Produção de cerveja de cogumelos

Abstract

The brewiing market is undergoing a revolution where customers are demanding greater varied and quality in beers, increasing the number of differentiated recipes. With the intention of innovating the craft beer market, three Stout beer recipes were produced, adding mushrooms in the boiling stage and the mushrooms were Champignon, Shiitake and Cordyceps. A recipe was also produced without the addition of mushrooms for comparison. The beers were produced on a laboratory scale so that they could carry out physical, chemical and organoleptic analyses. With the results it could be observed that there was an increase in the antioxidant activity with the main one for the Champignon beer, which had its EC50 0,58ml. For phenolic compounds, cordyceps beer showed a higher result than the others, this being 29,82 mgGAE/g.L-1. The physical chemical properties were among the mark necessary to be considered stout type.