Produção artesanal da cerveja premium lager com adição da polpa de abacaxi

Abstract

The opening of new breweries and the development of new formulations of craft beers has been growing in recent years in Brazil and worldwide. The diversity in beers comes from the variation and combination of cereals, obtaining distinctive colorations, bitterness, aroma and flavors with the addition of herbs, spices and fruits. Beers with added fruit, whether in its raw form, essence, pulp or extract are a great option in the combination of aroma and flavor, with potential market targeting consumers who are not fans of traditional beer due to its characteristic bitterness. The objective of this work was to present a study of the production process of Premium Lager - Pure Malt craft beer with the addition of pineapple pulp, with the fantasy name Strong Pineapple Beer, inserting in the formulation characteristics of a tropical fruit, pleasant to the taste. The development of Strong Pineapple Beer aims to provide a distinct sensory experience, blending the fruity and sweet flavor of pineapple with the well-defined characteristics of premium lager beer. This work includes a literature review of the beer, its ingredients, process flowchart, description of the production steps, industry layout, and a simplified prognosis of the mass and energy balances, economic analysis of the process, treatment of the effluents generated, and final considerations. The economic analysis of the process allowed to obtain an estimated cost of the unit of beer produced, containing 473 mL, of R$4.23. With a sales price of R$7.19 the company will be able to apply the profit in the maintenance of the process and expansion. Thus, the industry was initially projected for a production of 1500 liters per day, however it presents a good prospect for expansion.