis (PLS-DA) is used to define its markers. In both positive and negative modes of PLS-DA score plot, it is possible to notice differences between each stage. VIP score analysis pointed out markers coherent with the process, such as barley components ((+)-catechin), small peptide varieties, hop content (humulone), yeast metabolic compounds and, in maturation, flavoring compounds (caproic acid, glutaric acid and 2,3-butanediol). Besides that, it was possible to identify other important substances such as off-flavor precursors and other different trace compounds, according to the focus given. This is an attractive alternative for the control of food and beverage industry, allowing a quick assessment of process status before it is finished, preventing higher production costs, ensuring quality and helping the control of desirable features, as flavor, foam stability and drinkability. Covering different classes of compounds, this approach suggests a novel analytical strategy: "processomics", aiming at understanding processes in detail, promoting control and being able to make improvements. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effects of processing steps on the phenolic content and antioxidant activity of beer.

PubMed

Leitao, Céline; Marchioni, Eric; Bergaentzlé, Martine; Zhao, Minjie; Didierjean, Luc; Taidi, Behnam; Ennahar, Saïd

2011-02-23

A new analytical method (liquid chromatography-antioxidant, LC-AOx) was used that is intended to separate beer polyphenols and to determine the potential antioxidant activity of these constituents after they were allowed to react online with a buffered solution of the radical cation 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS(•+)). Using the LC-AOx method, it was possible to demonstrate that the extent of the antioxidant activity was very much dependent on the phenolic compound considered. The method was also applied to the analysis of beer extracts and allowed the evaluation of their antioxidant activity at different steps of beer processing: brewing, boiling, and fermentation. This study showed that the total antioxidant activity remained unchanged throughout beer processing, as opposed to the polyphenolic content, which showed a 3-fold increase. Hopping and fermentation steps were the main causes of this increase. However, the increase measured after fermentation was attributed to a better extraction of polyphenols due to the presence of ethanol, rather than to a real increase in their content. Moreover, this method allowed the detection of three unknown antioxidant compounds, which accounted for 64 ± 4% of the total antioxidant activity of beer and were individually more efficient than caffeic acid and epicatechin.

Characterization of the molar mass distribution of macromolecules in beer for different mashing processes using asymmetric flow field-flow fractionation (AF4) coupled with multiple detectors.

PubMed

Choi, Jaeyeong; Zielke, Claudia; Nilsson, Lars; Lee, Seungho

2017-07-01

The macromolecular composition of beer is largely determined by the brewing and the mashing process. It is known that the physico-chemical properties of proteinaceous and polysaccharide molecules are closely related to the mechanism of foam stability. Three types of "American pale ale" style beer were prepared using different mashing protocols. The foam stability of the beers was assessed using the Derek Rudin standard method. Asymmetric flow field-flow fractionation (AF4) in combination with ultraviolet (UV), multiangle light scattering (MALS) and differential refractive index (dRI) detectors was used to separate the macromolecules present in the beers and the molar mass (M) and molar mass distributions (MD) were determined. Macromolecular components were identified by enzymatic treatments with β-glucanase and proteinase K. The MD of β-glucan ranged from 10 6 to 10 8  g/mol. In addition, correlation between the beer's composition and foam stability was investigated (increased concentration of protein and β-glucan was associated with increased foam stability).

Continuous immobilized yeast reactor system for complete beer fermentation using spent grains and corncobs as carrier materials.

PubMed

Brányik, Tomás; Silva, Daniel P; Vicente, António A; Lehnert, Radek; e Silva, João B Almeida; Dostálek, Pavel; Teixeira, José A

2006-12-01

Despite extensive research carried out in the last few decades, continuous beer fermentation has not yet managed to outperform the traditional batch technology. An industrial breakthrough in favour of continuous brewing using immobilized yeast could be expected only on achievement of the following process characteristics: simple design, low investment costs, flexible operation, effective process control and good product quality. The application of cheap carrier materials of by-product origin could significantly lower the investment costs of continuous fermentation systems. This work deals with a complete continuous beer fermentation system consisting of a main fermentation reactor (gas-lift) and a maturation reactor (packed-bed) containing yeast immobilized on spent grains and corncobs, respectively. The suitability of cheap carrier materials for long-term continuous brewing was proved. It was found that by fine tuning of process parameters (residence time, aeration) it was possible to adjust the flavour profile of the final product. Consumers considered the continuously fermented beer to be of a regular quality. Analytical and sensorial profiles of both continuously and batch fermented beers were compared.

The Color of Safety: Ingroup Associated Colors make Beer Safer

PubMed Central

Loersch, Chris; Bartholow, Bruce D.

2010-01-01

Individuals display high levels of trust and express feelings of safety when interacting with social ingroup members. Here, we investigated whether cues related to ingroup membership would change perceptions of the safety of alcohol. Participants were exposed to images of beer in either a standard can or a can featuring the colors of their university (i.e., ‘fan cans’). We hypothesized that exposure to fan cans would change perceptions of the risks of beer drinking. Results showed that participants exposed to fan cans rated beer consumption as less dangerous (Experiment 1), were more likely to automatically activate safety-related mental content after unconscious perception of beer cues (Experiment 2), and viewed their ingroup’s party practices as less dangerous (Experiment 3). These results provide evidence that ingroup-associated colors can serve as a safety cue for alcohol, which may in theory perpetuate alcohol-related risk-taking, already a cause for concern on college and university campuses. PMID:21499547

Temporal and Spatial Distribution of the Acetic Acid Bacterium Communities throughout the Wooden Casks Used for the Fermentation and Maturation of Lambic Beer Underlines Their Functional Role.

PubMed

De Roos, J; Verce, M; Aerts, M; Vandamme, P; De Vuyst, L

2018-04-01

Few data have been published on the occurrence and functional role of acetic acid bacteria (AAB) in lambic beer production processes, mainly due to their difficult recovery and possibly unknown role. Therefore, a novel aseptic sampling method, spanning both the spatial and temporal distributions of the AAB and their substrates and metabolites, was combined with a highly selective medium and matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) as a high-throughput dereplication method followed by comparative gene sequencing for their isolation and identification, respectively. The AAB ( Acetobacter species more than Gluconobacter species) proliferated during two phases of the lambic beer production process, represented by Acetobacter orientalis during a few days in the beginning of the fermentation and Acetobacter pasteurianus from 7 weeks until 24 months of maturation. Competitive exclusion tests combined with comparative genomic analysis of all genomes of strains of both species available disclosed possible reasons for this successive dominance. The spatial analysis revealed that significantly higher concentrations of acetic acid (from ethanol) and acetoin (from lactic acid) were produced at the tops of the casks, due to higher AAB counts and a higher metabolic activity of the AAB species at the air/liquid interface during the first 6 months of lambic beer production. In contrast, no differences in AAB species diversity occurred throughout the casks. IMPORTANCE Lambic beer is an acidic beer that is the result of a spontaneous fermentation and maturation process. Acidic beers are currently attracting attention worldwide. Part of the acidity of these beers is caused by acetic acid bacteria (AAB). However, due to their difficult recovery, they were never investigated extensively regarding their occurrence, species diversity, and functional role in lambic beer production. In the present study, a framework was developed for their isolation and identification using a novel aseptic sampling method in combination with matrix-assisted laser desorption ionization-time of flight mass spectrometry as a high-throughput dereplication technique followed by accurate molecular identification. The sampling method applied enabled us to take spatial differences into account regarding both enumerations and metabolite production. In this way, it was shown that more AAB were present and more acetic acid was produced at the air/liquid interface during a major part of the lambic beer production process. Also, two different AAB species were encountered, namely, Acetobacter orientalis at the beginning and Acetobacter pasteurianus in a later stage of the production process. This developed framework could also be applied for other fermentation processes. Copyright © 2018 American Society for Microbiology.

Towards a Kieselguhr- and PVPP-Free Clarification and Stabilization Process of Rough Beer at Room-Temperature Conditions.

PubMed

Cimini, Alessio; Moresi, Mauro

2018-01-01

In this work, the main constraint (that is, beer chilling and chill haze removing) of the current beer conditioning techniques using Kieselguhr filtration and Polyvinylpolypyrrolidone (PVPP) treatment was overcome by developing a novel higher-throughput conditioning process, operating at room temperatures with no use of filter aids. The effect of filtration temperature (T F ) in the range of 0 to 40 °C on the hydraulic permeability of ceramic hollow-fiber (HF) membranes with nominal pore size of 0.2 to 1.4 μm, as well as on their limiting permeation flux (J * ) when feeding precentrifuged rough beer, was preliminarily assessed. When using the 1.4-μm HF membrane operating at T F ≥ 20 °C, it was possible to enhance the average permeation flux at values (676 to 1844 L/m 2 /h), noticeably higher than those (250 to 500 L/m 2 /h) characteristics of conventional powder filtration. Despite its acceptable permanent haze, the resulting beer permeate still exhibited colloidal instability. By resorting to the commercial enzyme preparation Brewers Clarex® before beer clarification, it was possible to significantly improve its colloidal stability as measured using a number of European Brewing Convention forcing tests, especially with respect to that of precentrifuged rough beer by itself. By combining the above enzymatic treatment with membrane clarification at 30 °C across the ceramic 1.4-μm HF membrane module, it was possible to limit the haze development due to chilling, sensitive proteins, and alcohol addition to as low as 0.78, 4.1, and 4.0 EBC-U, respectively, the enzymatic treatment being by far more effective than that using PVPP. A novel Kieselguhr- and PVPP-free rough beer conditioning process at room temperatures was set up. By submitting precentrifuged rough beer to commercial preparation Brewers Clarex ® and then to membrane clarification at 30 °C across a ceramic 1.4-μm hollow-fiber membrane module, it was possible to obtain a clear and stable beer with a throughput (1306 ± 72 L/m 2 /h) by far higher than that (250 to 500 L/m 2 /h) characterizing the current powder filters. The haze development due to chilling, sensitive proteins, and alcohol adding was by far lower than that observed when microfiltering PVPP-pretreated rough beer. © 2017 Institute of Food Technologists®.

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.

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®

27 CFR 25.296 - Record of beer concentrate.

Code of Federal Regulations, 2010 CFR

2010-04-01

... process; (2) Concentrate produced; (3) Concentrate transferred to other breweries; (4) Concentrate... report by specific entries on Form 5130.9, the quantity of beer entered into the concentration process... 5130.9, a summary accounting of all concentrate operations at the brewery for the reporting period...

Evaluation of microbial diversity in the pilot-scale beer brewing process by culture-dependent and culture-independent method.

PubMed

Takahashi, M; Kita, Y; Kusaka, K; Mizuno, A; Goto-Yamamoto, N

2015-02-01

In the brewing industry, microbial management is very important for stabilizing the quality of the product. We investigated the detailed microbial community of beer during fermentation and maturation, to manage beer microbiology in more detail. We brewed a beer (all-malt) and two beerlike beverages (half- and low-malt) in pilot-scale fermentation and investigated the microbial community of them using a next-generation sequencer (454 GS FLX titanium), quantitative PCR, flow cytometry and a culture-dependent method. From 28 to 88 genera of bacteria and from 9 to 38 genera of eukaryotic micro-organisms were detected in each sample. Almost all micro-organisms died out during the boiling process. However, bacteria belonging to the genera Acidovorax, Bacillus, Brevundimonas, Caulobacter, Chryseobacterium, Methylobacterium, Paenibacillus, Polaromonas, Pseudomonas, Ralstonia, Sphingomonas, Stenotrophomonas, Tepidimonas and Tissierella were detected at the early and middle stage of fermentation, even though their cell densities were low (below approx. 10(3) cells ml(-1) ) and they were not almost detected at the end of fermentation. We revealed that the microbial community of beer during fermentation and maturation is very diverse and several bacteria possibly survive during fermentation. In this study, we revealed the detailed microbial communities of beer using next-generation sequencing. Some of the micro-organisms detected in this study were found in beer brewing process for the first time. Additionally, the possibility of growth of several bacteria at the early and middle stage of fermentation was suggested. © 2014 The Society for Applied Microbiology.

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.

Mycotoxin analysis of industrial beers from Brazil: The influence of fumonisin B1 and deoxynivalenol in beer quality.

PubMed

Piacentini, Karim C; Rocha, Liliana O; Fontes, Lívia C; Carnielli, Lorena; Reis, Tatiana A; Corrêa, Benedito

2017-03-01

Worldwide, barley is the main source of carbohydrate in the brewing process. However, corn is often used as an adjunct to improve and accelerate the fermentation process. Considering that, these two substrates are susceptible to fungal contamination as well as mycotoxins. The objective of the current study is to determine the incidence of the mycotoxins deoxynivalenol (DON) and fumonisin B 1 (FB 1 ) in industrial beers. The method applied for mycotoxin analyses included high performance liquid chromatography . The mean levels for recovery experiments were 89.6% for DON and 93.3% for FB 1 . DON was not detected in any of the analyzed samples whereas FB 1 was found in 49% of the 114 samples. The current survey demonstrated levels of FB 1 contamination in industrial beer, possibly due to the addition of contaminated adjuncts. It is necessary to establish maximum levels of mycotoxins in beer in Brazil and other countries in order to reduce health risks. Copyright © 2016 Elsevier Ltd. All rights reserved.

From malt to wheat beer: A comprehensive multi-toxin screening, transfer assessment and its influence on basic fermentation parameters.

PubMed

Mastanjević, Kristina; Šarkanj, Bojan; Krska, Rudolf; Sulyok, Michael; Warth, Benedikt; Mastanjević, Krešimir; Šantek, Božidar; Krstanović, Vinko

2018-07-15

The aim was to determine the mycotoxin transfer rate into beer during a semi-industrial production process and the effect of fungicide treatment in the field on mycotoxins concentrations in beer. To ensure the usual practical agronomical conditions, sample A was treated with fungicide Prosaro® 250, and sample B was infected with Fusarium culmorum spores, in order to obtain infected malt. Malt was produced using standard procedure and beer was produced in a semi-industrial unit. During fermentation measurement of sugars (maltotriose and maltose), glycerol and ethanol content was performed on a daily basis. Multiple toxins were determined in malt and beer. Deoxynivalenol (DON), its modified plant metabolite DON-3-glucoside (DON-glucoside), brevianamide F, tryptophol, linamarin, lotaustralin, culmorin (CUL), 15-hydroxy-CUL and 5-hydroyx-CUL were detected in all samples. Results indicate that F. culmorum infection did not influence the fermentation process or the alcohol concentration. Copyright © 2018 Elsevier Ltd. All rights reserved.

Yeast Metabolites of Glycated Amino Acids in Beer.

PubMed

Hellwig, Michael; Beer, Falco; Witte, Sophia; Henle, Thomas

2018-06-01

Glycation reactions (Maillard reactions) during the malting and brewing processes are important for the development of the characteristic color and flavor of beer. Recently, free and protein-bound Maillard reaction products (MRPs) such as pyrraline, formyline, and maltosine were found in beer. Furthermore, these amino acid derivatives are metabolized by Saccharomyces cerevisiae via the Ehrlich pathway. In this study, a method was developed for quantitation of individual Ehrlich intermediates derived from pyrraline, formyline, and maltosine. Following synthesis of the corresponding reference material, the MRP-derived new Ehrlich alcohols pyrralinol (up to 207 μg/L), formylinol (up to 50 μg/L), and maltosinol (up to 6.9 μg/L) were quantitated for the first time in commercial beer samples by reverse phase high performance liquid chromatography tandem mass spectrometry in the multiple reaction monitoring mode. This is equivalent to ca. 20-40% of the concentrations of the parent glycated amino acids. The metabolites were almost absent from alcohol-free beers and malt-based beverages. Two previously unknown valine-derived pyrrole derivatives were characterized and qualitatively identified in beer. The metabolites investigated represent new process-induced alkaloids that may influence brewing yeast performance due to structural similarities to quorum sensing and metal-binding molecules.

