Food Science Commons^™

Biogenic Amines As A Product Of The Metabolism Of Proteins In Beer, Hayden Koller

Electronic Theses and Dissertations

For many years the only beer that was commercially available in the United States were simple lagers and ales made primarily of barley (and other cereals), water, hops, and yeast. These beer varieties were simple and quick to produce with high levels of consistency. In the last 30 years the rise in craft and microbreweries have dramatically changed the landscape of brewing and beer. As smaller breweries rose in popularity so did the use of unique ingredients such as vegetables, fruits, herbs, meat, etc. along with higher gravity mashes and long barrel aging times. All these ingredients have a profound …