Variability reduction in Manaus` beer process production

Abstract

Defined as the favorite drink to celebrate good times, beer has been making the drink market one of the most competitive in the Brazilian industry. Given this scenario, brewery industries need to maintain quality standards to gain consumer preference. In the company under study, located in Manaus Industrial Pole, it was found that in the beer production process, the brewhouse stage was not satisfying the brewery wort manufacturing time requirements, which is why it became the focus of this study. This paper aims to investigate and standardize a method to reduce the variability of beer time production in the brewhouse area. The data were collected from the monitoring of the wort production process, raising each time of the equipment of that stage, both before and after the application of the method. After data collection and analysis, it was concluded that it is possible to significantly reduce the variability in the wort production process by treating critical brewhouse equipment.