Home brewery as science investigation

NASA Astrophysics Data System (ADS)

Flander, Renata

2017-04-01

Part of the compulsory program in primary school is to promote the cross-curricular links among different subjects, days of science in particular make this possible. We organize these days like science investigations for 9th graders. They do some research on the first day and present the results on the second day. Because some experiments with living beings last for a long time, we have at least a two week long break. In the meantime children are encouraged to work on their project, they search for better solutions, do some extra measurement, etc. Students are also stimulated to upgrade their knowledge, be innovative, to come up with individual contributions in the presentations and actively participate in the debate at the plenary presentation at the end of the second day. We offer different workshops to children (catalysts, smart cars, electronics in the hen house, plants in the universe, solar panel and home brewery) but we follow the same objectives like being able to plan a simple scientific investigation (form the question, hypothesis, variables, etc.), being able to use tools and technology for experimenting, collecting and presenting data with critical evaluation, being able to share and present new information. Pupils that choose home brewery are invited to come up with a statement like "Brewer agency has prepared a contract to investigate the influence of different ingredients in beer production with a purpose of preparing beer with the highest amount of alcohol." They start investigating at home by looking into how beer is made and according to the statement they also form questions, hypotheses, variables and make a plan. At school they form groups, present their plans and discuss best options to make a beer. They join their forces and each group prepares beer in the same way, changing only one variable (for example: added sugar, type of cereal). During making beer students also acquire other skills through the following activities: - Measuring sugar with Benedict solution and starch with iodine solution in malt before and after soaking. - Detecting carbo - dioxide with the use of indicators (bromothymol blue, litmus) or with the limewater test. - Preparing a microscope slide and use the microscope to observe the yeast. - Making a scientific drawing. - Taking pictures about their work to gather the right material for the final report. On the second day they measure the alcohol content and verify their hypotheses. They write a report using the scientific ideas, think how to improve the experiment and how to apply it in every-day life. However, it is important to mention that alcohol can be dangerous. The results are presented at the plenary presentation, students make posters or computer presentations by using their own devices.

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.

Bread, beer and wine: yeast domestication in the Saccharomyces sensu stricto complex.

PubMed

Sicard, Delphine; Legras, Jean-Luc

2011-03-01

Yeasts of the Saccharomyces sensu stricto species complex are able to convert sugar into ethanol and CO(2) via fermentation. They have been used for thousands years by mankind for fermenting food and beverages. In the Neolithic times, fermentations were probably initiated by naturally occurring yeasts, and it is unknown when humans started to consciously add selected yeast to make beer, wine or bread. Interestingly, such human activities gave rise to the creation of new species in the Saccharomyces sensu stricto complex by interspecies hybridization or polyploidization. Within the S. cerevisiae species, they have led to the differentiation of genetically distinct groups according to the food process origin. Although the evolutionary history of wine yeast populations has been well described, the histories of other domesticated yeasts need further investigation. Copyright © 2011 Académie des sciences. Published by Elsevier SAS. All rights reserved.

Breakthrough: Using Microbes to Make Advanced Biofuels

DOE Office of Scientific and Technical Information (OSTI.GOV)

Keasling, Jay

Jay Keasling, Berkeley Lab's Associate Director for Bioscience and the CEO of DOE's Joint BioEnergy Institute (JBEI), explains how special strains of microbes can convert the biomass of non-food crops and agricultural waste into fuels for cars, trucks and jet planes. Keasling's research team at JBEI has developed E.coli that can digest switchgrass and convert the plant sugars into gasoline, diesel or jet fuel, not unlike the process by which beer is brewed.

Breakthrough: Using Microbes to Make Advanced Biofuels

ScienceCinema

Keasling, Jay

2018-02-14

Jay Keasling, Berkeley Lab's Associate Director for Bioscience and the CEO of DOE's Joint BioEnergy Institute (JBEI), explains how special strains of microbes can convert the biomass of non-food crops and agricultural waste into fuels for cars, trucks and jet planes. Keasling's research team at JBEI has developed E.coli that can digest switchgrass and convert the plant sugars into gasoline, diesel or jet fuel, not unlike the process by which beer is brewed.

Analysis of Mycotoxins in Beer Using a Portable Nanostructured Imaging Surface Plasmon Resonance Biosensor.

PubMed

Joshi, Sweccha; Annida, Rumaisha M; Zuilhof, Han; van Beek, Teris A; Nielen, Michel W F

2016-11-02

A competitive inhibition immunoassay is described for the mycotoxins deoxynivalenol (DON) and ochratoxin A (OTA) in beer using a portable nanostructured imaging surface plasmon resonance (iSPR) biosensor, also referred to as imaging nanoplasmonics. The toxins were directly and covalently immobilized on a 3-dimensional carboxymethylated dextran (CMD) layer on a nanostructured iSPR chip. The assay is based on competition between the immobilized mycotoxins and free mycotoxins in the solution for binding to specific antibodies. The chip surface was regenerated after each cycle, and the combination of CMD and direct immobilization of toxins allowed the chips to be used for more than 450 cycles. The limits of detection (LODs) in beer were 17 ng/mL for DON and 7 ng/mL for OTA (or 0.09 ng/mL after 75 times enrichment). These LODs allowed detection of even less than 10% depletion of the tolerable daily intake of DON and OTA by beer. Significant cross-reactivity of anti-DON was observed toward DON-3-glucoside and 3-acetyl-DON, while no cross-reactivity was seen for 15-acetyl-DON. A preliminary in-house validation with 20 different batches of beer showed that both toxins can be detected at the considered theoretical safe level for beer. The assay can be used for in-field or at-line detection of DON in beer and also in barley without preconcentration, while OTA in beer requires an additional enrichment step, thus making the latter in its present form less suitable for field applications.

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.

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.

Correction to the Beer-Lambert-Bouguer law for optical absorption.

PubMed

Abitan, Haim; Bohr, Henrik; Buchhave, Preben

2008-10-10

The Beer-Lambert-Bouguer absorption law, known as Beer's law for absorption in an optical medium, is precise only at power densities lower than a few kW. At higher power densities this law fails because it neglects the processes of stimulated emission and spontaneous emission. In previous models that considered those processes, an analytical expression for the absorption law could not be obtained. We show here that by utilizing the Lambert W-function, the two-level energy rate equation model is solved analytically, and this leads into a general absorption law that is exact because it accounts for absorption as well as stimulated and spontaneous emission. The general absorption law reduces to Beer's law at low power densities. A criterion for its application is given along with experimental examples. (c) 2008 Optical Society of America

Antioxidant pool in beer and kinetics of EPR spin-trapping.

PubMed

Kocherginsky, Nikolai M; Kostetski, Yuri Yu; Smirnov, Alex I

2005-08-24

The kinetics of spin-trap adduct formation in beer oxidation exhibits an induction period if the reaction is carried out at elevated temperatures and in the presence of air. This lag period lasts until the endogenous antioxidants are almost completely depleted, and its duration is used as an indicator of the flavor stability and shelf life of beer. This paper demonstrates that the total kinetics of the process can be characterized by three parameters-the lag period, the rate of spin-trap adduct formation, and, finally, the steady-state spin-adduct concentration. A steady-state chain reaction mechanism is described, and quantitative estimates of the main kinetic parameters such as the initiation rate, antioxidant pool, effective content of organic molecules participating in the chain reactions, and the rate constant of the 1-hydroxyethyl radical EtOH(*) spin-adduct disappearance are given. An additional new dimensionless parameter is suggested to characterize the antioxidant pool-the product of the lag time and the rate of spin-trap radical formation immediately after the lag time, normalized by the steady-state concentration of the adducts. The results of spin-tapping EPR experiments are compared with the nitroxide reduction kinetics measured in the same beer samples. It is shown that although the kinetics of nitroxide reduction in beer can be used to evaluate the reducing power of beer, the latter parameter does not correlate with the antioxidant pool. The relationship of free radical processes, antioxidant pool, reducing power, and beer staling is discussed.

Fate of mycotoxins during beer brewing and fermentation.

PubMed

Inoue, Tomonori; Nagatomi, Yasushi; Uyama, Atsuo; Mochizuki, Naoki

2013-01-01

Mycotoxins are frequent contaminants of grains, and breweries need, therefore, to pay close attention to the risk of contamination in beer made from such grains as barley and corn. The fate of 14 types of mycotoxin (aflatoxins, fumonisins, ochratoxin A, patulin, trichothecenes, and zearalenone) during beer brewing was investigated in this study. Malt artificially spiked with each mycotoxin was put through the mashing, filtration, boiling and fermentation processes involved in brewing. After brewing, the levels of aflatoxins, ochratoxin A, patulin, and zearalenone were found to have decreased to less than 20% of their initial concentration. They had been adsorbed mainly to the spent grain and removed from the unhopped wort. Additionally, as zearalenone was known, patulin was metabolized to the less toxic compound during the fermentation process. The risk of carry-over to beer was therefore reduced for half of the mycotoxins studied. However, attention still needs to be paid to the risk of trichothecene contamination.

Enhancing the performance of brewing yeasts.

PubMed

Karabín, Marcel; Jelínek, Lukáš; Kotrba, Pavel; Cejnar, Rudolf; Dostálek, Pavel

2017-12-22

Beer production is one of the oldest known traditional biotechnological processes, but is nowadays facing increasing demands not only for enhanced product quality, but also for improved production economics. Targeted genetic modification of a yeast strain is one way to increase beer quality and to improve the economics of beer production. In this review we will present current knowledge on traditional approaches for improving brewing strains and for rational metabolic engineering. These research efforts will, in the near future, lead to the development of a wider range of industrial strains that should increase the diversity of commercial beers. Copyright © 2018 Elsevier Inc. All rights reserved.

Volatile organic compound (VOC) emissions during malting and beer manufacture

NASA Astrophysics Data System (ADS)

Gibson, Nigel B.; Costigan, Gavin T.; Swannell, Richard P. J.; Woodfield, Michael J.

Estimates have been made of the amounts of volatile organic compounds (VOCs) released during different stages of beer manufacture. The estimates are based on recent measurements and plant specification data supplied by manufacturers. Data were obtained for three main manufacturing processes (malting, wort processing and fermentation) for three commercial beer types. Some data on the speciation of emitted compounds have been obtained. Based on these measurements, an estimate of the total unabated VOC emission. from the U.K. brewing industry was calculated as 3.5 kta -1, over 95% of which was generated during barley malting. This value does not include any correction for air pollution control.

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.

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.

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

Association between alcohol advertising and beer drinking among adolescents.

PubMed

Faria, Roberta; Vendrame, Alan; Silva, Rebeca; Pinsky, Ilana

2011-06-01

To analyze the association between alcohol advertising and beer drinking among adolescents. A total of 1,115 students enrolled in the 7th and 8th grades of three public schools in São Bernardo do Campo, Southeastern Brazil, were interviewed in 2006. The independent variables were as follows: attention paid to alcohol advertisements, belief in the veracity of advertisements, affective response to advertisements and previous tobacco use, among others. The dependent variable was beer drinking in the last 30 days. Univariate and multiple logistic regression analyses were made. Age, importance given to religion and the presence of a bathroom in the home were used as control. Beer drinking in the last 30 days was associated with tobacco use (OR = 4.551), having a favorite alcoholic beverage brand (OR = 5.150), poor parental supervision (OR = 2.139), considering parties one goes to as similar to those seen in commercials (OR = 1.712), paying more attention to advertisements (OR = 1.563) and believing that advertisements tell the truth (OR = 2.122). This association remained, even in the presence of other variables associated with beer drinking. Alcohol advertisements are positively associated with recent beer drinking, because they remind adolescents of their own reality or make them believe in their veracity. Alcohol advertisement restrictions can be one way to prevent alcohol use and abuse by adolescents.

Investigation of Ancient Egyptian Baking and Brewing Methods by Correlative Microscopy

PubMed

Samuel

1996-07-26

Ancient Egyptian methods of baking and brewing are investigated by optical and scanning electron microscopy of desiccated bread loaves and beer remains. The results suggest that current conceptions about ancient Egyptian bread and beer making should be modified. Bread was made not only with flour from raw grain, but sometimes also with malt and with yeast. Brewing blended cooked and uncooked malt with water; the mixture was strained free of husk before inoculation with yeast.

A Functional Framework for Database Management Systems.

DTIC Science & Technology

1980-02-01

Furctionat Approach 13 7.2. Objects in a 080S 14 ".2.1. ExternaL Objects 15 ;.2.2. Conceptual Objects 15 -. 2.3. Internal Objects 15 7.2.4. Externat...standpoint of their ’-efinitional and conceptual goals. 2. To make it posibLe to define arc specify the neeos as the ’irst phase cf the design process...methods. This ain is analogcus to the one in which programming language techrotogy has beer captured and supported through the conceptual lan;4age

Genetics of Yeasts

NASA Astrophysics Data System (ADS)

Querol, Amparo; Fernández-Espinar, M. Teresa; Belloch, Carmela

The use of yeasts in biotechnology processes dates back to ancient days. Before 7000 BC, beer was produced in Sumeria. Wine was made in Assyria in 3500 BC, and ancient Rome had over 250 bakeries, which were making leavened bread by 100 BC. And milk has been made into Kefyr and Koumiss in Asia for many centuries (Demain, Phaff, & Kurtzman, 1999). However, the importance of yeast in the food and beverage industries was only realized about 1860, when their role in food manufacturing became evident.

Biosorption of copper and lead ions by waste beer yeast.

PubMed

Han, Runping; Li, Hongkui; Li, Yanhu; Zhang, Jinghua; Xiao, Huijun; Shi, Jie

2006-10-11

Locally available waste beer yeast, a byproduct of brewing industry, was found to be a low cost and promising adsorbent for adsorbing copper and lead ions from wastewater. In this work, biosorption of copper and lead ions on waste beer yeast was investigated in batch mode. The equilibrium adsorptive quantity was determined to be a function of the solution pH, contact time, beer yeast concentration, salt concentration and initial concentration of copper and lead ions. The experimental results were fitted well to the Langmuir and Freundlich model isotherms. According to the parameters of Langmuir isotherm, the maximum biosorption capacities of copper and lead ions onto beer yeast were 0.0228 and 0.0277 mmol g(-1) at 293 K, respectively. The negative values of the standard free energy change (DeltaG degrees ) indicate spontaneous nature of the process. Competitive biosorption of two metal ions was investigated in terms of sorption quantity. The amount of one metal ion adsorbed onto unit weight of biosorbent (q(e)) decreased with increasing the competing metal ion concentration. The binding capacity for lead is more than for copper. Ion exchange is probably one of the main mechanism during adsorptive process.

Transcriptomic analysis on the formation of the viable putative non-culturable state of beer-spoilage Lactobacillus acetotolerans

PubMed Central

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

2016-01-01

Lactic acid bacteria (LAB) are the most common beer-spoilage bacteria regardless of beer type, and thus pose significant problems for the brewery industry. The aim of this study was to investigate the genetic mechanisms involved in the ability of the hard-to-culture beer-spoilage bacterium Lactobacillus acetotolerans to enter into the viable putative non-culturable (VPNC) state. A genome-wide transcriptional analysis of beer-spoilage L. acetotolerans strains BM-LA14526, BM-LA14527, and BM-LA14528 under normal, mid-term and VPNC states were performed using RNA-sequencing (RNA-seq) and further bioinformatics analyses. GO function, COG category, and KEGG pathway enrichment analysis were conducted to investigate functional and related metabolic pathways of the differentially expressed genes. Functional and pathway enrichment analysis indicated that heightened stress response and reduction in genes associated with transport, metabolic process, and enzyme activity might play important roles in the formation of the VPNC state. This is the first transcriptomic analysis on the formation of the VPNC state of beer spoilage L. acetotolerans. PMID:27819317

Transcriptomic analysis on the formation of the viable putative non-culturable state of beer-spoilage Lactobacillus acetotolerans.

PubMed

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

2016-11-07

Lactic acid bacteria (LAB) are the most common beer-spoilage bacteria regardless of beer type, and thus pose significant problems for the brewery industry. The aim of this study was to investigate the genetic mechanisms involved in the ability of the hard-to-culture beer-spoilage bacterium Lactobacillus acetotolerans to enter into the viable putative non-culturable (VPNC) state. A genome-wide transcriptional analysis of beer-spoilage L. acetotolerans strains BM-LA14526, BM-LA14527, and BM-LA14528 under normal, mid-term and VPNC states were performed using RNA-sequencing (RNA-seq) and further bioinformatics analyses. GO function, COG category, and KEGG pathway enrichment analysis were conducted to investigate functional and related metabolic pathways of the differentially expressed genes. Functional and pathway enrichment analysis indicated that heightened stress response and reduction in genes associated with transport, metabolic process, and enzyme activity might play important roles in the formation of the VPNC state. This is the first transcriptomic analysis on the formation of the VPNC state of beer spoilage L. acetotolerans.

