Currently, there is a rising trend towards specialty and/or craft beers, away from mass produced lager brands. Sour beers, those are brewed with lactic acid bacteria to produce distinct sour notes, are examples of specialty beers. Concurrently, probiotic based functional beverages are increasingly becoming more popular amongst today’s health-conscious consumers. This has led to strong interest in maintaining probiotic viability and stability outside of dairy foods due to problems such as lactose intolerance, allergy, or cholesterol levels. However, there is a dearth of information on the use of beers as a probiotic delivery medium. Therefore, it would be opportune to develop a novel, unfiltered, and unpasteurized sour beer with high probiotic live counts which would leverage on these recent two trends.
This gut-friendly beer would possibly provide additional health benefits compared to regular sour beers. As an example, Lactobacillus paracasei L26 utilized in this study, is a proven commercially available probiotic strain with enhanced gut health and immune system function. It can be stored for a period of three to four weeks under refrigeration. The alcohol content is approximately 3.5 %, similar to commercial sour beers. It is fruity, with a refreshing crisp and tart taste. Product characteristics fall within the specifications of the Agri-Food and Veterinary Authority (AVA), Sale of Food Act (Chapter 283), Regulation 186 (Ale, Beer, Lager, Porter or Stout).
Stage of Development
TRL 3. Ready for scaling up for beverage manufacturing.
Craft beer with additional health benefits.
Available for licensing. Patent pending.
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