The potato is one of the world’s most nutritious foods, providing 45% of human daily vitamin C needs, more potassium than bananas, and a small serving of French fries has more fiber than a serving of spinach.
Sweet potato is a rich source of β-carotene, other bioactive compounds and carbohydrates, which can be a potential raw-material for beer brewing. Potato beer brewers use unprocessed potato flakes or raw potatoes in brewing beer. The percentage of protein that can be found in potato flakes is the same as the percentage that can be found in malted barley.
Potatoes do not add any potato flavor to the beer. They simply add fermentable sugar to the wort. Like corn or rice — or the addition of sugars to the kettle — potatoes dry out a beer.
The profile of volatile compounds detected in beer brewed with sweet potato is very similar to most beers. However, depending on the concentration of adjunct and mashing time, the beer has better sensory acceptance and different sensory characteristics.
Potato beer