β-d-Glucosidase as "key enzyme" for sorghum cyanogenic glucoside (dhurrin) removal and beer bioflavouring.

PubMed

Tokpohozin, Sedjro Emile; Fischer, Susann; Sacher, Bertram; Becker, Thomas

2016-11-01

Sorghum malt used during African beer processing contains a high level of cyanogenic glucoside (dhurrin), up to 1375 ppm. In traditional sorghum malting and mashing, dhurrin is not sufficiently hydrolyzed due to uncontrolled germination and a high gelatinization temperature. The cyanide content of traditional African beers (11 ppm) is higher than the minimum dose (1 ppm) required to form carcinogenic ethyl carbamate during alcoholic fermentation. In the detoxification process, aryl-β-d-glucosidase (dhurrinase) is the "key component". For significant dhurrin hydrolysis during mashing, optimizing dhurrinase synthesis during malting is a good solution to reduce dhurrin completely to below the harmful dose in the sorghum wort. Lactic acid bacteria which exhibit aryl-β-d-glucosidase prior to alcoholic fermentation may help to reduce ethyl carbamate content in alcoholic beverages. Moreover, some specific β-d-glucosidases have a dual property, being able to cleave and synthesize glucosides bonds and thereby generating good precursors for beer bioflavouring. Copyright © 2016 Elsevier Ltd. All rights reserved.

(1)H NMR spectroscopy for profiling complex carbohydrate mixtures in non-fractionated beer.

PubMed

Petersen, Bent O; Nilsson, Mathias; Bøjstrup, Marie; Hindsgaul, Ole; Meier, Sebastian

2014-05-01

A plethora of biological and biotechnological processes involve the enzymatic remodelling of carbohydrates in complex mixtures whose compositions affect both the processes and products. In the current study, we employed high-resolution (1)H NMR spectroscopy for the analysis of cereal-derived carbohydrate mixtures as exemplified on six beer samples of different styles. Structural assignments of more than 50 carbohydrate moieties were obtained using (1)H1-(1)H2 groups as structural reporters. Spectroscopically resolved carbohydrates include more than ''20 different'' small carbohydrates with more than 38 isomeric forms in addition to cereal polysaccharide fragments with suspected organoleptic and prebiotic function. Structural motifs at the cleavage sites of starch, β-glucan and arabinoxylan fragments were identified, showing different extent and specificity of enzymatic polysaccharide cleavage during the production of different beer samples. Diffusion ordered spectroscopy supplied independent size information for the characterisation and identification of polysaccharide fragments, indicating the presence especially of high molecular weight arabinoxylan fragments in the final beer. Copyright © 2013 Elsevier Ltd. All rights reserved.

Stability of fumonisin B1, deoxynivalenol, zearalenone, and T-2 toxin during processing of traditional Nigerian beer and spices.

PubMed

Chilaka, Cynthia Adaku; De Boevre, Marthe; Atanda, Olusegun Oladimeji; De Saeger, Sarah

2018-05-03

The stability of the Fusarium mycotoxins fumonisin B 1 , deoxynivalenol, T-2 toxin, and zearalenone during processing of Nigerian traditional spices (dawadawa, okpehe, and ogiri) and beer (burukutu) using artificially contaminated raw materials was investigated. Results revealed the reduction of these toxins in all the final products. Boiling played a significant role (p < 0.05) in Fusarium mycotoxin reduction in the traditional spices. The highest percentage reduction of deoxynivalenol (76%) and zearalenone (74%) was observed during okpehe processing (boiled for 12 h). Dehulling and fermentation further demonstrated a positive influence on the reduction of these toxins with a total reduction ranging from 85 to 98% for dawadawa, 86 to 100% for okpehe, and 57 to 81% for ogiri. This trend was also observed during the production of traditional beer (burukutu), with malting and brewing playing a major impact in observed reduction. In addition, other metabolites including deoxynivalenol-3-glucoside, 15-acetyl-deoxynivalenol, α-zearalenol, and β-zearalenol which were initially not present in the raw sorghum were detected in the final beer product at the following concentrations 26 ± 11, 16 ± 7.7, 22 ± 18, and 31 ± 16 μg/kg, respectively. HT-2 toxin was also detected at a concentration of 36 ± 13 μg/kg along the processing chain (milled malted fraction) of the traditional beer. For the traditional spices, HT-2 toxin was detected (12 μg/kg) in ogiri. Although there was a reduction of mycotoxins during processing, appreciable concentrations of these toxins were still detected in the final products. Thus, the use of good quality raw materials significantly reduces mycotoxin contamination in final products.

Beam modulation: A novel ToF-technique for high resolution diffraction at the Beamline for European Materials Engineering Research (BEER)

NASA Astrophysics Data System (ADS)

Rouijaa, M.; Kampmann, R.; Šaroun, J.; Fenske, J.; Beran, P.; Müller, M.; Lukáš, P.; Schreyer, A.

2018-05-01

The Beamline for European Materials Engineering Research (BEER) is under construction at the European Spallation Source (ESS) in Lund, Sweden. A basic requirement on BEER is to make best use of the long ESS pulse (2.86 ms) for engineering investigations. High-resolution diffraction, however, demands timing resolution up to 0.1% corresponding to a pulse length down to about 70 μs for the case of thermal neutrons (λ ∼ 1.8 Å). Such timing resolution can be achieved by pulse shaping techniques cutting a short section out of the long pulse, and thus paying for resolution by strong loss of intensity. In contrast to this, BEER proposes a novel operation mode called pulse modulation technique based on a new chopper design, which extracts several short pulses out of the long ESS pulse, and hence leads to a remarkable gain of intensity compared to nowadays existing conventional pulse shaping techniques. The potential of the new technique can be used with full advantage for investigating strains and textures of highly symmetric materials. Due to its instrument design and the high brilliance of the ESS pulse, BEER is expected to become the European flagship for engineering research for strain mapping and texture analysis.

The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation.

PubMed

Spitaels, Freek; Wieme, Anneleen D; Janssens, Maarten; Aerts, Maarten; Van Landschoot, Anita; De Vuyst, Luc; Vandamme, Peter

2015-08-01

The microbiota involved in lambic beer fermentations in an industrial brewery in West-Flanders, Belgium, was determined through culture-dependent and culture-independent techniques. More than 1300 bacterial and yeast isolates from 13 samples collected during a one-year fermentation process were identified using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry followed by sequence analysis of rRNA and various protein-encoding genes. The bacterial and yeast communities of the same samples were further analyzed using denaturing gradient gel electrophoresis of PCR-amplified V3 regions of the 16S rRNA genes and D1/D2 regions of the 26S rRNA genes, respectively. In contrast to traditional lambic beer fermentations, there was no Enterobacteriaceae phase and a larger variety of acetic acid bacteria were found in industrial lambic beer fermentations. Like in traditional lambic beer fermentations, Saccharomyces cerevisiae, Saccharomyces pastorianus, Dekkera bruxellensis and Pediococcus damnosus were the microorganisms responsible for the main fermentation and maturation phases. These microorganisms originated most probably from the wood of the casks and were considered as the core microbiota of lambic beer fermentations. Copyright © 2015 Elsevier Ltd. All rights reserved.

Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale.

PubMed

Marongiu, Antonella; Zara, Giacomo; Legras, Jean-Luc; Del Caro, Alessandra; Mascia, Ilaria; Fadda, Costantino; Budroni, Marilena

2015-01-01

The deliberate inoculation of yeast strains isolated from food matrices such as wine or bread, could allow the transfer of novel properties to beer. In this work, the feasibility of the use of baker's yeast strains as starters for craft beer production has been evaluated at laboratory and brewery scale. Nine out of 12 Saccharomyces cerevisiae strains isolated from artisanal sourdoughs metabolized 2 % maltose, glucose and trehalose and showed growth rates and cell populations higher than those of the brewer's strain Safbrew-S33. Analysis of allelic variation at 12 microsatellite loci clustered seven baker's strains and Safbrew-S33 in the main group of bread isolates. Chemical analyses of beers produced at a brewery scale showed significant differences among the beers produced with the baker's strain S38 or Safbrew-S33, while no significant differences were observed when S38 or the brewer's strain Safbrew-F2 was used for re-fermentation. The sensory profile of beers obtained with S38 or the brewer's yeasts did not show significant differences, thus suggesting that baker's strains of S. cerevisiae could represent a reservoir of biodiversity for the selection of starter strains for craft beer production.

27 CFR 31.62 - Persons making casual sales.

Code of Federal Regulations, 2014 CFR

2014-04-01

... sales. 31.62 Section 31.62 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE... Are Not Dealers in Liquors Or Beer § 31.62 Persons making casual sales. Certain persons making casual sales of liquors are not dealers for purposes of this part and therefore are not required to register...

Cachaça yeast strains: alternative starters to produce beer and bioethanol.

PubMed

Araújo, Thalita Macedo; Souza, Magalhães Teixeira; Diniz, Raphael Hermano Santos; Yamakawa, Celina Kiyomi; Soares, Lauren Bergmann; Lenczak, Jaciane Lutz; de Castro Oliveira, Juliana Velasco; Goldman, Gustavo Henrique; Barbosa, Edilene Alves; Campos, Anna Clara Silva; Castro, Ieso Miranda; Brandão, Rogelio Lopes

2018-04-16

This work was performed to verify the potential of yeast strains isolated from cachaça distilleries for two specific biotechnological applications: beer and bioethanol production. In the beer production, the strains were tested for characteristics required in brewery practices, such as: capacity to ferment maltose and maltotriose, ability to grow at lowest temperatures, low H 2 S production, and flocculation profile. Among the strains tested, two of them showed appropriate characteristics to produce two different beer styles: lager and ale. Moreover, both strains were tested for cachaça production and the results confirmed the capacity of these strains to improve the quality of cachaça. In the bioethanol production, the fermentation process was performed similarly to that used by bioethanol industries: recycling of yeast biomass in the fermentative process with sulfuric acid washings (pH 2.0). The production of ethanol, glycerol, organic acids, dry cell weight, carbohydrate consumption, and cellular viability were analyzed. One strain presented fermentative parameters similar to PE2, industrial/commercial strain, with equivalent ethanol yields and cellular viability during all fermentative cycles. This work demonstrates that cachaça distilleries seem to be an interesting environment to select new yeast strains to be used in biotechnology applications as beer and bioethanol production.

Exploring the use of natural antimicrobial agents and pulsed electric fields to control spoilage bacteria during a beer production process.

PubMed

Galvagno, M A; Gil, G R; Iannone, L J; Cerrutti, P

2007-01-01

Different natural antimicrobials affected viability of bacterial contaminants isolated at critical steps during a beer production process. In the presence of 1 mg/ml chitosan and 0.3 mg/ml hops, the viability of Escherichia coli in an all malt barley extract wort could be reduced to 0.7 and 0.1% respectively after 2 hour- incubation at 4 degrees C. The addition of 0.0002 mg/ml nisin, 0.1 mg/ml chitosan or 0.3 mg/ml hops, selectively inhibited growth of Pediococcus sp. in more than 10,000 times with respect to brewing yeast in a mixed culture. In the presence of 0.1 mg ml chitosan in beer, no viable cells of the thermoresistant strain Bacillus megaterium were detected. Nisin, chitosan and hops increased microbiological stability during storage of a local commercial beer inoculated with Lactobacillus plantarum or Pediococcus sp. isolated from wort. Pulsed Electric Field (PEF) (8 kV/cm, 3 pulses) application enhanced antibacterial activity of nisin and hops but not that of chitosan. The results herein obtained suggest that the use of these antimicrobial compounds in isolation or in combination with PEF would be effective to control bacterial contamination during beer production and storage.

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.

Three-dimensional protein shape rendering in magnetized solution with Lambert-Beer law.

PubMed

Gu, HongYan; Chang, WeiShan

2012-07-10

When monochromatic light passes through a homogeneous absorbing medium, the absorbance is proportional to the growth of concentration and thickness of the medium, which is the Lambert-Beer law. The shade selection of protein solution magnetized for a certain time from different angles makes different absorbance, which does not meet the Lambert-Beer law. Accordingly, we derive that the absorbance A is not only proportional to the concentration and thickness of the medium but also proportional to the light area S(S) of a certain direction. For the same protein solution, we can obtain the absorbance A of six directions and thus get six values for S(S) the relative ratio of which will inevitably reveal plentiful information of the protein shape. The conformation of the protein can be easily drawn out by software (MATLAB 7.0.1). We have drawn out the molecular shape of lysozyme and bovine serum albumin. In brief, we have developed the Lambert-Beer law A=K·C·b·S(s) and a new method of exploring protein spatial structure.

Brewing and volatiles analysis of three tea beers indicate a potential interaction between tea components and lager yeast.

PubMed

Rong, Lei; Peng, Li-Juan; Ho, Chi-Tang; Yan, Shou-He; Meurens, Marc; Zhang, Zheng-Zhu; Li, Da-Xiang; Wan, Xiao-Chun; Bao, Guan-Hu; Gao, Xue-Ling; Ling, Tie-Jun

2016-04-15

Green tea, oolong tea and black tea were separately introduced to brew three kinds of tea beers. A model was designed to investigate the tea beer flavour character. Comparison of the volatiles between the sample of tea beer plus water mixture (TBW) and the sample of combination of tea infusion and normal beer (CTB) was accomplished by triangular sensory test and HS-SPME GC-MS analysis. The PCA of GC-MS data not only showed a significant difference between volatile features of each TBW and CTB group, but also suggested some key compounds to distinguish TBW from CTB. The results of GC-MS showed that the relative concentrations of many typical tea volatiles were significantly changed after the brewing process. More interestingly, the behaviour of yeast fermentation was influenced by tea components. A potential interaction between tea components and lager yeast could be suggested. Copyright © 2015 Elsevier Ltd. All rights reserved.

Continuous beer fermentation using immobilized yeast cell bioreactor systems.

PubMed

Brányik, Tomás; Vicente, António A; Dostálek, Pavel; Teixeira, José A

2005-01-01

Traditional beer fermentation and maturation processes use open fermentation and lager tanks. Although these vessels had previously been considered indispensable, during the past decades they were in many breweries replaced by large production units (cylindroconical tanks). These have proved to be successful, both providing operating advantages and ensuring the quality of the final beer. Another promising contemporary technology, namely, continuous beer fermentation using immobilized brewing yeast, by contrast, has found only a limited number of industrial applications. Continuous fermentation systems based on immobilized cell technology, albeit initially successful, were condemned to failure for several reasons. These include engineering problems (excess biomass and problems with CO(2) removal, optimization of operating conditions, clogging and channeling of the reactor), unbalanced beer flavor (altered cell physiology, cell aging), and unrealized cost advantages (carrier price, complex and unstable operation). However, recent development in reactor design and understanding of immobilized cell physiology, together with application of novel carrier materials, could provide a new stimulus to both research and application of this promising technology.

Susceptibility of Pediococcus isolates to antimicrobial compounds in relation to hop-resistance and beer-spoilage.

PubMed

Haakensen, Monique; Vickers, David M; Ziola, Barry

2009-09-07

Though important in the context of food microbiology and as potential pathogens in immuno-compromised humans, bacterial isolates belonging to the genus Pediococcus are best known for their association with contamination of ethanol fermentation processes (beer, wine, or fuel ethanol). Use of antimicrobial compounds (e.g., hop-compounds, Penicillin) by some industries to combat Pediococcus contaminants is long-standing, yet knowledge about the resistance of pediococci to antimicrobial agents is minimal. Here we examined Pediococcus isolates to determine whether antibiotic resistance is associated with resistance to hops, presence of genes known to correlate with beer spoilage, or with ability to grow in beer. Lactic acid bacteria susceptibility test broth medium (LSM) used in combination with commercially available GPN3F antimicrobial susceptibility plates was an effective method for assessing antimicrobial susceptibility of Pediococcus isolates. We report the finding of Vancomycin-susceptible Pediococcus isolates from four species. Interestingly, we found that hop-resistant, beer-spoilage, and beer-spoilage gene-harbouring isolates had a tendency to be more susceptible, rather than more resistant, to antimicrobial compounds. Our findings indicate that the mechanisms involved in conferring hop-resistance or ability to spoil beer by Pediococcus isolates are not associated with resistance to antibiotics commonly used for treatment of human infections. Also, Vancomycin-resistance was found to be isolate-specific and not intrinsic to the genus as previously believed.

