Table Of Contentbeverages
Brewing and
Craft Beer
Edited by
Luis F. Guido
Printed Edition of the Special Issue Published in Beverages
www.mdpi.com/journal/beverages
Brewing and Craft Beer
Brewing and Craft Beer
SpecialIssueEditor
Lu´ısFerreiraGuido
MDPI•Basel•Beijing•Wuhan•Barcelona•Belgrade
SpecialIssueEditor
Lu´ısFerreiraGuido
UniversityofPorto
Portugal
EditorialOffice
MDPI
St.Alban-Anlage66
4052Basel,Switzerland
ThisisareprintofarticlesfromtheSpecialIssuepublishedonlineintheopenaccessjournalBeverages
(ISSN 2306-5710) from 2018 to 2019 (available at: https://www.mdpi.com/journal/beverages/
specialissues/CraftBeer)
Forcitationpurposes,citeeacharticleindependentlyasindicatedonthearticlepageonlineandas
indicatedbelow:
LastName, A.A.; LastName, B.B.; LastName, C.C.ArticleTitle. JournalNameYear, ArticleNumber,
PageRange.
ISBN978-3-03921-489-1(Pbk)
ISBN978-3-03921-490-7(PDF)
(cid:2)c 2019bytheauthors. ArticlesinthisbookareOpenAccessanddistributedundertheCreative
Commons Attribution (CC BY) license, which allows users to download, copy and build upon
publishedarticles,aslongastheauthorandpublisherareproperlycredited,whichensuresmaximum
disseminationandawiderimpactofourpublications.
ThebookasawholeisdistributedbyMDPIunderthetermsandconditionsoftheCreativeCommons
licenseCCBY-NC-ND.
Contents
AbouttheSpecialIssueEditor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vii
Prefaceto”BrewingandCraftBeer”. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ix
LuisF.Guido
BrewingandCraftBeer
Reprintedfrom:beverages2019,5,51,doi:10.3390/beverages5030051. . . . . . . . . . . . . . . . . 1
StevenR.Miller,J.RobertSirrine,AshleyMcFarland,PhilipH.HowardandTreyMalone
Craft Beer as a Means of Economic Development: An Economic Impact Analysis of the
MichiganValueChain
Reprintedfrom:beverages2019,5,35,doi:10.3390/beverages5020035. . . . . . . . . . . . . . . . . 3
FaliMbeh.Harry,DesobgoZangue´SteveCarlyandNsoEmmanuelJong
SorghumCoffee–LactoseStoutProductionandItsPhysico-ChemicalCharacterization
Reprintedfrom:beverages2019,5,20,doi:10.3390/beverages5010020. . . . . . . . . . . . . . . . . 16
Carmelita da Costa Jardim, Daiana de Souza, Isabel Cristina Kasper Machado,
Laura Massochin Nunes Pinto, Renata Cristina de Souza Ramos and Juliano Garavaglia
Sensory Profile, Consumer Preference and Chemical Composition of Craft Beers from Brazil
Reprintedfrom:beverages2018,4,106,doi:10.3390/beverages4040106 . . . . . . . . . . . . . . . . 37
FelipePereiradeMouraandThiagoRochadosSantosMathias
AComparativeStudyofDryandWetMillingofBarleyMaltandItsInfluenceonGranulometry
andWortComposition
Reprintedfrom:beverages2018,4,51,doi:10.3390/beverages4030051. . . . . . . . . . . . . . . . . 49
JasminaLukinac,KristinaMastanjevic´,KresˇimirMastanjevic´,GjoreNakovandMarkoJukic´
ComputerVisionMethodinBeerQualityEvaluation—AReview
Reprintedfrom:beverages2019,5,38,doi:10.3390/beverages5020038. . . . . . . . . . . . . . . . . 57
ClaudiaGonzalezViejo,DamirD.Torrico,FrankR.DunsheaandSigfredoFuentes
Development of Artificial Neural Network Models to Assess Beer Acceptability Based on
Sensory Properties Using a Robotic Pourer: A Comparative Model Approach to Achieve an
ArtificialIntelligenceSystem
Reprintedfrom:beverages2019,5,33,doi:10.3390/beverages5020033. . . . . . . . . . . . . . . . . 78
Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir D. Torrico, Mei Huii Lee, Yue Qin Hu,
SanjitChakrabortyandFrankR.Dunshea
The Effect of Soundwaves on Foamability Properties and Sensory of Beers with a Machine
LearningModelingApproach
Reprintedfrom:beverages2018,4,53,doi:10.3390/beverages4030053. . . . . . . . . . . . . . . . . 88
DeepakKumar,Anna-SophieHager,AlbertoSun,WinokDebyser,BrunoJavierGuagliano
andVijaySingh
ImprovingFermentationRateduringUseofCornGritsinBeverageAlcoholProduction
Reprintedfrom:beverages2019,5,5,doi:10.3390/beverages5010005 . . . . . . . . . . . . . . . . . 103
CarlosSilvaFerreira,EtienneBodartandSoniaCollin
WhyCraftBrewersShouldBeAdvisedtoUseBottleRefermentationtoImproveLate-Hopped
BeerStability
Reprintedfrom:beverages2019,5,39,doi:10.3390/beverages5020039. . . . . . . . . . . . . . . . . 115
v
About the Special Issue Editor
Lu´ıs Ferreira Guido is currently an Assistant Professor in the Department of Chemistry and
Biochemistry at University of Porto. He completed a M.Sc. in Biochemistry (1995) and a Ph.D.
in Analytical Chemistry (2004) at University of Porto. He has published about 50 papers in SCI
indexedjournalsand2bookchapters.Heistheco-authorofoneEuropeanPatentandEditorialBoard
Memberofseveraljournals.Hehassupervised5Ph.D.thesesand30M.Sc.theses.Hismainresearch
interestsaredividedintoanalyticalchemistry(massspectrometry,chromatographyandbioanalytical
techniques)andbrewingchemistry(beerflavor,beerstability,antioxidants,andpolyphenols).
vii
Preface to ”Brewing and Craft Beer”
Beer is a beverage with more than 8000 years of history, and the process of brewing has not
changed much over the centuries. However, important technical advances have allowed us to
producebeerinamoresophisticatedandefficientway.Theproliferationofspecialtyhopvarietieshas
beenbehindthepopularityofcraftbeersseeninthepastfewyearsaroundtheworld.Craftbrewers
interprethistoricbeerwithuniquestyles. Craftbeersareundergoinganunprecedentedperiodof
growth,andmorethan150beerstylesarecurrentlyrecognized.Whilemanystudieshavesuggested
the beer value chain might be a vehicle for economic growth, few have estimated the economic
impactsofcraftbeertoageographicalregion. CraftBeerasaMeansofEconomicDevelopment:An
EconomicImpactAnalysisoftheMichiganValueChainisaveryinterestingstudyinthisSpecialIssue
suggestingthatstategovernmentsmightgenerateeconomicgrowthbycreatingabusinessclimate
thatisconducivetothegrowthoftheinstatebeervaluechain[1].
ThisSpecialIssue,BrewingandCraftBeer,comprisesninedifferentworksbyresearchersfrom
five continents (North America, South America, Europe, Africa, and Oceania). This Special Issue
reflects thus a broad perspective on the most important questions that concern the researchers in
differentpartsoftheworld. OnesuchproblemisthedifficultytocultivatebarleyontheAfrican
continent. Barley is a temperate cereal, and the African climate is unsuitable for its cultivation.
Theprocessofbrewinglagerbeerwithcerealsotherthanbarleyisgrowingtobeacommonpractice,
especiallyinnon-barley-producingcountries. MbehHarryetal. demonstratehowsorghumcanbe
wellandefficientlyutilizedindustriallyinCameroonforproducingbeer[2].
Hopsareaveryimportantcomponentforthesuccessofcraftbeer.Thearomaandflavorofhops
instronglyhoppedandoftenindryhoppedbeersareparticularlyresponsibleforthecharacterof
suchbeers. TheworkofdaCostaJardimetal. [3]advancestheunderstandingandcomplexityof
thesensoryprofileofdifferentstylesofcraftbeersfromSouthernBrazil. Theyreportthatthebeer
withthelowestbitternesshadahigherpreferenceamongconsumers, showingbitternessasakey
factorthatinfluencesbeerpreferenceandleadstoadeclineinconsumerpreference.AlsofromBrazil,
acomparativestudyofdryandwetmillingofbarleyispresentedbyPereiradeMouraetal. [4].
Theirresultsindicatethebestmillingconditionstoobtainagoodmashingyieldinordertoincrease
competitivenessofthemicrobreweriessector,aswellastoimproveproductqualityandtopromote
thereductionofproductioncosts.
The main quality characteristics of beer are appearance, aroma, flavor, and mouthfeel.
Computer vision is a non-destructive technique which has been applied in automated inspection
andmeasurement.Lukinacetal.presentanoverviewoftheapplicationsandthelatestachievements
ofcomputervisionmethodsindeterminingthequalityattributesofbeer[5]. Theuseofmachine
learningalgorithms,especiallyartificialneuralnetworks(ANN),hasbecomemorepopularinrecent
years,astheyaidinincreasingaccuracyandreducingtimeandcostthroughanalyticalandsensory
methods to assess the quality and acceptability of beverages. These models may be used as a
cost-effective method for the fast-screening of beers during processing to assess the acceptability
moreefficiently, asreportedbyGonzalezViejoetal. [6]. Thesameteamusesamachinelearning
modellingapproachtostudytheeffectofsoundwavesonfoamabilitypropertiesandsensoryofbeers
[7].Theyshowthattheuseofsoundwavesisapotentialtreatmentinbrewingtoimprovebeerquality
byincreasingthenumberofsmallbubblesandthefoamabilitywithoutdisruptingyeastormodifying
thearomaandflavorprofile.
ix
