Catharina Sour: Innovation in the first Brazilian craft beer style – From tradition to the sensory exploration of Brazilian tropical fruits
2026
Amanda Felipe Reitenbach | Adriana Sturion Lorenzi | Ana C. Broch | Aghata Ferreira Frade | Kevin de Mello Santamaria | Grace Ferreira Ghest | Paula Christina Mattos dos Santos | Pietro Bezerra Santiago | Julio Cesar Machado Junior | Martin Zarnkow | Vivian Maria Burin
Catharina Sour is recognized as the first Brazilian beer style, notable for incorporating tropical fruits and traditional fermentation practices, reflecting both local biodiversity and brewing innovation. This review delves into its origins, unique flavor, production challenges, and future prospects, while emphasizing its cultural and economic importance. Analysis of production methods and the influence of tropical fruits on its organoleptic properties, coupled with a critical review of the literature and data from craft breweries, shows that Catharina Sour has significant potential for international expansion. The use of tropical fruits is key to its authenticity, and production challenges can be overcome with advanced fermentation techniques.
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