Physicochemical characterization of spontaneously fermented gruit beer: historic revival and analysis
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-023-04450-3.pdf
Reference42 articles.
1. Raihofer L, Zarnow M, Gastl M, Hutzler M (2022) A short history of beer brewing: alcoholic fermentation and yeast technology over time. EMBO Rep 23:e56355. https://doi.org/10.15252/embr.202256355
2. Geck JA, O’Neill R, Phillips N (2022) Beer and brewing in medieval culture and contemporary medievalism. Springer, Cham
3. Verberg S (2018) The rise and fall of gruit. Brew Hist Soc 2018:46–78
4. Unger RW (2004) Beer in the middle ages and the renaissance. University of Pennsylvania Press, Philadelphia
5. Gallone B, Steensels J, Prahl T et al (2016) Domestication and divergence of Saccharomyces cerevisiae beer yeasts. Cell 166:1397–1410
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