Abstract
Beer is a fermented beverage obtained from barley malt and hop under the action of appropriate microorganisms. Hop is typically used to confer bitterness and flavour to beer. Due to its geographical location, Brazil hosts diverse plant species, many of which are used in food applications. The aim of this study was to evaluate the use of the pau-tenente as a substitute for hops in American lager beer production. Five pau-tenente concentrations were tested (from 0.1 to 0.5 g L-1) against standard hopped beer and a commercial beer. Physicochemical (apparent extract, original extract, alcohol content, pH, colour, turbidity, apparent attenuation, and bitterness) and sensory (acceptance and ideal bitterness intensity) analyses were performed Pau-tenente was not found to affect beer physicochemical characteristics and a low concentration use (up to 0,2 g L-1) yields beers with suitable sensorial parameters. Higher pau-tenente concentrations increase the sensory rejection of beers. Hence, the use 0.1 g L-1 pau-tenente can be a viable alternative to produce American lager beers with low bitterness.
