Diseño técnico de una cervecería artesanal bajo normativa vigente para regiones agroturísticas emergentes
Palabras clave:
cerveza, cerveza de calidad, seguridad alimentaria, producción artesanal, GuarchetBarra lateral del artículo
Contenido principal del artículo
Introduction: This article presents the technical design of a craft brewery located in Puerto Gaitán, Meta, Colombia, focused on producing a Golden Ale enriched with tropical fruits to achieve sensory attributes linked to local identity.
Objectives: To develop a brewery design that integrates high-quality ingredients—malt, malted barley, hops, yeast (Saccharomyces cerevisiae), water, mango (Mangifera indica), and passion fruit (Passiflora edulis)—while ensuring compliance with Colombian sanitary and technical regulations.
Methodology: The plant organization was defined using industrial engineering tools, including the weighted factor method for location analysis, Systematic Layout Planning (SLP) for internal distribution, and the Guarchet method for space determination. The design also incorporated applicable regulations: Resolution 2674 of 2013 (GMP), Decree 162 of 2021, Resolution 2115 of 2007, and Technical Standards NTC 3854:1996 and NTC 4158:1997. Basic sanitation and occupational health and safety plans were proposed.
Results:The design provides a comprehensive proposal including specialized equipment and an efficient operating model aligned with regulatory requirements.
Conclusions: The proposed model demonstrates potential to strengthen the regional craft brewing agroindustry by promoting innovation, added value, and local economic development.
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