Cervejaria Beeringá – Brewpub com processo de fermentação contínua realizada pela levedura Kveik

• Autor(a) principal: GONÇALVEZ, Luiz Felipe Gonzaga
• Data de Publicação: 2021
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Digital Unicesumar
• Texto Completo: http://rdu.unicesumar.edu.br/handle/123456789/7727
• topic: Cerveja; Fermentação Contínua; Levedura; Kveik; Payback; Vazão; CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA

Beer is the most popular beverage in Brazil, starting its production in 1654. Between 2014 and 2018 there was a great leap in establishments that manufacture the beverage. It is a fermented beverage that demands time to be ready. One way to accelerate this process is the production through continuous fermentation using the Norwegian yeast Kveik. Continuous fermentation is defined by a feeding process with a constant flow, decreasing the dead time of the process and resulting in increased productivity. In addition, it does not require large volume tanks, thus saving space in the environment and reducing costs. The production will be done in a beerpub - factory that produces and sells its product on site. The present work presented positive results in relation to the use of this fermentation technique, reducing the production costs and increasing the yield, presenting a payback of 17.7 months.