Comparative Investigation of Flavors in Red and Brown Flemish Beers: Key-Role of <i>Brettanomyces</i> and Torrefied Malts in Ethylphenols Occurrence

Dusart, Alexandre;Ryckaert, Jean-Paul;Collin, Sonia
(2022) Journal of the American Society of Brewing Chemists — Vol. 81, n° 3, p. 357-365 (2022)

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Comparative Investigation of Flavors in Red and Brown Flemish Beers Key Role of Brettanomyces and Torrefied Malts in Ethylphenols Occurrence.pdf
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  • Dusart, Alexandreorcid-logoUnit of Brewery and Food Sciences, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculty of Bioscience Engineering, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
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  • Ryckaert, Jean-PaulUnit of Brewery and Food Sciences, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculty of Bioscience Engineering, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
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  • Collin, Soniaorcid-logoUnit of Brewery and Food Sciences, Louvain Institute of Biomolecular Science and Technology (LIBST), Faculty of Bioscience Engineering, Université Catholique de Louvain, Louvain-la-Neuve, Belgium
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Abstract
(en) Red and brown Flemish sour beers form a distinct class of Belgian beers obtained by mixed (yeast/lactic bacteria) microbial fermentation and often resulting from blending a 1-to-2-year-old beer with a younger one to obtain a balance between acidic character and sweetness. A detailed composition in volatiles (phenols, lactones, esters, alcohols, acids, …) of three beers representative of the red and brown subcategories is presented. GC data were obtained after different extraction procedures, including solvent-assisted flavor evaporation (SAFE) and headspace. The first results showed the influence of Brettanomyces yeast on the phenol and ester contents. An efficient Brettanomyces activity in the red sour beers (especially in Rodenbach Vintage) was observed, favored by long maturation in wooden casks. This was organoleptically perceived by the horsey flavors brought by 4-ethylguaiacol and 4-ethylphenol, and the solvent-like ethyl acetate through esterase activity. The brown Flemish sour beer (produced in stainless steel fermenters) showed significantly more unreduced 4-vinylguaiacol and 4-vinylphenol, although traces of 4-ethylguaiacol and 4-ethylphenol were also detected (most probably here issued from torrefied malts, as suggested by the opposite substituted phenol/guaiacol ratio).
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Dusart, A., Ryckaert, J.-P., & Collin, S. (2022). Comparative Investigation of Flavors in Red and Brown Flemish Beers: Key-Role of <i>Brettanomyces</i> and Torrefied Malts in Ethylphenols Occurrence. Journal of the American Society of Brewing Chemists, 81(3), 357-365. https://doi.org/10.1080/03610470.2022.2109380 (Original work published 2022)