Produção de cerveja artesanal de sorgo sem glúten com adjuvante de pitanga e mel

Abstract

The beer is defined as a drink with reduced alcochol content, produced by fermentative means, using Saccharomyces cerevisae and juice, being consisted with hops, water and melted cereals. The beer has a wide production and consumption in the world and arrived in Brazil in 1808, brought by the Portuguese royal family. It has a modified standard sensorial profile, being a little lighter, less bitter and fulllbodied. Because of the limited availability of beer with absence of gluten on the market, people with celiac disease, that is, who have an intolerance to gluten and who, for their dietary treatment, do not consume food that has this protein, present some difficulties of access and consume this drink. For what've been exposed, the main goal of this work was produce a beer without gluten (gluten-free) by means of sorghum, which added pitanga and honey, where both consumers can have. The elaborated beer showed a high alcohol content (6,53%), pH of 3,4 which is ideal to maintain the product's quality and confirmed the presence of phenolic compounds in the final product, where is retention kept between 28,97% and 39,30%.