PRODUÇÃO E ANÁLISE DE CERVEJA ESTILO TRADICIONAL FARMHOUSE ALE COM FERMENTO KVEIK NORUEGUÊS

Abstract

Recognized as one of humanity's oldest drinks, beer has been writing its history with man for centuries, its discovery dates back to 4000 BC in the region of ancient Sumeria, Mesopotamia. Being accidentally produced through the fermentation of pieces of moistened rye bread, which later had pleasant flavors and aromas, the result of alcoholic fermentation by microorganisms now known as Saccharomyces cerevisiae. With the advancement of technology and the discovery of Microbiology involving fermentation processes, beer evolved and with it a growing consumer market. The growing craft beer market has opened up space for innovations and discoveries, which has positively impacted a scenario once dominated by mass lagers that became popular with the emergence of refrigeration technology, as they require low working temperatures and long resting times to obtaining a clear and crystalline beer. This current scenario has also brought back recipes, techniques and ingredients forgotten by the industry, as well as unorthodox yeasts such as Kveiks, which are hybrid strains of Norwegian origin and surroundings, known for having great thermotolerance, superior resistance to alcohol and working speeds. , and mainly generate excellent sensory characteristics to the final product. Also called super yeasts, kveiks have been gaining ground among brewers and brewers around the world. In this work, we will address the work efficiency of the Kveik strain from Voss, Norway, against a traditional yeast in different working conditions, tracing a comparative kinetic study, followed by a physical chemical study of the final product, performing a sensory analysis to validate the argument of the quality of these strains, in wide applications to generate new products, as well as time savings generating possible cost reduction to the production added to a product pleasant to the taste.