Abstract
Belgium is known for its traditional lambic beer productions, obtained through spontaneous fermentation and maturation in wooden barrels. Lambic beer is also used to make fruit lambic beers, such as Kriek beer. Despite fruit beer being an old beer type, dating back to the second half of the seventeenth century,
no research has been performed on lambic beer-fruit cofermentation processes. Further, these beers get competition from market-driven, sweet, (fruit-)flavored ones without the cofermentation step. This paper will first discuss a new, general fruit beer classification, going from sour fruit beers produced through co-fermentation to sweet ones without a cofermentation step. Second, a state-of-the-art of the scarce literature on the microbiology and metabolomics of lambic beer-fruit co-fermentation processes will be given.
no research has been performed on lambic beer-fruit cofermentation processes. Further, these beers get competition from market-driven, sweet, (fruit-)flavored ones without the cofermentation step. This paper will first discuss a new, general fruit beer classification, going from sour fruit beers produced through co-fermentation to sweet ones without a cofermentation step. Second, a state-of-the-art of the scarce literature on the microbiology and metabolomics of lambic beer-fruit co-fermentation processes will be given.
| Original language | English |
|---|---|
| Article number | 103081 |
| Number of pages | 6 |
| Journal | Current Opinion in Biotechnology |
| Volume | 86 |
| DOIs | |
| Publication status | Published - Apr 2024 |
Bibliographical note
Funding Information:The authors acknowledge their financial support from the Research Council of the Vrije Universiteit Brussel , Brussels, Belgium ( SRP71 and IOF3017 projects), and the KMO Portefeuille, Flanders, Belgium (in collaboration with Belgian lambic breweries). APC, DB, and AB are recipients of a Ph.D. fellowship of the Vrije Universiteit Brussel.
Publisher Copyright:
© 2024 The Authors