DESARROLLO DE UNA CERVEZA ARTESANAL BLOND ALE SABORIZADA CON PULPA DE MARACUYÁ EN MAZATENANGO, SUCHITEPÉQUEZ

Castillo Cajas, Angie Giselle (2025) DESARROLLO DE UNA CERVEZA ARTESANAL BLOND ALE SABORIZADA CON PULPA DE MARACUYÁ EN MAZATENANGO, SUCHITEPÉQUEZ. Other thesis, USAC.

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Abstract

Abstract This graduation work focused on the development of a blond ale craft beer that incorporates an exotic ingredient, passion fruit pulp (Passiflora edulis f. flavicarpa), with the aim of enriching its sensory profile. The craft beer brewing process was carried out in several stages: grain milling, mashing, washing, cooking, cooling, fermentation, flavoring, carbonation, packaging, maturation, labeling and storage. Three formulations were made with different concentrations of passion fruit pulp (10%, 15% and 20%) to evaluate their acceptability through a consumer panel using the Hedonic Scale Test. The results indicated that the blond ale craft beer flavored with passion fruit pulp was well received by consumers, who did not show significant inclination in relation to the different pulp concentrations. In the research, it was concluded that the addition of passion fruit pulp improves the taste, smell and color of the beer, highlighting the viability of this formulation in the market. The alcohol concentrations in the different samples remained within the appropriate range for a low-alcohol beer, ranging between 2.3% and 3.6%, thus ensuring an optimal sensory experience for consumers. This research not only contributes to the development of innovative products in the local beer industry, but also promotes the use of natural ingredients, highlighting the importance of creativity and quality in the production of craft beer. Finally, it is expected that this research will serve as a basis for future research and development in the field of craft beers in Guatemala.

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