Análisis de tratamiento y/o aprovechamiento del bagazo de cebada en cervecerías de San Carlos de Bariloche.

Abstract

This thesis addresses the problem of barley bagasse, a byproduct of the beer brewing process, in breweries in San Carlos de Bariloche. Various alternatives for its utilization are analyzed with the goal of reducing its environmental impact and generating added value within a circular economy context. Barley bagasse contains high levels of fiber, protein, and micronutrients, making it a valuable resource for various uses. However, its high moisture content, typically exceeding 80%, favors microbial growth, which accelerates the decomposition of the material in a short period of time. This rapid degradation not only complicates its handling and storage but also limits its utilization unless appropriate stabilization methods are implemented. The thesis demonstrates that barley bagasse, often considered a problematic waste, has significant potential as a valuable resource. Adopting sustainable practices and utilizing this byproduct not only benefits breweries in terms of profitability, but also contributes to social well-being and reduces the environmental impact in San Carlos de Bariloche.