Produção e análise físico-química de cerveja artesanal com adjuntos alternativos: utilizando cogumelos

Abstract

Brazil is among the largest producers and consumers of beer in the world, giving more and more space to the craft beer market. When we vary the recipe, we can increase the range of options, seeking to expand the acceptance of the brewer's palate. With this in mind, we can see that the use of adjuncts in brewing can add value to the final product, without having major interferences in its conventional production process. Mushroom was the chosen adjunct, being an unconventional ingredient. Among those available, Shitake, Shimeji and Funghi mushrooms were tested, with Funghi being chosen to continue the physical-chemical analysis, as even with a concentration of 3.57% it became the most viable. The beer was produced in the laboratories of the Federal Technological University of Paraná, where some tests were also carried out with an external brewery. The beer with adjunct showed great potential, as it presented values very close to the control beer that was produced, and the alcohol content (4.88% v/v), degree of bitterness (27.65 IBU), color (38.125 EBC), total phenolics (131.44 mg EAG/L) and antioxidant action (243.13 mg EAA/L) could be compared. In addition, a guided tasting was also carried out, which showed the sensory opinions, leading the beer with Funghi and the control to have higher approvals.