Kvasny Prum. 2017; 63(5): 248-260 | DOI: 10.18832/kp201726

Brewing Trials of Barley Varieties Registered in the Czech RepublicPeer-reviewed article

Alexandr MIKYŠKA, Vratislav PSOTA
Výzkumný ústav pivovarský a sladařský a. s., Lípová 15, 120 44 Praha 2, Česká republika
Research Institute of Brewing and Malting, Plc., Lípová 15, CZ 120 44 Praha 2, Czech Republic

Though detailed analysis of malt provides information on the characteristics suitable for its processing in the brewery, the unequivocal relationship between the quality characteristics of the malt and the final, especially sensory, quality of the beer does not exist. The article summarizes the results of three-year pilot brewing tests with the barley varieties recommended for the production of beer with the protected geographical indication "Czech beer" Blanik, Bojos, Francin, Laudis 550, Malz, Petrus and Vendela and varieties for the production of export malts Kangoo, Sebastian, Sunshine and Xanadu. The results showed some specific characteristics of the varieties and contributed to the knowledge of the relations between the quality features of the malt and the sensory quality of the Czech lager beer. The analysis of the Principal Component Analysis (PCA) of the sensory quality of beers partly differentiated varieties for "Czech beer" from the varieties for export malts. The color of beers is affected by decoction mashing, the prediction from malt color is inaccurate. A lower attenuation reduces bitterness and sourness of beers. The palate fullness of the beers was positively influenced by the total polyphenols and the bitterness of the beers, the bitterness correlated with beer carbonation.

Keywords: barley varieties, malt, beer, sensory quality

Received: August 2, 2017; Accepted: August 23, 2017; Published: October 16, 2017 

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