Fruitful Brewing: Exploring Consumers' and Producers' Attitudes towards Beer Produced with Local Fruit and Agroindustrial By-Products.

This study explored beer consumers' and producers' perceptions of using local fruit and agroindustrial by-products in brewing. An online survey was conducted in Italy with 496 beer consumers and 54 beer producers. The survey assessed sociodemographic information, consumption behavior, and support for brewery neolocalism, along with brewers' perceptions of the sustainability of their breweries. Findings showed high consumers' involvement in sustainable eating and high support for breweries utilizing local resources and operating in a sustainable way. Breweries rated their sustainability practices as moderate, and most of them considered their efforts in using local raw materials and repurposing by-products as "excellent". Both consumers and producers considered beer made with agroindustrial by-products less tasty than those with local fruit (p < 0.05), but no significant difference in willingness to buy was observed (p > 0.05). According to cluster analysis results, the ideal consumer profile for sustainable beers was characterized by a higher proportion of females prioritizing sustainability and local sourcing over sensory quality. Therefore, using local materials or agroindustrial by-products can align brewers' practices with consumers' preferences, enhancing competitiveness and market positioning by fostering a sense of sustainability and locality.

Craft Beer Produced by Immobilized Yeast Cells with the Addition of Grape Pomace Seed Powder: Physico-Chemical Characterization and Antioxidant Properties.

The aim of this study was to produce and to characterize craft beer fermented by immobilized yeast cells with the addition of Prokupac grape pomace seed powder (2.5% and 5%), to obtain a beer enriched with phenolic compounds and improved sensory characteristics. The immobilization of the yeast cells was performed by electrostatic extrusion, while the obtained calcium alginate beads were characterized by light and scanning electron microscopy. Phenolic and hop-derived bitter compounds in beer with or without grape pomace seed powder (GS) phenolics were identified using UHPLC Q-ToF MS. The results indicated that GS adjunct significantly shortened the fermentation process of wort and increased the content of phenolic compounds, especially ellagic acid, flavan-3-ols and pro(antho)cyanidins in the final products compared to the control beer. A total of twenty (iso)-α-acids and one prenylflavonoid were identified, although their levels were significantly lower in beers with GS phenolics compared to the control beer. Beers with GS phenolics showed good antioxidant properties as measured by the reduction of ferric ions (FRP) and the scavenging of ABTS•+ and DPPH• radicals. The concentration of immobilized viable yeast cells was higher than 1 × 108 CFU/g wet mass after each fermentation without destroying the beads, indicating that they can be reused for the repeated fermentation of wort. Beers produced with 5% GS added to the wort exhibited the best sensory properties (acidity, astringency, bitterness intensity, mouthfeel, aftertaste and taste), and highest overall acceptability by the panelists. The results showed that grape pomace seed powder present a promising adjunct for the production of innovative craft beer with good sensory properties and improved functionality.

Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Saccharomyces and Saccharomyces yeasts.

The choice of the starchy ingredients as well as that of the yeasts strongly can represent a useful tool to differentiate the final beers. Our research investigated twelve white beers obtained applying a 2-factor mixed 3-level/4-level experimental design. The first factor was the cereal mixture, with 3 combinations of barley malt (65 %) and unmalted wheat (35 % of common, durum, or emmer). The second factor was the yeast used to carry out the fermentation trials, i.e.: a S. cerevisiae starter strain (WB06); an oenological S. cerevisiae strain (9502); two mixed starters made of an oenological Schizosaccharomyces pombe strain (6956) and, alternatively, one of the two S. cerevisiae strains. Most beer attributes were significantly (p < 0.05) influenced by the two considered factors with the following exceptions: the wheat species did not affect maltotriose, maltose, pH, total and volatile acidity, floral flavour, and sweetness; the yeast did not exert significant effects on foam colour, turbidity, overall olfactory intensity, yeast flavour, and body. The flavour of fruits and aromatic herbs were not influenced by the factors studied. Alcohol content was maximised using the unmalted durum wheat (∼7 %) and S. cerevisiae WB06 (∼6.8 %). The beer antioxidant content was increased by the use of emmer (566 mg/L) and by the application of the mixed inoculum (478-487 mg/L). The beers made with unmalted common wheat and fermented by the S. cerevisiae strains alone obtained the best overall sensory score (3.7). As shown by the Principal Component Analysis, the beers were better classified by the type of unmalted wheat than by the fermenting yeast. A multiple regression analysis was performed by fitting the analytical parameters that highlighted significant differences among the beers to a second-order polynomial model. Data concerning colour, glycerol concentration, FC-TPC, and antioxidant activity were satisfactorily predicted (R2 > 0.8) by the fitted models.

