Development and Characterization of Craft Beers Prepared with the Use of Tamarind (Tamarindus indica L.) Pulp

This study evaluated the effects of tamarind pulp addition at different processing stages and concentrations on the physicochemical, volatile, bioactive, and sensory characteristics of Saison-style beers. The experiment was conducted in two stages. First, tamarind pulp (15 g/L) was added during fermentation or maturation, with maturation resulting in superior sensory scores and higher purchase intention (75%). In the second stage, tamarind pulp was added during maturation at 20, 40, and 60 g/L. The beers presented alcohol contents between 7.1 and 7.6% (v/v), bitterness values of 29-31 IBU, and color typical of the Saison style. Sensory analysis showed that the beer with 20 g/L of tamarind pulp achieved the best balance of acidity, aroma, and flavor, with acceptability indices above 70%, while higher concentrations increased residual acidity and reduced flavor acceptance. Chromatographic analyses indicated increased levels of esters and terpenes, particularly ethyl octanoate, phenethyl acetate, citronellol, and linalool, contributing fruity, floral, and citrus notes. Overall, tamarind pulp addition during maturation, especially at 20 g/L, improved the sensory and chemical profile of Saison beers, supporting its use as a craft beer adjunct.