Physical-chemical and microbial quality of the “Cerveja Caseira” (homebrewed beer) of Guarapuava/state of Paraná – Brazil

Abstract

“Cerveja caseira” is a homebrewed beer sold in the Guarapuava municipality (State of Paraná, Southern Brazil). It was introduced by Slavic immigrants and adapted to Brazilian ingredients, being much appreciated in the region and disseminated by popular knowledge. The objective of this research is a physical-chemical and microbial analysis of cerveja caseira produced and sold in Guarapuava. Fifty-six samples divided in 14 lots were acquired in October and November 2020 in streets, houses, commerce, and markets of Guarapuava. The physical-chemical analyses included the determination of the following parameters: color, pH, original extract, apparent extract, alcohol, density, bitterness, SO₂, and calories. The microbial quality was assessed via counts of total aerobic mesophiles, total and thermotolerant coliforms, positive-coagulase Staphylococcus, Pseudomonas spp, Bacillus spp, molds, and yeasts. The physical-chemical results indicate the lack of standards for the cerveja caseira production, with ample variations regarding color, original and apparent extract, alcohol percentage, and bitterness. Regarding microbial quality, all cerveja caseira lots contained pathogens, mainly mesophiles, yeasts, and Staphylococcus aureus, but no total and thermotolerant coliforms, important contamination indicators. According to Brazilian beer-related regulations, only lot 4 could be commercialized, despite its high percentage of alcohol (2.5% v/v), which characterizes it as an alcoholic beverage, not suitable for consumption by children and adolescents. Cerveja caseira recipes have been passed on from generation to generation, adapted to the climate and to the products available in Brazil, being part of the cultural heritage of the western region of Paraná that should be preserved.