Physicochemical characterization of beer produced with honey

Author(s)

Luciana Trevisan Brunelli ^[1] ; Alexandre Rodrigues Mansano ^[2] ; Waldemar Gastoni Venturini Filho ^[3]

Affiliation

^[1] Universidade Estadual Paulista. Faculdade de Ciências Agronômicas - Brasil

^[2] Universidade Estadual Paulista. Faculdade de Ciências Agronômicas - Brasil

^[3] Universidade Estadual Paulista. Faculdade de Ciências Agronômicas - Brasil

• Document type: Journal article
• Source: Brazilian Journal of Food Technology; v. 17, n. 1, p. 19-27, 2014-03-00.

Abstract

The aim of this study was to produce and physicochemically characterize beer elaborated with honey. Beer production assays were carried out with nine treatments, the combination of three concentrations of the original extract (11, 13 and 15 ºBrix) with three percentages of honey in the wort formulation (0, 20 and 40%). The experiment was completely randomized with two replicates, giving a total of eighteen trials. Mashing was carried out by infusion and the honey was added during the boiling step. After clarification, the extract content was corrected with water and the wort then inoculated with bottom-fermenting yeast. Fermentation was at 10 ºC. The beer was bottled manually and stored in a freezer at a temperature of 0 ºC for 15 days, for maturation. The beers were analyzed for their alcohol content, true extract, apparent extract, colour, bitterness, turbidity, pH, total acidity, carbon dioxide, foam density and total foam. The results of the physicochemical analysis were subjected to an analysis of variance, and the means compared by Tukey's test at 5% probability. All beers were considered to be pale. The presence of honey in the formulation enhanced carbonation, foam density and total foam, but the beers were less bitter and less acid. (AU)

• FAPESP's process: 09/11632-2 - BEER PRODUCTION USING HONEYS OF DIFFERENT BOTANIC ORIGINS AS ADJUNCT
• Grantee: Alexandre Rodrigues Mansano
• Support Opportunities: Scholarships in Brazil - Scientific Initiation