Beer is a fermented beverage, with a great variety of organic and inorganic compounds, many
of which are associated with benefits to human health. Thus, the objective of this work was to
formulate and produce a beer with mixed fermentation, obtained by the association of
commercial brewer's yeast and unpasteurized kombucha. For this, a beer was produced with
the addition of 20% kombucha and a control beer with the addition of 20% sucrose solution.
For characterization, the following analyses were performed and their respective values
found, for kombucha beer and control beer, consecutively: pH; 4,05 and 4,10, Brix degree;
6,0 for both, attenuation; 83% for both, estimated alcohol content 5,5% ABV (4,3% ABW),
total acidity; 46,10 and 34,35 mEq/L, total sugars; 23,72 and 20,89 mg Glucose/mL and total
phenolic compounds; 241,05 and 165,12 g of GA/mL, the latter consequently led to
increased antioxidant activity in kombucha beer compared to control, confirmed by DPPH
and FRAP methods. With this, it was observed that the addition of kombucha for beer
production through the technique used, resulted in the formulation of a beverage with
additional functional property.
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