Technology and analysis of craft beer "Brucošica" : master thesis

Pivo je jedno od najstarijih alkoholnih pića u svijetu, a sam postupak proizvodnje se tijekom stoljeća nije značajno mijenjao. Međutim, tehnološki napredak tijekom godina je omogućio da se proizvodnja piva unaprijedi u smislu poboljšanja arome i okusa. Posljednjih nekoliko godina se dogodila prava revolucija u proizvodnji piva u kojoj su ključnu ulogu imali proizvođači specijalnih i craft piva. Craft piva se obično proizvode u malim pivovarama po izvornim, tradicionalnim recepturama u ograničenim količinama, a jedna od njihovih glavnih karakteristika je da su nefiltrirana i nepasterizirana. Uz to, pridaje se velika važnost i samoj kvaliteti te autentičnosti, a sve češće se tijekom proizvodnje dodaju različite arome voća i biljaka koje doprinose jedinstvenosti i osebujnosti finalnog proizvoda. U ovom radu je osmišljeno i proizvedeno craft pivo „Brucošica“ pomoću „Grainfather“ sustava te se provela fizikalno – kemijska analiza istog. Dobiveno pivo odlikuju vrlo dobra organoleptička svojstva, dok je analiza istog pokazala blaga odstupanja od očekivanih vrijednosti ispitivanih parametara (prvenstveno IBU i EBC vrijednosti) čemu su najvjerojatniji razlog oksidacijski procesi.Beer is one of the oldest alcoholic beverages in the world, and the production process itself has not changed significantly over the centuries. However, technological progress over the years has made it possible to improve beer production in terms of improving aroma and taste. In the last few years, a real revolution has taken place in the production of beer, in which producers of special and craft beers have played a key role. Craft beers are usually produced in small breweries according to original, traditional recipes in limited quantities, and one of their main characteristics is that they are unfiltered and unpasteurized. In addition, great importance is also attached to the quality and authenticity itself, and more frequently, during production, different aromas of fruits and plants are added, which contribute to the uniqueness and distinctiveness of the final product. In this thesis, the craft beer "Brucošica" was designed and produced using the "Grainfather" system, and its physico – chemical analysis was carried out. The obtained beer is characterized by very good organoleptic properties, while its analysis showed slight deviations from the expected values of the examined parameters (primarily IBU and EBC values), the reason for which is oxidation processe