EVALUATION AND OPTIMIZATION OF CHEMICAL AND BIOTECHNOLOGICALRECOVERY PROCESSES OF HISTORICAL ALES
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Introduction 3
Chapter 1. An overview of historical ales 5
1.1. Historical ales without hops 5
1.2. Historical ales using hops 13
1.3. History of ale in Russia 20
Chapter IL Practical part 28
2.1. The biotechnological aspect of restoring historic ales 28
2.1.1. Yeast culture selection 28
2.1.2. Fermentation methods 29
2.1.3. Preparation of raw materials and wort 3 0
2.2. Chemical aspects of reconstituting historic ale varieties 31
2.3. Marketing and business aspects 35
3 Discussion 37
3.1 Target audience research through a survey 37
3.2. The Osterwalder analysis 51
Conclusion/ 55
Bibliography 58
Chapter 1. An overview of historical ales 5
1.1. Historical ales without hops 5
1.2. Historical ales using hops 13
1.3. History of ale in Russia 20
Chapter IL Practical part 28
2.1. The biotechnological aspect of restoring historic ales 28
2.1.1. Yeast culture selection 28
2.1.2. Fermentation methods 29
2.1.3. Preparation of raw materials and wort 3 0
2.2. Chemical aspects of reconstituting historic ale varieties 31
2.3. Marketing and business aspects 35
3 Discussion 37
3.1 Target audience research through a survey 37
3.2. The Osterwalder analysis 51
Conclusion/ 55
Bibliography 58
Historic ales represent a unique cultural and technological heritage, reflecting the peculiarities of regional brewing traditions of different eras. The study of ancient recipes and the restoration of historic beverages is becoming increasingly important in light of the growing interest in traditional gastronomy, craft brewing and the restoration of cultural heritage.
The processes of restoring historical strains require an integrated approach, combining methods of chemical analysis, biotechnology, historical-technological research and marketing analysis due to the complexity of introducing an additional production line, as the basic production is not designed for brewing with historical strains.
The relevance of this study is due to the need to systematise existing approaches to chemical and biotechnological recovery of historical ale varieties, as well as the production process and optimisation of technological processes used in breweries.
The aim of the work is to evaluate the existing methods of chemical and biotechnological recovery of historical ale varieties and to develop business model of its optimisation.
To achieve the goal, the following tasks were formulated:
To analyse the literature on the history of ale production and the peculiarities of ancient brewing technologies.
To study modem chemical and biotechnological production methods and their peculiarities when introducing an additional line.
Carry out a comparative analysis of existing and optimised restoration methods.
Calculate marketing models for the introduction of an additional production line specifically for historical varieties
- To develop business model for improvement of technological processes at B2B contraction segment.
The processes of restoring historical strains require an integrated approach, combining methods of chemical analysis, biotechnology, historical-technological research and marketing analysis due to the complexity of introducing an additional production line, as the basic production is not designed for brewing with historical strains.
The relevance of this study is due to the need to systematise existing approaches to chemical and biotechnological recovery of historical ale varieties, as well as the production process and optimisation of technological processes used in breweries.
The aim of the work is to evaluate the existing methods of chemical and biotechnological recovery of historical ale varieties and to develop business model of its optimisation.
To achieve the goal, the following tasks were formulated:
To analyse the literature on the history of ale production and the peculiarities of ancient brewing technologies.
To study modem chemical and biotechnological production methods and their peculiarities when introducing an additional line.
Carry out a comparative analysis of existing and optimised restoration methods.
Calculate marketing models for the introduction of an additional production line specifically for historical varieties
- To develop business model for improvement of technological processes at B2B contraction segment.
This study has confirmed that the recovery of historical ale varieties is possible using an interdisciplinary approach that combines advances in chemistry, biotechnology, production history and marketing. The aim of the work
- to evaluate and optimise existing methods for the recovery of historical ale varieties - was achieved through a comprehensive analysis of technological, biochemical and consumer aspects, and the objectives were consistently met.
