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Letteratura scientifica selezionata sul tema "Maltmen craft"

Autore: Grafiati

Pubblicato: 29 luglio 2024

Ultima modifica: 31 luglio 2024

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Articoli di riviste sul tema "Maltmen craft"

Vieira, José Sebastião Cidreira, Danyelson de Sousa Cavalcante, Alexandre da Costa Reis, Davina Camelo Chaves, Efraim Costa Pereira, Igor Alves da Silva, Germildo Juvenal Muchave e Makson Rangel de Melo Rodrigues. "Production and characterization of craft beers IPA style with addition from malted green beans and babaçu mesocarp". Revista de Gestão e Secretariado 15, n. 4 (25 aprile 2024): e3673. http://dx.doi.org/10.7769/gesec.v15i4.3673.

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Beer is the most consumed alcoholic drink in the world, and Brazil ranks as the third largest consumer. This work aimed to produce high-fermentation craft beers, IPA style, containing adjuncts, malted beans and babassu mesocarp to incorporate colour, flavour and differentiated aroma into the final product. The beer obtained was subjected to physical-chemical and microbiological characterization. Bean grains and mesocarp contributed significantly to the increased primitive extract and alcohol content of the beers above. In terms of colour, they were classified as light and dark; in terms of bitterness, they were called bitter and very bitter beers. The microbiological results identified the absence of mould and the presence of yeast and mesophilic bacteria. The municipality of Zé Doca-MA has full conditions for producing craft beers using low-cost raw materials capable of generating a quality and well-accepted final product.

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Neethling†, Bertie. "The brand names of craft gins in South Africa*". Naming and Labelling Contexts of Cultural Importance in Africa 10, n. 2 (31 dicembre 2023): 224–39. http://dx.doi.org/10.1075/ijolc.00052.nee.

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Abstract Gin has become a very popular alcoholic drink, and is often used with various other mixers, often including fruit. The definition ( Collins Paperback English Dictionary ) reads as follows: “an alcoholic drink distilled from malted grain and flavoured juniper berries” (1994: 351). One of the most common drinks is gin mixed with tonic water, but there are also others mixers involved. Recently, in 2020, a competition was held in South Africa, with a panel of assessors tasting a wide variety of gins, and many who supplied their gin products with the brand names thereof achieved gold and silver medals for their entries of mainly craft gins. The purpose of this contribution is to analyze the various craft gin names in South Africa, as well as the names of the producing firms, distilleries, and estates. Within the context of onomastics, the focus is therefore on the actual name of the brand as it appears on the label, as well as on the location where it was produced, hence it is a combination of brand and location.

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Shin, Rachel, e Cory Searcy. "Evaluating the Greenhouse Gas Emissions in the Craft Beer Industry: An Assessment of Challenges and Benefits of Greenhouse Gas Accounting". Sustainability 10, n. 11 (14 novembre 2018): 4191. http://dx.doi.org/10.3390/su10114191.

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A growing number of companies in the brewery industry have made commitments to measure and reduce their greenhouse gas (GHG) emissions. However, many brewers, particularly craft brewers with relatively low rates of production, have not made such commitments. The purpose of this research was to investigate the challenges and benefits of measuring and reducing GHG emissions in the craft brewery industry. The research was conducted in Ontario, Canada, which has seen strong recent growth in the craft brewery industry. A case study and semi-structured interviews among Ontario Craft Brewers were conducted. The case study found that indirect (scope 3 GHGs under the WBCSD & WRI GHG Protocol) GHG sources accounted for 46.4% of total GHGs, with major sources from barley agriculture, malted barley transportation, and bottle production. Direct emissions (scope 1) accounted for only 14.9% of GHGs, while scope 2 emissions, comprised mainly of energy consumption, accounted for 38.7% of GHGs. The case study used case company primary data, and secondary data such as emission factors from external sources. The case study and interviews found that the main challenges in calculating brewery GHGs are secondary data availability, technical knowledge, and finances. The semi-structured interviews, which used prepared interview questions and probes to encourage follow-up answers, also found that the main benefits for Ontario breweries to measure their GHGs include sustainability marketing and preserving the environment. The interviews also found a poor understanding of carbon regulation among Ontario Craft Brewers, which is interesting considering that Ontario implemented a provincial cap and trade program in 2017.

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Pascari, Xenia, Sonia Marin, Antonio J. Ramos e Vicente Sanchis. "Relevant Fusarium Mycotoxins in Malt and Beer". Foods 11, n. 2 (17 gennaio 2022): 246. http://dx.doi.org/10.3390/foods11020246.

