Producción de cerveza estilo India Pale Ale con tres cepas de levaduras Saccharomyces cerevisiae.

Abstract

Beer production plays a significant role in the economic sector due to consumer acceptance, with a wide diversity of strains specific to each need, creating new offerings for consumers. Therefore, this research aimed to produce India Pale Ale (IPA) beer using three Saccharomyces cerevisiae yeast strains (K-97, S-33, and S-04). The methodology involved three treatments with five repetitions, applying a completely randomized design using formulas employed for the IPA style. The study evaluated physicochemical characteristics, microbiological characteristics, and sensory and economic aspects. The physicochemical analysis determined significant differences among the treatments, with all three strains (K-97, S-33, and S-04) meeting the requirements of the INEN 2262 standard concerning pH, total acidity, and alcohol content. The microbiological analysis revealed significant differences in the mold and yeast counts due to the different Saccharomyces cerevisiae strains, while no significant differences were observed in the mesophilic aerobic counts. The sensory analysis evaluated colour, aroma, flavour, appearance, and bitterness, with strains S-33 and S-04 receiving higher acceptance from the panellists, scoring 4/5. In the economic aspect, the production costs were $6.05 per litter, with a benefit/cost ratio of $1.32. Finally, the yeast strain that best fits the specific characteristics of the IPA beer style is S-04, due to its high alcohol content and characteristic bitterness.