The extensive use of pesticides in agriculture has led to the presence of their residues in soil, water sources, and crops. Among these, the plant growth regulators chlormequat and mepiquat are commonly employed to regulate plant growth. The European Union has established maximum residue limits (MRLs) for different types of cereal (barley 7 mg/kg for chlormequat and 4 mg/kg for mepiquat). However, the extent to which these compounds are transferred from raw brewing materials into beer remains poorly understood, and no regulatory limits currently exist for their concentrations in beer. This study aimed to develop and validate a rapid, cost-effective, and straightforward analytical method for the simultaneous determination of chlormequat and mepiquat in beer. A Dilute and Shoot strategy was evaluated: degassed beer samples were diluted with acetonitrile and analysed using a Waters Acquity UPLC system coupled with a XEVO TQ-S micro mass spectrometer, including electrospray ionization (ESI). Chromatographic separation was achieved using an isocratic elution on a Kinetex (R) 1.7 mu m (100 & times; 2.1 mm) HILIC column. Method performance was assessed in terms of linearity, detection and quantification limits, precision, and accuracy. Recoveries were 89% for chlormequat and 84% for mepiquat, with relative standard deviations (RSDs) not exceeding 4%. A total of 90 beer samples were analysed, revealing contamination in 86% of samples, with concentrations ranging from 0.1 to 28.9 mu g/L.
The alpha acids content of Czech hops from the 2025 harvest was evaluated using pre-harvest forecasts, harvest forecasts and final analytical data obtained from more than 3,300 commercial and farm samples processed by three independent laboratories. Weather conditions during the 2025 growing season differed from those in 2024, mainly because of lower summer temperatures and lower precipitation totals during April-September, while September rainfall was high but had only a limited effect on harvest results. In the Saaz variety, the final alpha acids content reached 3.52% w/w in the & Zcaron;atec region, 3.33% w/w in the & Uacute;& scaron;t & ecaron;k region, and 3.23% w/w in the Tr & scaron;ice region, i.e. values higher than those recorded in the preceding three crop years and closer to the long-term typical range for this variety. Among the Czech hybrid varieties, the highest alpha acids contents were observed in Agnus, Vital, and Rubin, while Sl & aacute;dek, Premiant, Kazbek, Saaz Late, Saaz Special, and Saaz Shine also showed commercially relevant levels. The total production of alpha acids in the Czech Republic in 2025 was estimated at 297.8 t, with Saaz accounting for 59% of total alpha acid production despite occupying 82.1% of the harvested area. The results confirmed the dominant role of weather conditions, but also highlighted the effects of stand age, planting material and local environmental conditions on the final alpha acids content.
Pre-harvest sprouting represents a serious agronomic risk in spring barley cultivation, particularly in years characterised by increased air humidity and more frequent rainfall during the pre-harvest and harvest periods. This study evaluates the risk of pre-harvest sprouting in selected spring barley varieties tested in the Czech Republic in 2023. Pre-harvest sprouting intensity was assessed using the Falling Number and Rapid Visco Analyser methods. The results indicate that the site had a dominant effect on pre-harvest sprouting (approximately 70%), while the variety influenced pre-harvest sprouting by 16-18%. Astrong correlation (r = 0.978***) was found between the values obtained by the Falling Number and Rapid Visco Analyser methods, confirming that both methods yield consistent results. The LG Tuplak variety showed a low risk of pre-harvest sprouting. The Kimberly, RGT Proxima, and Guzel varieties had a high risk of pre-harvest sprouting. The study highlights the importance of selecting suitable varieties and growing sites as key factors in minimising the risk of grain pre-harvest sprouting.
Pre-harvest sprouting represents a serious agronomic risk in spring barley cultivation, particularly in years characterised by increased air humidity and more frequent rainfall during the pre-harvest and harvest periods. This study evaluates the risk of pre-harvest sprouting in selected spring barley varieties tested in the Czech Republic in 2023. Pre-harvest sprouting intensity was assessed using the Falling Number and Rapid Visco Analyser instruments. The results indicate that the site had a dominant effect on pre-harvest sprouting (approximately 70%), while the variety influenced pre-harvest sprouting by 16 and 18%. A strong correlation (r = 0.978***) was found between the values obtained by the Falling Number and Rapid Visco Analyser instruments, confirming that both methods yield consistent results. The LG Tuplak variety showed a low risk of pre-harvest sprouting. The Kimberly, RGT Proxima, and Guzel varieties had a high risk of pre-harvest sprouting. The study highlights the importance of selecting suitable varieties and growing sites as key factors in minimising the risk of grain pre-harvest sprouting.
