Kvasny Prumysl, 2005 (vol. 51), issue 5
Technological aspects of infusion and decoction mashing.Peer-reviewed article
Jan ENGE, Pavel ©EMÍK, Josef KORBEL, Jiří ©ROGL, Miroslav SEKORA
Kvasny Prum. 2005; 51(5): 158-165 | DOI: 10.18832/kp2005008 
Changes to the mashing processes may be made in breweries in order to save energy and time due to the growing economical pressure. The goal of the experiment was to find and describe any changes in analytical and sensory parameters of beer prepared using different methods and based on the results point out any potential concerns. The same raw materials were used for the brewing, only the mashing processes varied with each individual batch.The experiment was conducted in a pilot-plant scale. Four basic ordinary mashing methods - infusion and single, double and triple mash decoction - were chosen.The mashing was aimed to fully utilize the economic and...
Perception of XYZ brewery's brand.Peer-reviewed article
Vratislav KOZÁK, Petr FUSEK
Kvasny Prum. 2005; 51(5): 166-168 | DOI: 10.18832/kp2005009
Knowledge of the consumers' shopping behaviour and their perception of the brand, which we are trying to sell, is key for the creation of a communication strategy. The main part of the research focused on assessing RP XYZ's brand image. The responders assessed the brand using the semantic differential method and an analysis of terms of two factors shaping a brand image. The responders perceive the brand RP XYZ as high quality, traditional, modest, not very successful and hard to obtain. The brand is better perceived by females. There are major differences in the RP XYZ brand's perception in different regions. While males perceive the brand the best...