A Comprehensive History of Beer Brewing

Meußdoerffer, Franz

doi:10.1002/9783527623488.ch1

Cited by 62 publications

(67 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In comparisons with other cereals, it is rich in soluble fibers, such as the health‐promoting β‐glucans, favorable amino acid profile properties, high levels of antioxidants, and rich important vitamins and minerals (Peterson, ; Ryan et al, ; Sadiq Butt, Tahir‐Nadeem, Khan, Shabir, & Butt, ). In fact, oat and its derivatives are of importance in the food industry, such as confectionaries, beverages, and brewing (Meussdoerffer, ; Smulders et al, ).…”

Section: Introductionmentioning

confidence: 99%

Oat hydration kinetics at different temperatures: Evaluation, model, and validation

Oladele

Agbetoye

Osundahunsi

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

The hydration characterization of food materials is necessary for effective and efficient evaluation, design, and optimization of processes, thus ensuring high quality products. This work evaluated the hydration kinetics and modeled the behavior of oat (Avena sativa) grains as a function of temperature (25–55°C). The behavior of the grains during hydration showed a downward concave shape, with a high initial water absorption rate. Although Peleg's model could describe the data adequately, it showed some inability in specific parts of the hydration process. Therefore, the Miano–Ibarz–Augusto's model was also evaluated, with better description. Possible mechanisms were discussed. The parameters of both models were evaluated as functions of temperature. The obtained generalized models were then validated at both isothermal and nonisothermal conditions. The obtained results are potentially useful for future studies on product development, food properties, and process design. Practical Applications Hydration process of grains is a crucial process utilized in the industries before several other procedures such as germination, cooking, components extraction, and fermentation. Oat grains have gained much attention from the food, pharmaceutical, and cosmetic industries. However, its hydration behavior has not yet been described. This work presents for the first time the isothermal and nonisothermal hydration kinetics of oat. The results were discussed in relation to possible mechanisms, presenting two models to suit well both academic and industrial description. Consequently, the results provide an in‐depth knowledge to the process, aiding the industries and the academics interested in increasing the efficiency of grain processing and optimization.

show abstract

Section: Introductionmentioning

confidence: 99%

Oat hydration kinetics at different temperatures: Evaluation, model, and validation

Oladele

Agbetoye

Osundahunsi

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…(a) Saccharomyces genus evolution: a polyploid story The yeast S. cerevisiae has been exploited by humans for millennia to produce alcoholic beverages, including beer [26], wine [27] and spirits, or to leaven bread [28]. Besides its importance for several food industries, S. cerevisiae is one of the most intensively studied eukaryote models in molecular and cell biology, and was the first eukaryote whose genome was fully sequenced [29].…”

Section: The Occurrence Of Polyploidy In Fungimentioning

confidence: 99%

Polyploidy in fungi: evolution after whole-genome duplication

2012

View full text Add to dashboard Cite

Polyploidy is a major evolutionary process in eukaryotes—particularly in plants and, to a less extent, in animals, wherein several past and recent whole-genome duplication events have been described. Surprisingly, the incidence of polyploidy in other eukaryote kingdoms, particularly within fungi, remained largely disregarded by the scientific community working on the evolutionary consequences of polyploidy. Recent studies have significantly increased our knowledge of the occurrence and evolutionary significance of fungal polyploidy. The ecological, structural and functional consequences of polyploidy in fungi are reviewed here and compared with the knowledge acquired with conventional plant and animal models. In particular, the genus Saccharomyces emerges as a relevant model for polyploid studies, in addition to plant and animal models.

show abstract

“…Another example could be found in Latin America, where the 7 The purity laws had been issued by cities as part of urban legislation and they never attained more than local significance. In 1516 however, Wilhem IV, the duke of Bavaria extended this law to the whole state of Bavaria (Meussdoerffer 2009). However, in some rural regions of Bavaria that escaped state surveillance, beer was still brewed by adding 'Grut'.…”

Section: Globalization and New Competition For Beer In The Early Modementioning

confidence: 99%

“…However, beer brewing monasteries were linked to local parishes which did not have to pay taxes. As a result of this privileged position of the monasteries, local rulers favoured commercial breweries that had to pay taxes on beer (Meussdoerffer 2009). …”

Section: The Growth Of Commercial Breweries and Decline Of Monasteriementioning

confidence: 99%

“…In fact, it took several centuries before the use of hops became commonplace in some European regions. Only after the Hundred Years' War between France andEngland (1337-1453), one was allowed to use hops in brewing English ales (Meussdoerffer 2009). Also in Holland, rulers did not allow the domestic brewers to use hops until the early fourteenth century (Hornsey 2003).…”

Section: Innovation and Taxation In Brewing In The Middle Agesmentioning

confidence: 99%

See 1 more Smart Citation

From Monasteries to Multinationals (and Back): A Historical Review of the Beer Economy

Poelmans

Swinnen

2011

SSRN Journal

View full text Add to dashboard Cite

Standard-Nutzungsbedingungen:Die Dokumente auf EconStor dürfen zu eigenen wissenschaftlichen Zwecken und zum Privatgebrauch gespeichert und kopiert werden.Sie dürfen die Dokumente nicht für öffentliche oder kommerzielle Zwecke vervielfältigen, öffentlich ausstellen, öffentlich zugänglich machen, vertreiben oder anderweitig nutzen.Sofern die Verfasser die Dokumente unter Open-Content-Lizenzen (insbesondere CC-Lizenzen) zur Verfügung gestellt haben sollten, gelten abweichend von diesen Nutzungsbedingungen die in der dort genannten Lizenz gewährten Nutzungsrechte. Terms of use: Documents in EconStor may AbstractThis article reviews beer production, consumption and the industrial organization of breweries throughout history. Monasteries were the centers of the beer economy in the early Middle Ages. Innovation and increased demand later induced the growth of commercial breweries. Globalization and scientific discoveries transformed the beer industry and increased competition from the 16 th through the 19 th century. The 20 th century was characterized by dramatic (domestic and international) consolidation, major shifts in consumption patterns, and the re-emergence of small breweries.

show abstract

A Comprehensive History of Beer Brewing

Cited by 62 publications

References 35 publications

Oat hydration kinetics at different temperatures: Evaluation, model, and validation

Oat hydration kinetics at different temperatures: Evaluation, model, and validation

Polyploidy in fungi: evolution after whole-genome duplication

From Monasteries to Multinationals (and Back): A Historical Review of the Beer Economy

Contact Info

Product

Resources

About