Beer hops are 'related' to cannabis and depend on artificial light at dusk in Bras Celebrated this Friday (7), International Beer Day is an opportunity to learn about the path taken by the drink until it reaches the glass. From hop production to yeast work, each step influences the flavor, aroma and final characteristics of the beer. One of the biggest challenges of national production is precisely the cultivation of hops, one of the main raw materials for the drink. The plant needs long periods of light to develop, a common condition in countries such as the United States and Germany during the summer, but rare in Brazil. To overcome this obstacle, Brazilian producers resort to artificial lighting and "trick" the plant, simulating longer days to stimulate its growth. In addition to being an essential ingredient in beer, hops also arouse curiosity because they belong to the same botanical family as cannabis, Cannabaceae. Despite the kinship, the similarities practically end there. "Hops do not have the THC, for example, that marijuana produces. So, it is not a plant that will give the numbing effect that marijuana does", explains producer Murilo Ricci. According to him, the plant only produces a relaxing effect and is allowed to be cultivated in Brazil. 'Rotas da Cerveja' is launched with circuits in Sorocaba, Votorantim, Jundiaí and the region Disclosure/Cervejaria Alvorada What really goes into the beer The most valuable part of the hops is in the flower. It contains small golden grains called lupulin, responsible for much of the bitterness and characteristic aromas of beer, in addition to the essential oils used in the production of the drink. After harvesting, the flowers go through a careful process. They cannot be washed to avoid oxidation. They are then cleaned manually and taken to dry, a stage that reduces the flower's natural humidity and lasts between 16 and 20 hours. The world drinks less and less beer, and breweries in crisis struggle to reinvent themselves 'Rotas da Cerveja' is launched with circuits in Sorocaba, Votorantim, Jundiaí and the region Divulgação/Cervejaria Pangea "In the beer manufacturing process, we usually use hops in the format we call pellets", explains Guilherme Manganello, food engineer and brewer. Crushed and pressed, the ingredient becomes more practical to be incorporated into the manufacturing process. It's not just hops Although it is one of the best-known ingredients, hops are far from being the only component of beer. According to Manganello, the base of most recipes is pilsner malt, also called light malt or base malt. In beers classified as pure malt, the drink is produced only with malt, without the addition of other cereals. In addition to barley malt, it is also possible to use wheat malt, responsible for traditional wheat beers. Other recipes may include ingredients known as brewing adjuncts, such as corn, rice, rye and sorghum. Cup, glass, beer, alcohol, alcoholic drink. Reproduction/EPTV Yeast makes beer. At the factory, the grains are ground and mixed with water to form a sweet liquid called wort. Despite all the technology involved, Guilherme highlights that this stage does not yet produce beer. "We, as brewers, don't make beer. We make wort. It's the yeast who makes the beer," he says. After a first period of rest and cooling, the must receives yeast, the microorganism responsible for fermentation. It consumes the sugars present in the liquid and transforms them into alcohol, carbon dioxide and various compounds responsible for the flavors and aromas of the drink. According to the brewer, this process takes between 15 and 20 days. Only after this does the beer go to packaging, receive a lid and label and go to the cold room, where it remains refrigerated to preserve freshness. After all, what is the difference between beer and draft beer? A common question among consumers is whether there is a difference between beer and draft beer. In Brazil, it is customary to call a pasteurized drink beer — one that undergoes heating to increase durability —, while draft beer is not subjected to this process. Guilherme explains that, at the brewery where he works, the option is not to pasteurize the drink. “We want to keep this beer as fresh as possible,” he says. According to him, although pasteurization increases shelf life, the process also reduces part of the freshness that characterizes the drink. Brazilians' favorite Among the various styles produced in the country, pilsen continues to be Brazilians' favorite. The style is known for its golden color, moderate bitterness and alcohol content generally between 4.5% and 4.8%, characteristics that help explain its popularity.