Produção artesanal de cerveja session ipa com incorporação de diferentes concentrações de polpa de araçá-vermelho

Abstract

Craft beer is related to the freedom of creating personalized recipes, thus being able to experiment with variations in the production process. The Session IPA style beer is recommended as one of the styles to start with in Ale beers. An alternative to improve the freshness of beer is to add fruit as a brewer's adjunct. Therefore, this work aimed to develop and evaluate the physical-chemical and sensorial characteristics of craft beer of the Session IPA style with the addition of regional native fruit from Cantuquiriguaçu, red araçá fruit, as a unconventional adjunct, in different concentrations and at different stages of the beer production process. Four types of beer were prepared with the addition of red araçá fruit, adding the fruit pulp in two different concentrations after fermentation and two different concentrations after boiling, which were analyzed and monitored for seven months. In these formulations and for the Session IPA beer (control formulation), it were evaluated analyzes of pH, titratable acidity, color, soluble solids contente, phenolic compounds, real extract, alcoholic contente and density. The acceptability of the beer was evaluated through sensory analysis using the hedonic scale. The beers with pulp added at a lower concentration showed the best acceptance results by sensory analysis. Therefore, the addition of red araçá pulp positively influenced the sensorial aspects of the Session IPA beer. Physicochemical analyzes showed that the addition of red araçá pulp influenced several parameters, such as alcoholic contente, phenolic compounds, acidity, real extract, showing a positive alternative application for the processing of regional fruits.