Proceso de elaboración de cerveza artesanal utilizando la miel de abeja en la fermentación, cantón Manta.

Abstract

The purpose of this work is to present and develop a craft beer that natural ingredients. Bee honey is a product of the beekeeping industry. This product provides important The objective in this study is to obtain craft beer using honey in the fermentation of malt. The content of the work develops and specifies the business idea, product description, the mission, vision and strategic objectives for the project are defined. With the development of the work you can visualize, elaboration and components of the meets and exceeds the expectations of the client in an increasingly competitive market. According to statistics the main consumers of beer and alcoholic beverages are young, with the analysis that was applied would be the candidates to experiment new flavors in beer with nutritional characteristics and its sugar content can be an attractive source of carbon for fermentation methods with effective and nutraceutical characteristics. product, for whom it will be directed, points of commercialization and the objectives that it will have in front of the project.