Craft Beer,
Edition 1 New Frontiers in Brewing ScienceEditors: Edited by Patrizia Romano, Maurizio Ciani and Angela Capece, PhD in Food Biotechnology
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Recently, both researchers and consumers have shown strong and growing interest in craft beer, which is characterized by its small batches, local breweries, and unique varieties. Craft Beer: New Frontiers in Brewing Science provides a comprehensive picture of the craft beer market, history and legal definition, brewing processes, and the qualities and styles of the end product. It emphasizes traditional and innovative microbial resources involved in the fermentation process, as well as safety, nutrition, and emerging problems, such as the sustainability of the production process.
Craft Beer: New Frontiers in Brewing Science is the first and only scientific text to comprehensively summarize this exciting field. Researchers and students in interested brewing science, as well as industry specialists from beer companies will all benefit from this unique resource.
Key Features
- Covers latest developments in craft beer production
- Summarizes the main factors affecting craft beer quality
- Reports the qualities responsible for differentiation between craft and industrial beer
- Explores modern approaches to craft brewing
About the author
Edited by Patrizia Romano, Professor, Faculty of Economy, Universitas Mercatorium, Rome, Italy; Maurizio Ciani, Professor, Università Politecnica delle Marche,¿Ancona,¿Italy and Angela Capece, PhD in Food Biotechnology, Università degli Studi della Basilicata,¿Potenza,¿Italy
2. Raw materials in craft beers
3. Production process of craft beer
4. Craft beer styles
5. Conventional brewer's yeasts: Saccharomyces
6. Non-conventional brewer's yeasts
7. The spontaneous fermentation
8. Aroma of craft beer
9. Control of critical points of the production process
10. Functional traits of craft beers
11. Sustainability of craft beer production process