Comparison of quality characteristics of commercially available ale-type and lager-type beers

Authors:
Open Access
Publisher website
Google Scholar
Abstract
We analyzed the physicochemical properties of commercially available top-fermented beer (ale) and bottom-fermented beer (lager) marketed in Korea to compare the quality characteristics. The following characteristics of beer were analyzed for their soluble solid content, pH, total acid content, alcohol content, volatile acid content, reducing sugar content, amino acidity, and color. As results, the pH ranged from 4.01 to 4.77, 0.10-0.23 (%) for total acid and 0.25-1.47 (mL/10 mL) for amino acidity. The alcohol content was in the range of 3.10-5.70 (%) for ale and 3.80-5.20 (%) for lager. The volatile acid content was in the range of 28.67-97.93 (mg/L) for ale and 32.80-78.87 (mg/L) for lager. Regarding the color, the EBC value of the ale beers was in the 4.78-93.98 range, and that of lager beers were in the 5.48-11.98 range. Comparison of the quality characteristics of the two types of beer, revealed differences in pH, amino acidity, total acid content, reducing sugar content, and color. In particular, total acid content (t=−3.782, p⟨0.05), reducing sugar content (t=−11.744, p⟨0.05), and color (t=−2.882, p⟨0.05) of ale beer showed significantly higher than those of lager beer.
Funding Information
  • National Academy of Agricultural Science (PJ01495501)

This publication has 11 references indexed in Scilit: