The Revolution of Craft Beer

  1. Cristina Calvo-Porral 1
  2. Sergio Rivaroli 2
  1. 1 Universidade da Coruña
    info

    Universidade da Coruña

    La Coruña, España

    ROR https://ror.org/01qckj285

  2. 2 University of Bologna
    info

    University of Bologna

    Bolonia, Italia

    ROR https://ror.org/01111rn36

Libro:
Beer : From Production to Distribution (Series: Fermented Foods and Beverages in a Global Age)
  1. Armand Legault (ed. lit.)

Editorial: Nova Science Publishers Inc

ISBN: 9781536184143

Año de publicación: 2020

Tipo: Capítulo de Libro

GOOGLE SCHOLAR

Resumen

This compilation provides a critical review of a tailor-made concept for the production of beer with high biological value, reviewing the changes in phenolic capacity and antioxidant activity of malt and hops as the main phenolic component sources in beer.A conceptualization and characterization of craft beer and a full description of the “craft beer revolution” phenomenon is provided, elucidating the increasing consumption of this beverage.A concluding study assesses the antioxidant activity of beer mainly due to endogenous phenolic compounds with high bioavailability, Maillard reaction products and sulfites.