Research on malting and brewing raw materials and technologies - MSM6019369701
The Research Institute of Brewing and Malting is the only institute in the
High attention is devoted to research on brewing materials, technological processes of malt and beer production and research in the area of ecology, energy and norm-setting activity conducted within the Research Plan of the RIBM.
Research of malting and brewing raw materials includes:
I. Research of brewing raw materials
Subject of research in the area of brewing raw materials includes first of all composition and structure of a barley caryopsis, physiology and biochemistry of the initial phases of germination and the effect of barley characters on usability of barley as a raw material for malt and beer production. As a considerable part of barley production is not determined for brewing, further purpose of research is to deepen knowledge contributing to barley use in food and feed or other industries. Hop composition, the effect of hop on the sensorial profile and sensorial and colloidal stability of the final product, i.e. beer, are other important research activities. In addition, substances beneficial for health, vitamins and antioxidants are also investigated. Issues relating to health safety of brewing materials and final products form an integral part of solution. Emphasis is placed on defining specific characters of materials recommended for production of beer with the Protected Geographical Identification “České pivo“ (Czech Beer).
II. Research of technological processes at malt and beer production
Subject of research in the area of technological processes at malt and beer production includes use of malting technologies for processing of barley and also other cereals for their use in food, feed and other industries. At the same time, research promotes the use of new types of brewing materials, development of new foodstuffs or food adjuncts. The aim is to improve the use of the materials produced by Czech growers and production capacity of small and large malt houses for production of new and health-beneficial products. The research subject in the area of brewing technology is focused on study of the optimal varietal composition of materials, optimal brewing technology and yeast strain for production of beer with colloidal and sensorial stability with the Protected Geographical Identification “České pivo“ (Czech Beer).
III. Research in the area of ecology, energy and norm-setting activity for malting and brewing
Subject of research in this area is ecology, energy of malt and beer production, mainly in small and middle malt houses and breweries. Creation of new legal rules and norms for evaluation of materials and products and maintaining the Protected Geographical Identification “České pivo“ (Czech Beer) is another important part of the activity of the institute.
For more detailed information about the Research Plan and the results achieved visit the web pages