Efecto de la inclusión del amaranto (Amaranthus spp) en las propiedades sensoriales de la cerveza tipo IPA

Abstract

Theis study aims to evaluate the inclusion of amaranth in an IPA type beer, since the addition of alternative ingredients has marked a great relevance in the brewing field, based on this, the use of Andean cereals and pseudocereals represents innovation and differentiation within the beer world, highlighting complex aromas and flavors characteristic of IPA beer (India Pale Ale), on the other hand, there is interest in rescuing Andean pseudocereals that despite their great nutritional contribution have not been commercialized on a large scale within human consumption. For this purpose, three batches of beer were formulated and brewed with a substitution of base malt with amaranth of 0 percent, 10 percent and 20 percent. The three treatments were prepared under the same conditions and following the traditional steps such as mashing, wort cooking, cooling, fermentation, carbonation, bottling and capping. In addition, to obtain the best treatment, sensory tests were carried out with trained judges and the necessary physicochemical analysis of the final product. Research shows that the incorporation of amaranth in controlled proportions greatly contributes to the organoleptic characteristics of beer, emphasizing light nuances of cereal and nuts, complementing the intense hoppy profile without diminishing its traditional characteristics. Thus, amaranth is considered an innovative ingredient in craft brewing.