Alexis Kabala Katende

Impact of raw materials on the final quality of beers Alexis Kabala Katende

From the different results obtained from the physico-chemical analyses as well as from the different tastings organized, we can summarize as follows- The quality of the finished products (beers) of BRASIMBA, depends directly on the quality and composition of the recipe used.- BRASIMBA will be able to face the competition, which keeps on selling the price of beer, by launching a low cost beer from the R2 recipe (a beer already accepted by some tasters: see the result of the R1-R2 tasting)- At the same time, BRASIMBA will be able to cope with the low purchasing power of its consumers, for example in Kasai, by launching a beer with the R2 recipe, while playing on the price of the finished products (lowering the price of the beer).- Since recognition and preference are not significant between R1 and R3, BRASIMBA has no complaints about its current recipe compared with the CASTEL group's recipe (R3).- Finally, as for the last recipe (R4), its use will be wasteful compared to the profile of beers from the recipe in use in all BRASIMBA sites (R1)