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Mycotoxins are secondary fungal metabolites of high concern in the food and feed industry. Their presence in many cereal-based products has been numerously reported. Beer is the most consumed alcoholic beverage worldwide, and Fusarium mycotoxins originating from the malted and unmalted cereals might reach the final product. This review aims to describe the possible Fusarium fungi that could infect the cereals used in beer production, the transfer of mycotoxins throughout malting and brewing as well as an insight into the incidence of mycotoxins in the craft beer segment of the industry. Studies show that germination is the malting step that can lead to a significant increase in the level of all Fusarium mycotoxins. The first step of mashing (45 °C) has been proved to possess the most significant impact in the transfer of hydrophilic toxins from the grist into the wort. However, during fermentation, a slight reduction of deoxynivalenol, and especially of zearalenone, is achieved. This review also highlights the limited research available on craft beer and the occurrence of mycotoxins in these products.

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Martin-Lobera, Carlos, Fernando Aranda, Patricia Lozano-Martinez, Isabel Caballero e Carlos A. Blanco. "Bread as a Valuable Raw Material in Craft Ale Beer Brewing". Foods 11, n. 19 (28 settembre 2022): 3013. http://dx.doi.org/10.3390/foods11193013.

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One of the ingredients used for brewing is barley, which should be malted; it is considered the most polluting agricultural input. On the other hand, food wastage is today a widespread problem that causes significant environmental damage and also generates large economic losses worldwide. One of the most wasted food products is bread; it is estimated that hundreds of tons of bread are wasted every day worldwide. In this study, the brewing of ale beers with bread was carried out. For this purpose, up to 50% of the malt weight was replaced by different types of bread: wheat bread, whole wheat bread, rye bread, and corn bread. A physicochemical and sensory comparison was made with 100% malt ale beer. All beers brewed with bread had an alcoholic strength similar to that of the control beer, except the corn beer. Beers brewed with whole grain bread showed a higher antioxidant capacity and a higher total polyphenol content. The sensory analysis presented different profiles depending on the type of bread; in general, the addition of bread created a greater olfactory intensity in nose. Thus, it was found that it is possible to brew beer with bread substituting up to 50% of the malt. In addition, it was also shown that the beer brewed with whole wheat bread had similar characteristics to the control beer, even improving some beneficial health properties, representing a great advantage for the brewing industry all over the world.

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Ciocan, Marius Eduard, Rozália Veronika Salamon, Ágota Ambrus, Georgiana Gabriela Codină, Ancuța Chetrariu e Adriana Dabija. "Use of Unmalted and Malted Buckwheat in Brewing". Applied Sciences 13, n. 4 (8 febbraio 2023): 2199. http://dx.doi.org/10.3390/app13042199.

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With the goal of introducing specialty beers with full flavor and effective processing, craft and functional beer have revived old assortments and established new assortments in countries throughout the world. These unique selections are produced utilizing various ingredient combinations or changes to the brewing process. Given the rise in celiac disease sufferers in recent years, research investigations on the use of buckwheat in brewing, particularly gluten-free beer, have intensified. In this study, malted and unmalted buckwheat were proposed for use in brewing, and the results were contrasted with those of beer made entirely of malted barley. Commercial enzymes were added to the technical mashing process in order to optimize it and increase output yield. It was simple to incorporate buckwheat in the technological process to produce a final product that, in many respects, resembled conventional beer, making buckwheat suitable for regular beer drinkers. In terms of original extract, apparent extract, alcohol content, and energy value, the beer obtained from 100% barley malt differs from the final beer, but only minor variations were found in color, pH, and bitterness value. Ethyl alcohol, a particularly significant distinguishing characteristic, was impacted by the use of buckwheat malt and unmalted buckwheat. The beer made from buckwheat was acceptable from a sensory perspective in terms of flavor, aroma, texture, bitterness, etc. The results demonstrate that the researched raw materials can be successfully used in the production of beer, both in malted and unmalted forms. For the latter option, it is recommended to use enzyme preparations to speed up the mashing and filtration of the wort.

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Kuta, Agnieszka, e Maria Balcerek. "New trends or return to traditional methods in the production of grain spirits?" Acta Universitatis Lodziensis. Folia Biologica et Oecologica 17 (29 settembre 2021): 63–69. http://dx.doi.org/10.18778/1730-2366.16.16.

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This review article is based on scientific and popular science publications as well as articles from branch magazines that refer to the production of alcohol in Poland based on traditional grain raw materials. New trends in the production of broadly understood alcoholic beverages point to a return to traditional raw materials and production methods, preferably carried out in small, traditional distillery – crafted beers, local wines or spirits. Consumers desire a return to tradition, however, it is equally important to maintain the right quality and efficiency of production. The future of alcoholic beverages based on malted and unmalted cereals in Poland is associated with the search for specific varieties of cereals, their mixtures as well as fermentation and distillation processes that will allow the production of ‘craft spirits’.

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Nieto-Sarabia, Vogar Leonel, Guiomar Melgar-Lalanne, Christian Bryan Ballinas-Cesatti, Fernando Abiram García-García, Jorge Alberto Jose-Salazar, César Mateo Flores-Ortiz, Eliseo Cristiani-Urbina e Liliana Morales-Barrera. "Brewing a Craft Belgian-Style Pale Ale Using Pichia kudriavzevii 4A as a Starter Culture". Microorganisms 11, n. 4 (9 aprile 2023): 977. http://dx.doi.org/10.3390/microorganisms11040977.

