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British beer styles. Where are they heading?

Daniel Parker (Faculty of Applied Sciences, University of Sunderland, Sunderland, UK)
Michael Taylor (Faculty of Science, Agriculture and Engineering, Newcastle University, Newcastle upon Tyne, UK)
Julio Romero Johnson (Brewlab Ltd, Sunderland, UK)
Keith Robert Thomas (Faculty of Applied Sciences, University of Sunderland, Sunderland, UK) (Brewlab Ltd, Sunderland, UK)

British Food Journal

ISSN: 0007-070X

Article publication date: 2 October 2019

Issue publication date: 6 January 2020

520

Abstract

Purpose

The purpose of this paper is to analyse data from routine quality control samples of beer over a ten year period to provide comparisons with a previous study in 2006 and apply interpretations to the contemporary beer market.

Design/methodology/approach

Data from laboratory analysis of 1,469 beers submitted for due diligence quality assurance from commercial microbreweries were analysed. Additional commercial samples were taken for analysis of sour beers and cask conditioned beers as examples of niche product areas.

Findings

Style characteristics were summarized as a reference for industry evaluation and as a basis for comparisons. Differences were noted between the characteristics found and those of a similar study in 2006. Average alcohol by volume increased by 1.2 per cent, bitterness levels increased by 6.1 per cent while colour decreased by 22 per cent. These differences suggest that standard UK beers are undergoing change. A study of sour beers indicated specific features in this recently popular style and confirmed the use of a different microbiology. Analysis of cask ales indicated some variability in quality suggesting the need for greater quality control.

Research limitations/implications

The comparison with the previous study has limitations as the samples were not individually comparable but were from major established microbreweries and so representative of the industry. The work analysed UK beers only but will act as a base line for comparison to other markets. Moreover, the data may be relevant to other forms of market analysis seeking to identify factors associated to consumer preferences.

Practical implications

The data presented have relevance to breweries looking to develop their portfolios and product descriptions, to the drinking public and to regulatory bodies in providing a benchmark for comparisons and for assisting in defining the recently promoted term “craft beer”.

Social implications

The findings are relevant to beverage development and consumer education of alcoholic beverages by allowing discrimination between styles with different characteristics affecting consumer choice and when assessing styles for industrial, legislative and health research. Beers today appear to be more varied than in past decades but show lower colour and higher bitterness characteristics. As these features particularly relate to ingredients they may have implications in their contributions to diet and health.

Originality/value

The work has value in replicating the previous study to illustrate changes and trends. It presents novel data on recently popular sour beers and assesses traditional cask beer with implications for product quality.

Keywords

Citation

Parker, D., Taylor, M., Johnson, J.R. and Thomas, K.R. (2020), "British beer styles. Where are they heading?", British Food Journal, Vol. 122 No. 1, pp. 60-74. https://doi.org/10.1108/BFJ-12-2018-0842

Publisher

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Emerald Publishing Limited

Copyright © 2019, Emerald Publishing Limited

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