Characterization of the main physico-chemical parameters in three styles of craft beer

The beer is a widely consumed drink, appreciated for its sensory characteristics. Beer also contains beneficial compounds for health derived from its raw materials. In recent years there is an expansion of craft breweries in many countries, with a growing market share. Consumers are more and more attracted by craft beers that are perceived as higher quality and with a more complex flavour profile than commercial ones. Drawbacks are the difficulty to standardize method used for their production causing variability in some quality parameters. In this study the results of the main physico-chemical parameters used for the characterization of beer are reported with the aim to highlight as the type of recipe affect the quality of three styles of craft beer: Session India Pale Ale, Dark Ale and Blonde Ale.