Projects
Use of alternative cereals and pseudocereals for the production of high-quality innovative beers (AlterBrew) Ghent University
In response to increasing consumer demand for new beer flavours and styles, this project investigated the applicability of unmalted alternative cereals and pseudocereals. It explored how brewers can implement these alternative raw materials into the brewing process. This involved scaling up from lab to industrial scale. The impact on the flavour, quality and stability of the innovative beers was examined. The alternative cereals that were ...
Improving mouthfeel in NABLAB and low-calorie beers through carbohydrate technology KU Leuven
No and low-alcohol beers and low-calorie beers attract more and more interest. This trend is driven by the search for healthier alternatives to regular beer, mainly by younger generations. In spite of the efforts of different breweries, beers of which the amount of alcohol or residual dextrins is reduced, are perceived as ‘watery’ or ‘low in body’. This project aims to provide scientific insight and concise solutions on how to improve the ...
Understanding and improving bubble characteristics in non- and low-alcoholic beers. KU Leuven
While in 2017, merely 8.3% of all Belgians would drink alcohol-free beers often to very often, this number increased to 30.1% in 2019. This development can not only be attributed to increased consumer interest but also to substantial quality-related improvements in the field of non-alcoholic and low-alcoholic beers (NABLAB’s). However, the market segment of NABLAB’s in Belgium lags behind the European average. One of the reasons might be the ...
Production of specialty beers with a wood character through the addition of wood alternatives KU Leuven
The general aim of this project is to acquire and implement knowledge about the production of new specialty beers with a high-quality, consistent flavor quality and stability through standardized additions of wood alternatives.
The concrete goals are:
- Acquiring knowledge about the aromatic quality of wood alternatives for the production of wood-aged beer by creating an extensive analytical and sensory database of ...
NABLAB: Production of non and low alcoholic beers with maltose negative yeasts and alternative grains KU Leuven
This project will investigate how the main sensory shortcomings of non- and low-alcohol beers,
brewed with commercially available NABLAB yeasts, can be avoided or improved by alternative grains (spelt,
rye, oats, both raw and malted and einkorn, khorasan, only raw) and the classic
brewing process to suit this beer style.
Use of alternative grains for the production of high-quality innovative beers KU Leuven
This project has as a global goal to investigate how brewers can implement alternative unmalted (pseudo) cereals in their brewing process and what they can expect in terms of overall quality, flavor and flavor stability of these innovative beers. The alternative grains are the ancient grains emmer, einkorn, spelt and khorasan, the pseudo-grains amaranth, quinoa, sorghum and buckwheat, and other grains such as tritordeum and teff. Their ...
Production of innovative specialty beers by woodworking KU Leuven
The overall objective of this project is to acquire and apply new insights into the production of wood-based specialty beers in relation to the flavor quality and microbial community, which must lead to a number of new protocols for standardized production of innovative wood-based beers of consistent quality. The focus will be on beers, with the taste of the wood and/or any other containerbeverage.
Whey'coholic: whey as an innovative and sustainable raw material for the production of beers KU Leuven
The general innovation goal of Whey'coholic is to introduce whey as a sustainable and innovative raw material for the production of new specialty beers.
For example, whey as a residual flow finds a high-quality application in a new food product and Belgian brewers can improve their market position compared to existing international products. This means that Whey'coholic is fully in line with the Flemish and European objectives regarding ...