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The pilot plant and full-scale trials were made with malts from barley varieties Bojos and Tolar.The wort and beer were analysed to find out whether Tolar variety could be substitute for Bojos variety. Bojos variety had a very good wort extract, lower content of β-glucans and a perfect wort clarity. The results of Hartong VZ 45 °C, FAN and final attenuation were on the similar level as Tolar variety. Contents of fermentable sugars and dextrins in worts from Bojos and Tolar were very similar. Bojos variety proved a lower final attenuation limit.Worts from this variety excelled with lower β-glucans content and higher pH results. Very low turbidity of sweet wort during lautering and hopped wort during cooling correlated with perfect clarity of congress wort. Excellent filterability in full-scale trial was found out. Tannoid content in cold wort of Bojos was higher than the one of Tolar variety. A tannoid content and SASPL number in packaged beer corresponded to the required colloidal stability. Testing panels did not find any significant differences.The pilot plant and full-scale trials were made with malts from barley varieties Bojos and Tolar.The wort and beer were analysed to find out whether Tolar variety could be substitute for Bojos variety. Bojos variety had a very good wort extract, lower content of β-glucans and a perfect wort clarity. The results of Hartong VZ 45 °C, FAN and final attenuation were on the similar level as Tolar variety. Contents of fermentable sugars and dextrins in worts from Bojos and Tolar were very similar. Bojos variety proved a lower final attenuation limit.Worts from this variety excelled with lower β-glucans content and higher pH results. Very low turbidity of sweet wort during lautering and hopped wort during cooling correlated with perfect clarity of congress wort. Excellent filterability in full-scale trial was found out. Tannoid content in cold wort of Bojos was higher than the one of Tolar variety. A tannoid content and SASPL number in packaged beer corresponded to the required colloidal stability. Testing panels did not find any significant differences.

Changes to the mashing processes may be made in breweries in order to save energy and time due to the growing economical pressure. The goal of the experiment was to find and describe any changes in analytical and sensory parameters of beer prepared using different methods and based on the results point out any potential concerns. The same raw materials were used for the brewing, only the mashing processes varied with each individual batch.The experiment was conducted in a pilot-plant scale. Four basic ordinary mashing methods - infusion and single, double and triple mash decoction - were chosen.The mashing was aimed to fully utilize the economic and time advantages of the intensified methods. With the increasing intensity of the method the mash-in temperatures increased and mashing time decreased. The most distinct differences among the individual mashing procedures were shown by the parameters affected directly by the mashing process, like wort colour and coagulable nitrogen, which result from the heat load. Other parameters are dependant on the ;content of the substances entering the kettle boil that is especially bitterness, cold break content, level of solids in Imhoff's cone, content of soluble nitrogen, level of total, oxidizable and oxidized polyphenols, tannoids, anthocyanogens, alpha-glucans and dimethylsulphide in the wort. No significant connections were found between the mashing method and the content of hot break in the wort, the oxalates in the wort and the beta-glucans in the wort and the filtered beer. The content of fatty acids in the wort and the beer as well as the sugars in the wort were comparable, only in the case of two- and three-mash decoction methods higher content of glucose was measured.The content of sugars in green and filtered beer was found to be at the expected level given the degree of attenuation. The clarity of the filtered beer was also comparable given the pilot-plant scale plate and frame filter was used. The mashing process significantly affects the character of the finished beer and that is why it is important to follow the traditional mashing method. Although it is possible to achieve similar analytical results using different technological (mashing) processes, it is obvious that the final effect of the individual beer components will dramatically influence the taste panel results. A change of the brewing process can have fatal consequences especially for Czech beers, which are traditionally brewed using decoction mashing resulting in their exceptional drinkability.Changes to the mashing processes may be made in breweries in order to save energy and time due to the growing economical pressure. The goal of the experiment was to find and describe any changes in analytical and sensory parameters of beer prepared using different methods and based on the results point out any potential concerns. The same raw materials were used for the brewing, only the mashing processes varied with each individual batch.The experiment was conducted in a pilot-plant scale. Four basic ordinary mashing methods - infusion and single, double and triple mash decoction - were chosen.The mashing was aimed to fully utilize the economic and time advantages of the intensified methods. With the increasing intensity of the method the mash-in temperatures increased