A Study of Lime Beer Formulations

Abstract

The suitable method to produce low-hopped ale with a lime flavor formulation and the optimum formulation for lime juice beer production was studied in this experimental work. The experiment was divided into three stages. In stage 1, the lime juice concentrations of 0.3, 0.6, 1, 2, and 3% (v/v) were added before and after the primary fermentation, respectively, to determine the optimum lime juice content and time of lime juice addition. In stage 2, hop additions were set to 0.12, 0.14, 0.1% 0.18 and 0.20% to determine the optimum hop addition. In stage 3, the wort boiling temperatures were set to 85-90, 90-95 and 95-100°C to determine the optimum wort boiling temperature. The alcohol content, pH, sugar content, specific gravity, color, total acidity and vitamin C content were tested for each sample and sensory evaluation was held to determine the optimum fermentation factors. Our results showed that the best lime beer in this study was produced by adding 0.3% (v/v) lime juice after primary fermentation. The optimum hop addition was 0.18% w/v and the wort boiling temperature was 95-100°C. The final product of lime juice beer had a bright pale color, with a color of 12 EBC, and it had a pleasant aroma and taste.