PRODUCTION OF NON-ALCOHOLIC BEER

This study is conducted on the basis of market demand and J.S.C. “Birra Peja”, Peja, Kosovo, beer factory management demand for a quality non-alcoholic beer. This study aims to produce alcohol-free beer with technological process. This beer should have 0% alcohol and 6.0 - 6.2% basic extract. The entire production process is engaged in this study. The work done in the production was monitored by the laboratory of the factory Birra Peja . The work was also monitored in the laboratory of the brewery “Union” in Ljubljana, Slovenia, the National Institute of Health in Pristina, and the Peja Agricultural Institute. Chemical and microbiological analyzes were carried out based on methods according to the European Convention on Breweries (ECB) and Mitteleuropäische Brautechnische Analysenkommission e. V. (Central European Commission for Brewing Analysis) or MEBAK. From laboratory analyzes and sensory evaluations of beer quality, we have come to the conclusion that non-alcoholic or zero-alcohol beer is of good quality, and, considering the hight quality, it should be produced in “Birra Peja

The Study of Mashing Methods and Features of Fermentations Products

If mashing is conducted at 62 to 63˚C, a higher maltose composition is obtained, and the limit is of fermentation rate is higher. The wort, which has a lot of maltose ferments quickly, and the yeast is kept suspended for a long time. Continuous mashing at 62 to 64˚C yields beer with a high fermentation limit; if these temperatures are exceeded, and continuous mashing is carried out at 72 to 75˚C, beers with high dextrin content and low fermentation limit are obtained. To produce beer, primary and secondary fermentation are performed. During primary fermentation, the obtained sugars are converted into alcohol, CO2, and lasts up to 7 days; during secondary fermentation, the beer matures, and this process lasts up to 21 days. This paper will address the importance of achieving the right temperatures during the malt heating process, as well as their importance in the development of the fermentation process

The Optimization of Beer Production Technology by Assessment of Malts Produced by Various European Territories, Aiming to Improve the Properties of Beer

Given the overall demand for savings and quality improvement of beer, this study aimed optimizing of the production technology based on the evaluation of malts produced in Europe being reflected in the improvement of properties of beer in the factory "Birra Peja". The comprehensive study was carried out for the entire beer production chain, in close cooperation with the factory’s production and laboratory staff. The study was focused on malts produced in three European countries, Ukraine, Croatia and Serbia, as well as beer produced by these malts. These malts were analyzed in all stages of production, including chemical and microbiological analysis, as well as sensorial evaluation. Beer tasting for this study was done by two taster panels; panel of "Birra Peja" and the panel of Agricultural University of Tirana. We consulted with the working and laboratory staff at the "Union" brewery. Chemical and microbiological tests have been conducted based on European Beer Convention and MEBAK methods. Based on the conducted analysis and assessments of the beer quality, it was concluded that the beer produced with malts from Croatian origin, corresponds to a better quality of beer, which already is under production.Keywords: Malt, Beer, production technology, EBC, MEBAK

The role of PVPP in removing polyphenols from beer in Birra Peja

Formation of complexes between protein and polyphenols in beer is the reason for haze formation. By decreasing the content of protein or the content of polyphenols or both of them is possible to decrease the possibility of haze in beer and can reduce the size of molecules and polyphenols. The stability of beer is determined by the methods of forcing Test (0/60). At the same time there are checked the basic parameters of beer such as: alcohol, extract, acidity, foam, turbidity, color and pH value. High level of beer stability are shown by combined treatment of PVPP and silica gel. Depending of desired shelf life on colloidal haze there is possible to use different combinations for beer treatment with PVPP and silica gel

The Role of Lactic Acid in Decreasing pH-Value in Wort and Its Impact on the Quality of Beer

As in all food and beverage production processes, the pH value is of high importance in wort and beer production, too. There are several processes and changes that proceed considerably faster and better at low pH-values. The pH of unboiled wort without mash acidification is about 5.6 to 5.8 and the pH of cast wort is about 5.4 to 5.6. At a lower pH many processes proceed better and faster, such as good precipitation of protein-polyphenol complexes when boiling wort at pH 5.2, less increase in wort colour, a better and clean tasting hop bitterness at a lower pH, micro-organisms less resistant at a lower pH, the range of enzymes is considerably improved because all the important enzymes, with the exception of α-amylase, are activated, the supply of zinc is increased, the extract yield is increased, etc. Therefore, it is preferable to acidify biologically during the mashing and at the end of the boiling of wort. This also impacts the other processes during fermentation and impact directly on some quality parameters of the final beer