Evaluación de una cerveza tipo American Pale Ale con sustitución parcial de malta por amaranto negro (Amaranthus hybridus L.) aromatizada con hierbabuena (Mentha spicata) y guayusa (Ilex guayusa) como alternativa al lúpulo (Humulus lupulus)

Abstract

Despite the growing demand for beer in Ecuador, the domestic industry remains constrained by its dependence on imported inputs, such as malt and hops. Consequently, this research aimed to valorize local raw materials by utilizing Andean pseudocereals and native flavorings in the production of an American Pale Ale. Four treatments involving the partial substitution of barley malt were developed: T1 with 25 percent black amaranth malt flavored with spearmint, T2 with 25 percent black amaranth malt flavored with guayusa, T3 with 30 percent black amaranth malt flavored with spearmint, and T4 with 30 percent black amaranth malt flavored with guayusa. The methodology included monitoring pH, acidity, and soluble solids (°Brix) over 7 days, alongside hedonic, descriptive, and discriminative sensory evaluations. Results indicated significant differences among treatments; guayusa-flavored formulations were distinguished by superior consumer acceptance and a complex aromatic profile. Physicochemical analysis of the optimal treatments revealed that T2 contained 2.9 percent alcohol by volume, 0.25 percent acidity, and a pH of 4.46, while T4 reached 3.1 percent alcohol by volume, 0.35 percent acidity, and a pH of 4.32. In conclusion, incorporating black amaranth and local flavorings preserves the style's integrity, yielding a light, balanced beverage with a distinct regional identity.