LEADER 03088nam 22008533a 450 001 9910367755703321 005 20250203235435.0 010 $a9783039214907 010 $a303921490X 024 8 $a10.3390/books978-3-03921-490-7 035 $a(CKB)4100000010106160 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/42463 035 $a(ScCtBLL)270f4254-e093-4e5e-b304-76dc30dcae3b 035 $a(OCoLC)1163847535 035 $a(EXLCZ)994100000010106160 100 $a20250203i20192019 uu 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aBrewing and Craft Beer$fLuis F. Guido 210 1$aBasel, Switzerland :$cMDPI,$d2019. 215 $a1 electronic resource (140 p.) 311 08$a9783039214891 311 08$a3039214896 330 $aBeer 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. 610 $apolyphenols 610 $anutrient 610 $aaudible sound 610 $awet milling 610 $abrewing technology 610 $arobotics 610 $afast-screening 610 $alactose 610 $aimage analysis 610 $abottle refermentation 610 $abeer aging 610 $asensory attributes 610 $abrewing 610 $aautomation 610 $abitterness 610 $astout beer 610 $abeer 610 $acraft beer 610 $afoamability 610 $aSafrari 610 $aadjuncts 610 $afermentation rate 610 $abarley milling 610 $apreference 610 $agerm 610 $abeer wort 610 $amachine learning 610 $acarbonation 610 $aquality 610 $aFAN 610 $agranulometry 610 $asensory evaluation 610 $acoffee 610 $abeer acceptability 610 $acomputer vision 610 $afermentation 610 $aeconomic contribution analysis 610 $ashort-chain fatty acids 610 $alocal value chain 610 $aAEDA 700 $aGuido$b Luis F$01317915 801 0$bScCtBLL 801 1$bScCtBLL 906 $aBOOK 912 $a9910367755703321 996 $aBrewing and Craft Beer$93033088 997 $aUNINA