Developments and characteristics of craft beer production processes

Increased Rate of Yeast Cultivation from Packaged Beer with Environmentally Relevant Anaerobic Handling

“…Although one might not consider the rare beer biosphere to be the greatest tapping of the rare biosphere, it would be grand to increase the library of unique microbes involved in brewing. With motivations of not only scientific pursuits but also an intrigued consumer market ( 2 , 6 ), several topical fermentation scientists’ works prompt a general ambition of expanding the repertoire of microbes utilized in pioneering brews ( 2 , 29 – 39 ). As new, various, precious samples continue to become assessable, we hope that the prudent means of cultivation presented here aids in the recovery of novel microbial strains.…”

“…Beer has been produced and generally enjoyed for over 5,000 years ( 1 ) by utilizing four primary ingredients: water, yeast, hops, and fermentable carbohydrates from cereal grains, usually malted barley. Globally, beer is currently the most widely consumed alcoholic beverage ( 2 , 3 ), the third most consumed drink overall ( 3 , 4 ), and had a reported trade value of 31 billion USD in 2021 ( 5 ). To establish market share, competitive beer producers are expected to consistently produce hyperdifferentiated and high-quality beers ( 2 , 6 ).…”

“…Globally, beer is currently the most widely consumed alcoholic beverage ( 2 , 3 ), the third most consumed drink overall ( 3 , 4 ), and had a reported trade value of 31 billion USD in 2021 ( 5 ). To establish market share, competitive beer producers are expected to consistently produce hyperdifferentiated and high-quality beers ( 2 , 6 ). An improved protocol for cellular recovery from beer would aid in producing such competitive beers by enhancing the ability to culture novel applicable microbes and/or potentially contaminant microbes.…”

Preparation and Quality Analysis of Pineapple Red Orange Fresh Beer

“…In recent years, the output of pineapples has been increasing, but the development of pineapple products is not high currently and the lack of deep processing technology has caused a certain waste of resources. Studies have shown that pineapple peel is not only rich in dietary fiber, yellow pigments, pectins, and polyphenols (Owoeye et al, 2022) but also contains mineral elements such as Zn, Fe, Ca, P, K and other minerals that are beneficial to human health (Villacreces et al, 2022). The content of Zn, Fe, and Mn in pineapple skin residue is even much higher than that in the pulp.…”

Characterization of the aroma compounds in crystal malt

“…With the rapid growing market share of craft beer, the demand for crystal malt has also steadily increased and more and more malting corporation has engaged in producing crystal malt (Lerro et al., 2020; Villacreces et al., 2022). Due to the complex processing, the quality traits of crystal malt were mainly depending on the experience of maltsters, even using the same malting progress.…”