Abstract:
Bamboo shoots are widely used in Asian cuisine due to their mild flavor and nutritional richness,
holding cultural and economic importance beyond their culinary versatility. Beer, a globally
cherished alcoholic drink, has been crafted from water, malted barley, hops, and yeast. The
present study innovatively integrates Bambusa vulgaris shoots into beer-making. Bambusa
vulgaris shoots were peeled, washed, and boiled at 100°C for 1h to remove the HCN and ground
to create an extract. The extract was boiled at 90°C for 10min to obtain zero HCN content, filtered,
and distributed into containers. Sugar and roasted wheat were added, followed by local low-sugar
yeast and ale yeast, initiating the fermentation process. The beer samples featuring diverse local
yeast (LY) and ale yeast (AY) compositions, presented a flavor spectrum. T1LY and T2LY had
12%w/v sugar with 1%w/v and 2%w/v roasted wheat, respectively, while T3LY and T4LY had
15%w/v sugar with 1%w/v and 2%w/v roasted wheat, respectively. The selected best samples
from previous sensory evaluations, were further developed using ale yeast fermentation where
T1AY comprised 12%w/v sugar and 1%w/v roasted wheat, while T3AY presented 15%w/v sugar
with 1%w/v roasted wheat. During fermentation, pH, brix, color, titratable acidity, alcohol
concentration, and total sugar concentration were determined. After fermentation, beer samples
underwent clarification, pasteurization, refrigeration, carbonation, and canning. The canned
beers were labeled, and subjected to sensory analysis. In the sensory assessment with local lowsugar
yeast, the beer sample T3LY with pH 3.5±0.1, brix 4.4±0.0, alcohol percentage 8.0±0.0%,
total sugar content 1.33±0.00% excelled in aroma, initial taste, overall acceptability, and highest
color development. Preferences for aftertaste leaned towards samples with T1LY with pH 3.5±0.1,
brix 3.6±0.0, alcohol percentage 6.30±0.0%, total sugar content 2.09±0.00%. The beer samples
T1LY and T3LY were selected for further analysis with addition of ale yeast as described in T1AY
and T3AY. In the sensory comparison between local low-sugar yeast and ale yeast, differences
emerged in aftertaste and texture. T1AY, with a pH of 4.03±0.06, brix 4.5±0.1, 5±0.0% alcohol, and
total sugar content at 5.62±0.06%, stood out for its sensorial appeal. The T1AY bamboo shoot beer
variation aligns with industry goals, offering sustainability and meeting environmental and
consumer needs.
