Provocation: prolonged maturation of beer is of unproven benefit

Authors

DOI:

https://doi.org/10.58430/jib.v129i1.6

Keywords:

Lager, maturation, conditioning, carbonation, stabilisation, flavour, accelerated processing

Abstract

Approaches to brewing are suffused with dogmatic insistence that certain techniques are unequivocally linked to the delivery of quality products. Amongst these belief sets is the perseverance with prolonged maturation (or ‘conditioning’) times post-fermentation. Historically the justification for these lagering techniques was to allow settling of solids, carbonation, flavour maturation and removal of chill haze entities. As science and technology have advanced it is unequivocally the case that solids and chill haze precursors can be dealt with in short order and without the need for lengthy treatments. 

Equally it is perfectly possible to deliver specified levels of carbonation without the need for all the carbon dioxide to be introduced via yeast action. However, there remain many who feel that the nature of carbonation differs depending on which approach is taken. Herein lies one of the research areas that the author proposes. The perception of carbonation is not primarily due to bubble release on the palate, but rather is through the detection of carbonic acid. Is there a difference in the availability of this form of the gas depending on the mode of carbonation and to what extent does the adsorption of the carbonic acid on polypeptides in the beer have a role to play? 

In terms of flavour, the advocates for lagering insist that there needs to be a handling of vicinal diketones, acetaldehyde, and hydrogen sulphide. However, all of these can be controlled through attention to primary fermentation. Then, the proponents for maturation insist that there is a desirable release of non-volatile materials into beer, which substances supposedly benefit the balance and mouthfeel of the lager. These include amino acids and nucleotides. It seems to this author however that the likeliest explanation for the greatly increased levels of these materials and of pH is autolysis of yeast. This, together with the disadvantageous impact of increased free amino nitrogen and higher pH on aspects such as biological stability, flavour stability and foam, should convince any brewer that there is a sound argument for avoiding the prolonged contact of beer with yeast. Indeed, a metabolomic approach to studying changes in non-volatile substances under conditions where there is little or no autolysis, revealed no detectable changes in any entity. 

The author is open to being convinced that there are yet unidentified materials that are developed (whether through the action of viable yeast or by yeast autolysis) as beer is stored, substances which can be proven through sound organoleptic investigation to benefit the flavour of beer. Perhaps the Japanese term kokumi is what we are looking for here: ‘rich taste’. This is believed to be afforded by γ-glutamyl peptides and, inter alia, these are to be found in yeast extracts. Herein lies the second experimental approach that the author recommends for pursuit. 

Downloads

Download data is not yet available.

References

Alexandre H, Guilloux-Benatier M. 2006. Yeast autolysis in sparkling wine – a review. Aust J Grape Wine Res 12:119–127. DOI: https://doi.org/10.1111/j.1755-0238.2006.tb00051.x

Anness BJ. 1980. The reduction of dimethyl sulphoxide to dimethyl sulphide during fermentation. J Inst Brew 86:134-137. DOI: https://doi.org/10.1002/j.2050-0416.1980.tb03973.x

Anness BJ, Bamforth CW. 1982. Dimethyl sulphide – a review. J Inst Brew 88:244-252. DOI: https://doi.org/10.1002/j.2050-0416.1982.tb04101.x

Baert JJ, De Clippeleer J, Hughes PS, De Cooman L, Aerts G. 2012. On the origin of free and bound staling aldehydes in beer. J Agric Food Chem 60:11449−11472. DOI: https://doi.org/10.1021/jf303670z

Bamforth CW. 1985. Biochemical approaches to beer quality. J Inst Brew 91:154-160. DOI: https://doi.org/10.1002/j.2050-0416.1985.tb04322.x

Bamforth C. 2022. Lager: no problem. Brew Dist Int 18 (10):26-29

Basarová G, Savel J, Basar P, Basarová P, Lejsek T. 2017. The Comprehensive Guide to Brewing: From Raw Material to Packaging. Fachverlag Hans Carl, Nuremberg

