TECHNOLOGICAL UNIVERSITY OF TABASCO

CHEMISTRY DIVISION

4°B CHEMICAL PROCESSING ENGINEERING

ELABORATION CRAFT BEER

BASED ON BANANAS

Ana P. Antonio
Ernesto V. Carrera
Dey N. Cortes
Dorys de la Cruz
Guadalupe Ramos
Priscila C. Regino
Amisadai Soriano
 Objectives Overview
Main
Brew a craft beer by using the rejection banana
1 theoretical basis
(musa AAB Simmons), following the production
process of a Fruit beer as an alternative use
2 Experimental phase

Specific
3 Preelimary results

Evaluate the characteristics

of the banana 4 physicochemical analysis

Determine the experimental

FINAL
method for making beer
PRODUCT
 Impact in the society/
justification ale malt
stainless steel pot
Yeast
densimeter
Hop thermometer
rejection banana

BREWING

F
economic
PROCESS
Take advantage of
losses
the artisan market

tabasco farmers
 Observation/ Calvillo, E. (2017). La cerveza artesanal: una experiencia
multisensorial. Deilotte, 1-32.

Reference
recomendation
Cerveza casera.mx. (2022). Obtenido de
https://cervezacasera.com.mx/elaboracion-con-grano/
Economía, S. d. (2010). SEGOB. Obtenido de
https://www.economia.gob.mx/files/Monografia_Platano.pdf
Ferrán Lamich, J. (2002). Cebada variedades cerveceras y
cerveza. Barcelona: Editorial Aedos.
GALARZA V., A. E. (2018). ELABORACIÓN DE CERVEZA
AMBER ALE DE ALTA FERMENTACIÓN SABORIZADA Y
On malt and hops type AROMATIZADA CON FRUTAS Y PLANTAS AROMATICAS
On the formulation ECUATORIANAS. Quito, Ecuador: UNIVERSIDAD CENTRAL
DEL ECUADOR.
About the brewing Luis, C. (20 de Junio de 2016). Cerveza Artesanal. Obtenido de
https://www.cerveza-artesanal.co/como-usar-frutas-en-la-
process preparacion-de-cerveza/

product