LAUSR

Abstract The objective of the current study was the evaluation of 8 biogenic amines (BA) occurrence in beer samples (115 samples in total) manufactured in microbreweries of the Central Europe region in relation to the progress of the storage period (at 20 ± 2 °C). The examined beer samples were divided into 3 main groups according to their extract of original wort value (EOW): (i) Light craft beer (EOW ≤ 10; 12 samples in total), (ii) Lager craft beer (11 ≤ EOW ≤ 12; 65 samples in total), (iii) Special craft beer (EOW ≤ 13; 38 samples in total). The tested craft beer samples were analyzed immediately after purchase and at the end of the best before date. Furthermore, the most frequently detected BA was tyramine. In addition, other abundant monitored BA were putrescine and cadaverine. Moreover, concentrations of histamine above 20 mg/l were detected in lager craft beer and special craft beer samples (at the end of the best before date). On the whole, with the progress of the storage time the BA concentration increased. Thereafter, more than 30% of the tested samples presented total BA content in the range of 50–100 mg/l. However, 18% of the examined craft beer samples had a total amount of BA higher than 100 mg/l.