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Beverages 2017, 3(2), 26; doi:10.3390/beverages3020026

Assessing the Impact of Finings on the Perception of Beer

1
Barney’s Beer, Edinburgh EH9 1PL, UK
2
Impact Team U 1028, French National Institute of Health and Medical Research, INSERM, Lyon Neuroscience Research Center, 69676 Bron, France
3
Department of Experimental Psychology, Crossmodal Research Laboratory, University of Oxford, South Parks Road, Oxford OX1 3UD, UK
*
Author to whom correspondence should be addressed.
Academic Editor: Ombretta Marconi
Received: 15 May 2017 / Revised: 29 May 2017 / Accepted: 14 June 2017 / Published: 16 June 2017
(This article belongs to the Special Issue Beer)
View Full-Text   |   Download PDF [549 KB, uploaded 16 June 2017]   |  

Abstract

In recent years, a number of commentators have suggested that the use of finings to clarify beer can impair the flavour, because of the removal of key volatile aromatic molecules from the drink. However, are such claims necessarily correct? Unaware of any previous attempt to address this question empirically, we conducted both a blind and a sighted taste test. The test made use of two beers from the same batch, one made using finings and the other made without. In neither experiment did the use of finings affect flavour or liking ratings amongst the social drinkers (N = 235) tested. Thus, the present results clearly suggest that the use of finings does not necessarily impact either the sensory-discriminative or hedonic ratings of beer, despite its influence on the clarity of the finished product. View Full-Text
Keywords: finings; beer tasting; blind tasting; visual appearance finings; beer tasting; blind tasting; visual appearance
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Barnett, A.; Juravle, G.; Spence, C. Assessing the Impact of Finings on the Perception of Beer. Beverages 2017, 3, 26.

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