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Descripción
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| 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. | |
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Internacional
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Si |
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DOI
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10.5772/intechopen.90006 |
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Edición del Libro
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1 |
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Editorial del Libro
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Intech Open Access Publisher |
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ISBN
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978-1-83968-554-5 |
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Serie
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Título del Libro
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New Advances on Fermentation Processes |
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Desde página
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1 |
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Hasta página
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18 |