Influência da água cervejeira sobre o perfil sensorial das cervejas artesanais de alta fermentação

Abstract

The handmade beer market has been gaining its space and importance on the brazilian scenario. With the production of different styles, beers of this type, gain their own identity and has been gaining the palate of lovers and consumers all over the world. The aim of this study was the production of handmade beers, with a focus on the level of influence of water over its sensorial profile, since it affects significantly the result of the beer produced. In this study, it was made a correction of two different styles of beer, American IPA and Weissbier. During the production process of the beers, the water correction was made in two different moments, in the Mash and Sparging water, in order to make the water ideal for each respective style. In general terms, the IPA beer showed 5.8% alcoholic strength, bitterness of 37 IBU and an amber colouring, while Weissbier showed 4.7% alcoholic strength, bitterness of 12 IBU and a straw-yellow colouring. It was also aimed, through a sensory analysis of the beers produced, to check the acceptance of the final product, by means of a test that relates the organoleptic haracteristics of each beverage and the buying intention according to the evaluators.