Z. Svoboda, I. Hartman, S. Běláková, M. Pernica, R. Boško, K. Benešová
Various malts are suitable for the production of a certain type of beer, which can also be selected on the basis of their sensory properties. Sensory evaluation of malts is part of the development of sensory tools (maps) used in malting and brewing practice. Malt, as the main raw material, brings a large amount of sensorially active substances into beer, as well as precursors of other aromatic and taste-important substances that are created during beer production technology. The Maillard reaction is the basis for the production of aroma and colour of malts. Reducing sugars together with amino acids create high molecular weight pigments, melanoidins, which are the carriers of the brown colour of malts. At the same time, important desirable sensory active compounds are formed which give the characteristic colour, flavour and aroma to the malt. The enhancement of some special characteristics of malts is achieved by modifying the technology of the malting process, especially by increasing the temperature. The results of the sensory analysis of malt can be applied in the selection of suitable raw materials for beer production or the development of new beer recipes with predictable sensory properties.
{"title":"Sensory analysis of malt","authors":"Z. Svoboda, I. Hartman, S. Běláková, M. Pernica, R. Boško, K. Benešová","doi":"10.18832/kp2022.68.628","DOIUrl":"https://doi.org/10.18832/kp2022.68.628","url":null,"abstract":"Various malts are suitable for the production of a certain type of beer, which can also be selected on the basis of their sensory properties. Sensory evaluation of malts is part of the development of sensory tools (maps) used in malting and brewing practice. Malt, as the main raw material, brings a large amount of sensorially active substances into beer, as well as precursors of other aromatic and taste-important substances that are created during beer production technology. The Maillard reaction is the basis for the production of aroma and colour of malts. Reducing sugars together with amino acids create high molecular weight pigments, melanoidins, which are the carriers of the brown colour of malts. At the same time, important desirable sensory active compounds are formed which give the characteristic colour, flavour and aroma to the malt. The enhancement of some special characteristics of malts is achieved by modifying the technology of the malting process, especially by increasing the temperature. The results of the sensory analysis of malt can be applied in the selection of suitable raw materials for beer production or the development of new beer recipes with predictable sensory properties.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90303085","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Mikyška, Martin Slabý, M. Jurkovă, K. Štěrba, V. Nesvadba, J. Charvátová
Seven new Czech “flavour hop” varieties were tested in pilot brewing trials (50 l), in which samples of Ale-style beer were prepared using dry hopping. Essential oils in the beer were determined by fluidized-bed extraction combined with gas chromatography–mass spectrometry. Hop-derived aromas in beer were evaluated by descriptive method. Comparison of terpene essential oils in samples showed differences between hop genotypes and only a partial relationship with the sensory profile of beer. A cluster analysis of hop aromas in beer revealed the relationship between the pairs of Saturn and Pluto; N and Eris; Ceres and Jupiter hop varieties. The submitted results present the sensory properties of these new varieties and are useful for further study of the relationship between chemical and sensory profile of dry hopped beers.
