A thirst for flavored beer: Brewing trends and flavoring tips

In 2013, pumpkin beers lead a surge in seasonal sales, turning an estimated 125,000 lag in case sales into a 300,000 case surplus that briefly put seasonals back at the front of the craft beer pack, ahead of the ever-popular IPA. What’s your flavored beer brewing plan?

Craft brewing is flourishing, with a forecast to grow in value from $12 billion in 2012 to $18 billion by 2017. As part of this global phenomenon, people are increasingly passionate about flavored beer. Beer lovers across the world relish the prospect of complex aromas and enjoy sampling new flavor combinations. The market now boasts an ever-expanding portfolio of craft beers, including honey and berry varieties, as well as vegetable and savory-based assortments. Brewers must innovate in line with market demand for something unique and reinvent taste profiles to match consumer preference in various regions.

Brewing up innovation

Flavored beers are now the ultimate driving force for innovation in the beer industry and the number of new product launches is expected to grow. Melon and citrus aromas dominate the market, including fruits like orange, lemon, lime and grapefruit. Their natural, zesty tones can be well applied to many craft beer varieties. In addition, demand for fruity sour beers, especially berries, has been increasing and coffee-based stouts and porters are being produced by a growing number of brewers.

Natural essences and extracts

In order to incorporate flavors into beer, brewers can either use original fruit or natural essences and extracts. Working with original fruit sources can be challenging, with issues including a potential alteration in the aesthetics and consistency of the brew. Meanwhile, natural essences and extracts are much easier to work with and deliver consistent flavor profiles and aromas. In fact, it is impossible to achieve certain taste profiles without them. They can also work alongside original fruits to give the finished beer a more complex flavor. Brewers searching for natural flavor solutions should look for essences and extracts that are made solely from the named food (FTNF).

The brewing process

Incorporating natural essences and extracts post-fermentation is highly recommended, as the action of yeast can change flavor and drive off aroma. The ingredients should be added on the cold side of brewing or after the boil and are typically included in line to the bright tank or just before packaging. Every brewer uses ingredients in a different way and applications expertise is required to know how best to achieve the desired flavor profile.

Thorough knowledge of beer style is of course required when brewing craft ales and there can be a number of advantages gained from seeking advice directly from a flavor specialist before the product development process. To provide the best possible outcome, ingredients should be carefully selected to suit the beer type in question and bring through the desired flavor profiles. It is also important to remember that the beer should still taste like beer. The natural essences and extracts should not mask the beer in its entirety and dosage level is therefore critical.

Beer lovers are thirsty for new flavor combinations and, as drinkers continue to ask for more complex and natural flavors in beer, natural essences and extracts will play an increasingly prominent role in the brewing industry.

Gerald Stenklyft is an executive with Treatt, a specialist ingredient solutions provider that offers a wide portfolio of natural essences and extracts to the craft beer market, including citrus oils and its range of 100-percent natural Treattarome distillates made up entirely of FTNF ingredients. Treatt partners with its customers to develop new flavor combinations, formulate blends and conduct taste trials. It has pilot breweries in both the U.S. and UK to further study brewing science and identify new ways for Treatt to provide value to brewers.