STUDY OF THE MAIN TECHNOLOGICAL PARAMETERS AND SENSORY CHARACTERISTICS OF SOME NETHERLAND BEER VARIETIES

Abstract

Netherlands beer, known for brands such as Heineken, Amstel, Grolsch, but also for a wide range of craft beers (lager, blonde, ale, stout, etc.), deserves a systematic analysis from a technological and sensory perspective. This study analyzed 10 types of craft beer produced in the Netherlands, including 7 lagers and 3 stouts, with a focus on analyzing the main chemical components and, especially, conducting a sensory analysis. A first observation, from a chemical composition perspective, is that all dark beers and three of the seven light beers had a much higher alcohol content compared to Romanian Stas beer. In terms of acidity, all values obtained for lagers, with the exception of two, are close to those of Romanian STAS beers. In terms of sensory analysis, dark beers successfully fell into all the categories analyzed and were considered exceptional.