Production and characterization of craft beers IPA style with addition from malted green beans and babaçu mesocarp

Abstract

Beer is the most consumed alcoholic drink in the world, and Brazil ranks as the third largest consumer. This work aimed to produce high-fermentation craft beers, IPA style, containing adjuncts, malted beans and babassu mesocarp to incorporate colour, flavour and differentiated aroma into the final product. The beer obtained was subjected to physical-chemical and microbiological characterization. Bean grains and mesocarp contributed significantly to the increased primitive extract and alcohol content of the beers above. In terms of colour, they were classified as light and dark; in terms of bitterness, they were called bitter and very bitter beers. The microbiological results identified the absence of mould and the presence of yeast and mesophilic bacteria. The municipality of Zé Doca-MA has full conditions for producing craft beers using low-cost raw materials capable of generating a quality and well-accepted final product.