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Water Source Analysis for Birra Peja: Focus on Physicochemical Attributes

Elshani Arsim, Loshi Indrit, Pehlivani Kastriot, Zhara Afrore

Ecological Engineering & Environmental Technology

2023

Vol. 24, iss. 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.

Water and Waste Assessment, Implications for Sustainable Production in Brewery Birra Peja

Pehlivani Kastriot, Elshani Arsim, Loshi Indrit, Zhara Afrore

Ecological Engineering & Environmental Technology

2023

Vol. 24, iss. 5

148--153

Water scarcity and waste disposal become increasingly critical issues in many parts of the world, so it is important to analyze their impact on sustainable production practices. Brewery Birra Peja produces an impressive quantity of beverages each year, including 50 000 000 liters of beer, 2 100 000 liters of non-carbonated juices, and 800 000 liters of carbonated juices. However, this production process also generates a significant amount of water waste, with 485 120 000 liters of raw water being used in the process. The management of this water waste is an important environmental issue that the brewery needs to address to reduce its impact on the environment and ensure sustainable production in the future. Birra Peja could implement various strategies to reduce water waste, such as investing in more efficient production processes and equipment, reusing water in the production cycle, and treating wastewater before discharging it into the environment. Additionally, could explore the use of alternative sources of water, such as rainwater harvesting or recycled water, to further reduce their impact on the environment. The paper identifies the potential economic, social, and environmental implications of poor water and waste management in production processes. Finally, the paper proposes strategies for addressing these issues, such as improving resource efficiency, implementing circular economy principles, and adopting innovative technologies. Also taking steps towards sustainability and responsible water management can enhance the company’s reputation and increase its appeal to environmentally conscious consumers. Overall, while Birra Peja’s production output is impressive, it’s essential to address the issue of water waste to ensure the sustainability of their operations and minimize their impact on the environment.