{"id":36830,"date":"2017-10-20T09:00:27","date_gmt":"2017-10-20T12:00:27","guid":{"rendered":"http:\/\/patagoniambiental.com.ar\/info\/?p=36830"},"modified":"2017-10-19T21:10:37","modified_gmt":"2017-10-20T00:10:37","slug":"como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento","status":"publish","type":"post","link":"https:\/\/patagoniambiental.com.ar\/info\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\/","title":{"rendered":"C\u00f3mo transformar el residuo de la cerveza artesanal en alimento"},"content":{"rendered":"<div id=\"p_p_id_contentviewerportlet_WAR_newsportlet_INSTANCE_2a3d5be183cb4dbeb453f4d58ca44398_\" class=\"portlet-boundary portlet-boundary_contentviewerportlet_WAR_newsportlet_ portlet-static portlet-static-end content-viewer-portlet \">\n<div class=\"td-portlet\">\n<section id=\"portlet_contentviewerportlet_WAR_newsportlet_INSTANCE_2a3d5be183cb4dbeb453f4d58ca44398\" class=\"portlet\">\n<div class=\"portlet-content\">\n<div class=\" portlet-content-container\">\n<div class=\"portlet-body\">\n<div class=\"last td-viewer full-access\">\n<div class=\"template-94\">\n<div class=\"left-block\">\n<div class=\"text font-4 fs16 resizable\">\n<div class=\"paragraph\">\n<p>El residuo que se produce a trav\u00e9s de la elaboraci\u00f3n de cerveza artesanal puede ser transformado en sustrato para la producci\u00f3n de hongos comestibles, un producto de alta rentabilidad. Los elaboradores neuquinos recibieron esta propuesta a trav\u00e9s de la charla \u201cAlternativa rentable para el uso del bagazo de malta cervecera\u201d, en el marco de la cuarta edici\u00f3n del Festival de Cerveza Artesanal en Alumin\u00e9.<\/p>\n<p>Es que la malta es un residuo que por sus caracter\u00edsticas nutricional y proceso de pasteurizaci\u00f3n al que es sometido durante la elaboraci\u00f3n de cerveza presenta grandes ventajas para la producci\u00f3n de hongos comestibles sobre sustrato. En Alumin\u00e9, la exposici\u00f3n estuvo a cargo de Cristian Starik, coordinador del Programa de Hongos Comestibles de Centro PyME-ADENEU.<\/p>\n<\/div>\n<div class=\"paragraph\">\n<p>Algunas de las ventajas que presenta el bagazo de la malta cervecera es que posee nitr\u00f3geno e importante contenido de fibras que son fundamentales como alimento para el hongo. \u201cConociendo las caracter\u00edsticas nutricionales del desperdicio de la producci\u00f3n de cerveza artesanal, y la condici\u00f3n de residuo pasteurizado, hace que sea una alternativa sustentable y valiosa para producir hongos comestibles\u201d indic\u00f3 Starik.<\/p>\n<p>Se estima que en promedio un elaborador de cerveza genera entre 200 y 300 kilos de residuo diario, que debe ser intervenido para corregir la fuente de carbono y nitr\u00f3geno. Durante la exposici\u00f3n Starik grafic\u00f3 que \u201cun cervecero que genera 100 kilos de residuo puede transformarlos en 4000 a 5000 pesos de ingreso por la venta de hongos comestibles frescos. Se calcula que en la actualidad el kilo de hongo comestible fresco a granel, sin clasificar, ronda los 200 pesos\u201d.<\/p>\n<p>En cuanto a la inversi\u00f3n necesaria que debiera hacer un elaborador de cerveza, que cuente con espacio f\u00edsico y estructura techada, \u201cdebe desembolsar entre 50 y 100 mil pesos para el acondicionamiento de las \u00e1reas y equipamiento para producci\u00f3n de hongos comestibles.<\/p>\n<\/div>\n<div class=\"paragraph\">\n<p>Con ese monto se estima una sala con capacidad para cultivar 3000 kilos mensuales de residuo\u201d.<\/p>\n<p>En general, el residuo de la cerveza es entregado a productores de cerdo que lo utilizan para alimentar a sus animales. Pero el bagazo que fue utilizado para la producci\u00f3n de hongos tiene mayores ventajas para la alimentaci\u00f3n de ganado. \u201cEl proceso productivo genera modificaciones qu\u00edmicas y estructurales, como la disminuci\u00f3n del contenido de lignina y el incremento del contenido de prote\u00ednas f\u00fangicas, entre otros, lo que lo transforma en un alimento nutritivo de mejor calidad para utilizar en feed lot y alimentar cerdos\u201d, inform\u00f3 Starik.