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Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

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Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients foods Review Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients Nicola De Simone 1 , Pasquale Russo 1, Maria Tufariello 2 , Mariagiovanna Fragasso 1, Michele Solimando 3, Vittorio Capozzi 4,* , Francesco Grieco 2,† and Giuseppe Spano 1,† 1 Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; [email protected] (N.D.S.); [email protected] (P.R.); [email protected] (M.F.); [email protected] (G.S.) 2 Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy; [email protected] (M.T.); [email protected] (F.G.) 3 Rebeers, Microbrewery, Viale degli Artigiani 30, 71121 Foggia, Italy; [email protected] 4 Institute of Sciences of Food Production, National Research Council (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy * Correspondence: [email protected] † Both authors contributed equally to this work. Abstract: Selected biological resources used as raw materials in beer production are important Citation: De Simone, N.; Russo, P.; drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, Tufariello, M.; Fragasso, M.; local/regional ingredients have several benefits, such as strengthening the connection with territories, Solimando, M.; Capozzi, V.; Grieco, F.; enhancing the added value of the final products, and reducing supply costs and environmental Spano, G. Autochthonous Biological impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more Resources for the Production of generally, sensory attributes of the final products. In particular, of interest are ingredients with Regional Craft Beers: Exploring features attributable and/or linked to a specific geographical origin. This review encompasses Possible Contributions of Cereals, Hops, Microbes, and Other the potential contribution and exploitation of biodiversity in the main classes of beer inputs, such Ingredients. Foods 2021, 10, 1831. as cereals, hops, microbes, and adjuncts, with a specific emphasis on autochthonous biological https://doi.org/10.3390/ resources, detailing the innovative paths already explored and documented in the scientific literature. foods10081831 This dissertation proposes an overview of the impact on beer quality for each raw material category, highlighting the benefits and limitations that influence its concrete applications and scale-up, from the Academic Editors: Giovanna Felis field to the stain. The topics explored promote, in the sector of craft beers, trends already capitalised and Elisa Salvetti in the production of other alcoholic beverages, such as the preservation and revalorisation of minor and autochthonous varieties, the exploitation of yeast and bacteria strains isolated from specific Received: 25 June 2021 sites/plant varieties, and the valorisation of the effects of peculiar terroirs on the quality of agricultural Accepted: 5 August 2021 products. Finally, the examined tendencies contribute toward reducing the environmental impacts of Published: 7 August 2021 craft beer manufacturing, and are in line with sustainable development of food systems, increasing the economic driver of biodiversity preservation. Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in Keywords: craft beer; ingredient; autochthonous; regionalisation; brewing; cereal; hop; yeasts; published maps and institutional affil- iations. bacteria; biodiversity 1. Introduction Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. Beer is one of the most consumed and appreciated beverages worldwide. The global This article is an open access article beer market is constantly growing, supported by the emerging segments of non-alcoholic distributed under the terms and (i.e., alcohol-free and low-alcohol beers), gluten-free, organic, and craft beers [1]. In par- conditions of the Creative Commons ticular, craft beers are produced by small and independent microbreweries, which have Attribution (CC BY) license (https:// rapidly risen worldwide due to increased interest in artisanal products [2]. Nevertheless, creativecommons.org/licenses/by/ several factors, such as the competitive market, energy costs, scale, and taxation, appear to 4.0/). Foods 2021, 10, 1831. https://doi.org/10.3390/foods10081831 https://www.mdpi.com/journal/foods Foods 2021, 10, x FOR PEER REVIEW 2 of 17 Foods 2021, 10, 1831 2 of 16 to undermine the economic sustainability of microbreweries. For these reasons, the diver- underminesification and the extension economic sustainabilityof the range of of prod microbreweries.ucts are becoming For these increasingly reasons, the important, diversifi- cationleading