{"id":241205,"date":"2017-06-28T18:43:39","date_gmt":"2017-06-28T21:43:39","guid":{"rendered":"http:\/\/revistapesquisa.fapesp.br\/?p=241205\/"},"modified":"2017-06-28T18:47:30","modified_gmt":"2017-06-28T21:47:30","slug":"innovations-in-brewing","status":"publish","type":"post","link":"https:\/\/revistapesquisa.fapesp.br\/en\/innovations-in-brewing\/","title":{"rendered":"Innovations in brewing"},"content":{"rendered":"
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L\u00e9o Ramos Chaves<\/span><\/a> Options for Brazil\u2019s most popular beverage have increased in recent years due to production by more than 400 microbreweriesL\u00e9o Ramos Chaves<\/span><\/p><\/div>\n

Brazil is the third largest producer of beer in the world.\u00a0 It is also one of the world\u2019s major consumers of beer. Brazil produces 13.8 billion liters per year, which places it behind only China and the United States in global rankings. In the past decade, consumption has increased at an average rate of 5% per year, particularly with regard to craft beers, which saw annual growth of around 20%.\u00a0 In such a robust market, several innovative programs are being pursued at universities, breweries, research institutes and by farmers.\u00a0 United in an effort to improve product quality and reduce the cost of production, they are responsible for an assortment of innovations related both to manufacturing and to the domestic cultivation of the beverage\u2019s principal ingredients besides water:\u00a0 barley, hops and yeast. \u201cThe Brazilian brewing industry consists of more than 50 factory complexes whose technology is world-class,\u201d says Paulo Petroni, managing director of the Brazilian Beer Industry Association (CervBrasil), the entity that includes the country\u2019s largest manufacturers.<\/p>\n

One example of the industry\u2019s innovative effort is taking place with barley, the beverage\u2019s main source of starch.\u00a0 More than 90% of the grain planted in Brazil is the fruit of domestic research.\u00a0 Established 40 years ago, the genetic improvement program led by the Brazilian Agricultural Research Corporation (Embrapa) has already introduced 30 new cultivars of malting barley adapted to Brazil\u2019s climate and soil conditions.\u00a0 \u201cUsing our cultivars, known by the abbreviation BRS, yield has more than tripled.\u00a0 During the 1970s, we harvested around one ton of barley per hectare and now we\u2019re getting about 3.5 metric tons per hectare,\u201d says agronomist Euclydes Minella, who oversees the Embrapa Wheat Program in Passo Fundo, in the state of Rio Grande do Sul (RS). \u201cThe new grain varieties we\u2019ve developed helped consolidate cultivation of malting barley for brewing.\u00a0 Today, we have more productive cultivars that are higher-quality and better able to resist disease. It\u2019s very difficult to get imported barley seeds to flourish in Brazil.\u00a0 The varieties developed here are very commercially competitive.\u201d<\/p>\n

When first established, the program was intended to replace the barley used by breweries which, at that time, was all imported.\u00a0 This objective has not yet been met.\u00a0 Domestic production of 300,000 metric tons per year of the grain, according to Embrapa, meets 43% of Brazil\u2019s industry needs for the production of malt, the name given to the dry sprouted cereal used in manufacturing the beverage (see infographic for a description of the key stages of the beer-making process<\/em><\/a>). To meet manufacturers\u2019 demand, Brazil purchases nearly 400,000 metric tons\/year of barley from farmers in Argentina, Europe, the United States and Canada.<\/p>\n

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Rodrigo Veraldi <\/span><\/a> Hops grown in Campos do Jord\u00e3o…Rodrigo Veraldi <\/span><\/p><\/div>\n

