Aplicação da fermentação mista na produção de cervejas artesanais

ABSTRACT: Craft beer is a cultural product, being discovered by the oldest people who transformed its preparation into something traditional. Nationally and internationally, it has become a commodity of great commercial interest due to its diversity of flavor and appearance. Currently, craft beers are also produced in mixed cultures, using yeast and bacteria. In this sense, this work aims to carry out a bibliographic review, expose and discuss the stages of production of artisanal mixed fermentation beer, as well as indicate the quality control analyzes used after its production. Thus, through theoretical references and research carried out previously, the production process of craft beers in mixed and non-mixed cultures was detailed in parallel. In turn, it was observed that mixed craft beers have unique characteristics, good production and commercialization potential to the detriment of traditional craft beers, although they need more care. KEYWORDS: Bioproduct, Microorganisms, Quality Control.