Influence of herbal adjuncts in shaping the quality and bioactive properties of craft beers

Abstract The aim of this study was to conduct a comprehensive evaluation of selected herbal adjuncts on the quality profile of craft beer. The assessment included the determination of total polyphenol content (TPC), characterization of antioxidant activity and evaluation of the influence of herbal adjuncts on the sensory attributes of the final product. This research refers to innovative trends in craft brewing, oriented towards development of products with enhanced functional value and unique organoleptic profile, which is crucial both in the context of the expanding fermented beverage market and growing consumer interest in health-promoting foods. The base beer was Pale Ale (PA), enriched with plant-derived additives (thyme, ginger, lavender, marjoram, mint). The resulting beverages were tested for total extract and alcohol content, TPC, flavonoids, pH, antioxidant activity (FRAP, ABTS) and color expressed in EBC (European Brewery Convention) units. Sensory evaluation was carried out with 100 panelists using a five-point hedonic scale. Based on obtained results, it was found that the addition of thyme and ginger was the most beneficial in improving health-promoting properties of beers. In terms of sensory profile mint and ginger were the most favourable. The findings are important for the development of inovative technologies in craft brewing and also for the creation of products that meet the growing consumer interest in functional and health-promoting food. Despite the declared beneficial health effects, beer should be consumed in moderation due to the adverse effect of ethanol on the human body and the risk of alcohol dependence.