New frontiers<\/strong>
\nA grass that resembles wheat, barley (Hordeum vulgare<\/em>) is originally from the Middle East. It was initially domesticated in ancient Mesopotamia, present-day home of Iraq and Syria. It is an annual crop, sown in Brazil from May through July and harvested from September through November.\u00a0 Over the past decade, cultivation of barley mostly took place in the states of Rio Grande do Sul and Paran\u00e1, whose climate is amply suited to growing the plant.\u00a0 The two states together account for more than 90% of Brazil\u2019s domestic production.\u00a0 The studies at Embrapa have enabled expansion of the crop\u2019s cultivation areas and the grain can now be grown on a commercial scale in the states of S\u00e3o Paulo, Goi\u00e1s and Minas Gerais. \u201cBy 2013, in partnership with Malteria do Vale, located in Taubat\u00e9 [S\u00e3o Paulo State], we had introduced the varieties known as BRS, Sampa, Manduri and Itanema for cultivation in the irrigated plantations of S\u00e3o Paulo,\u201d says Euclydes Minella. \u201cIn S\u00e3o Paulo, which accounts for nearly 5% of the grain\u2019s production,100% of the crops consist of Embrapa cultivars.\u201d<\/p>\n

Cooperation between Embrapa and growers, malt producers (factories that convert barley into malt) and beer manufacturers is the foundation for the success of Embrapa\u2019s barley enhancement program, says Minella.\u00a0 \u201cThe four malting factories located in Brazil\u2013two owned by AmBev in Rio Grande do Sul, one owned by the Cooperativa Agr\u00e1ria Industrial, in Guarapuava [Paran\u00e1 State], and one owned by Malteria do Vale, in S\u00e3o Paulo\u2013are partners of Embrapa,\u201d Minella says. Another factor that explains the success of the initiative is the technology behind the creation of the new cultivars. \u00a0\u201cWhen using traditional genetic improvement methods, a new cultivar takes at least six years to fix its genetic characteristics.\u00a0 After that, it needs an additional four years of field tests to assess yield, the quality of the grain and its disease-resistance,\u201d Minella explains.\u00a0 At Embrapa Wheat, scientists are using the technique known as haplodiploidization, through the development of in vitro<\/em> plants derived from gametes (reproductive cells), carriers of the half of the genome that can spontaneously or artificially induce the generation of double haploid lines. \u201cThis is how we are able to obtain a new genetically pure line in just a single generation rather than in six or more, as with the conventional process, obtaining a new cultivar in seven years.\u201d<\/p>\n

Just as with barley, hops (Humulus lupulus<\/em>), the other essential ingredient in the beer recipe, is also the focus of intense agricultural research.\u00a0 Responsible for the beverage\u2019s bitter taste, the hop plant is a climbing perennial that originated in Europe and is very hard to grow in Brazil.\u00a0 The hops used in beer making come only from the flowers of the female plant, which are rich in bitter resins and essential oils.\u00a0 Its leaf is shaped like palm and grows into a spiral pod. Hop plants grow to 6 meters in height, and at their peak of development can grow up to 30 centimeters per day.\u00a0 Because it is a crop typically cultivated in temperate regions of the northern hemisphere, it has never adapted to the conditions of Brazil, which imports all the hops used by domestic breweries\u2013around 2,400 metric tons per year, at a cost of nearly $35 million. Until just a few years ago, there was no domestic production of hops in Brazil, but the work of researchers and small producers is changing this scenario.<\/p>\n

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Fabio Colombini<\/span><\/a> …and barley cultivation (above): Embrapa cultivars meet 43% of Brazil\u2019s beer production needsFabio Colombini<\/span><\/p><\/div>\n

\u201cHaving hops produced in Brazil is important not just so we won\u2019t have to import it, but mainly so that we can develop a domestic brewing school,\u201d says agronomist Felipe Francisco, who has studied the plant since 2012.\u00a0 Owner of an agricultural consultancy headquartered in Curitiba (Paran\u00e1 State), he researched hops while pursuing his master\u2019s degree completed two years ago from the Federal University of Paran\u00e1 (UFPR). In addition to low temperatures\u2013essential for the climbing plants to sprout\u2013another challenge to cultivating the crop in Brazil is the amount of time it is exposed to sunlight each day. \u00a0\u201cIn Brazil, the photoperiod, in other words, the length of the day, varies little over the course of the year.\u00a0 And this is not good for the plant,\u201d says Francisco.<\/p>\n