Quantitative modelling of Plato and total flavonoids in Qingke wort at mashing and boiling stages based on FT-IR combined with deep learning and chemometrics.

Craft beer brewers need to learn process control strategies from traditional industrial production to ensure the consistent quality of the finished product. In this study, FT-IR combined with deep learning was used for the first time to model and analyze the Plato degree and total flavonoid content of Qingke beer during the mashing and boiling stages and to compare the effectiveness with traditional chemometrics methods. Two deep learning neural networks were designed, the effect of variable input methods on the effectiveness of the models was discussed. The experimental results showed that the CARS-LSTM model had the best predictive performance, not only as the best quantitative model for Plato in the mashing (R2p = 0.9368) and boiling (R2p = 0.9398) phases but also as the best model for TFC in the boiling phase (R2p = 0.9154). This study demonstrates the great potential of deep learning and provides a new approach to quality control analysis in beer brewing.

Effect of Hanseniaspora vineae and Saccharomyces cerevisiae co-fermentations on aroma compound production in beer.

In recent years, the boom of the craft beer industry refocused the biotech interest from ethanol production to diversification of beer aroma profiles. This study analyses the fermentative phenotype of a collection of non-conventional yeasts and examines their role in creating new flavours, particularly through co-fermentation with industrial Saccharomyces cerevisiae. High-throughput solid and liquid media fitness screening compared the ability of eight Saccharomyces and four non-Saccharomyces yeast strains to grow in wort. We determined the volatile profile of these yeast strains and found that Hanseniaspora vineae displayed a particularly high production of the desirable aroma compounds ethyl acetate and 2-phenethyl acetate. Given that H. vineae on its own can't ferment maltose and maltotriose, we carried out mixed wort co-fermentations with a S. cerevisiae brewing strain at different ratios. The two yeast strains were able to co-exist throughout the experiment, regardless of their initial inoculum, and the increase in the production of the esters observed in the H. vineae monoculture was maintained, alongside with a high ethanol production. Moreover, different inoculum ratios yielded different aroma profiles: the 50/50 S. cerevisiae/H. vineae ratio produced a more balanced profile, while the 10/90 ratio generated stronger floral aromas. Our findings show the potential of using different yeasts and different inoculum combinations to tailor the final aroma, thus offering new possibilities for a broader range of beer flavours and styles.

In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis.

This research explored the impact of binary cereal blends [barley with durum wheat (DW) and soft wheat (CW)], four autochthonous yeast strains (9502, 9518, 14061 and 17290) and two refermentation sugar concentrations (6-9 g/L), on volatolomics (VOCs) and odour profiles of craft beers using unsupervised statistics. For the first time, we applied permutation test to select volatiles with higher significance in explaining variance among samples. The unsupervised approach on the 19 selected VOCs revealed cereal-yeast interaction to be the main source of variability and DW-9502-6/9, DW-17290-6, CW-17290-6 and CW-9518-6 being the best technological strategies. In particular, in samples DW-9502-6/9, concentrations of some of the selected volatiles were observed to be approximately three to more than seven times higher than the average. PLS-correlation between VOCs and odour profiles proved to be very useful in assessing the weight of each of the selected VOCs on the perception of odour notes.

The Prediction of Quality Parameters of Craft Beer with FT-MIR and Chemometrics.

Beer is one of the oldest and most known alcoholic beverages whose organoleptic characteristics are the attributes that the consumer seeks, which is why it is essential to ensure proper quality control of the final product. Fourier transform mid-infrared (FT-MIR) spectroscopy coupled with multivariate analysis can be an alternative to traditional methods to predict quality parameters in craft beer. This study aims to develop prediction models based on FT-MIR spectroscopy to simultaneously quantify quality parameters (color, specific gravity, alcohol volume, bitterness, turbidity, pH, and total acidity) in craft beer. Additionally, principal component analysis (PCA) was applied, and it was possible to classify craft beer samples according to their style. Partial least squares (PLS1) developed the best predictive model by obtaining higher R2c (0.9999) values and lower standard error of calibration (SEC: 0.01-0.11) and standard error of prediction (SEP: 0.01-0.14) values in comparison to the models developed with the other algorithms. Specific gravity could not be predicted due to the low variability in the values. Validation and prediction with external samples confirmed the predictive capacity of the developed model. By making a comparison to traditional techniques, FT-MIR coupled with multivariate analysis has a higher advantage, since it is rapid (approximately 6 min), efficient, cheap, and eco-friendly because it does not require the use of solvents or reagents, representing an alternative to simultaneously analyzing quality parameters in craft beer.

