Proposal and development of a craft beer with fruit for the local market in Paraíba

Abstract

Beer is the most consumed and known drink in the world. It was discovered thousands of years ago and its production has been improved over time up to the present day with different styles of beer that use the most varied inputs. This temporization of the drink led the market to become increasingly demanding with the quality of the product, aroused the interest in exploring beers with additions of input that refer to regional characteristics, and requires that in addition to a great flavor, it has functional properties. Aiming at this new and challenging market demand, the objective of this work is to develop a American IPA with the addition of Seriguela (Spondias purpúrea), in order to develop an accessible product, that meets the market demands, and that has high added value. To meet these objectives, a study was first developed to identify the main resources and capacity related to innovation practices of local breweries, thus it was possible to identify if they have the proper innovation tools to produce a more complex and innovative beer. Secondly, market research was carried out to identify the main sensory characteristics that craft beer consumers desire in an American IPA. Finally, a craft beer with the addition of Seriguela was produced in different concentrations (0%, 10%, 15%). The drinks were analyzed for their antioxidant content through three different analyzes (FRAP, ABTS, and DPPH), and were submitted to sensory evaluation (acceptance and purchase test). The three beers obtained had excellent acceptance and all had a high antioxidant activity, thus, giving the drink a functional character. In this way, it is possible to produce an innovative, functional and affordable beer for both craft breweries and local consumers.