Kvasny Prumysl, 2001 (vol. 47), issue 2
Influence of utilized fermentation method on change of analytic and sensoric beer profile.Peer-reviewed article
P. ČEJKA, J. ČULÍK, T. HORÁK, M. JURKOVÁ, V. KELLNER
Kvasny Prum. 2001; 47(2): 30-34 | DOI: 10.18832/kp2001003 
The aim of the work was to study the influence of the used yeast strain on the analytic and sensoric profile of beer in dependence of the technologic method. A serie of pilot-plant brews was carried out where every brew differed in compliance with the employed yeast strain (the strains Nos. 95, 7, 2 and 96 were utilized) in combination with the cold classical system fermenting plant-cellar, warm classical system fermenting plant-cellar, cold single-phase system in cylindro-conical fermenter, warm single-phase system in cylindro-conical fermenter, and two-phase system in cylindro-conical fermenter-cellar. The study was completed by a production test...
Beer evaluation methods for competitions in the Czech Republic.Peer-reviewed article
F. FRANTÍK, P. ČEJKA
Kvasny Prum. 2001; 47(2): 34-38 | DOI: 10.18832/kp2001004
The article brings a description of the most frequent systems in beer contest organizing and methods of result evaluation in the Czech Republic. Each of the six described models is complemented by a brief commentary on advantages and drawbacks. At the end, some practical recommendations are added.(In Czech, English summary only)