Next Article in Journal
Optimal Sizing and Techno-Economic Analysis of Hybrid Renewable Energy Systems—A Case Study of a Photovoltaic/Wind/Battery/Diesel System in Fanisau, Northern Nigeria
Next Article in Special Issue
Methanol in Grape Derived, Fruit and Honey Spirits: A Critical Review on Source, Quality Control, and Legal Limits
Previous Article in Journal
Effect of Drying and Steeping Temperatures on the Phenolic Content, Antioxidant Activity, Aromatic Compounds and Sensory Properties of Cunila polyantha Benth. Infusions
Previous Article in Special Issue
Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution
Review

Non-Alcoholic and Craft Beer Production and Challenges

1
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
2
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
3
Department of Soil, Plant and Food Sciences, University of Bari ‘Aldo Moro’, Via Amendola, 165/A, 70126 Bari, Italy
4
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
*
Author to whom correspondence should be addressed.
Processes 2020, 8(11), 1382; https://doi.org/10.3390/pr8111382
Received: 13 October 2020 / Revised: 26 October 2020 / Accepted: 27 October 2020 / Published: 30 October 2020
Beer is the most consumed alcoholic beverage in the world and the third most popular beverage after water and tea. Emerging health-oriented lifestyle trends, demographics, stricter legislation, religious prohibitions, and consumers’ preferences have led to a strong and steady growth of interest for non-alcoholic beers (NABs), low-alcohol beers (LABs), as well for craft beers (CBs). Conventional beer, as the worlds most consumed alcoholic beverage, recently gained more recognition also due to its potential functionality associated with the high content of phenolic antioxidants and low ethanol content. The increasing attention of consumers to health-issues linked to alcohol abuse urges breweries to expand the assortment of conventional beers through novel drinks concepts. The production of these beers employs several techniques that vary in performance, efficiency, and usability. Involved production technologies have been reviewed and evaluated in this paper in terms of efficiency and production costs, given the possibility that craft brewers might want to adapt them and finally introduce novel non-alcoholic drinks in the market. View Full-Text
Keywords: brewing; dealcoholization; non-alcoholic beer; craft beer; flavour brewing; dealcoholization; non-alcoholic beer; craft beer; flavour
Show Figures

Figure 1

MDPI and ACS Style

Salanță, L.C.; Coldea, T.E.; Ignat, M.V.; Pop, C.R.; Tofană, M.; Mudura, E.; Borșa, A.; Pasqualone, A.; Zhao, H. Non-Alcoholic and Craft Beer Production and Challenges. Processes 2020, 8, 1382. https://doi.org/10.3390/pr8111382

AMA Style

Salanță LC, Coldea TE, Ignat MV, Pop CR, Tofană M, Mudura E, Borșa A, Pasqualone A, Zhao H. Non-Alcoholic and Craft Beer Production and Challenges. Processes. 2020; 8(11):1382. https://doi.org/10.3390/pr8111382

Chicago/Turabian Style

Salanță, Liana C., Teodora E. Coldea, Maria V. Ignat, Carmen R. Pop, Maria Tofană, Elena Mudura, Andrei Borșa, Antonella Pasqualone, and Haifeng Zhao. 2020. "Non-Alcoholic and Craft Beer Production and Challenges" Processes 8, no. 11: 1382. https://doi.org/10.3390/pr8111382

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop