Estudio del reemplazo del lúpulo (Humulus Lupulus) mediante hierbas aromáticas en la elaboración de cerveza artesanal tipo Pale Ale

Abstract

The objective of the present investigation was to study the replacement of hop (Humulus Lupulus) by aromatic herbs in the production of Pale Ale-type craft beer. A mixture of aromatic herbs that generate the properties of hops in a craft beer and relieve its use was evaluated. The aromatic herbs selected were: “Cedrón”, “Hierba luisa” and “Manzanilla” based on a bibliographic review where the parameters to be were considered: chemical composition, properties and antimicrobial activity. For the elaboration, three levels of concentration of aromatic herbs were proposed, with high, medium and low values in amounts of 6g, 4g and 2g, to replace the hops. A standard hoppy beer was brewed, for contrast. The evaluation of the beers was carried out through sensory evaluation, in parameters of: appearance, aroma, flavor and bitterness; habitual consumers of craft beer. The data obtained were studied in ANOVA, in the result it was obtained that they do not influence the organoleptic characteristics. The most widely accepted craft beer was the one made with 4g of each aromatic herb. The physicochemical properties obtained from each treatment are within the parameters of the NTE INEN 2262:2013 regulation. The density, alcoholic content and carbonation were not altered with the use of aromatic herbs. Unlike the properties of pH, acidity, color and turbidity, they did have variations. Finally, a microbiological analysis was carried out according to NTE INEN 2262:2013, with results within the regulations. It was possible to replace the hops entirely, with a mixture of aromatic herbs.