Produção e avaliação sensorial de cerveja artesanal de trigo com aroma de abacaxi.

Abstract

Beer is an ancient drink that originated in Mesopotamia in an accidental manner and since its inception the drink has undergone great evolutions, both in quality and in the existing types. The craft production mode guarantees the brewer the freedom to create new recipes, with additives that assure the product an original flavor. In this way, the objective of this work was to create a Weizenbier (wheat beer) using pineapple (Ananas comosus) as an additive, citrus aroma and a striking flavor that gives the beer a unique identity. The craftl beer named Biscatxi was developed at the CDSA / UFCG Food Lab, and its fermentation lasted for about seven days, producing 10L of beer, enabling the bottling of 16 600mL bottles. The acceptability test was the tool used in the evaluation of beer, with a hedonic scale, in which non-training tasters were selected. In the evaluation of craft beer, the following attributes were analyzed: presentation, hearing, aroma, flavor and general evaluation. For the acceptance test, a token with notes from 1 to 5 was used. The presentation of Biscatxi was well accepted by the evaluators, obtaining 78% of acceptability. The production of craft beer Weizenbier with the use of pineapple as an additive presents itself as a viable alternative with considerable public purchase intention.