Umbusada Sour: desenvolvimento e análise sensorial de cerveja artesanal ácida adicionada de polpa de umbu (Spondias tuberosa) e lactose.

Abstract

Beer is the most consumed alcoholic beverage in the world. The market growth for this drink in Brazil, mainly artisanal, has been positive, despite the pandemic. More and more we see craft breweries launching different beers, always looking for our terroir, using fruits, spices and roots. This ferment, which has always been a key point for some historical changes in the world, as humanity started to plant grain, finance wars and new Egyptian cities and even the discovery of microorganisms and the advent of pasteurization. That said, two samples of craft beer were developed using the German tradition in the manufacture of beers in the Berliner Weisse style, mixing with the contemporary addition of the terroir from the caatinga of the semiarid region of northeastern Brazil, through the umbusada preparation. Thus, a beer was brewed, mixing the classic style production methodology, mixing with more modern concepts in the manufacture of the drink, which during maturation were differentiated by the addition of different proportions of lactose. Sensory evaluation was also carried out using the Check-All-That-Apply (CATA) methodology, in order to assess, untrained consumers, the importance of each attribute in the formulation of the proposed beer. However, in the results, these evaluators were not able to direct the samples, but they identified all the attributes of the base product, even though it is a highly complex beer and that is not part of the daily life of the majority of the general public. Despite not identifying the attributes tested, both samples had a high level of global acceptance. Finally, it can be concluded that although consumers do not identify the attributes that characterize the umbusted preparation, and for this reason both the product manufacturing process and the sensory evaluation need adjustments, the product has a high acceptance and the identification of the main attributes lead us to believe that we are on the right path of developing the umbusada sour.