Elaboración de cerveza artesanal a partir de cebada malteada (Hordeum Distichon) con adjuntos amiláceos quinua (Chenopodium Quinoa Wildenow) y adjuntos sacarinos jarabe de remolacha (Veta Bulgaris)

Abstract

The main purpose of the current research work was to elaborate a Craft Beer from Malted Barley (Hordeum Distichon) with starchy Attachments of Quinoa (Chenopodium Quinoa Wildenow), and Saccharin Attachments of Beet Syrup (Veta Bulgaris) by obtaining a novel product since the beet in order to obtain greater alcoholic strength and quinoa to improve the consistency of the foam. For the design of the investigation applied the experimental method, which is based on a work. The sample population that used in the research work was the focal group applied to the teachers o the Gastronomy Career; being a qualitative technique that allowed analyzing the opinions of the people who were nominated as panelists to evaluate the drink, getting very satisfactory results. The process for its elaboration was determined after doing several tests performing a physical, microbiological, and organoleptic analysis obtaining a Pale Ale beer with the following characteristics: 4.5% alcoholic strength, pH 4.5, acidity 0.22, carbonation 2.6, moulds and yeasts 5 UFC/cm3, violet color that is pleasant to the palate and to the eye. All these parameters comply with the requirements demanded by the standards INEN 2262 in Ecuador concluding that the combination of quinoa (Chenopodium Quinoa Wildenow) and beet syrup (Veta Bulgaris) in the production of craft beer is suitable for human consumption because of the quality and acceptance of the organoleptic characteristics. Finally, it is recommended to make another craft beer using several types of malt to intensify the flavor of the drink, control temperatures processes, and times, to get better results.