Memorias de investigación
Book chapters:
Craft Beers: Current Situation and Future Trends.
Year:2019

Research Areas
  • Foodstuffs tecnology

Information
Abstract
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.
International
Si
10.5772/intechopen.90006
Book Edition
1
Book Publishing
Intech Open Access Publisher
ISBN
978-1-83968-554-5
Series
Book title
New Advances on Fermentation Processes
From page
1
To page
18
Participants

Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Mejora Genética de plantas
  • Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica