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The Phenomenon of Czech Beer: a review

SYSNO ASEP	0433293
Document Type	J - Journal Article
R&D Document Type	Journal Article
Subsidiary J	Článek ve WOS
Title	The Phenomenon of Czech Beer: a review
Author(s)	Olšovská, J. (CZ) Čejka, P. (CZ) Sigler, Karel (MBU-M)_RID Hönigová, V. (CZ)
Source Title	Czech Journal of Food Sciences. - : Czech Academy of Agricultural Sciences - ISSN 1212-1800 Roč. 32, č. 4 (2014), s. 309-319
Number of pages	11 s.
Language	eng - English
Country	CZ - Czech Republic
Keywords	Czech beer ; chemical profile ; sensorial profile
Subject RIV	EE - Microbiology, Virology
Institutional support	MBU-M - RVO:61388971
UT WOS	000341061500001
Annotation	The character and authenticity of the Czech beer, which has been accorded the protected geographical indication (PGI) Ceske pivo by the EU, are based on specific technology and use of unique raw materials. A number of chemical and sensorial markers of the Czech beer differ from those of other lager or Pils-type beers. The majority of Czech beers contain residual (unfermented) extract. One of the most typical characteristics of Czech beers is the difference in attenuation; its long-term recorded limit value is 4.5%. Another important characteristic typical of the Czech beer is bitterness, which is mostly higher in comparison with other lagers, with the limit value at 29 EBC units. Also the colour, pH, and total polyphenol content are higher in the Czech-type beer. The limit parameters obtained by long-term monitoring were 11.8 EBC, 4.52 and 153 mg/l, respectively. Differences in amino acid and protein profiles and contents were also observed
Workplace	Institute of Microbiology
Contact	Eliška Spurná, eliska.spurna@biomed.cas.cz, Tel.: 241 062 231
Year of Publishing	2015

Number of the records: 1