Sensorial character of beer dry hopped with new Czech genotypes of hops with a specific flavor

Authors

  • Lenka Straková Mendel University in Brno, Faculty of AgriSciences, Zemědělská 1, CZ - 613 00 Brno, Czech Republic
  • Vladimír Nesvadba Hop Research Institute Co., Ltd., Saaz, Kadaňská 2525, CZ - 438 01 Žatec, Czech Republic
  • Jindřich Křivánek HOP PRODUCTS, Ltd., Josefa Ressla 1469/2, CZ - 434 01 Most, Czech Republic
  • Martin Slabý Research Institute of Brewing and Malting, Plc., Lípová 15, 120 44 Prague, Czech Republic
  • Tomáš Vrzal Research Institute of Brewing and Malting, Plc., Lípová 511/15, Prague, Czech Republic
  • Jitka Charvátová Hop Research Institute Co.,Ltd., Kadanska 2525, 438 01 Žatec, Czech Republic
  • Radim Cerkal Mendel University in Brno, Faculty of AgriSciences, Zemědělská 1, 613 00 Brno, Czech Republic
  • Jana Olšovská Research Institute of Brewing and Malting, Plc., Lípová 511/15, Prague, Czech Republic

DOI:

https://doi.org/10.18832/kp2019.66.372

Keywords:

hop, breeding, aroma, new hop genotypes, brewing test, Bayes' theorem

Abstract

In the Czech Republic breeding of new hop varieties is traditionally performed. Its properties correspond with the requirements and interests of end users, in particular hop growers, brewers and especially beer consumers, who with an increasing favor taste new types of beer. The study presents 8 new promising aromatic genotypes, whose major part (Uran, Juno, Ceres, Jupiter, Eris and Most) is already in the registration process of ÚKZÚZ of the Czech Republic (Central Institute for Supervising and Testing in Agriculture CISTA). The tested genotypes were described using brewing tests. Regarding the character of the tested hop varieties, there was chosen a uniform and simple infusion recipe with a top fermentation and dry hopping. The final beer samples were evaluated using chemical and sensorial analyses focusing on a hop aroma. All beer samples were rated as very good, the overall impression of the samples on the scale of 1 to 9 ranged from 2.9 to 3.1. The hop aroma and also bitterness character of the final beer samples were evaluated of high quality. Depending on the hop profile of the beer samples, there were suggested beer styles where the given varieties can be successfully used. These results indicate a high potential of these varieties for the use in brewing practice. Finally, the probability of perceiving a particular hop aroma in beer given by perceiving the aroma in hops was determined by Bayes’ theorem. It was found that probability particularly for spicy, resinous, herbal, citrusy, floral, fruity and grassy aroma was 100, 100, 100, 40, 38, 43, and 100%, respectively.

Hop cones of genotypes Uran and Eris.

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Published

2020-12-15

How to Cite

Straková, L., Nesvadba, V., Křivánek, J., Slabý, M., Vrzal, T., Charvátová, J., Cerkal, R., & Olšovská, J. (2020). Sensorial character of beer dry hopped with new Czech genotypes of hops with a specific flavor. KVASNÝ PRŮMYSL, 66(6), 372-381. https://doi.org/10.18832/kp2019.66.372

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Articles