A newer source of microorganism to produce Catharina Sour beers

• Autor(a) principal: Ghesti, Grace Ferreira
• Data de Publicação: 2023
• Outros Autores: Carvalho, Igor, Carmo, Talita Souza, Suarez, Paulo Anselmo Ziani
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UnB
• Texto Completo: http://repositorio2.unb.br/jspui/handle/10482/46774; https://doi.org/10.1590/fst.102022; https://orcid.org/0000-0003-1043-5748
• topic: Cerveja; Fermentação; Pólen de abelha; Bactérias ácido lácticas frutofílicas; Leveduras

Brazil’s beer industry has experienced a significant growth over the recent years, driving professionals to seek brewing beer focused on quality aspects. As a result of this movement, the consumer attention to products that highlight the national or local identity has rocketed in recent times, especially Brazilian types of beers, as Catharina Sour. Catharina Sour beer was produced using the traditional method to acidify the wort by lactic fermentation and using a bee pollen, as a newer source of microorganism to produce sour beers. For that, mango and passion fruit were used, including barley and wheat malt, yeast, and hop. Some physicochemical analyses were made according to EBC (European Brewery Convention) guidelines, to raise information about the process and final product. There were close correlations between the physic-chemical, sensory and liquid chromatography analysis, showing that the presence of pollen, and consequently the presence of yeast, acetic acid bacteria and fructophilic lactic acid bacteria (FLABs), can bring different aromas to Catharina Sour beers, showing an excellent potential to use this newer source of microorganisms to produce sour beers.