EFFECTS OF PINEAPPLE CULTIVARS AND DIFFERENT PROCESSING STEPS ON THE FINAL QUALITY OF CRAFT BEER

Abstract

Craft beer has gained prominence in the beverage industry, recognized for its distinctive flavors and artisanal production techniques. This study aims to evaluate the impact of different pineapple cultivars and their incorporation at various processing stages on the quality of craft beer. Specifically, the research investigates the effects on fermentation dynamics, sensory attributes, and overall beer quality. Experimental results indicate that incorporating Cayenne pineapple in juice form during the maturation stage yields a craft beer with favorable acceptance, as evidenced by a 9-point scale hedonic score. The resulting beer contains 5.72% alcohol by volume, 154.12 mg gallic acid equivalent per liter, and 5.26 mg ascorbic acid equivalent per liter. These findings suggest that the use of pineapple, particularly the Cayenne cultivar, can enhance both the sensory and chemical profiles of craft beer.