Elaboración de cerveza artesanal con bajo contenido de alcohol en la Cervecería Colón S.A.S.

Abstract

The primary goal of this project is to develope a kind of beer whose alcohol content is 1,11% V / V. Commercially, this type of drink is known as handmade beer without alcohol, and is prepared for this case in the industrial plant of the Cervecería Colón SAS, in Bogotá. The project is proposed in three experimental phases: the first one is the physicochemical and organoleptic analysis of the raw materials required, where properties such as color, aroma, and flavor of hops, barley, and yeast, pH and chlorine-free water, are determined. Then it seeks to standardize the brewing process with low alcohol content, defining the main operating variables such as fermentation-maturation, and filtration. Finally, once the non-alcoholic drink was produced, the connection of the school was sought before, through a sensory panel