Efecto de la utilización de cascarilla de cacao en el perfil sensorial de una cerveza artesanal tipo Ale estilo Stout

The research objective was used cocoa husk as an ingredient in the development of four craft beers and evaluated its effect on the sensory profile. For that, a percolated extract was prepared, which was added in the maturing of the beers in proportions of 5% and 10%. The beer was naturally carbonated with dextrose dosed at 6.5 g/L and 7.5 g/L. It was physically-chemically characterized (density, pH and ºBrix) and a sensory analysis using a Ranking test was performed. Results shows that beer (WT) with 10% of cocoa husk extract and 7.5 g/L dextrose has the highest level of preference for panelists. Its characterized by a reddish and semi-opaque color, a strong aroma of malt, alcohol and hops, in addition to presenting an intense malt flavor and leaving a feeling of its complexity, effervescence, body and balance at the level of the mouth. Finally, results indicated that "WT" beer has a density of 1.015 kg/L, a pH of 4.63 ± 0.02 and a ºBrix value of 6.97 ± 0.06. It is concluded; the extract of cocoa husk directly affects the pH of the brewed beers, for that this residue represents a source of use for its application in the development of some styles of beers.