Craft Beers: Fortification, Processing, and Production

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