Craft Beers Beer is made up of various bioactive substances containing antioxidants and specific ingredients with potentially beneficial effects on the human body if consumed in moderation. During the production process, the addition of hops, cereals, and malt leads to an increased content of naturally occurring antioxidant compounds in beer, mainly phenolic compounds. This book presents information on the history, compositional analysis, and brewing process of craft beers. It covers aspects of fruit fortification to different craft brewed beers and how it will enhance the nutritional composition, antioxidant properties, color, and sensory attributes of beers. The alcohol industry continues to grow quickly worldwide, and this book provides relevant research literature about recent studies and experimentation in beers, which will be helpful to students, researchers, industrialists, producers, and many others. The incorporation of fruits for the fortification of beers is a topic of interest, resulting in the need for more innovative and effective methods and steps in the production of newer variants of beers. Craft Beers Fortification, Processing, and Production Manju Nehra Suresh Kumar Gahlawat Nishant Grover Designed cover image: www.shutterstock.com/image-photo/detail-inside-mash-tun-while- making-183432398 First edition published 2023 by CRC Press 6000 Broken Sound Parkway NW, Suite 300, Boca Raton, FL 33487–2742 and by CRC Press 4 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN CRC Press is an imprint of Taylor & Francis Group, LLC © 2023 Nehra Manju, Suresh Kumar Gahlawat, and Nishant Grover Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. 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For works that are not available on CCC please contact [email protected] Trademark notice: Product or corporate names may be trademarks or registered trademarks and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging‑in‑Publication Data Names: Nehra, Manju, editor. | Gahlawat, Suresh Kumar, editor. | Grover, Nishant, editor. Title: Craft beers: fortification, processing, and production / edited by Dr. Nehra Manju, Dr. S. K. Gahlawat and Nishant Grover. Description: First edition. | Boca Raton : CRC Press, 2023. | Includes bibliographical references and index. Identifiers: LCCN 2022044016 (print) | LCCN 2022044017 (ebook) | ISBN 9781032272573 (hardback) | ISBN 9781032272566 (paperback) | ISBN 9781003291985 (ebook) Subjects: LCSH: Microbreweries. | Beer. Classification: LCC TP577 .C73 2023 (print) | LCC TP577 (ebook) | DDC 663/.3—dc23/ eng/20220913 LC record available at https://lccn.loc.gov/2022044016 LC ebook record available at https://lccn.loc.gov/2022044017 ISBN: 978-1-032-27257-3 (hbk) ISBN: 978-1-032-27256-6 (pbk) ISBN: 978-1-003-29198-5 (ebk) DOI: 10.1201/b22906 Typeset in Times by Apex CoVantage, LLC Contents Acknowledgments .....................................................................................................xi Authors ....................................................................................................................xiii Conflict of Interest ...................................................................................................xv Chapter 1 Brewing and Malting ............................................................................1 1.1 Introduction ...............................................................................1 1.2 Beer ............................................................................................2 1.3 Brewing: Beer Production .........................................................3 1.3.1 Malting .........................................................................4 1.3.2 Steeping ........................................................................5 1.3.3 Germination ..................................................................5 1.3.4 Drying (Kilning) ...........................................................6 1.3.5 Brewing Steps ...............................................................6 1.3.5.1 Milling ..........................................................6 1.3.6 Mashing ........................................................................7 1.3.7 Lautering ....................................................................10 1.3.7.1 Spent Grains ................................................12 1.3.8 Boiling ........................................................................12 1.3.9 Wort Sterilization .......................................................13 1.3.10 Isomerization of Hops ................................................13 1.3.11 Protein Precipitation ...................................................14 1.3.12 Evaporation ................................................................15 1.3.13 Enzymes Inactivation .................................................16 1.3.14 Wort Heating ..............................................................16 1.3.15 Wort pH ......................................................................16 1.3.16 Reducing Substances (Reductones)............................17 1.3.17 Undesirable Aroma Substances ..................................17 1.3.18 Whirlpool ...................................................................18 1.3.19 Chilling .......................................................................18 1.3.20 Fermentation ...............................................................18 1.3.21 Maturation ..................................................................18 1.3.22 Packaging ...................................................................19 1.3.23 Serving .......................................................................19 1.4 Implications and Benefits of Beer ...........................................19 1.5 Health Benefits of Beer ...........................................................19 1.6 References ...............................................................................20 Chapter 2 Historical Concept of Brewing ............................................................21 2.1 The Renaissance (1400–1618) ................................................25 2.2 Reinheitsgebot (German Purity Law) ......................................26 v vi Contents 2.3 English Hops ...........................................................................27 2.4 Colonial Beer ...........................................................................27 2.5 17th Century ............................................................................27 2.6 18th-Century Breweries ...........................................................28 2.7 19th-Century Breweries ...........................................................29 