Brewing Trials of Barley Varieties Registered in the Czech Republic

Mikyška, Alexandr; Psota, Vratislav

doi:10.18832/kp201726

Cited by 2 publications

(2 citation statements)

References 16 publications

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“…The differences were not statistically significant at P=0.05. The result for the current varieties is in line with the recent finding from a four-year study of spring barley varieties registered in the Czech Republic stating that the sensory quality assessed by the overall impression does not differ in experimental beers from the varieties Bojos, Laudis 550, Malz, and Petrus (Mikyška et al, 2019).…”

Section: Sensory Profile Of Beerssupporting

confidence: 90%

Old but still good – Comparison of malting and brewing characteristics of current and historical malting barley varieties

Mikyška

Psota

Bojnanská

et al. 2022

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Historical Czech malting barley varieties Chlumecký, Stupický staročeský, Opavský Kneifel, and Diamant were tested in pilot malting and brewing tests (50 L) of 12% pale lager and compared with five Czech barley varieties recommended for the production of the beer with the protected geographical indication ‘České pivo’. The grain yield of the historical varieties (6.00–7.83 t/ha) was lower compared to the current varieties (8.23–9.39 t/ha). The malts from the historical varieties had high nitrogen content (12.45–13.89%), and low extract (75.2–78.6%, proteolytic (Kolbach index 37.4–40.9%) and cytolytic modification (friability 46.2–57.7%) was also low. Apart from lower extract yield and lower beer filtration rate, the experimental malts from the historical varieties were well processable in the pilot brewery. The sensory quality of the beers was very good (overall impression 3.3–3.8 points), fully comparable to beers made from malts from current barley varieties (3.4–3.9 points). Cluster analysis clearly differentiated the sensory profile of beers of historical and current barley varieties. The historical malting barley varieties under study may find their use mainly in the production of regional microbreweries.

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Section: Sensory Profile Of Beerssupporting

confidence: 90%

Old but still good – Comparison of malting and brewing characteristics of current and historical malting barley varieties

Mikyška

Psota

Bojnanská

et al. 2022

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“…Its value indicates the amount of extract that can be obtained during mashing, which translates into the volume of beer that can be produced with a given amount of malt (Kunze, 2019). (Mikyška and Psota, 2019). For pale malts wort colour should not go over 4 EBC units, and for medium-coloured malts should range from 5 to 8 EBC units (Basařová et al, 2015;Kunze, 2019).…”

Section: Resultsmentioning

confidence: 99%

The effect of buckwheat adjunct on the technological profile of unhopped wort

SOLGAJOVÁ,

MENDELOVÁ,

IVANIŠOVÁ

et al. 2024

JCEA

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Recently, there has been increasing interest of using nonconventional starch adjuncts, such as buckwheat, not only due to its distinctive taste but also to increase the polyphenol content of the beer, and thus, its antioxidant capacity.The objective of this study was to examine technological profile of sweet wort made with unmalted buckwheat adjunct substitute. Wort was prepared in five variants: 5%, 10%, 15%, 20% and 30% of buckwheat adjunct substitute. The results showed that partial replacement of barley malt with buckwheat adjunct in higher amount of 20% and 30% had a negative effect on the saccharification, filtration time and led to decrease of extract content of wort. The colour of the congress wort with higher addition of buckwheat increased, on the contrary, the turbidity decreased. On the other hand, substitute with buckwheat adjunct positively increased total polyphenols, flavonoids and phenolic acids content of examined wort. The highest content of total polyphenols (197.10 mg/g), flavonoids (71.96 mg/g) phenolic acids (46.97 mg/g) was found in samples with 30% buckwheat adjunct. The results demonstrate that the unmalted buckwheat as starchy adjunct in application up to 15% did not negatively affected wort technological profile and can be recommended in the production of the unhopped worth without adjustment of mashing process.

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Brewing Trials of Barley Varieties Registered in the Czech Republic

Cited by 2 publications

References 16 publications

Old but still good – Comparison of malting and brewing characteristics of current and historical malting barley varieties

Old but still good – Comparison of malting and brewing characteristics of current and historical malting barley varieties

The effect of buckwheat adjunct on the technological profile of unhopped wort

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