[EN] This final degree project focuses on how to brewer and the process of it. With the intervention in different points of the process it will get optimize resources and improve the quality of the materials and the final product. The first stage, involved the process of cooking, where is calculated an estimated water consumption during the pressing and maceration of the cereals. In the same process we insist on the filtration of the wort that it was extracted, during this process we have to do an analysis of the amount of sugars containing this wort. The calibration of the machine responsible for this analysis is important to quantify the performance of the process of extraction of sugars in cereals. On the other hand, in the production department it’s analyzed the process of beer fermentation. A standardization of the curve of three different types of beer fermentation is performed after the data collection during certain time of the fermentations of these beers. Four hydrometers are calibrated too and which inform about the density of yeast extracted from the fermentation tanks for four company extraction pumps. Finally investigates one of the physical parameters of the beer during their transport by the system of pipes, which is performed by water pushing beer, till the end of the tank and before being bottled. This allows that this parameter in the final tank is always the same for each type of beer and ensures a standardization of the final product in the industry.