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undergraduate thesis
Analiza ponude piva u barovima grada Našica
2024. urn:nbn:hr:277:805779
Pilić, Tamara
Josip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega

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Pilić, T. (2024). Analiza ponude piva u barovima grada Našica (Undergraduate thesis). Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:277:805779

Pilić, Tamara. "Analiza ponude piva u barovima grada Našica." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:805779

Pilić, Tamara. "Analiza ponude piva u barovima grada Našica." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, 2024. https://urn.nsk.hr/urn:nbn:hr:277:805779

Pilić, T. (2024). 'Analiza ponude piva u barovima grada Našica', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, accessed 18 December 2024, https://urn.nsk.hr/urn:nbn:hr:277:805779

Pilić T. Analiza ponude piva u barovima grada Našica [Undergraduate thesis]. Požega: Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega; 2024 [cited 2024 December 18] Available at: https://urn.nsk.hr/urn:nbn:hr:277:805779

T. Pilić, "Analiza ponude piva u barovima grada Našica", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega, Požega, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:277:805779

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Metadata
TitleAnaliza ponude piva u barovima grada Našica
Title (english)Analysis of The Beer Offer in The Bars of The Našice City
AuthorTamara Pilić
MentorHelena Marčetić (mentor)
Committee memberTomislav Soldo (predsjednik povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
Committee memberJosip Mesić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Požega
Defense date and country2024-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog završnog rada je analiza ponude piva u barovima grada Našica. Tema je usmjerena na pivo, način na koji se pivo proizvodi, sastojke koji se koriste za proizvodnju piva te tipove i vrste piva. Pivo je još poznatije i kao najstarije alkoholno piće na svijetu, a dobiva se tehnološkim postupkom fermentacije ječmenog slada uz dodatak hmelja. Sastojci su najvažniji dio kod proizvodnje piva jer se njima objašnjavaju svi različiti elementi u okusima piva. Glavni sastojci u proizvodnji piva su ječmeni slad, voda, hmelj i pivski kvasac, a mogu se dodati i drugi sastojci poput: šećera, voća, bilja, začina, meda, neslađenih žitarica i dr. Danas se na tržištu mogu pronaći različite vrste i tipovi piva, a najlakše ih je podijeliti u dvije glavne skupine: piva gornjeg vrenja (ale) i piva donjeg vrenja (lager). U prošlosti se pivo koristilo za okrepu i kao lijek s toga je i dan danas vrlo popularno piće diljem svijeta i sve više se upotrebljava u gastronomiji i enogastronomskoj ponudi ugostiteljskih objekata.
Abstract (english)
The aim of this final thesis is to analyze the beer offerings in the bars of the city of Našice. The topic focuses on beer, the process of beer production, the ingredients used in brewing, and the different types and styles of beer. Beer is also known as the oldest alcoholic beverage in the world, obtained through the technological process of fermenting barley malt with the addition of hops. Ingredients are the most important part of beer production because they explain all the different elements in the flavors of beer. The main ingredients in beer production are barley malt, water, hops, and brewer's yeast, and other ingredients such as sugar, fruit, herbs, spices, honey, unmalted grains, and others can also be added. Today, various types and styles of beer can be found on the market, and they are most easily divided into two main categories: top-fermented beers (ales) and bottom-fermented beers (lagers). In the past, beer was used for refreshment and as a medicine, which is why it remains a very popular beverage worldwide and is increasingly used in gastronomy and the gastronomic offerings of hospitality establishments
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:277:805779
Study programmeTitle: Enogastronomy
Study programme type: professional
Study level: undergraduate
Academic / professional title: prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-10-25 06:19:35