Two new Czech hop cultivars, Art and Uran, were developed within the national hop breeding program of the Czech Republic to improve drought tolerance while maintaining high brewing quality. The cultivars were evaluated for agronomic performance, chemical composition, and sensory properties in both hops and beer. Drought tolerance was assessed by measuring photosynthesis (A) and transpiration (T) rates under water stress using a portable photosynthesis system, complemented by visual evaluation. Art showed the highest drought resistance, maintaining photosynthetic activity and minimal stress symptoms even after ten days without irrigation. The chemical composition of both cultivars was stable. Art contained on average 5.8% w/w of alpha acids with a balanced alpha/beta acid ratio of 1.07, while Uran reached 11.9% w/w and a ratio of 2.34, confirming its classification among bitter hops. Art expressed a fine aroma–flavour character with citrusy and herbal tones, whereas Uran combined bitter and flavour attributes with woody and spicy notes. In brewing trials, both cultivars effectively transferred their aroma into beer. Art produced a delicate bitterness with fruity–herbal notes, while Uran yielded a moderate bitterness with hoppy–woody tones. Both represent promising, drought-tolerant cultivars expanding the diversity of Czech hops.
Within the framework of malting barley quality monitoring, the quality of malting barley from the 2025 harvest in the Czech Republic was evaluated in relation to the course of the growing season, which was characterised by pronounced climatic stress, particularly prolonged drought and elevated temperatures. A total of 216 barley samples were analysed, demonstrating significant regional variability in key quality parameters, especially protein content, the sieving fraction above 2.5 mm sieve and Falling number. Although the majority of samples met the requirements for basic physical parameters, approximately 46% of the samples did not comply with the prescribed protein content range (10–12%), predominantly due to low protein levels. From a technological perspective, the harvest was characterised by very good germination capacity, optimal moisture values and an overall good health status of the grain. The occurrence of pre-harvest sprouting was recorded only in a small proportion of samples, mainly in regions affected by interrupted harvesting. Despite the fact that only 36% of the samples complied with all requirements of the Czech standard ČSN 46 1100-5, the overall technological potential of the 2025 malting barley harvest can be assessed as favourable, with good prospects for malting and brewing applications.
The inclusion of Czech beer culture on the List of Intangible Cultural Heritage of the Czech Republic has renewed interest in the history of Czech brewing. In 2024, there were 528 microbreweries (producing up to 10,000 hectolitres) and 44 industrial breweries, i.e., those exceeding this production treshold (Czech Microbrewery Association, 2025). However, no study has so far addressed how many breweries have been in operation for more than a century and which of them represent the key bearers of Czech brewing traditions. This text is intended as a pilot contribution. Its aim is to identify these bearers of tradition according to a certain key, with some difficulties indicated in the text. Another aim is to compare their production capacities at different historical stages and to determine which operations contain the oldest still-functioning brewhouses in the Czech Republic, or at least parts of them, and to describe these brewhouses. The main added value of the text lies in the analysis of the statistical data provided by the selected sample of breweries and in the completeness of these data with respect to production volumes in the chosen years. We follow their overview chronologically in comparison with the total number of breweries in an effort to indicate the main aspects of the circumstances surrounding the establishment and closure of breweries in our territory.