Development and validation of a liquid chromatography tandem mass spectrometry method for the determination of 10 mycotoxins in beer of the Chinese market and exposure estimate.

Mycotoxins are important risk factors in beer. In this study, a liquid chromatography tandem mass spectrometry (LC-MS/MS) method was developed to determine 10 mycotoxins in beer within 6 min. The method is fast, efficient, and has a simple and quick sample preparation. Validation was conducted based on the performance standards specified in Commission Decision 657/2002/EC, and the results demonstrated excellent linearity (R2 > 0.99), repeatability (RSD < 5 %), quantification limits (0.005-20.246 µg/L), and recovery rates (77 %-118 %). The prevalence of the 10 mycotoxins in 96 beers purchased from the Chinese market was analyzed, and the exposure of the Chinese population to mycotoxins through beer consumption was assessed. Deoxynivalenol (DON) was detected in 93.75 % of the beers, and the incidence of fumonisins (FBs) and zearalenone (ZEN) exceeded 50 %. Beer intake contributed significantly to the exposure of aflatoxins (AFs) and DON, especially in males. Correlation analysis between mycotoxin content in beer, raw materials, and the brewing process revealed that the brewing process significantly affected the content of DON (P < 0.001), while auxiliary materials also had a significant impact on the content of FBs and DON (P < 0.001). This study holds great significance in producing higher quality and safer beer.

Production of the prolyl endoprotease (PEP) from Aspergillus sp. FSDE 16 by solid-state fermentation (SSF) and use for producing a gluten-free beer.

Beer is a beverage that contains gluten and cannot be consumed by people with celiac disease. In this context, the enzyme prolyl endoprotease (PEP) can be used to reduce the gluten content in beer. The present study aimed to produce the PEP from Aspergillus sp. FSDE 16 using solid-state fermentation with 5 conditions and comparing with a similar commercial enzyme produced from Aspergillus niger in the production of a gluten-free beer. The results of the performed cultures showed that during the culture, the most increased protease activity (54.46 U/mL) occurred on the 4th day. In contrast, for PEP, the highest activity (0.0356 U/mL) was obtained on the 3rd day of culture in condition. Regarding beer production, cell growth, pH, and total soluble solids showed similar behavior over the 7 days for beers produced without enzyme addition or with the addition of commercial enzyme and with the addition of the enzyme extract produced. The addition of the enzyme and the enzyme extract did not promote changes, and all the beers produced showed similar and satisfactory results, with acid pH between 4 and 5, total soluble solids ranging from 4.80 to 5.05, alcohol content ranging from 2.83% to 3.08%, and all beers having a dark character with deep amber and light copper color. Gluten removal was effectively using the commercial enzyme and the enzyme produced according to condition (v) reaching gluten concentrations equal to 17 ± 5.31 and 21.19 ± 11.28 ppm, respectively. In this way, the production of the enzyme by SSF and its application in the removal of gluten in beer was efficient.

Development of gluten-free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties.

To date, few studies investigated the differences between the two main gluten-free (GF) brewing techniques, such as the use of enzymes and the use of unconventional GF grains in brewing, by consumer perspective. In this study a GF beer brewed with sorghum and quinoa, as brewing adjuncts, was compared to the enzymatic-treated counterpart, in order to evaluate the effect of deglutinization treatment on physicochemical, volatile, and sensory characteristics of final beer. Moreover, the influence of brewing process and raw materials information on consumers' sensory perceptions, willingness to buy (WTB) and willingness to pay (WTP) was also investigated (n = 105 consumers), under blind (B), expected (E), and informed (I) conditions. The enzymatic-treated sample showed comparable physicochemical attributes with the untreated counterpart, except for a significant reduction in color and foam stability (p < 0.05). Non-significant difference between samples was found in the overall liking, WTB, and WTP mean scores in all three sensory test conditions (p > 0.05). The information about the deglutinization treatment had a negative impact on overall liking (p < 0.01), although WTP for both samples was significantly higher in the informed test than in blind condition (p < 0.05). Overall, Check-All-That-Apply test results confirmed that the deglutinization treatment does not affect the beer sensory profile, even if the information about brewing ingredients and technologies may slightly influence the consumers' sensory perception. Therefore, this result proves that it is possible to produce a marketable GF beer, simply by partially replacing 40% of barley malt with unconventional GF grains, without using enzymes for gluten reduction purpose.

