AmPA (Amazônia Pale Ale) desenvolvimento tecnológico de cerveja com levedura selvagem amazônicas

Abstract

Believing in the great potential of the North region of Brazil, we started a research project that highlighted the Amazonian raw material, in this context, for beer production. Amazônia Pale Ale (AmPA) was conceived as a light and refreshing beer, with low bitterness, having as its differential the wild Amazonian yeast. The basic formulation started with barley malt, hops and a wild yeast isolated from cashew apple, evaluating the physicochemical and sensorial characteristics. Cajuaçu is a native and dispersed species in the Amazon, from Maranhão to Mato Grosso and Guianas. in Pará, specifically in Bragança, widely consumed in the period from January to March, the harvest period. This fruit is used for home production of an alcoholic fermentative mixed drink that takes vodka and honey. We submitted the cashew nectar to various culture media, where we found 38 colonies. All samples were tested until choosing the one with the highest potential. Sample C4 was the strain with the best performance in an isolated test on AGAR, so it was isolated and reproduced for continuation of the process. The must was submitted to the steps of brazing, filtering, boiling, cooling and clarification, followed by the inoculation of C4 yeast. The yeast was submitted to a yield test, and after 72 hours in a fermentation test under constant agitation, in a temperature variation between 20 C to 25 C, it reached several density (all corrected by the temperature x density table), we reached a yield of 46.67%, reaching a maximum alcohol content of 5.51% alcohol or that is, approximately 46.6 g of alcohol obtainedx from 100 g of fermented sugar, representing an efficiency in the fermentation process of 81.27%. These results are consistent with those found in the literature, since according to Hashizume (2001), even under optimal working conditions, the highest yield in alcoholic fermentations does not exceed 48%, and, in the industrial process, the yield is even lower. With the yeast chosen and tested, we go to the production of beer. To propose an Amazonian beer, we need to have a base to give the initial “start”, and what has the face of refreshing and tasty beer, which has the greatest characteristics of our Amazon, so we used what was easily accessible, such as spices and fruits. The yeast of Amazonian origin fit perfectly into the proposed style, therefore, showing all the strength and complexity that was expected. For the production of AmPa, we started with a beer of the similar style that we are looking for, so we characterized a light APA, with few hops, and without any spices, so that we could analyze the behavior of yeast in a craft beer. In addition to all that has been said, it has a more acidic character, and this can be obtained in several ways. The first could be brazing, making a “sour mash” acid brazing). Fermentation took place at 20 °C for 7 days. The beer was aged at 2 °C for 8 days, and then bottled and pasteurized. After the elaboration process, 7 days after the beers were analyzed sensorially. It was concluded that there is a possibility of success in the use of wild Amazonian yeasts for the manufacture of beers, creating a unique characteristic, without the presence of off flavor, thus meeting the demand for new biodiversity products linked to the sustainable valuation of biomes and adding even more plus the brewery guides.