Acta Univ. Agric. Silvic. Mendelianae Brun. 2012, 60(5), 137-144 | DOI: 10.11118/actaun201260050137

Comparison of analytical parameters of beer brewed in two different technological ways at two pub breweries

Pavel Kryl¹, T. Gregor, J. Los

¹ Ústav zemědělské, potravinářské a environmentální techniky, Mendelova univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republika

This publication deals with brewing beer by infusion and decoction technologies of mash production in microbreweries. Samples of two microbrewery beers are compared, namely Richard beer (Brno-Žebětín) produced in a double mash manner appropriate for the Czech brewing type, and beer samples taken at the laboratory microbrewery of Mendel University in Brno (MENDELU), where beer is produced in a simpler and less energy - demanding infusion method. At all the beer samples the basic analytical parameters of real extract, ethanol content, degree of fermentation and the extract of original hopped wort were measured using an automatic beer analyzer. The results coming out of the automatic beer analyzer are compared with the results of the beer samples analysis performed by liquid chromatography, by which the contents of oligosaccharides, maltose, glycerol and ethanol were measured. Both methods provide a number of analytical results for the comparison of decoction and infusion techniques, and analytical characteristics of both the brewing procedures. Emphasis is placed on statistical data processing and comparison of different types of beer and particular brews between each other, both in terms of production technology as well as beer sampling throughout the year.

Keywords: production of beer, decoction, infusion, real extract, degree of fermentation, ethanol content

Grants and funding:

This study was financed by the Internal Grant Agency of the Faculty of Agronomy MENDELU in Brno No. TP 7/2012.

Received: March 5, 2012; Prepublished online: July 24, 2013; Published: July 30, 2013  Show citation