Development of beer style Catharina Sour with red fruits using Lactobacillus plantarum

• Autor(a) principal: Silva, Vicente Damo Martins da
• Data de Publicação: 2022
• Outros Autores: Luz, Isabella Tauchert da, Godoy, Janayne Sander, Lajús, Cristiano Reschke, Colpani, Gustavo Lopes, Mello, Josiane Maria Muneron, Machado Junior, Francisco Roberto da Silva, Dalcanton, Francieli
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/32009
• topic: Cerveza agria; Cerveza afrutada; Bacteria ácido-lácticas.; Sour beer; Fruited beer; Acid lactic bacteria.; Cerveja ácida; Cerveja frutada; Bactérias ácido lácticas.

The Catharina Sour style beer was created in 2016 by brewers from the state of Santa Catarina, Brazil. Using by base the german style Berliner Weisse combined with the adding of fruits, obtaining this way a refreshing, light and lightly sour beer. The selection of the fruit may create consequences in the beer’s final characteristics. The red fruits are characterized by their sweeter and smoother flavors. Thus, the objective of this work was to develop a Catharina Sour style beer with addition of red fruits, using Lactobacillus plantarum and make physicochemical and sensorial analyses of the beer. The beer was produced in a 10 L microbrewer with an already developed formulation, having Pilsner malt, wheat malt, Magnum hops, US-05 yeast, Lactobacillus plantarum bacteria and red fruit pulp. The physicochemical results obtained are partially in the Beer Judge Certification Program parameters, besides the great score of the sensorial evaluation