Residual Aroeira Honey as an Adjunct in Craft Beer Production: Physicochemical, Sensory, and Antioxidant Activity Analysis

Abstract

Objectives: To utilize residual aroeira honey, derived from the water used to clean equipment in the honey production chain of the Cooperativa dos Apicultores e Agricultores Familiares do Norte de Minas, as an adjunct in the production of three craft beers and to evaluate their physicochemical properties, sensory attributes, and antioxidant capacity. Methods: Three beers were produced with 0%, 12.5%, and 25% adjunct, in addition to malt, hops, and yeast, following the Normative Instruction No. 65 (Brazil, 2019). An industrial beer, Colorado Appia, was used as a control. pH, Brix, and density were measured using a density refractometer, and the alcohol content was determined according to the Instituto Adolfo Lutz (2008). Sensory analyses were conducted using questionnaires for beer consumers, and the antioxidant capacity was assessed using the DPPH method. Results: The physicochemical analyses fell within the expected parameters for craft beers. The beers with adjunct exhibited superior antioxidant capacity (EC50) and sensory approval, with no statistical differences in alcohol content. Conclusions: The use of residual honey in beer production optimized the honey production chain, reducing waste, promoting sustainability, and resulting in a high-quality artisanal product.