The first chapter reviewed the historical and cultural background of brewing, as well as the technological characteristics of ales from different eras. Analyses of literary and archaeochemical sources made it possible to reconstruct the key principles of historical brewing and to understand its differences from modem brewing. It was found that historical brews cannot be directly copied, as many aspects - from water composition and grain base to fermentation microflora
- are unique and region- and time-dependent. This requires an adaptive approach when recreating products.
The second chapter was devoted to the analysis of the chemical and microbiological control methods required to accurately replicate the organoleptic and structural characteristics of ale. Particular attention was paid to yeast strains, digestion method and methods to maintain product stability. Chemical analysis, along with microbiological support, demonstrated the possibility of reproducing the historical beverage under conditions of modem sanitary safety. At this stage, criteria for assessing the quality of the reconstitution were also formulated, both in terms of biotechnological validity and in terms of flavour profile and cultural associations.
Final task reflected the applied potential of the work. The results of the target audience survey and business modelling confirmed the commercial feasibility of launching a separate production line of historical varieties. Analysis of consumer preferences revealed a strong interest in the themes of cultural authenticity, narrative marketing and unique flavours. Despite the limited sample, the willingness of a significant proportion of the audience to pay for a product with a historical and aesthetic context was revealed. Based on this, solutions for technological adaptation, branding, distribution channels and visualisation of the product were proposed.
Thus, the work demonstrated that the restoration of historical ale varieties is possible not only as a cultural research project, but also as an economically viable direction that can be integrated into the practice of modem craft breweries. The development of recommendations for adapting historical technologies to modem conditions makes it possible to preserve cultural heritage and at the same time meet the expectations of the 21st century audience.
The scientific novelty of the research lies in the synthesis of technological, chemical and marketing aspects of the restoration of lost varieties, which made it possible to build a holistic model of revival of the historical drink. The practical significance of the work is expressed in the possibility of using the obtained data and recommendations in the activities of craft industries, gastronomic festivals, museum initiatives and local brands working with the cultural code.
This work can serve as a basis for further research in the field of sustainable gastronorqy, product history and localisation of production technologies based on cultural heritage. In addition, the proposed analytical and production approaches can be extended and adapted to other categories of traditional beverages and fermented products.
This research has comprehensively addressed the interdisciplinary task of restoring historic ale varieties through biotechnological, chemical, and marketing perspectives, providing evidence-based answers to all five objectives formulated at the outset of the study.
1. The analysis of the literature on the history of ale production and ancient brewing technologies has revealed that historic ale is a complex and diverse category of fennented beverages rooted in regional traditions, rituals, and
technological limitations of their time. Through historical and archaeological sources, a detailed reconstruction of brewing practices from Mesopotamian and Celtic traditions to medieval European and Slavic methods was achieved. Special emphasis was placed on gruit ales, honey-based meads, kvass, and spontaneously fermented farmhouse styles such as Sahti and Gotlandsdrikka. The research also traced the evolution of brewing from hopless herbal infusions to the adoption of hops in the 8th—12th centuries and contextualised these changes through cultural, economic, and legislative factors, such as the Gruitrecht and the Bavarian Purity Law (Reinheitsgebot).
2. The study of modem chemical and biotechnological methods relevant for the introduction of an additional production line demonstrated that, although full replication of historical brewing conditions is impossible under modem sanitary and industrial standards, close approximations can be achieved. The biotechnological analysis identified three key areas: yeast strain selection, fermentation conditions, and raw material processing. Special attention was paid to heritage yeasts and wild strains capable of replicating pre-industrial organoleptics. Additionally, several modem adaptations were proposed, including the use of oak adjuncts in stainless steel tanks, controlled microbial inoculation, and glazed ceramic vessels. From the chemical standpoint, the analysis of sugars, organic acids, volatile esters, phenolics, and water mineral composition allowed for targeted flavour reproduction, while ensuring safety and consistency through modem laboratory techniques.
3. The comparative analysis of existing and optimised restoration methods revealed that traditional methods, while rich in authenticity, often lack reproducibility, microbiological stability, and economic feasibility at scale. By contrast, hybrid approaches—combining controlled microbial ecosystems with modem fermenters—enable the preservation of key flavour characteristics while aligning with industrial brewing regulations. Among the most promising restoration strategies are the replication of traditional fermentation dynamics (e.g., spontaneous or mixed-culture fermentation) and the partial integration of wooden elements or heritage malts. These methods are optimal in balancing historical accuracy, production safety, and consumer accessibility.