{"title":"Pilot brewery tests of Czech flavour hop varieties registered in 2022","authors":"A. Mikyška, Martin Slabý, M. Jurkovă, K. Štěrba, V. Nesvadba, J. Charvátová","doi":"10.18832/kp2022.68.619","DOIUrl":"https://doi.org/10.18832/kp2022.68.619","url":null,"abstract":"Seven new Czech “flavour hop” varieties were tested in pilot brewing trials (50 l), in which samples of Ale-style beer were prepared using dry hopping. Essential oils in the beer were determined by fluidized-bed extraction combined with gas chromatography–mass spectrometry. Hop-derived aromas in beer were evaluated by descriptive method. Comparison of terpene essential oils in samples showed differences between hop genotypes and only a partial relationship with the sensory profile of beer. A cluster analysis of hop aromas in beer revealed the relationship between the pairs of Saturn and Pluto; N and Eris; Ceres and Jupiter hop varieties. The submitted results present the sensory properties of these new varieties and are useful for further study of the relationship between chemical and sensory profile of dry hopped beers.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76183850","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
V. Nesvadba, J. Olšovská, L. Strakova, J. Charvátová, Gabriela Fritschová
The stability of the agricultural and technological properties of hop varieties over the course of time and under changing climate is essential for both growers and brewers. This study is a typical case of monitoring 12 hop varieties selected from a collection of hop genetic resources, that were evaluated in the years 2009 to 2021. The assessed parameters were the hop yield and content of alpha acids with a focus on the variability/stability of this characteristics. Only the Pilgrim and Target hop varieties from England showed exceptional hop yield above 3 kg/plant. On the other hand, the lowest hop yield was obtained from the Saaz and Bramling Cross hop varieties, i.e. below 1.5 kg/plant. The lowest variability of hop yield – below 30% – was found in the Savinjski Golding, Bramling Cross and Saaz hop varieties. In contrast, the Bobek, Aurora, Pioneer and Phoenix hop varieties demonstrated the highest variability of hop yield, i.e. above 50%. Further, also Target and Phoenix have the highest content of alpha acids, namely 9.68% w/w and 9.56% w/w, respectively. The lowest content of alpha acids was determined in Saaz, which was the only hop variety with an alpha acid content below 3.0% w/w. The Premiant, Target and Aurora hop varieties exhibited a variability of alpha acid content below 20%. On the contrary, the Bobek and Pilgrim hop varieties had the highest variability of alpha acid content, namely above 30%.
{"title":"Evaluation of yield and alpha acid content in selected hop varieties","authors":"V. Nesvadba, J. Olšovská, L. Strakova, J. Charvátová, Gabriela Fritschová","doi":"10.18832/kp2022.68.637","DOIUrl":"https://doi.org/10.18832/kp2022.68.637","url":null,"abstract":"The stability of the agricultural and technological properties of hop varieties over the course of time and under changing climate is essential for both growers and brewers. This study is a typical case of monitoring 12 hop varieties selected from a collection of hop genetic resources, that were evaluated in the years 2009 to 2021. The assessed parameters were the hop yield and content of alpha acids with a focus on the variability/stability of this characteristics. Only the Pilgrim and Target hop varieties from England showed exceptional hop yield above 3 kg/plant. On the other hand, the lowest hop yield was obtained from the Saaz and Bramling Cross hop varieties, i.e. below 1.5 kg/plant. The lowest variability of hop yield – below 30% – was found in the Savinjski Golding, Bramling Cross and Saaz hop varieties. In contrast, the Bobek, Aurora, Pioneer and Phoenix hop varieties demonstrated the highest variability of hop yield, i.e. above 50%. Further, also Target and Phoenix have the highest content of alpha acids, namely 9.68% w/w and 9.56% w/w, respectively. The lowest content of alpha acids was determined in Saaz, which was the only hop variety with an alpha acid content below 3.0% w/w. The Premiant, Target and Aurora hop varieties exhibited a variability of alpha acid content below 20%. On the contrary, the Bobek and Pilgrim hop varieties had the highest variability of alpha acid content, namely above 30%.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"66 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85399082","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Brožová, D. Matoulková, A. Mikyška, L. Kyselová
Although barley malt is considered a traditional appropriate raw material for beer production, there are several reasons to introduce alternative sugar or starchy materials into brewing. Economic and market demands play a crucial role in the selection of raw materials. However, different adjuncts bring various technological challenges due to their specific physicochemical properties as well as the degree of processing when entering to the brewery. This review is focused on the current practice as well as on innovations in the use of several barley malt substitutes. The beer production from various proportions of adjuncts is presented step by step and the pros and cons associated with technological changes and equipment are discussed. The impact on sensory character is also considered. The aim of the paper is to offer theoretical background and reveal the latest possibilities for practice.
