A COMPARITIVE STUDY OF BEER VARIETIES

Abstract

This research presents a comparative analysis of the physical, sensory, and nutritional parameters of five commercial beer styles: Lager, India Pale Ale (IPA), Stout, Wheat beer, and Craft IPA. Using spectrophotometric and ICP-OES methods, the study evaluated color intensity, total acidity, bitterness (IBU), antioxidant capacity (total phenolic and flavonoid content), and the concentrations of ten essential minerals. The findings reveal that Craft IPAs and standard IPAs exhibited the highest bitterness and greatest concentrations of protective antioxidant compounds due to extensive hop usage, though they contained notably lower levels of zinc. Conversely, Stouts recorded the highest levels of essential macro-elements like calcium, magnesium, and phosphorus, while Wheat beers were particularly rich in trace minerals such as manganese and zinc. In contrast, standard commercial Lagers consistently demonstrated the lowest nutritional profiles regarding bioactive compounds and mineral content. Ultimately, this study confirms that while all beers share a fundamental brewing process, their specific styles, raw material ratios, and production techniques result in vastly different chemical compositions and functional health properties.