4. The marketing analysis for introducing an additional production line focused on historical ale varieties was conducted through a consumer survey involving 150 respondents. The study confirmed a significant interest in traditional products: over 70% of participants expressed positive attitudes toward trying historical beer, and more than half indicated willingness to pay a premium for products with authenticity and uniqueness. The research segmented consumer groups by drinking habits, flavour preferences, purchase channels, and associative perceptions. Particularly promising audiences include craft beer enthusiasts, cultural consumers, and younger demographics intrigued by storytelling and artisanal production. Visual, narrative, and flavour-based cues—such as references to medieval culture, fantasy aesthetics, and heritage ingredients—were identified as essential to brand positioning.
5. The development of a business model for improving technological processes in the B2B craft brewing sector demonstrated the commercial viability of historical ales when integrated with careful cost management, lean production adaptations, and targeted distribution. The proposed model suggests a modular addition to existing breweries, offering short-run historical series for gastropubs, taprooms, and specialty retailers. Key business recommendations include differentiation through storytelling, micro-seasonal or event-based releases, and collaborations with museums or cultural venues. The study emphasises that historical ale is not only a niche product but a potential tool for brand diversification, cultural marketing, and consumer loyalty in the saturated beer market.
In conclusion, the restoration of historic ale varieties represents a viable and meaningful convergence of cultural preservation and modem production. The findings of this thesis confinn that with the application of scientific methods in biotechnology and chemistry, combined with a well-structured marketing and business approach, it is both technically and economically feasible to reintroduce lost beer styles to modem consumers while retaining their historical identity. The work contributes to the discourse on sustainable heritage food systems, the evolution of craft brewing, and the intersection between tradition and innovation in the beverage industry.
- to evaluate and optimise existing methods for the recovery of historical ale varieties - was achieved through a comprehensive analysis of technological, biochemical and consumer aspects, and the objectives were consistently met.
The first chapter reviewed the historical and cultural background of brewing, as well as the technological characteristics of ales from different eras. Analyses of literary and archaeochemical sources made it possible to reconstruct the key principles of historical brewing and to understand its differences from modem brewing. It was found that historical brews cannot be directly copied, as many aspects - from water composition and grain base to fermentation microflora
- are unique and region- and time-dependent. This requires an adaptive approach when recreating products.
The second chapter was devoted to the analysis of the chemical and microbiological control methods required to accurately replicate the organoleptic and structural characteristics of ale. Particular attention was paid to yeast strains, digestion method and methods to maintain product stability. Chemical analysis, along with microbiological support, demonstrated the possibility of reproducing the historical beverage under conditions of modem sanitary safety. At this stage, criteria for assessing the quality of the reconstitution were also formulated, both in terms of biotechnological validity and in terms of flavour profile and cultural associations.
Final task reflected the applied potential of the work. The results of the target audience survey and business modelling confirmed the commercial feasibility of launching a separate production line of historical varieties. Analysis of consumer preferences revealed a strong interest in the themes of cultural authenticity, narrative marketing and unique flavours. Despite the limited sample, the willingness of a significant proportion of the audience to pay for a product with a historical and aesthetic context was revealed. Based on this, solutions for technological adaptation, branding, distribution channels and visualisation of the product were proposed.
Thus, the work demonstrated that the restoration of historical ale varieties is possible not only as a cultural research project, but also as an economically viable direction that can be integrated into the practice of modem craft breweries. The development of recommendations for adapting historical technologies to modem conditions makes it possible to preserve cultural heritage and at the same time meet the expectations of the 21st century audience.
The scientific novelty of the research lies in the synthesis of technological, chemical and marketing aspects of the restoration of lost varieties, which made it possible to build a holistic model of revival of the historical drink. The practical significance of the work is expressed in the possibility of using the obtained data and recommendations in the activities of craft industries, gastronomic festivals, museum initiatives and local brands working with the cultural code.
