Physical-chemical comparison between American Pale Ale beers with and without adding a clarifying enzyme

Abstract

The craft beer market has been constantly growing in recent years, in addition to providing different styles. It has also been serving the market for people who have gluten intolerance, the celiacs. Some of the alternatives are to use inputs that are not derived from cereals that contain gluten, or to use microorganisms enzymes that degrade gluten molecules such as Aspergillus niger. The objective of this work was to evaluate the physical and chemical characteristics of craft beers of the American Pale Ale (APA) type produced with and without gluten and a beer of the same commercial style. The physical chemical characterization tests of the beers were carried out in 3 treatments, with the enzyme Clarity Ferm WLN 4000 HB (E); standard treatment without enzyme (P), these are produced by hand; and a third treatment consisting of a commercial beer (C), these following the APA style manufacturing recommendations. The beers were analyzed in two bottles and these in turn in 3 repetitions per bottle, evaluating soluble solids (brix), total acidity, pH, total phenolic compounds, alcohol content, tannins, color, flavonoids, turbidity and proteins. The results presented were within the acceptable limit for the style produced and demonstrate that there are physical and chemical differences in the treatments tested.