J. Olšovská, Vladimíra Jandovská, S. Běláková, P. Kubizniaková, Tomáš Vrzal, K. Štěrba
The health safety of beer is still a discussed topic. In the Czech Republic, there is a well-developed system for controlling the content of potential beer contaminants, which are regularly attended by a number of large and medium-sized breweries and are organized by laboratories of the Research Institute of Brewing and Malting. For many years aliphatic chlorinated hydrocarbons, biogenic amines, nitrates, phthalates, ATNC, nitrosamines, polychlorinated biphenyls, polycyclic aromatic hydrocarbons, heavy metals, mycotoxins, coliforms, and recently pesticides in beer have been analyzed. This study summarizes five-year results and extends information about the origin, health risks and hygiene limits of controlled substances and bacteria in beer. The study proves that the level of health safety of beers in the Czech Republic is very high, which is closely related to the high hygiene level of controlled breweries. The number of positive samples was only minor, 8 positive samples were found in 220 beer samples controlled for 44 chemical contaminants. Three positive samples contaminated by coliform bacteria were found among 675 controlled ones.
{"title":"Monitoring of potential contaminants in beer from the Czech Republic","authors":"J. Olšovská, Vladimíra Jandovská, S. Běláková, P. Kubizniaková, Tomáš Vrzal, K. Štěrba","doi":"10.18832/KP2019.65.84","DOIUrl":"https://doi.org/10.18832/KP2019.65.84","url":null,"abstract":"The health safety of beer is still a discussed topic. In the Czech Republic, there is a well-developed system for controlling the content of potential beer contaminants, which are regularly attended by a number of large and medium-sized breweries and are organized by laboratories of the Research Institute of Brewing and Malting. For many years aliphatic chlorinated hydrocarbons, biogenic amines, nitrates, phthalates, ATNC, nitrosamines, polychlorinated biphenyls, polycyclic aromatic hydrocarbons, heavy metals, mycotoxins, coliforms, and recently pesticides in beer have been analyzed. This study summarizes five-year results and extends information about the origin, health risks and hygiene limits of controlled substances and bacteria in beer. The study proves that the level of health safety of beers in the Czech Republic is very high, which is closely related to the high hygiene level of controlled breweries. The number of positive samples was only minor, 8 positive samples were found in 220 beer samples controlled for 44 chemical contaminants. Three positive samples contaminated by coliform bacteria were found among 675 controlled ones.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"204 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90471276","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}
R. Halama, P. Brož, P. Izák, M. Kačírková, Miroslav Dientsbier, J. Olšovská
This work was aimed at laboratory testing of beer (and model solution) dealcoholization using pervaporation. Four commercially available membranes from the Sulzer company were tested. The modes of performed pervaporation tests were into the vacuum and into the stripping gas (N2). Pervaporation into the vacuum was observed to result in the precipitation of resin-like matter on the membrane permeate side. The performances of individual membranes are discussed in terms of selectivity and pervaporation fluxes.
{"title":"Beer dealcoholization using pervaporation","authors":"R. Halama, P. Brož, P. Izák, M. Kačírková, Miroslav Dientsbier, J. Olšovská","doi":"10.18832/KP2019.65.65","DOIUrl":"https://doi.org/10.18832/KP2019.65.65","url":null,"abstract":"This work was aimed at laboratory testing of beer (and model solution) dealcoholization using pervaporation. Four commercially available membranes from the Sulzer company were tested. The modes of performed pervaporation tests were into the vacuum and into the stripping gas (N2). Pervaporation into the vacuum was observed to result in the precipitation of resin-like matter on the membrane permeate side. The performances of individual membranes are discussed in terms of selectivity and pervaporation fluxes.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79234432","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}
One of the most important statistical tools is the t-test and its associated Student distribution. These techniques resulted from the work of W. S. Gosset, who published under the pseudonym Student. This paper presents the biographical facts and context of Gosset’s statistical research with his work at the Guinness Brewery. Gosset’s collaboration with important personalities of that time and his work are described. His core article, which laid the foundations of the small sample theory, is discussed in more detail.
