The Phenomenon of Czech Beer: a review

• Published in: Czech Journal of Food Sciences Vol. 32; no. 4; pp. 309 - 319
• Main Authors: Olsovska, J., Research Institute of Brewing and Malting, Prague (Czech Republic), Cejka, P., Research Institute of Brewing and Malting, Prague (Czech Republic), Sigler, K., Institute of Microbiology of the ASCR, Prague (Czech Republic), Honigova, V., Research Institute of Brewing and Malting, Prague (Czech Republic)
• Format: Journal Article
• Language: English
• Published: Prague Czech Academy of Agricultural Sciences (CAAS) 01.01.2014; Czech Academy of Agricultural Sciences
• Subjects: ACIDE FERULIQUE; ACIDO FERULICO; Amino acids; ANTIOXIDANTES; ANTIOXIDANTS; ANTIOXYDANT; APPETABILITE; Attenuation; BEERS; BIERE; BITTER PRINCIPLES; Bitterness; BRASSAGE; BREWING; BREWING INDUSTRY; CATECHIN; CATECHINE; CATEQUINA; CEBADA CERVECERA; CERVEZAS; CHEMICAL COMPOSITION; chemical profile; COMPOSE AMER; COMPOSICION QUIMICA; COMPOSITION CHIMIQUE; COMPUESTOS AMARGOS; CONTENIDO MINERAL; CONTROLLED PRICES; CULTURAL HERITAGE; czech barley cultivars; czech beer; czech hop cultivars; CZECH REPUBLIC; ESTER; ESTERES; ESTERS; ETIQUETADO DEL PRODUCTO; ETIQUETAGE DES PRODUITS; FERMENTACION; FERMENTATION; FERULIC ACID; HISTOIRE; HISTORIA; HISTORY; HOPS; HOUBLON; HUMULUS LUPULUS; INDUSTRIA CERVECERIA; INDUSTRIE BRASSICOLE; LABEL DE QUALITE; Lager; LUPULO; MALT; MALTA (PRODUCTO); MALTEADO; MALTING BARLEY; MARCA COMERCIAL; MARQUE COMMERCIALE; MATERIAS PRIMAS; MATIERE PREMIERE; MINERAL CONTENT; ORGE DE BRASSERIE; PALATABILIDAD; PALATABILITY; PATRIMOINE CULTUREL; PATRIMONIO CULTURAL; POLIFENOLES; POLYPHENOL; POLYPHENOLS; PRECIOS CONTROLADOS; PRIX TAXE; PRODUCT LABELLING; PROTEINAS; PROTEINE; PROTEINS; QUALITY LABELS; RAW MATERIALS; REPUBLICA CHECA; REPUBLIQUE TCHEQUE; RUTIN; RUTINA; RUTINE; SELLO DE CALIDAD; sensorial profile; SILICIO; SILICIUM; SILICON; statistic analysis; TECHNOLOGIE TRADITIONNELLE; TECNOLOGIA TRADICIONAL; TENEUR EN ELEMENTS MINERAUX; TRADE MARKS; TRADITIONAL TECHNOLOGY; TRADITIONAL USES; USOS TRADICIONALES; UTILISATION TRADITIONNELLE; VARIEDADES; VARIETE; VARIETIES
• ISSN: 1212-1800; 1805-9317
• DOI: 10.17221/455/2013-cjfs

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.