Craft Beers - Nehra, Manju; Gahlawat, Suresh Kumar; Grover, Nishant; - Prospero Internet Bookshop

Craft Beers: Fortification, Processing, and Production
 
Product details:

ISBN13:9781032272573
ISBN10:10322725711
Binding:Hardback
No. of pages:180 pages
Size:234x156 mm
Weight:489 g
Language:English
Illustrations: 17 Illustrations, color; 10 Halftones, color; 7 Line drawings, color; 3 Tables, black & white
533
Category:

Craft Beers

Fortification, Processing, and Production
 
Edition number: 1
Publisher: CRC Press
Date of Publication:
 
Normal price:

Publisher's listprice:
GBP 155.00
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81 375 HUF (77 500 HUF + 5% VAT)
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  Piece(s)

 
Short description:

This book covers the history of beer, compositional analysis, different beer styles, brewing process of craft beers, fortification patterns and nutritional analysis including antioxidant profiles. It explains the fortification of beers, emphasising raw materials, processes and compositional aspects.

Long 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.

Table of Contents:

1. Brewing and Malting  2. Historical Concept of Brewing  3. Fermentation types and Methods for Brewing  4. Raw Material for Beer Manufacturing  5. Additives used in Brewing and Fermentation for Beer Production  6. Role of Temperature in Brewing  7. Selective Improvisation of Beers  8. Comparative Quality Analysis of Different Beers  9. Antioxidants and Polyphenolic Characteristics of Beers  10. Future Aspects