Characterization of Romanian Craft Beers Based on Chemical Composition and Microbiological Analysis

Abstract

As the production of craft beer increases rapidly also in Eastern Europe, our research focused the assessing of chemical parameters and microbiological risk analysis on five types of craft beers produced at a Romanian microbrewery. As far as we know this is the first study on Romanian craft beer. Samples were collected from a local microbrewery. Types of beer analysed were: pale ale, American pale ale, India pale ale, caramel and pilsner beers. Alcohol content, extract and relative density were measured by thermal measuring effects, using automatic Fermentostar analyzer. The low number of microorganisms is an effect of the synergic actions of higher alcohol content, lower acidity and polyphenols, which present inhibitory effects on microorganisms causing spoilage in beer. As far as we know this is the first study on Romanian craft beer.