Can water from different sources in Albania influence the taste and characteristics of a beer? This was one of the main issues addressed during the workshop held at UBT as part of the project “Assessment of the Quality of Albania’s Water Sources for Use in the Food Industry,” with a particular focus on the potential use of Albanian natural waters in beer production.
The project was made possible and supported through funding from the National Agency of Scientific Research and Innovation (AKKSHI).
As part of the project, 48 water samples were collected and analyzed from 12 natural sources across Albania, monitored throughout all four seasons of the year. The aim was to characterize their hydrochemical properties and assess how variations in the mineral composition of the water may affect the brewing process and the final characteristics of the beer.
During the workshop, Dr. Fatbardha Lamçe presented the work on the seasonal hydrochemical characterization of Albania’s natural water sources, providing data from 12 sources, four seasonal periods, and the 48 samples analyzed.
Meanwhile, MSc. Julian Karajuli focused directly on the impact of the mineral composition of Albanian water sources on fermentation performance and the physicochemical characteristics of Pale Ale beer. The study aims to determine whether waters with different mineral profiles can produce different results during fermentation and, consequently, beers with distinct characteristics.
Water accounts for more than 90% of beer, making its chemical composition an important factor in the wort boiling and fermentation processes, as well as in shaping the final flavor profile. For this reason, the project aims to explore a potential that remains relatively understudied: the use of local water sources as an element that can give beer distinctive characteristics depending on the origin of the water.
The project was coordinated and implemented by Associate Professor Dr. Oneida Kyçyk, while financial support from AKKSHI made it possible to conduct research on the quality of Albanian water sources and their potential for use in the food industry.
Through laboratory analyses and beer production trials, the researchers aim to better understand the relationship between the origin of the water, its mineral composition, the fermentation process, and the final product. The results could provide an important scientific basis for the sustainable use of local water resources in the food industry and, in particular, in the beer production sector.
