000 04260nam a22005655i 4500
001 978-3-031-60175-0
003 DE-He213
005 20251030112329.0
007 cr nn 008mamaa
008 240624s2024 sz | s |||| 0|eng d
020 _a9783031601750
_9978-3-031-60175-0
024 7 _a10.1007/978-3-031-60175-0
_2doi
050 4 _aTX341-641
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
072 7 _aTDCT
_2thema
100 1 _aNehra, Manju.
_eauthor.
_4aut
_4http://id.loc.gov/vocabulary/relators/aut
_979213
245 1 0 _aFruit Fortification of Craft Beer
_h[electronic resource] /
_cby Manju Nehra, Nishant Grover, K.S. Sandhu, Rahul Thory.
250 _a1st ed. 2024.
264 1 _aCham :
_bSpringer International Publishing :
_bImprint: Springer,
_c2024.
300 _aXV, 167 p. 3 illus., 2 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _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.
520 _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. .
650 0 _aFood science.
_965012
650 0 _aFood
_xAnalysis.
_970753
650 0 _aChemistry.
650 1 4 _aFood Science.
_965012
650 2 4 _aFood Chemistry.
_970754
650 2 4 _aFood Engineering.
_969616
700 1 _aGrover, Nishant.
_eauthor.
_4aut
_4http://id.loc.gov/vocabulary/relators/aut
_979214
700 1 _aSandhu, K.S.
_eauthor.
_4aut
_4http://id.loc.gov/vocabulary/relators/aut
_979215
700 1 _aThory, Rahul.
_eauthor.
_4aut
_4http://id.loc.gov/vocabulary/relators/aut
_979216
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9783031601743
776 0 8 _iPrinted edition:
_z9783031601767
776 0 8 _iPrinted edition:
_z9783031601774
856 4 0 _uhttps://doi.org/10.1007/978-3-031-60175-0
912 _aZDB-2-SBL
912 _aZDB-2-SXB
999 _c60971
_d60971