Bokulich NA, Bamforth CW. 2013. The microbiology of malting and brewing. Micro Mol Biol Rev 77:157-172. DOI: https://doi.org/10.1128/MMBR.00060-12

Bossaert S, Kocijan T, Winne V, Schlich J, Herrera-Malaver B, Verstrepen KJ, Van Opstaele F, De Rouck G, Crauwels S, Lievens B. 2022. Beer ethanol and iso-α-acid level affect microbial community establishment and beer chemistry throughout wood maturation of beer. Int J Food Microbiol 374:109724. DOI: https://doi.org/10.1016/j.ijfoodmicro.2022.109724

Brey SE, de Costa S, Rogers PJ, Bryce JH, Morris PC, Mitchell WJ, Stewart GG. 2003. The effect of proteinase A on foam-active polypeptides during high and low gravity fermentation. J. Inst. Brew. 109:194–202. DOI: https://doi.org/10.1002/j.2050-0416.2003.tb00159.x

Carmona-Gutierrez D, Ruckenstuhl C, Bauer M, Eisenberg T, Büttner S, and Madeo F. 2010. Cell death in yeast: growing applications of a dying buddy. Cell Death Differ 17: 733–734. DOI: https://doi.org/10.1038/cdd.2010.10

Conner J, Reid K, Jack F. 2003. Maturation and blending, p 211-242 in Russell I (ed), Whisky; Technology, Production and Marketing, Academic Press, London, U.K DOI: https://doi.org/10.1016/B978-012669202-0.50024-5

Cooper AB, Petrovic S, Chase L. 2013. The analysis of green-beer flavors using liquid-liquid extraction and GC-MS. Tech Quart Mast Brew Assoc Am 50:3–14. DOI: https://doi.org/10.1094/TQ-50-1-0319-01

Debourg A, Laurent M, Goossens E, Borremans E, Vandewinkel L, Masschelein CA. 1994. Wort aldehyde reduction potential in free and immobilized yeast systems. J Am Soc Brew Chem 52: 100−106. DOI: https://doi.org/10.1094/ASBCJ-52-0100

De Clerck J. 1957. A Textbook of Brewing, Volume 1, Chapman and Hall, London

Delvaux F. 1996. Why there is a need for post-fermentation period. J de Clerck Chair VII, 1-6.

Ferkl P, Curin J. 1979. Change of organoleptic parameters of beer in relation to the use of adjuncts and shortening of maturing times. Tech Quart Mast Brew Assoc Am 16:214-217.

Freeman, G. 2006. Filtration and stabilization of beer, p 275-292. In Bamforth CW (ed), Brewing: New Technologies. Woodhead, Cambridge, U.K DOI: https://doi.org/10.1533/9781845691738.275

Fujii T, Kurokawa M, Saita M. 1992. Studies of volatile compounds in whisky during ageing. pp 543-547 in Elaboration connaissance des spiritueux: recherche de la qualite. R. Cantagrel ed.Lavoisier-Tec and Doc.

Geiger E, Piendl A. 1976. Technological factors in the formation of acetaldehyde during fermentation. Tech Quart Mast Brew Assoc Am 13:51-63.

Gibson BR, Storgårds E, Krogerus K, Vidgren V. 2013. Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus. Yeast 30: 255–266. DOI: https://doi.org/10.1002/yea.2960

Gibson RM, Large PJ, Bamforth CW. 1985. The influence of assimilable nitrogen compounds in wort on the ability of yeast to reduce dimethyl sulfoxide. J Inst Brew 91:401-405. DOI: https://doi.org/10.1002/j.2050-0416.1985.tb04364.x

Hannemann W. 2002. Reducing beer maturation time and retaining quality. Tech Quart Mast Brew Assoc Am 39: 149–155.

Hashimoto N, Kuroiwa Y, Sogawa H. 1960. Maturation of beer flavour during lagering. Rep Res Lab Kirin Brew Co, 12:57-68.

