04017nam a22005055i 4500001001800000003000900018005001700027007001500044008004100059020003700100024003500137050001400172072001700186072002300203072001600226100008200242245012200324250001800446264007500464300006200539336002600601337002600627338003600653347002400689505046500713520167801178650002502856650002702881650001502908650002502923650002702948650002902975700008503004700008103089700008203170710003403252773002603286776003603312776003603348776003603384856004603420912001403466912001403480999001703494978-3-031-60175-0DE-He21320251030112329.0cr nn 008mamaa240624s2024    sz |    s    |||| 0|eng d  a97830316017509978-3-031-60175-07 a10.1007/978-3-031-60175-02doi 4aTX341-641 7aTDCT2bicssc 7aTEC0120002bisacsh 7aTDCT2thema1 aNehra, Manju.eauthor.4aut4http://id.loc.gov/vocabulary/relators/aut97921310aFruit Fortification of Craft Beerh[electronic resource] /cby Manju Nehra, Nishant Grover, K.S. Sandhu, Rahul Thory.  a1st ed. 2024. 1aCham :bSpringer International Publishing :bImprint: Springer,c2024.  aXV, 167 p. 3 illus., 2 illus. in color.bonline resource.  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  atext filebPDF2rda0 aIntroduction 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.  aBeer 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. . 0aFood science.965012 0aFoodxAnalysis.970753 0aChemistry.14aFood Science.96501224aFood Chemistry.97075424aFood Engineering.9696161 aGrover, Nishant.eauthor.4aut4http://id.loc.gov/vocabulary/relators/aut9792141 aSandhu, K.S.eauthor.4aut4http://id.loc.gov/vocabulary/relators/aut9792151 aThory, Rahul.eauthor.4aut4http://id.loc.gov/vocabulary/relators/aut9792162 aSpringerLink (Online service)0 tSpringer Nature eBook08iPrinted edition:z978303160174308iPrinted edition:z978303160176708iPrinted edition:z978303160177440uhttps://doi.org/10.1007/978-3-031-60175-0  aZDB-2-SBL  aZDB-2-SXB  c60971d60971