<\/p>\n<p><i>Quienes deseen contactarse con el Programa de Hongos Comestibles de Centro PyME-ADENEU pueden dirigirse al correo electr\u00f3nico laboratorio.hongos@cpymeadeneu.com.ar o al (0299) 448-5553.<\/i><\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"cl\">\u00a0Fuente:\u00a0http:\/\/www.rionegro.com.ar\/yo-como\/bodegas\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento-XF3744022<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n<div id=\"p_p_id_articletopicsportlet_WAR_newsportlet_INSTANCE_8938a31bd68548db9a0695bb2162c3fa_\" class=\"portlet-boundary portlet-boundary_articletopicsportlet_WAR_newsportlet_ portlet-static portlet-static-end article-topics-portlet advanced-99 color_yocomo\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>El residuo que se produce a trav\u00e9s de la elaboraci\u00f3n de cerveza artesanal puede ser transformado en sustrato para la [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":36831,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[18,1,10],"tags":[],"class_list":["post-36830","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-neuquen","category-noticias","category-rotador"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.0 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>C\u00f3mo transformar el residuo de la cerveza artesanal en alimento<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/patagoniambiental.com.ar\/info\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"C\u00f3mo transformar el residuo de la cerveza artesanal en alimento\" \/>\n<meta property=\"og:description\" content=\"El residuo que se produce a trav\u00e9s de la elaboraci\u00f3n de cerveza artesanal puede ser transformado en sustrato para la [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/patagoniambiental.com.ar\/info\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\/\" \/>\n<meta property=\"og:site_name\" content=\"Patagonia Ambiental\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/patagonia.ambiental\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/share\/1C1V8Gv9BX\/?mibextid=qi2Omg\" \/>\n<meta property=\"article:published_time\" content=\"2017-10-20T12:00:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/patagoniambiental.com.ar\/info\/wp-content\/uploads\/2017\/10\/residuos-cerveza.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"660\" \/>\n\t<meta property=\"og:image:height\" content=\"370\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Patagonia Ambiental\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@PatAmb\" \/>\n<meta name=\"twitter:site\" content=\"@PatAmb\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\\\/\"},\"author\":{\"name\":\"Patagonia Ambiental\",\"@id\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/#\\\/schema\\\/person\\\/db12bff64bbcbf6a253710bf0ea37b5d\"},\"headline\":\"C\u00f3mo transformar el residuo de la cerveza artesanal en alimento\",\"datePublished\":\"2017-10-20T12:00:27+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\\\/\"},\"wordCount\":466,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/wp-content\\\/uploads\\\/2017\\\/10\\\/residuos-cerveza.jpg\",\"articleSection\":[\"Neuqu\u00e9n\",\"Noticias\",\"Rotador\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\\\/\",\"url\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\\\/\",\"name\":\"C\u00f3mo transformar el residuo de la cerveza artesanal en alimento\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/wp-content\\\/uploads\\\/2017\\\/10\\\/residuos-cerveza.jpg\",\"datePublished\":\"2017-10-20T12:00:27+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\\\/#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\\\/#primaryimage\",\"url\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/wp-content\\\/uploads\\\/2017\\\/10\\\/residuos-cerveza.jpg\",\"contentUrl\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/wp-content\\\/uploads\\\/2017\\\/10\\\/residuos-cerveza.jpg\",\"width\":660,\"height\":370},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Inicio\",\"item\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"C\u00f3mo transformar el residuo de la cerveza artesanal en alimento\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/#website\",\"url\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/\",\"name\":\"Patagonia