Caracterização físico-química e microbiológica de cervejas artesanais: conformidade legal entre diferentes estilos

Abstract

The growth of the craft beer market in Brazil has driven the diversification of styles and brewing processes, making the evaluation of product quality and compliance with legislation essential. In this context, the present study aimed to perform the physicochemical and microbiological characterization of different styles of craft beers, comparing laboratory results with the information declared on the labels, the limits established by the Beer Judge Certification Program (BJCP), and the microbiological standards established by ANVISA. Samples of craft beers produced in different regions of the country, namely the Northeast and South, were analyzed and subjected to microbiological analyses for the enumeration of molds and yeasts, enterobacteria, and lactic acid bacteria, as well as physicochemical analyses of color, pH, bitterness (IBU), and acidity. The microbiological results indicated that two of the evaluated samples showed non-compliance with the limits established by Brazilian legislation for molds and yeasts, evidencing inadequate hygiene conditions and process control during production. Regarding physicochemical parameters, variation among the samples was observed, consistent with the different beer styles analyzed. Overall, the values obtained were consistent with the characteristics declared on the labels, although some discrepancies were identified, especially in bitterness, pH, and color intensity. It is concluded that, among the five craft beers analyzed, four presented satisfactory microbiological quality and met microbiological safety standards. However, with respect to physicochemical analyses, only three samples showed conformity when compared to reference standards, highlighting the importance of analytical control to ensure product quality, the reliability of information provided to consumers, and the strengthening of the craft brewing sector.