Data för: Paired with responsibility: Non-alcoholic beers are less liked when tasted alone but perform just as well as in food pairing Data for: Paired with responsibility: Non-alcoholic beers are less liked when tasted alone but perform just as well as in food pairing 2025-378-1 https://doi.org/10.60689/2db5-zb46 Swedish National Data Service Svensk nationell datatjänst Landing page Data för: Paired with responsibility: Non-alcoholic beers are less liked when tasted alone but perform just as well as in food pairing Data for: Paired with responsibility: Non-alcoholic beers are less liked when tasted alone but perform just as well as in food pairing 2025-378-1 https://doi.org/10.60689/2db5-zb46 oai:DiVA.org:oru-128885 urn:nbn:se:oru:diva-128885 10.1016/j.ijgfs.2026.101536 Scander, Henrik Scander, Henrik Swahn, Johan Swahn, Johan Baptista, Iuri Baptista, Iuri Swedish National Data Service Svensk nationell datatjänst Landing page non-alcoholic beverages alkoholfria drycker gastronomy gastronomi consumer research konsumentundersökning beer öl drink pairing dryckesrekommendationer food services matservice Consumption and consumer behaviour Konsumtion och konsumentbeteende This dataset contains the results of a consumer sensory test with 66 participants evaluating three beer types (a pilsner, an IPA, and a wheat beer) in their alcoholic (AL) and non-alcoholic (NA) versions, a total of six beers. All participants tasted each beer sample twice, first alone, then paired with skagenröra, a traditional Swedish shrimp salad. Participants evaluated liking using a 7-points hedonic scale; and flavor intensity, sourness, and bitterness using a 5-points just-about-right (JAR) scale. The data was collected at campus Grythyttan of Örebro University, Sweden, in November of 2025. Denna datauppsättning innehåller resultaten av ett sensoriskt konsumenttest med 66 deltagare som utvärderade tre öltyper (en pilsner, en IPA och en veteöl) i sina alkoholhaltiga (AL) och alkoholfria (NA) versioner, i totalt sex öl. Alla deltagare smakade varje ölprov två gånger, först ensamt, sedan i kombination med skagenröra. Deltagarna utvärderade smak med en 7-punkts hedonisk skala; och smakintensitet, surhet och beska med hjälp av en 5-punkts just-about-right (JAR) skala. Data samlades in på campus Grythyttan vid Örebro universitet i november 2025. Sweden Sverige IndividualIndividual IndividIndivid 66 consumers of beer at campus Grythyttan of Örebro University 66 konsumenter av öl på campus Grythyttan vid Örebro universitet Numeric Text Cross-sectionCross-section TvärsnittTvärsnitt Participants were recruited via posters at the School of Hospitality, Culinary Arts and Meal Science of Örebro University, Sweden. A total of 66 students, staff, and visitors consented to take part and completed the experiment. The participants were 52% women and 48% men, with 76% aged 18–29 years, 9% aged 30–39 years, and 11% aged 50–65 years.Participants were recruited via posters at the School of Hospitality, Culinary Arts and Meal Science of Örebro University, Sweden. A total of 66 students, staff, and visitors consented to take part and completed the experiment. The participants were 52% women and 48% men, with 76% aged 18–29 years, 9% aged 30–39 years, and 11% aged 50–65 years. Deltagarna rekryterades via posters vid Örebro universitets Restaurang- och hotellhögskolan. I totalt 66 studenter, personal och besökare samtyckte till att delta och slutförde experimentet. Deltagarna var 52 % kvinnor och 48 % män, varav 76 % var i åldrarna 18–29 år, 9 % var i åldrarna 30–39 år och 11 % var i åldrarna 50–65 år.Deltagarna rekryterades via posters vid Örebro universitets Restaurang- och hotellhögskolan. I totalt 66 studenter, personal och besökare samtyckte till att delta och slutförde experimentet. Deltagarna var 52 % kvinnor och 48 % män, varav 76 % var i åldrarna 18–29 år, 9 % var i åldrarna 30–39 år och 11 % var i åldrarna 50–65 år. Non-probability: AvailabilityNon-probability: Availability Icke-sannolikhetsurval: tillgänglighetsurvalIcke-sannolikhetsurval: tillgänglighetsurval Access to data through SND. Data are freely accessible. Åtkomst till data via SND. Data är fritt tillgängliga. openAccess Scander, H., Swahn, J., & Baptista, I. (2026). Paired with responsibility: Non-alcoholic beers are less liked when tasted alone but perform just as well as alcoholic beers in food pairing. In International Journal of Gastronomy and Food Science (No. 101536; Vol. 44). https://doi.org/10.1016/j.ijgfs.2026.101536 Scander, H., Swahn, J., & Baptista, I. (2026). Paired with responsibility: Non-alcoholic beers are less liked when tasted alone but perform just as well as alcoholic beers in food pairing. In International Journal of Gastronomy and Food Science (No. 101536; Vol. 44). https://doi.org/10.1016/j.ijgfs.2026.101536 urn:nbn:se:oru:diva-128885 10.1016/j.ijgfs.2026.101536 oai:DiVA.org:oru-128885 2026 oai:DiVA.org:oru-128885