Craft Beers: Fortification, Processing, and Production

Description

Beer is made up of various bioactive substances containing antioxidants and specific ingredients with potentially beneficial effects on the human body if consumed in moderation. During the production process, the addition of hops, cereals, and malt leads to an increased content of naturally occurring antioxidant compounds in beer, mainly phenolic compounds. This book presents information on the history, compositional analysis, and brewing process of craft beers. It covers aspects of fruit fortification to different craft brewed beers and how it will enhance the nutritional composition, antioxidant properties, color, and sensory attributes of beers. The alcohol industry continues to grow quickly worldwide, and this book provides relevant research literature about recent studies and experimentation in beer, which will be helpful to students, researchers, industrialists, producers, and many others. The incorporation of fruits for the fortification of beers is a topic of interest, resulting in the need for more innovative and effective methods and steps in the production of newer variants of beers. Cover Half Title Title Copyright Contents Acknowledgments Authors Conflict of Interest Chapter 1 Brewing and Malting 1.1 Introduction 1.2 Beer 1.3 Brewing: Beer Production 1.3.1 Malting 1.3.2 Steeping 1.3.3 Germination 1.3.4 Drying (Kilning) 1.3.5 Brewing Steps 1.3.5.1 Milling 1.3.6 Mashing 1.3.7 Lautering 1.3.7.1 Spent Grains 1.3.8 Boiling 1.3.9 Wort Sterilization 1.3.10 Isomerization of Hops 1.3.11 Protein Precipitation 1.3.12 Evaporation 1.3.13 Enzymes Inactivation 1.3.14 Wort Heating 1.3.15 Wort pH 1.3.16 Reducing Substances (Reductones) 1.3.17 Undesirable Aroma Substances 1.3.18 Whirlpool 1.3.19 Chilling 1.3.20 Fermentation 1.3.21 Maturation 1.3.22 Packaging 1.3.23 Serving 1.4 Implications and Benefits of Beer 1.5 Health Benefits of Beer 1.6 References Chapter 2 Historical Concept of Brewing 2.1 The Renaissance (1400–1618) 2.2 Reinheitsgebot (German Purity Law) 2.3 English Hops 2.4 Colonial Beer 2.5. 17th Century 2.6. 18th-Century Breweries 2.7. 19th-Century Breweries 2.8. 1900 to the Present 2.9. 21st Century and Beer 2.10 Craft Brewery Revolution 2.11 References Chapter 3 Fermentation Types and Methods for Brewing 3.1 Conventional Fermentation 3.2 Open Tank Fermentation 3.3 Fermentation Stages 3.4 Fermentation Temperature 3.5 Degree of Attenuation 3.6 Apparent Attenuation (Vs) 3.7 Real Attenuation 3.8 Cylindroconical Tanks (CCVs) 3.9 Fermentation in Cylindroconical Tanks 3.10 Methods of Fermentation 3.11 Cold Maturation and Cold Fermentation 3.12 Cold Fermentation with Accelerated Maturation 3.13 Cold Maturation—Warm Fermentation without Pressure 3.14 With-Pressure Fermentation 3.15 Warm Maturation—Cold Fermentation 3.16 Warm Fermentation—Cold Maturation 3.17 Yeast Cropping 3.18 References Chapter 4 Raw Material for Beer Manufacturing 4.1 Introduction 4.2 Barley 4.3 Structure of the Barley Kernel 4.3.1 External 4.3.2 Internal 4.4 Composition of the Components 4.5 Starch 4.6 Cellulose 4.7 Hemicellulose 4.8 β-Glucans 4.9 Pentosans 4.10 Proteins 4.11 Amino Acids 4.12 Construction of Proteins 4.12.1 Glutelin 4.12.2 Prolamin 4.12.3 Globulin 4.12.4 Albumin 4.13 Polyphenols 4.14 Enzymes 4.15 Hops 4.16 Hops Harvesting 4.17 Hop Cone Structure 4.18 Composition 4.19 Hop Oil 4.20 Polyphenols in Hops 4.21 Nitrogen Substances 4.22 Hop Varieties 4.23 Hop Products 4.24 Hop Pellets 4.25 Pellet Type 90 4.26 Enriched Pellets (Type 45) 4.27 Hop Extracts 4.28 Yeast 4.29 Yeast Metabolism 4.30 Brewing Yeast 4.31 Water 4.32 Brewing Water 4.33 pH Value 4.34 Water Improvements 4.35 References Chapter 5 Additives Used in Brewing and Fermentation for Beer Production 5.1 Malt Substitutes 5.2 Maize 5.3 Corn Grits 5.4 Corn Flakes 5.5 Refined Corn Grits 5.6 Rice 5.7 Barley 5.8 Wheat 5.9 Millets 5.10 Malt Extracts 5.11 Sugar or Sugar Syrup 5.12 References Chapter 6 Role of Temperature in Brewing 6.1 Types of Temperature Measurements in Brewing 6.1.1 Spot Measurements 6.1.2 Point Measurements 6.1.3 Constant Measurement 6.2 Temperature Gauge 6.3 Temperature at Various Brewing Steps 6.4 Mashing 6.5 Major Mash Enzymes 6.6 Protein Rest 6.7 Saccharification Rest 6.8 Fermentation Temperature 6.9 Control of Fermentation Temperature 6.10 Ideal Yeast-Pitching Temperature 6.11 Types of Yeast 6.11.1 Ale 6.11.2 Lager 6.11.3 Hybrid Yeasts 6.11.4 New Kveik Yeasts 6.12 Maturation Temperature 6.13 Beer-Serving Temperature 6.14 References Chapter 7 Selective Improvisation of Beers 7.1 Beers Having Fruits 7.2 Phenolic Profile Analyses 7.3 References Chapter 8 Comparative Quality Analysis of Different Beers 8.1 pH 8.2 Organic Content 8.2.1 Carbohydrates 8.2.2 Volatile Aroma Compounds 8.2.3 Vicinal Diketones 8.2.4 Organic Acids 8.2.5 Iso-α-Acids 8.2.6 Polyphenols and Antioxidant Activity 8.2.7 Mycotoxins 8.3 Inorganic Content 8.3.1 Total SO2 8.3.2 Ions 8.4 Biological 8.4.1 Bacteria 8.5 Fatty Acids 8.6 Pesticides 8.7 References Chapter 9 Antioxidants and Polyphenolic Characteristics of Beers 9.1 Source of Phenolic Compounds in Beer 9.2 Phenolic Compounds in Beer 9.3 Prenylflavonoids 9.4 Catechins 9.5 Flavonols 9.6 Multifidol and Multifidol Glucosides 9.7 Melanoidins 9.8 Melanoidin Content Measurements 9.9 Total Phenolic Content Measurement 9.10 Methods of Antioxidant Measurement 9.11 Bioactivity and Human Metabolism 9.12 References Chapter 10 Future Aspects 10.1 New Technologies 10.2 New Yeasts 10.3 Barley Varieties 10.4 Canning 10.5 Homebrewing 10.6 Large Businesses Are Discovering 10.7 Beer and Health 10.8 Low-Alcoholic and Non-Alcoholic Beers 10.9 Sour Beers 10.10 References Index