Developments and characteristics of craft beer production processes. (February 2022)

• Record Type: Journal Article
• Authors: Villacreces, Salvador; Blanco, Carlos A.; Caballero, Isabel
• Is Part Of: Food bioscience. Volume 45(2022)
• Publication Date: 2022-02
• Subjects: Craft beer -- Ingredients -- Craft beer quality -- By-products -- Microbiological safety; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2021.101495
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: Beer is a popular drink and represents the most widely consumed alcoholic beverage in the world. In recent years, there has been a significant growth of independent craft breweries, even in countries without a brewing tradition. A craft brewery is usually defined as a small, independent and traditional brewery. Nowadays, consumers are looking for genuine, singular, different and high-quality products. Craft beer manufacturers have responded to this with the introduction of a novel combination of raw or malted cereals and have modified the beer flavours and taste with the addition of fruit, spices, etc. This work presents an analysis of the different aspects related to craft beer. Its characteristics and brewing singularities are analyzed. The quality and safety standards used are examined and future trends of craft beer are also discussed.