The researcher explains that in order for the hops to produce in the desired quantity and quality, at the right time, it needs to experience variation in sun exposure over the course of its growth cycle, ranging from a minimum of 9.5 hours to a maximum of 14.5 hours of sunlight per day. \u00a0\u201cUpon exposure to a longer period of sunlight, the plant naturally begins to produce a hormone called gibberellin or GA, which accelerates its growth.\u00a0 And when the days begin to grow shorter\u2013in the southern hemisphere, as of December 21\u2013GA production diminishes and the plant begins to flower.\u00a0 In a few short weeks, in February or March, it is time to harvest the flowers for production of the hops,\u201d says Francisco. The solution found in Brazil was to \u201ctrick\u201d the plant by simulating the ideal photoperiod for its development.\u00a0 To do this, the farmer installs reflectors in the plantation and using artificial light, creates longer days, reducing the amount of light when necessary.<\/p>\n

For two years, Francisco has provided consulting services to growers from the Brazilian states of Rio Grande do Sul, Paran\u00e1, Santa Catarina, S\u00e3o Paulo, Rio de Janeiro, Mato Grosso and Bahia to facilitate the small-scale production of hops.\u00a0 \u201cTo our surprise, we\u2019ve harvested hops in the last two crops. All are of good quality, with the exception of that from Bahia and Mato Grosso, whose quality is average, but acceptable.\u00a0 Average yield was 1 ton per hectare, nearly a third of that seen in Europe, which is not bad.\u201d<\/p>\n

\"\"<\/a>In S\u00e3o Bento do Sapuca\u00ed, a S\u00e3o Paulo town in the Serra da Mantiqueira mountains, near Campos do Jord\u00e3o, agronomist Rodrigo Veraldi has also attempted to establish a domestic hops crop for more than a decade. It was by coincidence that he was successful.\u00a0 \u201cIn 2005, I began a plantation using Canadian hops seeds provided by a friend.\u00a0 Some seedlings grew in a greenhouse, but when I transferred them to the field, none of them took root, Veraldi recalls.<\/p>\n

The agronomist threw the material away in the compost heap at his farm, and promptly forgot about it.\u00a0 Sometime later, he realized that a climber was sprouting on the site.\u00a0 \u201cIt was a piece of hops that had survived.\u00a0 It must have experienced some sort of genetic mutation that allowed it to adapt to the intense rains of the Mantiqueira region and resisted attack by fungus.\u00a0 It was a happy botanical coincidence,\u201d he says. Veraldi propagated this particular plant and from it got one of the first\u2013if not the very first\u2013commercial crop of hops in Brazil on a very small scale.<\/p>\n

In 2014, the Brazilian-Japanese brewery Brasil Kirin, maker of such brands as Schincariol, Devassa, and Eisenbahn, took an interest in Veraldi\u2019s experiment and established a partnership with him to promote production.\u00a0 \u201cOur objective was to stimulate the growth of Brazilian hops, contributing to the strengthening of Brazil\u2019s brewing culture,\u201d says chemical engineer Rubens Mattos, manager of Research and Development (R&D) at Brasil Kirin. That same year, samples of Veraldi\u2019s experimental variety were used in a 15-year special edition at Baden Baden, the company\u2019s brewery in Campos do Jord\u00e3o.<\/p>\n

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L\u00e9o Ramos Chaves<\/span><\/a> The Tutta Birra Microbrewery in Piracicaba, whose master brewer completed his doctorate at ESALQ, makes five types of the beverageL\u00e9o Ramos Chaves<\/span><\/p><\/div>\n

