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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. [ABSTRACT FROM AUTHOR]

The increasing demand for craft beer is driving the search for novel ale yeast cultures from brewing-related wild environments. The focus of bioprospecting for craft cultures is to identify feral yeasts suitable to imprint unique sensorial attributes onto the final product. Here, we integrated phylogenetic, genotypic, genetic, and metabolomic techniques to demonstrate that sour beer during aging in wooden barrels is a source of suitable craft ale yeast candidates. In contrast to the traditional lambic beer maturation phase, during the aging of sour-matured production-style beer, different biotypes of Saccharomyces cerevisiae dominated the cultivable in-house mycobiota, which were followed by Pichia membranifaciens, Brettanomyces bruxellensis, and Brettanomyces anomalus. In addition, three putative S. cerevisiae × Saccharomyces uvarum hybrids were identified. S. cerevisiae feral strains sporulated, produced viable monosporic progenies, and had the STA1 gene downstream as a full-length promoter. During hopped wort fermentation, four S. cerevisiae strains and the S. cerevisiae × S. uvarum hybrid WY213 exceeded non-Saccharomyces strains in fermentative rate and ethanol production except for P. membranifaciens WY122. This strain consumed maltose after a long lag phase, in contrast to the phenotypic profile described for the species. According to the STA1+ genotype, S. cerevisiae partially consumed dextrin. Among the volatile organic compounds (VOCs) produced by S. cerevisiae and the S. cerevisiae × S. uvarum hybrid, phenylethyl alcohol, which has a fruit-like aroma, was the most prevalent. In conclusion, the strains characterized here have relevant brewing properties and are exploitable as indigenous craft beer starters. [ABSTRACT FROM AUTHOR]

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.

The increasing demand for craft beer is driving the search for novel ale yeast cultures from brewing-related wild environments. The focus of bioprospecting for craft cultures is to identify feral yeasts suitable to imprint unique sensorial attributes onto the final product. Here, we integrated phylogenetic, genotypic, genetic, and metabolomic techniques to demonstrate that sour beer during aging in wooden barrels is a source of suitable craft ale yeast candidates. In contrast to the traditional lambic beer maturation phase, during the aging of sour-matured production-style beer, different biotypes of Saccharomyces cerevisiae dominated the cultivable in-house mycobiota, which were followed by Pichia membranifaciens, Brettanomyces bruxellensis, and Brettanomyces anomalus. In addition, three putative S. cerevisiae × Saccharomyces uvarum hybrids were identified. S. cerevisiae feral strains sporulated, produced viable monosporic progenies, and had the STA1 gene downstream as a full-length promoter. During hopped wort fermentation, four S. cerevisiae strains and the S. cerevisiae × S. uvarum hybrid WY213 exceeded non-Saccharomyces strains in fermentative rate and ethanol production except for P. membranifaciens WY122. This strain consumed maltose after a long lag phase, in contrast to the phenotypic profile described for the species. According to the STA1+ genotype, S. cerevisiae partially consumed dextrin. Among the volatile organic compounds (VOCs) produced by S. cerevisiae and the S. cerevisiae × S. uvarum hybrid, phenylethyl alcohol, which has a fruit-like aroma, was the most prevalent. In conclusion, the strains characterized here have relevant brewing properties and are exploitable as indigenous craft beer starters.

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Copyright of Exacta is the property of Exacta - Engenharia de Producao and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Emmer is among the most ancient domesticated grains. In craft brewing, emmer is used in an adjunct, due to its tannic astringency and typical nutty aroma. The aim of this study was to evaluate the effects on the quality of emmer-based craft beers exerted by the employment of two novel brewing procedures (BP1 and BP2) and four oenological Saccharomyces cerevisiae starter strains, namely 17,290, 14,061, 9502, and 9518. The two technological approaches differed for water conductivity (570 and 440 μS/cm), protein rest (30 and 10 min), boiling step (90 and 55 min), and Irish moss addition (only in BP1). The highest total phenolic concentrations were detected in the beers fermented by 17,290 and 14,061 strains. The beers fermented by 14,061 showed the highest contents of volatile esters, alcohols, and terpenes (the latter if produced according to BP1). The beers produced according to BP2 had the highest concentrations of volatile acids, norisoprenoids, hydrocarbons, and phenols with significant effects of the utilized starter strain. The highest overall sensory score (∼4.5) was assigned to BP2-9502 beers and it was positively correlated with color, pH, foam amount and persistence, olfactory finesse, body/fullness, and negatively correlated with CO 2 , titratable and volatile acidity, saltiness, and sourness. [Display omitted] • Two brewings (BP1, BP2) and 4 oenological yeasts studied for emmer beer production. • BP1/BP2: water conductivity, 570/440 μS/cm; protein rest, 30/10min; boiling, 90/55min. • BP2-beers had the highest content of volatile acids, norisoprenoids, hydrocarbons, phenols. • Beers fermented by strains from Negroamaro grape had the highest phenolic contents. • BP2 and Susumaniello-yeast strain gave the best sensory scores. [ABSTRACT FROM AUTHOR]

