Use of sugarcane juice as an adjunct in the production of Lager and Ale beers

• Grant number: 13/08650-4
• Support Opportunities: Scholarships abroad - Research Internship - Doctorate
• Start date: September 01, 2013
• End date: December 31, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: João Batista de Almeida e Silva
• Grantee: Raquel Aizemberg
• Supervisor: Guido Aerts
• Host Institution: Escola de Engenharia de Lorena (EEL). Universidade de São Paulo (USP). Lorena , SP, Brazil
• Institution abroad: University of Leuven, Leuven (KU Leuven), Belgium
• Associated to the scholarship: 11/23657-0 - Employment of sugarcane juice and sugarcane syrup as adjunct barley malt for brewing, BP.DR

Abstract

Brazilian consumers prefer pilsen-type beers (lager), however Belgians consume more ale-type beers. In Brazil, ale beers are considered refined premium beers and there is a growing interest and an increasing consumption of these beers, among which the Belgians are included. Due to this, the development of two types of beers, using sugarcane juice concentrate as an adjunct, becomes interesting a type of ale and a lager. The sugarcane juice is a beverage very consumed in Brazil and has a great number of advantages for the use as an adjunct because it has many fermentable sugars plus minerals and amino acids. The brewing will take place at Ghent Brewing School and the two types of beers will be produced with the same proportion of malt and sugarcane juice, whose proportion will be set from the sensory analysis tests conducted previously in Brazil. Several analyzes will be done in two beers produced in Belgium, comparing to a physico-chemical and sensory analysis. After the experiments, will be carried out the principal component analysis (PCA). (AU)