Produção de cerveja artesanal com adjuntos amazônicos: Biribá (Rollinia mucosa), mandioca (Manihot esculenta) e guaraná (Paullinia cupana).

Abstract

The general objective of this work is the elaboration of a beer with Amazonian characteristics, using regional raw materials. Pilsen malt, Mittelfrueh hops, Kveik M12 yeast, cassava gum, guaraná syrup and biribá pulp were used. The fruit pulp was evaluated for moisture, lipids, fiber, protein, total carbohydrates, energy value, pH, density, and total soluble solids. The beer was brewed from barley malt and cassava gum, followed by the addition of hops and guarana syrup during boiling. The experiment was divided into 4 systems, with one control system with no fruit added, and the others with 11% m/m biriba pulp added at different times, during boiling, fermentation and maturation, respectively. The beers were evaluated for bioprocess response variables, physicochemical and sensory quality. The biriba pulp had a moisture content of 83.85%, carbohydrate content of 12.84%, in addition to low lipid content of 0.70% and protein content of 1.34%. All fermentation systems stabilized the process after 96h from the start of fermentation, then were taken for maturation for 4 days. By analyzing the responses of the bioprocess variables, it can be seen that the addition of the biriba pulp in the fermentation influenced the process of generating new cells. This factor is reflected in the TMC values that were higher than in the other experiments, with about 5.83 g generated from 1 g of dosed cell. The results of the physicochemical analysis of the beers showed the positive effect of adding fruit pulp to the fermentation process. The beers presented similar physicochemical results, with alcohol content ranging between 4.81 and 6.01 ABV % v/v, bitterness between 16.10 and 20.40 IBU and color between 12.72 and 18.55 EBC. The beers had similar sensory characteristics and the beer with the addition at the boil was free of sediment. Therefore, the addition of biribá pulp in the brewing process proved to be very favorable.