Produção de cerveja artesanal: processos unitários e análise sensorial

Abstract

Beer is one of the beverages that is among the most consumed in the world since the oldest civilizations. Its origin is not known, but old reports affirm that the beer appeared in the year of 37 a. C. in Egypt or the Middle East. It is a drink obtained through alcoholic fermentation by yeast in the brew, usually originated from barley, and may also be from other cereals (such as rice or wheat) and water, with the addition of hops. It is known that 92% of beer composition is water. One of the most interfering raw materials in beer, malt, is largely responsible for the color of the beer and the aroma. In addition to malt, hops are a plant also widely used in the brewing industry to impart aroma and flavor to the finished product. In the fermentative process of the beer a yeast of the genus Saccharomyces is used. They consume the sugar present in the wort and turn it into alcohol. The families of the beers are separated into two large groups, the "Ale" type and the "Lager" type. The characteristics of these beers differ not only in taste, but also in the type of fermentation. The interest of this work is to produce a craft beer, mapping its production process, discussing the chemical and biochemical reactions involved in each step to perform a sensory analysis later on the final product. In Brazil, the search for more full-bodied drinks, with different flavors and aromas, causes small breweries to appear and present a new product pleasing palates of more demanding consumers. Faced with this growing market, this work aimed to produce a craft beer, accompanying the manufacturing stages of the methodology used. For the development of the methodology, the Beer Smith was used to create the beer recipe. After its production, a questionnaire was applied to 16 tasters at the Federal Institute of Goiás who already consumed some type of beer in order to identify the profile of the consumers who subsequently performed a sensorial acceptance test of the final product. By means of data available in the BJCP it was possible to see that the beer resulted in a product within the established standards. The questionnaire identified a larger audience of men than women for drinking, and most had no prior knowledge of craft beer styles. The application of the sensorial test indicated a good acceptance of the tasters in front of the drink presented indicating a great product.