Evaluation of Chenopodium quinoa (Willdenow) malting parameters on the quality of a red Ale craft beer supplemented with Pilsen base malt and caramel malt

López-Rodríguez W.E.; Ramirez-Gutierrez J.L.; Morales Valdiviezo M.D.; Muñoz-Agreda J.E.; Paredes-Barrios K.S.; Ponce-Ramirez J.A.; Barco-Jara M.S.; de Fatima Arevalo-Oliva M.; Carbajal-Romero G.P.; Domínguez J.; Rodríguez G.; Aguirre E. · Journal of Cereal Science (2025) · DOI: 10.1016/j.jcs.2024.104085

Resumen

Craft beer brewing is not a straightforward process as there are key parameters that must be meticulously optimized to obtain a highly acceptable product. This research presents the malting conditions of Chenopodium quinoa and its supplementation with Pilsen base malt and Caramel malt in the production of a craft beer. Here, the effect of the malting temperature of C. quinoa during the soaking (16 and 25 °C), germination (16 and 25 °C), and drying (50 and 60 °C) stages was evaluated. Parameters such as reducing sugars, alcohol content, bitterness, color, pH, foaming capacity, and stability were determined. Moreover, the acceptability of the best formulation was assessed by means of a Hedonic scale. The results suggest that the treatment with soaking temperature at 16 °C, germination at 25 °C, and drying at 60 °C, during malting of C. quinoa, resulted in a craft beer with good parameters and acceptability, making it a promising formulation for industrial development.

Instituciones: Universidad Nacional del Santa