Old but still good – Comparison of malting and brewing characteristics of current and historical malting barley varieties

Alexandr Mikyška; Vratislav Psota; Katarína Bojnanská; Miroslav Ondrejovič; Markéta Musilová; Alena Bezdíčková; Marta Zavřelová

doi:10.18832/kp2022.68.663

Authors

Alexandr Mikyška Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Praha 2, Czech Republic https://orcid.org/0000-0001-7025-1436
Vratislav Psota Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Praha 2, Czech Republic https://orcid.org/0000-0001-6292-8646
Katarína Bojnanská National Agricultural and Food Centre - Research Institute of Plant Production, Bratislavská cesta 122, 921 68 Piešťany, Slovak Republic
Miroslav Ondrejovič University of Ss. Cyril and Methodius in Trnava, Nám. J. Herdu 2, 917 01 Trnava, Slovak Republic https://orcid.org/0000-0003-1870-7840
Markéta Musilová Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Praha 2, Czech Republic https://orcid.org/0000-0002-9742-5851
Alena Bezdíčková DITANA spol. s r.o., ČSA 780, 783 53 Velká Bystřice, Czech Republic
Marta Zavřelová Agrotest fyto, s.r.o., Havlíčkova 2787/121, 767 01 Kroměříž, Czech Republic

DOI:

https://doi.org/10.18832/kp2022.68.663

Keywords:

malting barley varieties, old Czech barley varieties, malt, beer, sensory quality

Abstract

Historical Czech malting barley varieties Chlumecký, Stupický staročeský, Opavský Kneifel, and Diamant were tested in pilot malting and brewing tests (50 L) of 12% pale lager and compared with five Czech barley varieties recommended for the production of the beer with the protected geographical indication ‘České pivo’. The grain yield of the historical varieties (6.00–7.83 t/ha) was lower compared to the current varieties (8.23–9.39 t/ha). The malts from the historical varieties had high nitrogen content (12.45–13.89%), and low extract (75.2–78.6%, proteolytic (Kolbach index 37.4–40.9%) and cytolytic modification (friability 46.2–57.7%) was also low. Apart from lower extract yield and lower beer filtration rate, the experimental malts from the historical varieties were well processable in the pilot brewery. The sensory quality of the beers was very good (overall impression 3.3–3.8 points), fully comparable to beers made from malts from current barley varieties (3.4–3.9 points). Cluster analysis clearly differentiated the sensory profile of beers of historical and current barley varieties. The historical malting barley varieties under study may find their use mainly in the production of regional microbreweries.

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