Evaluación del efecto de la temperatura en el proceso fermentativo en la producción de cerveza artesanal tipo Blonde Ale

The project focused on the analysis of the temperature in the fermentation stage. For its development, the production of a blonde ale type ale was defined, 280 L of must was prepared based on three types of malt, Pilsen, caramunnich II and carapils; two types of hops, cascade and bravo, and a yeast...