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The Future of Craft Beer

Craft Beer

From ice cold Coronas to bourbon barrel-aged stouts, craft beer has come a long way since the term was first coined in 1984. But, despite the fact that it’s now more popular than ever, the exact definition of what makes a beer a “craft” beer is still rather murky.

There are four basic ingredients in all beer: barley (or other grains), hops, water and yeast. In the hands of a skilled brewer these simple ingredients can become a work of brewing art. Add in the use of various spices and fruits, and the possibilities are endless. With hundreds of beer styles, thousands of breweries and tens of thousands of unique beers, it’s safe to say that the future is bright for craft beer.

To observe the knowledge-generating process within this thematic area, a bibliometric analysis of articles indexed in WoS and Scopus was conducted. This allowed us to obtain information regarding the production and evolution of research on Craft Beer, including its most important authors or research groups, collaborations and citation analysis. The results show that there is no clearly defined core of journals specialized on this topic, but a great variety of scientific areas which are developing a considerable number of publications about Craft Beer. These range from Agriculture and Technology to Business and Economy. Among these, we can highlight the growing interest on fermentation processes in the brewing industry and in particular the production of beers with high alcohol content.

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