This thesis deals with the influence of high gravity brewing to final quality of beer. In the literary part there is explained and characterized term of high gravity wort and there is presented proces of brewing by HGB method. The important chapter are brewer's yeast which play very major role for beer production by HGB. In the last part of the literature review is presented issue about using CKT, which is very discussed topics now. In the experimental part were tasted seven samples, four samples of small volume beer and free samples from university microbrewery. These samples were diluting with carbonated water to the gravity of beer 10 %, 11 % and 12 %. The resulting products were analytycically measuerd and sensory evaluation.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:250670 |
| Date | January 2015 |
| Creators | Pohlová, Markéta |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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