{"title":"Barley malt substitutes – their role today and in near future. Part 1 – Sugar adjuncts and barley, corn and rice as cereal adjuncts","authors":"M. Brožová, D. Matoulková, A. Mikyška, L. Kyselová","doi":"10.18832/kp2021.68.602","DOIUrl":"https://doi.org/10.18832/kp2021.68.602","url":null,"abstract":"Although barley malt is considered a traditional appropriate raw material for beer production, there are several reasons to introduce alternative sugar or starchy materials into brewing. Economic and market demands play a crucial role in the selection of raw materials. However, different adjuncts bring various technological challenges due to their specific physicochemical properties as well as the degree of processing when entering to the brewery. This review is focused on the current practice as well as on innovations in the use of several barley malt substitutes. The beer production from various proportions of adjuncts is presented step by step and the pros and cons associated with technological changes and equipment are discussed. The impact on sensory character is also considered. The aim of the paper is to offer theoretical background and reveal the latest possibilities for practice.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"106 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76081166","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
K. Krofta, Gabriela Fritschová, A. Mikyška, K. Belešová, Dagmar Vojtěchová, J. Tichá
From the brewing and commercial point of view, the content of alpha acids is one of the most important quality parameter of hops, which is subject to significant annual fluctuations. The established system for evaluating the content of alpha acids in Czech hops consists of pre-harvest and harvest predictions and a detailed analysis of reality based on the analysis of all purchasing lots of raw hops. It is differentiated according to varieties and hop growing areas. This article presents the results of the 2021 harvest, discusses the influence of weather conditions, the age of hop gardens and virus-free seedlings on the harvest results, and the relationship of predictions to reality. The average content of alpha acids in the majority Saaz variety in the Žatec, Úštěk and Tršice areas was 4.45, 4.20 and 3.36% by weight in the original respectively. In all areas, the alpha acids content has been significantly affected by the age of the hop growths. The total production of alpha acids in hops harvested in the Czech Republic in 2021 was 414.5 tons. The harvest is the highest in the last 25 years; the result is due to the combination of two factors, both high yield per hectare and high alpha acids content.
{"title":"Alpha acids content in Czech hops from the harvest of 2021 – forecast, reality, trends","authors":"K. Krofta, Gabriela Fritschová, A. Mikyška, K. Belešová, Dagmar Vojtěchová, J. Tichá","doi":"10.18832/kp2022.68.564","DOIUrl":"https://doi.org/10.18832/kp2022.68.564","url":null,"abstract":"From the brewing and commercial point of view, the content of alpha acids is one of the most important quality parameter of hops, which is subject to significant annual fluctuations. The established system for evaluating the content of alpha acids in Czech hops consists of pre-harvest and harvest predictions and a detailed analysis of reality based on the analysis of all purchasing lots of raw hops. It is differentiated according to varieties and hop growing areas. This article presents the results of the 2021 harvest, discusses the influence of weather conditions, the age of hop gardens and virus-free seedlings on the harvest results, and the relationship of predictions to reality. The average content of alpha acids in the majority Saaz variety in the Žatec, Úštěk and Tršice areas was 4.45, 4.20 and 3.36% by weight in the original respectively. In all areas, the alpha acids content has been significantly affected by the age of the hop growths. The total production of alpha acids in hops harvested in the Czech Republic in 2021 was 414.5 tons. The harvest is the highest in the last 25 years; the result is due to the combination of two factors, both high yield per hectare and high alpha acids content.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88421293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
There is a general concept of ancient beer styles brewed in the Czech Republic and in German speaking countries. It should be considered that some opinions are based on real facts, while others need to be modified. These views come mainly from romantic and pioneering research articles of the 19th century. Nowadays, old prints, dealing with brewing specialization since the 16th century, can be easily used as the basic research sources. A deeper analysis of this problem can be based on the oldest literature, archival sources and current opinion. Thus, it is possible to correct knowledge about beer styles brewed in particular regions of Central Europe as well as in the surrounding area, and also, to ask questions and look for the origin of current interpretations and opinions.
