期刊
JOURNAL OF THE INSTITUTE OF BREWING
卷 125, 期 2, 页码 261-267出版社
INST BREWING
DOI: 10.1002/jib.551
关键词
dispense; quality; survey; spoilage
资金
- Worshipful Company of Brewers through the Brewers' Research and Education Fund
- Custom Laboratory Products Ltd
The quality of draught beer in 57 on-trade licensed premises in 10 locations in the UK Midlands was assessed using a forcing test. Of 149 samples of standard lager ('SL', abv <= 4.2%), 44% were in the 'excellent' quality band compared with 16% of 88 samples of keg ale ('KA', abv <= 4.2%). Of the total of 237 samples, >90% were represented by two lager and two ale national brands. There were differences in the quality index (QI) between the brands, with lager SL3 having a QI of 84% compared with 72% for lager SL6, 71% for ale KA5 and 68% for ale KA1. The susceptibility of the four brands to spoilage was assessed using a challenge test with microorganisms taken from forced draught beer samples of the brands. Ale KA5 (challenge test QI = 87.5%) was the most resistant to spoilage followed by lager SL3 (81.3%), lager SL6 (75%) and ale KA1 (62.5%). Keg beers in accounts with a national cask beer quality accreditation had the same QI as those without accreditation. Analysis of price vs quality showed that the most expensive price band had the lowest quality. Draught beer quality declined as the number of dispense taps increased across the bar. It was also noted that dispense into branded half-pint glasses had variable take-up, with lager SL3 served in the correct branded glassware on 71% of occasions but only on 5% of occasions for lager SL6. None of the keg ales were served in correctly branded glassware. (C) 2018 The Institute of Brewing & Distilling
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据