Characterizing a Czech-Type Beer.

Abstract

The article maps in detail the situation in Czech brewing industry at the beginning of the new millennium and characterizes the differences between Czech beers and foreign lager- or Pils-type beers. On the basis of an extensive set if analytical and sensory data we defined a so-called "Czech-type" beer, which differs from the majority of foreign beers in many attributes. The "Czech-type" beer is specific by the presence of unfermented extract, higher bitterness and colour, higher polyphenol content and higher pH values. Considering the sensory attributes, it is typical by its higher fullness, bitterness, longer bitterness fading and lower presence of foreign flavours and aromas. Technologically, the most important factors are the composition of the grist, extent of hopping and their attuning to the choice of the yeast strain and the fermentation process used.The article maps in detail the situation in Czech brewing industry at the beginning of the new millennium and characterizes the differences between Czech beers and foreign lager- or Pils-type beers. On the basis of an extensive set if analytical and sensory data we defined a so-called "Czech-type" beer, which differs from the majority of foreign beers in many attributes. The "Czech-type" beer is specific by the presence of unfermented extract, higher bitterness and colour, higher polyphenol content and higher pH values. Considering the sensory attributes, it is typical by its higher fullness, bitterness, longer bitterness fading and lower presence of foreign flavours and aromas. Technologically, the most important factors are the composition of the grist, extent of hopping and their attuning to the choice of the yeast strain and the fermentation process used.

Keywords

• czech type of beer
• chemical analysis
• sensory analysis
• factor analysis
• cluster analysis
• fuzzy clustering
• regression trees