77 FR 74025 - Federated Indians of Graton Rancheria-Liquor Control Statute

Federal Register 2010, 2011, 2012, 2013, 2014

2012-12-12

..., hydrated oxide of ethyl, or spirit of wine, in any form, and regardless of source or the process used for its production. (b) Alcoholic beverage means all alcohol, spirits, liquor, wine, beer and any liquid or solid containing alcohol, spirits, liquor, wine, or beer, and which contains one-half of one...

Impact of different wort boiling temperatures on the beer foam stabilizing properties of lipid transfer protein 1.

PubMed

Van Nierop, Sandra N E; Evans, David E; Axcell, Barry C; Cantrell, Ian C; Rautenbach, Marina

2004-05-19

Beer consumers demand satisfactory and consistent foam stability; thus, it is a high priority for brewers. Beer foam is stabilized by the interaction between certain beer proteins, including lipid transfer protein 1 (LTP1), and isomerized hop alpha-acids, but destabilized by lipids. In this study it was shown that the wort boiling temperature during the brewing process was critical in determining the final beer LTP1 content and conformation. LTP1 levels during brewing were measured by an LTP1 ELISA, using antinative barley LTP1 polyclonal antibodies. It was observed that the higher wort boiling temperatures ( approximately 102 degrees C), resulting from low altitude at sea level, reduced the final beer LTP1 level to 2-3 microg/mL, whereas the lower wort boiling temperatures ( approximately 96 degrees C), resulting from higher altitudes (1800 m), produced LTP1 levels between 17 and 35 microg/mL. Low levels of LTP1 in combination with elevated levels of free fatty acids (FFA) resulted in poor foam stability, whereas beer produced with low levels of LTP1 and FFA had satisfactory foam stability. Previous studies indicated the need for LTP1 denaturing to improve its foam stabilizing properties. However, the results presented here show that LTP1 denaturation reduces its ability to act as a binding protein for foam-damaging FFA. These investigations suggest that wort boiling temperature is an important factor in determining the level and conformation of LTP1, thereby favoring satisfactory beer foam stability.

Fluorescence studies of beer protein uptake by silica

NASA Astrophysics Data System (ADS)

Apperson, Kathleen; Birch, David J. S.; Leiper, Kenneth; McKeown, Ian P.

2001-05-01

Fluorescence has been investigated with respect to new methods for monitoring protein uptake by silica, with particular attention being given to haze forming proteins and foam proteins present in beer. These are of particular interest to the brewing industry as an important aspect of the brewing process is the prevention of chill haze formation. This is necessary in order to maintain the clarity of the beer and to extend the shelf life. Chill haze, which is a result of the interaction of certain proteins with some polyphenols, can be prevented by the removal of one or both of these constituents.

Chemistry in the Time of the Pharaohs

ERIC Educational Resources Information Center

Loyson, Peter

2011-01-01

The Egyptians were known in the ancient world as experts in many applied chemistry fields such as metallurgy, wine and beer making, glass making, paper manufacture, paint pigments, dyes, cosmetics, perfumes, and pharmaceuticals. They made significant developments in the extraction of metals from their ores, especially copper and gold. The…

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...

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...

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...

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...

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...

A critical analysis of "moderation" advertising sponsored by the beer industry: are "responsible drinking" commercials done responsibly?

PubMed

DeJong, W; Atkin, C K; Wallack, L

1992-01-01

This analysis reveals several important advertising trends by the U.S. beer industry, whose purported aim has been to promote "moderation" in drinking. First, the brewers' prevailing interest in promoting consumption has resulted in the use of slogans and messages that ignore the fact that certain people should not drink at all, and, in certain circumstances, that no one should drink. Second, these ads do not consistently make clear that the acts of drinking and driving should remain entirely separate. Third, several aspects of these commercials undermine whatever moderation message they may provide, in particular the use of themes and images that are similar to the beer companies' regular brand promotions. In order to present an acceptable public health message, moderation advertising must not be dominated by glamorous presentations of alcohol consumption. In short, it must be done more responsibly.

Myths, Men, & Beer: An Analysis of Beer Commercials on Broadcast Television, 1987.

ERIC Educational Resources Information Center

Postman, Neil; And Others

Theory and research on the processes of early social learning in children has indicated that television and television commercials play an important role in children's internalization of cultural meanings, interpretations, and values, whether or not the commercials children see are intended for or directed at them. Between the ages of 2 and 18,…

MALDI-TOF MS typing enables the classification of brewing yeasts of the genus Saccharomyces to major beer styles.

PubMed

Lauterbach, Alexander; Usbeck, Julia C; Behr, Jürgen; Vogel, Rudi F

2017-01-01

Brewing yeasts of the genus Saccharomyces are either available from yeast distributor centers or from breweries employing their own "in-house strains". During the last years, the classification and characterization of yeasts of the genus Saccharomyces was achieved by using biochemical and DNA-based methods. The current lack of fast, cost-effective and simple methods to classify brewing yeasts to a beer type, may be closed by Matrix Assisted Laser Desorption/Ionization-Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) upon establishment of a database based on sub-proteome spectra from reference strains of brewing yeasts. In this study an extendable "brewing yeast" spectra database was established including 52 brewing yeast strains of the most important types of bottom- and top-fermenting strains as well as beer-spoiling S. cerevisiae var. diastaticus strains. 1560 single spectra, prepared with a standardized sample preparation method, were finally compared against the established database and investigated by bioinformatic analyses for similarities and distinctions. A 100% separation between bottom-, top-fermenting and S. cerevisiae var. diastaticus strains was achieved. Differentiation between Alt and Kölsch strains was not achieved because of the high similarity of their protein patterns. Whereas the Ale strains show a high degree of dissimilarity with regard to their sub-proteome. These results were supported by MDS and DAPC analysis of all recorded spectra. Within five clusters of beer types that were distinguished, and the wheat beer (WB) cluster has a clear separation from other groups. With the establishment of this MALDI-TOF MS spectra database proof of concept is provided of the discriminatory power of this technique to classify brewing yeasts into different major beer types in a rapid, easy way, and focus brewing trails accordingly. It can be extended to yeasts for specialty beer types and other applications including wine making or baking.

MALDI-TOF MS typing enables the classification of brewing yeasts of the genus Saccharomyces to major beer styles

PubMed Central

Lauterbach, Alexander; Usbeck, Julia C.; Behr, Jürgen

2017-01-01

Brewing yeasts of the genus Saccharomyces are either available from yeast distributor centers or from breweries employing their own “in-house strains”. During the last years, the classification and characterization of yeasts of the genus Saccharomyces was achieved by using biochemical and DNA-based methods. The current lack of fast, cost-effective and simple methods to classify brewing yeasts to a beer type, may be closed by Matrix Assisted Laser Desorption/Ionization–Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) upon establishment of a database based on sub-proteome spectra from reference strains of brewing yeasts. In this study an extendable “brewing yeast” spectra database was established including 52 brewing yeast strains of the most important types of bottom- and top-fermenting strains as well as beer-spoiling S. cerevisiae var. diastaticus strains. 1560 single spectra, prepared with a standardized sample preparation method, were finally compared against the established database and investigated by bioinformatic analyses for similarities and distinctions. A 100% separation between bottom-, top-fermenting and S. cerevisiae var. diastaticus strains was achieved. Differentiation between Alt and Kölsch strains was not achieved because of the high similarity of their protein patterns. Whereas the Ale strains show a high degree of dissimilarity with regard to their sub-proteome. These results were supported by MDS and DAPC analysis of all recorded spectra. Within five clusters of beer types that were distinguished, and the wheat beer (WB) cluster has a clear separation from other groups. With the establishment of this MALDI-TOF MS spectra database proof of concept is provided of the discriminatory power of this technique to classify brewing yeasts into different major beer types in a rapid, easy way, and focus brewing trails accordingly. It can be extended to yeasts for specialty beer types and other applications including wine making or baking. PMID:28792944

Studies on the Simultaneous Formation of Aroma-Active and Toxicologically Relevant Vinyl Aromatics from Free Phenolic Acids during Wheat Beer Brewing.

PubMed

Langos, Daniel; Granvogl, Michael

2016-03-23

During the brewing process of wheat beer, the desired aroma-active vinyl aromatics 2-methoxy-4-vinylphenol and 4-vinylphenol as well as the undesired and toxicologically relevant styrene are formed from their respective precursors, free ferulic acid, p-coumaric acid, and cinnamic acid, deriving from the malts. Analysis of eight commercial wheat beers revealed high concentrations of 2-methoxy-4-vinylphenol and 4-vinylphenol always in parallel with high concentrations of styrene or low concentrations of the odorants in parallel with low styrene concentrations, suggesting a similar pathway. To better understand the formation of these vinyl aromatics, each process step of wheat beer brewing and the use of different strains of Saccharomyces cerevisiae were evaluated. During wort boiling, only a moderate decarboxylation of free phenolic acids and formation of desired and undesired vinyl aromatics were monitored due to the thermal treatment. In contrast, this reaction mainly occurred enzymatically catalyzed during fermentation with S. cerevisiae strain W68 with normal Pof(+) activity (phenolic off-flavor) resulting in a wheat beer eliciting the typical aroma requested by consumers due to high concentrations of 2-methoxy-4-vinylphenol (1790 μg/L) and 4-vinylphenol (937 μg/L). Unfortunately, also a high concentration of undesired styrene (28.3 μg/L) was observed. Using a special S. cerevisiae strain without Pof(+) activity resulted in a significant styrene reduction (

Low-energy route for alcohol/gasohol recovery from fermentor beer. Final report

DOE Office of Scientific and Technical Information (OSTI.GOV)

Mix, T.W.

1982-03-01

The production of gasohol directly from fermentor beer and gasoline is feasible and will enable a major reduction in the energy requirements for gasohol production. The fermentor beer is first enriched in a beer still to a 69 mol % ethanol, 31 mol % water product which is then dehydrated by extractive distillation with gasoline as the extractive agent. Gasohol is produced directly. In one version of the process, a heavy cut of gasoline, presumed available at a refinery before blending in of light components, is used as the extractive agent. The enriching column overhead vapors are used to reboilmore » the extractive distillation and steam stripping columns and to contribute to the preheating of the fermentor beer feed. Light components are blended into the heavy cut-ethanol bottom product from the extractive distillation column to form the desired gasohol. Energy requirements, including feed preheat, are 11,000 Btu per gallon of ethanol in the product gasohol. One hundred and fifty pound steam is required. In a second version, full range gasoline is used as the extractive agent. The enriching column overhead vapors are again used to reboil the extractive distillation and steam stripping columns and to contribute to the preheating of the fermentor beer feed. Light gasoline components recovered from the decanter following the overhead condenser of the extractive distillation column are blended in with the gasoline-ethanol product leaving the bottom of the extractive distillation column to form the desired gasohol. Energy requirements in this case are 13,000 Btu/gallon of ethanol in the product gasohol. In both of the above cases it is energy-conservative and desirable from a process standpoint to feed the enriched alcohol to the extractive distillation column as a liquid rather than as a vapor.« less

Ant colony system algorithm for the optimization of beer fermentation control.

PubMed

Xiao, Jie; Zhou, Ze-Kui; Zhang, Guang-Xin

2004-12-01

Beer fermentation is a dynamic process that must be guided along a temperature profile to obtain the desired results. Ant colony system algorithm was applied to optimize the kinetic model of this process. During a fixed period of fermentation time, a series of different temperature profiles of the mixture were constructed. An optimal one was chosen at last. Optimal temperature profile maximized the final ethanol production and minimized the byproducts concentration and spoilage risk. The satisfactory results obtained did not require much computation effort.

Cloning and expression of a novel prolyl endopeptidase from Aspergillus oryzae and its application in beer stabilization.

PubMed

Kang, Chao; Yu, Xiao-Wei; Xu, Yan

2015-02-01

A novel prolyl endopeptidase gene from Aspergillus oryzae was cloned and expressed in Pichia pastoris. Amino acid sequence analysis of the prolyl endopeptidase from Aspergillus oryzae (AO-PEP) showed that this enzyme belongs to a class serine peptide S28 family. Expression, purification and characterization of AO-PEP were analyzed. The optimum pH and temperature were pH 5.0 and 40 °C, respectively. The enzyme was activated and stabilized by metal ion Ca(2+) and inhibited by Zn(2+), Mn(2+), Al(3+), and Cu(2+). The K m and k cat values of the purified enzyme for different substrates were evaluated. The results implied that the recombinant AO-PEP possessed higher affinity for the larger substrate. A fed-batch strategy was developed for the high-cell-density fermentation and the enzyme activity reached 1,130 U/l after cultivation in 7 l fermentor. After addition of AO-PEP during the fermentation phase of beer brewing, demonstrated the potential application of AO-PEP in the non-biological stability of beer, which favor further industrial development of this new enzyme in beer stabilization, due to its reducing operational costs, as well as no beer losses unlike regeneration process and beer lost with regenerated polyvinylpolypyrrolidone system.

Cocoa pulp in beer production: Applicability and fermentative process performance.

PubMed

Nunes, Cassiane da Silva Oliveira; de Carvalho, Giovani Brandão Mafra; da Silva, Marília Lordêlo Cardoso; da Silva, Gervásio Paulo; Machado, Bruna Aparecida Souza; Uetanabaro, Ana Paula Trovatti

2017-01-01

This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for beer production on a pilot scale. For this purpose, yeast isolated from the spontaneous fermentation of cachaça (SC52), belonging to the strain bank of the State University of Feira de Santana-Ba (Brazil), and a commercial strain of ale yeast (Safale S-04 Belgium) were used. The beer produced was subjected to acceptance and purchase intention tests for sensorial analysis. At the beginning of fermentation, 30% cocoa pulp (adjunct) was added to the wort at 12°P concentration. The production of beer on a pilot scale was carried out in a bioreactor with a 100-liter capacity, a usable volume of 60 liters, a temperature of 22°C and a fermentation time of 96 hours. The fermentation parameters evaluated were consumption of fermentable sugars and production of ethanol, glycerol and esters. The beer produced using the adjunct and yeast SC52 showed better fermentation performance and better acceptance according to sensorial analysis.

Cocoa pulp in beer production: Applicability and fermentative process performance

PubMed Central

de Carvalho, Giovani Brandão Mafra; da Silva, Gervásio Paulo

2017-01-01

This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for beer production on a pilot scale. For this purpose, yeast isolated from the spontaneous fermentation of cachaça (SC52), belonging to the strain bank of the State University of Feira de Santana-Ba (Brazil), and a commercial strain of ale yeast (Safale S-04 Belgium) were used. The beer produced was subjected to acceptance and purchase intention tests for sensorial analysis. At the beginning of fermentation, 30% cocoa pulp (adjunct) was added to the wort at 12°P concentration. The production of beer on a pilot scale was carried out in a bioreactor with a 100-liter capacity, a usable volume of 60 liters, a temperature of 22°C and a fermentation time of 96 hours. The fermentation parameters evaluated were consumption of fermentable sugars and production of ethanol, glycerol and esters. The beer produced using the adjunct and yeast SC52 showed better fermentation performance and better acceptance according to sensorial analysis. PMID:28419110

27 CFR 31.51 - Wholesale dealers making retail sales.

Code of Federal Regulations, 2014 CFR

2014-04-01

... retail sales. 31.51 Section 31.51 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... Persons Exempt from Registration And/or Recordkeeping § 31.51 Wholesale dealers making retail sales. A... under this part, is exempt from registration at that place as a retail dealer in liquors or in beer. ...

27 CFR 31.51 - Wholesale dealers making retail sales.

Code of Federal Regulations, 2011 CFR

2011-04-01

... retail sales. 31.51 Section 31.51 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... Persons Exempt from Registration And/or Recordkeeping § 31.51 Wholesale dealers making retail sales. A... under this part, is exempt from registration at that place as a retail dealer in liquors or in beer. ...