This work can serve as a basis for further research in the field of sustainable gastronorqy, product history and localisation of production technologies based on cultural heritage. In addition, the proposed analytical and production approaches can be extended and adapted to other categories of traditional beverages and fermented products.
This research has comprehensively addressed the interdisciplinary task of restoring historic ale varieties through biotechnological, chemical, and marketing perspectives, providing evidence-based answers to all five objectives formulated at the outset of the study.
1. The analysis of the literature on the history of ale production and ancient brewing technologies has revealed that historic ale is a complex and diverse category of fennented beverages rooted in regional traditions, rituals, and
technological limitations of their time. Through historical and archaeological sources, a detailed reconstruction of brewing practices from Mesopotamian and Celtic traditions to medieval European and Slavic methods was achieved. Special emphasis was placed on gruit ales, honey-based meads, kvass, and spontaneously fermented farmhouse styles such as Sahti and Gotlandsdrikka. The research also traced the evolution of brewing from hopless herbal infusions to the adoption of hops in the 8th—12th centuries and contextualised these changes through cultural, economic, and legislative factors, such as the Gruitrecht and the Bavarian Purity Law (Reinheitsgebot).
2. The study of modem chemical and biotechnological methods relevant for the introduction of an additional production line demonstrated that, although full replication of historical brewing conditions is impossible under modem sanitary and industrial standards, close approximations can be achieved. The biotechnological analysis identified three key areas: yeast strain selection, fermentation conditions, and raw material processing. Special attention was paid to heritage yeasts and wild strains capable of replicating pre-industrial organoleptics. Additionally, several modem adaptations were proposed, including the use of oak adjuncts in stainless steel tanks, controlled microbial inoculation, and glazed ceramic vessels. From the chemical standpoint, the analysis of sugars, organic acids, volatile esters, phenolics, and water mineral composition allowed for targeted flavour reproduction, while ensuring safety and consistency through modem laboratory techniques.
3. The comparative analysis of existing and optimised restoration methods revealed that traditional methods, while rich in authenticity, often lack reproducibility, microbiological stability, and economic feasibility at scale. By contrast, hybrid approaches—combining controlled microbial ecosystems with modem fermenters—enable the preservation of key flavour characteristics while aligning with industrial brewing regulations. Among the most promising restoration strategies are the replication of traditional fermentation dynamics (e.g., spontaneous or mixed-culture fermentation) and the partial integration of wooden elements or heritage malts. These methods are optimal in balancing historical accuracy, production safety, and consumer accessibility.
4. The marketing analysis for introducing an additional production line focused on historical ale varieties was conducted through a consumer survey involving 150 respondents. The study confirmed a significant interest in traditional products: over 70% of participants expressed positive attitudes toward trying historical beer, and more than half indicated willingness to pay a premium for products with authenticity and uniqueness. The research segmented consumer groups by drinking habits, flavour preferences, purchase channels, and associative perceptions. Particularly promising audiences include craft beer enthusiasts, cultural consumers, and younger demographics intrigued by storytelling and artisanal production. Visual, narrative, and flavour-based cues—such as references to medieval culture, fantasy aesthetics, and heritage ingredients—were identified as essential to brand positioning.
5. The development of a business model for improving technological processes in the B2B craft brewing sector demonstrated the commercial viability of historical ales when integrated with careful cost management, lean production adaptations, and targeted distribution. The proposed model suggests a modular addition to existing breweries, offering short-run historical series for gastropubs, taprooms, and specialty retailers. Key business recommendations include differentiation through storytelling, micro-seasonal or event-based releases, and collaborations with museums or cultural venues. The study emphasises that historical ale is not only a niche product but a potential tool for brand diversification, cultural marketing, and consumer loyalty in the saturated beer market.
In conclusion, the restoration of historic ale varieties represents a viable and meaningful convergence of cultural preservation and modem production. The findings of this thesis confinn that with the application of scientific methods in biotechnology and chemistry, combined with a well-structured marketing and business approach, it is both technically and economically feasible to reintroduce lost beer styles to modem consumers while retaining their historical identity. The work contributes to the discourse on sustainable heritage food systems, the evolution of craft brewing, and the intersection between tradition and innovation in the beverage industry.