Six hop genotypes with high drought tolerance were developed and submitted to the registration trials of the Ministry of Agriculture of the Czech Republic. These genotypes were planted in semi-operational plots at a dry, non-irrigated site in Nesuchyn & ecaron; and at an irrigated control site near the Oh & rcaron;e River in Ryb & ncaron;any. Two genotypes, 5165 and 5304, represent bitter hops with alpha-acid levels above 10% w/w. Three genotypes, 5432, 5461 and 5465, are aroma hops with alpha-acid contents ranging from 6.05% (5465) to 6.95% (5461). Genotype 5559 is a fine aroma type with subtle flavour-hop notes combining attributes typical of Saaz and Kazbek. For all genotypes, the content and composition of hop resins and essential oils, as well as the intensity and character of cone aroma, were evaluated at both sites from 2023 to 2025. In 2025, two genotypes were registered as new Czech hop varieties. Genotype 5165 was registered as Uran, with an alpha-acid content of 11.56-12.61% w/w, beta-acid content of 4.78-5.08% w/w, and essential-oil levels of 1.77-2.19% w/w. Uran exhibits a high aroma intensity dominated by spicy (black pepper, lovage, garlic, onion) and woody (conifer) notes. Genotype 5559 was registered as Art, with an alpha-acid content of 5.42-6.46% w/w, beta-acid content of 5.22-5.82% w/w, and essential-oil levels of 1.02-1.43% w/w. Art combines a hop character reminiscent of Saaz with citrus notes (lemon, orange peel, zesty lime) and fruity tones (sweet tropical fruit such as mango and papaya) inherited from its maternal variety Kazbek.
Microbiological contamination of beer often leads to the formation of carbon dioxide and consequently to an increase in internal pressure in sealed containers. Excessive pressure poses safety risks and may result in the destruction of the package. We developed and characterized a non-destructive device that determines internal pressure in beer cans by measuring their acoustic resonant frequencies. The method is based on exciting the can with a mechanical impulse and recording the resulting vibrational response with a microphone. The dominant resonant frequencies shift to higher values as internal pressure increases. Experiments performed on cans with defined CO2 concentrations and temperatures demonstrated a linear relationship between resonant frequency and internal pressure over a wide range. The device achieves high repeatability and resolution and allows rapid, non-destructive monitoring of pressure changes in sealed cans. This makes the technique suitable for storage studies and for detecting pressure increases associated with microbiological spoilage.
The Indian state of Manipur is a significant part of the Indo-Burma biodiversity hotspot. With a long history of maintaining their culture and customs, the Indo-Mongoloid Meitei depend upon a varied bio-resource system for their livelihood, food, and medicine. Hawaijar, Soibum, Soidon, Hentak, and Ngari are examples of fermented foods that are necessary for traditional ceremonies, rites, and celebrations. These foods have a lot of taste, nutrients, and microorganisms. They also have several health benefits. Traditional fermented dishes from the Meitei people in Manipur are nutrient-dense and flavorful.
This case study examines the impact of production methods and barley varieties on the quality of farmhouse malts. The experiment used samples of three spring barley varieties: the two-row varieties Domen and Thermus, and the six-rowvariety Bredo. Four samples of farm malts were produced from these varieties using different production methods, which are described in tables. The differences in quality between the samples were significant. The sample labelled Thermus JG produced malt that approached current quality standards. The other three samples showed low levels of modification. The extract content in the malt dry matter ranged from 72.7% to 79.5%, the Kolbach index ranged from 32.6% to 33.7%, and the beta-glucan content ranged from 1010 to 1290 mg/l. The farm malt samples produced cloudy wort, and the mash aroma was described as burnt, smoked and smoky. The laboratory malt produced in the micro-malting plant also had significantly low quality. The results indicate that the choice of variety and production method has a crucial impact on the quality of the final malt.
The study investigated the contamination of malting barley grain with mycotoxins of Fusarium during the process of growth and development of grain and its subsequent processing in the malting plant into manufactured beer. Attention was focused on their hygienic quality, zearalenone and deoxynivalenol content was determined by HPLC. None of the samples exceeded the legal limits. The experiment evaluated the influence of cultivar (Francin, Bojos), the effect of nitrogen fertilization rate and fungicide treatment. Francin appeared more resistant to ZEA occurrency, while Bojos was more resistant to DON occurency. Nitrogen fertilization rates of 80 and 110 kg/ha may have caused a higher susceptibility of the crop to Fusarium attack. The hypothesis that mycotoxin susceptibility would increase with increasing fertilization rate was not supported. The environment of the malt house may also have contributed to the increase in mycotoxin content. In the case of fungicide application, it cannot be clearly assessed whether it affected the mycotoxin content. The field experiment was adversely affected by bad weather. Differences (P < 0.05) were found when monitoring the ZEA and DON content of Bojos and Francin grain samples. The ZEA content of Bojos and Francin malt were not different (P > 0.05). Significant differences (P < 0.05) were found when monitoring the DON content of Bojos malt samples, the DON content of the Francin malt was comparable (P > 0.05). The Bojos beer samples were not different in ZEA and DON content (P > 0.05). For Francin beer, there were differences (P < 0.05).