Survival of Foodborne Pathogens in Low and Nonalcoholic Craft Beer.

Breweries and beverage companies have recently been interested in creating innovative beer varieties that deviate from traditional beer styles, with either low-alcohol content <2.5% alcohol by volume (ABV) or the absence of alcohol altogether (<0.5% ABV). Traditional beers (up to 10% ABV) contain numerous intrinsic and extrinsic factors preventing pathogens from proliferation or propagation. Physiochemical properties such as a low pH, presence of ethanol and hop acids, limited oxygen, and specific processing techniques, including wort boiling, pasteurization, filtration, cold storage, and handling, all contribute to microbial stability and safety. The potential change or absence in one or more of these antimicrobial hurdles can render the final product susceptible to pathogen survival and growth. In this study, the effect of pH, storage temperature, and ethanol concentration on the growth or die-off of foodborne pathogens in low and nonalcoholic beers was evaluated. pH and ethanol concentrations were adjusted from their initial values of 3.65 and <0.50% ABV to pHs 4.20, 4.60, and 4.80; and 3.20 ABV, respectively. The samples were inoculated with individual five-strain cocktails of E. coli O157:H7, S. enterica, and L. monocytogenes, then stored at two different temperatures (4 and 14°C) for 63 days. Microbial enumeration was performed using selective agar with incubation at 35°C. Results showed that nonalcoholic beers allowed for pathogen growth and survival, as opposed to the low-alcoholic ones. E. coli O157:H7 and S. enterica grew approximately 2.00 log  at 14°C, but no growth was observed at 4°C. L. monocytogenes was more susceptible and fell at, or below, the detection limit rapidly in all the conditions tested. The results show that storage temperature is critical in preventing the growth of pathogens. pH did not appear to have a significant effect on the survival of pathogens (p < 0.05). This challenge study demonstrates the need for beverage manufacturers to prioritize and maintain food safety plans along with practices specific to low- and nonalcoholic beer manufacturers.

Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary-Medicinal Mushroom Pleurotus eryngii.

Beer is one of the oldest and most popular alcoholic beverages and is currently consumed worldwide. The various components used in the brewing process have a physiological impact on the consumer and current research aims to improve its technological and functional properties through the addition of natural compounds (plants or mushrooms). In this work, the addition of two different amounts (5 and 10 g/L) of Pleurotus eryngii var. eryngii in powder form added at different production stages (PRE and POST alcoholic fermentation) showed the improvement in yeast viability during the alcoholic fermentation, increased the alcoholic content, and improved the sensorial profile. Regarding the organoleptic profile in the experimental samples, cocoa/chocolate and mushroom aromas were found and the samples PRE10 and POST5 received the best ratings with respect to all evaluated parameters.

Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer.

Recent interest in the special beer category has encouraged the search for novel brewing materials, including new ingredients and novel yeast strains, in order to differentiate the finished products. The aim of this work was to select non-brewing S. cerevisiae strains for the production of a fruit beer with raspberry. The in vitro tests and the wort fermentations allowed the selection of two sourdough S. cerevisiae strains, showing high maltose and maltotriose consumption, high ethanol production, and high viability. Fruit beers (FB) and control beers (CB) without raspberries were prepared. Fruit addition accelerated sugar consumption (7 days compared to 13 days) and increased ethanol and glycerol production by yeasts. Raspberry addition and the inoculated yeast strongly affected the aroma profile of beers. FB samples showed a higher amount of volatile organic compounds (VOCs); the most represented classes were alcohols, followed by esters and acids. FB inoculated by the selected S. cerevisiae SD12 showed the highest VOCs concentration (507.33 mg/L). Results highlighted the possible application of sourdough yeast strains for the brewing process, which, combined with raspberry addition, can be exploited for the production of beers with enhanced aromatic features and suitable chemical properties.

