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7. Conclusion
The brewing sector is undergoing a process of change, with an increase in the number of craft microbreweries. This phenomenon is stimulated by consumer trends towards more complex-tasting, identity-based products.
The diversity of the products manufactured is explained by the manufacturing techniques and ingredients used.
The method of extracting sugars from barley malt starch, the conduct of alcoholic fermentation, and the choice of yeasts and hops are all tools for diversifying the sensory profile of beer.
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Conclusion
Glossary
Bibliography
Bibliography
Standards and norms
Analytica Microbiologica EBC
Regulations
Commission Regulation (EC) No 1441/2007 of 5 December 2007 amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs
Regulation (EC) No 1334/2008 of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods
Decree 2016-1531 of November 15, 2016 on the composition and labeling of brewing products...
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Nancy Brewery Show http://www.salondubrasseur.com/
Drintek munich https://www.drinktec.com/
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