Publicação
Product development – grape craft beer
| Resumo: | The craft beer market in Portugal is growing, even though it represents a small percentage of national beer production. This is a very competitive market, resulting from a growing demand for craft beer and the innovative character that is already inherent to this industry, thus putting pressure on companies to have a constant launch of new quality and outstanding products. It is therefore necessary to invest in the innovation and development of products that stand out from industrial beer, in order to draw the population's attention to this particular product and market. Innovation in this industry can be achieved by the incorporation of vinic characteristics on beer (through the use of grape must), since even though these two products share similarities on their production process, they vary dramatically in their social context, so it can be beneficial to integrate positive characteristics of wine in beer, or vice versa. Through the work carried out on this study, a bottom fermentation was defined as ideal for the envisioned product, where there is a noticeable presence of the grape must used (white grape noble variety Loureiro), which was verified and confirmed by the acceptance test performed, that served as an indicator of the potential viability of this product on the market. Other characteristics such as malted and unmalted cereals, hops and guidelines for the process (such as an industrial plan and HACCP analysis) were also defined, with lager beer malts, flaked oats and citric hops conferring the best sensory profile to the final product. However, this study would beneficiate from future testing to improve the formula here used, as careful planning around the quality of the grape must and environment in which the yeast operates is essential for the final product quality. |
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| Autores principais: | Nunes, Telmo Gabriel Barros |
| Assunto: | Craft beer Fermentation Grape ale Grape lager Cerveja artesanal Fermentação |
| Ano: | 2023 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade do Minho |
| Idioma: | inglês |
| Origem: | RepositóriUM - Universidade do Minho |
| Resumo: | The craft beer market in Portugal is growing, even though it represents a small percentage of national beer production. This is a very competitive market, resulting from a growing demand for craft beer and the innovative character that is already inherent to this industry, thus putting pressure on companies to have a constant launch of new quality and outstanding products. It is therefore necessary to invest in the innovation and development of products that stand out from industrial beer, in order to draw the population's attention to this particular product and market. Innovation in this industry can be achieved by the incorporation of vinic characteristics on beer (through the use of grape must), since even though these two products share similarities on their production process, they vary dramatically in their social context, so it can be beneficial to integrate positive characteristics of wine in beer, or vice versa. Through the work carried out on this study, a bottom fermentation was defined as ideal for the envisioned product, where there is a noticeable presence of the grape must used (white grape noble variety Loureiro), which was verified and confirmed by the acceptance test performed, that served as an indicator of the potential viability of this product on the market. Other characteristics such as malted and unmalted cereals, hops and guidelines for the process (such as an industrial plan and HACCP analysis) were also defined, with lager beer malts, flaked oats and citric hops conferring the best sensory profile to the final product. However, this study would beneficiate from future testing to improve the formula here used, as careful planning around the quality of the grape must and environment in which the yeast operates is essential for the final product quality. |
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