Optimization of the craft manufacturing process of BOGA beer

Collaboration with the company Boga Euskal-Garagardoa, to measure the degree of alcohol in certain samples in the laboratories of the Zabalburu school

Biotechnology, chemistry and health

Project objectives

Analysis and control of certain agents that affect the correct artisanal elaboration of the different varieties of BOGA brand beer

Tasks performed

Among the technical controls to be carried out in a very specific and detailed way have been:

Possible contamination by yeast Brettanomyces bruxellensis.
Presence of gluten.
Determination of the alcoholic strength by means more precise than the difference in densities, by means of gas chromatography