Fruit Fortification of Craft Beer
Beer has been one of the staples in alcohol consumption since the earliest civilizations. In the present day, beer is more popular than ever and shows no signs of decreasing in production volume and revenue generation. Some of the most popular craft beer types utilize fruit raw materials in their pr...
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| Main Authors: | , , , |
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| Format: | Electronisk eBog |
| Sprog: | engelsk |
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Cham :
Springer International Publishing : Imprint: Springer,
2024.
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| Udgivelse: | 1st ed. 2024. |
| Fag: | |
| Online adgang: | https://doi.org/10.1007/978-3-031-60175-0 |
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| 100 | 1 | |a Nehra, Manju. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 0 | |a Fruit Fortification of Craft Beer |h [electronic resource] / |c by Manju Nehra, Nishant Grover, K.S. Sandhu, Rahul Thory. |
| 250 | |a 1st ed. 2024. | ||
| 264 | 1 | |a Cham : |b Springer International Publishing : |b Imprint: Springer, |c 2024. | |
| 300 | |a 1 online resource (XV, 167 p. 3 illus.). |b 2 illus. in color. | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 505 | 0 | |a Introduction to craft beer brewing and malting -- Historical fruit fortification in brewing -- Types of fruit-fortified beers -- Raw materials for beer manufacturing -- Role of temperature and additives in the brewing process -- Selective improvisation of beers with fruits -- Comparative quality analysis of different craft beers -- Antioxidants and polyphenolic characteristics of beers -- Craft beer consumption -- Market share of craft beers -- Craft Beer. | |
| 520 | |a Beer has been one of the staples in alcohol consumption since the earliest civilizations. In the present day, beer is more popular than ever and shows no signs of decreasing in production volume and revenue generation. Some of the most popular craft beer types utilize fruit raw materials in their production, including wheat beers, porters, high gravity beers, stouts and Lambics. There have been multiple sources published over the decades focusing on beer brewing and brewing science, many of which do cover fruit fortifications and craft beer production. Due to the increasing popularity of fruit-fortified craft beers, an updated singular source is needed focusing on the use of fruit raw materials in the brewing process for various types of craft beer. Fruit Fortification of Craft Beer extensively outlines the use of fruits in the brewing and malting processes for all types of popular craft beers, outlining the latest technological and processing advances. Various fruit material additives are covered as are their specific uses in the brewing process, their characteristics and processing methods. The main types of craft beers which utilize fruit additives are covered including their chemical profiles and nutritional aspects. A major aspect of this book is the linking of the past and the future, examining how fruit has been used in beer fortification since ancient times and how the technologies and processing methods have advanced with the increasing popularity of locally-brewed craft beers. In focusing on these advances, this work brings fruit fortification in craft beers up to the present, providing an in-depth source for researchers and brewers. . | ||
| 532 | 8 | |a Accessibility summary: This PDF does not fully comply with PDF/UA standards, but does feature limited screen reader support, described non-text content (images, graphs), bookmarks for easy navigation and searchable, selectable text. Users of assistive technologies may experience difficulty navigating or interpreting content in this document. We recognize the importance of accessibility, and we welcome queries about accessibility for any of our products. If you have a question or an access need, please get in touch with us at accessibilitysupport@springernature.com. | |
| 532 | 8 | |a No reading system accessibility options actively disabled | |
| 532 | 8 | |a Publisher contact for further accessibility information: accessibilitysupport@springernature.com | |
| 588 | |a Print version record. | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Chemistry. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Food Chemistry. |
| 650 | 2 | 4 | |a Food Engineering. |
| 700 | 1 | |a Grover, Nishant. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 700 | 1 | |a Sandhu, K.S. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 700 | 1 | |a Thory, Rahul. |e author. |0 (orcid)0000-0001-9569-3943 |1 https://orcid.org/0000-0001-9569-3943 |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
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