AmPA (Amazônia pale ale) desenvolvimento tecnológico de cerveja com levedura selvagem amazônicas

With the yeast chosen and tested, we go to the production of beer. To propose an Amazonian beer, we need to have a base to give the initial “start”, and what has the face of refreshing and tasty beer, which has the greatest characteristics of our Amazon, so we used what was easily accessible, such as spices and fruits. The yeast of Amazonian origin fit perfectly into the proposed style, therefore, showing all the strength and complexity that was expected. For the production of AmPa we started with a beer of the style that we are looking for, that is why a light APA was characterized, with little hops, and without any seasoning, so that we could analyze the behavior of yeast in a craft beer. In addition to all that has been said, it has a more acidic character and this can be obtained in several ways. The first could be from mashing, making a “sour mash” (acid mashing). Fermentation took place at 20 °C for 7 days. The beer was aged at 2 °C for 8 days, and then bottled and pasteurized. After the elaboration process, 7 days after the beers were analyzed sensorially. It was concluded that there is a possibility of success in the use of wild Amazonian yeasts for the manufacture of beers, creating a unique characteristic, without the presence of off-flavour, thus meeting the demand for new biodiversity products linked to the sustainable valuation of biomes. This being an imperative necessity, the inclusion of the AmPA style (Amazon Pale Ale) in the guides is the consolidation of a school that was already born rich in flavors, since large parts of our plants, roots and fruits have excellent potential for use, and are there to confirm this statement: açaí, cupuaçu, jambu, andiroba and bacuri, previously known only in regional spheres, in addition to the renowned guaraná and Brazil nuts, and now the cashew apple, which gave the first beer produced with a yeast wild amazon.