HOPS: The Aromatic Ingredient of Breweries

Abstract

Objective: The main objective of this study is to produce and characterize the raw material used to manufacture beer, including planting and harvesting by one of the largest brewing groups in the country, the Petropólis group, with a unit installed in the city of Uberaba/MG with a built area of 108,000 m².   Theoretical Framework: Most hops used for brewing in Brazil are imported from countries such as Germany and the United States. However, certain varieties have adapted to the Brazilian climate and achieved significant yields and qualities.   Method: Hop samples were collected in the city of Uberaba-MG. Mettler Toledo® moisture content measuring equipment, model HE53, was used. The hop samples were dried in the Pardal® New Hobby model dehydrator. In the granulometric analysis, the Tyler series of sieves was used. Color was measured using an Eoptis® reflectance colorimeter, model CLM-194.   Results and Discussion: The hop cones, after drying stages, presented an average content of 91.67% of dry matter. The color difference between the dried leaves and the dried/ground hop cones, in relation to the standard, were ΔE = 64.16 and 57.77 respectively. The average Sauter diameter was 0.0347 cm.   Research Implications: The Petrópolis group invests in planting hops that will enable the creation of a final product with its own identity in the future, which are beers produced with its own hops. Cultivation began with an area of ​​two hectares planted.   Originality/Value: The group plans to double the plantation area and claims it is a promising business for the future, where many producers will invest in this cultivar, as today it is entirely possible to apply techniques such as prolonged lighting and irrigation systems.