Kvasny Prum. 2018; 64(4): 167-172 | DOI: 10.18832/kp201822

Study on technological properties of the historical barley variety Proskovcuv hanackyPeer-reviewed article

Jana OLŠOVSKÁ, Alexandr MIKYŠKA, Pavel ČEJKA, Martin SLABÝ, Vratislav PSOTA

Research Institute of Brewing and Malting, Lípová 15, CZ 120 44 Praha 2, Czech Republic/Výzkumný ústav pivovarský a sladařský, a. s., Lípová 15, 120 44 Praha 2

Proskovcuv hanacky belongs to the famous, historically significant Czech malting barley varieties. For its excellent qualities, this variety was widely used in breeding and today it is the basis of the pedigree of many modern European varieties. The aim of this work was to study the technological, analytical and sensory properties of malt and beer made of this variety and to evaluate its potential for current beer production. Pilsner-type malt made in a floor malt house was characterized by high protein content (13.9%) and very low cytolytic, proteolytic and amylolytic modification. Beer was made from the malt from two craft breweries using a two-mash decoction process and Saaz hops. The beers were lowly fermented (apparent attenuation 67 and 69%) and had a high content of dextrins, beta-glucans, arabinoxylans and polyphenols. Sensory evaluation of the beers was similar to current conventional lager-type beers. Beer brewed from this variety using the traditional malting and brewing technology could contribute to an interesting diversification of the offer of smaller breweries.

Keywords: spring barley, Proskovcuv hanacky, malt, beer

Received: May 26, 2018; Accepted: June 18, 2018; Published: August 15, 2018