Barley quality of the crop 1999 - brewing part.

Abstract

In the year 1999 the traditional evaluation of brewing barley has been supplemented by evaluation of trial beers produced from them. By five beers produced from different growing fields physic-chemical analysis, tasting tests, evaluation of technological aspects were performed as well. In spite of the fact, that all beers were in agreement in some parameters, the differences have been found, first of all in colloidal stability prognosis, sensory evaluation, in various degree of deteriotion of sensory stability after shocking as well.In the year 1999 the traditional evaluation of brewing barley has been supplemented by evaluation of trial beers produced from them. By five beers produced from different growing fields physic-chemical analysis, tasting tests, evaluation of technological aspects were performed as well. In spite of the fact, that all beers were in agreement in some parameters, the differences have been found, first of all in colloidal stability prognosis, sensory evaluation, in various degree of deteriotion of sensory stability after shocking as well.

Keywords

• barley
• harvest
• 1999
• brewing process
• analyses
• sensory evaluation