Produção de cerveja artesanal com uso de algaroba (prosopis juliflora) como adjunto fermentável

Abstract

Beer has received great visibility and appreciation in Brazil, and is quickly becoming a better quality product. In face of this visibility, beer has been gaining more varieties and regional products are being used more and more. The mesquite tree is a very popular plant in the Northeast region of Brazil, with a great potential to make new products, but as it is being less used, became a plague because it spreads easily. Their fruits have high fermentable capacity, what makes them a potential beer ingredient. The objective of this paper is to make a craft beer using the mesquite fruit as a fermentable ingredient, creating a new low cost product, with high nutritional value and therefore, contribute to local economies. The method used to craft this beer was Brew in a Bag, and the Prosopis juliflora beer was analyzed in comparison with a wheat beer. A drinkable beer was obtained with higher alcohol by volume than the average to the style studied. Physicochemical and microbiological tests were acceptable to the category of the product. Besides that, the new beer got 79% of public acceptance. Therefore, a good beer with high selling capacity was obtained.