RAMOS, Bernadete de Farias.; BARROS, Elielson Rafael.; MACHADO, Luana da Silva Nunes.; ARAUJO, Jessyca Dayse Medeiros.; NASCIMENTO, Lucas Eduardo de Moura.; CONGO, Lucas Wagner Costa.; MELO, Mayk Bezerra de Albuquerque.; QUEIROZ, Jean César Farias de.
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.
