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