Caracterização físico-química comparativa de cervejas de trigo de produção artesanal e industrial.

Abstract

The brewing market in Brazil is highly disputed and while the largest breweries are part of this market, producing and marketing popular beer such as Pilsen, artisan breweries have emerged offering differentiated beverages as well as a new option for economy with an optics sustainable development. The great differential of artisanal beer is in its high sensorial quality and limited productions, these characteristics are caused by the care in all the process of production going from the basic ingredients of the beer, passing through the recipe of preparation and arriving at the final preservatives that must be natural. In this context, the present work aims to test, analyze and compare chemical physical parameters of three Weiss type beers, or more popularly known as wheat beers, two of which are industrialized beers and one of them is produced by hand. The evaluated parameters were alcoholic content, relative density, ash content, pH, total solids and °Brix. The alcohol content varied between 5.0 and 7.9%, the relative density between 1.0014 and 1.0063, the ash content between 0.01 and 0.13%, pH between 3.43 and 4.06, total solids between 0.1999 and 0.2198 mg / l °Brix between 5.20 and 5.60 The physical-chemical analyzes carried out on three Weiss-type beer samples allowed us to verify that the beer produced by artisans presented results similar to those obtained by industrial beers, especially the higher alcohol content and the lower values of pH and ash.