Elaboração de cerveja artesanal de Araçá-boi (Eugenia Stipitata) e avaliação de parâmetros de qualidade

Abstract

This study aimed to develop a beer a craft beer in style Blond Ale added fruit guava-boi (Eugenia stipitata) analyzing the alcohol content, foam stability, color, pH, acidity, bitterness, methanol, density and ash. The beer has reached the alcohol content of 5.6% (v / v), expected for the value style. The carbonation afforded a clear foam, moderate persistent, one obtained by analyzing decay as a function of time expected for the type of beer. As for coloring beer produced not reached the desired, bypassing the standard for a Blond Ale, with a variation of the SRM method (Standardn Reference Method) 3-6 (STRONG, 2008), with the Brew araçá-ox with 19 , 41. The pH 4.47 is within the standards for a high fermentation beer. Bitterness IBU 11.78 was below expectations, which aims at a value between 15-28 IBU. The value found for density was 4.05, the expected would be 2.05% to 3.32%. As for the acidity value was 33.36 meq / g and 2.38 to ashes. Regarding the methanol 0.00007701 the result was zero, with the acceptable limit.