Cerveja Musa: cerveja artesanal com a utilização de resíduo de pão do processo caseiro para a industrialização em microcervejaria artesanal

Abstract

The growing demand for craft beers has driven innovations in the sector, with consumers increasingly demanding quality, aromas, and flavors. The use of selected ingredients and the artisanal production process justify the high market value of these products. Given this challenge, the possibility of reducing input costs by using a low-value adjunct brewer was questioned. Therefore, the objective of this work was to develop the production and marketing of a beer using alternative materials, unmarketed bread waste, and/or industrial surplus in beer production. This study addressed the transition from homebrewing to production in an artisanal microbrewery. During the study, a business model was developed using an MVP (Minimum Viable Product) to verify the product's value proposition in the beer market. After defining the business requirements, target audience, and product value proposition, the first industrial-scale production occurred in a microbrewery registered with MAPA. The study describes the execution of a sensory analysis to test product acceptance, where 92% of participants approved. The produced beer was branded Musa, marketed at R$15.00 per unit. The sales strategy included intensive social media promotion, allowing the entire production to be sold. Therefore, this work validates that using bread as a partial substitute for malt does not alter the beer's quality, reduces production costs, and promotes sustainability by reusing food waste in the brewing industry.