Cerveja artesanal com uso de frutas.

Abstract

The present work is a bibliographic review, which addresses beer from its origin empirically, through its dissemination in a few informal and artisan ways the specialization in the form of production in the monasteries the law of German purity to the present day where it shows both the artisan form and the large-scale production of the great breweries. In addition it talks about each basic ingredient of beer such as malt hops water yeast and adjoined where it fits the theme of work which is the addition of adjoined as fruits in order to value the artisan production and consumption in Brazil. The work also discusses the types of manufacturing processes where it goes from the choice of the grain to the filling the beer styles. In addition to giving an insight into the consumption of artisan beers in Brazil. Suggest a simplified way of production and listing the necessary equipment and manufacturing process.