Qualidade físico-química e microbiológica da cerveja caseira de Guarapuava/PR – Brasil

Abstract

“Cerveja Caseira” is a homebrewed beer and a craft drink sold in the city of Guarapuava/Brazil, from the culture of Slavic immigrants, adapted to Brazilian ingredients, much appreciated in the region and spread by popular knowledge. The objective of this research was to carry out a physical-chemical and microbiological analysis of the homebrewed beer produced and commercialized in Guarapuava/ state of Paraná-BR. Fifty-six samples were analyzed, divided into 14 lots with four replications, acquired in October and November 2020 in streets, residences, commerce and producer fairs. For the physicochemical analyses, the parameters of color, pH, original extract, apparent extract, alcohol, density, bitterness, SO2 and calories were analyzed. For the microbiological evaluation, the total count of aerobic mesophiles, total and thermotolerant coliforms, coagulase positive Staphylococcus, Pseudomonas spp, Bacillus spp, molds and yeasts were analyzed. The physicalchemical results obtained indicated the lack of standardization in the production of homemade beer, with large variations in color, original and apparent extract, alcohol content and bitterness. As for microbiological analysis, all batches of homemade beers showed pathogens, mainly mesophiles, yeasts and Staphylococcus aureus, without the presence of total and thermotolerant coliforms, important indicators of contamination. According to Brazilian beer legislation, only lot 4 could be marketed, despite having a high alcohol content of 2.5%, which characterizes it as an alcoholic beverage, not being possible for consumption by children and adolescents. Homemade beer recipes are passed from generation to generation, adapted to the climate and products available in Brazil, being an intangible cultural heritage of the western region of Paraná that needs to be preserved.