Homebrewing of American Pale Ale

Proizvodnja piva seže u daleku prošlost kada još nije postojalo razumijevanje uzročnoposljedičnih veza raznih reakcija koje se zbivaju od početka do kraja procesa. Razvojem znanosti dolazi do spoznaja kemijske i mikrobiološke pozadine proizvodnje, a samim time i unaprjeđenja procesa. Osnovne sirovine u proizvodnji piva su voda, slad, hmelj i kvasac. Njihovom kombinacijom nakon niza postupaka i reakcija, od kojih se izdvajaju ukomljavanje i fermentacija, kao krajnji produkt dobije se pivo određenih karakteristika. Posljednjih godina pojavljuje se trend takozvanog ''craft'' pivarstva. Ono podrazumijeva pivo za vlastitu ili ograničenu uporabu. Glavna razlika između komercijalnog ''lager'' i ''craft'' (najčešće ''ale'') piva jest u uvjetima fermentacije i kvascu koji se koristi. ''Lager'' piva, produkti aktivnosti Saccharomyces uvarum, fermentiraju pri nižim temperaturama u usporedbi s ''ale'' pivima, produktima aktivnosti Saccharomyces cerevisiae.Beer production goes back to the distant past when causal connections of various reactions that take place from beginning to the end of process lacked. The development of science led to understanding of the chemical and microbiological background of production and therefore to the improvement of the process. Basic raw materials in beer production are water, malt, hop and yeast. As a final product of combination of previously mentioned substances after a series of procedures and reactions, from which mashing and fermentation stand out, beer with certain characteristics is obtained. In recent years a trend of so-called ''craft'' brewing has emerged. It implies beer production for own or limited use. The main difference between commercial ''lager'' beer and ''craft'' (''ale'') beer are in fermentation conditions and applied yeast. ''Lager'' beers, which are products of Saccharomyces uvarum activity, ferments at lower temperatures in comparison with ''ale'' beers, which are products of Saccharomyces cerevisiae activity