The relationship between flavour instability, preference and drinkability of fresh and aged beer. Issue 1 (14th November 2019)

• Record Type: Journal Article
• Authors: Paternoster, A.; Jaskula‐Goiris, B.; Buyse, J.; Perkisas, T.; Springael, J.; Braet, J.; De Rouck, G.; De Cooman, L.
• Is Part Of: Journal of the Institute of Brewing. Volume 126:Issue 1(2020)
• Page Start: 59
• Page End: 66
• Publication Date: 2019-11-14
• Subjects: drinkability -- preference -- fresh beer -- flavour instability -- paired comparison test; Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.582
• Languages: English
• ISSNs: 0046-9750

Abstract

Abstract : The preference and drinkability of fresh beer compared with aged beer was tested using a 'paired comparison test'. After a duo test with small samples, respondents could freely consume the beer of their choice. The results show that the initial preference for fresh beer was significantly higher than the preference for aged beer, with 65% of respondents taking fresh beer first after the duo test. The drinkability of fresh beer also scored significantly higher, with 35% more fresh beer consumed. However, since multiple respondents consecutively consumed multiple aged beers, it cannot be concluded that aged beer results in a lower consumption volume (per capita) when compared with fresh beer. Additionally, Belgians older than 24 years particularly favoured and consumed the fresh beer in the experiment. This was attributed to the influencing and mimicking behaviour of the other respondent groups, since the table setting and table sizes were also found to be important parameters. In this paper, we show the continuing importance of research into beer flavour stability. © 2019 The Institute of Brewing & Distilling