Barley Varieties Suitable for Production of the Czech-type Beer

Abstract

In the course of the 20th century, the production of beer was substantially changed. Economic pressures led to the concentration, modernisation and automation of the beer and malt production. These changes were reflected in a new view of malting barley varieties' quality. In two last decades, the varieties possessing a strong enzymatic activity, high extract contents and high final attenuation have been promoted. Due to historical reasons, the traditional production of pale lager has been preserved in the Czech brewing. For the production of the Czech-type beer, those varieties of malting spring barley are suitable that enable the production of beer with a higher level of residual extract, strong and full palate, excellent foaming power, and relatively lower alcohol content.

Keywords

• barley
• malt
• czech-type beer