Changes in hop-derived compounds of beer were evaluated over 10 months storage at 3 and 20°C, revealing significant changes the beers stored warm. Beer pH colour increased, together with ‘hop creep’ through unpasteurised dry-hopped beers. Hop bitter acids decreased moderately during 20°C but not 3°C hop aroma - key contributors to dry-hop flavour significantly depleted upon warm storage. Cold r...

Beer antioxidants originate mainly from malts, classified as colored, caramel, and roasted, according to the malting process. This study aimed characterize, in terms of phenolic antioxidants, three types Pale Ale craft beers brewed using increasing percentage dark malt (0, 5, 15% Caraamber malt, called PA100, PA95, PA85, respectively) evaluate impact dealcoholization by osmotic distillation (OD...

A new water-soluble, basic antibiotic has been isolated from the fermentation beers of Streptomyces gilvospiralis sp. nov. The structure of the antibiotic has been deduced from spectral studies and confirmed by chemical degradation to spectinomycin. This structure, 3'-O-methylspectinomycin-3',4'-enol ether has led to the name spenolimycin.