Blond Ale Craft Beer Production with Addition of Pineapple Pulp

Abstract

The second most consumed beverage worldwide is beer. In Brazil, the brewing market is in full expansion, which allowed the emergence of several microbreweries, which end up attrative a significant portion of the consumers of the large breweries, due to the fact that they provide differentiated products, using high raw materials quality and production methods specific to each style. In this context, the objective of this work was the development of a Blond Ale beer, with addition of pineapple pulp (Ananas comosus L. Merril). The physical and chemical attributes were: original and final gravity, alcohol content, total dry extract, total acidity, maltose reducing sugar, pH, color and degree of fermentation. The OG and FG of the beer produced were, respectively, 1.0455 and 1.0107, and the alcohol content was 5.24%. The results found are within the range allowed for a Blonde Ale style, according to the BJCP 2015 standard. Thus, the quality of the beer produced meets the proposed in the article.

Physicochemical Characterization of Craft Beers Produced with Passion Fruit (Passiflora edulis Sims)

“…Such pH values could inhibit certain spoilage microorganisms and increase the biological stability of beer [26]. The final pH and acidity values obtained in the beers (pH 3.65-3.66 and total acidity 0.33%) agreed with similar studies by Kawa-Rygielska et al [24] (pH 3.42-3.64), Alves et al [4] (pH 3.90 and total acidity 0.33%) and Costa et al [25] (3.90 and total acidity 0.26%).…”

“…In this concern, Kawa-Rygielska et al [24] obtained 1.05-1.37% of reducing sugars in beers formulated with Cornelian cherry fruits. Also, Costa et al [25] obtained 0.80% of reducing sugars in beer formulated with pineapple pulp.…”

“…And Zapata et al [23] obtained an alcohol content of 5.51-5.62ºGL in beer with quince fruits. Alves et al [4], Costa et al [25] and Deng et al [29] obtained an alcohol content of 4.00, 5.24 and 5.10ºGL in fruit beers of soursop, pineapple and omija, respectively. According to Sohrabvandi et al [35], beers can have from 2.5 to 13% (v/v) of ethanol and most beers around the world have an alcohol content of 3 to 6% (v/v).…”

“…In the studies with fruit beer, it was observed the addition of fruits at different stages of beer production. Alves et al [4], Costa et al [25] and Zapata et al [23] added soursop pulp, pineapple pulp and pieces of quince, respectively, after primary alcoholic fermentation, and the maturation stage was continued for 10 days at 4-5°C. Meanwhile, Marin et al [36] and Jahn et al [37] added red grape juice and Aronia berries, respectively, to the wort before primary alcoholic fermentation.…”

Árvores, Plantas e Frutos do Cerrado: aplicações e possibilidades

“…São denominadas árvores de grande porte e podem alcançar até 30 metros de altura. Suas folhas são caducifólias, em outros termos, caem no decorrer do outono e inverno (Costa et al, 2019;Sabino et al, 2020;Parcianello et al, 2021).…”