A Comparison of Bitter Perception in High-Alcohol, Low-Alcohol and Alcohol-Free Beer

A trained sensory panel (N=17) evaluated three commercial beer products by flavour profiling using 14 descriptors. Bitterness was investigated further by HPLC and sensory measurements. Time-intensity curves for five repeated ingestions of each beer showed bitterness either increasing with ingestion or decreasing, depending on the beer and panellist. Generally speaking, a decline in bitterness over time was perceived more often when the beer was one of those considered initially to be more bitter. For the purposes of comparison, a fourth product (AMplus) was prepared by adding iso-α-acids to Amstel Malt, the alcohol-free beer evaluated. Consumer tests (N=138) showed no difference in preference between Amstel Malt and AMplus. Hypotheses regarding bitterness preference as a function of gender, age or regularity of beer consumption could not be supported.