Evaluation of the addition of rye (Secale cereale) in the formulation of belgian pale ale craft beer
DOI:
https://doi.org/10.29019/enfoqueute.830Keywords:
rye; malt; yeast; mash; fermentationAbstract
This research has focused on the use of malted and unmalted rye to brew a Belgian Pale Ale style craft beer. The objective is to innovate and explore the attributes provided by this cereal, in addition to evaluating the physicochemical (color, pH, acidity, alcohol content and turbidity), microbiological (molds and yeasts) and sensory (flavor, odor, color and texture) parameters. An experimental design with a bifactorial A*B arrangement was applied, with 3 replicates per treatment and 1 control, using the Dunnett test. Regarding the sensory test, the Kruskal Wallis test of contrasts was applied using SPSS Statistics software. Thus, it was found that the addition of malted and unmalted rye significantly influenced the characteristics evaluated in the craft beer, giving rise to a profile typical of a Belgian Pale Ale, with the distinctive touch provided by the rye. The most outstanding treatments in terms of flavor and texture were T5 (80% base malt + malted rye); in terms of odor, T1 (90% base malt + malted rye) stood out, and T4 (85% base malt + unmalted rye) stood out in terms of color.
Metrics
Downloads
References
Arendt, E. K., & Zannini, E. (2013). Rye. En Cereal Grains for the Food and Beverage Industries. Woodhead Publishing. https://doi.org/10.1533/9780857098924.220
Barrachina, A. (2013). Manual de degustación y evaluación de la cerveza: Una guía para circular eficazmente en el mundo de la cerveza. https://bit.ly/3LMMfjo
Beer Judge Certification Program. (2015). Directrices de estilo. https://dev.bjcp.org/style/2015/24/24B/belgian-pale-ale/
Bogdan, P., & Kordialik-Bogacka, E. (2017). Alternatives to malt in brewing. En Trends in Food Science & Technology, 65, 1–9. https://doi.org/10.1016/j.tifs.2017.05.001
Buiatti, S. (2009). Beer composition: An overview. En V. Preedy (Ed.), Beer in health and disease prevention (pp. 213–225). Academic Press. https://doi.org/10.1016/B978-0-12-373891-2.00020-1
De Lange, A. J. (2016). Color. En C. W. Bamfort (Ed.), Brewing materials and processes: A practical approach to beer excellence (pp. 199–249). Academic Press. https://doi.org/10.1016/B978-0-12-799954-8.00011-3
Food and Agriculture Organization of the United Nations. (2018, diciembre 3–7). Propuesta para un Año Internacional del Centeno. (CL 160/11 REV.2) http://www.fao.org/3/my363es/MY363ES.pdf
García Bazantes, K. (2015). Elaboración de cerveza artesanal a partir de almidón extraído de tubérculos andinos [Tesis de grado, Escuela Superior Politécnica de Chimborazo]. Dspace ESPOCH. https://bit.ly/37nLxdN
Giovenzana, V., Beghi, R., & Guidetti, R. (2014). Rapid evaluation of craft beer quality during fermentation process by vis/NIR spectroscopy. Journal of Food Engineering, 142, 80–86. https://doi.org/10.1016/j.jfoodeng.2014.06.017
González, M. (2017). Principios de elaboración de cervezas artesanales: Práctico libro de consulta para aficionados y expertos. Lulu Enterprises.
Guevara, R., Moncada, E., & Maldonado, L. (2019). Desarrollo de una cerveza artesanal American Pale Ale utilizando como malta base sorgo (Sorghum bicolor) con cebada (Hordeum vulgare) y endulzada con miel de abeja [Tesis de grado, Zamorano]. http://hdl.handle.net/11036/6566
Hach Company. (2017). Determinación de la turbidez en la cerveza. Recuperado el 17 de agosto de 2021 de https://www.hach.com/
Harrison, M. A., & Albanese, J. B. (2019). Beer/Brewing. En T. M. Schmidt (Ed.), Encyclopedia of Microbiology (4.a ed., pp. 467–477). Academic Press. https://doi.org/10.1016/B978-0-12-809633-8.13014-6
HyServe. (2010). Compact Dry YM para levadura y mohos. Recuperado el 17 de agosto de 2021 de https://hyserve.com/files/Compact Dry PI_YM-version-26-10-16-1400pcs.pdf
Jaramillo, P. (2016). Cervezas artesanales, un mercado que emerge bien. Gestión, 269, 50–55. https://revistagestion.ec/sites/default/files/import/legacy_pdfs/269_005.pdf
León Pozo, J. P. (2019). Evaluación de la concentración de lúpulo y miel de abeja en la elaboración de cerveza artesanal a base de malta de quinua (Chenopodium quinoa) y amaranto (Amaranthus) [Tesis de grado, Universidad Politécnica Estatal del Carchi]. Repositorio digital. http://repositorio.upec.edu.ec/handle/123456789/879
