Produção de cerveja artesanal tipo india pale ale com Umbu-Cajá: fruto típico da região do nordeste brasileiro

Abstract

Beer is the beverage resulting from the fermentation of beer wort by yeast with the addition of hops. The wort is composed of water, malted barley or malt extract, and can be added in parts by adjuncts. Brazil is on the rise in the production and consumption of craft beers, although this market represents a small percentage in comparison with the large industries. Therefore, the number of microbreweries has increased in recent years, thus representing the evolution in the sector. The objective of this work was to produce and evaluate the physical-chemical characteristics of a craft beer with the addition of Umbu-Cajá (Spondias bahiensis), a native fruit of Northeast Brazil. Analyses of alcohol content, color, real extract, density, bitterness and pH were performed. The results obtained showed similarity with the produced style for real extract, bitterness and pH. For alcohol content, the result was high for the beer style (Indian Pale Ale-IPA), but justifiable due to the sweet-sour characteristic of the fruit and the yeast activity after the fermentation process. The result was lower than expected for density, but acceptable due to the fermentation process. The color remained darker than the standard for the style, probably due to the ingredients used.