Produções de cervejas artesanais com ora-pro-nóbis e alecrim na utilização de preparações com carne bovina

Beer is one of the most consumed beverages in the world and, in the last years, there has been a growing production and consumption of craft types, mainly in the mesoregion of Belo Horizonte, capital of Minas Gerais. This state also has a strong gastronomic cultural value, with the use of typical plants and spices, such as ora-pro-nobis and rosemary. In this regard, in order to strengthen the application of beer in the gastronomic scene and, at the same time, promote regional ingredients, this research aims to produce ora-pro-nobis and rosemary beers for use in gastronomy. For this, beef was selected to compose the recipe, since it is one of the most consumed proteins, in addition to containing collagen, which requires longer cooking, ensuring a period of immersion in the beer. This research also produced common beer for purposes of comparison with ora-pro-nobis and rosemary beers. The production was 18 liters of beer, divided into 6 liters of beer with ora-pro-nobis, 6 liters of rosemary and 6 liters of pure beer. For the production of ora-pro-nobis beer, 1.750 grams of ora-pro-nobis were added to 7 liters of water; for rosemary beer, 475 grams were added to 7 liters of water. The alcoholic volumes of the beers are 3.81% for ora-pro-nobis and rosemary beer and 3.67% for pure beer. In order to evaluate the application of beers to beef, six chefs were invited, for whom the wet cooking of beef in each of the beers was suggested. The production with pure beer was the most bitter and the least consistent, the production with ora-pro-nobis beer resulted in little aroma and a lot of consistency; the production with rosemary beer had the most outstanding flavor, was the most aromatic and also had a lot of consistency. It was found that the aroma of the plants in natura is directly related to the aroma in the production with the beer of the respective plant.