Hansson HPJ. 1961. On the effect of carbonic anhydrase inhibition on the sense of taste; an unusual side effect of a medication. Nord Med. 65:566–567

Inoue T. 2008. Diacetyl in Fermented Foods and Beverages. American Society of Brewing Chemists, St Paul MN

Jones-Moore HR, Jelley RE, Marangon M, Fedrizzi B. The polysaccharides of winemaking: From grape to wine. 2021. Trends Food Sci Tech 111: 731-740. DOI: https://doi.org/10.1016/j.tifs.2021.03.019

Langstaff SA, Guinard JX, Lewis MJ. 1991. Sensory evaluation of the mouthfeel of beer. J Am Soc Brew Chem 49:54-59. DOI: https://doi.org/10.1094/ASBCJ-49-0054

Langstaff SA, Lewis MJ. 1993. The mouthfeel of beer – A review. J Inst Brew. 99:31-37. DOI: https://doi.org/10.1002/j.2050-0416.1993.tb01143.x

Lehneck R, Pöggeler S. 2014. A matter of structure: structural comparison of fungal carbonic anhydrases. App Micro Biotech 98:8433–8441. DOI: https://doi.org/10.1007/s00253-014-5993-z

Liger-Belair G, Cilindre C. 2021. Recent progress in the analytical chemistry of Champagne and sparkling wine. Ann Rev Anal Chem 14:21–46. DOI: https://doi.org/10.1146/annurev-anchem-061318-115018

Liu J, Song H, Liu Y, Li P, Yaob J, Xiong J. 2015. Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach. J Sci Food Agric 95: 3183–3194. DOI: https://doi.org/10.1002/jsfa.7058

Lopez M, Edens L. 2005. Effective prevention of chill-haze in beer using an acid proline-specific endoprotease from Aspergillus niger. J Agric Food Chem 53:7944-7949. DOI: https://doi.org/10.1021/jf0506535

Lustig S, Kunst T, Hill P. 1998. The influence on beer quality and taste stability of vacuum evaporation before the wort cooling. Tech Quart Mast Brew Assoc Am 135:163-166.

Macdonald J, Reeve PTV, Ruddlesden JD, White FH. 1984. Current approaches to brewery fermentations, p 47-198. In Bushell ME (ed), Progress in Industrial Microbiology, Volume 19. Elsevier Amsterdam.

Masschelein CA. 1986. Centenary review: The biochemistry of maturation. J Inst Brew 92:213–219. DOI: https://doi.org/10.1002/j.2050-0416.1986.tb04403.x

Masschelein CA, Van de Meerssche J. 1976. Flavor maturation of beer. Tech Quart Mast Brew Assoc Am 13:240-250.

Masuda M, Nishimura K.-I.-C. 1982. Changes in volatile sulfur compounds of whisky during aging. J Food Sci 47:101–105. DOI: https://doi.org/10.1111/j.1365-2621.1982.tb11037.x

McKeown IP, Nock A. 1996. Improved beer stabilization using silica gel. Brau Int 14:151-155.

Meilgaard M. 2001. Effects on flavour of innovations in brewery equipment and processing: A review. J Inst Brew 107:271-286. DOI: https://doi.org/10.1002/j.2050-0416.2001.tb00098.x

Melm G, Tung P, Pringle A. 1995. Mathematical modeling of beer foam. Tech Quart Mast Brew Assoc Am 32:6–10.

Metrulas LK, McNeil C, Slupsky CM, Bamforth CW. 2019. The application of metabolomics to ascertain the significance of prolonged maturation in the production of lager-style beers. J Inst Brew 125:242–249. DOI: https://doi.org/10.1002/jib.557

Miedl M, Bamforth CW. 2004. The relative importance of temperature and time in the cold conditioning of beer. J Am Soc Brew Chem 62:75-78. DOI: https://doi.org/10.1094/ASBCJ-62-0075

Mussche R. 1994. Beer stabilization with gallotannin. Brew Guard 123 (11):44-49.

Nagami K, Takahashi T, Nakatani K, Kumada J. 1980. Hydrogen sulphide in brewing. Tech Quart Mast Brew Assoc Am 17: 64-68.

