Produção de cerveja artesanal com aditivo de seriguela (Spondias purpurea).

Abstract

Beer is a drink that has been produced a long time ago, being well known all over the world. Every day consumers are searching for different products, so the objective of this work was to produce a craft beer with the aroma of the seriguela leaf, with the intention of innovating and that can serve the various consumers. The experiment was conducted at the Food Laboratory, Federal University of Campina Grande, Sumé campus. The production of beer took place through the following methodology: obtaining the raw material; boil; forced decantation; fermentation; packaging; and maturation. The beer was evaluated by means of a sensorial analysis, where a test was performed with an evaluation on a scale of 1 to 5 points. The presentation, hearing, appearance, aroma, flavor and overall acceptance of the beer were evaluated, obtaining respectively the following averages of the notes: 3.2; 3.9. 3.93; 3.28; 3.55; 4.0. The fine mean of the sensorial analysis of the beer was 3.64, showing itself as a viable option demonstrated by the satisfactory results in the sensory evaluation, besides the physical-chemical characteristics of a craft beer.