COMPARATIVE EVALUATION OF DIFFERENT BRANDS OF LAGER AND ALE BEERS PRODUCED IN NIGERIA
Abstract
This study evaluates the physicochemical, microbial, and sensory properties of different lager beer brands and ales produced in Nigeria, providing a comparative analysis of their quality attributes. Physicochemical analyses included pH, Total Soluble Solids (TSS), Turbidity, Total Titratable Acidity, Alcohol Content, and Bitterness Units. Microbial analysis encompassed Total Bacterial Count (TBC), Coliform Count, and Fungal Count, alongside sensory evaluation. Significant differences (p < 0.05) were found between the lagers and ales in terms of their physicochemical properties. Lager pH ranged from 4.30 (LB2) to 5.77 (SB4), while ales exhibited lower pH values between 3.93 and 4.03, all within the acceptance standard of 3.7–5.5. Alcohol content for lagers varied slightly from 5.05% to 5.33%, and for ales from 7.42% to 7.45%, both within acceptance 3.5–12% limit. Total Soluble Solids (TSS) values ranged from 0.20 °Brix to 0.71 °Brix, with lagers showing slightly higher values, reflecting minimal sugar content. Microbial analysis indicated that while the Total Bacterial Count (TBC) for most samples was within acceptable limits ( 0.05) across parameters such as mouthfeel, flavor, taste, aroma, and general acceptability, indicating similar sensory experiences despite distinct physicochemical differences.
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