General objective Establish methodologies for the production and quality control of craft beer in the city of Quito with the implementation of a certified manual. Justification The purpose of this project is to improve the production of craft beer, a study of the techniques and processes that guarantee the quality and profitability of the process; Different methodologies of the American Society of Brewing Chemists will be implemented within various unit operations such as grinding, maceration, filtration, fermentation, among others, which aim to maintain the organoleptic and nutritional properties of craft beer. Currently, the craft beer manufacturing process, regardless of the type of beer you want to produce, lasts approximately 12 hours, not counting the fermentation and maturation times; The results obtained from these processes, such as beer quality, production times, and operating costs, currently depend on the expertise of the brewer, which impacts the organoleptic characteristics of the product. Because of the manual work and without a standardization of the process, products can be as heterogeneous as: important differences in the alcohol degrees of the final product from 2.0 to 5.0 degrees, the variable turbidity due to recirculation problems, and the organoleptic properties not standard such as color, aroma, pleasant taste, body and transparency. In addition to the lack of basic on-site quality assessment methods that allow producers to avoid dependence on laboratory tests. The craft beer production process requires precision in its conditions and activities to ensure a product that meets the desired characteristics, therefore, it is necessary to intervene and correct the faults that directly affect production.
|Effective start/end date||8/03/19 → 8/03/20|
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