Plan de negocios para la creación de una empresa de cerveza artesanal con base en quinua

Abstract

This project aims to determine the feasibility of the production of artisanal beer based on three types of quinoa: blonde, red and Green directed towards people who are intolerant to gluten in the city of Cuenca. Fort he market analysis it was used a qualitative and quantitative methodologics as focal groups and structured interviws in different restaurants of the city, determining the great acceptance of the product in the catering industry and public in general. At the same time, it was developed a tasting menú that proposes a pairing for each of the beers. Through the development of projects it was determined the machinery, raw material and processes suitable for the sale and production that is projected in 5184 annual units. The production stages correspond to the malting through wich the sedes of quinoa and corn are subjected to a germination process, followed by roasting and drying. Then it was made the shredding obtaining the malt infused in wáter, to be later filtered and taken to boiling for 60 minutes by adding the hop in the minute 45; inmediatly a cooling is carried out by means of a wáter recirculating system from which the first fermentation arises; subsequently a second fermentation is made in a bottle where the gas and the alcoholic strength are generated; it is kept at a temperatura of 18 to 25°C favoring the ripening of the beer.