\u201cSince that first test, we have continuously invested in improving production, providing technological support and involving scientists from Japan, the headquarters of Kirin, and from Brazilian universities such as USP [University of S\u00e3o Paulo] and UFPR,\u201d says Mattos. In 2015, the brewery purchased Veraldi\u2019s variety and expanded the crop to other regions of Brazil. The expectation is to collect up to 1,500 kilos of hops flowers in 2017 and release a beer made with 100% Brazilian hops.\u00a0 According to Mattos, quantities of hops and malt used vary according to the type of beer, \u201cbut just as a reference, the pilsen type, in the Brazilian market, uses 8 kilos of malt and 300 grams of hops for every 100 liters of beer.\u201d<\/p>\n

Mattos says that Brasil Kirin is planning to register the variety with the National Plant Varieties Protection Service (SNPC), under the Ministry of Agriculture, Livestock and Food Supply (MAPA). To that end, it is conducting analyses to establish whether it is indeed a new cultivar. \u201cOur bet is that the plants crossed again spontaneously and generated a new variety.\u00a0 Genetic studies will answer that question,\u201d Mattos explains.<\/p>\n

The cultivation of hops in Brazil could particularly benefit small producers of special artisan beers, those with unique characteristics such as unusual color, aroma and flavor. With limited production, these microbreweries require smaller amounts of hops.\u00a0 Currently, they end up paying more for imported hops, which is quoted in dollars, than do the big beer makers that buy the product in larger quantities.<\/p>\n

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L\u00e9o Ramos Chaves<\/span><\/a> Foam stability test at AmBev: the layer is important for preserving aromas and preventing oxidation of the beerL\u00e9o Ramos Chaves<\/span><\/p><\/div>\n

The boom in artisanal beers\u00a0<\/strong>
\nBrazil is experiencing an explosion of microbreweries.\u00a0 This movement, begun in the early part of this century, has gained momentum in recent years and according to the Brazilian Association of Microbreweries (ABRACERVA), there are now approximately 420 establishments of this type in Brazil. Together, they account for nearly 1% of the volume of beer consumed in the country. \u201cMicrobreweries have really breathed air into the domestic brewing industry.\u00a0 For years, the large breweries produced basically one type of beverage: American Standard Lager, an easy-to-drink light beer, pale in color.\u00a0 During the 1990s, primarily in S\u00e3o Paulo, there was a subdued movement on the part of a few bars and supermarkets to import different types of beers with stronger flavors. With the emergence of the small producers, the portfolio expanded and Brazilians were introduced to an array of beverages they were not familiar with: beers with different alcohol content, new ingredients, varying flavors and aromas, and different degrees of bitterness,\u201d biologist Lu\u00eds Henrique Poleto points out.\u00a0 Poleto is a consultant and master brewer at the Tutta Birra, a microbrewery in Piracicaba (SP) that makes five different types of beers.<\/p>\n

Author of a doctoral dissertation at the Luiz de Queiroz College of Agriculture (ESALQ) at USP on aging beer in wooden barrels, Poleto mentions that there is another exciting line of research in the industry that is related to the search for new yeasts.\u00a0 During production of the beverage, these microorganisms perform a key role in digesting the sugars\u2013such as maltotriose, maltose and glucose\u2013found in the beer mash, converting them into alcohol. Mash is created by mixing together the barley and water, which is warmed and then boiled at the start of the beverage making process.\u00a0 Historically, the yeast Saccharomyces cerevisae<\/em> is employed in the process, but attempts to create beers with different profiles have encouraged experts to assess the use of unconventional microorganisms that allow new approaches to the process.<\/p>\n

\u201cNon-Saccharomyces<\/em> yeasts have generated particular interest in the industry by demonstrating their excellent fermentation performance and capacity to contribute with a variety of aromatic compounds, as well as other organoleptic properties [experienced by an individual via the senses as smell, taste, etc.] of the product,\u201d says biologist Caur\u00e9 Barbosa Portugal, a specialist in fermented beverages, who conducted his postdoctoral research on alternative fermentation processes for beer and cacha\u00e7a <\/em>at ESALQ-USP. \u201cWe\u2019re attempting to isolate and characterize other varieties of yeast for the production of special beers.\u00a0 Our research group has revealed some possibilities for exploring those microorganisms to produce beverages using new approaches in bio-aromatization\u2013adding aromatic compounds through biological channels, in addition to functional beers, those with lower alcohol content and greater concentration of fibers, vitamins and minerals.\u201d<\/p>\n

