Globally, beers with flavours of fruits and touches of acidity notes have become very popular among consumers. Nowadays, experience has become the biggest trend in drinks; consumers desire an immersive experience and seek drinks with enhanced characteristics which include texture, mouthfeel, taste, flavour and colour.
Over the course of history, brewing became an essential element in rural communities. A study at Simon Fraser University in Canada investigated beer-brewing tools in archaeological remains belonging to the Natufian culture in the Eastern Mediterranean. The examination showed that the brewing of beer was an important cultural component of their society. Studies in Mexico suggested that generations of Mexican farmers domesticated grass into maize, which became a staple of the local diet before it became great for making beer.
As suggested, brewing became an essential element in rural communities and has now transformed from a small-scale local activity to a worldwide industry.
Belgium is known for its traditional and spontaneous mixed fermented beers, such as lambic beers which harbour complex micro-biotics.
Lambic beers are among the most ancient brewing styles and its unique flavour profile has garnered global popularity.
Wooden barrels play an essential role during its fermentation processes. Lambic brewers prefer using wooden barrels, which often come from red wine productions, as the wooden surfaces harbour a resident microbiota, providing an additional microbial inoculation source for lambic production.
These barrels are preferred because most of the oak flavours will not come through in the final production of lambic, as the oak character has been stripped from the barrel.
Consumers regard the combination of taste and odour as essential factors to their choice. Flavour quality degradation can be triggered by various factors.
Prolonged periods of transportation and storage causes the fresh flavour of beer to deteriorate. Different temperatures in combination with vibrations during transport can negatively influence the quality of beer.
High temperatures can reduce the freshness of beer, increasing the amount of oxidative and non-oxidative chemical reactions which take place. These oxidative reactions degrade the flavour and quality of beer.
It seems vibrations can cause an impact on beer quality subject to an elevated temperature, therefore, temperature reductions during transport and storage should be a primary focus for brewers. However, further research is required with regard to closely examining the influence of transport vibrations on the flavour of beer.