COMPARISON OF DECOCTION AND INFUSION METHODS IN BEER PRODUCTION

The most important process in beer production is the fermentation of the sugars contained in the wort to form alcohol and carbon diokside.To provide the necessary conditions for this, the initially insoluble components in malt must be converted into soluble products, and in particular soluble fermentable sugars must be produced. The formation and dissolving of these compounds is the purpose of wort production. It provides the starting point for fermentation of the wort in the fermentation and storage cellars. In this work I have studied different metods of mashing: single mash process, two mash process and infusion method of mashing. According to the results achieved I can conclude that the single mash process has shown the best results in apparent degree of attenuation, 82,33%, at the two mash process the apparent degree of attenuation is 80.96% and at the infusion method of mashing the apparent degree of attenuation is 80.61%. Other results of fermentation are presented in the work. The work has been carried in the Brewery of Birra Peja. All chemical analyses have been carried in the laboratory of Peja Brewery, Birra Peja, according to the EBC methods (European Brewing Convention).