Desenvolvimento de uma cerveja artesanal com adição de resíduo de pão francês e extrato de seriguela (Spondias Purpúrea L)

Abstract

Beer is the oldest drink consumed by man and among alcoholic beverages, it is the most consumed in the world. In this case, the market needs to satisfy the demand of consumers, who increasingly prioritize a beer with new flavors, that use quality raw material and is made with different spices or fruits. Therefore, the present study aimed to prepare a craft beer using French bread residue as another source of carbohydrate for the mashing stage, decreasing the percentage of malt and consequently reducing expenses. Besides, the use of buttermilk extract (Spondias purpurea L) was used as an adjunct to incorporate flavor and aroma into the drink as well as add value by increasing phenolic compounds concentration and antioxidant activity present in the fruit. Based on a theoretical basis and a vision for production on an industrial scale, this work describes the stages of production of craft beer, with its mass and energy balances, the layout of the industrial area, the reuse of residues from production, and finally, an economic analysis highlighting the final value of the product, cost of production and estimated return on investment.