Kvasny Prumysl, 2012 (vol. 58), issue 5
Barley varieties registered in the Czech Republic in 2012.Peer-reviewed article
Vratislav PSOTA, Olga DVOŘÁČKOVÁ, Lenka SACHAMBULA
Kvasny Prum. 2012; 58(5): 133-139 | DOI: 10.18832/kp2012013 
The following spring barley malting varieties were registered in the Czech Republic in 2012: Explorer, Signum, Sunshine, and Zeppelin. The highest extract content was exhibited by the varieties Signum and Zeppellin (83.7 %). All four varieties had high level of proteolytic and amylolytic modification. The value of final apparent attenuation was high for the varieties Zeppelin, Explorer, and Sunshine (82.9- 83.8 %), low for the variety Signum (80.1 %). Modification of cellular walls moved ranged from 88 to 97%, which reflected low β-glucan content in sweet wort (43-144 mg/l). None of the varieties was recommended for production of beer with the...
Post harvest maturation of the selected spring barley varieties in 2011.Peer-reviewed article
Lenka SACHAMBULA, Vratislav PSOTA
Kvasny Prum. 2012; 58(5): 140-146 | DOI: 10.18832/kp2012014
There were considerable differences amoug all 2011 varieties studied, three weeks after achieving full maturity. Values of germination energy varied from 69-93 %. Post-harvest maturation was the slowest in the varieties Aksamit and Radegast. Germination energy nine weeks after achieving full maturity was at least 97 %. In the following period the differences among the varieties were more pronounced in germination rate or germination index. The differences among the varieties 9 and 12 weeks after achieving full maturity were within of 10 % in germination rate or one unit in germination index. The varieties Bojos, Tolar, Xanadu, Radegast, Sebastian,...
Impact of hop pellets storage on beer quality.Peer-reviewed article
Alexandr MIKYŠKA, Karel KROFTA, Danuša HAŠKOVÁ, Jiří ČULÍK, Pavel ČEJKA
Kvasny Prum. 2012; 58(5): 148-154 | DOI: 10.18832/kp2012015
Experimental brews (50 L) of 12% all-malt pale lager beers were hopped either by fresh hops or by hop pellets stored in original packs at 20 oC for one year. Saaz and Premiant varieties were used. At the same dose of alpha acids, the beers hopped by aged hops had 2 B.U lower bitterness. Decreases of bitterness during beer storage were comparable. Carbonyl compounds content in both fresh beers and beers after 6 months storage depended on hop age. Beers from aged hops had higher content of Strecker aldehydes when fresh and higher increase of fatty acid carbonyls during storage. Both fresh and stored beers hopped by fresh hops scored marginally better...