Desenvolvimento de cervejas artesanais a partir de plantas de uso popular no Brasil

Abstract

Craft beers refer to a class of products with superior quality and higher added value, produced through formulations or processes different from those used on an industrial scale. Small-scale production enables differentiated products for consumers, who are more demanding with care in the selection of raw materials and leading to a trend of valuing regional products. They have great popular acceptance due to their sensory attributes, along with their health benefits. This study aims to develop a craft beer with the addition of Boldo (Peumus boldus), Carqueja (Baccharis trimera) and Mint (Mentha L.) to produce a product with a differentiated flavor, and at the same time benefiting the health of the consumer. To produce this beer, the craft beer method was used, which includes pilsen malt, hops, yeast and plants of popular use. The milling of the beans was the first step. The second stage was the musting, in which the starch is transformed into soluble sugars by means of the enzymes of the grain itself. The operating temperature was maintained at 68°C for 60 minutes. Then, the temperature was raised to 75°C for 10 minutes to inactivate the enzymes. Once this process was completed, the boiling stage began (100°C for 60 minutes), in this stage the hops and plants of popular use were added. After the previous steps, the wort was cooled to 25°C, where the yeast was added. Once the processing was completed, the liquid obtained was stored in a refrigerator at a temperature of 0°C for seven days, this step is important for the transformation of sugars into alcohol, and for the liquid to have creaminess and the expected aroma. The product obtained an excellent result in comparison to the production of alcohol, presenting values of 4.19 to 4.78 % in alcohol content, in relation to its color it was in deep amber/copper light. At the end of the whole process, a craft beer was produced with the addition of popular plants, Boldo (Peumus boldus), Carqueja (Baccharis trimera) and Mentha (Mentha L.) to obtain a differentiated and quality product, and at the same time with potential benefits for consumers.