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