Estudio de cerveza artesanal tipo porter aplicada a carnes de borrego, codorniz conejo, cuy y pato

Abstract

The present research is about the craft beer, the porter style beer applied to different types of meat, such as lamb, quail, rabbit, guinea pig and duck. This research has the purpose of making and applying a beer with well-defined characteristics to products very little used in the daily diet of Ecuadorians.

So, combining a popular alcoholic beverage with meat products of not very common use, we intend to increase the consumption of these, giving an added value to the following meats: lamb, quail, rabbit, guinea pig and duck. Creating innovative recipes to present these to the public in a practical and a simple way, using culinary techniques of daily use, such as marinating, roasting, stew, braising, frying and sautéing.

This monograph emphasize the production of the craft beer, the porter style in a practical and simple way,so that anyone who is interested in making the production of a beer, use this research as a guide for preparing it with a homemade method.