The Value of Craft Beer Styles: Evidence from the Italian Market [PDF]
Foods, 2023 This study aims to estimate the market value, or implicit prices, associated with the main craft beer attributes (e.g., beer style, organic, gluten-free, and package-related features) and support producers in detecting the more profitable marketing ...
Francesco Bimbo +3 more
doaj +2 more sources
A comprehensive review of the benefits of drinking craft beer: Role of phenolic content in health and possible potential of the alcoholic fraction [PDF]
Current Research in Food Science, 2023 Currently, there is greater production and consumption of craft beer due to its appreciated sensory characteristics. Unlike conventional beer, craft beers provide better health benefits due to their varied and high content of phenolic compounds (PCs) and
Vicente Amirpasha Tirado-Kulieva +4 more
doaj +2 more sources
Research on the Quality Variation Patterns During the Fermentation Process of Coffee-Grounds Craft Beer [PDF]
FoodsTo investigate the metabolic differences and mechanisms during the fermentation process of coffee-grounds craft beer, HS-SPME-GC/MS untargeted metabolomics technology was used to study the metabolic differences during the fermentation process of coffee ...
Jiashun Jiang +5 more
doaj +2 more sources
A Comprehensive Review of Non-Conventional Yeasts: Innovation in Craft Beer Production [PDF]
FoodsThe craft beer market is continually expanding, driven by the consumers’ demand for product diversification, which leads to innovation in the brewing industry.
Laura Canonico +3 more
doaj +2 more sources
Mycotoxin profiling of 1000 beer samples with a special focus on craft beer. [PDF]
PLoS ONE, 2017 Currently beer is booming, mainly due to the steady rise of craft breweries worldwide. Previous surveys for occurrence of mycotoxins in beer, were mainly focussed on industrial produced beer. The present survey reports the presence of mycotoxins in craft
Jeroen Peters +6 more
doaj +2 more sources
The Potential of Co-Fermentation with Pichia kluyveri and Saccharomyces cerevisiae for the Production of Low-Alcohol Craft Beer [PDF]
FoodsThe potential health impacts of moderate alcohol consumption have long been debated. The COVID-19 pandemic has heightened public awareness of health concerns, creating a clear market opportunity for low-alcohol craft beer development.
Ping-Hsiu Huang +4 more
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Italian Consumers: Craft Beer or No Craft Beer, That Is the Question
BeveragesThe aim of our study is to investigate the factors that drive craft beer consumption choices in Italy. To this end, we simultaneously analyze purchase intentions and actual craft beer consumption.
Agata Nicolosi +3 more
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Correlation between beer consumption per capita and number of active breweries in the selected European countries [PDF]
SHS Web of Conferences, 2021 Research background: Craft beer is becoming one of the most popular alcoholic beverages globally, during the last decade. Additionally, industrial beer producers started to offer some special craft beer types that prove the rising demand for ...
Szarková Xénia, Savov Radovan
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The Evolution of the Craft Beer Industry in the Global South: The Experience of South Africa
Studia Periegetica, 2023 The global rise of craft beer production and consumption has generated a growth of literature across a range of disciplines, including geography. One of the major concepts in explaining the emergence of craft beer landscapes is neo-localism.
Keagan J.E. Collins +2 more
doaj +1 more source
ENTREPRENEURS IN CRAFT BEER AND TOURISM: PERSPECTIVES FROM SOUTH AFRICA [PDF]
Geo Journal of Tourism and Geosites, 2019 Beer tourism attracts a growing international scholarship. As a result of the craft beer revolution a marked shift in beer tourism research is noticeable.
Christian M. ROGERSON +1 more
doaj +1 more source