Meussdoerffer, F., & Zarnkow, M. (2009). Starchy raw materials. En H. M. Eßlinger (Ed.), Handbook of brewing: processes, technology, markets (pp. 43–83). John Wiley & Sons. https://doi.org/10.1002/9783527623488.CH2
Mignani, A. G., Ciaccheri, L., Mencaglia, A. A., Ottevaere, H., Baća, E. E. S., & Thienpont, H. (2013). Optical measurements and pattern-recognition techniques for identifying the characteristics of beer and distinguishing Belgian beers. Sensors and Actuators B: Chemical, 179, 140–149. https://doi.org/10.1016/J.SNB.2012.10.029
Mosher, M., & Trantham, K. (2017). Introduction to brewing science. En Brewing science: A multidisciplinary approach (pp. 1–34). Springer. https://doi.org/10.1007/978-3-319-46394-0_1
NTE INEN 2 235: Bebidas alcohólicas. Cerveza. Determinación del pH. (2002). https://www.normalizacion.gob.ec/buzon/normas/2325.pdf
NTE INEN 2262: Bebidas alcohólicas Cerveza. Requisitos. (2013). https://www.normalizacion.gob.ec/buzon/normas/nte_inen_2262-1.pdf
NTE INEN 2 323: Bebidas alcohólicas. Cerveza. Determinación de la acidez total. (2002). https://www.normalizacion.gob.ec/buzon/normas/2323.pdf
NTE INEN 339: Bebidas alcohólicas. Muestreo. (1994). https://www.normalizacion.gob.ec/buzon/normas/NTE_INEN_339.pdf
NTE INEN 340: Bebidas alcohólicas. Determinación del contenido de alcohol etílico. Método del alcoholímetro de vidrio. (2016). https://www.normalizacion.gob.ec/buzon/normas/nte_inen_340-2.pdf
Poutanen, K., Katina, K., & Heiniö, R.-L. (2014). Rye. En Y. Weibiao Zhou, H. Hui, I. De Leyn, M. A. Pagani, C. M. Rosell, & J. D. Selman,N. Therdthai (Eds.), Bakery products science and technology (2.a ed., pp. 75–87). John Wiley & Sons https://doi.org/10.1002/9781118792001.CH4
Recalde, M. (2017). Obtención de una bebida tipo cerveza a partir de maltas de maíz (Zea mays) y quinua (Chenopodium quinoa) [Tesis de grado, Escuela Politécnica Nacional]. Repositorio digital institucional. http://bibdigital.epn.edu.ec/handle/15000/17533
Sanlate, J., Moncada, E., & Bueso, F. (2010). Efecto de temperatura de tostado de malta y del porcentaje de trigo en la elaboración de una cerveza tipo Weissbier alemana [Tesis de grado, Zamorano]. https://bit.ly/3vjuPEL
Stewart, G. G. (2016). Beer: Raw materials and wort production. En Encyclopedia of food and health (pp. 355–363). Academic Press. https://doi.org/10.1016/B978-0-12-384947-2.00058-1
Suárez Díaz, M. (2013). Cerveza: Componentes y propiedades [Tesis de maestría, Universidad de Oviedo]. https://bit.ly/3Jb94LX
Valenzuela Heredia, D. P. (2014). Utilización de diferentes almidones complementarios y su efecto sobre las características sensoriales de la cerveza [Tesis de grado, Universidad de Chile]. Repositorio académico http://repositorio.uchile.cl/handle/2250/150917
Wunderlich, S., & Back, W. (2009). Overview of manufacturing beer: Ingredients, processes, and quality criteria. En V. Preedy (Ed.), Beer in health and disease prevention (pp. 3–16). Academic Press. https://doi.org/10.1016/B978-0-12-373891-2.00001-8
Published
How to Cite
Issue
Section
Copyright (c) 2020 Enfoque UTE
This work is licensed under a Creative Commons Attribution 3.0 International License.
The articles and research published by the UTE University are carried out under the Open Access regime in electronic format. By submitting an article to any of the scientific journals of the UTE University, the author or authors accept these conditions.
The UTE applies the Creative Commons Attribution (CC-BY) license to articles in its scientific journals. Under this open access license, as an author you agree that anyone may reuse your article in whole or in part for any purpose, free of charge, including commercial purposes. Anyone can copy, distribute or reuse the content as long as the author and original source are correctly cited. This facilitates freedom of reuse and also ensures that content can be extracted without barriers for research needs.
This work is licensed under a Creative Commons Attribution 3.0 International (CC BY 3.0).
In addition, the journal Enfoque UTE guarantees and declares that authors always retain all copyrights to the original published works without restrictions [© The Author(s)]. Acknowledgment (BY): Any exploitation of the work is allowed, including a commercial purpose, as well as the creation of derivative works, the distribution of which is also allowed without any restriction.
Enfoque UTE - Facultad de Ciencias de la Ingeniería e Industrias - Universidad UTE