Craft beers

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dc.contributor.authorSchuina, Guilherme Lorencini
dc.contributor.authorde Sá, Igor Silva [UNESP]
dc.contributor.authorde Souza, João Victor Martinelli [UNESP]
dc.contributor.authorde Castilhos, Maurício Bonatto Machado
dc.contributor.authorDel Bianchi, Vanildo Luiz [UNESP]
dc.contributor.institutionState University of Maringá
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionMinas Gerais State University
dc.date.accessioned2022-04-28T19:41:01Z
dc.date.available2022-04-28T19:41:01Z
dc.date.issued2021-02-04
dc.description.abstractThe 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!!!.en
dc.description.affiliationFood Engineer Department State University of Maringá
dc.description.affiliationFood Engineering and Technology Department São Paulo State University
dc.description.affiliationExact Sciences and Earth Department Minas Gerais State University
dc.description.affiliationUnespFood Engineering and Technology Department São Paulo State University
dc.format.extent141-182
dc.identifier.citationFermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Fermented Beverages, p. 141-182.
dc.identifier.scopus2-s2.0-85108922938
dc.identifier.urihttp://hdl.handle.net/11449/221871
dc.language.isoeng
dc.relation.ispartofFermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Fermented Beverages
dc.sourceScopus
dc.subjectBeer chemistry
dc.subjectBeer flavor
dc.subjectBrewing
dc.subjectSensory evaluation
dc.titleCraft beersen
dc.typeCapítulo de livro

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