Brewing and Craft Beer PDF
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beverages Brewing and Craft Beer Edited by Luis F. Guido Printed Edition of the Special Issue Published in Beverages www.mdpi.com/journal/beverages Brewing and Craft Beer Brewing and Craft Beer SpecialIssueEditor Lu´ısFerreiraGuido MDPI•Basel•Beijing•Wuhan•Barcelona•Belgrade SpecialIssueEditor Lu´ısFerreiraGuido UniversityofPorto Portugal EditorialOffice MDPI St.Alban-Anlage66 4052Basel,Switzerland ThisisareprintofarticlesfromtheSpecialIssuepublishedonlineintheopenaccessjournalBeverages (ISSN 2306-5710) from 2018 to 2019 (available at: https://www.mdpi.com/journal/beverages/ specialissues/CraftBeer) Forcitationpurposes,citeeacharticleindependentlyasindicatedonthearticlepageonlineandas indicatedbelow: LastName, A.A.; LastName, B.B.; LastName, C.C.ArticleTitle. JournalNameYear, ArticleNumber, PageRange. ISBN978-3-03921-489-1(Pbk) ISBN978-3-03921-490-7(PDF) (cid:2)c 2019bytheauthors. ArticlesinthisbookareOpenAccessanddistributedundertheCreative Commons Attribution (CC BY) license, which allows users to download, copy and build upon publishedarticles,aslongastheauthorandpublisherareproperlycredited,whichensuresmaximum disseminationandawiderimpactofourpublications. ThebookasawholeisdistributedbyMDPIunderthetermsandconditionsoftheCreativeCommons licenseCCBY-NC-ND. Contents AbouttheSpecialIssueEditor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vii Prefaceto”BrewingandCraftBeer”. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ix LuisF.Guido BrewingandCraftBeer Reprintedfrom:beverages2019,5,51,doi:10.3390/beverages5030051. . . . . . . . . . . . . . . . . 1 StevenR.Miller,J.RobertSirrine,AshleyMcFarland,PhilipH.HowardandTreyMalone Craft Beer as a Means of Economic Development: An Economic Impact Analysis of the MichiganValueChain Reprintedfrom:beverages2019,5,35,doi:10.3390/beverages5020035. . . . . . . . . . . . . . . . . 3 FaliMbeh.Harry,DesobgoZangue´SteveCarlyandNsoEmmanuelJong SorghumCoffee–LactoseStoutProductionandItsPhysico-ChemicalCharacterization Reprintedfrom:beverages2019,5,20,doi:10.3390/beverages5010020. . . . . . . . . . . . . . . . . 16 Carmelita da Costa Jardim, Daiana de Souza, Isabel Cristina Kasper Machado, Laura Massochin Nunes Pinto, Renata Cristina de Souza Ramos and Juliano Garavaglia Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil Reprintedfrom:beverages2018,4,106,doi:10.3390/beverages4040106 . . . . . . . . . . . . . . . . 37 FelipePereiradeMouraandThiagoRochadosSantosMathias AComparativeStudyofDryandWetMillingofBarleyMaltandItsInfluenceonGranulometry andWortComposition Reprintedfrom:beverages2018,4,51,doi:10.3390/beverages4030051. . . . . . . . . . . . . . . . . 49 JasminaLukinac,KristinaMastanjevic´,KresˇimirMastanjevic´,GjoreNakovandMarkoJukic´ ComputerVisionMethodinBeerQualityEvaluation—AReview Reprintedfrom:beverages2019,5,38,doi:10.3390/beverages5020038. . . . . . . . . . . . . . . . . 57 ClaudiaGonzalezViejo,DamirD.Torrico,FrankR.DunsheaandSigfredoFuentes Development of Artificial Neural Network Models to Assess Beer Acceptability Based on Sensory Properties Using a Robotic Pourer: A Comparative Model Approach to Achieve an ArtificialIntelligenceSystem Reprintedfrom:beverages2019,5,33,doi:10.3390/beverages5020033. . . . . . . . . . . . . . . . . 78 Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir D. Torrico, Mei Huii Lee, Yue Qin Hu, SanjitChakrabortyandFrankR.Dunshea The Effect of Soundwaves on Foamability Properties and Sensory of Beers with a Machine LearningModelingApproach Reprintedfrom:beverages2018,4,53,doi:10.3390/beverages4030053. . . . . . . . . . . . . . . . . 88 DeepakKumar,Anna-SophieHager,AlbertoSun,WinokDebyser,BrunoJavierGuagliano andVijaySingh ImprovingFermentationRateduringUseofCornGritsinBeverageAlcoholProduction Reprintedfrom:beverages2019,5,5,doi:10.3390/beverages5010005 . . . . . . . . . . . . . . . . . 103 CarlosSilvaFerreira,EtienneBodartandSoniaCollin WhyCraftBrewersShouldBeAdvisedtoUseBottleRefermentationtoImproveLate-Hopped BeerStability Reprintedfrom:beverages2019,5,39,doi:10.3390/beverages5020039. . . . . . . . . . . . . . . . . 