Beer is made up of various bioactive substances containing antioxidants and specific ingredients with potentially beneficial effects on the human body if consumed in moderation. During the production process, the addition of hops, cereals, and malt leads to an increased content of naturally occurring antioxidant compounds in beer, mainly phenolic compounds. This book presents information on the history, compositional analysis, and brewing process of craft beers. It covers aspects of fruit fortification to different craft brewed beers and how it will enhance the nutritional composition, antioxidant properties, color, and sensory attributes of beers. The alcohol industry continues to grow quickly worldwide, and this book provides relevant research literature about recent studies and experimentation in beer, which will be helpful to students, researchers, industrialists, producers, and many others. The incorporation of fruits for the fortification of beers is a topic of interest, resulting in the need for more innovative and effective methods and steps in the production of newer variants of beers.

Content:

1. Brewing and Malting  2. Historical Concept of Brewing  3. Fermentation types and Methods for Brewing  4. Raw Material for Beer Manufacturing  5. Additives used in Brewing and Fermentation for Beer Production  6. Role of Temperature in Brewing  7. Selective Improvisation of Beers  8. Comparative Quality Analysis of Different Beers  9. Antioxidants and Polyphenolic Characteristics of Beers  10. Future Aspects