Cargando…

Representations of Low(er) Alcohol (Craft) Beer in the United States

Given increasing social interest in health and wellness, rising cultural trends toward sobriety and moderating alcohol intake, and improvements in brewing technology, low(er) alcohol beer is a rising segment in the beer industry for both craft and larger-scale producers. In this paper, we assess the...

Descripción completa

Detalles Bibliográficos
Autores principales:	Myles, Colleen C., Weil, Bren Vander, Wiley, Delorean, Watson, Bart
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736915/ https://www.ncbi.nlm.nih.gov/pubmed/36500982 http://dx.doi.org/10.3390/nu14234952

Ejemplares similares

Mycotoxin profiling of 1000 beer samples with a special focus on craft beer
por: Peters, Jeroen, et al.
Publicado: (2017)

Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer
por: Borșa, Andrei, et al.
Publicado: (2022)

Beer‐spoilage characteristics of Staphylococcus xylosus newly isolated from craft beer and its potential to influence beer quality
por: Yu, Zhimin, et al.
Publicado: (2019)

Beer in the United States
Publicado: (1892)

The Value of Craft Beer Styles: Evidence from the Italian Market
por: Bimbo, Francesco, et al.
Publicado: (2023)

Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures
por: Nasuti, Chiara, et al.
Publicado: (2023)

Lachancea quebecensis a Novel Isolate for the Production of Craft Beer
por: Galaz, Valeria, et al.
Publicado: (2023)

Influence of Brewing Process on the Profile of Biogenic Amines in Craft Beers
por: Gil, Renato L., et al.
Publicado: (2022)

Impact of Dealcoholization by Osmotic Distillation on Metabolic Profile, Phenolic Content, and Antioxidant Capacity of Low Alcoholic Craft Beers with Different Malt Compositions
por: Petrucci, Rita, et al.
Publicado: (2021)

Physicochemical Properties and Antioxidant Activity of Portuguese Craft Beers and Raw Materials
por: Silva, Sara, et al.
Publicado: (2022)

Bread as a Valuable Raw Material in Craft Ale Beer Brewing
por: Martin-Lobera, Carlos, et al.
Publicado: (2022)

A comprehensive review of the benefits of drinking craft beer: Role of phenolic content in health and possible potential of the alcoholic fraction
por: Tirado-Kulieva, Vicente Amirpasha, et al.
Publicado: (2023)

Application of NMR and Chemometrics for the Profiling and Classification of Ale and Lager American Craft Beer
por: Vasas, Morgan, et al.
Publicado: (2021)

Consumer acceptance of upcycled craft beer: a New Zealand case study
por: Goodman-Smith, Francesca, et al.
Publicado: (2023)

Tasting the Italian Terroir through Craft Beer: Quality and Sensory Assessment of Cascade Hops Grown in Central Italy and Derived Monovarietal Beers
por: Carbone, Katya, et al.
Publicado: (2021)

A Simple Method for Evaluating the Bioactive Phenolic Compounds’ Presence in Brazilian Craft Beers
por: Silva, Marcelo Coelho, et al.
Publicado: (2021)

Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production
por: Ciont, Călina, et al.
Publicado: (2022)

Effect of the Addition of Lemongrass (Cymbopogon citratus) on the Quality and Microbiological Stability of Craft Wheat Beers
por: Belcar, Justyna, et al.
Publicado: (2022)

Use of Coffee Bean Bagasse Extracts in the Brewing of Craft Beers: Optimization and Antioxidant Capacity
por: Chacón-Figueroa, Isabel H., et al.
Publicado: (2022)

Comparative analysis of mycotoxin, pesticide, and elemental content of Canarian craft and Spanish mainstream beers
por: González, Pablo Alonso, et al.
Publicado: (2023)

Addition of Spirulina to Craft Beer: Evaluation of the Effects on Volatile Flavor Profile and Cytoprotective Properties
por: Taiti, Cosimo, et al.
Publicado: (2023)

Increasing Higher Alcohols and Acetates in Low-Alcohol Beer by Proteases
por: Lin, Claire Lin, et al.
Publicado: (2023)

Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non-Saccharomyces Yeasts
por: Peces-Pérez, Rosa, et al.
Publicado: (2022)

Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer
por: Canonico, Laura, et al.
Publicado: (2022)

Electrochemical Evaluation of Cd, Cu, and Fe in Different Brands of Craft Beers from Quito, Ecuador
por: López-Balladares, Oscar, et al.
Publicado: (2023)

Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer
por: Galli, Viola, et al.
Publicado: (2023)

Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom Pleurotus eryngii
por: Cirlincione, Fortunato, et al.
Publicado: (2023)

Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer
por: Methner, Yvonne, et al.
Publicado: (2022)

Beer Compared with Other Alcoholics
Publicado: (1890)

A Binary Logistic Regression Model as a Tool to Predict Craft Beer Susceptibility to Microbial Spoilage
por: Rodríguez-Saavedra, Magaly, et al.
Publicado: (2021)

Biogas production from malt bagasse from craft beer industry: kinetic modeling and process simulation
por: Tschoeke, Isabelle Cristine Prohmann, et al.
Publicado: (2023)

Exploiting Non-Conventional Yeasts for Low-Alcohol Beer Production
por: Simões, João, et al.
Publicado: (2023)

Features of Non-Alcoholic Beer on Cardiovascular Biomarkers. Can It Be a Substitute for Conventional Beer?
por: Sancén, Marco, et al.
Publicado: (2022)

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients
por: De Simone, Nicola, et al.
Publicado: (2021)

Getting personal with collaborative sustainability experimentation: Reflections and recommendations from a transdisciplinary partnership with the Swedish craft beer sector
por: Ness, Barry, et al.
Publicado: (2022)

Resource Crafting: Is It Really ‘Resource’ Crafting—Or Just Crafting?
por: Hu, Qiao, et al.
Publicado: (2019)

Magnetic Molecularly Imprinted Nano-Conjugates for Effective Extraction of Food Components—A Model Study of Tyramine Determination in Craft Beers
por: Luliński, Piotr, et al.
Publicado: (2021)

Effects of Beer, Non-Alcoholic Beer and Water Consumption before Exercise on Fluid and Electrolyte Homeostasis in Athletes
por: Castro-Sepulveda, Mauricio, et al.
Publicado: (2016)

Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer
por: Lafontaine, Scott, et al.
Publicado: (2020)

Story telling: crafting identities
por: McMahon, Mary, et al.
Publicado: (2013)

Cannot write session to /tmp/vufind_sessions/sess_3aavuf3u195solih47qbnqhlas