2.8 1900 to the Present ..................................................................31 2.9 21st Century and Beer .............................................................33 2.10 Craft Brewery Revolution ........................................................34 2.11 References ...............................................................................34 Chapter 3 Fermentation Types and Methods for Brewing ...................................35 3.1 Conventional Fermentation .....................................................35 3.2 Open Tank Fermentation .........................................................36 3.3 Fermentation Stages ................................................................38 3.4 Fermentation Temperature .......................................................38 3.5 Degree of Attenuation ..............................................................39 3.6 Apparent Attenuation (V) .......................................................39 s 3.7 Real Attenuation ......................................................................39 3.8 Cylindroconical Tanks (CCVs)................................................39 3.9 Fermentation in Cylindroconical Tanks...................................40 3.10 Methods of Fermentation ........................................................44 3.11 Cold Maturation and Cold Fermentation .................................44 3.12 Cold Fermentation with Accelerated Maturation ....................45 3.13 Cold Maturation—Warm Fermentation without Pressure .......45 3.14 With-Pressure Fermentation ....................................................46 3.15 Warm Maturation—Cold Fermentation ...................................46 3.16 Warm Fermentation—Cold Maturation ...................................46 3.17 Yeast Cropping ........................................................................46 3.18 References ...............................................................................47 Chapter 4 Raw Material for Beer Manufacturing ...............................................49 4.1 Introduction .............................................................................49 4.2 Barley.......................................................................................49 4.3 Structure of the Barley Kernel .................................................50 4.3.1 External ......................................................................50 4.3.2 Internal........................................................................51 4.4 Composition of the Components .............................................52 4.5 Starch .......................................................................................52 4.6 Cellulose ..................................................................................53 4.7 Hemicellulose ..........................................................................53 4.8 β-Glucans .................................................................................53 4.9 Pentosans .................................................................................53 4.10 Proteins ....................................................................................54 Contents vii 4.11 Amino Acids ............................................................................54 4.12 Construction of Proteins ..........................................................54 4.12.1 Glutelin .......................................................................55 4.12.2 Prolamin .....................................................................55 4.12.3 Globulin ......................................................................55 4.12.4 Albumin ......................................................................55 4.13 Polyphenols .............................................................................56 4.14 Enzymes ..................................................................................56 4.15 Hops .........................................................................................56 4.16 Hops Harvesting ......................................................................57 4.17 Hop Cone Structure .................................................................57 4.18 Composition ............................................................................58 4.19 Hop Oil ....................................................................................60 4.20 Polyphenols in Hops ................................................................61 4.21 Nitrogen Substances ................................................................62 4.22 Hop Varieties ...........................................................................62 4.23 Hop Products ...........................................................................63 4.24 Hop Pellets ...............................................................................63 4.25 Pellet Type 90 ..........................................................................63 4.26 Enriched Pellets (Type 45) ......................................................63 4.27 Hop Extracts ............................................................................64 4.28 Yeast ........................................................................................64 4.29 Yeast Metabolism ....................................................................64 4.30 Brewing Yeast ..........................................................................65 4.31 Water ........................................................................................66 4.32 Brewing Water .........................................................................67 4.33 pH Value ..................................................................................68 4.34 Water Improvements ................................................................68 4.35 References ...............................................................................68 Chapter 5 Additives Used in Brewing and Fermentation for Beer Production ....71 5.1 Malt Substitutes .......................................................................72 5.2 Maize .......................................................................................74 5.3 Corn Grits ................................................................................74 5.4 Corn Flakes ..............................................................................74 5.5 Refined Corn Grits ...................................................................74 5.6 Rice ..........................................................................................75 5.7 Barley.......................................................................................76 