115 v About the Special Issue Editor Lu´ıs Ferreira Guido is currently an Assistant Professor in the Department of Chemistry and Biochemistry at University of Porto. He completed a M.Sc. in Biochemistry (1995) and a Ph.D. in Analytical Chemistry (2004) at University of Porto. He has published about 50 papers in SCI indexedjournalsand2bookchapters.Heistheco-authorofoneEuropeanPatentandEditorialBoard Memberofseveraljournals.Hehassupervised5Ph.D.thesesand30M.Sc.theses.Hismainresearch interestsaredividedintoanalyticalchemistry(massspectrometry,chromatographyandbioanalytical techniques)andbrewingchemistry(beerflavor,beerstability,antioxidants,andpolyphenols). vii Preface to ”Brewing and Craft Beer” Beer is a beverage with more than 8000 years of history, and the process of brewing has not changed much over the centuries. However, important technical advances have allowed us to producebeerinamoresophisticatedandefficientway.Theproliferationofspecialtyhopvarietieshas beenbehindthepopularityofcraftbeersseeninthepastfewyearsaroundtheworld.Craftbrewers interprethistoricbeerwithuniquestyles. Craftbeersareundergoinganunprecedentedperiodof growth,andmorethan150beerstylesarecurrentlyrecognized.Whilemanystudieshavesuggested the beer value chain might be a vehicle for economic growth, few have estimated the economic impactsofcraftbeertoageographicalregion. CraftBeerasaMeansofEconomicDevelopment:An EconomicImpactAnalysisoftheMichiganValueChainisaveryinterestingstudyinthisSpecialIssue suggestingthatstategovernmentsmightgenerateeconomicgrowthbycreatingabusinessclimate thatisconducivetothegrowthoftheinstatebeervaluechain[1]. ThisSpecialIssue,BrewingandCraftBeer,comprisesninedifferentworksbyresearchersfrom five continents (North America, South America, Europe, Africa, and Oceania). This Special Issue reflects thus a broad perspective on the most important questions that concern the researchers in differentpartsoftheworld. OnesuchproblemisthedifficultytocultivatebarleyontheAfrican continent. Barley is a temperate cereal, and the African climate is unsuitable for its cultivation. Theprocessofbrewinglagerbeerwithcerealsotherthanbarleyisgrowingtobeacommonpractice, especiallyinnon-barley-producingcountries. MbehHarryetal. demonstratehowsorghumcanbe wellandefficientlyutilizedindustriallyinCameroonforproducingbeer[2]. Hopsareaveryimportantcomponentforthesuccessofcraftbeer.Thearomaandflavorofhops instronglyhoppedandoftenindryhoppedbeersareparticularlyresponsibleforthecharacterof suchbeers. TheworkofdaCostaJardimetal. [3]advancestheunderstandingandcomplexityof thesensoryprofileofdifferentstylesofcraftbeersfromSouthernBrazil. Theyreportthatthebeer withthelowestbitternesshadahigherpreferenceamongconsumers, showingbitternessasakey factorthatinfluencesbeerpreferenceandleadstoadeclineinconsumerpreference.AlsofromBrazil, acomparativestudyofdryandwetmillingofbarleyispresentedbyPereiradeMouraetal. [4]. Theirresultsindicatethebestmillingconditionstoobtainagoodmashingyieldinordertoincrease competitivenessofthemicrobreweriessector,aswellastoimproveproductqualityandtopromote thereductionofproductioncosts. The main quality characteristics of beer are appearance, aroma, flavor, and mouthfeel. Computer vision is a non-destructive technique which has been applied in automated inspection andmeasurement.Lukinacetal.presentanoverviewoftheapplicationsandthelatestachievements ofcomputervisionmethodsindeterminingthequalityattributesofbeer[5]. Theuseofmachine learningalgorithms,especiallyartificialneuralnetworks(ANN),hasbecomemorepopularinrecent years,astheyaidinincreasingaccuracyandreducingtimeandcostthroughanalyticalandsensory methods to assess the quality and acceptability of beverages. These models may be used as a cost-effective method for the fast-screening of beers during processing to assess the acceptability moreefficiently, asreportedbyGonzalezViejoetal. [6]. Thesameteamusesamachinelearning modellingapproachtostudytheeffectofsoundwavesonfoamabilitypropertiesandsensoryofbeers [7].Theyshowthattheuseofsoundwavesisapotentialtreatmentinbrewingtoimprovebeerquality byincreasingthenumberofsmallbubblesandthefoamabilitywithoutdisruptingyeastormodifying thearomaandflavorprofile. ix
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