Quality of beer

Extracts are easy to dosify, and produce a stable quality of beer. 

The quality of beer produced with C02-extract compared to pellets and to extracts produced with other solvents [17,18,19]... 

A taste map is proposed for expressing the taste quality of beer [28]. This map is based on sensory tests made by humans, and is composed of the abscissa expressing "rich taste" or "soft taste" and the ordinate expressing "sharp touch" or "smooth touch". These expressions cannot be replaced by the terms of the five basic taste qualities. The rich or soft taste may be mainly related to the concentration of wheat, whereas the sharp or smooth touch may arise from the concentrations of alcohol, hops and so on. We tried to express... 

The separation of the wort from the insoluble residues (leuters), also called treber, is achieved by the traditional process in a cylindrical container with double bottom the upper one is a sieve on which the treber forms a natural, approx. 35 cm thick filter layer. The resulting filtrate (flavouring) is collected in the brew kettle (hop kettle) and combined with hop or hop products. The quantity of added hop depends on the type and quality of beer. 

Treatment with activated carbon, applied to the water used in brewing, has a favorable effect on the quality of beer produced. 

Le Van, V. M., Strehaiano, R, Nguyen, D. L., Taillandier, P. (2001). Microbial protease or yeast extract - alternative additions for improvement of fermentation performance and quality of beer brewed with a high rice content. Journal of the American Society of Brewing Chemists, 59, 10-16. 

In modern processes, the classical brew kettle is replaced by a whirlpool kettle with external cooker. Shorter boiling times and a better quality of beer are achieved with this system. Moreover, separation from the spent hops can be conducted in the same vessel. 

Wort boiling with hops or hop products is done in a brew kettle (hop kettle) in which the initial and subsequent worts from the lautering step are collected. Addition of hops is adjusted according to the type and quality of beer desired. The quantity (in hop cones/hectoliter) for fight lager beer is 130-150 g for Dortmund-type beer, 180-220 g for Pilsener beer, 250-400 g for dark Munich beer, 130-170 g and for malt beer and dark bock beer, 50-90 g. The critical factor is the content of bitter substances in the hops selected. The utilization of the bitter substances (a-acids) is only 30-35%. 

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