Produção de cerveja artesanal no município de Coari-AM

Abstract

Alcoholic beverages are consumed worldwide, with mass drinks being more common, which are produced on a large scale, but the market is becoming more demanding for higher quality and individualized products, resulting in demand in the field of artisanal beers, which are beers produced focusing on the variety of colors, aromas and flavors, using traditional techniques and recipes. This drink contains a variety of bioactive compounds, vitamins and minerals, capable of promoting benefits when consumed in moderation. The objective of this work will be to produce and standardize a new local recipe for the production of craft beers. The processes were conducted in the Multipurpose Bioassay Laboratory of the Institute of Health and Biotechnology – ISB/UFAM, where the beer was produced on a small scale. The brewing production process goes through the following stages: malt grinding, mashing, filtration, boiling, fermentation, maturation, clarification, pasteurization and then packaging. Therefore, from this work, we hope to offer a quality craft beer to the regional and local market.