27 CFR 31.51 - Wholesale dealers making retail sales.

Code of Federal Regulations, 2013 CFR

2013-04-01

... retail sales. 31.51 Section 31.51 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... Persons Exempt from Registration And/or Recordkeeping § 31.51 Wholesale dealers making retail sales. A... under this part, is exempt from registration at that place as a retail dealer in liquors or in beer. ...

27 CFR 31.51 - Wholesale dealers making retail sales.

Code of Federal Regulations, 2010 CFR

2010-04-01

... retail sales. 31.51 Section 31.51 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... Persons Exempt from Registration And/or Recordkeeping § 31.51 Wholesale dealers making retail sales. A... under this part, is exempt from registration at that place as a retail dealer in liquors or in beer. ...

27 CFR 31.51 - Wholesale dealers making retail sales.

Code of Federal Regulations, 2012 CFR

2012-04-01

... retail sales. 31.51 Section 31.51 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND... Persons Exempt from Registration And/or Recordkeeping § 31.51 Wholesale dealers making retail sales. A... under this part, is exempt from registration at that place as a retail dealer in liquors or in beer. ...

Metabolism of Zearalenone in the Course of Beer Fermentation

PubMed Central

Mizutani, Kohei; Nagatomi, Yasushi; Mochizuki, Naoki

2011-01-01

Zearalenone (ZON) is a mycotoxin with estrogenic activity, produced by members of Fusarium species, and is found worldwide in a number of cereal crops. It is known to have four active metabolites (α-zearalenol (α-ZOL), β-zearalenol (β-ZOL), α-zearalanol (α-ZAL), and β-zearalanol (β-ZAL)). A highly sensitive analytical method using liquid chromatography/tandem mass spectrometry using electrospray ionization (LC-ESI-MS/MS) has been established and validated in order to analyze ZON and its metabolites in beer and malt samples. The metabolism of ZON in the course of beer fermentation was further characterized using the artificially contaminated wort by this established method. In the fermented sample, 85.9% of ZON was converted to β-ZOL, which has lower estrogenic activity than that of ZON. These findings indicate that the health risk to humans due to ZON in beer is reduced during the fermentation process. PMID:22069701

Metabolism of zearalenone in the course of beer fermentation.

PubMed

Mizutani, Kohei; Nagatomi, Yasushi; Mochizuki, Naoki

2011-02-01

Zearalenone (ZON) is a mycotoxin with estrogenic activity, produced by members of Fusarium species, and is found worldwide in a number of cereal crops. It is known to have four active metabolites (α-zearalenol (α-ZOL), β-zearalenol (β-ZOL), α-zearalanol (α-ZAL), and β-zearalanol (β-ZAL)). A highly sensitive analytical method using liquid chromatography/tandem mass spectrometry using electrospray ionization (LC-ESI-MS/MS) has been established and validated in order to analyze ZON and its metabolites in beer and malt samples. The metabolism of ZON in the course of beer fermentation was further characterized using the artificially contaminated wort by this established method. In the fermented sample, 85.9% of ZON was converted to β-ZOL, which has lower estrogenic activity than that of ZON. These findings indicate that the health risk to humans due to ZON in beer is reduced during the fermentation process.

Behavior of myclobutanil, propiconazole, and nuarimol residues during lager beer brewing.

PubMed

Navarro, Simón; Pérez, Gabriel; Vela, Nuria; Mena, Luis; Navarro, Ginés

2005-11-02

Over a 4 month brewing process, the fate of three fungicides, myclobutanil, propiconazole, and nuarimol, was studied in the spent grain, brewer wort, and final beer product. Only the residual level of myclobutanil after the mashing step was higher than its maximum residue limit (MRL) on barley. A substantial fraction was removed with the spent grain in all cases (26-42%). The half-life times obtained for the fungicides during storage of the spent grains ranged from 82 to 187 days. No significant influence of the boiling stage on the decrease of the fungicide residues was demonstrated. During fermentation, the content reduction varied from 20 to 47%. After the lagering and filtration steps, no significant decrease (<10%) was observed in any of the residues. Finally, during storage of the beer (3 months), the amounts of fungicides fell by 25-50% of their respective concentrations in the finished beer.

Procedures involving lipid media for detection of bacterial contamination in breweries.

PubMed

Van Vuuren, H J; Louw, H A; Loos, M A; Meisel, R

1977-02-01

The liquid equivalent of universal beer agar, designated universal beer liquid medium, and its beer-free equivalent, universal liquid medium (UL), were equally effective in demonstrating bacterial contamination in 120 of 200 samples from different stages of commercial brewing process. Growth of the contaminants after 3 days was consistently more luxuriant in the UL medium. A yeast-water substrate medium failed to reveal many contaminants detected with UL in 392 samples from three breweries and revealed only a few not detected with UL. The use of UL and a lactose-peptone medium, with microscope examination of the media for bacterial growth, permitted detection of 93% of the known contaminants compared to 87%, detected with UL alone; this combination or universal beer liquid medium plus lactose-peptone medium can therefore be recommended for the detection of bacterial contaminants in brewery samples. Bacterial contamination of pitching yeasts appeared to be a particular problem in the breweries investigated.

Traditional alcoholic beverages of Tanzania: production, quality and changes in quality attributes during storage.

PubMed

Tüsekwa, A B; Mosha, T C; Laswai, H S; Towo, E E

2000-03-01

Traditional alcoholic beverages of Tanzania play an important role in the daily social, economic, nutritional and cultural life of the people. Production, quality and changes in quality attributes during ambient temperature storage were investigated in traditional Tanzanian beers (Mbege and Komoni) and wines (Mnanasi, Wanzuki and Mofru). The quality attributes of the alcoholic beverages indicated that pH levels were in the range of 4.15-4.20 and 3.9-5.5 for the beers and wines respectively. Total, fixed and volatile acidity in the beers were in the range of 0.41-0.62, 0.28-0.38 and 0.06-0.09 g/100 mL respectively while in the wines acidity levels were in the range of 0.23-0.66, 0.13-0.33 and 0.05-0.06 g/100 mL for the total, fixed and volatile acidity respectively. Concentration of total solids in the beers ranged between 7.00 and 12.80 degrees Brix while in the wines ranged between 3.45 and 6.65 degrees Brix. Specific gravity of the beers ranged between 1.0097 and 1.0374 while for wines the specific gravity was lower, ranging between 0.9971 and 0.9989. Alcohol concentration was higher in wines (range 3.84-9.75 g/100 mL) than in beers (range 1.72-2.76 g/100 mL). Storage of the beverages under ambient temperatures for various lengths of time resulted in significant (P < 0.05) increase in total acidity, volatile acidity and alcohol content and decrease in the total solids and specific gravity. Mbege and Komoni beers indicated the highest rates of deterioration with total acid production rates of 0.3774 g/100 mL and 0.0914 g/100 mL per hour respectively. Wines were more stable during storage than beers, with Mofru wine being the most stable. The rates of total acid production per hour were Mnanasi (0.0196 g/100 mL), Wanzuki (0.0047 g/100 mL) and Mofru (0.0005 g/100 mL). Use of low brewing technologies involving uncontrolled fermentation, unsanitary conditions and use of rudimentary equipment for processing, packaging and storage resulted in beers and wines of low quality and short shelf-life. To foster commercial exploitation of the products, there is a need to develop appropriate small and medium-level brewing technologies that will improve the quality of the traditional alcoholic beverages and extend their shelf-life through hygienic and controlled processing, packaging, and storage.

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...

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...

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...

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...

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...

Simultaneous Quantitation of Advanced Glycation End Products in Soy Sauce and Beer by Liquid Chromatography-Tandem Mass Spectrometry without Ion-Pair Reagents and Derivatization.

PubMed

Nomi, Yuri; Annaka, Hironori; Sato, Shinji; Ueta, Etsuko; Ohkura, Tsuyoshi; Yamamoto, Kazuhiro; Homma, Seiichi; Suzuki, Emiko; Otsuka, Yuzuru

2016-11-09

The aim of this study was to develop a simple and sensitive method to analyze several advanced glycation end products (AGEs) simultaneously using liquid chromatography-tandem mass spectrometry (LC-MS/MS), and to apply this method to the quantitation of AGEs in brown-colored foods. The developed method enabled to separate and quantitate simultaneously seven AGEs, and was applied to the determination of free AGEs contained in various kinds of soy sauce and beer. The major AGEs in soy sauce and beer were N ε -carboxymethyllysine (CML), N ε -carboxyethyllysine (CEL), and N δ -(5-hydro-5-methyl-4-imidazolon-2-yl)ornithine (MG-H1). Using the developed LC-MS/MS method, recovery test on soy sauce and beer samples showed the recovery values of 85.3-103.9% for CML, 95.9-107.4% for CEL, and 69.5-123.2% for MG-H1. In particular, it is the first report that free CML, CEL, and MG-H1 were present in beer. Furthermore, long-term storage and heating process of soy sauce increased CML and MG-H1.

Study on spoilage capability and VBNC state formation and recovery of Lactobacillus plantarum.

PubMed

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

2017-09-01

The present study aimed at investigating the capability of L. plantarum strain BM-LP14723 to enter into and recover from the viable but nonculturable (VBNC) state and to cause beer spoilage. VBNC state was induced by incubating in beer with subculturing or low temperature treatment. Culturable, total, and viable cells numbers were assessed by MRS agar plate counting, acridine orange direct counting, and Live/Dead BacLight bacterial viability kit, respectively. Organic acids concentrations were measured by reversed-phase high performance liquid chromatography. VBNC L. plantarum cells were detected after 189 ± 1.9 days low temperature treatment or 29 ± 0.7 subcultures in beer. The VBNC L. plantarum retained spoilage capability. Addition of catalase is an effective method for the recovery of the VBNC L. plantarum cells. L. plantarum strain BM-LP14723 is capable of entering into and recovery from the VBNC state and maintained spoilage capability. The current study presented that beer-spoilage L. plantarum can hide both in breweries and during transporting and marketing process and thus lead to beer-spoilage incidents. Copyright © 2017 Elsevier Ltd. All rights reserved.

Degradation of Aflatoxin B1 during the Fermentation of Alcoholic Beverages

PubMed Central

Inoue, Tomonori; Nagatomi, Yasushi; Uyama, Atsuo; Mochizuki, Naoki

2013-01-01

Aflatoxin B1 (AFB1) is a contaminant of grain and fruit and has one of the highest levels of carcinogenicity of any natural toxin. AFB1 and the fungi that produce it can also contaminate the raw materials used for beer and wine manufacture, such as corn and grapes. Therefore, brewers must ensure strict monitoring to reduce the risk of contamination. In this study, the fate of AFB1 during the fermentation process was investigated using laboratory-scale bottom and top beer fermentation and wine fermentation. During fermentation, cool wort beer samples and wine must samples were artificially spiked with AFB1 and the levels of AFB1 remaining after fermentation were analyzed. AFB1 levels were unchanged during both types of fermentation used for beer but were reduced to 30% of their initial concentration in wine. Differential analysis of the spiked and unspiked wine samples showed that the degradation compound was AFB2a, a hydrated derivative of AFB1. Thus, the results showed that the risk of AFB1 carryover was still present for both types of beer fermentation but was reduced in the case of wine fermentation because of hydration. PMID:23812408

Sinking bubbles in stout beers

NASA Astrophysics Data System (ADS)

Lee, W. T.; Kaar, S.; O'Brien, S. B. G.

2018-04-01

A surprising phenomenon witnessed by many is the sinking bubbles seen in a settling pint of stout beer. Bubbles are less dense than the surrounding fluid so how does this happen? Previous work has shown that the explanation lies in a circulation of fluid promoted by the tilted sides of the glass. However, this work has relied heavily on computational fluid dynamics (CFD) simulations. Here, we show that the phenomenon of sinking bubbles can be predicted using a simple analytic model. To make the model analytically tractable, we work in the limit of small bubbles and consider a simplified geometry. The model confirms both the existence of sinking bubbles and the previously proposed mechanism.

Impedimetric Aptasensor for Ochratoxin A Determination Based on Au Nanoparticles Stabilized with Hyper-Branched Polymer

PubMed Central

Evtugyn, Gennady; Porfireva, Anna; Stepanova, Veronika; Kutyreva, Marianna; Gataulina, Alfiya; Ulakhovich, Nikolay; Evtugyn, Vladimir; Hianik, Tibor

2013-01-01

An impedimetric aptasensor for ochratoxin A (OTA) detection has been developed on the base of a gold electrode covered with a new modifier consisting of electropolymerized Neutral Red and a mixture of Au nanoparticles suspended in the dendrimeric polymer Botlorn H30®. Thiolated aptamer specific to OTA was covalently attached to Au nanoparticles via Au-S bonding. The interaction of the aptamer with OTA induced the conformational switch of the aptamer from linear to guanine quadruplex form followed by consolidation of the surface layer and an increase of the charge transfer resistance. The aptasensor makes it possible to detect from 0.1 to 100 nM of OTA (limit of detection: 0.02 nM) in the presence of at least 50 fold excess of ochratoxin B. The applicability of the aptasensor for real sample assay was confirmed by testing spiked beer samples. The recovery of 2 nM OTA was found to be 70% for light beer and 78% for dark beer. PMID:24287535

Brettanomyces yeasts--From spoilage organisms to valuable contributors to industrial fermentations.

PubMed

Steensels, Jan; Daenen, Luk; Malcorps, Philippe; Derdelinckx, Guy; Verachtert, Hubert; Verstrepen, Kevin J

2015-08-03

Ever since the introduction of controlled fermentation processes, alcoholic fermentations and Saccharomyces cerevisiae starter cultures proved to be a match made in heaven. The ability of S. cerevisiae to produce and withstand high ethanol concentrations, its pleasant flavour profile and the absence of health-threatening toxin production are only a few of the features that make it the ideal alcoholic fermentation organism. However, in certain conditions or for certain specific fermentation processes, the physiological boundaries of this species limit its applicability. Therefore, there is currently a strong interest in non-Saccharomyces (or non-conventional) yeasts with peculiar features able to replace or accompany S. cerevisiae in specific industrial fermentations. Brettanomyces (teleomorph: Dekkera), with Brettanomyces bruxellensis as the most commonly encountered representative, is such a yeast. Whilst currently mainly considered a spoilage organism responsible for off-flavour production in wine, cider or dairy products, an increasing number of authors report that in some cases, these yeasts can add beneficial (or at least interesting) aromas that increase the flavour complexity of fermented beverages, such as specialty beers. Moreover, its intriguing physiology, with its exceptional stress tolerance and peculiar carbon- and nitrogen metabolism, holds great potential for the production of bioethanol in continuous fermentors. This review summarizes the most notable metabolic features of Brettanomyces, briefly highlights recent insights in its genetic and genomic characteristics and discusses its applications in industrial fermentation processes, such as the production of beer, wine and bioethanol. Copyright © 2015. Published by Elsevier B.V.

Search for compounds contributing to onion-like off-flavor in beer and investigation of the cause of the flavor.

PubMed

Noba, Shigekuni; Yako, Nana; Kobayashi, Minoru; Masuda, Susumu; Watanabe, Tetsuya

2017-10-01

Onion-like off-flavor is a highly undesirable property in beer. Although several compounds that impart onion-like odors have been identified, the individual contribution of these compounds to the onion-like off-flavor in beer is not clear. In the present study, we searched for compounds that impart an onion-like odor by gas chromatography (GC)-olfactometry. The analysis of several types of beer revealed that 2-mercapto-3-methyl-1-butanol (2M3MB) and 3-mercapto-3-methyl-1-butanol (3M3MB) were possible causative compounds. Based on the difference threshold values in beer (0.13 ng/mL for 2M3MB and 17.5 ng/mL for 3M3MB) and the quantification values of these compounds in beer samples, only 2M3MB was considered to contribute to the onion-like off-flavor in beer. A further formation factor analysis of 2M3MB revealed that 2M3MB was formed in hopped wort after fermentation, and that the concentration of 2M3MB increased following the hot aeration treatment of wort. These results suggest that preventing the hot aeration of wort is a key factor for reducing 2M3MB levels in beer. In a previous report, 3-methyl-2-buten-1-ol (3MBol) was speculated to be the precursor of 2M3MB and 3M3MB; however, the results of the present quantification analysis and wort addition tests indicate that 3MBol did not contribute to the formation of 2M3MB in the brewing process and that unknown precursors of 2M3MB originated in wort. Identifying the precursor of 2M3MB may facilitate elucidation of the mechanism of 2M3MB formation. Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Fate of Fusarium Toxins during Brewing.