Ambiental\",\"description\":\"Monitoreo y an\u00e1lisis de la situaci\u00f3n geopol\u00edtica en el mundo y su implicancia en la Patagonia\",\"publisher\":{\"@id\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/#organization\",\"name\":\"Patagonia Ambiental\",\"url\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/wp-content\\\/uploads\\\/2025\\\/05\\\/LOGO-PATAGONIA-AMBIENTAL.png\",\"contentUrl\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/wp-content\\\/uploads\\\/2025\\\/05\\\/LOGO-PATAGONIA-AMBIENTAL.png\",\"width\":433,\"height\":250,\"caption\":\"Patagonia Ambiental\"},\"image\":{\"@id\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/patagonia.ambiental\",\"https:\\\/\\\/x.com\\\/PatAmb\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/patagoniambiental.com.ar\\\/info\\\/#\\\/schema\\\/person\\\/db12bff64bbcbf6a253710bf0ea37b5d\",\"name\":\"Patagonia Ambiental\",\"description\":\"Andr\u00e9s Nievas T\u00e9cnico en manejo ambiental, consultor Ambiental y escritor para medios locales e internacionales sobre temas de geopolitica y medio ambiente.\",\"sameAs\":[\"http:\\\/\\\/www.patagoniambiental.com.ar\",\"https:\\\/\\\/www.facebook.com\\\/share\\\/1C1V8Gv9BX\\\/?mibextid=qi2Omg\",\"@patagoniambiental\",\"https:\\\/\\\/youtube.com\\\/@patagoniaambiental2023?si=BLt58t0wuXquxlYZ\"]}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"C\u00f3mo transformar el residuo de la cerveza artesanal en alimento","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/patagoniambiental.com.ar\/info\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\/","og_locale":"es_ES","og_type":"article","og_title":"C\u00f3mo transformar el residuo de la cerveza artesanal en alimento","og_description":"El residuo que se produce a trav\u00e9s de la elaboraci\u00f3n de cerveza artesanal puede ser transformado en sustrato para la [&hellip;]","og_url":"https:\/\/patagoniambiental.com.ar\/info\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\/","og_site_name":"Patagonia Ambiental","article_publisher":"https:\/\/www.facebook.com\/patagonia.ambiental","article_author":"https:\/\/www.facebook.com\/share\/1C1V8Gv9BX\/?mibextid=qi2Omg","article_published_time":"2017-10-20T12:00:27+00:00","og_image":[{"width":660,"height":370,"url":"https:\/\/patagoniambiental.com.ar\/info\/wp-content\/uploads\/2017\/10\/residuos-cerveza.jpg","type":"image\/jpeg"}],"author":"Patagonia Ambiental","twitter_card":"summary_large_image","twitter_creator":"@PatAmb","twitter_site":"@PatAmb","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/patagoniambiental.com.ar\/info\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\/#article","isPartOf":{"@id":"https:\/\/patagoniambiental.com.ar\/info\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\/"},"author":{"name":"Patagonia Ambiental","@id":"https:\/\/patagoniambiental.com.ar\/info\/#\/schema\/person\/db12bff64bbcbf6a253710bf0ea37b5d"},"headline":"C\u00f3mo transformar el residuo de la cerveza artesanal en alimento","datePublished":"2017-10-20T12:00:27+00:00","mainEntityOfPage":{"@id":"https:\/\/patagoniambiental.com.ar\/info\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\/"},"wordCount":466,"commentCount":0,"publisher":{"@id":"https:\/\/patagoniambiental.com.ar\/info\/#organization"},"image":{"@id":"https:\/\/patagoniambiental.com.ar\/info\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\/#primaryimage"},"thumbnailUrl":"https:\/\/patagoniambiental.com.ar\/info\/wp-content\/uploads\/2017\/10\/residuos-cerveza.jpg","articleSection":["Neuqu\u00e9n","Noticias","Rotador"],"inLanguage":"es","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/patagoniambiental.com.ar\/info\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/patagoniambiental.com.ar\/info\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\/","url":"https:\/\/patagoniambiental.com.ar\/info\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\/","name":"C\u00f3mo transformar el residuo de la cerveza artesanal en