Desenvolvimento de cerveja artesanal empregando o extrato de seriguela (Spondias purpúrea L.): valorização de matéria-prima regional e fortalecimento do mercado cervejeiro local

Abstract

As old as mankind itself, beer is intimately connected to the evolution of mankind. In this context, the production and consumption of craft beers has been gaining prominence and the admiration of many beer drinkers. These beers are produced from fruit extracts/or pulp, adding to the beverage a unique flavor and its differential. Due to the great biodiversity of tropical fruit plants, this market has been growing every year in Brazil. The seriguela (Spondias purpúrea L.) is a plant in which its fruit is very rich in starch and nutrients, and can be consumed fresh and/or in pulp. Therefore, the objective of this work is to produce a craft beer based on S. purpurea extract. The process was simple: initially, the seriguela fruits were sanitized, the pulp was extracted and the extracted juice was pasteurized. Then, the sequence of steps in the beer production process began: milling the malt, mashing, wort boiling, clarification, cooling, fermentation, maturation, bottling, carbonation, and labeling. Thus, it was possible to obtain the seriguela beer, which had a significant bitter content but with the presence of the seriguela flavor. Thus, we can conclude that it is possible to produce a craft beer with the flavor of seriguela at the Federal Institute of Piauí (Campus Teresina Zona Sul) and emphasize the need for improvements in the recipe so that the bitter taste can be reduced.