04260nam a22005655i 4500 978-3-031-60175-0 DE-He213 20251030112329.0 cr nn 008mamaa 240624s2024 sz | s |||| 0|eng d 9783031601750 978-3-031-60175-0 10.1007/978-3-031-60175-0 doi TX341-641 TDCT bicssc TEC012000 bisacsh TDCT thema Nehra, Manju. author. aut http://id.loc.gov/vocabulary/relators/aut 79213 Fruit Fortification of Craft Beer [electronic resource] / by Manju Nehra, Nishant Grover, K.S. Sandhu, Rahul Thory. 1st ed. 2024. Cham : Springer International Publishing : Imprint: Springer, 2024. XV, 167 p. 3 illus., 2 illus. in color. online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda 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. 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. . Food science. 65012 Food Analysis. 70753 Chemistry. Food Science. 65012 Food Chemistry. 70754 Food Engineering. 69616 Grover, Nishant. author. aut http://id.loc.gov/vocabulary/relators/aut 79214 Sandhu, K.S. author. aut http://id.loc.gov/vocabulary/relators/aut 79215 Thory, Rahul. author. aut http://id.loc.gov/vocabulary/relators/aut 79216 SpringerLink (Online service) Springer Nature eBook Printed edition: 9783031601743 Printed edition: 9783031601767 Printed edition: 9783031601774 https://doi.org/10.1007/978-3-031-60175-0 ZDB-2-SBL ZDB-2-SXB 60971 60971