The brewing universe has been expanding greatly around the world in recent years, bringing new possibilities for consumers and home, micro, or large-scale producers. In this context, scientific knowledge from biochemistry, chemistry, physics, geosciences, statistics, administration, and others can be used in an interdisciplinary manner to improve the quality of the beers produced, as well as, for the general public, in a better understanding and choice of products. We will work these concepts in a dynamic way with the entire interested community, through online discussions, collaborative online spaces for knowledge sharing, live sessions on YouTube, as well as some in-person mini-courses.
Support: 
Launch!! 2nd Edition of the Brewer’s Glossary with over 1600 entries – book – LF Editorial – 2024
Authors: Gabriel Hornink, Gabriel Galembeck e Alfredo Muxel
With over 1600 entries to assist you in your daily production or academic endeavors.
Preview in Portuguese available on Google Books
Learn more about production with the ebook below!
Principles of Brewing Production and Enzymes in Mashing (2nd edition 2024) (free download)
Map: Breweries of Minas Gerais – updated version – Sep. 2023!!! Come check 😉
We will have 72 infographics and bulletins in the microorganisms series, keep an eye on the website… Lots of infographics here!!!
News:
“Princípios da produção cervejeira e as enzimas na mosturação” – lançamento do eBook
Acesse o eBook “Glossário cervejeiro: da cultura à ciência”, com mais de de 700 verbetes!