EBC Symposium in Beer Mix Beverages location:Vienna date:08-09 September 2014
Fruit beers, appreciated worldwide, represent a small but rising segment in the Belgian beer export, amounting to a volume which should not be underestimated. This fruit beer ‘kriek’ is a school example of beer mixed drinks and originally kriek is produced by addition of fresh sour cherries to mid-young lambic beer (spontaneous fermentation). The traditional kriek beer is less fruity and more acid. As fresh sour cherries are limited available, and due to a trend towards sweeter beers, commercial kriek beers are nowadays often sweetened and prepared by use of cherry juice and aroma, which can be entirely or partly substituted by colourings and flavourings, resulting in a wide variety of fruit beers. Forced by the international trade and increasing competition with other beers, this study is to aim at a detailed characterisation of a number of kriek beers to bear mutual comparison or comparison with other beverages. Based on the resulting data matrix, great diversification is noticed between the
commercial kriek beers investigated in this study. The characterisation of the Belgian kriek beers is
performed by analytical flavour profiling, including higher alcohols, ethyl esters, acetate esters and
aldehydes, by headspace solid phase microextraction in combination with gas chromatography-mass
spectrometry (HS-SPME-GC-MS), and by quantitative determination of the bittering profiles, organic
acids and sugars by high pressure liquid chromatography.A clear classification of the beers, resulting in brand recognition, is obtained by application of principal component analysis (PCA) on the complex
analytical data matrix.