Canned imaginaries: the influence of packaging on the consumption experience in a craft brewery. Craft brewing is a global movement, locally redefined through places, people and, not last, objects. The packaging of goods is one of the distinctive practices of modernity, a cultural technique for the treatment of consumer objects. In this article we propose an analysis of the immaterial dimension of beer cans in an Italian craft brewery. Different aspects of package design are involved within social imaginaries, shaping consumer's desires and experience. Packaging is an active agent of a marketing strategy which involves the consumption experience. The agency of the can is express by its capacity to establish with the consumer a multi-sensory relation, through the immaterial components inscribed within its own materiality. Moreover, the desire component exceed the instrumentality of the object, bringing the can in a new system of objects, as a collectable item.

Beer is a fermented beverage with a history as old as human civilization. Ales and lagers are by far the most common beers; however, diversification is becoming increasingly important in the brewing market and the brewers are continuously interested in improving and extending the range of products, especially in the craft brewery sector. Fermentation is one of the widest spaces for innovation in the brewing process. Besides Saccharomyces cerevisiae ale and Saccharomyces pastorianus lager strains conventionally used in macro-breweries, there is an increasing demand for novel yeast starter cultures tailored for producing beer styles with diversified aroma profiles. Recently, four genetic engineering-free approaches expanded the genetic background and the phenotypic biodiversity of brewing yeasts and allowed novel costumed-designed starter cultures to be developed: (1) the research for new performant S. cerevisiae yeasts from fermented foods alternative to beer; (2) the creation of synthetic hybrids between S. cerevisiae and Saccharomyces non-cerevisiae in order to mimic lager yeasts; (3) the exploitation of evolutionary engineering approaches; (4) the usage of non-Saccharomyces yeasts. Here, we summarized the pro and contra of these approaches and provided an overview on the most recent advances on how brewing yeast genome evolved and domestication took place. The resulting correlation maps between genotypes and relevant brewing phenotypes can assist and further improve the search for novel craft beer starter yeasts, enhancing the portfolio of diversified products offered to the final customer. [ABSTRACT FROM AUTHOR]

Over the past three decades, there has been a spectacular change in the industrial performance and composition of the US brewing industry. Although the industry has faced conflicting reports in both the number of firms and their collective manufacturing volume, it is obvious that craft beer's production and consumption in the US are increasing. In 2017, there were more than 6,000 craft breweries producing about 25 million barrels of beer, generating nearly $68 billion revenue and more than 456,000 jobs. This offers a small insight into the nature and scope of the industry and its probable growth rate in the future. Of central importance to sustained growth is the consumers' perspective of both product and service quality. The popularity of the product and increasing competitiveness in this industry has yielded a heightened concern about the quality of craft-brewing services among producers and consumers. This research addresses this issue and its impact on consumers' future behavioral intentions. The study is unique in that it is the first to apply the IPA approach to the evaluation of service quality in the US craft-brewing sector. Further, it presents operators with a statistically reliable, yet user-friendly framework to address the quality phenomenon on an ongoing basis. [ABSTRACT FROM AUTHOR]

