Recently, both researchers and consumers have shown strong and growing interest in craft beer, which is characterized by its small batches, local breweries, and unique varieties. Craft Beer: New Frontiers in Brewing Science provides a comprehensive picture of the craft beer market, history and legal definition, brewing processes, and the qualities and styles of the end product. It emphasizes traditional and innovative microbial resources involved in the fermentation process, as well as safety, nutrition, and emerging problems, such as the sustainability of the production process.
Craft Beer: New Frontiers in Brewing Science is the first and only scientific text to comprehensively summarize this exciting field. Researchers and students in interested brewing science, as well as industry specialists from beer companies will all benefit from this unique resource.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Contributors - p. xiii 7. Preface - p. xv 8. Chapter 1. Definition, history, and market of craft beer - p. 1 9. Chapter 2. Raw materials in craft beers - p. 15 10. Chapter 3. Brewing of craft beer - p. 41 11. Chapter 4. Craft beer styles - p. 65 12. Chapter 5. Conventional brewer's yeast: Saccharomyces - p. 97 13. Chapter 6. Nonconventional yeasts in craft beer brewing - p. 123 14. Chapter 7. Spontaneous fermentation - p. 141 15. Chapter 8. Aroma of craft beer - p. 165 16. Chapter 9. Craft beer safety: Control of critical points of the production process - p. 193 17. Chapter 10. Functional traits of craft beers - p. 213 18. Chapter 11. Sustainability in the craft beer brewing industry - p. 231 19. Index - p. 257
Recently, both researchers and consumers have shown strong and growing interest in craft beer, which is characterized by its small batches, local breweries, and unique varieties. Craft Beer: New Frontiers in Brewing Science provides a comprehensive picture of the craft beer market, history and legal definition, brewing processes, and the qualities and styles of the end product. It emphasizes traditional and innovative microbial resources involved in the fermentation process, as well as safety, nutrition, and emerging problems, such as the sustainability of the production process.
Craft Beer: New Frontiers in Brewing Science is the first and only scientific text to comprehensively summarize this exciting field. Researchers and students in interested brewing science, as well as industry specialists from beer companies will all benefit from this unique resource.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Contributors - p. xiii 7. Preface - p. xv 8. Chapter 1. Definition, history, and market of craft beer - p. 1 9. Chapter 2. Raw materials in craft beers - p. 15 10. Chapter 3. Brewing of craft beer - p. 41 11. Chapter 4. Craft beer styles - p. 65 12. Chapter 5. Conventional brewer's yeast: Saccharomyces - p. 97 13. Chapter 6. Nonconventional yeasts in craft beer brewing - p. 123 14. Chapter 7. Spontaneous fermentation - p. 141 15. Chapter 8. Aroma of craft beer - p. 165 16. Chapter 9. Craft beer safety: Control of critical points of the production process - p. 193 17. Chapter 10. Functional traits of craft beers - p. 213 18. Chapter 11. Sustainability in the craft beer brewing industry - p. 231 19. Index - p. 257
