Diseño de un proceso de elaboración de una cerveza artesanal empleando cebada (Hordeum vulgare) y almidón de yuca (Manihot esculenta Crantz) con aroma a chocolate en la ciudad de Ambato

Abstract

The present work has the purpose of providing a Design of a process of making a craft beer using barley (Hordeum vulgare) and cassava starch (Manihot esculenta Crantz) with chocolate aroma in the city of Ambato. The development of brewing was carried out based on the current regulations NTE INEN 2322:2002, which indicates necessary parameters that the finished product must present, where different treatments were elaborated in relation to barley/cassava and percentage of cocoa, being the most accepted by the tasters the treatment with 85 percent barley (Hordeum vulgare), 15 percent cassava starch (Manihot esculenta Crantz) and 5 percent cocoa; through surveys to different tasters, the flavor was evaluated, astringency was perceived by the volatile components and the presence of cocoa aroma was noted with 5 percent when added to the cooking of the second fermentation, because when adding at the beginning the flavor of the cocoa disappeared in the vaporization, in the same way with 1 percent the cocoa characteristic of craft beer was not perceived. Finally, the craft beer most accepted by the panelists was the combination C1Y1O2 corresponding to 85 percent barley, 15 percent cassava starch and 5 percent cocoa, due to the intensity of the aroma, obtaining a golden color tone and turbidity. Acceptable to the consumer with a characteristic flavor of beer.