In a serological investigation of twelve strains of Saccharomyces carlsbergensis, three strains were found to be antigenically different from the other nine, but no physiological or morphological properties characterized either type. S. rouxii, although antigenically very similar to S. carlsbergensis, was found to be sufficiently different to allow serological differentiation. A preparation is described of a serum which agglutinates three of the twelve S. carlsbergensis strains tested, but not organisms of ten other Saccharomyces spp., including S. cerevisiae, S. ellipsoideus, S. diastaticus and S. rouxii. S. ellipsoideus, S. diastaticus and the remaining strains of S. carlsbergensis were found to be serologically identical and could only be distinguished by fermentation of melibiose and starch.

J. Inst. Brew. 117(1), 67-73, 2011The purpose of this work was to try to answer the question "What factors influence the oxalic acid content in barley, malt and wort?" Samples of three malting barley varieties (Prestige, Sebastian and Jersey, registered and grown in Poland) were investigated for their oxalic acid content. Laboratory scale malting and kilning of these samples and investigation of their oxalic acid content were conducted. Furthermore, the oxalic acid content was analysed in worts obtained from these malts. Tested barley samples, originating from various regions of Poland, showed different oxalic acid contents, ranging from 17.2 to 66.8 mg/kg d.m. basis. A higher temperature of germination (an increase from 14°C to 18°C with the same length of time) resulted in a decrease in oxalic acid content in the resultant worts. In most cases a positive linear correlation was found between the oxalic acid content in the malts and worts, and the initial barley samples. Oxalic acid content in barley appears to depend on the growth region rather than on the variety, but the data was not sufficient to draw any firm conclusions on this subject.

The effect of the drying process on malt qualities has been investigated. Green malt samples were dried in a pilot plant kiln, in a brewery kiln or in a pilot plant sublimator (freeze dryer). Some increase of K-amylase activity as dextrinizing power in kilned malts was observed, but at the same time the /3-amylase and total diastatic activity decreased as compared with freeze-drying. Modification, amylolytic activity as a whole and the yield of extract were significantly better in the freeze-dried malts, which gave slightly poorer results with regard to colour, turbidity, pH and viscosity of worts.

Seven Polish hop varieties, two aroma and five bitter, from the Poznan region were analysed for bitter substances and hop oils by Woellmer, HPLC and GC methods. Brewing tests were performed on both the laboratory and industrial scale. All resulting beers underwent sensory testing with the results expressed in terms of points and by descriptive observations. The results show that Polish hop varieties vary widely in their ability to give a pleasant aroma and taste to the beer, which is correlated with the hop oil composition of each variety.Key words: Beer, hop aroma, hops, Polish hop varieties. -2863(9'8-32There is some documented evidence that wild hops were collected in Poland as early as the 13th century and handed over as part of a levy paid by peasants to the church. By the 17th century both cultivated and wild hops were in use in brewing. Between the two world wars only local hop varieties were grown in Poland. In this period beer consumption per capita was very low, only about 5% of the present level 3 .The breeding of Polish hop varieties started in 1946, at the State Agricultural Institute in Pulawy, and the first two varieties, Lubelski and Nadwislanski, were registered and handed over for cultivation in 1964. The highly aromatic variety Lubelski still makes up more than 40% of the Polish hop harvest 3 .The total area of hop culture in Poland dropped from above 2300 ha in 1966 to about 1900 ha in 2000. In the same period the number of plantations fell from 1725 to 1118. The main region of hop culture in Poland, about 85% of the total harvest, is in the Lublin district. Next, with some 10% of total production, is the Poznan area. The remaining 5% of the hop harvest comes from Silesia. Aroma hops constitute more than 60% of the total harvest 3 .There have been many recent reports on the impact of hops on beer quality 2,4,5,9-12 but this report specifically concerns Polish hop varieties. 1%8)6-%07 %2( 1)8,3(7Two aroma varieties, Lubelski and Limbus, as well as five bitter varieties, Marynka, Northern Brewer, Oktawia, Sybilla and Zbyszko, were chosen for our investigation. The experimental hops came from the Poznan region (Slupia Wielka), where the spring was quite cool and dry, and in June the weather conditions improved, it was warm, and there was enough rain. July and August were hot and dry, but some rain in August improved the condition of the hop plants before harvest.Hops were analysed for total ␣-acid content by the Woellmer method 8 and composition of individual acids by HPLC 7 . Hop oils were analysed by GC 6 , using a HewlettPackard gas chromatograph, type HP 6890 series; program ChemStation.Laboratory-scale brewing tests, on 2-litre samples, were carried out in the Department of Brewing and Malting Technology of our Institute. The wort of 12.5% extract (°Plato) was boiled for 1.5 h. Hop addition was calculated to produce a wort containing 100 mg ␣-acid per litre, a normal dose for a Pilsener beer, the commonest type in Poland. Hops were added in two stages: the first portion, 80% of the total, 1...

Zusammenfassung In Warschau wurden Versuche über die Verwertung der Kartoffelschalen und ihre Verarbeitung zu Futterzwecken durchgeführt. Neben den rohen Kartoffelschalen als Futterrohstoff wurden auch die Kartoffelschalen‐Flocken analysiert. Auch der Solanin‐gehalt in den frischen Kartoffelschalen und seine Veränderungen infolge der Trock‐nung wurden untersucht. Die in durchgeführten Versuchen hergestellten Kartoffelschalen‐Flocken nähern sich in ihrem Gehalt an Stärke und Rohprotein dem Futterwert des Getreideschrots. Der Solaningehalt, bezogen auf die Trockensubstanz, verringert sich im Laufe der Trocknung auf die Hälfte.