Proceso de Producción de Cerveza Artesanal. Explorando dos Formulaciones: IPA al Estilo Británico y Tripel Belga

Miguel Ángel López Cantos; Anahí Nicole Mora Villafuerte; Carlos Renato  Palacios Castro; Gissella Mariel García-Loor

doi:10.56124/finibus.v6i11.0001

Authors

Miguel Ángel López Cantos Instituto Superior Tecnológico Luis Arboleda Martínez, Carrera de Procesamiento de Alimentos. https://orcid.org/0009-0001-4379-9209
Anahí Nicole Mora Villafuerte Instituto Superior Tecnológico Luis Arboleda Martínez, Carrera de Procesamiento de Alimentos https://orcid.org/0009-0008-6830-2642
Carlos Renato Palacios Castro Instituto Superior Tecnológico Luis Arboleda Martínez, Carrera de Procesamiento de Alimentos. https://orcid.org/0000-0002-6036-0038
Gissella Mariel García-Loor Instituto Superior Tecnológico Luis Arboleda Martínez, Carrera de Mecánica y Operación de Máquinas https://orcid.org/0000-0003-4614-4694

DOI:

https://doi.org/10.56124/finibus.v6i11.0001

Keywords:

Beer, Processes, Craft, IPA, Belgian

Abstract

This study focuses on the development of a production process for craft beer, addressing two different formulations and styles: IPA (British India Pale Ale) and Belgian Tripel with fruity accents. A literature review was carried out to select the essential ingredients that guarantee optimal formulations. In addition, quality controls were implemented to comply with the standards required for the commercialization of the product. In the bottling process, two carbonation methods were explored: natural carbonation, through the addition of sugar, and forced carbonation, through the direct injection of CO2. The results showed that forced carbonation is the most effective option, thus consolidating an innovative approach in the production of craft beer of these styles.

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