Kvasny Prum. 1962; 8(2): 28-32 | DOI: 10.18832/kp1962004

Analytic criteria for evaluating the quality of Czechoslovak and foreign hops.Peer-reviewed article

M. VANČURA

The first part of the article deals with the analytic methods, which are employed for determining the components of h ops. In the second part components important for brewing process are indicated and changes they undergo during individual brewing phases are explained. The results of research works of the Research Institute of Brewing and Malting Industries are referred to. Several of these works criticize some formula currently applied to calculate the amount of hops to be added. In the closing part main criteria, which should be used for evaluating the quality of hops from brewer´s point of view are specifik. These criteria take into account the present state of knowledge based on scientific research.
(In Czech, English summary only)

Keywords: hops, analytic criteria, quality

Published: February 1, 1962