Influence of berry juices on the profile and organoleptic characteristics of young beer

Beer, being one of the oldest and most popular alcoholic beverages, continues its evolution due to the constant introduction of new brewing technologies and the use of various ingredients. The development of the brewing industry in Kazakhstan, taking into account global trends, contributes to the desire of manufacturers to expand the range of their products and reduce their cost, which is especially important against the backdrop of growing competition and consumer demands. In recent years, craft breweries focused on the production of drinks that are distinguished by the originality of taste and natural ingredients have attracted special attention in the brewing industry. One of these areas is the use of natural additives to improve the taste and aromatic qualities of beer, in particular, the addition of juices of local berries such as cranberries, blueberries and blackberries. The purpose of this study is to investigate the features of adding berry juices to young beer at the post-fermentation stage, as well as to assess the impact of these additives on the organoleptic characteristics. During the experiments, it was found that adding local berry juices to brewing significantly improves the taste and aroma of beer, reduces its pH and enriches the drink with additional biologically active substances, such as vitamins and antioxidants. These results open up new prospects for brewers seeking to create unique varieties of beer that will have not only good organoleptic qualities, but also additional beneficial properties. The use of berry additives also allows for a significant expansion of the range of beer products, which is an important step in diversifying production and meeting the growing needs of consumers. Thus, the study confirms the effectiveness of using berry juices in beer production and expands the horizons for further development and innovation in the brewing industry.

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