alimento","isPartOf":{"@id":"https:\/\/patagoniambiental.com.ar\/info\/#website"},"primaryImageOfPage":{"@id":"https:\/\/patagoniambiental.com.ar\/info\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\/#primaryimage"},"image":{"@id":"https:\/\/patagoniambiental.com.ar\/info\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\/#primaryimage"},"thumbnailUrl":"https:\/\/patagoniambiental.com.ar\/info\/wp-content\/uploads\/2017\/10\/residuos-cerveza.jpg","datePublished":"2017-10-20T12:00:27+00:00","breadcrumb":{"@id":"https:\/\/patagoniambiental.com.ar\/info\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\/#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/patagoniambiental.com.ar\/info\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\/"]}]},{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/patagoniambiental.com.ar\/info\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\/#primaryimage","url":"https:\/\/patagoniambiental.com.ar\/info\/wp-content\/uploads\/2017\/10\/residuos-cerveza.jpg","contentUrl":"https:\/\/patagoniambiental.com.ar\/info\/wp-content\/uploads\/2017\/10\/residuos-cerveza.jpg","width":660,"height":370},{"@type":"BreadcrumbList","@id":"https:\/\/patagoniambiental.com.ar\/info\/como-transformar-el-residuo-de-la-cerveza-artesanal-en-alimento\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Inicio","item":"https:\/\/patagoniambiental.com.ar\/info\/"},{"@type":"ListItem","position":2,"name":"C\u00f3mo transformar el residuo de la cerveza artesanal en alimento"}]},{"@type":"WebSite","@id":"https:\/\/patagoniambiental.com.ar\/info\/#website","url":"https:\/\/patagoniambiental.com.ar\/info\/","name":"Patagonia Ambiental","description":"Monitoreo y an\u00e1lisis de la situaci\u00f3n geopol\u00edtica en el mundo y su implicancia en la Patagonia","publisher":{"@id":"https:\/\/patagoniambiental.com.ar\/info\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/patagoniambiental.com.ar\/info\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":"Organization","@id":"https:\/\/patagoniambiental.com.ar\/info\/#organization","name":"Patagonia Ambiental","url":"https:\/\/patagoniambiental.com.ar\/info\/","logo":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/patagoniambiental.com.ar\/info\/#\/schema\/logo\/image\/","url":"https:\/\/patagoniambiental.com.ar\/info\/wp-content\/uploads\/2025\/05\/LOGO-PATAGONIA-AMBIENTAL.png","contentUrl":"https:\/\/patagoniambiental.com.ar\/info\/wp-content\/uploads\/2025\/05\/LOGO-PATAGONIA-AMBIENTAL.png","width":433,"height":250,"caption":"Patagonia Ambiental"},"image":{"@id":"https:\/\/patagoniambiental.com.ar\/info\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/patagonia.ambiental","https:\/\/x.com\/PatAmb"]},{"@type":"Person","@id":"https:\/\/patagoniambiental.com.ar\/info\/#\/schema\/person\/db12bff64bbcbf6a253710bf0ea37b5d","name":"Patagonia Ambiental","description":"Andr\u00e9s Nievas T\u00e9cnico en manejo ambiental, consultor Ambiental y escritor para medios locales e internacionales sobre temas de geopolitica y medio ambiente.","sameAs":["http:\/\/www.patagoniambiental.com.ar","https:\/\/www.facebook.com\/share\/1C1V8Gv9BX\/?mibextid=qi2Omg","@patagoniambiental","https:\/\/youtube.com\/@patagoniaambiental2023?si=BLt58t0wuXquxlYZ"]}]}},"_links":{"self":[{"href":"https:\/\/patagoniambiental.com.ar\/info\/wp-json\/wp\/v2\/posts\/36830","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/patagoniambiental.com.ar\/info\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/patagoniambiental.com.ar\/info\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/patagoniambiental.com.ar\/info\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/patagoniambiental.com.ar\/info\/wp-json\/wp\/v2\/comments?post=36830"}],"version-history":[{"count":0,"href":"https:\/\/patagoniambiental.com.ar\/info\/wp-json\/wp\/v2\/posts\/36830\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/patagoniambiental.com.ar\/info\/wp-json\/wp\/v2\/media\/36831"}],"wp:attachment":[{"href":"https:\/\/patagoniambiental.com.ar\/info\/wp-json\/wp\/v2\/media?parent=36830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/patagoniambiental.com.ar\/info\/wp-json\/wp\/v2\/categories?post=36830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/patagoniambiental.com.ar\/info\/wp-json\/wp\/v2\/tags?post=36830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}