Screening of the physicochemical properties of commercial (non-) alcoholic beers

Physicochemical characterisation of 10 commercial alcoholic beers and 9 non-alcoholic beers. The goal of this study is to investigate the relationship between beer composition and bubble quantity. This data set contains all data supporting the following publication: Bossaerts,L., Van Opstaele, Wouters, A.G.B., Courtin, C.M., Langeaken, N.A. (2024) Study of the influence of beer composition on the amount of bubbles in beer: CO2, alcohol, protein and iso-alpha-acid contents as primary predictors, Food Chemistry, https://doi.org/10.1016/j.foodchem.2024.142523.