Abstract
Abstract Beer is a fermented beverage made from barley malt and hops under the action of a suitable yeast. The main function of hops in the brewing process is to provide bitterness, characteristic flavours and aromas to the beverage. However, hops only began to be added to the formulation of this beverage starting in the ninth century. Therefore, the use of other bitter plants as a substitute for hops may be a viable alternative. This study aimed at evaluating the use of artichoke as a total substitute for hops in American lager craft beer production. The substitution of hops with up to 2 g⋅L-1 artichoke resulted in a beer with a quality similar to that of the American lager beer traditionally found in the market. So, artichoke was confirmed to be a viable alternative for hops, having satisfactory physicochemical characteristics and good sensorial acceptance.
Highlights
Beer is commonly defined as a fermented beverage produced from barley malt and hops under the action of a suitable yeast (Sanna & Pretti, 2015)
All original extracts of the beers were around 12 °P, agreeing with the values recommended by the Beer Judge Certification Program (BJCP) for American Lager beers, popularly known in Brazil as Pilsen (Strong & England, 2015)
The apparent attenuation did not differ statistically significantly among the evaluated conditions since all formulations obtained values around 70%, which is usually the attenuation value obtained in the brewing process (Mayer et al, 2016; Rogers et al, 2016)
Summary
Beer is commonly defined as a fermented beverage produced from barley malt and hops under the action of a suitable yeast (Sanna & Pretti, 2015). Beer may contain adjuncts and substitutes (Sleiman et al, 2010) to malt, such as spices and other ingredients used to confer specific sensory characteristics to the beverage. Upon analysing the historical evolution of the beer production process, hops were not always used as a raw material, but rather a mixture of herbs and spices called gruit (Morado, 2009). The main function of hops in the brewing process is to provide bitterness, characteristic flavours, and aromas to the beverage (Leonardi et al, 2013). The use of other bitter plants as a substitute for hops may be a viable alternative for producing a differentiated and regional product
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