Standardization of a Quality Manual for the Improvement of Craft Beer Production in the City of Quito (Phase 1)

This project addresses the challenge faced by craft beer producers in Quito regarding their inability to maintain continuous production and ensure the hygienic, sanitary, and compositional quality of their product, largely due to reliance on empirical techniques lacking standardized documentation. The main goal is to develop and certify a manual that compiles validated methods for craft beer production and quality control. The methodology involves identifying critical processes through surveys and technical visits to local brewers, followed by implementing adequate laboratory infrastructure at the Salesian Polytechnic University. Production and quality analysis procedures will adhere to the standards set by the American Society of Brewing Chemists (ASBC) and Ecuadorian National Institute of Quality (INEN) regulations. Comprehensive testing will be conducted on raw materials (water, malt, hops, yeast) and key process stages (wort and final beer), including physicochemical controls (pH, alcohol content, dry extract) and microbiological assays. All collected and validated data, evaluated through statistical analysis, will inform the establishment of specific production parameters, leading to a certified manual designed to enhance reproducibility and elevate the quality of artisanal products in the region.<br/><br/><b>Goal</b>: <br/>To establish rigorous methodologies for the production and quality control of craft beer in Quito, culminating in the creation of a certified manual that standardizes production processes.<br/><br/><b>Research lines</b>: <br/>Functional Foods