Developments and characteristics of craft beer production processes

作     者：Salvador Villacreces Carlos A.Blanco Isabel Caballero 

作者机构：Dpto de Ingeniería Agrícola ForestalETS de Ingenierías AgrariasUniversidad de Valladolid34004Palencia.Spain 

出 版 物：《Food Bioscience》 (食品生物科学（英文）)

年 卷 期：2022年第45卷第1期

页      面：232-248页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 07[理学] 0701[理学-数学] 

主　　题：Craft beer Ingredients Craft beer quality By-products Microbiological safety 

摘      要：Beer is a popular drink and represents the most widely consumed alcoholic beverage in the world.In recent years,there has been a significant growth of independent craft breweries,even in countries without a brewing tradition.A craft brewery is usually defined as a small,independent and traditional brewery.Nowadays,consumers are looking for genuine,singular,different and high-quality products.Craft beer manufacturers have responded to this with the introduction of a novel combination of raw or malted cereals and have modified the beer flavours and taste with the addition of fruit,spices,etc.This work presents an analysis of the different aspects related to craft beer.Its characteristics and brewing singularities are analyzed.The quality and safety standards used are examined and future trends of craft beer are also discussed.