Over the last few years, craft beers have entered the market, carving out a respectable role in the Italian and European panorama.
Today the consumer is faced with numerous brands of beer, the best products are artisanal.
The definition of craft beer was born only in 2016, in response to this trend which, in Italy, sees consumption growing exponentially.
In order to be defined as artisanal, a beer must be produced by independent breweries, in limited quantities (no more than 200 thousand hectoliters per year) and must not be subjected to filtration and pasteurization treatments.
Craft beers represent a quality choice. Regardless of the brewing style chosen and the raw materials used for its production, they are always cloudy and full-bodied, given the absence of filtration which has the purpose of removing the yeasts used for fermentation.
In industrial beers the filtration process is used and has the purpose of keeping the nutritional and organoleptic characteristics of the beer unchanged, since the still vital yeast can continue to produce compounds that give particular aromas and fragrances.
It follows that craft beers are unique and with a constantly evolving taste: we will never find one equal to the other. Furthermore, the permanence of the yeast ensures a higher content of vitamins and minerals than a filtered beer.
Another feature of craft beers is the fact that they are raw, i.e. unpasteurized and for this reason they retain heat-sensitive compounds such as vitamins and antioxidants that beer is rich in.
Pasteurization is a thermal process used to increase the stability of products and therefore their conservation. Among the negative effects of this treatment, however, there is the reduction of heat-sensitive compounds, such as vitamins and antioxidants that beer is rich in.
Many volatile compounds are also greatly reduced by heat treatment which is why industrial beers often have a defined and slightly flat taste.
For this reason it is often recommended to choose craft beers instead of industrial ones, because they are particular beers, characterized by a quality often superior both from a nutritional and organoleptic point of view.