Ono M, Hashimoto S, Kakudo Y, Nagami K, Kumada J. 1983. Foaming and beer flavor. J Am Soc Brew Chem 41:19-23. DOI: https://doi.org/10.1094/ASBCJ-41-0019

O'Reilly JP. 1994. The use and function of PVPP in beer stabilization. Brew Guard 123 (9):32-36.

Pajunen E, Gronqvist A, Lommi H. 1989. Continuous secondary fermentation and maturation of beer in an immobilized yeast reactor. Tech Quart Mast Brew Assoc Am 26: 147-151.

Perry DR. 1986. Whisky maturation mechanisms. p 409-412 in Campbell I, Priest FG (eds), Proc 2nd Aviemore Conference on Malting, Brewing and Distilling. Institute of Brewing, London.

Pfisterer E, Richardson I, Soti A. 2004 Control of hydrogen sulfide in beer with a copper electrolysis system. Tech Quart Mast Brew Assoc Am 41:50-52.

Pozo-Bayo MA, Martınez-Rodrıguez A, Pueyo E, Moreno-Arribas MV. 2009. Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology. Trends Food Sci Tech 20: 289-299. DOI: https://doi.org/10.1016/j.tifs.2009.03.011

Prins A, van Marle JT. 1999. Foam formation in beer: some physics behind it. Proc Eur Brew Conv Cong Foam Symp Amsterdam, Verlag Hans Carl, Getränke-Fachverlag, Nürnbergattendant

Reazin GH. 1981. Chemical mechanisms of whiskey maturation. Am J Enol Vitic 32: 283-289. DOI: https://doi.org/10.5344/ajev.1981.32.4.283

Siebert KJ, Troukhanova NV, Lynn PY. 1996. Nature of polyphenol protein interactions. J Ag Food Chem 44:80-85. DOI: https://doi.org/10.1021/jf9502459

Simons CT, Klein AH, Carstens E. 2019. Chemogenic subqualities of mouthfeel. Chem Sens 44:281–288. DOI: https://doi.org/10.1093/chemse/bjz016

Sterckx FL, Saison D, Delvaux FR. 2012a. Wood aging of beer. Part I: influence on beer flavor and monophenol concentrations. J Am Soc Brew Chem 70:55-61. DOI: https://doi.org/10.1094/ASBCJ-2011-1201-01

Sterckx FL, Saison D, Delvaux FR. 2012b. Wood aging of beer. Part II: influence of wood aging parameters on monophenol concentrations. J Am Soc Brew Chem 70:62-69. DOI: https://doi.org/10.1094/ASBCJ-2011-1201-02

Stewart GG, Ryder DS. 2019. Sulfur metabolism during brewing. Tech Quart Mast Brew Assoc Am 56:39–46.

Styger G, Prior B, Bauer FF. 2011. Wine flavor and aroma. J Ind Micro Biotech 38:1145–1159. DOI: https://doi.org/10.1007/s10295-011-1018-4

Vanderhaegen B, Neven H, Verachtert, Derdelinckx G. 2006. The chemistry of beer aging – a critical review. Food Chem 95:357–381. DOI: https://doi.org/10.1016/j.foodchem.2005.01.006

Wanikawa A, Sugimoto T. 2022. A narrative review of sulfur compounds in whisk(e)y. Molecules 27:1672. DOI: https://doi.org/10.3390/molecules27051672

Wang L, Chen S, Xu Y. 2023. Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques. Comp Rev Food Sci Food Saf 22:502–534. DOI: https://doi.org/10.1111/1541-4337.13080

Wyler P, Angeloni LHP, Alcarde AR, da Cruz SH. 2015. Effect of oak wood on the quality of beer. J Inst Brew 121: 62–69. DOI: https://doi.org/10.1002/jib.190

Yang J, Bai W, Zenga X, Cui C. 2019. Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review. Trends Food Sci Tech. 91:339-346. DOI: https://doi.org/10.1016/j.tifs.2019.07.022

Downloads

Published

24-02-2023

How to Cite

Bamforth, C. (2023). Provocation: prolonged maturation of beer is of unproven benefit. Journal of the Institute of Brewing, 129(1), 3–14. https://doi.org/10.58430/jib.v129i1.6