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L\u00e9o Ramos Chaves<\/span><\/a> Product analysis at AmBev\u2019s R&D laboratory in Guarulhos (SP)L\u00e9o Ramos Chaves<\/span><\/p><\/div>\n

With the successful outcome achieved in his research studies, Portugal decided to establish a company to sell customized yeast to the beverage market. \u201cOne innovative possibility is the use of yeast blends, which means using more than one microorganism in the fermentation process.\u00a0 Some provide more aromas while others are more neutral.\u00a0 By using more than one yeast in a combination or sequence\u2013first one particular microorganism followed by another\u2013we can modulate the fermentation process and create a different beer, with its own characteristics,\u201d says the researcher.\u00a0 Christened \u201cSmart Yeast,\u201d the startup is now in the design stage.<\/p>\n

Stability that protects<\/strong>
\nThe search for a world-class beer has also led researchers to study the details of the structure of the liquid, such as its foam.\u00a0 This is the line of research of food engineer Fl\u00e1vio Lu\u00eds Schmidt, a professor in the School of Food Engineering at the University of Campinas (FEA-Unicamp). \u201cThe goal is to improve the stability of the foam of industrialized beer by adding hydrocolloids,\u201d Schmidt says.\u00a0 Hydrocolloids are polysaccharides with high molecular weight that are extracted from plants or algae, or produced through microbial synthesis.<\/p>\n

The foam varies according to the type of beer and, in addition to locking in aromas and fragrances, it delays the oxidation process, which alters the flavor of the beverage by impeding direct light on the liquid. \u00a0\u201cThe more stable the foam, the longer it stays in the mug.\u00a0 Beers made in Brazil, with high levels of unmalted adjuncts, have less protein in their composition and thus, less stability in their foam,\u201d says Schmidt. \u201cThe focus of our work was to provide other options for stabilizing the foam, aside from the most common stabilizer, propylene glycol alginate (PGA).\u201d<\/p>\n

The results of the study showed that PGA was the hydrocolloid that performed best in stabilizing the foam, although high-viscosity pectin (from the inner layer of an orange peel) and locust bean gum (a type of plant-based carbohydrate) together with the PGA have also proven to be viable.<\/p>\n

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L\u00e9o Ramos Chaves<\/span><\/a> Bar specializing in craft beers in S\u00e3o Paulo…L\u00e9o Ramos Chaves<\/span><\/p><\/div>\n

The adjuncts’ special touch<\/strong>
\nAt the University of S\u00e3o Paulo Engineering School of Lorena (EEL-USP), the focus of the research studies is what are called brewing adjuncts \u2013 myriad ingredients used in beverage formulation that replace a portion of the malt.\u00a0 These alternative sources may be solid ingredients, such as unmalted cereals (corn, rice, wheat, sorghum, oats and rye) or liquids, including syrups, molasses and sugarcane or beet sugar.\u00a0 Besides reducing the cost of production\u2013since the adjuncts tend to be cheaper than malting barley\u2013their use allows the production of beers with a variety of flavors and aromas.<\/p>\n

\u201cHere in Lorena, we\u2019re studying unconventional adjuncts that are different from those used by the large brewers, such as corn and rice,\u201d explains chemical engineer Jo\u00e3o Batista de Almeida e Silva, a professor of beverage technology and head of that institution\u2019s Pilot Plant Beverage Laboratory.\u00a0 The first adjunct studied was black rice, a grain rich in phenolic compounds and high in protein and fiber content.\u00a0 \u201cIn the conventional process of improving this rice, there is a breakdown of up to 35% of the grains.\u00a0 We used those waste materials that had no market value as a brewing adjunct. The aromatic characteristics of the grain were passed on to the beer,\u201d explains the researcher.\u00a0 The study, carried out by doctoral candidate Claudio Marcelo Andrade, has generated a patent application.<\/p>\n

