The craft beer vs. “regular” beer debate may have been partly settled by science after an Australian research team used mass spectrometry proteomics to analyze the chemistry in 23 different styles and brands of beer. Researchers from the University of Queensland sought to identify, quantify and characterise the proteins in different types of beer, using liquid chromatography-tandem mass spectrometry (LC-MS/MS) and data independent acquisition (DIA)/Sequential Window Acquisition of all THeoretical Mass Spectra (SWATH), and found that craft beer from independent breweries was chemically unique from beer mass-produced at larger breweries.
The researchers purchased 23 different beers brewed at seven different breweries, with five breweries being classified as independent. The beers also came in different styles, such as lagers, pale ales, IPAs and stouts. The samples were analyzed through reversed-phase LC-MS/MS with data dependent acquisition (DDA) used for identification and DIA/SWATH used for quantification. Corresponding author Ben Schulz said the team had expected to see distinct differences between the different styles of beer, but this difference was not clear until the team focused specifically on different styles from the same brewery. Instead, the researchers found a “striking” difference in the proteomes of beers from independent breweries compared to larger breweries, according to Schulz.
The proteins in beer play an important role in the sensory properties of the beverage, Schulz said. For example, by examining different beer styles from one brewery, the researchers found a significant relationship between seripauperin levels and the quantity and stability of small bubbles and foam. Lower levels of seripauperins correlated to more foam that lasted longer, while higher levels showed lower volume and faster dissipation of foam.
“Crisp, malty and bitter flavours, and floral and fruity aromas, are perhaps the first descriptions that come to mind when describing beer, but other sensory factors are just as important,” said Schulz. “An attractive, stable head of foam, and smooth, creamy mouth-feel are also essential, but often-overlooked, elements of great beer. The ‘beer proteome’ – or the full set of proteins in a beer – is critical in controlling these factors, and is dependent on the ingredients, the yeast used for fermentation, and the overall beer-making process.”
While the study, published in Scientific Reports, established that craft beer is chemically unique to mass-produced beer, the “best” style of beer is still up for debate among beer enthusiasts. Schulz, along with Ph.D. candidate Edward Kerr, plan to study more types of beer in the future, and believe this research can help improve the beer-making process, including the brewing non-barley, gluten-free beer with different types of yeast.
Photo: Ben Schulz (left), Ph.D., and Ph.D. candidate Ed Kerr enjoy a beer after their proteomics research found that craft beer is chemically unique from mass-produced beer. Credit: University of Queensland