NEVES, José Davi dos Santos.; SOUSA, Rainy Alves de.; FERNANDES, Antônia Isadora.; OLIVEIRA, Camila Rafaela Santos de.; SILVA, Marco Antônio.; LEAL, Maxsuel da Costa.; ALBUQUERQUE, Tácia Alves de.; QUEIROZ, Jean César Farias de.
Resumo:
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.