After the black rice experiment, the Lorena group tested other ingredients such as banana, pine nuts, quinoa and pupunha <\/em>palm at the school\u2019s microbrewery. A recent study, headed up by student Raquel Aizemberg, was aimed at producing two types of beer: a lager (clear and light) and an ale (dark and stronger-tasting), using concentrated sugarcane broth as an adjunct.\u00a0 The study was conducted during Aizemberg\u2019s doctoral research and some of the analyses were carried out at the Catholic University of Leuven, Belgium.\u00a0 \u201cThe beverage that had 25% sugarcane syrup was the most popular.\u00a0 That was the best beer we\u2019ve ever made,\u201d says Jo\u00e3o Batista, pointing out that a patent application associated with the development of sugarcane syrup has already been filed with the National Institute of Industrial Property (INPI).<\/p>\n

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L\u00e9o Ramos Chaves<\/span><\/a> …and Dark Lager, with cocoa and brown sugar added: an example of the variety of tastes and aromasL\u00e9o Ramos Chaves<\/span><\/p><\/div>\n

Purity law<\/strong>
\nLuciano Horn, master brewer at AmBev, the company formed out of the 2004 merger with Belgian Interbrew and the 2008 merger with U.S. company Anheuser-Busch InBev, owner of Budweiser, advocates the use of unmalted cereals in the making of the beverage in Brazil. \u201cBrazilian beer has always had corn because this cereal has been here since colonial times.\u00a0 The ingredient is part of the recipe because of its flavor and does not affect the beer\u2019s quality.\u00a0 It is a myth to think that beers that are not made with pure malt have no quality,\u201d he says.<\/p>\n

In Horn\u2019s opinion, criticism of the beers made with unmalted cereals is based on the so-called Purity Law or Reinheitsgebot <\/em>[German Beer Purity Law], instituted in Germany in 1516. At that time, in order to preserve the quality of the product, increasingly more popular in Europe, Duke Wilhelm IV of Bavaria decreed that the beverage would contain only three ingredients:\u00a0 barley, hops and water\u2013yeast would be added some time later, since that microorganism was not yet known in the 16th century. \u201cThat law, in truth, established a protected market for yeast producers from that region of Germany.\u00a0 It was a great marketing ploy that continues today,\u201d says the master brewer, for whom the use of adjuncts is a common practice all over the world.\u00a0 \u201cEvery region uses what it has to make beer.\u00a0 I see no problem with this.\u201d<\/p>\n

As the owner of 26 different brands of beer, including Brahma, Antarctica, Skol and Bohemia, AmBev has a Technology Development Center (CDT) that functions as an idea laboratory.\u00a0 At the CDT, located in Guarulhos, in the metropolitan region of S\u00e3o Paulo, master brewers, engineers, chemists and other professionals work together.\u00a0 The AmBev team directly involved in R&D in Brazil comprises 170 people, who are responsible for creating everything from new flavors to innovative marketing and sales solutions. \u201cBrazilians have looked for innovative experiences and we\u2019re paying attention to these demands,\u201d Horn says. In recent years, for example, the company has introduced a non-alcoholic beer, a beer-based beverage that can be consumed with ice, and a pure malt liquid with fewer calories and carbohydrates.<\/p>\n

In order to expand and modernize the work being done at the CDT, AmBev is investing R$180 million on construction of its Innovation and Technology Center (CIT) scheduled to be inaugurated in 2017 at the Federal University of Rio de Janeiro (UFRJ) Technology Park on the Ilha do Fund\u00e3o. \u201cBecause the CIT will be one of the primary centers for beer innovation in the world, we\u2019re going to accelerate the process of creating new liquids and new packaging,\u201d Horn says.<\/p>\n

\"\"Pedro Hamdan<\/span><\/a>National Passion
\n<\/strong>Brazilians\u2019 favorite beverage, beer was first brought over by the Dutch\u00a0<\/em><\/p>\n

