Department of Food Science & Biotechnology, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, 13120, Republic of Korea.
Institute of Biotechnology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovak Republic.
Folia Microbiol (Praha). 2021 Aug;66(4):525-541. doi: 10.1007/s12223-021-00881-1. Epub 2021 Jun 7.
Customer demand for product diversity is the key driving force for innovations in the brewing industry. Specialty beers are regarded as a distinct group of beers different from two major types, lagers and ales, without established definitions or boundaries. Specialty beers, including low- to no-alcohol beer, low carbohydrate beer, gluten-free beer, sour beer, probiotic beer, and enriched beer, are exclusively brewed and developed keeping in mind their functionality, the health and wellbeing of the consumer, and emerging market trends. Compared with conventional beer-brewing, the production of specialty beers is technologically challenging and usually requires additional process steps, unique microorganisms, and special equipment, which in turn may incur additional costs. In addition, the maintenance of quality and stability of the products as well as consumer acceptability of the products are major challenges to successful commercialization. A harmonious integration of traditional brewing practices and modern technological approaches may hold potential for future developments. In the present review, latest developments in the fermentative production of selected specialty beers are discussed.
顾客对产品多样性的需求是酿造行业创新的关键驱动力。特种啤酒被视为与拉格啤酒和艾尔啤酒这两大主要类型不同的独特啤酒群体，没有既定的定义或界限。特种啤酒包括低醇/无醇啤酒、低碳水化合物啤酒、无麸质啤酒、酸啤酒、益生菌啤酒和强化啤酒，它们是专门根据其功能性、消费者的健康和福祉以及新兴市场趋势来酿造和开发的。与传统的啤酒酿造相比，特种啤酒的生产在技术上具有挑战性，通常需要额外的工艺步骤、独特的微生物和特殊的设备，这反过来可能会增加成本。此外，产品质量和稳定性的保持以及产品对消费者的可接受性是成功商业化的主要挑战。传统酿造实践与现代技术方法的和谐融合可能为未来的发展带来潜力。在本综述中，讨论了选定特种啤酒发酵生产的最新进展。
