Physicochemical and sensory evaluation of Wood and Barrel Aged style craft beer added with jatobá chip (Hymenaea courbaril L.)

Authors

  • Hiran Gonçalves da Silva Universidade do Estado do Amazonas – UEA
  • Hamir Gonçalves da Silva Universidade do Estado do Amazonas – UEA
  • Patrick Gomes de Souza Instituto de Pesquisas da Amazônia (INPA) https://orcid.org/0000-0001-5924-2635
  • Clairon Lima Pinheiro Universidade do Estado do Amazonas – UEA

DOI:

https://doi.org/10.14295/bjs.v1i3.39

Keywords:

Beer, Row Material, Fermentation, Beverage

Abstract

The craft beer market has been showing great growth in recent years, with that the breweries have resorted to new studies of innovation and technology to obtain new products. The use of natural resources is an excellent alternative for this purpose. Brazil has a flora rich in biological diversity, with woods that can give unique aroma and flavor to Wood and Barrel Aged Beer style beers. In the present study, Wood and Barrel Aged Beer style beers were produced based on the Scottish Ale Export style with the addition of Jatobá wood (Hymenaea courbaril) in the 30-day maturation stage. The beers that were matured with Jatobá did not change their color, but had a significant increase in turbidity, and presented an alcoholic aroma, which overlapped the floral aroma of hops. It was possible to conclude that Jatobá conferred different properties to the beer, making it a good choice for the production of wood-aged beers.

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Published

2022-03-01

How to Cite

Silva, H. G. da, Silva, H. G. da, Souza, P. G. de, & Pinheiro, C. L. (2022). Physicochemical and sensory evaluation of Wood and Barrel Aged style craft beer added with jatobá chip (Hymenaea courbaril L.). Brazilian Journal of Science, 1(3), 23–29. https://doi.org/10.14295/bjs.v1i3.39

Issue

Vol. 1 No. 3 (2022): Brazilian Journal of Science

Section

Agrarian and Biological Sciences

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Copyright (c) 2022 Hiran Gonçalves da Silva, Hamir Gonçalves da Silva, Patrick Gomes de Souza, Clairon Lima Pinheiro

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