A study conducted by the Brazilian Public Opinion and Statistics Institute (Ibope) in 2014 revealed that beer is the most popular beverage among Brazilians. In 2013, another survey showed that beer was the preferred beverage for celebrations in Brazil. Data from the Brazilian Beer Industry Association (CervBrasil) indicate that nearly 30,000 liters of the beverage are produced in Brazil every minute.\u00a0 The industry sells R$70 billion per year, which is equivalent to 1.6% of the 2015 Gross Domestic Product (GDP).<\/p>\n

The history of beer around the world dates back to the time of the Sumerians, who nearly 6,000 years ago used grains to create the first fermented beverage.\u00a0 Archeological findings point to the fact that these people of Mesopotamia worshiped the goddess Ninkasi, devoted to the beverage. In Brazil, it is believed that beer arrived in the mid 17th<\/sup> century with the Dutch colonization by the East India Company. \u00a0\u201cWith the departure of the Dutch in 1654, beer left the country for 150 years, only to reappear in the late 18th<\/sup> to early 19th<\/sup> centuries,\u201d wrote S\u00e9rgio de Paula Santos in Os prim\u00f3rdios da cerveja no Brasil <\/em>[The dawn of beer in Brazil] (Ateli\u00ea Editorial). Imported from England, the beverage returned to Brazil in 1808 with the arrival of the Portuguese royal family.<\/p>\n

It is not known exactly when beer began to be produced on Brazilian soil, but an advertisement in the Rio de Janeiro newspaper Jornal do Commercio<\/em> on October 27, 1836 offered the beverage sold by a local beer maker, Cervejaria Brasileira. According to Santos, the first commercial beers appeared in the second half of the 19th<\/sup> century.\u00a0 That was also the time of the establishment of two companies that would come to dominate the domestic market for decades: Companhia Cervejaria Brahma, in Rio de Janeiro and Companhia Antarctica Paulista. In 1999, they would merge to establish AmBev, which became the world\u2019s third largest beer maker at that time.<\/p>\n

Projects<\/strong>
\n1.<\/strong> Black Rice IAC 600 (Oryza sativa<\/em>) as a malt adjunct in high gravity pilsen brewing (n\u00ba 2007\/01347-3<\/a>);\u00a0Grant Mechanism\u00a0<\/strong>Regular Research Grant; Principal Investigator<\/strong>\u00a0Jo\u00e3o Batista de Almeida e Silva (EEL-USP); Investment<\/strong>\u00a0R$102,818.27 and US$26,708.00.
\n2.<\/strong> Use of sugarcane juice as an adjunct in the production of lager and ale beers (n\u00ba 2013\/08650-4<\/a>); Grant Mechanism<\/strong>\u00a0Research Internships Abroad \u2013 Doctorate; Principal Investigator<\/strong>\u00a0Jo\u00e3o Batista de Almeida e Silva (EEL-USP); Grant Recipient<\/strong>\u00a0Raquel Aizemberg (EEL-USP); Investment<\/strong>\u00a0R$28,747.02.
\n3.<\/strong> Evaluation of hydrocolloids as foam stabilizer additive in beer (n\u00ba 2013\/12528-0<\/a>); Grant Mechanism<\/strong>\u00a0Regular Research Grant; Principal Investigator<\/strong>\u00a0Fl\u00e1vio Luis Schmidt (FEA-Unicamp); Investment <\/strong>\u00a0R$15,672.55.<\/p>\n","protected":false},"excerpt":{"rendered":"Investments in research are improving the quality of Brazilian beer","protected":false},"author":23,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[156],"tags":[153,211,225,243,251],"coauthors":[116],"class_list":["post-241205","post","type-post","status-publish","format-standard","hentry","category-cover","tag-agronomy","tag-biochemistry","tag-economy","tag-innovation","tag-nutrition"],"acf":[],"_links":{"self":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/241205","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/comments?post=241205"}],"version-history":[{"count":0,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/241205\/revisions"}],"wp:attachment":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/media?parent=241205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/categories?post=241205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/tags?post=241205"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/coauthors?post=241205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}