5.8 Wheat .......................................................................................76 5.9 Millets ......................................................................................76 5.10 Malt Extracts ...........................................................................78 5.11 Sugar or Sugar Syrup ...............................................................81 5.12 References ...............................................................................82 viii Contents Chapter 6 Role of Temperature in Brewing ........................................................85 6.1 Types of Temperature Measurements in Brewing ...................85 6.1.1 Spot Measurements ....................................................85 6.1.2 Point Measurements ...................................................85 6.1.3 Constant Measurement ...............................................86 6.2 Temperature Gauge ..................................................................87 6.3 Temperature at Various Brewing Steps ....................................87 6.4 Mashing ...................................................................................87 6.5 Major Mash Enzymes ..............................................................88 6.6 Protein Rest .............................................................................88 6.7 Saccharification Rest ...............................................................88 6.8 Fermentation Temperature .......................................................89 6.9 Control of Fermentation Temperature .....................................90 6.10 Ideal Yeast-Pitching Temperature ............................................90 6.11 Types of Yeast ..........................................................................90 6.11.1 Ale ..............................................................................90 6.11.2 Lager ...........................................................................91 6.11.3 Hybrid Yeasts ..............................................................91 6.11.4 New Kveik Yeasts .......................................................91 6.12 Maturation Temperature ..........................................................92 6.13 Beer-Serving Temperature .......................................................93 6.14 References ...............................................................................95 Chapter 7 Selective Improvisation of Beers ........................................................97 7.1 Beers Having Fruits .................................................................97 7.2 Phenolic Profile Analyses ......................................................104 7.3 References .............................................................................109 Chapter 8 Comparative Quality Analysis of Different Beers ............................113 8.1 pH ..........................................................................................114 8.2 Organic Content .....................................................................114 8.2.1 Carbohydrates ...........................................................114 8.2.2 Volatile Aroma Compounds .....................................118 8.2.3 Vicinal Diketones .....................................................119 8.2.4 Organic Acids ...........................................................120 8.2.5 Iso-α-Acids ...............................................................121 8.2.6 Polyphenols and Antioxidant Activity ......................121 8.2.7 Mycotoxins ...............................................................125 8.3 Inorganic Content ..................................................................126 8.3.1 Total SO ..................................................................126 2 8.3.2 Ions ...........................................................................127 8.4 Biological ..............................................................................129 8.4.1 Bacteria .....................................................................129 Contents ix 8.5 Fatty Acids .............................................................................130 8.6 Pesticides ...............................................................................131 8.7 References .............................................................................132 Chapter 9 Antioxidants and Polyphenolic Characteristics of Beers ..................135 9.1 Source of Phenolic Compounds in Beer ................................135 9.2 Phenolic Compounds in Beer ................................................137 9.3 Prenylflavonoids ....................................................................138 9.4 Catechins ...............................................................................139 9.5 Flavonols................................................................................139 9.6 Multifidol and Multifidol Glucosides ....................................139 9.7 Melanoidins ...........................................................................140 9.8 Melanoidin Content Measurements .......................................141 9.9 Total Phenolic Content Measurement ....................................142 9.10 Methods of Antioxidant Measurement ..................................144 9.11 Bioactivity and Human Metabolism ......................................145 9.12 References .............................................................................145 Chapter 10 Future Aspects ...................................................................................149 10.1 New Technologies .................................................................149 10.2 New Yeasts .............................................................................149 10.3 Barley Varieties ......................................................................152 10.4 Canning ..................................................................................153 10.5 Homebrewing ........................................................................153 10.6 Large Businesses Are Discovering ........................................154 10.7 Beer and Health .....................................................................154 10.8 Low-Alcoholic and Non-Alcoholic Beers .............................155 10.9 Sour Beers .............................................................................156 10.10 References .............................................................................156 Index ......................................................................................................................159