Beverages, Volume 12, Issue 2
2026 February - 10 articles
Cover Story: What if the residue left after blackberry pressing could become the signature of a new fruit beer? Dried blackberry juice pomace, an underused by-product rich in pigments and aromatic compounds, was upcycled for application in a pilot lager-style fruit beer. Conventional drying was compared with high-pressure processing (600 MPa, 3 min) followed by drying. Physicochemical, colour, phenolic, and antioxidant assays (UV–Vis/EPR), as well as HS-SPME-GC-MS volatile compound and trained sensory profiling were carried out. HPP proved a lever for aroma rather than preservation: beers were lighter and less phenolic, yet showed a higher content of fruity esters and a significantly fruitier odour/flavour, without differences in oxidative stability. Turning “waste” into flavour, this work links circular economy goals to tangible brewing innovation. View this paper - Issues are regarded as officially published after their release is announced to the table of contents alert mailing list .
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