The Phenomenon of Czech Lager
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F23%3AN0000042" target="_blank" >RIV/60193697:_____/23:N0000042 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The Phenomenon of Czech Lager
Original language description
The lecture at the Brewers Forum 2023, 21-23May, Prague. The presentation summarizes technological, sensorial, and chemical properties of Czech lager that are unique and different from other foreign lagers. Czech lager has except higher fermentation difference, bitterness, pH, and polyphenols amount, the unique profile of amino acids that positively influence the overall sensory profile and drinkability of beer.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
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OECD FORD branch
10406 - Analytical chemistry
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů