Análise do potencial de reutilização do lúpulo após a aplicação de dry hopping dinâmico

Abstract

The Dry Hopping process is widely used by breweries to enhance beer aromas through the use of various hop types. This study aims to analyze the potential reuse of residual hops from the dynamic Dry Hopping process in the production of Pilsner-style beers. The research was conducted in a microbrewery located in Paraná, where the original hops in the recipe, Polaris and Bobek, were replaced with residual hop mass obtained during the Dry Hopping process. To evaluate the feasibility of reuse, the European Brewery Convention 9.8 method (EBC 9.8) was employed, preparing experimental wort samples with different alpha-acid concentrations, and the International Bitterness Unit (IBU) was measured using UV-VIS spectrophotometry. The results showed that residual hops still have significant potential to contribute to the beer's bitterness, as the Dry Hopping process extracts only essential oils. Additionally, implementing this practice could result in an estimated annual savings of R$28,468.24 for the brewery. Despite some experimental limitations, such as equipment variations and human errors, the study highlights the significant economic and environmental relevance of reusing this resource.