Blond Ale Craft Beer Production with Addition of Pineapple Pulp

Abstract

The second most consumed beverage worldwide is beer. In Brazil, the brewing market is in full expansion, which allowed the emergence of several microbreweries, which end up attrative a significant portion of the consumers of the large breweries, due to the fact that they provide differentiated products, using high raw materials quality and production methods specific to each style. In this context, the objective of this work was the development of a Blond Ale beer, with addition of pineapple pulp (Ananas comosus L. Merril). The physical and chemical attributes were: original and final gravity, alcohol content, total dry extract, total acidity, maltose reducing sugar, pH, color and degree of fermentation. The OG and FG of the beer produced were, respectively, 1.0455 and 1.0107, and the alcohol content was 5.24%. The results found are within the range allowed for a Blonde Ale style, according to the BJCP 2015 standard. Thus, the quality of the beer produced meets the proposed in the article.