{"title":"Statistics Born in Brewery","authors":"Lenka Viskotová, D. Hampel","doi":"10.18832/KP2019.65.58","DOIUrl":"https://doi.org/10.18832/KP2019.65.58","url":null,"abstract":"One of the most important statistical tools is the t-test and its associated Student distribution. These techniques resulted from the work of W. S. Gosset, who published under the pseudonym Student. This paper presents the biographical facts and context of Gosset’s statistical research with his work at the Guinness Brewery. Gosset’s collaboration with important personalities of that time and his work are described. His core article, which laid the foundations of the small sample theory, is discussed in more detail.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90644162","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, J. Patzak, Tomáš Sedlák, A. Mikyška, K. Štěrba, M. Jurkovă
The world market of craft beer, especially dry hopped beers, has been constantly growing in the last few years. That is why new varieties of hops are still being bred. This article gives the genetic, agronomic, chemotaxonomic and brewing characteristics of Kazbek, the first “flavor hops” variety bred in the Czech Republic. Kazbek genetically belongs to a group of bitter American hops resulting from Brewers Gold variety, but the alpha acids content is relatively low, 5.0–8.0% by weight. The content of a homologous series of geranyl esters (acetate – propionate – isobutyrate) in an amount 2–4% of total essential oils (1–1.5 g/100g) is considered to be the originator of the specific, mainly citrus-like aroma of Kazbek. Moreover, the essential oil fraction contains about 25 sulfurous substances, predominantly thioesters. In the pilot scale brewing tests, the quality of Kazbek hops was proved both in kettle and dry hopping of Pilsner lagers. The overall sensory impression of kettle hopped lagers was comparable to Saaz hops, the differences were in the character of hop-derived flavor and bitterness. The best results of dry hopped beers were achieved for a 2.5 g/l hop dose and a contact time of 3 days.
{"title":"Kazbek – The First Czech Aroma “Flavor Hops” Variety: Characteristics and Utilization","authors":"K. Krofta, J. Patzak, Tomáš Sedlák, A. Mikyška, K. Štěrba, M. Jurkovă","doi":"10.18832/KP2019.65.72","DOIUrl":"https://doi.org/10.18832/KP2019.65.72","url":null,"abstract":"The world market of craft beer, especially dry hopped beers, has been constantly growing in the last few years. That is why new varieties of hops are still being bred. This article gives the genetic, agronomic, chemotaxonomic and brewing characteristics of Kazbek, the first “flavor hops” variety bred in the Czech Republic. Kazbek genetically belongs to a group of bitter American hops resulting from Brewers Gold variety, but the alpha acids content is relatively low, 5.0–8.0% by weight. The content of a homologous series of geranyl esters (acetate – propionate – isobutyrate) in an amount 2–4% of total essential oils (1–1.5 g/100g) is considered to be the originator of the specific, mainly citrus-like aroma of Kazbek. Moreover, the essential oil fraction contains about 25 sulfurous substances, predominantly thioesters. In the pilot scale brewing tests, the quality of Kazbek hops was proved both in kettle and dry hopping of Pilsner lagers. The overall sensory impression of kettle hopped lagers was comparable to Saaz hops, the differences were in the character of hop-derived flavor and bitterness. The best results of dry hopped beers were achieved for a 2.5 g/l hop dose and a contact time of 3 days.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85081083","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. Pernica, K. Piacentini, K. Benešová, J. Čáslavský, S. Běláková
The increasing interest in defining the content of mycotoxins is related to the development of methods for their determination. Several methods of determination have been published. This paper describes analytical procedures such as (a) sample preparation – sampling and homogenization, (b) extraction and purification – solid phase extraction (SPE), a QuEChERS method (acronymic name from quick, easy, cheap, effective, rugged and safe), solid-liquid extraction (SLE) and immuno affinity extraction (IAE). It also provides a review of, (c) instruments, and other analytical methods such as thin layer chromatography (TLC), enzyme linked immune sorbent assay (ELISA) and liquid chromatography (LC), gas chromatography (GC) with different detectors for determination of mycotoxin in barley, malt and beer are discussed.
