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Advisor(s)
Abstract(s)
Com o aumento da popularidade da cerveja artesanal e o subsequente aumento do número de cervejeiras artesanais e brewpubs em ambientes urbanos, a necessidade de encontrar soluções para a redução de resíduos e a recuperação de valor dos subprodutos é cada vez uma questão mais importante. Caraterísticas chave destes pequenos produtores incluem a sua tendência para utilizar as melhores (e mais caras) matérias-primas disponíveis, ter uma oferta diversificada e estar localizado próximo do cliente final. Isto leva à geração de quantidades elevados de subprodutos (>20 kg por 100 litros de cerveja produzida) com potencial de valorização e opções limitadas para a sua gestão. Assim, as atuais tendências relativamente a preocupações ecológicas, de sustentabilidade e de saúde, podem colocar as cervejeiras artesanais numa posição desfavorável. Este projeto foi realizado com uma cervejeira artesanal e consistiu no acompanhamento do processo de produção de cerveja artesanal, na identificação de resíduos/subprodutos e no desenvolvimento de propostas para a valorização dos mesmos. Representando 85% dos resíduos da indústria cervejeira, a dreche (resíduo do malte) tornou-se o foco deste projeto. Como solução para a valorização deste subproduto/resíduo, pretendeu-se criar um snack para consumir com cerveja, incorporando o máximo de dreche possível, para ser consumido no local de onde provém. O snack desenvolvido incorpora dreche húmida de forma a diminuir os custos de processamento e para que o seu processo de produção seja suficientemente simples para poder ser replicado em qualquer cozinha comercial. O snack criado resulta da mistura de dreche húmida, farinha de trigo e especiarias, tendo um custo potencialmente inferior a 0,55 euros/kg e um teor de dreche acima de 35%. Embora estes snacks possam não ser uma solução para a totalidade da dreche produzida numa cervejeira, podem contribuir significativamente para a redução de desperdícios. Podem também servir como fator de diferenciação de mercado das cervejeiras e brewpubs, ao mesmo tempo que sensibilizam para questões associadas aos resíduos na indústria alimentar e de bebidas.
With the increase in popularity of craft-beer and subsequent increase in the number of small breweries and brewpubs in urban settings, the need for solutions for waste reduction and value recovery from by-products is an issue of growing importance. Key characteristics of these small producers include their tendency to use the best (and more expensive) raw materials available, to have a diverse offer and to be located close to the final customer. This leaves them with large quantities (>20 kg per 100 litres of beer produced) of potentially valuable by-products and limited options to manage them. Thus the current consumer trends regarding ecological concerns, sustainability and healthy lifestyles, might place such small, urban breweries and brewpubs in an unfavourable position. This project counted on the collaboration of a craft beer producer and consisted of a study of the brewing process, the identification and analysis of the brewery’s by products and the development of proposals for their valorisation. Representing 85% of a brewery’s waste, brewers spent grain (BSG) became the focus of this project. As a proposed solution for valorisation of BSG, the intention of this project was to create a snack for pairing with beers that contains the highest level of spent grain possible, intended to be enjoyed in the brewery where they were created. The snack was created using moist spent grain to maintain the processing costs low and maintaining the process simple enough to be easily replicated in any commercial kitchen. The snack is composed of spent grain, flour and herbs and spices, resulting in a potential production cost bellow 0.55 €/kg and a total content of BSG above 35%. Whilst these snacks will likely not be a solution for the totality of BSG produced in a brewery, they may contribute greatly to the reduction of waste. They may also serve as a factor for market differentiation in breweries and brewpubs while raising awareness for waste issues and their potential solutions in the food and beverage industry.
With the increase in popularity of craft-beer and subsequent increase in the number of small breweries and brewpubs in urban settings, the need for solutions for waste reduction and value recovery from by-products is an issue of growing importance. Key characteristics of these small producers include their tendency to use the best (and more expensive) raw materials available, to have a diverse offer and to be located close to the final customer. This leaves them with large quantities (>20 kg per 100 litres of beer produced) of potentially valuable by-products and limited options to manage them. Thus the current consumer trends regarding ecological concerns, sustainability and healthy lifestyles, might place such small, urban breweries and brewpubs in an unfavourable position. This project counted on the collaboration of a craft beer producer and consisted of a study of the brewing process, the identification and analysis of the brewery’s by products and the development of proposals for their valorisation. Representing 85% of a brewery’s waste, brewers spent grain (BSG) became the focus of this project. As a proposed solution for valorisation of BSG, the intention of this project was to create a snack for pairing with beers that contains the highest level of spent grain possible, intended to be enjoyed in the brewery where they were created. The snack was created using moist spent grain to maintain the processing costs low and maintaining the process simple enough to be easily replicated in any commercial kitchen. The snack is composed of spent grain, flour and herbs and spices, resulting in a potential production cost bellow 0.55 €/kg and a total content of BSG above 35%. Whilst these snacks will likely not be a solution for the totality of BSG produced in a brewery, they may contribute greatly to the reduction of waste. They may also serve as a factor for market differentiation in breweries and brewpubs while raising awareness for waste issues and their potential solutions in the food and beverage industry.
Description
Keywords
Dreche Upcycling Cerveja artesanal Brewpub Brewers spent grain Snack Craft beer