Processo de Produção de Cerveja: Da Matéria-Prima ao Produto Final

Abstract

Beer is one of the oldest fermented beverages in human history, present in different cultures throughout time. In Brazil, its introduction occurred during the colonial period, becoming more consolidated in the 19th century. The craft beer movement has gained strength in recent decades, especially after the creation of the first national microbrewery in 1995, following a global trend of valuing differentiated products with higher quality and unique identity. The Brazilian craft beer market has been showing continuous growth, both in the number of producers and consumers. This expansion is driven by the demand for innovation, style diversity, and distinctive sensory attributes, while also generating significant economic impacts, such as job creation and strengthening of the production chain. This study aims to examine the craft beer production process, focusing on the role of brewing adjuncts and their influence on the product’s sensory, technological, and economic properties. A qualitative methodology was adopted, based on a bibliographic review of books, scientific articles, and recent technical publications. The results indicate that beer quality depends on the careful selection of raw materials (water, malt, hops, and yeast) and strict control of production stages. In the craft segment, the creative use of adjuncts allows the exploration of new flavors, aromas, and textures, distinguishing it from industrial production. It is concluded that craft beer has established itself as a promising and competitive niche, meeting the growing demand for exclusive, high-value beverages while contributing to both culture and the national economy.