Cervejas não-convencionais: uma revisão

Abstract

Craft unconventional beer is a term used to describe beers produced in an artisanal way and with non-conventional or additional raw materials or ingredients. These beers are generally produced in small quantities, using traditional techniques and creative recipes. There are several scientific publications and academic researches on craft beers, their ingredients, and production processes. This study aimed to conduct a literature review on the production of unconventional craft beers using alternative raw materials. It addresses different ingredients (cereals, vegetables, fruits, and spices) and techniques used in the production of craft beers (addition of non-conventional yeasts, gluten removal, reduction of alcohol content in beers). Different ingredients such as rice are used as adjuncts in beer production, resulting in lower ethanol production. Black rice is an aromatic variety that was developed by the Agronomic Institute of Campinas. Studies also show that it is possible to enrich beer with black bean flour, resulting in intense sensory characteristics. Other researches have explored the use of different vegetables and fruits in the production of beers, such as pineapple, acerola, banana, sugarcane, soursop, orange, mango, dragon fruit, and grape. These ingredients confer differentiated flavors and aromas to the beer. Studies have also been conducted on the addition of coffee, lemongrass, yerba mate, chili pepper, and pink pepper in craft beers, resulting in unique sensory characteristics. Different production techniques have also been explored through the addition of non-conventional yeasts in beer production, as well as the production of gluten-free beers. The research also addressed the production of low-alcohol beers and dark beers using non-conventional ingredients. The interest in these types of beers is growing due to changes in consumer lifestyles and preferences. Different methods and techniques are used to obtain beers with specific characteristics, taking into account the stability, consumer acceptance, and sensory quality of the product.