New beer type produced by using bioactive compound - rich materials as an alternatives of hops

Beer is one of the most popular beverages in the world, so developing new flavors and increasing nutritional value in beer production is critical. In the study green tea, rosemary and grape pomace were used as alternatives to hops. The total phenolic and flavonoid content of beers obtained by adding green tea and rosemary was found to be higher than that of those made with hops (p<0.05). The discussed values of beer made with black grape pomace were similar to those produced with hops. The green tea and rosemary beers had higher antioxidant activity than hop-based beers, but black grape pomace beers had lower antioxidant activity than hop-based beers (p<0.05). According to our data, the use of plants rich in bioactive components could be used as an alternative to hops resulted in a significant enrichment both qualitatively and quantitatively and improved the properties of the final beer. Our results also demonstrated that there is a strong relation between the amount of bioactive components of beer with different plant-based origins and their antioxidant activity values and consequently, with their properties.