Cervejas artesanais com adição de frutas: uma revisão bibliográfica

Abstract

The Brazilian beer market is expanding, reaching the mark of 1,847 breweries registered with the Ministry of Agriculture, Livestock and Food Supply (MAPA) in 2023. Consumers are increasingly focused on the consumption of craft beers, which are produced on a smaller scale with selected raw materials, aiming for a better quality product. Fruit Beers are an innovation in the beer market, especially in Brazil, which has a high availability of tropical fruits. Studies are being carried out on the production of Fruit Beers in order to investigate the physical-chemical effects of adding fruits to beer and to verify consumer acceptance through sensory analysis. Thus, this work aims to explain the beer production process, focusing on the production of Fruit Beers and to review the literature of existing studies, showing the effects that fruits have on beer and the public's acceptance of the drink produced. It was concluded that the production process of fruit beers does not differ much from the production process of a conventional beer, except for the addition of fruits during the process, therefore, a broad knowledge of the ingredients used and the stages of the process is of utmost importance for the production of a quality craft beer, with sensory characteristics that attract the beer-consuming public.