PubMed

Habler, Katharina; Geissinger, Cajetan; Hofer, Katharina; Schüler, Jan; Moghari, Sarah; Hess, Michael; Gastl, Martina; Rychlik, Michael

2017-01-11

Some information is available about the fate of Fusarium toxins during the brewing process, but only little is known about the single processing steps in detail. In our study we produced beer from two different barley cultivars inoculated with three different Fusarium species, namely, Fusarium culmorum, Fusarium sporotrichioides, and Fusarium avenaceum, producing a wide range of mycotoxins such as type B trichothecenes, type A trichothecenes, and enniatins. By the use of multi-mycotoxin LC-MS/MS stable isotope dilution methods we were able to follow the fate of Fusarium toxins during the entire brewing process. In particular, the type B trichothecenes deoxynivalenol, 3-acetyldeoxynivalenol, and 15-acetyldeoxynivalenol showed similar behaviors. Between 35 and 52% of those toxins remained in the beer after filtration. The contents of the potentially hazardous deoxynivalenol-3-glucoside and the type A trichothecenes increased during mashing, but a rapid decrease of deoxynivalenol-3-glucoside content was found during the following steps of lautering and wort boiling. The concentration of enniatins greatly decreased with the discarding of spent grains or finally with the hot break. The results of our study show the retention of diverse Fusarium toxins during the brewing process and allow for assessing the food safety of beer regarding the monitored Fusarium mycotoxins.

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

Bioflavoring and beer refermentation.

PubMed

Vanderhaegen, B; Neven, H; Coghe, S; Verstrepen, K J; Derdelinckx, G; Verachtert, H

2003-08-01

Various techniques are used to adjust the flavors of foods and beverages to new market demands. Although synthetic flavoring chemicals are still widely used, flavors produced by biological methods (bioflavors) are now more and more requested by consumers, increasingly concerned with health and environmental problems caused by synthetic chemicals. Bioflavors can be extracted from plants or produced with plant cell cultures, microorganisms or isolated enzymes. This Mini-Review paper gives an overview of different systems for the microbial production of natural flavors, either de novo, or starting with selected flavor precursor molecules. Emphasis is put on the bioflavoring of beer and the possibilities offered by beer refermentation processes. The use of flavor precursors in combination with non-conventional or genetically modified yeasts for the production of new products is discussed.

Multiobjective optimization and multivariable control of the beer fermentation process with the use of evolutionary algorithms.

PubMed

Andrés-Toro, B; Girón-Sierra, J M; Fernández-Blanco, P; López-Orozco, J A; Besada-Portas, E

2004-04-01

This paper describes empirical research on the model, optimization and supervisory control of beer fermentation. Conditions in the laboratory were made as similar as possible to brewery industry conditions. Since mathematical models that consider realistic industrial conditions were not available, a new mathematical model design involving industrial conditions was first developed. Batch fermentations are multiobjective dynamic processes that must be guided along optimal paths to obtain good results. The paper describes a direct way to apply a Pareto set approach with multiobjective evolutionary algorithms (MOEAs). Successful finding of optimal ways to drive these processes were reported. Once obtained, the mathematical fermentation model was used to optimize the fermentation process by using an intelligent control based on certain rules.

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.

''Neither fish nor fowl'' EEC draft on bottle recycling

DOE Office of Scientific and Technical Information (OSTI.GOV)

Not Available

1980-05-20

It is reported that an EEC directive on drinks bottle recycling is expected to be announced shortly. The directive is expected to call for member countries to make arrangements for the compulsory return of beer and soft drinks bottles.

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials.

PubMed

Gialleli, Angelika-Ioanna; Ganatsios, Vassilios; Terpou, Antonia; Kanellaki, Maria; Bekatorou, Argyro; Koutinas, Athanasios A; Dimitrellou, Dimitra

2017-09-01

Development of a novel directly marketable beer brewed at low temperature in a domestic refrigerator combined with yeast immobilization technology is presented in this study. Separately, freeze-dried wort and immobilized cells of the cryotolerant yeast strain Saccharomyces cerevisiae AXAZ-1 on tubular cellulose were used in low-temperature fermentation (2, 5 and 7 °C). The positive effect of tubular cellulose during low-temperature brewing was examined, revealing that freeze-dried immobilized yeast cells on tubular cellulose significantly reduced the fermentation rates in contrast to freeze-dried free cells, although they are recommended for home-made beer production. Immobilization also enhanced the yeast resistance at low-temperature fermentation, reducing the minimum brewing temperature value from 5 to 2 °C. In the case of high-quality beer production, the effect of temperature and initial sugar concentration on the fermentation kinetics were assessed. Sensory enrichment of the produced beer was confirmed by the analysis of the final products, revealing a low diacetyl concentration, together with improved polyphenol content, aroma profile and clarity. The proposed process for beer production in a domestic refrigerator can easily be commercialized and applied by dissolving the content of two separate packages in tap water; one package containing dried wort and the other dried immobilized cells on tubular cellulose suspended in tap water.

Impact of pitching rate on yeast fermentation performance and beer flavour.

PubMed

Verbelen, P J; Dekoninck, T M L; Saerens, S M G; Van Mulders, S E; Thevelein, J M; Delvaux, F R

2009-02-01

The volumetric productivity of the beer fermentation process can be increased by using a higher pitching rate (i.e. higher inoculum size). However, the impact of the pitching rate on crucial fermentation and beer quality parameters has never been assessed systematically. In this study, five pitching rates were applied to lab-scale fermentations to investigate its impact on the yeast physiology and beer quality. The fermentation rate increased significantly and the net yeast growth was lowered with increasing pitching rate, without affecting significantly the viability and the vitality of the yeast population. The build-up of unsaturated fatty acids in the initial phase of the fermentation was repressed when higher yeast concentrations were pitched. The expression levels of the genes HSP104 and HSP12 and the concentration of trehalose were higher with increased pitching rates, suggesting a moderate exposure to stress in case of higher cell concentrations. The influence of pitching rate on aroma compound production was rather limited, with the exception of total diacetyl levels, which strongly increased with the pitching rate. These results demonstrate that most aspects of the yeast physiology and flavour balance are not significantly or negatively affected when the pitching rate is changed. However, further research is needed to fully optimise the conditions for brewing beer with high cell density populations.

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.

Helping nature clean up oil spills

DOE Office of Scientific and Technical Information (OSTI.GOV)

Paddock, A.

Oil spills are nothing new. In fact, for millions of years crude oil has been seeping up to the Earth`s surface, and for all that time Mother Nature has been on the job with microbes, or bacteria, to harmlessly convert the oil to water and carbon dioxide gas. Not all bacteria are bad. True, some can make us sick, however, the good ones help us bake bread, brew beer, and even clean up oil spills by a process known as biodegradation. Oil and bacteria don`t easily get together because oil and water don`t mix and bacteria prefer to stay inmore » water. After some oil tankers spills in the English Channel 25 years ago, major oil companies (Arco, BP, Exxon, and others) developed oil dispersant products-specialized chemicals that make oils and sea water mix. The simplest examples of similar wetting agents are soaps and detergents. Now, thanks to dispersants, the natural bacteria at sea can easily get to the oil and the normally slow biodegradation process goes rather quickly.« less

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...

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...

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...

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...

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…

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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.

Molecular cloning of a putative divalent-cation transporter gene as a new genetic marker for the identification of Lactobacillus brevis strains capable of growing in beer.

PubMed

Hayashi, N; Ito, M; Horiike, S; Taguchi, H

2001-05-01

Random amplified polymorphic DNA (RAPD) PCR analysis of Lactobacillus brevis isolates from breweries revealed that one of the random primers could distinguish beer-spoilage strains of L. brevis from nonspoilage strains. The 1.1-kb DNA fragment amplified from all beer-spoilers included one open reading frame, termed hitA (hop-inducible cation transporter), which encodes an integral membrane protein with 11 putative trans-membrane domains and a binding protein-dependent transport signature of a non-ATP binding membrane transporter common to several prokaryotic and eukaryotic transporters. The hitA polypeptide is homologous to the natural resistance-associated macrophage protein (Nramp) family characterized as divalent-cation transport proteins in many prokaryotic and eukaryotic organisms. Northern blot analysis indicated that the hitA transcripts are expressed in cells cultivated in MRS broth supplemented with hop bitter compounds, which act as mobile-carrier ionophores, dissipating the trans-membrane pH gradient in bacteria sensitive to the hop bitter compounds by exchanging H+ for cellular divalent cations such as Mn2+. This suggests that the hitA gene products may play an important role in making the bacteria resistant to hop bitter compounds in beer by transporting metal ions such as Mn2+ into cells that no longer maintain the proton gradient.

BEER ANALYSIS OF KEPLER AND CoRoT LIGHT CURVES. II. EVIDENCE FOR SUPERROTATION IN THE PHASE CURVES OF THREE KEPLER HOT JUPITERS

DOE Office of Scientific and Technical Information (OSTI.GOV)

Faigler, S.; Mazeh, T.

We analyzed the Kepler light curves of four transiting hot Jupiter systems—KOI-13, HAT-P-7, TrES-2, and Kepler-76, which show BEaming, Ellipsoidal, and Reflection (BEER) phase modulations. The mass of the four planets can be estimated from either the beaming or the ellipsoidal amplitude, given the mass and radius of their parent stars. For KOI-13, HAT-P-7, and Kepler-76 we find that the beaming-based planetary mass estimate is larger than the mass estimated from the ellipsoidal amplitude, consistent with previous studies. This apparent discrepancy may be explained by equatorial superrotation of the planet atmosphere, which induces an angle shift of the planet reflection/emissionmore » phase modulation, as was suggested for Kepler-76 in the first paper of this series. We propose a modified BEER model that supports superrotation, assuming either a Lambertian or geometric reflection/emission phase function, and provides a photometry-consistent estimate of the planetary mass. Our analysis shows that for Kepler-76 and HAT-P-7, the Lambertian superrotation BEER model is highly preferable over an unshifted null model, while for KOI-13 it is preferable only at a 1.4σ level. For TrES-2 we do not find such preference. For all four systems the Lambertian superrotation model mass estimates are in excellent agreement with the planetary masses derived from, or constrained by, radial velocity measurements. This makes the Lambertian superrotation BEER model a viable tool for estimating the masses of hot Jupiters from photometry alone. We conclude that hot Jupiter superrotation may be a common phenomenon that can be detected in the visual light curves of Kepler.« less

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).

How does alcohol advertising influence underage drinking? The role of desirability, identification and skepticism.

PubMed

Austin, Erica Weintraub; Chen, Meng-Jinn; Grube, Joel W

2006-04-01

To investigate, using an information processing model, how persuasive media messages for alcohol use lead to concurring beliefs and behaviors among youths. Data were collected in 2000-2001 using computer-assisted, self-administered interviews with youths aged 9-17 years (n = 652). Latent variable structural equations models showed that skepticism was negatively associated with positive affect toward alcohol portrayals and positively with the desire to emulate characters portrayed in alcohol advertisements. These, in turn, predicted expectancies and liking of/desire for beer toys and brands, which predicted alcohol use. Parental guidance decreased alcohol use directly and indirectly by lessening influences of positive affect toward advertising. Media alcohol portrayals influence children's drinking through a progressive decision-making process, with its influence underestimated by typical exposure-and-effects analyses.

Development of Application Software Hierarchy for Reuse (DASH’R)

DTIC Science & Technology

2000-03-01

yogurt on Wednesday afternoon, the scheduler may report that these cannot all be done, say, if there is only one vessel available for fermentation . The...34reactive" to mean a process that involves chemical reaction, such as composite curing or beer fermentation . This is distinguished from nonreactive...requirements will include a piece of plant equipment that the activity will need to have for its exclusive use. For example, when fermenting beer, one must

Overview of craft brewing specificities and potentially associated microbiota.

PubMed

Rodhouse, Lindsey; Carbonero, Franck

2017-09-14

The brewing process differs slightly in craft breweries as compared to industrial breweries, as there are fewer control points. This affects the microbiota of the final product. Beer contains several antimicrobial properties that protect it from pathogens, such as low pH, low oxygen and high carbon dioxide content, and the addition of hops. However, these hurdles have limited power controlling spoilage organisms. Contamination by these organisms can originate in the raw materials, persist in the environment, and be introduced by using flavoring ingredients later in the process. Spoilage is a prominent issue in brewing, and can cause quality degradation resulting in consumer rejection and product waste. For example, lactic acid bacteria are predominately associated with producing a ropy texture and haze, along with producing diacetyl which gives the beer butter flavor notes. Other microorganisms may not affect flavor or aroma, but can retard fermentation by consuming nutrients needed by fermentation yeast. Quality control in craft breweries today relies on culturing methods to detect specific spoilage organisms. Using media can be beneficial for detecting the most common beer spoilers, such as Lactobacillus and Pediococci. However, these methods are time consuming with long incubation periods. Molecular methods such as community profiling or high throughput sequencing are better used for identifying entire populations of beer. These methods allow for detection, differentiation, and identification of taxa.

Reuse of waste beer yeast sludge for biosorptive decolorization of reactive blue 49 from aqueous solution.

PubMed

Wang, Baoe; Guo, Xiu

2011-06-01

Reactive blue 49 was removed from aqueous solution by biosorption using powder waste sludge composed of Saccharomyces cerevisiae from the beer-brewing industry. The effect of initial pH, temperature and the biosorption thermodynamics, equilibrium, kinetics was investigated in this study. It was found that the biosorption capacity was at maximum at initial pH 3, that the effect of temperature on biosorption of reactive blue 49 was only slight in relation to the large biosorption capacity (25°C, 361 mg g(-1)) according as the biosorption capacity decreased only 43 mg g(-1) at the temperature increased from 25 to 50°C. The biosorption was spontaneous, exothermic in nature and the dye molecules movements decreased slightly in random at the solid/liquid interface during the biosorption of dye on biosorbents. The biosorption equilibrium data could be described by Freundich isotherm model. The biosorption rates were found to be consistent with a pseudo-second-order kinetics model. The functional group interaction analysis between waste beer yeast sludge and reactive blue 49 by the aid of Fourier transform infrared (abbr. FTIR) spectroscopy indicated that amino components involved in protein participated in the biosorption process, which may be achieved by the mutual electrostatic adsorption process between the positively charged amino groups in waste beer yeast sludge with negatively charged sulfonic groups in reactive blue 49.

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®.

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.

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.

Effect of pulsed electric fields on the activity of neutral trehalase from beer yeast and RSM analysis.

PubMed

Ye, Haiqing; Jin, Yan; Lin, Songyi; Liu, Mingyuan; Yang, Yi; Zhang, Meishuo; Zhao, Ping; Jones, Gregory

2012-06-01

The trehalase activity plays an important role in extraction of trehalose from beer yeast. In this study, the effect of pulsed electric field processing on neutral trehalase activity in beer yeast was investigated. In order to develop and optimize a pulsed electric field (PEF) mathematical model for activating the neutral trehalase, we have investigated three variables, including electric field intensity (10-50 kV/cm), pulse duration (2-10 μs) and liquid-solid ratio (20-50 ml/g) and subsequently optimized them by response surface methodology (RSM). The experimental data were fitted to a second-order polynomial equation and profiled into the corresponding contour plots. Optimal condition obtained by RSM is as follows: electric field intensity 42.13 kV/cm, liquid-solid ratio 30.12 ml/g and pulse duration 5.46 μs. Under these conditions, with the trehalose decreased 8.879 mg/L, the PEF treatment had great effect on activating neutral trehalase in beer yeast cells. Copyright © 2012 Elsevier B.V. All rights reserved.

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.

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.

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

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.

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...

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…

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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

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.

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.

Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control.

