VIEW ARTICLE    doi:10.1094/ASBCJ-2010-0409-01

RESEARCH NOTE
A “Beer” Made from a Bland Alcohol Base. H. Heymann, J. R. Goldberg, C. E. Wallin, and C. W. Bamforth (1), Departments of Food Science & Technology and Viticulture & Enology, University of California, Davis. (1) Corresponding author. E-mail: <cwbamforth@ucdavis.edu>; Phone: +1.530.752.9476; Fax: +1.530.752.4759. J. Am. Soc. Brew. Chem. 68(2):75-76, 2010.

Based on earlier findings that there may be substantial cost, energy, and other savings to be gained from novel approaches to making beer, an ersatz product was made from a vodka base by the addition of beer flavor, malt extract, iso-alpha-acids, hop oil, yucca foaming agent, and other components. It was presented to a panel of tasters without description and after advising them that it had been manufactured from a platform of environmental responsibility. The “beer” was not especially well liked, but its story seemed to have no bearing on how its flavor was perceived. Keywords: Acceptability, Ersatz beer, Story, Tasting

Sobre la base de hallazgos anteriores de que puede haber sustancial de los costes, la energía, y otros ahorros que se obtendrían de nuevos enfoques para la fabricación de cerveza, un producto sucedáneo se realizó desde una base de vodka por la adición del sabor de cerveza, extracto de malta, iso-alfa-ácidos, aceite de lúpulo, yuca agente espumante y otros componentes. Se presentó a un panel de catadores sin descripción, y tras comunicárselo a los que había sido fabricados a partir de una plataforma de responsabilidad medioambiental. La “cerveza” no era especialmente querido, pero su historia parecía tener nada que ver con cómo se percibe su sabor. Palabras claves: Aceptabilidad, Cata, Cerveza ersatz, Historia