Alcoholic beverages are consumed worldwide, with mass drinks being more common,
which are produced on a large scale, but the market is becoming more demanding for
higher quality and individualized products, resulting in demand in the field of artisanal
beers, which are beers produced focusing on the variety of colors, aromas and flavors,
using traditional techniques and recipes. This drink contains a variety of bioactive
compounds, vitamins and minerals, capable of promoting benefits when consumed in
moderation. The objective of this work will be to produce and standardize a new local
recipe for the production of craft beers. The processes were conducted in the Multipurpose
Bioassay Laboratory of the Institute of Health and Biotechnology – ISB/UFAM, where the
beer was produced on a small scale. The brewing production process goes through the
following stages: malt grinding, mashing, filtration, boiling, fermentation, maturation,
clarification, pasteurization and then packaging. Therefore, from this work, we hope to
offer a quality craft beer to the regional and local market.
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