PubMed

Albertin, Warren; Marullo, Philippe; Aigle, Michel; Dillmann, Christine; de Vienne, Dominique; Bely, Marina; Sicard, Delphine

2011-04-01

Alcoholic fermentation (AF) conducted by Saccharomyces cerevisiae has been exploited for millennia in three important human food processes: beer and wine production and bread leavening. Most of the efforts to understand and improve AF have been made separately for each process, with strains that are supposedly well adapted. In this work, we propose a first comparison of yeast AFs in three synthetic media mimicking the dough/wort/grape must found in baking, brewing, and wine making. The fermentative behaviors of nine food-processing strains were evaluated in these media, at the cellular, populational, and biotechnological levels. A large variation in the measured traits was observed, with medium effects usually being greater than the strain effects. The results suggest that human selection targeted the ability to complete fermentation for wine strains and trehalose content for beer strains. Apart from these features, the food origin of the strains did not significantly affect AF, suggesting that an improvement program for a specific food processing industry could exploit the variability of strains used in other industries. Glucose utilization was analyzed, revealing plastic but also genetic variation in fermentation products and indicating that artificial selection could be used to modify the production of glycerol, acetate, etc. The major result was that the overall maximum CO(2) production rate (V(max)) was not related to the maximum CO(2) production rate per cell. Instead, a highly significant correlation between V(max) and the maximum population size was observed in all three media, indicating that human selection targeted the efficiency of cellular reproduction rather than metabolic efficiency. This result opens the way to new strategies for yeast improvement.

Population Size Drives Industrial Saccharomyces cerevisiae Alcoholic Fermentation and Is under Genetic Control▿†‡

PubMed Central

Albertin, Warren; Marullo, Philippe; Aigle, Michel; Dillmann, Christine; de Vienne, Dominique; Bely, Marina; Sicard, Delphine

2011-01-01

Alcoholic fermentation (AF) conducted by Saccharomyces cerevisiae has been exploited for millennia in three important human food processes: beer and wine production and bread leavening. Most of the efforts to understand and improve AF have been made separately for each process, with strains that are supposedly well adapted. In this work, we propose a first comparison of yeast AFs in three synthetic media mimicking the dough/wort/grape must found in baking, brewing, and wine making. The fermentative behaviors of nine food-processing strains were evaluated in these media, at the cellular, populational, and biotechnological levels. A large variation in the measured traits was observed, with medium effects usually being greater than the strain effects. The results suggest that human selection targeted the ability to complete fermentation for wine strains and trehalose content for beer strains. Apart from these features, the food origin of the strains did not significantly affect AF, suggesting that an improvement program for a specific food processing industry could exploit the variability of strains used in other industries. Glucose utilization was analyzed, revealing plastic but also genetic variation in fermentation products and indicating that artificial selection could be used to modify the production of glycerol, acetate, etc. The major result was that the overall maximum CO2 production rate (Vmax) was not related to the maximum CO2 production rate per cell. Instead, a highly significant correlation between Vmax and the maximum population size was observed in all three media, indicating that human selection targeted the efficiency of cellular reproduction rather than metabolic efficiency. This result opens the way to new strategies for yeast improvement. PMID:21357433

Influence of yeast strain, priming solution and temperature on beer bottle conditioning.

PubMed

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

2016-09-01

Recently, there has been a significant increase in the number of microbreweries. Usually, craft beers are bottle conditioned; however, few studies have investigated beer refermentation. One of the objectives of this study was to evaluate the impacts of different experimental conditions, specifically yeast strain, priming solution and temperature, on the standard quality attributes, the volatile compounds and the sensory profile of the bottle-conditioned beer. The other aim was to monitor the evolution of volatile compounds and amino acids consumption throughout the refermentation process to check if it is possible to reduce the time necessary for bottle conditioning. The results indicate that the volatile profile was mainly influenced by the strain of yeast, and this may have obscured the possible impacts of the other parameters. Our results also confirm that the two yeast strains showed different metabolic activity, particularly with respect to esters production. Moreover, we found the Safbrew S-33® strain when primed with Siromix® and refermented at 30 °C yielded the fastest formation of higher alcohols while maintaining low production of off-flavours. These results suggest a formulation that may reduce the time needed for bottle conditioning without affecting the quality of the final beer which may simultaneously improve efficiency and economic profits. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers

PubMed Central

Mertens, Stijn; Steensels, Jan; Saels, Veerle; De Rouck, Gert; Aerts, Guido

2015-01-01

Lager beer is the most consumed alcoholic beverage in the world. Its production process is marked by a fermentation conducted at low (8 to 15°C) temperatures and by the use of Saccharomyces pastorianus, an interspecific hybrid between Saccharomyces cerevisiae and the cold-tolerant Saccharomyces eubayanus. Recent whole-genome-sequencing efforts revealed that the currently available lager yeasts belong to one of only two archetypes, “Saaz” and “Frohberg.” This limited genetic variation likely reflects that all lager yeasts descend from only two separate interspecific hybridization events, which may also explain the relatively limited aromatic diversity between the available lager beer yeasts compared to, for example, wine and ale beer yeasts. In this study, 31 novel interspecific yeast hybrids were developed, resulting from large-scale robot-assisted selection and breeding between carefully selected strains of S. cerevisiae (six strains) and S. eubayanus (two strains). Interestingly, many of the resulting hybrids showed a broader temperature tolerance than their parental strains and reference S. pastorianus yeasts. Moreover, they combined a high fermentation capacity with a desirable aroma profile in laboratory-scale lager beer fermentations, thereby successfully enriching the currently available lager yeast biodiversity. Pilot-scale trials further confirmed the industrial potential of these hybrids and identified one strain, hybrid H29, which combines a fast fermentation, high attenuation, and the production of a complex, desirable fruity aroma. PMID:26407881

Technological Development of Brewing in Domestic Refrigerator Using Freeze-Dried Raw Materials

PubMed Central

2017-01-01

Summary Development of a novel directly marketable beer brewed at low temperature in a domestic refrigerator combined with yeast immobilization technology is presented in this study. Separately, freeze-dried wort and immobilized cells of the cryotolerant yeast strain Saccharomyces cerevisiae AXAZ-1 on tubular cellulose were used in low-temperature fermentation (2, 5 and 7 °C). The positive effect of tubular cellulose during low-temperature brewing was examined, revealing that freeze-dried immobilized yeast cells on tubular cellulose significantly reduced the fermentation rates in contrast to freeze-dried free cells, although they are recommended for home-made beer production. Immobilization also enhanced the yeast resistance at low-temperature fermentation, reducing the minimum brewing temperature value from 5 to 2 °C. In the case of high-quality beer production, the effect of temperature and initial sugar concentration on the fermentation kinetics were assessed. Sensory enrichment of the produced beer was confirmed by the analysis of the final products, revealing a low diacetyl concentration, together with improved polyphenol content, aroma profile and clarity. The proposed process for beer production in a domestic refrigerator can easily be commercialized and applied by dissolving the content of two separate packages in tap water; one package containing dried wort and the other dried immobilized cells on tubular cellulose suspended in tap water. PMID:29089847

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.

Amorphous microcellular polytetrafluoroethylene foam film

NASA Astrophysics Data System (ADS)

Tang, Chongzheng

1991-11-01

We report herein the preparation of novel low-density ultramicrocellular fluorocarbon foams and their application. These fluorocarbon foams are of interest for the biochemistry arena in numerous applications including foodstuff, pharmacy, wine making, beer brewery, fermentation medical laboratory, and other processing factories. All of those require good quality processing programs in which, after eliminating bacterium and virus, compressed air is needed. Ordinarily, compressed air contains bacterium and virus, its size is 0.01 - 2 micrometers fluorocarbon foam films. Having average porous diameter 0.04 - 0.1 micrometers , these are stable to high temperature (280 degree(s)C) and chemical environments, and generally have good engineering and mechanical properties (e.g., low coefficient of thermal expansion, high modulus, and good dimensional stability). Our new process for preparing low density fluorocarbon foams provides materials with unique properties. As such, they offer the possibility for being superior to earlier materials for a number of the filter applications mentioned.

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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.

Quantification of DNA in simple eukaryotic cells using Fourier transform infrared spectroscopy.

PubMed

Whelan, Donna R; Bambery, Keith R; Puskar, Ljiljana; McNaughton, Don; Wood, Bayden R

2013-10-01

A technique capable of detecting and monitoring nucleic acid concentration offers potential in diagnosing cancer and further developing an understanding of the biochemistry of disease. The application of Fourier transform infrared (FTIR) spectroscopy has previously been hindered by the supposed non-Beer-Lambert absorption behavior of DNA in intact cells making elucidation of the DNA bands difficult. We use known composition DNA/hemoglobin standards to successfully estimate the DNA content in avian erythrocyte nuclei (44.2%) and intact erythrocytes (12.8%). Furthermore we demonstrate that the absorption of cellular DNA does follow the Beer-Lambert Law and highlights the role of conformation and hydration in FTIR spectroscopy of biological samples. Copyright © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

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.

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.

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...

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...

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...

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...

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...

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...

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...

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...

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...

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…

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...

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...

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...

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...

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...

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...

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.

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.

A statistical approach of zinc remediation using acidophilic bacterium via an integrated approach of bioleaching enhanced electrokinetic remediation (BEER) technology.

PubMed

Selvi, Adikesavan; Aruliah, Rajasekar

2018-09-01

The aim of the present study was to isolate an indigenous acidophilic bacterium from tannery effluent contaminated sludge (TECS) sample and evaluate its potentiality towards the removal of zinc using an integrated approach of bioleaching enhanced electrokinetic remediation (BEER) technology in zinc spiked soil at an initial concentration of 1000 mg/kg. The isolated acidophilic bacterium was characterized by biochemical and 16S rRNA molecular identification and was named as Serratia marcescens SMAR1 bearing an accession no. MG742410 in NCBI database. The effect of pH and inoculum dosage of SMAR 1 strain showed an optimal growth at pH 5.0 and 4% (v/v) respectively. Based on these experimental data, a statistical analysis was done using Design Expert computer software, v11 to study the interaction between the process parameters with respect to zinc reduction as an output response. Electrokinetic experiments were conducted in a customised EK cell under optimised process conditions, employing titanium electrodes. Experiments for zinc removal were demonstrated for bioleaching, electrokinetic (EK) and BEER technology. On comparing, the integrated process was found to evidence as an excellent metal remediation option with a maximum zinc removal of 93.08% in 72 h than plain bioleaching (72.86%) and EK (56.67%) in 96 h. This is the first report of zinc removal in a short period of time using Serratia marcescens. It is therefore concluded that the BEER approach can be regarded as an effective technology in cleaning up the metal contaminated environment with an easy recovery and reuse option within short period of time. Copyright © 2018 Elsevier Ltd. All rights reserved.

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.

Tips for Good Health in Later Life: For Older Women

MedlinePlus

... butter or lard. Drink responsibly Some women may benefit from one alcoholic drink a day. Check with your healthcare provider to make sure this is right for you. One drink = 12 ounces of beer, 5 ounces of wine, or 1.5 ounces of hard liquor. Exercise ...

Representations in Dynamical Embodied Agents: Re-Analyzing a Minimally Cognitive Model Agent

ERIC Educational Resources Information Center

Mirolli, Marco

2012-01-01

Understanding the role of "representations" in cognitive science is a fundamental problem facing the emerging framework of embodied, situated, dynamical cognition. To make progress, I follow the approach proposed by an influential representational skeptic, Randall Beer: building artificial agents capable of minimally cognitive behaviors and…

A Film Canister Colorimeter.

ERIC Educational Resources Information Center

Gordon, James; James, Alan; Harman, Stephanie; Weiss, Kristen

2002-01-01

A low-cost, low-tech colorimeter was constructed from a film canister. The student-constructed colorimeter was used to show the Beer-Lambert relationship between absorbance and concentration and to calculate the value of the molar absorptivity for permanganate at the wavelength emission maximum for an LED. Makes comparisons between this instrument…

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.

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...

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...

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...

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...

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...

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...

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...

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...

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...

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.

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.

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...

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...

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...

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...

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...

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.

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.

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

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.

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.

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview.

PubMed

Pérez-Bibbins, B; Torrado-Agrasar, A; Salgado, J M; Oliveira, R Pinheiro de Souza; Domínguez, J M

2015-06-01

Lees are the wastes generated during the fermentation and aging processes of different industrial activities concerning alcoholic drinks such as wine, cider and beer. They must be conveniently treated to avoid uncontrolled dumping which causes environmental problems due to their high content of phenols, pesticides, heavy metals, and considerable concentrations of nitrogen, phosphate and potassium as well as high organic content. The companies involved must seek alternative environmental and economic physicochemical and biological treatments for their revalorization consisting in the recovery or transformation of the components of the lees into high value-added compounds. After describing the composition of lees and market of wine, beer and cider industries in Spain, this work aims to review the recent applications of wine, beer and cider lees reported in literature, with special attention to the use of lees as an endless sustainable source of nutrients and the production of yeast extract by autolysis or cell disruption. Lees and/or yeast extract can be used as nutritional supplements with potential exploitation in the biotechnological industry for the production of natural compounds such as xylitol, organic acids, and biosurfactants, among others. Copyright © 2015 Elsevier Ltd. All rights reserved.

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.

A large set of newly created interspecific Saccharomyces hybrids increases aromatic diversity in lager beers.

PubMed

Mertens, Stijn; Steensels, Jan; Saels, Veerle; De Rouck, Gert; Aerts, Guido; Verstrepen, Kevin J

2015-12-01

Lager beer is the most consumed alcoholic beverage in the world. Its production process is marked by a fermentation conducted at low (8 to 15°C) temperatures and by the use of Saccharomyces pastorianus, an interspecific hybrid between Saccharomyces cerevisiae and the cold-tolerant Saccharomyces eubayanus. Recent whole-genome-sequencing efforts revealed that the currently available lager yeasts belong to one of only two archetypes, "Saaz" and "Frohberg." This limited genetic variation likely reflects that all lager yeasts descend from only two separate interspecific hybridization events, which may also explain the relatively limited aromatic diversity between the available lager beer yeasts compared to, for example, wine and ale beer yeasts. In this study, 31 novel interspecific yeast hybrids were developed, resulting from large-scale robot-assisted selection and breeding between carefully selected strains of S. cerevisiae (six strains) and S. eubayanus (two strains). Interestingly, many of the resulting hybrids showed a broader temperature tolerance than their parental strains and reference S. pastorianus yeasts. Moreover, they combined a high fermentation capacity with a desirable aroma profile in laboratory-scale lager beer fermentations, thereby successfully enriching the currently available lager yeast biodiversity. Pilot-scale trials further confirmed the industrial potential of these hybrids and identified one strain, hybrid H29, which combines a fast fermentation, high attenuation, and the production of a complex, desirable fruity aroma. Copyright © 2015, American Society for Microbiology. All Rights Reserved.

Consumer interest in specialty beers in three European markets.

PubMed

Donadini, G; Fumi, M D; Kordialik-Bogacka, E; Maggi, L; Lambri, M; Sckokai, P

2016-07-01

This study explores the quality perception of specialty beers (SBs) in Italy, Spain and Poland. Five-hundred and fifty mainstream beer consumers were enrolled in this study (two-hundred and thirty Italians, one hundred and sixty Poles and Spaniards respectively). The authors adopted a conjoint rating experiment in which the respondents were given forty SB profiles to evaluate. Each profile was described on six attributes (malt type, adjuncts, alternative source of sugars, characterizing ingredients, sensory characteristics, and retail price) varied at different levels and were asked to state his/her preference for each profile on a 9-point scale of interest. The results of this study showed that the ideal SB: (1) for the aggregate Polish panel is brewed from malted wheat, raw wheat, honey, and tropical fruits, is alcoholic and is priced below 2.00 Euros; (2) for the aggregate Italian panel consists of a beer brewed from malted wheat, maize, honey, and vanilla, is blonde and costs a maximum of 2.00 Euros; (3) for the aggregate Spanish panel is brewed from malted wheat, rye or maize, vanilla, is fruity and is priced below 2.00 Euros. The heterogeneity of interest in specialty beers observed in the three countries under test requires for the adaptation of a SB specifically to each culture in which it is sold. In this process of customization, brewers must take into account that gender modulates the effect of culture on consumer interest in SB sensory characteristics and ingredient formulation. Copyright © 2016 Elsevier Ltd. All rights reserved.

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.

What if every drop of rain that falls on the roofs of Amsterdam is used to make beer?

