Quality of beer from historical and current varieties of spring barley with addition of valerian and hops

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F24%3AN0000019" target="_blank" >RIV/60193697:_____/24:N0000019 - isvavai.cz</a>

Result on the web

<a href="https://www.kvasnyprumysl.eu/index.php/kp/article/view/309" target="_blank" >https://www.kvasnyprumysl.eu/index.php/kp/article/view/309</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp2024.70.905" target="_blank" >10.18832/kp2024.70.905</a>

Result language

angličtina

Original language name

Quality of beer from historical and current varieties of spring barley with addition of valerian and hops

Original language description

Historic spring barley varieties can be a source of resistance to abiotic (drought) and biotic (diseases) environmental factors in breeding programs. They can be a source of the new technological characteristics of malt or sensory characteristics of beer. Beers made from Pilsner malt from two historical varieties – Chlumecky (1902) and Stupicky Starocesky (1926) and two contemporary varieties – Bojos and Sebastian (2005) were evaluated. These beers have been flavoured with valerian, which in combination with hops has been shown to have anxiolytic and sedative effects. A comparison of elementary and sensory parameters of beers with addition of 0.5 g.L-1 and 1.5 g.L-1 of valerian to two different series of beers was carried out. The Chlumecky samples had the lowest content of alcohol by volume (6.17% and 5.12%) in both batch series of beer and the highest real extract in the first batch series (4.11%). The samples of beer from the Stupicky Starocesky variety had low real extract (3.57% and 3.60%) and high content of alcohol by volume in both batch series (6.34% and 5.96%). In terms of sensory analysis it means that beers brewed from the malt made from the older barley varieties – Chlumecky and Stupicky Starocesky with addition of 0.5 g.L-1 of valerian had the highest overall impression.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40500 - Other agricultural sciences

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

KVASNÝ PRŮMYSL

ISSN

2570-8619

e-ISSN

2570-8619

Volume of the periodical

70

Issue of the periodical within the volume

3

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

5

Pages from-to

905-909

UT code for WoS article

001256896500001

EID of the result in the Scopus database

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