Now showing items 1-10 of 1631
Beer snobs do exist: Estimation of beer demand by type
(Colorado State University, 2014)
Although mass-produced beers still represent the vast majority of U.S. beer sales, there has been a significant growth trend in the craft beer segment. This study analyzes the demand for beer as a differentiated product ...
Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts
(Cell Press, 2016-10)
Beer is one of the oldest alcoholic beverages and is produced by the fermentation of sugars derived from starches present in cereal grains. Contrary to lager beers, made by bottom-fermenting strains of Saccharomyces ...
A novel beer fermented by kefir enhances anti-inflammatory and anti-ulcerogenic activities found isolated in its constituents
(Elsevier Science Bv, 2016)
Kefir grown in molasses was activated to ferment malt for the production of beer. As kefir and beer are known to exhibit some beneficial health properties, anti-inflammatory and anti-ulcerogenic activities of a beer made ...
High-pressure homogenization: a non-thermal process applied for inactivation of spoilage microorganisms in beer
(Inst BrewingLondonInglaterra, 2013)
The role of polysaccharides on the stability of colloidal particles of beer
This study aimed at understanding the influence of beer colloidal composition and size on physical stability of the colloidal suspensions in beer before filtration. The percentages of retention during filtration indicate ...
High gravity batch and continuous processes for beer production: Evaluation of fermentation performance and beer quality
This study deals with two innovative brewing processes, high gravity batch and complete continuous beer fermentation systems. The results show a significant influence of the variables such as concentration and temperature ...
Effects of High Pressure Homogenization on Beer Quality Attributes
(Inst BrewingLondonInglaterra, 2011)
Effects of fermentation temperature on the composition of beer volatile compounds, organoleptic quality and spent yeast density
(Pontificia Universidad Católica de Valparaíso, 2011)
Stable carbon isotopic composition of Brazilian beers-A comparison between large- and small-scale breweries
(Academic Press Inc Elsevier ScienceSan DiegoEUA, 2013)