Kvasny Prum. 1968; 14(7): 145-149 | DOI: 10.18832/kp1968018

New stabilization method reducing the lagering period.Peer-reviewed article

G. BASAŘOVÁ

The article deals with the brewing technology permitting to brew standard quality beer with high nonbiological stability requiring shorter fermentation and after fermentation periods. The method requires an appropriate selection of raw materials, adsorption filtration of wort and application of proteolytic stabilizers.
(In Czech, English summary only)

Keywords: technology, stability, beer, quality

Published: July 1, 1968