PRODUÇÃO DE CERVEJA ARTESANAL UTILIZANDO SEMENTE DE JACA FERMENTADA E ARROZ VERMELHO COMO ADJUNTOS NÃO CONVENCIONAIS.

Abstract

In recent decades, the world beer market has undergone major transformations in the expansion process, through acquisitions, alliances and mergers of large groups. In Brazil, this movement began in 1999 with the merger of two of its largest breweries, giving rise to one of the largest beverage companies in the world. As of 2009, the issue of the quality of popular beers came to public attention through the disclosure of the poor quality of the beers and that the percentage of adjuncts exceeded that allowed by law. In 2012, it was verified that in beers produced in Brazil, the percentage of adjuncts allowed by legislation exceeded 45%. This scenario provoked changes in consumption in part of the population, which started to consume craft beers. Given these facts, the expansion of Brazilian craft beers began. However, craft beers are a niche that lacks creativity and innovation to stay alive in a market of giants. In this sense, the objective of this work was to produce artisanal Pale Ale beer using jackfruit seed and red rice as unconventional adjuncts. To obtain jackfruit seeds, the jackfruit variety was used. Different methodologies were adopted for drying jackfruit seeds and roasting. The beers were produced in three different formulations with a volume of 20 liters each, with different percentages of red rice and jackfruit seeds, toasted at different temperatures. The quality parameters of a craft beer, established by the Beer Judge Certification Program and the Ministry of Agriculture, Livestock and Supply, were determined in accordance with the standards, ensuring the physical-chemical and microbiological standards of the beers produced, classified as an extra strong American pale ale beer, with a light color ranging from 13.55 to 18 EBC units, amber hue.