Faced with the crisis with the increase of caused by the ingestion of adulterated drinks, the Brazilian Association of Craft Beer (Abracerva) evaluates that, for criminals, “it makes no sense from an economic point of view” to falsify beer. Investigations have so far point out that distilled products such as vodka, gin and whiskey were contaminated by methanol.
“An eventual purposeful and criminal adulteration of beer with the compound, besides being easily detectable, makes no sense from an economic point of view, as it would not bring any commercial advantage,” the entity pointed out to Estadão, on Friday, 3.
This week, the Minister of Health, Alexandre Padilha, recommended that the population avoid the consumption of distilled alcohol. He further stated that tampering is more difficult in beers, given the smaller profit margin.
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Experts consulted by Estadão warn, however, that it is possible to falsify fermented drinks with the toxic substance. To date, Brazil has more than 100 reported cases, still under investigation, including 11 deaths.
Abracerva said he follows the investigations, as well as providing guidelines for the sector. “It is important to highlight that beer production, whether handcrafted or large -scale, is subject to the same rigid laws, which establish quality and safety standards that guarantee the reliability of the product offered to the consumer.”
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The entity also clarifies that, “technically, in the brewing process, fermentation results in insignificant levels of methanol.” But it stresses that the amount is “widely secure according to international parameters.”
A member of the Technical Commission of the São Paulo Regional Chemistry Council, the chemistry Glauce Guimarães Pereira explains that it is easier to use methanol to adulterate distilled alcoholic beverages. “Pure methanol has slight alcoholic taste, similar to ethanol, and has no strong odor characteristic. In distilles with 30% or 40% alcohol content, is not noticeable in taste,” he says.
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“In beer, the story is different: alcohol content is low (4 %, 6 %) and with greater aromatic complexity. This means that any chemical deviation is easier to notice.” For her, it’s a matter of adulteration efficiency: “tampering beer without being noticeable would only yield a very small amount.”
The Association of Craft Breaks Paulistas (Acerva Paulista) recalls that, from the case of contamination of the Backer brewery, in 2020, in Minas Gerais, the sector “adopted redoubled care”. “We reinforce this care among our members to ensure the safety and quality of production,” says the entity’s president, Carlos Santana.
For Santana, the impact of pandemic in the bars and restaurants sector may have influenced the current crisis. “In search of cost reduction by owners and administrators, they often exchange suppliers for minimal differences in price per liter,” he says. “It is up to us to reinforce seriousness and care at each stage of production and operation. It is essential to look for partners and suppliers who have been acting for a long time in the market, offering quality products and certificates,” he concludes.
