Water Source Analysis for Birra Peja: Focus on Physicochemical Attributes
More details
Hide details
Professor at University of Haxhi Zeka, Peja, Kosovo. 30000
Professor at the University of Haxhi Zeka, Peja, Kosovo. 30000
Production engineer in Peja beer
Corresponding author
Indrit Loshi   

Professor at the University of Haxhi Zeka, Peja, Kosovo. 30000
Ecol. Eng. Environ. Technol. 2023; 8:194–201
The study aims to determine whether the physicochemical attributes of different water sources, including the karstic spring of Radavc and three boreholes, meet the established brewing water quality standards and guidelines. This investigation also seeks to understand how the mineral composition of the water may impact the flavor profile and brewing efficiency of the beer produced by the brewery. In essence, the problem revolves around ensuring the availability of high-quality water for beer production and optimizing brewing processes based on water characteristics. These results indicate that the water from the Drini Bardhë source exhibits superior quality compared to the well water. Specifically, the Drini Bardhë water displays favourable pH levels and mineral content suitable for drinking water. However, the well water samples exhibit higher iron concentrations, potentially impacting the taste of the final products. Despite this, all samples show low levels of total coliforms, meeting the World Health Organization's safety standards for consumption and production processes. Overall, this study emphasizes the significance of understanding the physicochemical attributes of water sources for breweries like Birra Peja. By tailoring water treatment and modification approaches based on these attributes, breweries can enhance brewing efficiency, consistency, and the final product's sensory characteristics. This research contributes to the broader knowledge of water quality's role in the brewing industry and provides valuable insights for optimizing beer production processes.