Development and advancement of Bambusa vulgaris (bamboo) shoot beer: An innovative approach to sustainable brewing.

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.