Production and physico-chemical evaluation of a craft beer

This book contains information on the production and physicochemical evaluation of a pure homemade beer flavored with clove and cinnamon extracts. It is a TCC of the Industrial Chemistry course of the Federal University of Maranhão of the authors Jaqueline mesquita and Janyne palheta ramos in the year 2019 and will contain in its scurvy how the production and analysis of the finished product was made.