Cerveja artesanal: uma revisão sobre o seu processo de produção e seu potencial antioxidante

Abstract

Beer originated around 30 thousand years ago, the exactly date is not known. At the time of its recognition, until the present time, the drink has undergone some changes throughout its process. Beer can be defined as a fermented drink resulting from the action of yeast in the brewing must containing hops, water and cereals, such as barley malt. The brewing process can be carried out in several ways, but it basically follows the steps: grinding the malt, mashing, filtration, boiling, wort treatment, fermentation, maturation, clarification, pasteurization and then filling. Some process conditions can differ throughout the beer production, could be through temperature, time and the raw materials used. Due to these modifications, there is a greater variety of beers, the craft beers, for example, allows a diversity in production compared to traditional beer. In addition, they are known to contain a more pronounced aroma and flavor than the others. Furthermore, the beer has a significant quantity of phenolic compounds due to its composition. In that regard, the present paper aims to gather information available in the literature of the beer manufacturing process and present data on the antioxidant potential of this alcoholic beverage.