AGGREGATE AND INPUTS IN SECONDARY FERMENTATION OF CRAFT BEER

Abstract

Introduction:
Beer is the most widely consumed alcoholic beverage globally, traditionally brewed with malt, hops, water and yeast. The dynamism in the craft brewery sector is noteworthy with producers seeking to differentiate themselves by incorporating distinctive ingredients such as fruits and spices.
Objective:
To determine the physicochemical parameters that influence the second fermentation of craft beer, comparing them with the INEN 2262, (2013) standard, and the level of acceptance of these products through sensory analysis.
Materials and Methods:
In this study, analyses were performed using four types of fruits: guava, carambola, green ovo, and mango (Psidium guajava L, Averrhoa carambola L, Spondias purpurea L, and Mangifera indica), added to a tripel-style black beer during its maturation. Different parameters were evaluated including °Brix, pH, density, alcohol content, color, and sensory acceptability. The research was conducted using an experimental methodology with a mixed approach, employing documentary and experimental techniques to collect the necessary information.
Results and Discussion:
The results revealed that the samples complied with the standards established by INEN 2262, (2013). The addition of fruit seems to have increased fermentation, decreasing the density and sugars, increasing the alcohol content. The pH was not significantly affected. In the sensory analysis, the samples did not differ significantly, but sample C was the most acceptable and sample D the least pleasant.
Conclusions:
The addition of fruits in the second fermentation of beer proved to be a viable alternative that improves flavor without significantly affecting physicochemical parameters.