Brewing and Craft Beer

• Main Author: Guido, Luis F. (auth)
• Format: Electronic Book Chapter
• Language: English
• Published: MDPI - Multidisciplinary Digital Publishing Institute 2019
• Subjects: Biology, life sciences; polyphenols; n/a; nutrient; audible sound; wet milling; brewing technology; robotics; fast-screening; lactose; image analysis; bottle refermentation; beer aging; sensory attributes; brewing; automation; bitterness; stout beer; beer; craft beer; foamability; Safrari; adjuncts; fermentation rate; barley milling; preference; germ; beer wort; machine learning; carbonation; quality; FAN; granulometry; sensory evaluation; coffee; beer acceptability; computer vision; fermentation; economic contribution analysis; short-chain fatty acids; local value chain; AEDA
• Online Access: DOAB: download the publication; DOAB: description of the publication

Beer is a beverage with more than 8000 years of history, and the process of brewing has not changed much over the centuries. However, important technical advances have allowed us to produce beer in a more sophisticated and efficient way. The proliferation of specialty hop varieties has been behind the popularity of craft beers seen in the past few years around the world. Craft brewers interpret historic beer with unique styles. Craft beers are undergoing an unprecedented period of growth, and more than 150 beer styles are currently recognized. This Special Issue, Brewing and Craft Beer, comprises nine different works by researchers from five continents (North America, South America, Europe, Africa, and Oceania). This Special Issue reflects thus a broad perspective on the most important questions that concern the researchers in different parts of the world.