Barley varieties registered in the Czech Republic after the harvest of 2023

2024-04-30T13:43:23+02:00

After the 2023 harvest, four varieties of spring barley were registered in the Czech Republic. The malting quality was determined in three varieties. After four years of testing, LG Tuplak was registered. After three years of testing, the spring barley varieties LG Lokal, Sting, and the non-malting variety Ranee were registered. LG Tuplak and LG Lokal showed low activity of proteolytic and cytolytic enzymes and a low level of apparent final attenuation and thus fulfilled the conditions
for varieties recommended for the production of beer with the protected geographical indication 'České pivo'. The spring barley variety Sting showed very good malting quality. It provided a sweet wort with a rich extract content in malt dry matter (above 83%). Proteolytic modification was optimal to higher in this variety. Cell wall degradation was at an optimal level in the Sting variety. The varieties tested gave clear to opalescent sweet wort.

Quality of beer from historical and current varieties of spring barley with addition of valerian and hops

2024-05-30T10:53:26+02:00

Historic spring barley varieties can be a source of resistance to abiotic (drought) and biotic (diseases) environmental factors in breeding programs. They can be a source of the new technological characteristics of malt or sensory characteristics of beer. Beers made from Pilsner malt from two historical varieties – Chlumecky (1902) and Stupicky Starocesky (1926) and two contemporary varieties – Bojos and Sebastian (2005) were evaluated. These beers have been
flavoured with valerian, which in combination with hops has been shown to have anxiolytic and sedative effects. A comparison of elementary and sensory parameters of beers with addition of 0.5 g.L-1 and 1.5 g.L-1 of valerian to two different series of beers was carried out. The Chlumecky samples had the lowest content of alcohol by volume (6.17% and 5.12%) in both batch series of beer and the highest real extract in the first batch series (4.11%). The samples of beer from the Stupicky Starocesky variety had low real extract (3.57% and 3.60%) and high content of alcohol by volume in both batch series (6.34% and 5.96%). In terms of sensory analysis it means that beers brewed from the malt made from the older barley varieties – Chlumecky and Stupicky Starocesky with addition of 0.5 g.L-1 of valerian had the highest overall impression.

KVASNY PRUMYSL

Barley varieties registered in the Czech Republic after the harvest of 2023

Quality of beer from historical and current varieties of spring barley with addition of valerian and hops