Production of Beers with the Addition of Functional Plants

Abstract As the beer market diversifies, novel types of beers are appearing. An interesting possibility is the use of functional plant materials, which may improve physicochemical properties of beers and contribute to creating a beverage with intriguing sensory qualities. The aim of this study was to evaluate the contribution of selected plant additives to the physicochemical and sensory profile of beer. The study was conducted on brewers’ wort with aniseed fruit, rosehip, cistus, moringa oleifera, Jerusalem artichoke, and ashwagandha at two doses (0.1% and 0.2%). A beer without any additions was used as a control sample. The weight changes of beers during fermentation were analyzed. Alcohol content, real extract, free amino nitrogen, titratable acidity, color, pH, and sensory analysis were performed on the produced beers. The highest alcohol content was obtained in beers with Jerusalem artichoke (0.2%), while the lowest was found in a beverage with ashwagandha (0.2%). Beers with evaluated ingredients were characterized by a lower titratable acidity, compared to the control sample. The sensory analysis revealed that the beers with Jerusalem artichoke (0.2%) and moringa leaves (0.2%) found the greatest approval among panelists.