Czech style of brewing – keeping tradition

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F16%3AN0000089" target="_blank" >RIV/60193697:_____/16:N0000089 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Czech style of brewing – keeping tradition
Original language description
Poster on the world scientific conference "Malting and Brewing Symposium ‘12th Trends in Brewing'" A number of chemical and sensorial markers of Czech beer differ from those of other lager or Pils-type beers. The majority of Czech beers contain a higher residual fermentable extract. According to our long-term monitoring, the average value of difference in attenuation is 4.5 %. Another important characteristic typical for Czech beer is bitterness, which is mostly higher in comparison with other lagers, with the average value at 29 EBC units. Also colour, pH and total polyphenol content are higher in Czech beer. The average values obtained by long-term monitoring were 11.8 EBC, 4.52, and 153 mg/l, respectively. The statistical evaluation of chemical profiles of tested beers (cluster analysis, discrimination analysis, etc., readily separated the brands into two groups, Czech lagers from the others. Moreover, study from 2014-2015 proved that Czech beer contains, among others, a significant concentration of B vitamins and some important phytoestrogens.
Czech name
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Czech description
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Project
<a href="/en/project/LO1312" target="_blank" >LO1312: Sensory Research Centre in Prague and Brewhouse for research and development - sustainability and development</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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