Malt and sweet wort

slad, Malt and sweet wort

The analyses of malt quality are an elementary prerequisite for a control and operation of technological processes both in a malthouse, as well as beer production. The statement of parameters of malt quality in the form of a protocol from an independent laboratory is presented as a confirmation of satisfying contractual obligations while malt trade.

Qualitative parameters of malt such as extract, relative extract at 45 °C, Kolbach figure, diastatic power, reachable degree of fermentation, friability, content of β-glucan in wort, etc., are determined. Further, analyses required by legislation are performed, e.g., volume of mycotoxins, residues of pesticides, etc.

Most analyses are performed in Analytical laboratory of Malting Institute in Brno, some in Brewing Institute in Prague, or both aforementioned.

 

Analytical laboratory - Malting Institute in Brno

Basic Analyses of Barley and Malt (BABM):
Ing. Sylva Běláková, Ph.D. 
tel: +420 545 214 110 (38)
belakova@nullbeerresearch.cz

Raw Materials and Technologies (RMT):
Ing. Ivo Hartman, Ph.D. 
tel: +420 545 214 110 (25)
hartman@nullbeerresearch.cz

Secretary - Sample delivery:
Jana Vaňková
tel: +420 545 214 110
vankova@nullbeerresearch.cz

 

Analytical Laboratory - Brewing Institute Prague

Head:
RNDr. Jana Olšovská, Ph.D. 
tel: +420 224 900 150
olsovska@nullbeerresearch.cz

Secretary - Sample delivery:
Veronika Hriczová
tel: +420 224 900 151
azlpraha@nullbeerresearch.cz