Análisis de las condiciones de fermentación en la producción de cervezas tipo lager y ale

Abstract

Considering that beer is one of the most important beverages worldwide which one is obtained from the fermentation of barley grains and malt, with a relatively low alcohol content, understanding of the steps in the brewing process and the influence of each of its ingredients on the organoleptic characteristics of the fermentation product allows the producer to have an accurate control of the results. In this practical work corresponding to the complex examination, entitled "FERMENTATION CONDITIONS ANALYSIS IN THE PRODUCTION OF LAGER AND ALE BEERS", a literature review was carried out with the objective of analyze an compare the fermentation conditions of lager and ale beers, to establish the differences in the final product, determining the main characteristics considering the type of yeast used, temperature, fermentation time, ingredients and storage. For literature review, we have used articles and bibliographies obtained from Scopus, EBSCO, Dialnet, Utmach Library, Google Scholar data bases, Since 2017 to 2022. The beer sector, at artesanian and insdustrial level, in recent years shows a great expansion and growth, it is so in consumers increasingly demanding and consider aspects such as flavor, body, aroma, so they need to consider in their brewing processes the quality of the raw material, mashing, cooking, fermentation, tuning and optimization.