Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

Selected biological resources used as raw materials in beer production are important drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, local/regional ingredients have several benefits, such as strengthening the connection with territories, enhancing...

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Bibliographic Details
Main Authors: Nicola De Simone, Pasquale Russo, Maria Tufariello, Mariagiovanna Fragasso, Michele Solimando, Vittorio Capozzi, Francesco Grieco, Giuseppe Spano
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
craft beer
ingredient
autochthonous
regionalisation
brewing
cereal
Online Access:https://www.mdpi.com/2304-8158/10/8/1831

Internet

https://www.mdpi.com/2304-8158/10/8/1831

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