Kvasny Prumysl, 2018 (vol. 64), issue 3
Barley Varieties Registered in the Czech Republic after Harvest 2017Peer-reviewed article
Vratislav PSOTA, Olga DVOŘÁČKOVÁ, Milan NEČAS, Markéta MUSILOVÁ
Kvasny Prum. 2018; 64(3): 102-110 | DOI: 10.18832/kp201817 
Spring barley malting varieties Accordine, KWS Fantex, LG Nabuco, Pilote, and Spitfire and winter barley variety KWS Donau were registered after harvest 2017. The spring barley varieties were rich in extract. The varieties Spitfire, LG Nabuco, Accordine, and KWS Fantex had more than 83% of extract. Proteolytic, amylolytic and cytolytic modification was optimum in most studied varieties of spring barley. The variety Spitfire was characterized with a strong proteolytic modification (Kolbach index 51.1%). The variety KWS Donau had extract content at the level of 81.4% and a low level of proteolytic and cytolytic modification. Wort quality (apparent final...
Barley Varieties Registered in the Slovak Republic after Harvest 2017Peer-reviewed article
Vratislav PSOTA, Marián SVORAD, Markéta MUSILOVÁ
Kvasny Prum. 2018; 64(3): 111-116 | DOI: 10.18832/kp201818
After completing the state varietal tests, the spring barley malting varieties Accordine, Esma, IS Maltigo, KWS Amadora, LG Lodestar, and Pop were registered in the Slovak Republic. Extract content in malt dry matter in the studied varieties was high, moving in the scope of 82.8 - 84.0%. The varieties had optimal to strong proteolytic modification (Kolbach index 48.3 - 53.9%). Amylolytic and cytolytic modification was also at the optimal level. Wort quality was optimal (apparent final attenuation 80.7 - 83.9 %). The studied varieties gave clear wort, with the exception of the variety Accordine in which weakly opalizing wort was also detected. In addition,...
Use of Laboratory Pressure Measurement for Fermentation Process MonitoringPeer-reviewed article
Jan ŠAVEL, Petr KOŠIN, Jan STREJC, Adam BROŽ
Kvasny Prum. 2018; 64(3): 117-121 | DOI: 10.18832/kp201816
Laboratory pressure fermentation can be used for process monitoring such as measurement of yeast activity, its resistance to temperature, carbon dioxide, sanitation agents or determination of fermentation process yield. This method does not replace precise analytical methods but it can be used if they are economically or time demanding. This paper deals with the determination of fermentable sugars in brewing substrates, yeast activity kinetic measurement and rapid estimation of conditions influencing the fermentability determination. The advantages of pressure fermentation in a closed container are the elimination of volatile fermentation products...
Evaluation of α- and β-Bitter Acids Content in Harvest of Czech Hops in 2017Peer-reviewed article
Alexandr MIKYŠKA, Marie JURKOVÁ
Kvasny Prum. 2018; 64(3): 122-130 | DOI: 10.18832/kp201815
This article presents the results of the harvest forecast of the α- and β-acid content of the Czech hop varieties in the 2017 harvest (194 samples in total). Hops were analyzed using EBC 7.7 (HPLC) method. The results are discussed in relation to the long-term averages, structure of bitter acids analogs and stability of varietal character. The α-acid content of the Saaz variety (2.81% in dry matter) was 20% rel. lower than the 25-year average, the content of α-acids in the varieties with a later maturity date, Sládek, Premiant, Agnus, Kazbek and Saaz Late, was only slightly lower or comparable to the multi-annual averages. The ratio...
The Lukavec Brewery Near FulnekPeer-reviewed article
Milan STAREC
Kvasny Prum. 2018; 64(3): 131-136 | DOI: 10.18832/kp201819
The Augustinian Fulnek brewery was founded in Lukavec probably already during the 16th century. It was rebuilt in 1607 after its temporary closure and then in 1663 after the Thirty Years' War. Under the Josephine reforms the Augustinian monastery was abolished. The owners of the Lukavec brewery then alternated in rapid succession until 1880 when the brewery was bought by Wilhelm Rattay. Thanks to him, there have been major technological changes. Josef Pelz took the place of the master brewer in 1889. He rented the brewery in 1896 and bought it in 1907. The locally significant and fully pro-German Pelz family owned the brewery until the very end of...
Brewing-Law Burghers - Part 3: Situation after World War IIPeer-reviewed article
Filip VRÁNA
Kvasny Prum. 2018; 64(3): 137-140 | DOI: 10.18832/kp201814
The final part of the study summarizes the situation after World War II. Some of the licensed companies have disappeared, the production of beer has not been restored. Another major change was the coup in 1948. Brewing-law breweries were nationalized and went to the hands of the state, which then operated them for over 40 years. An attempt is now made to map what had happened to the property of the original brewing-law burghers after 1989. Only in several cases did the state return the breweries to the descendants of the original owners, who still manage them to this day. The study illustrates this situation on several examples and summarizes the available...
From other journalsNot peer-reviewed article
Alexandr Mikyška
Kvasny Prum. 2018; 64(3): 141-146