JOURNAL ARTICLE

Alternative beverages for breweries (Part 2).

  • Published In: Brauwelt International, 2026, v. 44, n. 1. P. 12 1 of 3

  • Database: Business Source Ultimate 2 of 3

  • Authored By: Brandl, Andreas; Huber, Florian; Schappals, Lukas 3 of 3

Abstract

The article focuses on innovative product development in breweries, specifically exploring the creation of alternative beverages such as sour beers and oat milk. It discusses the use of special yeast strains, like Lachancea thermotolerans, for producing sour beers, highlighting the fermentation process and the challenges associated with lactic acid production. Additionally, it examines the growing market for plant-based milk substitutes, particularly oat milk, and outlines the production techniques that can be adapted from traditional brewing methods. The article emphasizes the importance of breweries diversifying their offerings to remain competitive in a declining beer market. [Extracted from the article]

Additional Information

  • Source:Brauwelt International. 2026/02, Vol. 44, Issue 1, p12
  • Document Type:Article
  • Subject Area:Nutrition and Dietetics
  • Publication Date:2026
  • ISSN:0934-9340
  • Accession Number:191627884
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