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There is an expanding market for beer of different flavors. This study aimed to prepare a craft Belgian-style pale ale with a non-Saccharomyces yeast. Pichia kudriavzevii 4A was used as a sole starter culture, and malted barley as the only substrate. The ingredients and brewing process were carefully monitored to ensure the quality and innocuousness of the beverage. During fermentation, the yeast consumed 89.7% of total sugars and produced 13.8% v/v of ethanol. The product was fermented and then aged for 8 days, adjusted to 5% v/v alcohol, and analyzed. There were no traces of mycotoxins, lead, arsenic, methanol, or microbiological contamination that would compromise consumer health. According to the physicochemical analysis, the final ethanol concentration (5.2% v/v) and other characteristics complied with national and international guidelines. The ethyl acetate and isoamyl alcohol present are known to confer sweet and fruity flavors. The sensory test defined the beverage as refreshing and as having an apple and pear flavor, a banana aroma, and a good level of bitterness. The judges preferred it over a commercial reference sample of Belgian-style pale ale made from S. cerevisiae. Hence, P. kudriavzevii 4A has the potential for use in the beer industry.

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Baiano, Antonietta, Anna Fiore, Barbara la Gatta, Vittorio Capozzi, Nicola De Simone, Carmela Gerardi e Francesco Grieco. "Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers". Beverages 10, n. 1 (15 gennaio 2024): 8. http://dx.doi.org/10.3390/beverages10010008.

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Craft beer quality is the result of the complex interactions among ingredients. The purpose of this work was to assess the influence of combinations of cereal mixtures, yeast strains, and sucrose added for the refermentation in bottle on the physico-chemical and sensory characteristics of the resulting beers in order to maximize their antioxidant content and overall quality. More in depth, brewing trials were carried out with 16 combinations of 2 cereal mixtures (made of 60% malted barley/40% unmalted durum or soft wheat), 4 oenological Saccharomyces cerevisiae strains (17290 and 14061 isolated from Negroamaro; 9502 and 9518 from Susumaniello musts), and 2 concentrations of sucrose for refermentation (6 and 9 g/L). If maximizing the total phenolic content is the goal, the best beers were those obtained from the mixtures containing durum wheat and fermented by S. cerevisiae 17290 and 14061. Instead, the best sensory results were obtained from brewing the mixture containing the unmalted common wheat and fermented by S. cerevisiae 9518 thanks to their persistent foam; high turbidity, alcohol content, effervescence, and body; and low saltiness and sourness. The physico-chemical and sensory quality of beers were mainly affected by the cereal mixtures and secondarily by yeasts. The quantity of sucrose added for refermentation affected only CO2, residual sugar, and foam.

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Pereira, Érika Carvalho, Nayara Milena Silva Dos Santos, Rodney Santos Formaggini e Raquel Gomes De Oliveira. "Geração de biogás a partir da biomassa do malte da fabricação de cervejas artesanais / Biogas generation from the biomass of craft beer malt". Brazilian Journal of Development 7, n. 10 (26 ottobre 2021): 99933–46. http://dx.doi.org/10.34117/bjdv7n10-349.

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Libri sul tema "Maltmen craft"

Douie, Robert. Chronicles of the Maltmen Craft in Glasgow, 1605-1879: With Appendix Containing the Constitution of the Craft Recognised and Established by Letter of Guildry, Parliament, Town Councils, and Archbishop's Charter, Etc. Creative Media Partners, LLC, 2022.

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Capitoli di libri sul tema "Maltmen craft"

Raitz, Karl. "Kentucky’s Distilling Heritage". In Bourbon's Backroads, 5–20. University Press of Kentucky, 2019. http://dx.doi.org/10.5810/kentucky/9780813178424.003.0002.

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American spirits distilling was based on European and colonial traditions and the age-old knowledge that by milling grain into a fine meal and mixing it with malted barley, yeast, and water, one could convert starches into sugars, which could be fermented and distilled into alcohol spirits. Migrants from Europe and the coastal colonies established distilleries in Kentucky before statehood in 1792, and an estimated 2,200 distilleries were in operation by 1810. The vocation evolved from subsistence-scale farmers and millers who made corn whiskey into twenty-first-century commercial businesses that produce bourbon on an industrial scale. The change from craft to industrial distilling was accompanied by distinctive changes in the landscape as distillers adopted steam engines and abandoned water-power sites; farmers expanded grain production; timber was harvested to make barrel staves; and manufactures built steam engines, boats, and railroads. Whiskey production increasingly focused on the Bluegrass and Pennyroyal regions and Ohio Valley cities. The changeover was enabled by transportation improvements such as turnpikes, railroads, and steamboats. Production was increasingly controlled by internal revenue personnel, and distillers were harried by temperance advocates. By the eve of Prohibition in 1919, only 182 distilleries remained in operation.

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