Optimización del proceso de elaboración de cerveza artesanal mediante herramientas de diseño experimental

Abstract

Beer is an alcoholic beverage that can be produced both artisanally and industrially. Both methods are characterized by the high complexity and diversity of the final composition, attributed to the raw materials and brewing processes used. Various types and styles of beer exist today, with the craft beer market growing exponentially. Brands that innovate in their preparation establish a solid presence, attracting and satisfying consumers. This study aims to optimize the brewing process of Blonde Ale craft beer through experimental design. A bibliographic revision identified the key variables influencing the fermentation process and the final characteristics of the beer. A 23 factorial design was conducted, combining the variables of temperature, inoculum volume, and fermentation time. The response variable was the beer's body, evaluated using spectrophotometry. Results indicated that higher temperatures (24 °C) significantly reduced the beer's body, suggesting that increasing the temperature within the studied range can enhance the process. The inoculum volume alone did not significantly affect the beer's body; however, its interactions with other factors were crucial for optimization. Additionally, extending the fermentation time from 7 to 10 days resulted in a significant improvement, underscoring the importance of considering both fermentation time and temperature as critical parameters for effectively optimizing the fermentation process.