Kvasny Prum. 1977; 23(10): 221-225 | DOI: 10.18832/kp1977036

Traditional after-fermentation method and organoleptic maturing of beer.Peer-reviewed article

J. CUŘÍN, V. ČERNOHORSKÝ, J. ŠTICHAUER

The authors have studied traditional methods used for maturing 10° and 12° bright beer under conditions typical for Czechoslovak breweries. They have collected comprehensive data permitting to formulate some general laws of maturing process, to recommend both minimum and optimum durations of maturing for 10°and 12° beer and to divide the process into three characteristic stages. The results of the research works confirm, that the traditional after-fermentation and maturing methods are fully justified as ensuring high quality of beer.
(In Czech, English summary only)

Keywords: beer, after-fermentation, organoleptic maturing

Published: October 1, 1977