Craft Beer
New Frontiers in Brewing Science
- 1st Edition - May 1, 2025
- Editors: Patrizia Romano, Maurizio Ciani, Angela Capece
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 6 0 1 5 - 8
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 6 0 1 6 - 5
Recently, both researchers and consumers have shown strong and growing interest in craft beer, which is characterized by its small batches, local breweries, and unique va… Read more
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Request a sales quoteRecently, both researchers and consumers have shown strong and growing interest in craft beer, which is characterized by its small batches, local breweries, and unique varieties. Craft Beer: New Frontiers in Brewing Science provides a comprehensive picture of the craft beer market, history and legal definition, brewing processes, and the qualities and styles of the end product. It emphasizes traditional and innovative microbial resources involved in the fermentation process, as well as safety, nutrition, and emerging problems, such as the sustainability of the production process.
Craft Beer: New Frontiers in Brewing Science is the first and only scientific text to comprehensively summarize this exciting field. Researchers and students in interested brewing science, as well as industry specialists from beer companies will all benefit from this unique resource.
- Covers latest developments in craft beer production
- Summarizes the main factors affecting craft beer quality
- Reports the qualities responsible for differentiation between craft and industrial beer
- Explores modern approaches to craft brewing
Researchers interested in brewing science and fermented beverages, Graduate level students studying food science, especially fermentation or brewing science, Specialists in quality management systems and marketing of beer and food companies
1. Definition, history and market of craft beer
2. Raw materials in craft beers
3. Production process of craft beer
4. Craft beer styles
5. Conventional brewer's yeasts: Saccharomyces
6. Non-conventional brewer's yeasts
7. The spontaneous fermentation
8. Aroma of craft beer
9. Control of critical points of the production process
10. Functional traits of craft beers
11. Sustainability of craft beer production process
2. Raw materials in craft beers
3. Production process of craft beer
4. Craft beer styles
5. Conventional brewer's yeasts: Saccharomyces
6. Non-conventional brewer's yeasts
7. The spontaneous fermentation
8. Aroma of craft beer
9. Control of critical points of the production process
10. Functional traits of craft beers
11. Sustainability of craft beer production process
- No. of pages: 286
- Language: English
- Edition: 1
- Published: May 1, 2025
- Imprint: Academic Press
- Paperback ISBN: 9780443160158
- eBook ISBN: 9780443160165
PR
Patrizia Romano
Patrizia Romano has been a professor at Universitas Mercatorum teaching Food and Wine Microbiology since 2020. Prior to that, she was a full professor of Agricultural Microbiology at the University of Basilicata, where she served in various other academic roles, including President of bachelor courses, vice-Dean of the Faculty of Agriculture, vice-Director of the Department, and pro-Rector for internationalization courses. Dr. Romano is also a full academic of the Academy of Vine and Wine (AIVV); a member of ICY (International Commission on Yeasts) as an expert on yeasts in food; delegate of MIPAAF (Italian Ministry of Agricultural, Food and Forestry Policies) for the OIV (Organization Internationale de la Vigne et du Vin); a member of the Italian Society of Agro-Food and Environmental Microbiology (SIMTREA), where she is coordinator of the Italian Group of Vine and Wine Microbiology (GMVV); and a member of the Academy of Sciences of Mediterranean Biodiversity (ASBM).
Affiliations and expertise
Professor, Faculty of Economy, Universitas Mercatorium, Rome, ItalyMC
Maurizio Ciani
Maurizio Ciani is a full professor of Biotechnology of Microorganisms in the Department of Life and Environmental Sciences at the Polytechnic University of Marche, where he has worked since 2006. He is the Departmental Coordinator for the Faculty of Science and served as Delegate of the Rector for the orientation "in itinere" of students (2014-2019). He serves on the editorial board of Food Microbiology, In. J. Wine Res., Frontiers in Microbiology, Foods, Fermentation, Microorganisms, and the International Journal of Molecular Science. He is also an editor of Frontiers in Microbiology and Editor in chief of section for Microorganisms. He is a member of Accademia Italiana della Vite e del Vino and in the expert group of Ministero delle Politiche Agricole e Forestali for the OIV (Organization International du Vin).
Affiliations and expertise
Professor, Università Politecnica delle Marche, Ancona, ItalyAC
Angela Capece
Angela Capece is an associate professor at SAFE School, University of Basilicata. She holds a master’s degree in Food Science and Technology and a PhD in Food Biotechnology, both from the University of Basilicata, in 1998 and 2003, respectively. She obtained the National Scientific Qualification to function as a full professor in 2017. She is member of the Commission for Quality Control of University of Basilicata. She is also member of the Italian Society of Microbiology (SIMTREA) and of the Italian delegation of the Coordination Committee of OIV (Organisation Internationale de la Vigne et du Vin), as an expert in the Microbiology Group for Enology Commission. She was member of the organizing committees of national and international conferences and currently serves as a referee for several international journals.
Affiliations and expertise
Università degli Studi della Basilicata, Potenza, Italy