{"title":"Analytical techniques for determination of mycotoxins in barley, malt and beer: A review","authors":"M. Pernica, K. Piacentini, K. Benešová, J. Čáslavský, S. Běláková","doi":"10.18832/KP2019.65.46","DOIUrl":"https://doi.org/10.18832/KP2019.65.46","url":null,"abstract":"The increasing interest in defining the content of mycotoxins is related to the development of methods for their determination. Several methods of determination have been published. This paper describes analytical procedures such as (a) sample preparation – sampling and homogenization, (b) extraction and purification – solid phase extraction (SPE), a QuEChERS method (acronymic name from quick, easy, cheap, effective, rugged and safe), solid-liquid extraction (SLE) and immuno affinity extraction (IAE). It also provides a review of, (c) instruments, and other analytical methods such as thin layer chromatography (TLC), enzyme linked immune sorbent assay (ELISA) and liquid chromatography (LC), gas chromatography (GC) with different detectors for determination of mycotoxin in barley, malt and beer are discussed.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"76 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86445112","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}
This article presents the results of the harvest forecast of the alpha- and beta-bitter acids of the Czech hop varieties in the 2018 harvest, the results are discussed in relation to the long-term averages, the composition of the bitter acid analogs and the stability of the varietal characteristics. 180 hop samples were analyzed using EBC 7.7 (HPLC) method. The alpha-acid content of the most important Saaz variety (2.9% in dry matter) was identical to the 2017 harvest and 18% rel. lower than the 26-year average. The alpha-acid content of Sladek (5.0%), Premiant (4.8%), and Saaz Late (1.6%) varieties was significantly lower than the long-term average. The harvest of the hops of the Kazbek and Agnus varieties was close to the long-term average. The ratio of alpha- and beta-acids, the relative content of cohumulone and the relative content of colupulone were consistent with long-term averages for the tested varieties. It was confirmed, that the harvest forecast gives timely information on the alpha-acids content of the harvest, the results were in good agreement with the values of the final evaluation of all harvested hops samples.
{"title":"Analysis and prognosis of bitter acids content in Czech hop varieties - year 2018 and long-term comparisons and trends","authors":"A. Mikyška, M. Jurkovă","doi":"10.18832/kp2019.65.23","DOIUrl":"https://doi.org/10.18832/kp2019.65.23","url":null,"abstract":"This article presents the results of the harvest forecast of the alpha- and beta-bitter acids of the Czech hop varieties in the 2018 harvest, the results are discussed in relation to the long-term averages, the composition of the bitter acid analogs and the stability of the varietal characteristics. 180 hop samples were analyzed using EBC 7.7 (HPLC) method. The alpha-acid content of the most important Saaz variety (2.9% in dry matter) was identical to the 2017 harvest and 18% rel. lower than the 26-year average. The alpha-acid content of Sladek (5.0%), Premiant (4.8%), and Saaz Late (1.6%) varieties was significantly lower than the long-term average. The harvest of the hops of the Kazbek and Agnus varieties was close to the long-term average. The ratio of alpha- and beta-acids, the relative content of cohumulone and the relative content of colupulone were consistent with long-term averages for the tested varieties. It was confirmed, that the harvest forecast gives timely information on the alpha-acids content of the harvest, the results were in good agreement with the values of the final evaluation of all harvested hops samples.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90565391","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}
Iveta Šístková, I. Horsáková, M. Hanková, H. Čížková
After a general introduction and introduction to acetic acid bacteria, this work focuses on the genus Asaia, which causes sensory defects in non-alcoholic beverages. Asaia representatives have strong adhesive properties for materials used in the food industry, where they subsequently form biofilms and are highly resistant to chemical preservatives. After the basic characteristics of the genus Asaia and its influence on humans, the main part of the paper deals with microbial contamination of beverages by these bacteria. The paper summarizes the knowledge of the influence of packaging materials on the development of defects in beverages and the use of natural bioactive substances and plant extracts as an alternative to maintaining the microbiological stability of beverages.
