Marc T. M. Koper
Angewandte Chemie (International ed.),
July 20, 2018, Letnik:
57, Številka:
30
Journal Article
Recenzirano
“If I had one year of paid leave I would just read and think. My favorite drink is a cold beer after a long bike ride ...” This and more about Marc T. M. Koper can be found on page 9214.
The beer of today-brewed from malted grain and hops, manufactured by large and often multinational corporations, frequently associated with young adults, sports, and drunkenness-is largely the result ...of scientific and industrial developments of the nineteenth century. Modern beer, however, has little in common with the drink that carried that name through the Middle Ages and Renaissance. Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike,Beer in the Middle Agesand the Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing. During the medieval and early modern periods beer was as much a daily necessity as a source of inebriation and amusement. It was the beverage of choice of urban populations that lacked access to secure sources of potable water; a commodity of economic as well as social importance; a safe drink for daily consumption that was less expensive than wine; and a major source of tax revenue for the state. InBeer in the Middle Ages and the Renaissance, Richard W. Unger has written an encompassing study of beer as both a product and an economic force in Europe. Drawing from archives in the Low Countries and England to assemble an impressively complete history, Unger describes the transformation of the industry from small-scale production that was a basic part of housewifery to a highly regulated commercial enterprise dominated by the wealthy and overseen by government authorities. Looking at the intersecting technological, economic, cultural, and political changes that influenced the transformation of brewing over centuries, he traces how improvements in technology and in the distribution of information combined to standardize quality, showing how the process of urbanization created the concentrated markets essential for commercial production. Weaving together the stories of prosperous businessmen, skilled brewmasters, and small producers, this impressively researched overview of the social and cultural practices that surrounded the beer industry is rich in implication for the history of the period as a whole.
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 produce beer in a ...more sophisticated and efficient way. The proliferation of specialty hop varieties has been behind the popularity of craft beers seen in the past few years around the world. Craft brewers interpret historic beer with unique styles. Craft beers are undergoing an unprecedented period of growth, and more than 150 beer styles are currently recognized.
This Special Issue, Brewing and Craft Beer, comprises nine different works by researchers from 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 different parts of the world.
Low-alcohol beer (LAB) is a growing part of the brewing industry in terms of market volumes and consumer interest. Universities and research centres are making efforts to improve organoleptic profile ...and flavour stability of the product. One of the main limitations of such products is the stability. These beers must be severely filtered and pasteurized, causing a significant loss of quality in terms of flavour. Herein, flavour stability of an unpasteurized and unfiltered LAB was checked during 120 days of cold storage (4 ± 1 °C). The results showed that the beer remained stable for 120 days for many observed parameters. The alcohol content increased from 0.5 to 0.7% v/v. The beer without oxygen was more stable than that filled with oxygen in the headspace. The results confirmed the possibility to produce an unpasteurized craft LAB by
Saccharomycodes ludwigii
by the cold chain.
Graphical Abstract
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