Kvasny Prum. 1958; 4(7): 146-148 | DOI: 10.18832/kp1958016

Experimental brews with hop extracts of Czechoslovak and foreign origin.
Peer-reviewed article

V. SALAČ, M. VANČURA, J. BEDNÁŘ

Quality of hop extracts of the Czechoslovak and foreign origin was compared in a series of pilot brews when always 100 % of hop was replaced. Extracts without hop tannins was also used. The analysis of hop extracts showed a better quality of local products versus the foreign ones. The analysis of experimental hopped worts and beers indicated that the bittering potential of English and American extracts expressed by rate 1:7 is too high mainly with higher substitutions for fresh hop. The importance of hop tannin at production of beer of the Czech type was again confirmed. Index of bitterness increased substantially in beers brewed with hop extracts without hop tannins. Minor changes in the appearance of “blanket” at main fermentation occurred in brews brewed with English and American extract, which however, did not affect fermentation of both brews. Color of hopped worts and beers with hop extracts was lower than in the control brew. Shelf-life was shortened in beers in which the amount of bitter substances and tannins was lowered due to lower doses of extract.

(In Czech, English summary only)

Keywords: hop extrackt, brew

Published: July 1, 1958