Fabricação de cerveja Belgian Saison Classic com Dry Hopping

Abstract

Beer is a traditional beverage consumed all over the world and its consumption in the country has been growing over the years. The beer market is revolutionizing itself in search of new styles and flavors of products. Aiming to produce a Belgian style beer saison classic with moderate to high bitterness, using a higher concentration of hops than the style guide recommends, in addition to the application of the Dry Hopping process, adding 3 g/L of hops after ten days from the start of fermentation, with the aim of obtaining a more flavored beer. In the production of 450 L of beer, dry grinding of malt was used. In the mash, the pH used was 5.6, being an ideal value for malt enzymes, and a temperature in the range of 66 °C. The filter vat was used to separate the wort. Hopping was carried out in three stages with additions of two different hops at different times, totaling 1.9 kg of hops. The final result was a beer with an IBU equal to 41.67; EBC 14.27; primitive extract 13.47°P; real extract 0.75°P; and ABV 6.79%.