This diploma thesis discusses about technology of beer hopping. The first part describes beer history, beer brewing, hops and hop products. The second part deals with the practical beer brewing using different hop technologies. Seven different beers were brewed using the same dose of the same hops and one using the hop extract. IBU values were determined by calculation and spectrophotometer. A sensory analysis of the resulting beers was also carried out. It has been proven that different beer hopping technologies have shown a positive change in the resulting bitterness of beer. The best taste was the beer brewed with shortened hoping.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:430324 |
| Date | January 2017 |
| Creators | Polanský, Petr |
| 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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