Single and interactive effects of unmalted cereals, hops, and yeasts on quality of white-inspired craft beers

White beers owe their name to their straw yellow colour deriving from the use of unmalted wheat, which also supplies a relatively high protein content causing haze formation. This study was aimed to: develop white-inspired craft beers made with combinations of 3 mixtures of bar-ley malt/unmalted wheat (alternatively durum - var. Dauno III, soft - var. Risciola, or emmer - var. Padre Pio), 2 hop varieties (Cascade or Columbus), and 2 Saccharomyces cerevisiae strains (a Belgian yeast and a high-ester producing yeast); and assess the single and interactive effects of these ingredients on physical, chemical, and sensory characteristics of the beers. According to the graphical representation of the results of the Principal Component Analysis, most of the samples appear overlapped since they had similar characteristics, but it was possible to highlight two clusters of beers different from the others: those produced with a) Risciola wheat and Columbus hop and b) Dauno III wheat, Cascade hop, and the Belgian yeast. The beers of these clusters ob-tained the highest scores for their overall quality that, in turn, was positively correlated with: concentrations of citric acid, 4-hydroxybenzoic acid, syringic acid, and epicatechin; alcohol %, colour, amount and persistence of foam, intensity of fruity flavour, body.