Diseño del proceso para la elaboración y comercialización de cerveza artesanal a base de cebada (Hordeum vulgare) y centeno (Secale cereale) con 3 concentraciones diferentes

Abstract

The objective of the work was to design a process for the elaboration of craft beer from barley malt (Hordeum vulgare) and Rye (Secale cereale), a production was carried out of five liters with three different concentrations of rye that were 37.5, 50 and 75 grams per liter of beer to be obtained, in order to evaluate how its concentration affects the beer. A test of the organoleptic characteristics of the product was applied where aspects such as: color, flavor, aroma, gasification, among others, were evaluated; in order to determine the best formulation for the production of large batches of beer; With the results obtained from the sensory tests, it was obtained that with a lower amount of rye, the beer retains a better body and gasification. The physical, chemical and microbiological properties were analyzed according to the Ecuadorian Technical Standard NTE INEN 2262:2013 Alcoholic beverages. Beer; where it was found that parameters such as: pH, total acidity, alcohol content, carbonation, content of iron, copper, zinc, arsenic, lead, molds and microorganisms are within the ranges established by the Standard. Subsequently, a batch of 100 liters of beer was made with formulation one, to carry out the respective mass balances and improve the total production of beer, the percentage of performance of the process was 94.96%. It was concluded with a recipe and design for a microbrewery with a production capacity of 12,000 liters per year. It is advisable to apply all the knowledge that is available in books or blogs on the design of craft beer plants, since these microbrewery designs allow to obtain a betterquality beer, to know the maximum annual beer production and in this way to make the process more efficient and apply improvements if necessary.