{"title":"Regional differences of beer styles in early modern Europe","authors":"Petr Holub, J. Fiala","doi":"10.18832/kp2022.68.572","DOIUrl":"https://doi.org/10.18832/kp2022.68.572","url":null,"abstract":"There is a general concept of ancient beer styles brewed in the Czech Republic and in German speaking countries. It should be considered that some opinions are based on real facts, while others need to be modified. These views come mainly from romantic and pioneering research articles of the 19th century. Nowadays, old prints, dealing with brewing specialization since the 16th century, can be easily used as the basic research sources. A deeper analysis of this problem can be based on the oldest literature, archival sources and current opinion. Thus, it is possible to correct knowledge about beer styles brewed in particular regions of Central Europe as well as in the surrounding area, and also, to ask questions and look for the origin of current interpretations and opinions.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79820308","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Freshly produced beer is in a state of chemical imbalance and its sensory characteristics change and deteriorate over time. The period when beer resists these undesirable changes is referred to as its shelf stability, which is precisely defined from a microbiological, colloidal and sensory point of view. The sensory stability of beer can be adversely affected by vibrations during transport and improper storage at elevated temperatures, the presence of oxygen and light. Sensory stability can be improved during production, in particular by selecting suitable raw materials, limiting the access of oxygen and reducing the heat load. Although this review is based on well-known and frequently discussed facts, it primarily presents the latest scientific results and theories concerning the sensory stability of beer, which have been published in recent years.
{"title":"Effect of production and storage of beer on its sensory stability","authors":"K. Štěrba, L. Kyselová","doi":"10.18832/kp2022.68.553","DOIUrl":"https://doi.org/10.18832/kp2022.68.553","url":null,"abstract":"Freshly produced beer is in a state of chemical imbalance and its sensory characteristics change and deteriorate over time. The period when beer resists these undesirable changes is referred to as its shelf stability, which is precisely defined from a microbiological, colloidal and sensory point of view. The sensory stability of beer can be adversely affected by vibrations during transport and improper storage at elevated temperatures, the presence of oxygen and light. Sensory stability can be improved during production, in particular by selecting suitable raw materials, limiting the access of oxygen and reducing the heat load. Although this review is based on well-known and frequently discussed facts, it primarily presents the latest scientific results and theories concerning the sensory stability of beer, which have been published in recent years.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"62 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74090148","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
J. Olšovská, P. Kubizniaková, Martin Slabý, L. Kyselová
Non-microbial beer turbidity of lager beers often indicates a technological problem. Therefore, the occurrence of permanent haze in filtered and stabilized beer should not be underestimated. In this study, practical examples from industrial breweries, where several types of non-microbiological haze of colloidal were identified, are presented. These examples of haze were caused by slightly different factors, and as a result, they had a different microscopic image. It is often accompanied by mechanical impurities and sometimes by microorganisms that function as nucleation centers. Moreover, a very interesting example of almost brilliant permanent beer haze caused by the destruction of yeast cells with the following pouring intracellular contents of cells into beer is introduced. This phenomenon, which could be called “precedent”, was caused by a bad physiological condition of yeasts cells and inappropriately chosen yeast separation technology.
{"title":"Non-microbiological turbidity of beer: Part 2 – a case study","authors":"J. Olšovská, P. Kubizniaková, Martin Slabý, L. Kyselová","doi":"10.18832/kp2021.67.523","DOIUrl":"https://doi.org/10.18832/kp2021.67.523","url":null,"abstract":"Non-microbial beer turbidity of lager beers often indicates a technological problem. Therefore, the occurrence of permanent haze in filtered and stabilized beer should not be underestimated. In this study, practical examples from industrial breweries, where several types of non-microbiological haze of colloidal were identified, are presented. These examples of haze were caused by slightly different factors, and as a result, they had a different microscopic image. It is often accompanied by mechanical impurities and sometimes by microorganisms that function as nucleation centers. Moreover, a very interesting example of almost brilliant permanent beer haze caused by the destruction of yeast cells with the following pouring intracellular contents of cells into beer is introduced. This phenomenon, which could be called “precedent”, was caused by a bad physiological condition of yeasts cells and inappropriately chosen yeast separation technology.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86629265","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Běláková, Tomas Foltyn, Natálie Belcredi Březinová, M. Pernica, R. Boško, Z. Svoboda, K. Benešová
A new control method for the determination of the malting barley susceptibility to gushing was developed. The method is based on the modified Carlsberg test (MCT) after prior stimulation of barley with substances that promote the germination process. Barleys from the harvest of 2020 and malts produced from them were used to develop and verify the method. The selection of barleys was based on the results of gushing potential detected in the produced malts. To optimise and verify the method, the barley variety Sunshine with a high gushing potential of both barley (139±33 g) and malt (144±13 g), and the barley variety Pionier with zero gushing potential of both barley and malt were used. Malt was produced from the Lodestar barley variety with a high content of the mycotoxin deoxynivalenol. Gushing of the malt was 127±10 g. The gushing potential in barley was determined by the MCT method after prior stimulation of germination. For comparison, the gushing potential was also determined by the MCT method without stimulation of germination. It was proved that stimulation of germination is a key process for correct determination of the susceptibility of barley to gushing. The newly developed method was used for the determination of the gushing potential of five barleys from the harvests of 2020 and 2021. Control gushing determination of five malt samples was performed using the MCT method. An agreement between the measured data was found.