Electrochemical Evaluation of Cd, Cu, and Fe in Different Brands of Craft Beers from Quito, Ecuador.

The presence of heavy metals in craft beers can endanger human health if the total metal content exceeds the exposure limits recommended by sanitary standards; in addition, they can cause damage to the quality of the beer. In this work, the concentration of Cd(II), Cu(II), and Fe(III) was determined in 13 brands of craft beer with the highest consumption in Quito, Ecuador, by differential pulse anodic stripping voltammetry (DPASV), using as boron-doped diamond (BDD) working electrode. The BDD electrode used has favorable morphological and electrochemical properties for the detection of metals such as Cd(II), Cu(II), and Fe(III). A granular morphology with microcrystals with an average size between 300 and 2000 nm could be verified for the BDD electrode using a scanning electron microscope. Double layer capacitance of the BDD electrode was 0.01412 µF cm-2, a relatively low value; Ipox/Ipred ratios were 0.99 for the potassium ferro-ferricyanide system in BDD, demonstrating that the redox process is quasi-reversible. The figures of merit for Cd(II), Cu(II), and Fe(III) were; DL of 6.31, 1.76, and 1.72 µg L-1; QL of 21.04, 5.87, and 5.72 µg L-1, repeatability of 1.06, 2.43, and 1.34%, reproducibility of 1.61, 2.94, and 1.83% and percentage of recovery of 98.18, 91.68, and 91.68%, respectively. It is concluded that the DPASV method on BDD has acceptable precision and accuracy for the quantification of Cd(II), Cu(II), and Fe(III), and it was verified that some beers did not comply with the permissible limits of food standards.

Biogas production from malt bagasse from craft beer industry: kinetic modeling and process simulation.

In this work, biogas was synthesized from malt enriched-craft beer bagasse with the objective to generate clean energy. Thus, a kinetic model based on thermodynamic parameters was proposed to represent the process with coefficient determination (R2) of 0.82. A bench-top biodigester of 2.0 × 10-3 m3 was built in glass, and equipped with sensors to measure pressure, temperature, and methane concentration. The inoculum selected for the anaerobic digestion was the granular sludge, and malt bagasse was used as substrate. Data were fitted to a pseudo-first-order model for the formation of methane gas using the Arrehnius equation as basis. For the simulations of biogas production, the Aspen Plus™ software was used. Results from 23 factorial design experiments evidenced that equipment was efficient, and the craft beer bagasse showed great biogas production, with nearly 95% of methane yield. The temperature was the variable that showed most influence in the process. Moreover, the system has a potential for the generation of 10.1 kWh of clean energy. Kinetic constant rate for methane production was 5.42 × 10-7 s-1 and activation energy 8.25 kJ mol-1. A statistical analysis using a math software was performed and evidenced that the temperature played a major role in the biomethane conversion. Supplementary Information: The online version contains supplementary material available at 10.1007/s10163-023-01715-7.

Jambu Flower Extract (Acmella oleracea) Increases the Antioxidant Potential of Beer with a Reduced Alcohol Content.

Craft beers with different sensory perceptions have received the attention of more demanding consumers. In this sense, the application of plant extracts as brewing adjuncts is being increasingly studied. Allied with these perspectives is the consumption of lower alcoholic beverages, which also represents the desire for a market niche that has been growing gradually. The present work aimed to produce craft lager beer with the addition of plant extract and reduced alcohol content by partial replacement of malt with malt bagasse. The physical-chemical analyzes of the beer produced showed that it was possible to reduce the alcohol content by 40.5% compared to the control sample. In addition, an extract of Acmella oleracea (Jambu) obtained by supercritical extraction was added to increase the beer's antioxidant capacity. The ABTS, DPPH, and ORAC methods evaluated the antioxidant capacity. These assays were performed again after six months of storage. The quantification and identification of the significant substance in the extract (spilanthol) were performed using Gas Chromatography (GC-FID), Thin Layer Chromatography (TLC), and Attenuated Total Reflectance Infrared Spectroscopy (FTIR-ATR). The results showed significant increases in antioxidant activity compared to the sample without extract. This positive aspect opens a perspective for using jambu flower extract as a prominent antioxidant adjunct in beer.

The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer.

