Sustainable brewing: valorization of apple pomace and its impact on beer quality and consumers’ acceptability

• Apple pomace (AP) was investigated as flavouring ingredient in beer brewing. • Higher AP levels lowered alcohol and pH, while polyphenols varied by apple variety. • Apple variety and AP concentrations shaped beer volatile profile. • Beer with 60 g/L of Gala apple pomace resulted the most preferred among consumers. • Consumers considered appropriate the use of fruit by-products in brewing. This study explored the potential of apple pomace (AP) as a flavouring ingredient in beer production. Six beers were brewed using three apple varieties ( Gala, Golden and Gala Schniga®SchniCo red) at two concentrations (60 and 180 g/L) and analyzed for their physicochemical, volatile and sensory characteristics. Increasing AP concentration lowered alcohol content and pH; simultaneously polyphenol content varied with apple variety. Volatile compound analysis highlighted distinct profiles influenced by both apple variety and AP concentration, with esters and higher alcohols as key aroma contributors. Consumers’ sensory evaluation ( n = 98) indicated a preference for beers with lower AP concentrations, particularly those brewed with Gala apple pomace. Multiple Factor Analysis demonstrated that sensory attributes and volatile profile were crucial in sample differentiation, highlighting the importance of carefully selecting apple variety and AP concentration to develop acceptable apple pomace-based beers suited to consumer preferences. Cluster analysis identified two consumers’ segments: “fruity beer enthusiasts”, predominantly younger and female, who considered appropriate the use of fruit-based ingredients in brewing, and “fruity beer sceptics”, who included more traditional consumers less inclined toward such innovations. Findings from this study encourage breweries to adopt sustainable practices by valorising fruit supply chain by-products through their use in brewing.