and to extensioninterest in of finding the range new of beer products styles areand becoming improving increasingly the added important,value of marketed leading tobeer. interest in finding new beer styles and improving the added value of marketed beer. ConsideringConsidering thethe above, above, there there is is increased increased interest interest in in the the ingredients ingredients and and raw raw materials materi- involvedals involved in the in beer the productionbeer production process, process, which couldwhich becould simplified be simplified into four into steps: four malting, steps: mashing,malting, fermentation,mashing, fermentation, and maturation. and maturation. The principal The ingredients principal areingredients mainly water, are mainly barley malt, hops, and yeast. Figure1 shows the participation of the production phases of the water, barley malt, hops, and yeast. Figure 1 shows the participation of the production main raw materials and their effects on the final product. In addition, the list of traditional phases of the main raw materials and their effects on the final product. In addition, the ingredients can be extended according to the beer style and the breweries. In fact, it is list of traditional ingredients can be extended according to the beer style and the brewer- assumed that specific raw materials could provide different flavours, aromas, and sensory ies. In fact, it is assumed that specific raw materials could provide different flavours, aro- attributes [3]. In this regard, the use of autochthonous biological inputs could provide mas, and sensory attributes [3]. In this regard, the use of autochthonous biological inputs several benefits, e.g., reducing the production and supply costs and creating a strong could provide several benefits, e.g., reducing the production and supply costs and creat- connection with territories that give added value to the final products. ing a strong connection with territories that give added value to the final products. FigureFigure 1.1. ContributionContribution of of the the main main ingredients ingredients in in the the beer beer production production process process and and their their effects effects on the on the final product. final product. WaterWater (including(including mineral mineral water) water) is is also also used used inin thethe mashingmashing stage,stage, andand isis oftenoften crucialcrucial inin connectingconnecting withwith aa givengiven site.site. WaterWater chemicalchemical parametersparameters influenceinfluence severalseveral parameters,parameters, suchsuch asas wortwort pH,pH, yeast flocculation,flocculation, α-amylase activity, hophop utilisation,utilisation, colour,colour, mouthfeel,mouthfeel, andand palatabilitypalatability ofof thethe finalfinal productproduct [[3–6].3–6]. Therefore,Therefore, thethe waterwater usedused atat famousfamous brewingbrewing cities,cities, e.g.,e.g., inin Dublin,Dublin, Dortmund,Dortmund, Vienna,Vienna, Munich,Munich, London,London, andand Edinburgh,Edinburgh, areare utilizedutilized asas referencesreferences forfor thethe respectiverespective beerbeer stylesstyles [7[7].]. However,However, mineralmineral composition,composition, andand thethe concentrationconcentration ofof certaincertain ions,ions, suchsuch asas carbonate,carbonate, sulphate,sulphate, iron,iron, andand manganese,manganese, areare oftenoften adjustedadjusted toto avoidavoid unfavourableunfavourable sensorysensory attributes,attributes, colours,colours, andand tastestastes [[8],8], andand toto complycomply withwith regionalregional guidelines (such (such as as in in Germany) Germany) [8], [8], or or to to suit suit the the parameters parameters given given by byre- regions/citiesgions/cities in inorder order to toobtain obtain the the same same beer beer styles styles [4]. [4 ]. TheThe brewingbrewing featuresfeatures ofof autochthonousautochthonous biologicalbiological resources,resources, suchsuch asas cereals,cereals, malts,malts, hops,hops, microbes,microbes, andand adjunctsadjuncts ofof biologicalbiological origin,origin, areare differentlydifferently influencedinfluencedby by specificspecificsoil soil featuresfeatures andand environmentalenvironmental factorsfactors [[9,10],9,10], demonstratingdemonstrating thatthat regionalregional attributesattributes maymay alsoalso bebe promotedpromoted differentlydifferently inin thethe beerbeer productionproduction chain.chain. ThisThis association—knownassociation—known asas terroirterroir —was—was alreadyalready describeddescribed forfor otherother productsproducts relatedrelated toto specificspecific regions,regions, havinghaving particularparticular
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