DESENVOLVIMENTO E CARACTERIZAÇÃO FÍSICO QUÍMICA DE UMA CERVEJA ARTESANAL ESTILO SESSION IPA

Abstract

Combined with the exponential growth of the beer market and constant technological advancement, new microbreweries are being established and beer manufacturing is increasingly improved and diversified. According to Sindicerv, Brazil is the third largest beer producer in the world and should achieve sales growth of 4.5% in 2023 compared to 2022. Beer is a carbonated drink obtained through alcoholic fermentation, through barley malt and drinking water, under the action of yeast and the addition of hops. The present work aimed to develop and characterize a Session IPA style craft beer according to physical-chemical parameters. The beer manufacturing procedure is divided into the following steps: brewing, recirculation and clarification, filtration, boiling, cooling, fermentation, maturation and packaging. The production process was carried out in accordance with the characteristics of the BIAB method. The Brew in a Bag (BIAB) method is widely disseminated in the beer market due to the practicality and effectiveness that its use promotes in artisanal productions, where basically a “bag of grains” is used as a filter to carry out the hot phase of production, that happens in a single pan. The physical-chemical characterization of the beer was carried out based on analyzes of soluble solids, density, pH, total acidity, conductivity, turbidity, color, bitterness and alcohol content. The results obtained from the physical-chemical analyzes demonstrate that the evaluated parameters of the craft beer developed are in accordance with the expected quality of the product, in accordance with the quality requirements established by the National Health Surveillance Agency – ANVISA.