The brewing qualities of hop raw materials are critical in the selection of varieties for beer production. The accumulation of bitter substances, polyphenolic substances and essential oil in hop cones depends on the variety and weather conditions. In this regard, the aim of our research was to scientifically substantiate the proportion of influence of stressful weather factors and varietal characteristics on the process of forming the brewing qualities of hop cones during 2012–2022. For the study, hop cones of 9 varieties of aromatic and bitter types were selected, which were grown in the conditions of hop enterprises in the Zhytomyr region of Ukraine. It was found that in terms of bitter substances content and their variability, the most perspective from the technological point of view were Zagrava (23.0%) and Ruslan (26.1%) varieties with Vp = 8.0–11.7%. The maximum values of alpha-acid content were observed in the same varieties – 5.7% and 9.2%, respectively, with low and medium variability over the years of research (Vp = 8.7–14.0%). The highest stability in the content of polyphenolic substances (Vp = 6.4–8.3%) was found in the varieties Zlato Polissya and Ruslan. The content of essential oil was characterized by high variability (Vp up to 49.4%), the most stable were the varieties Zlato Polissya (Vp = 17.0%) and Ruslan (Vp = 22.8%). It was established that during the study period, the dominant influence on the content of bitter substances, alpha acids and essential oil was exerted by the variety (up to 69.1%), while the content of polyphenolic substances in aromatic hops was determined by weather conditions (34.3%). The results highlight the importance of varietal characteristics in the stability of the biochemical composition of hops in a changing climate. The results are of practical importance for growers and brewers, as well as for hop breeding. Resistant varieties are highly to be used more as a starting material for the creation of new hop varieties that will be more resistant to climate change and provide more stable indicators of brewing qualities of hops.
After the 2024 harvest, six barley varieties were registered in the Slovak Republic, including three spring barley varieties with malting quality. After two years of testing, the spring malting barley varieties Buzzer, LG Allegro, and LG Baryton were registered. The grain volume weight was above 65 kg/hl for all three varieties. The varieties showed excellent malting quality. They provided sweet wort with an extract content in dry malt matter ranging from 82.7–83.4%. The intensity of proteolytic modification was high to very high (Kolbach index 51.1–53.4%). Cytolytic modification was at an optimum level (friability 93–98%, β-glucan content in sweet wort 60–74 mg/l). The sweet wort had a satisfactory composition (apparent final attenuation of 80.9–81.3%). The varieties tested gave clear sweet wort.
After the 2024 harvest, the following varieties of spring malting barley were registered in the Czech Republic: LG Vaclav, Matika, Starship, and SY Signet, along with the varieties of winter non-malting barley: Organa, KWS Antonis, and RGT Alessia. The LG Vaclav variety exhibited low levels of proteolytic and cytolytic modification and a low level of apparent final attenuation, thus meeting the conditions required for varieties recommended for the production of beer with the protected geographical indication 'České pivo'. The spring barley varieties Matika, Starship, and SY Signet demonstrated very good malting quality. They provided malt with a rich extract content. Proteolytic modification was optimal to higher for these varieties. The degradation of cell walls was at an optimal level for the mentioned varieties. The β-glucan content of malt wort was at a satisfactory to optimal level. The wort of these varieties was mostly clear.
