title: Evaluation of fermentative profiles for the production of artisanal beer by native yeasts
abstract: The consumption of artisanal beers is growing stronger. The market faces a consumer who wants new experiences and flavours than those traditionally offered by the brewing industry, is of interest the search for new raw materials (malts) and even fermenting micro-organisms which may offer other organoleptic characteristics, from this, it was carried out the isolation and study of yeasts that could offer other sensory characteristics to the traditional ale beer of one of the main artisan brewery o
journal: Lumieres - Repositorio institucional Universidad de América