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BIBTEX RIS

Production and characterization of craft beers IPA style with addition from malted green beans and babaçu mesocarp

2024; Sindicato das Secretárias do Estado de São Paulo; Volume: 15; Issue: 4 Linguagem: Inglês

10.7769/gesec.v15i4.3673

2178-9010

José Sebastião Cidreira Vieira, Danyelson de Sousa Cavalcante, Alexandre da Costa Reis, Davina Camelo Chaves, Efraim Costa Pereira, Igor Alves da Silva, Germildo Juvenal Muchave, Makson Rangel de Melo Rodrigues,

Agricultural and Food Sciences

Beer is the most consumed alcoholic drink in the world, and Brazil ranks as the third largest consumer. This work aimed to produce high-fermentation craft beers, IPA style, containing adjuncts, malted beans and babassu mesocarp to incorporate colour, flavour and differentiated aroma into the final product. The beer obtained was subjected to physical-chemical and microbiological characterization. Bean grains and mesocarp contributed significantly to the increased primitive extract and alcohol content of the beers above. In terms of colour, they were classified as light and dark; in terms of bitterness, they were called bitter and very bitter beers. The microbiological results identified the absence of mould and the presence of yeast and mesophilic bacteria. The municipality of Zé Doca-MA has full conditions for producing craft beers using low-cost raw materials capable of generating a quality and well-accepted final product.