The alpha acids content of the 2024 hop crop in the Czech Republic was evaluated using a pre-harvest forecast, a harvest forecast and a reality. The alpha-acids value in the Saaz variety was 2.72% w/w, in the Žatec (2.87% w/w) and Tršice (2.47% w/w) hop growing regions the content was well below the long-term averages, and in the Úštěk region (3.38% w/w) it was in line with the average. In Žatec and Úštěk, the alpha acids of the most widely cultivated hybrid varieties Sládek (7.5 and 6.7% w/w) and Premiant (7.5 and 8.5% w/w) were significantly higher than in Tršice (Sládek 4.8% w/w, Premiant 6.0% w/w). The values of the varieties Saaz Late and Saaz Special were below the average, while Kazbek (6.49% w/w) showed a good tolerance to weather conditions and the alpha acids content slightly above the average. The bitter varieties Agnus, Rubín and Vital with alpha acids content of 11–13% w/w give very stable alpha acids values over the long term, with 2024 corresponding to previous vintages. The harvest forecasts for alpha acids this year were in a very good agreement with reality. The year 2024 was relatively rich in water, but the distribution of rainfall over time was not optimal. Average monthly temperatures during the growing season were 1–2 °C above long-term averages, and the year as a whole was very warm. The Czech Republic's hop harvest (total of 6494 tonnes, yield 1.34 t/ha) was average in 2024. The total alpha acids production from the 2024 harvest was average at 242.5 t. The Saaz hops (82.1 % of the harvested area) accounted for 55% of the total. Bitter hop varieties cope better with adverse weather conditions than aromatic varieties.
Changes in the color of a Tuzemák distillate were monitored over a period of 24 months. The experiment was designed in cooperation with the manufacturer. The manufacturer was looking for a suitable type of bottle to sale the product. Dark and clear glass bottles with Tuzemák were stored in two temperature regimes (6 °C, 20 °C). The bottles were placed i) in a dark room, ii) in a room with daylight and iii) under LED fluorescent lighting. Color changes were monitored during the storage period using a Konica Minolta CM 3500d spectrophotometer. The results confirmed that storage conditions have a significant effect on color stability. The most stable color was observed in Tuzemák’s samples stored in a dark bottle in a dark room at low temperatures (± 6 °C). The effect of light and temperature on storage in dark bottles was weaker than in clear bottles. The color of the samples stored in clear bottles at higher temperatures was paler than that of the samples stored in dark bottles at low temperatures.
The brewing technology of kelp beer with kelp powder and its anticoagulant effect were explored in this study by pre-trials and laboratory-scale tests, the adding method and dosage of kelp powder were determined by analysis of anticoagulant effect and sensory evaluation of beers. Then, a 100 L pilot-scale brewing was successfully accomplished, and the physicochemical indexes and flavor components of final kelp beers were determined, the anticoagulant effect of kelp beer was assessed by measuring the values of activated partial thromboplatin time (APTT, 123.16±1.96 s), prothrombin time (PT, 32.80±0.26 s), and thrombin time (TT, 14.22± 0.51 s), which were higher than those of control beer. Finally, by the analysis of infrared spectroscopy, it was the polysaccharides and fucoidans originated from kelp powder in brewing that imparted the anticoagulant effect of kelp beer.
This case study examines the impact of production methods and barley varieties on the quality of farm malts. The experiment used samples of three spring barley varieties: the two-row varieties Domen and Thermus, and the six-row variety Bredo. Four samples of farm malts were produced from these varieties using different production methods, which are described in tabular form. The differences in quality between the samples were significant. The sample labelled Thermus JG produced malt that approached current quality standards. The other three samples showed low levels of modification. The extract content in the malt dry matter ranged from 72.7% to 79.5%, the Kolbach index ranged from 32.6% to 33.7%, and the ß-glucan content ranged from 1010 to 1290 mg/l. The farm malt samples produced cloudy wort, and the mash aroma was described as burnt, smoky, and smokey. The laboratory malt produced in the micro-malting plant also had significantly low quality. The results indicate that the choice of variety and production method has a crucial impact on the quality of the final malt.
The pest Drosophila suzukii also causes significant damage to grapevine berries. Kaolin-based products and biostimulants were tested in an experiment to reduce the development of Drosophila suzukii and the development of sour rot, while the effect on grape quality parameters was also investigated. Surround, building kaolin, NovaFerm Orion, NovaFerm Sirius and Hycolat were tested on Riesling, Traminer and Palava varieties between 2023 and 2024. In terms of reducing damage to Drosophila suzukii berries, the most effective application was Surround (3%, 5%). Of the biostimulants, NovaFerm Orion and Hycolat were the most effective. The same products also showed good efficacy in point of reducing the development of sour rot. In view of the effect on grape quality parameters, the most significant negative impact was on pH values. Rheinriesling and Traminer showed an increase in pH values compared to the untreated control. pH is a very important parameter in the context of grape processing and fermentation.
