Produção de cerveja artesanal com gengibre (Zingiber officinalis)

Abstract

Beer, a product traditionally accepted, can be defined as a carbonated beverage with low alcohol content, prepared from the fermentation of barley malt, hops and water containing. Brazil is among the largest brewers in the world, however there is a need to implement innovations protocols to obtain the product. The aim of this study was to develop a protocol for the production of craft beer with the addition of ginger in its formulation, which were analyzed for physicochemical and microbiological quality control of the final product. The average pH and density, were compatible with results obtained by other authors. For the alcohol content results found by the empirical method and the method is performed in the industry differ, because in the beer industry has undergone treatments that have improved their quality. The solids were lower than expected, because the cells of microorganisms and ginger did not alter the amount of solids in the product. In the color analysis, the result obtained within the parameters laid down by law, but the sample showed turbidity after filtration by lack of maturation product. The amount of typical colonies of yeast and also the presence of contamination and molds found in microbiological analyzes were small, no effect on final product quality. The production of craft beer with ginger proved satisfactory as expected reached expectations.