ENRICHMENT OF PROCESSED MALT FLOUR INTO CRAFT BEER BY ADDITION OF FERMENTABLE TRÜB (SEDIMENT)

Abstract

Introduction:
Craft beer production generates solid waste in significant quantities, which is not put to proper use. Trüb (brewers' waste) has important nutrients, such as proteins and carbohydrates, and physical-chemical compounds; however, its applications are hindered by its astringent taste.
Objective:
To estimate the enrichment of flour from malts processed in craft beer by addition of fermentable Trüb (sediment).
Materials and Methods:
The methodology applied was experimental, carrying out the physical-chemical characterization of processed samples of craft beer waste, evaluating moisture, ash, fat, acidity, protein, and fiber, based on the established standards.
Results and Discussion:
As a result, it was obtained that the best mixture of malt with sediment was the dark malt with kveik sediment with a proportion of 25 %, obtaining protein increase values of 26.73 %.
Conclusions:
With an increase in protein the best malt and sediment sample was the dark malt - sediment Kveik from 12.95 - 26.73 % w/w, without addition and addition to 25 % of the sediment.