{"title":"Asaia spp., acetic acid bacteria causing the spoilage of non-alcoholic beverages","authors":"Iveta Šístková, I. Horsáková, M. Hanková, H. Čížková","doi":"10.18832/KP2019.65.1","DOIUrl":"https://doi.org/10.18832/KP2019.65.1","url":null,"abstract":"After a general introduction and introduction to acetic acid bacteria, this work focuses on the genus Asaia, which causes sensory defects in non-alcoholic beverages. Asaia representatives have strong adhesive properties for materials used in the food industry, where they subsequently form biofilms and are highly resistant to chemical preservatives. After the basic characteristics of the genus Asaia and its influence on humans, the main part of the paper deals with microbial contamination of beverages by these bacteria. The paper summarizes the knowledge of the influence of packaging materials on the development of defects in beverages and the use of natural bioactive substances and plant extracts as an alternative to maintaining the microbiological stability of beverages.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88655950","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}
Kristina Mastanjević, Vinko Krstanović, J. Lukinac, M. Jukič, Mirela Lučan, K. Mastanjević
The sudden craft breweries expansion currently occurring in Europe, and by that also in Croatia, has been a true conundrum. The question is why craft breweries currently undergo such intense propagation. The answers to this is not simple and has to be monitored from a few different angles: what are today’s consumer’s preferences? Why this sudden need to drink posh beer? Health wise – is it healthier to drink craft beer than industrial? The fact is that craft breweries offer beer with a story. The popularity of health benefits of moderate beer consumption, different reports in popular papers and magazines on polyphenolic and other anti-oxidative compounds that aid catching free radicals and reduce the damage they cause, contribute to the shift from industrial plane lager beer craft beer. In the eye of the scientific storm-genetic manipulation with yeast strains, and barley cultivars, water treatments, automatization, people choose simple procedures and raw materials that give them a feeling of uniqueness. This paper contributes to the knowledge of why craft breweries are taking on more and more popularity and why are consumers attracted to such products.
{"title":"Craft brewing – is it really about the sensory revolution?","authors":"Kristina Mastanjević, Vinko Krstanović, J. Lukinac, M. Jukič, Mirela Lučan, K. Mastanjević","doi":"10.18832/KP2019.65.13","DOIUrl":"https://doi.org/10.18832/KP2019.65.13","url":null,"abstract":"The sudden craft breweries expansion currently occurring in Europe, and by that also in Croatia, has been a true conundrum. The question is why craft breweries currently undergo such intense propagation. The answers to this is not simple and has to be monitored from a few different angles: what are today’s consumer’s preferences? Why this sudden need to drink posh beer? Health wise – is it healthier to drink craft beer than industrial? The fact is that craft breweries offer beer with a story. The popularity of health benefits of moderate beer consumption, different reports in popular papers and magazines on polyphenolic and other anti-oxidative compounds that aid catching free radicals and reduce the damage they cause, contribute to the shift from industrial plane lager beer craft beer. In the eye of the scientific storm-genetic manipulation with yeast strains, and barley cultivars, water treatments, automatization, people choose simple procedures and raw materials that give them a feeling of uniqueness. This paper contributes to the knowledge of why craft breweries are taking on more and more popularity and why are consumers attracted to such products.","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78849390","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}
I. Polišenská, K. Vaculová, O. Jirsa, I. Sedláčková, J. Frydrych
The effect of F. culmorum inoculation on the yield and quality of grain of AF Cesar and AF Lucius barley varieties was monitored. Field experiments were conducted between 2015-2017 at two locations. In grain harvested from plots grown under natural infection conditions, the deoxynivalenol content was very low. Inoculation caused a decline in germination, a certain reduction in yield and a change in some qualitative parameters (reduction in protein and fiber content, increase in starch content), but the effect of inoculation was weak and significantly influenced by the environment and the variety. The β-glucan content was not affected by inoculation. The varieties differed significantly from each other in β-glucan content (AF Cesar > AF Lucius). The deoxynivalenol content of both varieties was comparable after the inoculation while it differed under conditions of the natural infection (AF Cesar < AF Lucius).
