Beer is a complex alcoholic beverage made from barley (malt), hops, water and yeast. It is a good source of phenolic antioxidants. The majority of phenolic constituents of beer are derived from malt (70–80%), whereas about 20–30% are derived from hops. Phenolic constituents of beer represent a large structural variety and belong to the classes of simple phenols, benzoicand cinnamic acid derivat...

Beer Industry Myth: Forty‐four percent of the retail price of beer is now consumed by taxes. Consumer and Public Health Reality: The ʺ44 percentʺ calculation deceptively includes sales tax, federal income and payroll taxes, state and local income, payroll and other levies. The federal excise tax on beer amounts to only about a nickel per drink ‐‐ less than seven percent of the average price of ...

Beer is promoted by popular media as a good choice for rehydration, but there is limited support for the claim. To assess the effect of beer alcohol on rehydration and motor control, 11 young (24.4 ± 3.7 years old) males of legal drinking age were dehydrated to 2.12% ± 0.20% body mass (mean ± SD) by exercising in a climatic chamber (31.7 ± 1.6 °C, 55.0% ± 8.3% relative humidity) on 3 different ...

Preliminary data are reported on the use of high-alcohol beer by underage drinkers in Ontario. Students in grades 11 and 12 with a valid driver's licence completed a questionnaire between January and May, 1994 (i.e., between three and seven months after the introduction of high-alcohol beer). About one-half of students who had drunk alcohol within the previous four weeks reported consuming high...

After just simple degassing, dilution, pH adjustment and direct flow injection, characteristic fingerprint spectra of beer samples have been obtained by fast (few seconds) electrospray ionization mass spectrometry (ESI-MS) analysis in both the negative and positive ion modes. A total of 29 samples belonging to the two main beer types (lagers and ales) and several beer subtypes from USA, Europe ...

The IgE-binding proteins in beer were examined by immunoblotting analysis with sera of patients sensitive to beer. Several proteins were immunoblotted with the sera, and among these, 18-kDa proteins were identified as new IgE-binding proteins in beer. Perhaps they originated from barley as a raw material.

Brewing beer involves microbial activity at every stage, from raw material production and malting to stability in the package. Most of these activities are desirable, as beer is the result of a traditional food fermentation, but others represent threats to the quality of the final product and must be controlled actively through careful management, the daily task of maltsters and brewers globall...

Microbial spoilage of beer and related products results in high economic loss. Undesired microbes can impact the quality end product at any stage production process. Brettanomyces Saccharomyces wild strains, including B. bruxellensis S. cerevisae diastaticus (S. diastaticus), are commonly isolated as yeast. Knowledge taxonomy, ecology, mechanisms resistance against antimicrobial activity (produ...