Sensory and Physicochemical Properties of Beer Produced with Two Kveik Yeast Types

Pivo je blago alkoholno piće konzumirano od ljudske civilizacije više tisuća godina. Tokom vremena tehnologija proizvodnje se razvijala, no krucijalni korak je uvijek proces fermentacije koji provode kvasci. U suvremenoj proizvodnji piva koriste se standardizirani industrijski kvasci. Ovaj rad opisuje proizvodnju piva u stilu American Pale Ale uz korištenje kveik kvasaca specifičnih svojstava koji se ne koriste u masovnoj proizvodnji piva. Pivo je proizvedeno u laboratoriju u dvije paralele s kveik kvascima različitih proizvođača metodama kućnog pivarstva. Nakon proizvodnje pivo je analizirano u laboratoriju pivovare kako bi se dobio bolji uvid u utjecaj kveik kvasca na svojstva piva te na razlike kveik kvasaca između proizvođača.Beer is mild alcoholic drink known to civilisation for thousands of years. Throughout the history, manufacturing technology developed but fermentation with yeasts stayed as a crucial step. Modern breweries use standardised industrial yeasts. This graduate thesis describes usage of kveik yeasts in production of American Pale Ale. Brewing was done in a laboratory where two batches were brewed, each with different manufacturers kveik yeast. Beer was analysed in a laboratory of industrial brewery to get a better insight into effects of kveik yeast on beers’ characteristics and to determine the differences between the used kveik yeasts