Scientific journal

58 2019

Journal of Food and Nutrition Research
Summary No. 4 / 2019

Mikyška, A. – Psota, V.
Chemical and sensory profiles of beers from barley varieties registered in the Czech Republic
Journal of Food and Nutrition Research, 58, 2019, No. 4, s. 349-362

Alexandr Mikyška, Research Institute of Brewing and Malting, Lípová 15, 12000 Praha 2, Czech Republic. E-mail:

Received 21 May 2019; 1st revised 25 September 2019; accepted 11 October 2019; published online 18 November 2019

Summary: Though detailed analysis of malt provides information on its suitability for processing in the brewery, unequivocal relationship between the quality characteristics of the malt and the sensory properties of the beer is not clear. Pilot brewing tests with twelve malting barley varieties registered in the Czech Republic with detailed chemical and sensory analysis were repeated for four years. The results showed some specific characteristics of the varieties and contributed to the knowledge of the relations between the quality features of the malt and the sensory quality of the Czech lager beer and, moreover, the interaction of individual basic descriptors of beer taste. The colour of beers and the polyphenols are affected by decoction mashing, the prediction of beer values from malt analysis is limited. Based on the overall sensory impression, only the best-rated beers (Laudis 550, Bojos and Francin) from the worst-rated KWS Irina variety were distinguished. The harvest year-dependent proteins in barley significantly influenced the malt and beer quality. The varieties were partially distinguished by a principal component analysis of the basic sensory descriptors, but the important factor was the harvest year.

Keywords: barley varieties; malt; beer; sensory quality

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