Kvasny Prum. 2013; 59(7-8): 190-197 | DOI: 10.18832/kp2013019

VITAL - The Czech hop hybrid variety - Part II.Peer-reviewed article

Karel KROFTA, Alexandr MIKYŠKA, Josef PATZAK, Martin SLABÝ, Vladimír NESVADBA, Pavel ČEJKA
1 Chmelařský institut s. r. o., Kadaňská 2525, 438 46 Žatec
2 Výzkumný ústav pivovarský a sladařský, a.s., Lípová 15, 120 44 Praha 2

In the last few years brewing tests with hop products of the Vital variety (hop pellets T90 and a CO2-extract) were carried out at different levels: from a pilot scale trial to a full scale trial. From the experimental beers produced no negative effects such as changes in the character of bitterness, colour, foaming power, off-flavour or foreign odours were found. The best results were achieved when combined hopping with Czech aromatic varieties Saaz, Sladek and Harmonie were used. The most promising hop product is the CO2-extract because it is possible to utilize spent hops after the extraction for non-brewing applications. The Vital variety with its high content of α-bitter acids could be used for the first hopping in order to obtain the basic beer bitterness. When replacing pellets or extracts of bitter hop varieties with the Vital variety the same or even better sensory quality of the beer produced can be expected. The issues are the price and the long-term contracts of the breweries with foreign suppliers.In the last few years brewing tests with hop products of the Vital variety (hop pellets T90 and a CO2-extract) were carried out at different levels: from a pilot scale trial to a full scale trial. From the experimental beers produced no negative effects such as changes in the character of bitterness, colour, foaming power, off-flavour or foreign odours were found. The best results were achieved when combined hopping with Czech aromatic varieties Saaz, Sladek and Harmonie were used. The most promising hop product is the CO2-extract because it is possible to utilize spent hops after the extraction for non-brewing applications. The Vital variety with its high content of α-bitter acids could be used for the first hopping in order to obtain the basic beer bitterness. When replacing pellets or extracts of bitter hop varieties with the Vital variety the same or even better sensory quality of the beer produced can be expected. The issues are the price and the long-term contracts of the breweries with foreign suppliers.

Keywords: hops, hop pellets, CO2-extract, Vital, alpha acids, cohumolone, brewing tests, sensory stability

Received: March 12, 2013; Accepted: May 20, 2013; Published: July 1, 2013 

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