Estudo comparativo da lupulagem em processo de dry hopping dinâmico em cervejaria artesanal

Abstract

The dry hopping process aims to extract the hop’s aromatic substances (essential oils), through the liquid-liquid extraction of the flower in pellets towards the beer or draft beer. There are many manners to do this process and each one has its harms and benefits. This work evaluates the increase in the mass transfer driving forces for a better extraction, and possible readjustments on the dosage, in order to reach an optimal level where the mass of inputs is as small as possible and reducing the method time, however, the sensory characteristics must be preserved, as long as the quality of the final product: the Hop Lager of the company Fabrica 1 - Micro Cervejaria Gastronômica homed in the city of Londrina. A 75% drop in use was reached for one variety of hop and the process took about 18 hours less, increasing the company's production capacity.