NASA Astrophysics Data System (ADS)

Hut, Rolf; Lugt, Dorien; Ceccarini, Iacopo; van der Horst, Teije; des Tombe, Bas; Schilperoort, Bart; Hoebe, Joris

2017-04-01

The city of Amsterdam, like many cities in the world, faces the problem that because of our changing climate, rainfall events become more intense. Sewers designed to only flood once every 10 years now flood multiple times a year. In an award winning idea, the aptly named brewery Heavenswater, in dutch: "Hemelswater" decided to raise awareness for the growing urban rainwater drainages problems by brewing a beer using rain collected from their roof in stead of from drinking water. In this "what if" research we study the implications of this idea on a large scale. We look into the consequences for the rainwater drainage, but also wastewater, city planning, health care and last but not least: novel economic opportunities.

Alcohol advertising: what makes it attractive to youth?

PubMed

Chen, Meng-Jinn; Grube, Joel W; Bersamin, Melina; Waiters, Elizabeth; Keefe, Deborah B

2005-09-01

This paper investigates the affective responses of youth toward specific elements featured in television alcohol advertisements (i.e., people character, animal character, music, story, and humor). It also examines the associations between advertising likeability and its potential influence. Respondents were 253 children and adolescents in California (47% male; aged 10-17). Data were collected using self-administered questionnaires in group settings. Respondents were shown a stimulus tape containing television advertisements for beer and soft drinks. The tape was stopped at the end of each advertisement to allow respondents to answer questions about that advertisement before viewing the next. Perceived likeability of beer advertisements is a function of the positive affective responses evoked by the specific elements featured in the advertisements. Liking of specific elements featured in beer advertisements significantly contributed to the overall likeability of these advertisements and subsequently to advertising effectiveness indicated by purchase intent of product and brand promoted by these advertisements. Advertisements that focus primarily on product qualities or send a message of legal drinking age were rated less favorably and evoked less desire to purchase the product. Implications for countering the effects of alcohol advertising on young people are discussed.

Use of false ID cards and other deceptive methods to purchase alcoholic beverages during high school.

PubMed

Schwartz, R H; Farrow, J A; Banks, B; Giesel, A E

1998-01-01

Altered motor vehicle drivers's licenses or other falsified or counterfeit photo identification cards are widely and illegally used by teenagers to obtain beer and other alcohol beverages. We obtained information on the methods currently used by teenagers to purchase beer and wine by asking nine hundred teenagers, between 16-19 years old to complete a brief, confidential questionnaire. High school students most often obtained alcoholic beverages by requesting someone of legal age to purchase it for them. College students used borrowed, altered, or counterfeit identification (ID) more often than high school students. Photo IDs purchased through mail order from a magazine advertisement were used infrequently and when use was attempted, they were sometimes (25%) unsuccessful. Fifteen percent of high school students, 14% of college freshmen, and 24% of teenage drug abusers were able to purchase beer by the case with borrowed, altered, or fake ID. Suggestions to reduce sales of alcohol-containing beverages to minors include universal "carding" of prospective purchasers, use of two view or hologram photos on a drivers' license, requiring three different ID cards at the point of purchase, and penalties to stores that fail to make a good effort to identify underage customers.

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

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

Identification of beer-spoilage bacteria using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.

PubMed

Wieme, Anneleen D; Spitaels, Freek; Aerts, Maarten; De Bruyne, Katrien; Van Landschoot, Anita; Vandamme, Peter

2014-08-18

Applicability of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) for identification of beer-spoilage bacteria was examined. To achieve this, an extensive identification database was constructed comprising more than 4200 mass spectra, including biological and technical replicates derived from 273 acetic acid bacteria (AAB) and lactic acid bacteria (LAB), covering a total of 52 species, grown on at least three growth media. Sequence analysis of protein coding genes was used to verify aberrant MALDI-TOF MS identification results and confirmed the earlier misidentification of 34 AAB and LAB strains. In total, 348 isolates were collected from culture media inoculated with 14 spoiled beer and brewery samples. Peak-based numerical analysis of MALDI-TOF MS spectra allowed a straightforward species identification of 327 (94.0%) isolates. The remaining isolates clustered separately and were assigned through sequence analysis of protein coding genes either to species not known as beer-spoilage bacteria, and thus not present in the database, or to novel AAB species. An alternative, classifier-based approach for the identification of spoilage bacteria was evaluated by combining the identification results obtained through peak-based cluster analysis and sequence analysis of protein coding genes as a standard. In total, 263 out of 348 isolates (75.6%) were correctly identified at species level and 24 isolates (6.9%) were misidentified. In addition, the identification results of 50 isolates (14.4%) were considered unreliable, and 11 isolates (3.2%) could not be identified. The present study demonstrated that MALDI-TOF MS is well-suited for the rapid, high-throughput and accurate identification of bacteria isolated from spoiled beer and brewery samples, which makes the technique appropriate for routine microbial quality control in the brewing industry. Copyright © 2014 Elsevier B.V. All rights reserved.

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®.

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.

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.

The Spectrum of a Dissociation Intermediate of Cysteine. A Biophysical Chemistry Experiment.

ERIC Educational Resources Information Center

Splittgerber, A. G.; Chinander, L. L.

1988-01-01

Outlines a laboratory exercise that makes use of Beer's Law plots of cysteine constructed at several pH values over a broad range of wavelengths to estimate the tautomeric ratio (R) of two singly charged ionic forms, calculate the microscopic constants, and construct ultraviolet spectra for both light absorbing species. (CW)

Yeast as factory and factotum.

PubMed

Dixon, B

2000-02-01

After centuries of vigorous activity in making fine wines, beers and breads, Saccharomyces cerevisiae is now acquiring a rich new portfolio of skills, bestowed by genetic manipulation. As shown in a recent shop-window of research supported by the European Commission, yeasts will soon be benefiting industries as diverse as fish farming, pharmaceuticals and laundering.

27 CFR 31.64 - Apothecaries or druggists selling medicines and tinctures.

Code of Federal Regulations, 2010 CFR

2010-04-01

... selling medicines and tinctures. 31.64 Section 31.64 Alcohol, Tobacco Products and Firearms ALCOHOL AND... Exceptions Persons Who Are Not Dealers in Liquors Or Beer § 31.64 Apothecaries or druggists selling medicines... medicines and in making tinctures that are unfit for use for beverage purposes are not considered to be...

27 CFR 31.64 - Apothecaries or druggists selling medicines and tinctures.

Code of Federal Regulations, 2014 CFR

2014-04-01

... selling medicines and tinctures. 31.64 Section 31.64 Alcohol, Tobacco Products and Firearms ALCOHOL AND... Exceptions Persons Who Are Not Dealers in Liquors Or Beer § 31.64 Apothecaries or druggists selling medicines... medicines and in making tinctures that are unfit for use for beverage purposes are not considered to be...

27 CFR 31.64 - Apothecaries or druggists selling medicines and tinctures.

Code of Federal Regulations, 2013 CFR

2013-04-01

... selling medicines and tinctures. 31.64 Section 31.64 Alcohol, Tobacco Products and Firearms ALCOHOL AND... Exceptions Persons Who Are Not Dealers in Liquors Or Beer § 31.64 Apothecaries or druggists selling medicines... medicines and in making tinctures that are unfit for use for beverage purposes are not considered to be...

27 CFR 31.64 - Apothecaries or druggists selling medicines and tinctures.

Code of Federal Regulations, 2011 CFR

2011-04-01

... selling medicines and tinctures. 31.64 Section 31.64 Alcohol, Tobacco Products and Firearms ALCOHOL AND... Exceptions Persons Who Are Not Dealers in Liquors Or Beer § 31.64 Apothecaries or druggists selling medicines... medicines and in making tinctures that are unfit for use for beverage purposes are not considered to be...

27 CFR 31.64 - Apothecaries or druggists selling medicines and tinctures.

Code of Federal Regulations, 2012 CFR

2012-04-01

... selling medicines and tinctures. 31.64 Section 31.64 Alcohol, Tobacco Products and Firearms ALCOHOL AND... Exceptions Persons Who Are Not Dealers in Liquors Or Beer § 31.64 Apothecaries or druggists selling medicines... medicines and in making tinctures that are unfit for use for beverage purposes are not considered to be...

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.

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.

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.

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.

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.

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.

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.

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

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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…

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…

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...

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...

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...

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...

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.

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.

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.

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.

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.

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.

Efficient ethanol recovery from fermentation broths with integrated distillation-membrane process

EPA Science Inventory

The energy demand of distillation-molecular sieve systems for ethanol recovery/dehydration can be significant, particularly for dilute solutions. An alternative process integrating vapor stripping (like a beer still) with vapor compression and a vapor permeation membrane separati...

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.

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.

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.

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.

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

Crystallisation sequence and magma evolution of the De Beers dyke (Kimberley, South Africa)

NASA Astrophysics Data System (ADS)

Soltys, Ashton; Giuliani, Andrea; Phillips, David

2018-06-01

We present petrographic and mineral chemical data for a suite of samples derived from the De Beers dyke, a contemporaneous, composite intrusion bordering the De Beers pipe (Kimberley, South Africa). Petrographic features and mineral compositions indicate the following stages in the evolution of this dyke: (1) production of antecrystic material by kimberlite-related metasomatism in the mantle (i.e., high Cr-Ti phlogopite); (2) entrainment of wall-rock material during ascent through the lithospheric mantle, including antecrysts; (3) early magmatic crystallisation of olivine (internal zones and subsequently rims), Cr-rich spinel, rutile, and magnesian ilmenite, probably on ascent to the surface; and (4) crystallisation of groundmass phases (i.e., olivine rinds, Fe-Ti-rich spinels, perovskite, apatite, monticellite, calcite micro-phenocrysts, kinoshitalite-phlogopite, barite, and baddeleyite) and the mesostasis (calcite, dolomite, and serpentine) on emplacement in the upper crust. Groundmass and mesostasis crystallisation likely forms a continuous sequence with deuteric/hydrothermal modification. The petrographic features, mineralogy, and mineral compositions of different units within the De Beers dyke are indistinguishable from one another, indicating a common petrogenesis. The compositions of antecrysts (i.e., high Cr-Ti phlogopite) and magmatic phases (e.g., olivine rims, magnesian ilmenite, and spinel) overlap those from the root zone intrusions of the main Kimberley pipes (i.e., Wesselton, De Beers, Bultfontein). However, the composition of these magmatic phases is distinct from those in `evolved' intrusions of the Kimberley cluster (e.g., Benfontein, Wesselton water tunnel sills). Although the effects of syn-emplacement flow processes are evident (e.g., alignment of phases parallel to contacts), there is no evidence that the De Beers dyke has undergone significant pre-emplacement crystal fractionation (e.g., olivine, spinel, ilmenite). This study demonstrates the requirement for detailed petrographic and mineral chemical studies to assess whether individual intrusions are in fact `evolved'; and that dykes are not necessarily produced by differentiated magmas.

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

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.

Estimation of the light field inside photosynthetic microorganism cultures through Mittag-Leffler functions at depleted light conditions

NASA Astrophysics Data System (ADS)

Fuente, David; Lizama, Carlos; Urchueguía, Javier F.; Conejero, J. Alberto

2018-01-01

Light attenuation within suspensions of photosynthetic microorganisms has been widely described by the Lambert-Beer equation. However, at depths where most of the light has been absorbed by the cells, light decay deviates from the exponential behaviour and shows a lower attenuation than the corresponding from the purely exponential fall. This discrepancy can be modelled through the Mittag-Leffler function, extending Lambert-Beer law via a tuning parameter α that takes into account the attenuation process. In this work, we describe a fractional Lambert-Beer law to estimate light attenuation within cultures of model organism Synechocystis sp. PCC 6803. Indeed, we benchmark the measured light field inside cultures of two different Synechocystis strains, namely the wild-type and the antenna mutant strain called Olive at five different cell densities, with our in silico results. The Mittag-Leffler hyper-parameter α that best fits the data is 0.995, close to the exponential case. One of the most striking results to emerge from this work is that unlike prior literature on the subject, this one provides experimental evidence on the validity of fractional calculus for determining the light field. We show that by applying the fractional Lambert-Beer law for describing light attenuation, we are able to properly model light decay in photosynthetic microorganisms suspensions.

Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history.

PubMed

Legras, Jean-Luc; Merdinoglu, Didier; Cornuet, Jean-Marie; Karst, Francis

2007-05-01

Fermented beverages and foods have played a significant role in most societies worldwide for millennia. To better understand how the yeast species Saccharomyces cerevisiae, the main fermenting agent, evolved along this historical and expansion process, we analysed the genetic diversity among 651 strains from 56 different geographical origins, worldwide. Their genotyping at 12 microsatellite loci revealed 575 distinct genotypes organized in subgroups of yeast types, i.e. bread, beer, wine, sake. Some of these groups presented unexpected relatedness: Bread strains displayed a combination of alleles intermediate between beer and wine strains, and strains used for rice wine and sake were most closely related to beer and bread strains. However, up to 28% of genetic diversity between these technological groups was associated with geographical differences which suggests local domestications. Focusing on wine yeasts, a group of Lebanese strains were basal in an F(ST) tree, suggesting a Mesopotamia-based origin of most wine strains. In Europe, migration of wine strains occurred through the Danube Valley, and around the Mediterranean Sea. An approximate Bayesian computation approach suggested a postglacial divergence (most probable period 10,000-12,000 bp). As our results suggest intimate association between man and wine yeast across centuries, we hypothesize that yeast followed man and vine migrations as a commensal member of grapevine flora.

Unsuccessful Detection of Plant MicroRNAs in Beer, Extra Virgin Olive Oil and Human Plasma After an Acute Ingestion of Extra Virgin Olive Oil.

PubMed

Micó, Victor; Martín, Roberto; Lasunción, Miguel A; Ordovás, Jose M; Daimiel, Lidia

2016-03-01

The recent description of the presence of exogenous plant microRNAs from rice in human plasma had profound implications for the interpretation of microRNAs function in human health. If validated, these results suggest that food should not be considered only as a macronutrient and micronutrient supplier but it could also be a way of genomic interchange between kingdoms. Subsequently, several studies have tried to replicate these results in rice and other plant foods and most of them have failed to find plant microRNAs in human plasma. In this scenario, we aimed to detect plant microRNAs in beer and extra virgin olive oil (EVOO)--two plant-derived liquid products frequently consumed in Spain--as well as in human plasma after an acute ingestion of EVOO. Our hypothesis was that microRNAs present in beer and EVOO raw material could survive manufacturing processes, be part of these liquid products, be absorbed by human gut and circulate in human plasma. To test this hypothesis, we first optimized the microRNA extraction protocol to extract microRNAs from beer and EVOO, and then tried to detect microRNAs in those samples and in plasma samples of healthy volunteers after an acute ingestion of EVOO.

Effects of wine, alcohol and polyphenols on cardiovascular disease risk factors: evidences from human studies.

PubMed

Chiva-Blanch, Gemma; Arranz, Sara; Lamuela-Raventos, Rosa M; Estruch, Ramon

2013-01-01

The aim of this review was to focus on the knowledge of the cardiovascular benefits of moderate alcohol consumption, as well as to analyze the effects of the different types of alcoholic beverages. Systematic revision of human clinical studies and meta-analyses related to moderate alcohol consumption and cardiovascular disease (CVD) from 2000 to 2012. Heavy or binge alcohol consumption unquestionably leads to increased morbidity and mortality. Nevertheless, moderate alcohol consumption, especially alcoholic beverages rich in polyphenols, such as wine and beer, seems to confer cardiovascular protective effects in patients with documented CVD and even in healthy subjects. In conclusion, wine and beer (but especially red wine) seem to confer greater cardiovascular protection than spirits because of their polyphenolic content. However, caution should be taken when making recommendations related to alcohol consumption.

Spectrophotometric determination of protein concentration.

PubMed

Grimsley, Gerald R; Pace, C Nick

2004-11-01

The concentration of a purified protein in solution is most conveniently and accurately measured using absorbance spectroscopy. The absorbance, A, is a linear function of the molar concentration, C, according to the Beer-Lambert law: A = epsilon x l x c, where e is the molar absorption coefficient and l is the cell path length. This unit provides protocols for calculation of epsilon for a folded or unfolded protein, making use of the average epsilon values for the three contributing chromophores in proteins (the side chains of Trp, Tyr, and Cys). A basic protocol describes how to measure the concentration of a protein using the calculated epsilon and the Beer-Lambert law. A sensitive method is provided for measuring the concentration of proteins that contain few if any tryptophan or tyrosine residues, and a simple method is provided for estimating total protein concentration in crude extracts.

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...