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Throughout the centuries, various botanicals have been utilized as additives in beer for different purposes, including their preservative properties, perceived medical benefits, desired psychotropic effects or simply for enjoyable flavors.1
A study was conducted to determine the taste and appearance of laboratory-made beers infused with nettle (Urtica dioica), sage (Salvia officinalis) and chamomile (Matricaria recutita). The beers were made by adjusting the wort to 12% extractive matter and infusing it with herbs or hops, followed by a seven-day fermentation process. Throughout fermentation, the pH value and extractive substances were measured. After clarification, an untrained panel of tasters evaluated the beers' appearance, taste, and mouthfeel using a survey questionnaire. Hedonic tests and the check-all-that-apply (CATA) method were used to assess acceptability and appearance. The study found that bitterness had a negative impact on overall preference, while sweet, citrus, and wheat flavors were more appealing. Participants' interest and familiarity with beer influenced their taste preferences significantly. Among the herbal beers, the sage-infused beer was the least favored. Using the CATA test and principal components analysis, the sensory descriptions of each herbal beer were ranked and distributed. The study provides valuable insights into the taste and appearance of laboratory-made beers infused with herbs and emphasizes the importance of catering to customers' taste preferences in the craft beer industry.
