POSSIBILITY OF IPA BEER PRODUCTION, AND ITS COMPARISON WITH THE STANDARD BREWERY BEER IN "BIRRA PEJA", IN PEJA

Authors

DOI:

https://doi.org/10.55251/jmbfs.5036

Keywords:

Beer, fermentation, hops, IPA, malt, yeast

Abstract

Based on management requirements for innovation and following the global trend with new beers, we have tried to do our best for a beer that has never been in our products before. To produce this new beer with us at the Birra Peja brewery, we used the same malt as for the production of our current and best-selling beer, light beer, known as pilsner. To have an acceptable result, we used special Roasted malt with pronounced aroma characteristics. We also went in combination with our usual malt for the production of pilsner beer. Malt baked by a special production procedure has a reddish sheen and typical aroma, which serves to intensify and stabilize the aroma. And we used four different hops, Aurora, Ella, Cascade, and Palisade, which are used in certain stages of production to give the required fat for this type of beer. Also, in fermentation, we used special Fermentis yeast of type safale T58, to make India Pale Ales (IPA) or our brand "IPA Peja".
For this type of beer is used the method of European brewery convection EBC. During boiling, hops with pronounced characteristics for this type of beer are added to achieve the right amount of fat. After maturing, we filtered this beer in the candle filter with only one Hyflo cel coating.

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Published

2022-06-02

How to Cite

Elshani, A., Shala, N. ., Hoxha, I. ., & Pehlivani, K. . (2022). POSSIBILITY OF IPA BEER PRODUCTION, AND ITS COMPARISON WITH THE STANDARD BREWERY BEER IN "BIRRA PEJA", IN PEJA. Journal of Microbiology, Biotechnology and Food Sciences, 11(6), e5036. https://doi.org/10.55251/jmbfs.5036

Issue

Section

Biotechnology
Received 2021-07-15
Accepted 2022-01-12
Online Published 2022-06-02