Use of carqueja ( Baccharis trimera (Less.) DC. Asteraceae) as a total substitute for hops in the production of lager beer

Abstract

Beer is a fermented product principally composed of barley malt, water, hops, and additives, subjected to the action of appropriate microorganisms. However, the first beer production historical records reveal that, originally, beer had different characteristics from those of modern beers. It was a naturally fermented product made from cereals, fruit, and honey (Meussdoerffer, 2009). Hops were not always used in the formulation of beer. In the 8th century, a mix called gruit (containing rosemary, ginger, mugwort, yarrow, and heather) was commonly used in beer making (Hornsey, 2003). The use of hops became more common from the 9th century onward, and was very likely used at first because of its preservation properties, and not because of its bitter flavor (Morado, 2009). The common hop (Humulus lupulus) is a climbing plant belonging to the family Cannabaceae (Bedini et al., 2016). Its cultivation is restricted to two latitudes, one in the southern hemisphere and one in the northern hemisphere (between parallel 35° and 55°), and it is very difficult to grow in many countries (Morais, 2015), for example, in Brazil. In beer, hops mainly act on beer aroma, sensory bitterness, microbial stability, foam stability, flavor stability, and are a source of antioxidant compounds. These activities vary according to the hop variety, and the manner in which it is harvested and processed

Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients

“…Therefore, other bittering plants were investigated as hops substitutes, including where hop cultivation was not suitable. For instance, artichoke and carqueja were positively evaluated in Brazil as total substitutes because of their good sensorial acceptance and the absence of negative effects on physicochemical characteristics [127,128].…”

Pterospartum tridentatum Liqueur Using Spirits Aged with Almond Shells: Chemical Characterization and Phenolic Profile

“…The flavorings used for the production of liqueurs range from complex mixtures of fruits, aromatic herbs [12] and flowers [13]. Schuina et al [14] successfully used carqueja (Baccharis trimera), originally produced in Brazil, as a total substitute for hops in the production of lager beer. The final product demonstrated excellent quality, with satisfactory physicochemical characteristics similar to the hop beer with good sensory acceptance.…”

WILD BARBERRY FRUIT (Berberis microphylla G. Forst.) AS A NATURAL INGREDIENT FOR BEER BREWING

“…Many brewers have experimented with new ingredients in their formulations, leading to an innovative social process in the beer and craftbeer industry (Forde, 2017). In fact, the use of raw materials other than malt, hops, yeast and water has been a common approach for novel beer formulations (Schuina et al, 2020). Fruits, along with vegetables, spices and flowers, are the most frequently used ingredients for that purpose (Strong and England, 2015).…”