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The phenomenon of Czech beer: a review

Author

Listed:
  • Jana Olšovská

    (Research Institute of Brewing and Malting PLC, Prague, Czech Republic)

  • Pavel Čejka

    (Research Institute of Brewing and Malting PLC, Prague, Czech Republic)

  • Karel Sigler

    (Institute of Microbiology of the ASCR, Prague, Czech Republic)

  • Věra Hönigová

    (Research Institute of Brewing and Malting PLC, Prague, Czech Republic)

Abstract

The character and authenticity of the Czech beer, which has been accorded the protected geographical indication (PGI) České 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.

Suggested Citation

  • Jana Olšovská & Pavel Čejka & Karel Sigler & Věra Hönigová, 2014. "The phenomenon of Czech beer: a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(4), pages 309-319.
  • Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:4:id:455-2013-cjfs
    DOI: 10.17221/455/2013-CJFS
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    References listed on IDEAS

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    1. Rudolf Cejnar & Oto Mestek & Pavel Dostálek, 2013. "Determination of silicon in Czech beer and its balance during the brewing process," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(2), pages 166-171.
    2. K. Kosař & V. Psota & A. Mikyška, 2004. "Barley Varieties Suitable for Production of the Czech-type Beer," Czech Journal of Genetics and Plant Breeding, Czech Academy of Agricultural Sciences, vol. 40(4), pages 137-139.
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