Evaluation of aromas in American Lager beer using fermentation adjuncts

To make some styles of beer, adjuncts are used to aid the fermentation process and optimize production costs. The aim of this study was to develop a process for making craft beer using yellow cassava flour and bee honey as fermentation adjuncts and promising sensory characteristics. The experiment was carried out in the beverage laboratory of the IFSertãoPE Petrolina Campus, in which the beer was produced by going through the processes of milling the pilsen malt, mashing, washing and filtering, adding hops, cooling, fermentation, maturation, bottling and refermentation, in which the commercial lager-style yeast S-23 (saflager) was used for the fermentation process of the drink. In the mashing process, the following proportions were used: 456g cassava flour, 330g bee honey, this substitution was equivalent to 30% malt of the total used as a source of fermentable carbohydrates, the added values being within the limits set by legislation. The flour samples were subjected to physical-chemical analysis and the beer sample was analyzed by HEADSPACE GC-MS to assess the aromas. The physical-chemical analysis of the cassava flour was as follows: moisture 10.24%; starch 83.64%; minerals 1.17%; crude fiber 1.33%. It was found to be within the standards set by the legislation and was classified as: dry; fine and of low acidity. With regard to the descriptor aromas, the substances found in greatest quantities were: 1-Butanol, 3-methyl- (71.9%), 1- Propanol, 2-methyl- (12.9%), 1-Butanol,3-methyl-, acetate (7.3%), Ethanimidic acid, ethyl ester (2.7%), Phenylethyl alcohol (1.5%), Octanoic acid, ethyl ester (1.5%), in which they presented characteristic aromas of honey, spices and floral, which are characteristic of the American Lager style according to the Beer Style Guide (BJCP). In this way, it was possible to conclude that the adjuncts proposed for brewing American Lager style beer were in agreement with the aromatic descriptors.