Craft breweries may fall behind large brewing companies in reducing the carbon footprints of their value chains due to limited resources, financial constraints, and a lack of technical knowledge to fully understand their emissions. However, by increasing their awareness of the impact of their entire value chains, craft breweries can accelerate the decarbonisation of the industry by creating competition among breweries to appeal to environmentally conscious consumers. This work developed a freely available carbon calculator (10.6084/m9.figshare.22758692) using transparent, open-source data which may be used for benchmarking and identifying opportunities for emission reductions in UK craft breweries as well as providing a reference point for future carbon footprint analyses of global brewing value chains. The carbon footprint for craft brewing was calculated for a wide range of packaging types across three realistic scenarios (low, medium, and high carbon footprints) based on collected data and addresses the discrepancies between values reported in previous literature. Overall, the calculated carbon footprints ranged between 205 (20 L steel kegs, low carbon footprint scenario) and 1483 (single-use, 0.33 L glass bottles, high carbon footprint scenario) gCO 2 e per litre of beer. Novel hotspots (including wort boiling, the packaging process in a brewery, and the contribution of secondary and tertiary packaging) were identified. The overwhelming contribution of Scope 3 emissions (contributing between 57 and 95 % of the total carbon footprint) further emphasised the need to provide increased knowledge to craft breweries. [Display omitted] • Results presented from freely available, open-source carbon footprint calculator. • Wide range of packaging types are investigated. • Carbon footprint ranged between 205 and 1483 gCO2e per litre of beer. • Scope 3 emissions contributed between 57 and 95 % of total footprint. • New hotspot areas identified including wort boiling and packaging process. [ABSTRACT FROM AUTHOR]

• Craft brewing is an increasingly glamourized occupation. • Glamour stands in contrast to experiences of precariousness and creativity at work. • Glamour has raised entry barriers and kept wages low, exacerbating precariousness. • Glamour has reinforced historic connections between brewing and unskilled labour. Although rooted in tasks of manual labour, craft production is increasingly cast as part of the creative industries through a shared mode of production that emphasizes the aesthetic, design and cultural features of the final product, as well as a common experience of precariousness among workers. This paper highlights an emerging connection between craft production and the creative industries based on the glamourization of work, a characteristic that has been noted in the creative industries but that has received less attention in craft-based sectors. Focusing on the case of the craft brewing sector in Portland, Oregon, the paper documents the newfound cachet attached to craft brewing work and contrasts it against the everyday experiences of work in the sector. In doing so, the paper develops the argument that, while the recent glamourization of craft brewing as an occupation has allowed craft brewers in Portland to assume a quasi-celebrity status and has appeared to bring craft brewing in closer alignment with other forms of creative work, it has not resulted in improved working conditions or enhanced prospects for creativity. Rather, the glamourization of craft brewing work has exacerbated precarious working conditions in the sector by creating an oversupply of potential workers, which has raised entry barriers, while simultaneously keeping wages low. [ABSTRACT FROM AUTHOR]

Beer is a fermented beverage with a history as old as human civilization. Ales and lagers are by far the most common beers; however, diversification is becoming increasingly important in the brewing market and the brewers are continuously interested in improving and extending the range of products, especially in the craft brewery sector. Fermentation is one of the widest spaces for innovation in the brewing process. Besides Saccharomyces cerevisiae ale and Saccharomyces pastorianus lager strains conventionally used in macro-breweries, there is an increasing demand for novel yeast starter cultures tailored for producing beer styles with diversified aroma profiles. Recently, four genetic engineering-free approaches expanded the genetic background and the phenotypic biodiversity of brewing yeasts and allowed novel costumed-designed starter cultures to be developed: (1) the research for new performant S. cerevisiae yeasts from fermented foods alternative to beer; (2) the creation of synthetic hybrids between S. cerevisiae and Saccharomyces non-cerevisiae in order to mimic lager yeasts; (3) the exploitation of evolutionary engineering approaches; (4) the usage of non-Saccharomyces yeasts. Here, we summarized the pro and contra of these approaches and provided an overview on the most recent advances on how brewing yeast genome evolved and domestication took place. The resulting correlation maps between genotypes and relevant brewing phenotypes can assist and further improve the search for novel craft beer starter yeasts, enhancing the portfolio of diversified products offered to the final customer.

