03088nam 22008533a 450 991036775570332120250203235435.09783039214907303921490X10.3390/books978-3-03921-490-7(CKB)4100000010106160(oapen)https://directory.doabooks.org/handle/20.500.12854/42463(ScCtBLL)270f4254-e093-4e5e-b304-76dc30dcae3b(OCoLC)1163847535(EXLCZ)99410000001010616020250203i20192019 uu engurmn|---annantxtrdacontentcrdamediacrrdacarrierBrewing and Craft BeerLuis F. GuidoBasel, Switzerland :MDPI,2019.1 electronic resource (140 p.)9783039214891 3039214896 Beer is a beverage with more than 8000 years of history, and the process of brewing has not changed much over the centuries. However, important technical advances have allowed us to produce beer in a more sophisticated and efficient way. The proliferation of specialty hop varieties has been behind the popularity of craft beers seen in the past few years around the world. Craft brewers interpret historic beer with unique styles. Craft beers are undergoing an unprecedented period of growth, and more than 150 beer styles are currently recognized. This Special Issue, Brewing and Craft Beer, comprises nine different works by researchers from five continents (North America, South America, Europe, Africa, and Oceania). This Special Issue reflects thus a broad perspective on the most important questions that concern the researchers in different parts of the world.polyphenolsnutrientaudible soundwet millingbrewing technologyroboticsfast-screeninglactoseimage analysisbottle refermentationbeer agingsensory attributesbrewingautomationbitternessstout beerbeercraft beerfoamabilitySafrariadjunctsfermentation ratebarley millingpreferencegermbeer wortmachine learningcarbonationqualityFANgranulometrysensory evaluationcoffeebeer acceptabilitycomputer visionfermentationeconomic contribution analysisshort-chain fatty acidslocal value chainAEDAGuido Luis F1317915ScCtBLLScCtBLLBOOK9910367755703321Brewing and Craft Beer3033088UNINA