Lipids in Beer: The Good, The Bad, and The Ugly
Abstract
Lipids, though often overlooked in brewing due to their low concentrations in finished beer, play a significant role in beer production and quality. This review explores the diverse impact of lipids across malting, brewing, and fermentation, including their influence on yeast metabolism, foam stability, flavor development, and beer oxidation. Lipids comprise essential nutrients to yeast but can also introduce challenges such as haze formation and flavor instability. Their role in foam collapse, influenced by lipid-binding proteins and oxidation processes, is examined in detail. Additionally, strategies for managing lipid oxidation and improving beer stability are discussed, providing brewers with insights to optimize product quality.
Fields of Study & Subjects
Wine Industry and Tourism
Hops Chemistry and Applications
Fermentation and Sensory Analysis
Publication details
- Journal / source
- Journal of the American Society of Brewing Chemists
- Publisher
- Informa UK Limited
- Volume
- 84
- Issue
- 2
- Pages
- 141–160
- Publication date
- 2 February 2026
- Language
- EN