Diseño de un proceso para elaboración de cerveza artesanal a base de arroz (Oryza Sativa) y chulco (Oxalis PesCaprae)

Abstract

In recent years, craft breweries have introduced a wide range of beers that are distinguished by their production method and product diversity. Despite their popularity, some industrial beers lack distinctive attributes such as flavor, tonality, and alcoholic strength. Therefore, the objective of this study was to investigate the feasibility of brewing craft beer using rice and chulco, and to determine whether it is possible to achieve the sensory characteristics required by INEN 2262 standards for beer alcoholic beverages. The methodology used in this study consisted of an experimental investigation, where a process for brewing craft beer using rice and chulco as main ingredients was designed and executed, laboratory tests were carried out to determine the physicochemical properties of the resulting beer, sensory analyses were also performed to evaluate the organoleptic characteristics of the beer and compare them with the established standards, and a quantitative approach was used to collect and analyze data. Through this methodology it was determined that it is possible to produce a craft beer using rice and chulco as main ingredients, the sensory tests revealed that it has 80% acceptability, also the physical-chemical analyses such as: pH (4.8), alcohol content (5%), carbonation (2.6 CO2) and microbiological analyses such as: molds, yeasts and anaerobic microorganisms (< 10 CFU/ml) showed that the beer complies with the requirements established by the standards. It is concluded that this study demonstrated the feasibility of producing craft beer using rice and chulco and took advantage of the local resources available in Ecuador.