Production and characterization of craft beers with different additions of native fruits and agro-industrial residues: a review

ABSTRACT: There is a growing demand for authentic products that provide sensory characteristics combined with health benefits current studies have focused on. This review addressed the technological aspects involved in producing craft beers and use of various fruits developing new higher added value. The information was collected by researching scientific databases such as Scopus, websites, CAPES catalog Theses Dissertations. Thus, this study sought to obtain more promote discussion about possibilities adding strong cultural appeal, high nutritional marketing value, can also be categorized functional food.