{"title":"Determination of gushing potential of barley","authors":"S. Běláková, Tomas Foltyn, Natálie Belcredi Březinová, M. Pernica, R. Boško, Z. Svoboda, K. Benešová","doi":"10.18832/kp2021.67.548","DOIUrl":"https://doi.org/10.18832/kp2021.67.548","url":null,"abstract":"A new control method for the determination of the malting barley susceptibility to gushing was developed. The method is based on the modified Carlsberg test (MCT) after prior stimulation of barley with substances that promote the germination process. Barleys from the harvest of 2020 and malts produced from them were used to develop and verify the method. The selection of barleys was based on the results of gushing potential detected in the produced malts. To optimise and verify the method, the barley variety Sunshine with a high gushing potential of both barley (139±33 g) and malt (144±13 g), and the barley variety Pionier with zero gushing potential of both barley and malt were used. Malt was produced from the Lodestar barley variety with a high content of the mycotoxin deoxynivalenol. Gushing of the malt was 127±10 g. The gushing potential in barley was determined by the MCT method after prior stimulation of germination. For comparison, the gushing potential was also determined by the MCT method without stimulation of germination. It was proved that stimulation of germination is a key process for correct determination of the susceptibility of barley to gushing. The newly developed method was used for the determination of the gushing potential of five barleys from the harvests of 2020 and 2021. Control gushing determination of five malt samples was performed using the MCT method. An agreement between the measured data was found.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82089192","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
V. Nesvadba, Jan Hervert, K. Krofta, J. Charvátová
New hop varieties were evaluated in brewing tests in the years 2020 and 2021. The Saaz Comfort, Saaz Shine, Saaz Late and Saaz fine aroma hops were compared in lager style beers. Saaz Comfort has the best evaluation in terms of overall popularity. With a 95% probability, its evaluation is different from that of Saaz Shine. Saaz Comfort has a considerably different evaluation of bitterness than Saaz Late and Saaz Shine. The results show that fine aroma hop varieties have different characteristics and thus do not compete with each other. Kazbek and Cascade were compared in lager and ale beer styles. No significant difference was determined in the lager style. However, a significant difference between Kazbek and Cascade was established in ALE. Gaia has a considerably better evaluation in the lager style than in ALE. Gaia has the best evaluation of aroma and bitterness in lagers with dry hopping.
{"title":"Evaluation of Czech hop varieties in beer","authors":"V. Nesvadba, Jan Hervert, K. Krofta, J. Charvátová","doi":"10.18832/kp2021.67.529","DOIUrl":"https://doi.org/10.18832/kp2021.67.529","url":null,"abstract":"New hop varieties were evaluated in brewing tests in the years 2020 and 2021. The Saaz Comfort, Saaz Shine, Saaz Late and Saaz fine aroma hops were compared in lager style beers. Saaz Comfort has the best evaluation in terms of overall popularity. With a 95% probability, its evaluation is different from that of Saaz Shine. Saaz Comfort has a considerably different evaluation of bitterness than Saaz Late and Saaz Shine. The results show that fine aroma hop varieties have different characteristics and thus do not compete with each other. Kazbek and Cascade were compared in lager and ale beer styles. No significant difference was determined in the lager style. However, a significant difference between Kazbek and Cascade was established in ALE. Gaia has a considerably better evaluation in the lager style than in ALE. Gaia has the best evaluation of aroma and bitterness in lagers with dry hopping.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82892870","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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