Beer is one of the most delicate and enjoyed drinks and has a complex aroma and flavor. The balance of their volatile and non-volatile components is mainly responsible for product quality. Currently moves a constantly expanding market and currently is among the sectors that employ in the country. This study describes the main physicochemical analyzes made on the control of quality industrial production of beer, using international analysis methods, and compare the results obtained with the standards international referenced by law No 8918 for measuring compliance to the analytical limits of some physicochemical properties required for the sale of beer. We used two samples of beer lager, identified as beer A and beer B and performed the analyzes of bitterness, vicinal diketones, polyphenols and color for spectrophotometric methods were used by Analytica EBC; Determination of the original extract, pH and foam stability analysis by direct reading, by methods well Analytica EBC and turbidity analysis by the method of ASBC. The results obtained for samples of duplicate analyzes for parameters bitterness, vicinal diketones, polyphenols, color, original extract, foam stability, pH and turbidity of beer A were, respectively: 8,90 UA, 0,05 mg/L, 116 mg/L, 5,60 EBC, 10,75°P, 243 seconds, 4,40 and 0,15 EBC; For beer B were obtained, respectively: 8,70 UA, 0,05 mg/L, 126 mg/L, 5,80 EBC, 10,84°P, 240 seconds, 4,40 and 0,14 EBC. All results were in accordance with the limits established by regulatory legislation, indicating that the physicochemical variables meet the required quality of identity and standards, and the analytical techniques used were effective tools in quality control of physicochemical of the beers.
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