Kvasny Prum. 2002; 48(1): 9-13 | DOI: 10.18832/kp2002002

Quality of Barley From 2001 Crop - Brewery Section.Peer-reviewed article

M. HRABÁK, K. NIKOLAI, D. HRDLIČKOVÁ, J. PROKEŠ

In this work, analytical parameters and sensorial properties of 11% beers brewed from 2001 crop barleys were assessed. For semipilot Czech technology beer brewing, 6 samples of barleys taken from Bohemian and Moravian regions were malted. In most cases, analytical parameters were better than the ones in 2000. The prepared malts show a low protein content, low soluble nitrogen and β-glucanes, have good values of DFLU extract difference, a low pH value of hopped wort (5,5 in average), a low content of diacetyl in beer (less than 10 mg/l) and show a relatively higher content of dimethyl sulfide precursors. Enzymatic capability of the malts was assessed as very good. When comparing with previous years, especially the clarity during run off of wort was worse. All beers showed an excellent filterability. The sensorial properties of brewed beers can be assessed as good to average. Overall, it can be said the barleys can be assessed as of highest quality in the course of the last three years. The comparison of the samples from various regions shows a better equability than in previous years.In this work, analytical parameters and sensorial properties of 11% beers brewed from 2001 crop barleys were assessed. For semipilot Czech technology beer brewing, 6 samples of barleys taken from Bohemian and Moravian regions were malted. In most cases, analytical parameters were better than the ones in 2000. The prepared malts show a low protein content, low soluble nitrogen and β-glucanes, have good values of DFLU extract difference, a low pH value of hopped wort (5,5 in average), a low content of diacetyl in beer (less than 10 mg/l) and show a relatively higher content of dimethyl sulfide precursors. Enzymatic capability of the malts was assessed as very good. When comparing with previous years, especially the clarity during run off of wort was worse. All beers showed an excellent filterability. The sensorial properties of brewed beers can be assessed as good to average. Overall, it can be said the barleys can be assessed as of highest quality in the course of the last three years. The comparison of the samples from various regions shows a better equability than in previous years.

Keywords: barley, malt, quality assessment

Published: January 1, 2002