TESTING THE POSSIBILITY OF PRODUCTION OF ORGANIC GLUTEN-FREE LIGHT KRAFT IPA BEER FROM INTEGRAL CEREALS AND PSEUDOCEREALS

Abstract

The production of gluten-free foodstuffs is particularly demanding and requires a great deal of responsibility from the producer, because certain people may have extremely serious health consequences after consuming very small amounts of gluten. Gluten-free beer can be produced from grains that do not contain gluten (rice, corn, millet and sorghum) as well as from pseudocereals (buckwheat, amaranth, quinoa and chia seeds), which was the subject of our work. The goal of this research was to produce gluten-free organic craft beer from cereals that do not contain gluten (rice and millet) and from pseudocereals (buckwheat), all from those varieties that can be obtained in any well-supplied health food store. The production of this light gluten-free cloudy unfiltered and unpasteurized kraft IPA beer was carried out in the food technology laboratory of the Academy of Technical and Educational Vocational Studies in Niš, Republic of Serbia. This craft beer was produced in a Pilot plant consisting of a BM-S400M-1 brewing vessel and a FER-32VV fermenter. To achieve a specific aroma, we used two varieties of hops, "Amarillo" and "Citra". Mangrove Jack's US West Cost M44 strain of top-fermenting brewer's yeast was used for fermentation, which is recommended for the production of the so-called. American style "ale" beer PA (Pale Ale) and "double IPA" beer. In the production of this gluten-free Kraft IPA beer, oligomineral spring water was used whose total dry residue (at 180°C) is 52 mg/L. The total hardness of the water is 1.12°dH, which is why it was not necessary to subject this water to appropriate preparation procedures during the production of this type of beer. The low amount of bicarbonate made it possible to obtain more sugar from the malt, and due to the absence of sulfate from the water, the beer did not have additional and sharp bitterness. The pH value is around 7, which ensured that after the addition of malt, the pH dropped to the optimal 5.5, which achieved better enzyme activity, better oil extraction from hops during fermentation, and better protein precipitation. All this contributes to optimal fermentation and the clarity of the finished product. Among the quality parameters, the following were tested: microbiological integrity, basic raw material extract, alcohol content, color, turbidity, carbon dioxide content, pH value, sulfur dioxide content, carbohydrate content and gluten content. The results of all tested parameters were in accordance with legal regulations. The gluten content was < 10 mg/kg, which was half of the legally prescribed value of < 20 mg/kg (which was adopted in Serbia and in national laws in most countries). Gluten-free cloudy, unfiltered and unpasteurized kraft IPA beer, which we produced in laboratory conditions, had specific organoleptic properties and the full harmony of taste of IPA kraft beer.