Development of craft Beer with pecan shell aqueous extract [(Carya illinoensis) (Wangenh) C. Koch]

Abstract

Different ingredients and adjuncts have been used in the production of craft beer aiming to add new characteristics to the final product. In turn, the pecan nut has recognized antioxidant properties and, therefore, the extract of its shell was added in the beer production process with the main objective of increasing the beer antioxidant capacity. The all-grain method was used to produce the beverage and, on the packaging step, pecan nutshell extract was added at three different concentrations. The samples underwent antioxidant, physicochemical, and sensorial analysis. Data were submitted to analysis of variance (ANOVA). The use of pecan nutshell extract as an ingredient in beer processing has proved to be a viable alternative due to satisfactory results in sensory evaluation, with good acceptability of the consumers, maintaining physicochemical characteristics similar to the standard beer produced without the extract. However, the addition of the extract did not increase the antioxidant capacity in craft beer. Even though the antioxidant power of produced beer wasn´t increased in this experiment, still pecan nutshell could be a good resource of antioxidants to whom drink beer, and your low price in the market make it viable to beer industry.

Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer

“…Suthovski et al, 2021, added pecan nutshell aqueous extract (PSAE) to an ale crafted beer with medium alcohol volume and low sweet taste, characteristic of the oatmeal stout style. Despite PSAE’s antioxidant capacity, its addition did not increase the crafted beer’s antioxidant activity, however, it was well accepted by consumers and further studies should improve PSAE incorporation into craft a beer with a higher antioxidant capacity and value of the nut by-product [ 46 ]. The effects of adding walnut, chestnut, cocoa, green tea, coffee, honey, or licorice during the fermentation process were investigated by Nardini et al, 2020, and compared with conventional beers.…”