Production and characterization of craft beers with different additions of native fruits and agro-industrial residues: a review

Abstract

There is a growing demand for authentic products that provide sensory characteristics combined with health benefits that current studies have focused on. This review addressed the technological aspects involved in producing craft beers and the use of various fruits in developing new products with higher added value. The information was collected by researching scientific databases such as Scopus, websites, and the CAPES catalog of Theses and Dissertations. Thus, this study sought to obtain more information to promote discussion about the possibilities of adding various fruits in developing beers with a strong cultural appeal, high nutritional and marketing value, and that can also be categorized as a functional food.

Witbier craft beer with added acerola pulp (Malpighia emarginata): characterization and analysis

“…The analysis of dry matter and mineral matter (ash) of beer was adapted according to the methodology of Cunha et al, (2023). 27 For the determination of the dry matter, the crucibles were previously identified and weighed on an analytical balance to obtain the tare value, 40 mL of the samples were placed in the crucibles, subsequently taken to an oven at 105 °C for 17 h, then transferred into a desiccator for 30 min for final weighing. For the determination of mineral matter (ash) the crucibles were placed in the muffle at 600 ºC for 4 h and weighed to determine the mineral matter.…”

Craft Beer Production With Pineapple Pulp (Ananas Comosus L. Merril)

“…Craft beer stands out for its differentiated manufacturing process, incorporating new flavors, styles, aromas, and enrichment using alternative ingredients such as tobacco, tomato, coffee, cocoa, spices, and native fruits. This enhances the content of bioactive substances and oxidative stability (Cunha et al, 2023;Iattici et al, 2020). It also attracts audiences willing to pay higher prices for quality beer (Beltramelli, 2014).…”