研究了接种黑穗病菌对切萨大麦和卢修斯大麦产量和品质的影响。2015-2017年在两个地点进行了现场试验。在自然侵染条件下收获的籽粒，脱氧雪腐镰刀菌醇含量很低。接种后发芽率下降，产量降低，一些定性参数发生变化(蛋白质和纤维含量降低，淀粉含量增加)，但接种效果较弱，受环境和品种影响显著。接种对β-葡聚糖含量无影响。品种间β-葡聚糖含量差异显著(AF Cesar > AF Lucius)。两个品种接种后脱氧雪腐镰刀菌醇含量具有可比性，而在自然侵染条件下则存在差异(AF Cesar < AF Lucius)。
{"title":"Yield and quality of two hulless barley varieties after inoculation with Fusarium culmorum","authors":"I. Polišenská, K. Vaculová, O. Jirsa, I. Sedláčková, J. Frydrych","doi":"10.18832/KP2019.65.17","DOIUrl":"https://doi.org/10.18832/KP2019.65.17","url":null,"abstract":"The effect of F. culmorum inoculation on the yield and quality of grain of AF Cesar and AF Lucius barley varieties was monitored. Field experiments were conducted between 2015-2017 at two locations. In grain harvested from plots grown under natural infection conditions, the deoxynivalenol content was very low. Inoculation caused a decline in germination, a certain reduction in yield and a change in some qualitative parameters (reduction in protein and fiber content, increase in starch content), but the effect of inoculation was weak and significantly influenced by the environment and the variety. The β-glucan content was not affected by inoculation. The varieties differed significantly from each other in β-glucan content (AF Cesar > AF Lucius). The deoxynivalenol content of both varieties was comparable after the inoculation while it differed under conditions of the natural infection (AF Cesar < AF Lucius).","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"128 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87975479","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}
Minibreweries are a specific group on the Czech beer market and they communicate with their customers mostly via their product – the beer. Their main asset is uniqueness and locality. Presentation of these breweries is mostly realized by financially less difficult methods. The present text deals with the problems of marketing communication of minibreweries with respect to the techniques used. Data collection was performed via electronic questionnaire in January 2017. The researched sample consisted of 350 minibreweries as of 31st December 2016. Recoverability of the questionnaires was 41% (145 minibreweries). The aim of the research was to find out, with the help of descriptive statistic methods, which marketing tools are used by minibreweries. The results confirm that, for marketing communication, minibreweries use mostly low-cost techniques such as own web pages, which are used by 90% of the researched minibreweries, social sites by 84% of respondents, and through the renown of the minibrewery by 80% of respondents. Furthermore there are tools to be used to differentiate the product, such as labels (in 90% of respondents), glasses and beer coasters (in 85% of respondents), the least used kind of these tools being the advertisement in the national broadcast transmission (in 4% of respondents) and in the news (in 8% of respondents).
{"title":"Marketing communication in beer industry in the Czech Republic with respect to minibreweries","authors":"M. Březinová, Z. Havelka, P. Bartoš","doi":"10.18832/KP2019.65.6","DOIUrl":"https://doi.org/10.18832/KP2019.65.6","url":null,"abstract":"Minibreweries are a specific group on the Czech beer market and they communicate with their customers mostly via their product – the beer. Their main asset is uniqueness and locality. Presentation of these breweries is mostly realized by financially less difficult methods. The present text deals with the problems of marketing communication of minibreweries with respect to the techniques used. Data collection was performed via electronic questionnaire in January 2017. The researched sample consisted of 350 minibreweries as of 31st December 2016. Recoverability of the questionnaires was 41% (145 minibreweries). The aim of the research was to find out, with the help of descriptive statistic methods, which marketing tools are used by minibreweries. The results confirm that, for marketing communication, minibreweries use mostly low-cost techniques such as own web pages, which are used by 90% of the researched minibreweries, social sites by 84% of respondents, and through the renown of the minibrewery by 80% of respondents. Furthermore there are tools to be used to differentiate the product, such as labels (in 90% of respondents), glasses and beer coasters (in 85% of respondents), the least used kind of these tools being the advertisement in the national broadcast transmission (in 4% of respondents) and in the news (in 8% of respondents).","PeriodicalId":17834,"journal":{"name":"Kvasny prumysl","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86533856","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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