Craft beers
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Data
2021-02-04
Autores
Schuina, Guilherme Lorencini
de Sá, Igor Silva [UNESP]
de Souza, João Victor Martinelli [UNESP]
de Castilhos, Maurício Bonatto Machado
Del Bianchi, Vanildo Luiz [UNESP]
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Resumo
The movement of craft beers has brought a profusion of raw materials, yeasts and processes that make this drink have a multitude of types, flavors and aromas, which awaken the creativity in its production and the pairing with different foods. In addition to the relaxed bar tables, it incorporates the exchange of information, recipes, products generated and fraternization, even at the time of its elaboration. If before the predominance of a certain type of beer limited its appreciation, after this movement, it becomes the most diversified drink, incorporating ingredients, culture and local patterns into the desired product. This chapter aims to provide a general overview of craft beer making. Some of the ingredients that can be used, and alternatives to traditional ones, as well as an explanation of homemade and artisanal processes, hopping methods, unconventional yeasts and beers will be cited. In the end, a small view of sensory analysis techniques and beer pairing. A good read and beer to all!!!.
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Palavras-chave
Beer chemistry, Beer flavor, Brewing, Sensory evaluation
Como citar
Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Fermented Beverages, p. 141-182.