Kvasny Prumysl, 1968 (vol. 14), issue 1
To good quality of bottled beer.Peer-reviewed article
A. LHOTSKÝ
Kvasny Prum. 1968; 14(1): 4-6 | DOI: 10.18832/kp1968001 
The article deals with the technological conditions which must be safeguarded to obtain good quality of bottled beer. The author underlines the harmful effect of air oxygen. Its content in beer must be reduced under the critical point this being the best way to higher quality of bottled beer.(In Czech, English summary only)
Proportions of extract compounds present in traditional types of Czech beer.Peer-reviewed article
J. MOŠTEK, J. DYR
Kvasny Prum. 1968; 14(1): 7-12 | DOI: 10.18832/kp1968002
The article deals with the proportions of alcoholic, saccharidic, polyphenol and nitro compounds in extracts, as well as with bitter matters present in three typical sorts of The Czech 12˚ bright beer, viz.: Pilsner Urquell, S and B. Conclusions derived from the analyses indicate how to control organoleptic, physical and chemical properties of lager beer by selecting raw materials and appropriate technology of brewing and fermenting stages of the process.(In Czech, English summary only)
Experimental brewing with hop concentrates.Peer-reviewed article
Z. ŠAUER, M. KAHLER
Kvasny Prum. 1968; 14(1): 13-17 | DOI: 10.18832/kp1968003
One of the principal common properties of milled hop preparations is their keeping quality. They also preserve all natural properties of hops without any deterioration and permit better utilization of bitter substances. From technological point of view they simplify the brewing process, since it is not necessary to strain wort as spent hops can be removed together with bitter dregs. The result of pilot brewings indicates that the hop rate can be reduced by as much as 20 % as compared with conventional technology based on using hop cones. The utilization of bitter substances is despite the reduction the same as with cones or hop extracts. The proportion...