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W artykule opisano warunki stosowania metody HGB z zachowaniem wysokiej jakości piwa. Przedstawiono cykl produkcji piwa od wytwarzania stężonej brzeczki do rozcieńczania piwa i obróbki zużytych drożdży. Stwierdzono zmniejszoną aktywność enzymów amylolitycznych, zmniejszoną rozpuszczalność tlenu, przedłużony czas fermentacji i zwiększoną zawartość octanu etylu w fermentującej stężonej brzeczce. Przedstawiono szczególne wymagania dla wody technologicznej stosowanej w tej metodzie.
Different varieties and problems of High - Gravity - Brewing are described. Starting with a view on the wort production other processes, like wort clarifying, cooling of wort, fermentation, maturation and cases of y east treatment follow. Aspects of special problems, such as lower α-amylolytic activities at increasing mash concentrations, the relation between O2-solubility and increasing wort concentrations and influences of longer terms of fermentation are parts of discussion. The authors give notice to the higher content of ethylic acetate and the relations for its confirming by using High - Gravity - Brewing. The lesson end up with some quality standards on blending water and influences on redilution practising this special kind of brewing.
Content available Biroturystyka w Polsce – charakterystyka zjawiska
The present paper deals with conditions and opportunities for the development of beer tourism in Poland. The first part characterises the phenomenon. The definition of beer-related tourism can be based on a better-researched phenomenon, namely wine tourism. According to R. Plummer et al. (2005, 449), beer tourism includes excursions to breweries, participation in beer festivals and other beer-related events, during which beer tasting and experiencing the local beer culture are the most important motivation factors for the visitors. The author proposes a classification of beer tourism attractions consisting of two categories: facilities and events. Four types of facilities are distinguished. The fundamental type consists of production breweries, in which the production function dominates. An interesting type are brewpubs, which function both as breweries and as restaurants. Other facilities are being created, too, whose main function is serving the tourists and other visitors. These are mainly brewery museums. The last type of facilities are places where beer is being served, such as pubs. The second category consists of events, divided into two types: events and festivals devoted to beer and, more broadly, culinary and regional events. The second part of the paper presents selected examples of facilities and event related to beer tourism in Poland. Described are breweries, brewpubs, brewery museums, beer routes and beer festivals. The author's discussion unambiguously indicates great potential for beer tourism in Poland. On the one hand, a distinct demand for this kind of attractions and services can be observed, which results from a growing interest in beer making and beer culture. On the other hand, many varied places exist where tourists interested in beer can satisfy their needs and motivations.
The paper describes the impact of lipoxygenases on sensory stability of beer, the factors affecting the activity of lipoxygenases in malt and changes in lipoxygenases activity during malt storage and brewing process.
W artykule omówiono znaczenie lipooksygenaz w kształtowaniu stabilności sensorycznej piwa, czynniki wpływające na aktywność lipooksygenaz w słodzie oraz zmiany aktywności lipooksygenaz w trakcie magazynowania słodu oraz procesu produkcji piwa.
Bock is one of the heaviest and maltiest beers in the world, which has a long history. It comes from Einbeck in North Germany, but survived up till now thanks to Munich brewers, South Germany. It can be a pleasurejio feel its special flavour, savour and colour, different than the most popular beers have.
The content of the selected biogenic amines (phenylethylamine, putrescine, cadaverine, histamine, tyramine and spermidine) in the light and dark beers of domestic breweries production has been studied. Twenty samples of beer available on the market were evaluated. For the quantification of the above compounds in beer the method of gas chromatography after their prior derivatization was used. It were found the differences in the presence of selected biogenic amines in analyzed samples of beer, while in some cases exceeding the limit value of total concentrations of selected amines was observed. The authors suggest the desirability of controlling the level of biogenic amines occurrence in beer as one of the parameters of its health quality evaluation.
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