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.
Author(s): Manju Nehra, Suresh Kumar Gahlawat, Nishant Grover
Publisher: CRC Press
Year: 2023
Language: English
Pages: 180
City: Boca Raton
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