Catharina sour, the first internationally recognized Brazilian beer, is characterized by fermentation with lactic acid bacteria (LAB), which may have probiotic potential, and the addition of fruit juice. This study aimed to evaluate the use of the starter Streptococcus thermophilus TH-4 (TH-4) and the probiotics Lacticaseibacillus paracasei F19 and 431, associated with Saccharomyces cerevisiae US-05, in the absence (control)/presence of passion fruit or peach juices. Evaluation proceeded during fermentation and storage by enumeration using pour-plate and qPCR; gene expressions of hop resistance; proteome by Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS); and odor, flavor, and metabolome by Headspace Solid-Phase Microextraction (HS-SPME), coupled with the gas chromatography-mass spectrometry (GC-MS) analysis. We concluded that the strains studied are recommended for applications in sour beers, due to the presence of defense mechanisms like membrane adhesion and H + pump. Furthermore, HS-SPME/GC-MS indicated that the strains may contribute to the beer flavor and odor.

The Value of Craft Beer Styles: Evidence from the Italian Market.

This study aims to estimate the market value, or implicit prices, associated with the main craft beer attributes (e.g., beer style, organic, gluten-free, and package-related features) and support producers in detecting the more profitable marketing strategies. For this purpose, we conducted an empirical analysis employing sales data of craft beers from the Italian online market, and we estimated a hedonic price model via ordinary least squares. Results show that the type of package and cup only has moderate effects on price. Furthermore, a moderate premium price is found for gluten-free craft beers, while craft beers with organic labels and Italian origin do not benefit from the higher price. Instead, the beer style adopted strongly affected the product price: the highest premium prices were detected for Barleywine (+49.9%) and Italian Grape Ale (+39.6%) beer styles. Furthermore, relevant premium prices, higher than +25%, were estimated for other beer styles such as Sour, Fruit Beer, and Stout. Results suggest that artisanal breweries can effectively differentiate their product according to the beer style. To the best of our knowledge, the current study offers the first empirical evidence on how beer styles as well as other product characteristics affect the market price of craft beer by using secondary data.

A comprehensive review of the benefits of drinking craft beer: Role of phenolic content in health and possible potential of the alcoholic fraction.

Currently, there is greater production and consumption of craft beer due to its appreciated sensory characteristics. Unlike conventional beer, craft beers provide better health benefits due to their varied and high content of phenolic compounds (PCs) and also due to their alcohol content, but the latter is controversial. The purpose of this paper was to report on the alcoholic fraction and PCs present in craft beers and their influence on health. Despite the craft beer boom, there are few studies on the topic; there is a lot of field to explore. The countries with the most research are the United States > Italy > Brazil > United Kingdom > Spain. The type and amount of PCs in craft beers depends on the ingredients and strains used, as well as the brewing process. It was determined that it is healthier to be a moderate consumer of alcohol than to be a teetotaler or heavy drinker. Thus, studies in vitro, with animal models and clinical trials on cardiovascular and neurodegenerative diseases, cancer, diabetes and obesity, osteoporosis and even the immune system suggest the consumption of craft beer. However, more studies with more robust designs are required to obtain more generalizable and conclusive results. Finally, some challenges in the production of craft beer were detailed and some alternative solutions were mentioned.

Comparative analysis of mycotoxin, pesticide, and elemental content of Canarian craft and Spanish mainstream beers.

The number of craft breweries and the volume of craft beer produced globally is growing exponentially. However, little is known about their differences with mainstream beers regarding mycotoxin profile, pesticide and pollutant residues and elemental composition. Given that beer is one of the most consumed beverages worldwide, it is important to shed light on its toxicological profile. In this study, samples of 23 craft beers and 19 mainstream Spanish beers were collected to perform a comparative analysis including 8 mycotoxins, 225 pesticide residues and 50 POPs, and 50 elements. Mycotoxins were not detected in craft beers, while 100% of mainstream beers presented at least one mycotoxin. In contrast, craft beers contained higher average pesticide residues than their mainstream counterparts, although significant differences were only found in Mepiquat and Metrafenone content. No persistent organic pollutants were detected in any sample. The elemental composition presented differences between the two groups both in the concentration of elements and their hierarchy. In conclusion, the toxicological profile of all beers was safe and is unlikely to constitute a hazard to consumer health. Craft beers present significant differences from their mainstream counterparts in all the dimensions explored.