SENSORY EVALUATION OF CRAFT BEERS OF THE ALE AND COFFEE-FLAVORED ALE TYPE

ABSTRACT The objective was to produce two craft beers, one craft Ale and one coffee-flavored Ale (Coffea arabica L.), using our own formulation, and to evaluate the acceptability of the products through sensory preference and acceptance tests. For the discriminatory test, samples of craft Ale and a commercial brand Ale were used. The results were evaluated using the one-tailed paired comparison preference test table. Statistical analysis was conducted using the number of correct answers from 50 tasters to establish a significant difference between the samples at a 5% probability level. In the acceptance test, the samples used were the Ale and the coffee-flavored Ale. The data were subjected to ANOVA at a 5% probability level. There was no preference between the brands, as only 25 tasters preferred the commercially available Ale-type beer, thus no preference was perceived among the tasters for one sample over another. For the acceptance test, it was observed that there was no statistical difference between the average scores for the attributes of appearance and overall impression in the beers; however, for the attributes of aroma and flavor, there was a statistical difference between the beers. The use of coffee as a flavoring did not interfere with the beer fermentation process. The coffee-flavored beer was the least preferred in terms of aroma and flavor, but there was no difference in appearance and overall impression. Keywords: Flavoring, Coffea arabica L., Production.