Kvasny Prum. 1965; 11(8): 169-175 | DOI: 10.18832/kp1965023

Preparing beer wort by continuous dection mashing. Part I. adding hops to weet mash.Peer-reviewed article

J. DYR, J. MOŠTEK

A small scale pilot model has been used during the research works on the continuous mashing to study a new method of hopping characterized by introducing into the sweet mash fine crushed hops. Some interesting conclusions could be made from the analyses of wort and beer brewed in the described way. Both chemical and physical processes taking place in brewing were favourably affected, but from the organoleptic point of view the bitter taste of beer was less pronounced.
(In Czech, English summary only)

Keywords: sweet wort, continuous fermantation, decoction, hops

Published: August 1, 1965