Observatorio de I+D+i UPM

Descripción
During the twentieth century, the consolidation of large multi-national beer companies and the homogenization of the specified beer types have led to a considerable growth in the beer industry. However, the growing demand by consumers of a single and distinctive product, with a higher quality and better sensory complexity, is allowing for a new resurgence of craft beer segment in recent years. This chapter reviews some different alternatives of innovation in the craft brewing process: from the bottle fermented beers with non-Saccharomyces yeast species, to the use of special malts or specific adjuncts, hop varieties, water quality, etc. All of them open a lot of new possibilities to modulate flavor and other sensory properties of beer, reaching also new consumers looking for a specific story in one of the oldest fermented beverages.
Internacional	Si
DOI	10.5772/intechopen.90006
Edición del Libro	1
Editorial del Libro	Intech Open Access Publisher
ISBN	978-1-83968-554-5
Serie
Título del Libro	New Advances on Fermentation Processes
Desde página	1
Hasta página	18

Esta actividad pertenece a memorias de investigación

• Autor: Maria Jesus Callejo Gonzalez (UPM)
• Autor: Wendu Tesfaye Yimer (UPM)
• Autor: M. Carmen Gonzalez Chamorro (UPM)
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• Creador: Grupo de Investigación: Mejora Genética de plantas
• Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica