Czech J. Food Sci., 2014, 32(4):309-319 | DOI: 10.17221/455/2013-CJFS

The phenomenon of Czech beer: a reviewReview

Jana Olšovská1, Pavel Čejka1, Karel Sigler2, Věra Hönigová1
1 Research Institute of Brewing and Malting PLC, Prague, Czech Republic
2 Institute of Microbiology of the ASCR, Prague, Czech Republic

The character and authenticity of the Czech beer, which has been accorded the protected geographical indication (PGI) České pivo by the EU, are based on specific technology and use of unique raw materials. A number of chemical and sensorial markers of the Czech beer differ from those of other lager or Pils-type beers. The majority of Czech beers contain residual (unfermented) extract. One of the most typical characteristics of Czech beers is the difference in attenuation; its long-term recorded limit value is 4.5%. Another important characteristic typical of the Czech beer is bitterness, which is mostly higher in comparison with other lagers, with the limit value at 29 EBC units. Also the colour, pH, and total polyphenol content are higher in the Czech-type beer. The limit parameters obtained by long-term monitoring were 11.8 EBC, 4.52 and 153 mg/l, respectively. Differences in amino acid and protein profiles and contents were also observed.

Keywords: Czech beer; chemical profile; sensorial profile; statistic analysis; Czech barley cultivars; Czech hop cultivars

Published: August 31, 2014  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Olšovská J, Čejka P, Sigler K, Hönigová V. The phenomenon of Czech beer: a review. Czech J. Food Sci. 2014;32(4):309-319. doi: 10.17221/455/2013-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Bamforth C.W., Muller R.E., Walker M.D. (1993): Oxygen and oxygen radicals in malting and brewing: A review. Journal of American Society of Brewing Chemistry, 51: 79-88. Go to original source...
    2. Boivin P. (2008): Relationship between polyphenols and beer flavour stability. Cerevisia, 33: 188-195.
    3. Brautechnische Analysenmethoden (1987). Band II. Freissing-Weihenstephan: 96-97.
    4. Commission regulation EC No 1014/2008, České pivo. Official Journal of the European Union, L 276: 27-28.
    5. Čejka P., Kellner V, Čulík J., Horák T., Jurková M. (2004): Characterizing a Czech-type beer. Kvasný průmysl, 50: 3-11. Go to original source...
    6. Cejnar R., Mestek O., Dostálek P. (2013): Determination of silicon in Czech beer and its balance during the brewing process. Czech Journal of Food Sciences, 31: 166-171. Go to original source...
    7. Česlová L., Holčapek M., Fidler M., Drštičková J., Lísa M. (2009): Characterization of prenylflavonoids and hop bitter acids in various classes of Czech beers and hop extracts using high-performance liquid chromatographymass spectrometry. Journal of Chromatography A, 1216: 7249-7257. Go to original source... Go to PubMed...
    8. ČSN 56 6610 (2009): Pivovarské slady. Úřad pro technickou normalizaci, metrologii a státní zkušebnictví, Praha.
    9. De Keukeleire D. (1999): Plant Polyphenols, Chemistry, Biology, Pharmacology. Academic Publishers, New York: 739-760. Go to original source...
    10. Dvořák J., Dostálek P., Štěrba K., Čejka P., Kellner V., Čulík J., Beinrohr E. (2006): Determination of total sulphur dioxide in beer samples by flow-through chronopotentiometry. Journal of Institute of Brewing, 112: 308-313. Go to original source...
    11. Dvořáková M., Moreira M. M., Dostálek P., Skulilová Z., Guido L.F., Barros A.A. (2008): Characterization of monomeric and oligomeric flavan-3-ols from barley and malt by liquid chromatography-ultraviolet detectionelectrospray ionization mass spectrometry. Journal of Chromatography A, 1189: 398-405. Go to original source... Go to PubMed...
    12. EBC 9.6. (2010): Colour of Beer: Spectrophotometric Method. In: Analytica EBC. EBC Analysis CommiteeNürnberg, Carl Getranke-Fachverlag, Chap. 9.6.
    13. EBC 9.7. (2010): Final Attenuation of Beer. In: Analytica EBC. EBC Analysis Commitee-Nürnberg, Carl GetrankeFachverlag, Chap. 9.7.
    14. EBC 9.8. (2010): Bitterness of Beer. In: Analytica EBC. EBC Analysis Commitee-Nürnberg, Carl Getranke-Fachverlag, Chap. 9.8.
    15. EBC 9.11. (2010): Total Polyphenols in Beer by Spectrophotometry. In: Analytica EBC. EBC Analysis CommiteeNürnberg, Carl Getranke-Fachverlag, Chap. 9.11.
    16. EBC 9.24.2. (2010): Vicinal Diketones in Beer: Gas Chromatography Method. In: Analytica EBC. EBC Analysis Commitee-Nürnberg, Carl Getranke-Fachverlag, Chap. 9.24.2.
    17. EBC 9.29. (2010): Haze in Beer. In: Analytica EBC. EBC Analysis Commitee-Nürnberg, Carl Getranke-Fachverlag, Chap. 9.29.
    18. EBC 9.35. (2010): pH of Beer. In: Analytica EBC. EBC Analysis Commitee-Nürnberg, Carl Getranke-Fachverlag, Chap. 9.35.
    19. EBC 9.39. (2010): Dimethyl Sulphide and Other Lower Boiling Point Volatile Compounds in Beer by Gas Chromatography. In: Analytica EBC. EBC Analysis CommiteeNürnberg, Carl Getranke-Fachverlag, Chap. 9.39.
    20. EBC 13 (2010): Sensory Analysis. In: Analytika EBC. Analysis Commitee-Nürnberg, Carl Getranke-Fachverlag, Chap. 13.
    21. Erbe T., Brückner H. (2000): Chromatographic determination of amino acid enantiomers in beers and raw materials used for their manufacture. Journal of Chromatography A, 881: 81-91. Go to original source... Go to PubMed...
    22. Erbe T., Thummes K., Knochenhauer J., Gross P., Bruckner H. (1999): Enantioselective amino acid analysis in beers and raw materials for beer manufacture by GC and HPLC. Lebensmittelchemie, 53: 118-121.
    23. Hönigová V. (2009): Malting barley in Europe - differences in beer quality. In: 14th Australian Barley Technical Symposium. Sunshine Coast, 13-16 September 2009.
    24. Jalowetz E. (1999): Pilsner Beer in the light of practice and science. In: Eliášková J. (ed.): Pilsner Urquel: 5-15.
    25. Jurková M., Kellner V., Hašková D., Čulík J., Čejka P., Horák T., Dvořák J. (2011): Hops - an abundant source of antioxidants. Methods to assessment of antioxidant activity of hop matrix. Kvasný průmysl, 57: 366-370. Go to original source...
    26. Kabelová I., Dvořáková M., Čížková H., Dostálek P., Melzoch K. (2008): Determination of free amino acids in beers: A comparison of Czech and foreign brands. Journal of Food Composition and Analysis, 21: 736-741. Go to original source...
    27. Kaneda H., Kobayashi N., Furusho S., Sahara H., Koshino S. (1995): Technical Quarterly MBAA, 32: 90-94.
    28. Kellner V., Čejka P., Marinova G., Bačvarov V., Jurková M., Čulík J., Horák T., Dvořák J., Hašková D. (2010): Simple polyphenolic compounds in beers of different origins. Kvasný průmysl, 56: 234-238. Go to original source...
    29. Kosař K., Psota V., Mikyška A. (2004): Barley varieties suitable for production of the Czech-type beer. Czech Journal of Genetics and Plant Breeding, 40: 137-139. Go to original source...
    30. Krofta K. (2005): Contents of prenylflavonoids in Czech hops and beers. Proceedings of the 1st International Humulus Symposium. Acta Horticulturae, 668: 201-206. Go to original source...
    31. Lermusieau G., Liégeois C., Collin S. (2001): Reducing power of different hop variants. Cerevisia, 26: 33-41.
    32. Márová I., Pařilová K., Friedl Z., Obruča S., Duronová K. (2011): Analysis of phenolic compounds in lager beers of different origin: A Contibution to potential determination of the authenticity of Czech beer. Chromatographia, 73: 83-95. Go to original source...
    33. Matoulková D., Šavel J. (2007): Brewing and the taxonomy of brewer's yeast. Kvasný průmysl, 53: 206-214. Go to original source...
    34. MEBAK 2.21.3.1 (2012): Aromatische Alkohole. In: MEBAK - Brautechnische Analysenmethoden - Würze, Bier, Biermischgetränke. Fritz Jacob, MEBAK, FreisingWeihenstephan, Chap. 2.21.3.1.
    35. Mikyška A., Hartman I., Hašková D. (2011): Polyphenol compounds and antioxidative properties of barley varieties recommended for Czech beer. Kvasný průmysl, 57: 182-189. Go to original source...
    36. Mikyška A., Hašková D., Horák T., Jurková M. (2010): : Impact of hop raw material type on antioxidant behaviour of beer. Kvasný průmysl, 56: 294-302. Go to original source...
    37. Obruča S., Márová I., Pařilová K., Muller L., Zdráhal Z., Mikulíková R. (2009): A contribution to analysis of "Czech beer" authenticity. Czech Journal of Food Sciences, 27: 323-326. Go to original source...
    38. Other Acts Commission (2008): Official Journal of the European Union, C16: 14-22.
    39. Psota V. (2003): Committee for quality evaluation of malting barley varieties at RIBM, PLC. Kvasný průmysl, 49: 73-74. Go to original source...
    40. Psota V. (2008): Historical and current varieties of spring barely varieties suitable for "České pivo". Kvasný průmysl, 5: 326-331. Go to original source...
    41. Psota V., Horáková V. (2007): Barley varieties registered in the Czech Republic in 2007. Kvasný průmysl, 53: 168-173. Go to original source...
    42. Psota V., Jurečka D. (2002): Registration of spring barely varieties in the Czech Republic in 2002. Kvasný průmysl, 48: 154-159. Go to original source...
    43. Psota V., Jurečka D. (2003): Barley varieties registered in the Czech Republic in 2003. Kvasný průmysl, 49: 142-146. Go to original source...
    44. Psota V., Jurečka D., Horáková V. (2005): Barley varieties registered in the Czech Republic in 2005. Kvasný průmysl, 51: 190-194. Go to original source...
    45. Prokeš J. (2000): Hvozdění sladu. In: Kosař K., Procházka S. (eds): Technologie výroby sladu a piva. RIBM, Prague, 98-115.
    46. Škeříková V., Grynová L., Jandera P. (2004): Využití coulometrického detektoru CoulArray pro analýzu přírodních antioxidantů. Chemické listy, 98: 343-348.

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content