This article analyses data from 25 Irish craft beer entrepreneurs supplemented by associated web and press material, to explore how habitus emerges in a nascent entrepreneurial field. Welter’s frame of entrepreneurial contexts – business, social, spatial and institutional – is combined with Bourdieusian theory to explain the emergence of habitus. Findings show that emerging habitus is enacted through hybridisation of diverse global and local field logics, via the adoption, development and extension of their logics. It is also path-dependent on the life and career histories of a critical mass of habitus members, previously exposed to these fields. The study shows both local and global strategies of collective resource sharing – a novel approach to tackling the resource paucity typically faced by partitioned specialists facing large-scale generalists. [ABSTRACT FROM AUTHOR]

This note addresses selectively the names of craft beers produced by U.S. microbreweries. It considers the following points: (1) a brief history of beer, (2) the rise of the microbrewery in the U.S., (3) a definition of microbrewery, (4) a brief discussion of beer and craft beer in popular culture (film, television, collecting beer paraphernalia), and (5) a selected list of craft beer brand names to illustrate their referents. [ABSTRACT FROM AUTHOR]

This article examines the intraurban geography of craft breweries in ten cities across the United States. First, through an exhaustive literature review, we outline both supply- and demand-side factors that might cause craft breweries to cluster. Second, we empirically test whether these establishments tend to cluster within cities using spatial statistical techniques. Many communities are attempting to support the establishment of more craft breweries as a way to boost tourism and economic development. The findings from this article aid in this discussion by providing insights into how craft brewers locate and the factors that could influence their location decision behavior. Our findings suggest that craft brewers do in fact cluster. There are both supply and demand factors responsible. On the supply side, the collaborative environment within the industry and the artisan nature of the industry's products allows for benefits of clustering to outweigh the costs associated with this behavior. On the demand side, the emergence of “brewery districts” allows individual brewers to enjoy the reputation benefits associated with the district in terms of increased foot traffic from locals and visitors looking to sample a variety of beers. [ABSTRACT FROM AUTHOR]

The growth of craft brewing in many countries is increasingly documented in the academic literature. However, research on this phenomenon, concerning the tourism side, is still limited. This exploratory study contributes to the developing body of craft brewing research, investigating the potential, opportunities, and challenges of craft beer tourism (CBT) from the perspective of a group of predominantly microbrewers operating in three nations. The significance of these entrepreneurs as stakeholders of this burgeoning industry justifies the use of stakeholder theory (ST) as the study's theoretical foundation; this adoption represents a further contribution of the study. The usefulness of ST is confirmed, with the findings particularly aligning with the descriptive, instrumental, and nonnative theses. Additionally, different perceptions of the potential of CBT based on country are identified; content analysis provides further support when different forms of CBT that could be developed are identified. The study also underlines various important practical and theoretical implications and suggests future research opportunities. [ABSTRACT FROM AUTHOR]

This paper traces one craft brewery (Mill Street Brewery) across two industrial heritage properties--in Toronto's Distillery District and Ottawa's LeBreton Flats--to investigate the extent to which alcohol functions as a catalyst of urban change. Using an analysis of both planning and policy documents, as well as media coverage for the two properties, we explore the role that alcohol plays in recalibrating industrial landscapes into spaces of consumption, and the potential for craft breweries to alter the meanings of industrial heritage. We argue that craft beer works as a vehicle in the manufacture of new spaces of cultural consumption. Specifically, craft beer production and consumption are used to aestheticize the industrial past and pacify resistance to central-city gentrification. [ABSTRACT FROM AUTHOR]

Over the last thirty years, the United States has experienced rapid growth in the number of operational breweries. The huge increase has been primarily in the form of craft breweries. We argue that craft brewery expansion fits well within resource partitioning theory in which firms that serve small niche markets challenge the monopolistic competition of the multinationals that dominate the brewing industry. Further, we suggest that a greater degree of resource partitioning is present in locales with more attractive and creative urban attributes, which helps to explain why large disparities in craft breweries exist at the regional level, with the South being the most poorly represented. The main focus of analysis is on metropolitan areas throughout the South and the country as a whole. Socio-economic, demographic, and situational characteristics that are argued to be relevant lifestyle attributes of the craft beer-consuming populace are entered into separate stepwise regional and rational regression models in an attempt to explain the per capita distribution of craft breweries. Neither the regional nor the national regression models produced a high degree of explanatory power, indicating that the spatial distribution of the craft brewing industry is one complicated by other issues such as legal, moral and religious ones. Southern MS's still contain the lion’s share of the region’s craft breweries whereas diffusion down the urban hierarchy typifies the expansion of craft brewing in states outside of the South. [ABSTRACT FROM AUTHOR]