APPLICATION OF LOCAL CEREAL BASE (ZEAMAYS L. AND ORYZA SATIVA) IN CRAFT BEER PRODUCTION

Abstract

Introduction:
Beer is the most popular alcoholic beverage in the world and the use of additives during its production can improve its physicochemical and organoleptic properties.
Objective:
To evaluate the physicochemical and sensory characteristics of craft beer by applying a corn and rice cereal base for malt substitution.
Materials and Methods:
The cereal base (corn and rice) was purchased in the local market of the Portoviejo canton, province of Manabí and two samples, T1 and T2, were made compared with a control sample in which the physicochemical parameters such as density, pH and alcohol content were determined and the sensory determination of the samples was carried out by 27 untrained panelists.
Results and Discussion:
Significant differences were found in density and alcoholic content, with sample T2 being the one that obtained the best results in the sensory aspect, being the one preferred by the panelists surveyed.
Conclusions:
The overall assessment of sample B indicates that it was considered to be of higher quality and preference compared to sample A. These results highlight the importance of innovation in the beer industry, since the inclusion of local ingredients can not only improve the flavor profile of beer, but also contribute to the promotion of local and sustainable products.