The results of Budweiser Budvar’s research work successfully presented at the World Brewing Congress 2008

14. 8. 2008 | České Budějovice

Being one of the most significant domestic breweries, Budweiser Budvar N.C. has been actively concerned with the advancement and quality increase of beer. For that reason, numerous pieces of scientific research have been carried out by Budweiser Budvar. Some of their results have recently been presented at the World Brewing Congress 2008 (WBC). The Czech experts had been along with experts from more than 35 countries invited by the congress organisers to share their findings and experience. The WBC takes place regularly every four years and concentrates on current topics in the brewing field. This year’s congress was organised in Hawaiian Honolulu from 2nd to 6th August. 

The main topic of Budweiser Budvar, N.C.’s research experts’ presentation at the WBC 2008 was the technical presentation (poster) of beer aging, creating and dissolving the beer head as well as its modelling, using infrared spectroscopy 1 when inspecting brewing ingredients and observing the process of beer fermentation. “Our work was aimed at the topics that are currently relevant in present brewing industry, as they concern essential beer qualities by which a consumer judges beer’s quality. Our choice of interesting topics has been undoubtedly confirmed by not only the interest of the expert public but also the fact that our entire presented message was well accepted,” says Budweiser Budvar research department’s manager Jan Šavel, CSc. Some of the congress entries will be published, e.g. in the American expert magazine Technical Quarterly & The MBAA Communicator.

Budweiser Budvar, N.C. has been active in research and advancement activities, supports scientific publications and its experts often take part in the international scientific congress.  The main aim of Budweiser Budvar N.C.’s research is to improve beer qualities, therefore the influence of the beer’s quality features on the consumer and at the influence of the ingredients’ quality features on the required beer parameters. “We support the scientific advancement as the instrument of deeper understanding of comprehensive technology; however, our production as such is still managed using the same traditional rules and procedures based on selecting the top-quality raw materials as possible while applying the most modern ways of managing the production,” adds Budweiser Budvar brewing master Josef Tolar. Budweiser Budvar beer has itself owned a worldwide reputation particularly due to the traditional brewing process using whole heads of Žatec hops, assorted Moravian barley and finest soft water drawn from artesian wells more than 300 m deep below the brewery.

The WBC congress has been held since 1984. This year’s WBC saw its main speakers in Daniel W. Ben of PepsiCo International with a speech concerning permanently maintainable development in connection with the brewing industry, Scott Mortensen of the International Flavors and Fragrances Company with a speech relating to anticipating the consumers’ taste preferences in the dynamic market environment and finally Lester Jones  of the Beer Institute concentrating on the economic prospects of the global market and their impact on the brewing industry. The WBC 2008 congress was organised by the Master Brewers Association of the Americas and the American Society of Brewing Chemists in cooperation with the Brewery Convention of Japan, European Brewery Convention and the Institute of Brewing & Distilling. More information on WBC 2008 can be found at www.worldbrewingcongress.org.
  

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