The 23rd “Brewing and Malting Days” event starting today in České Budějovice

15. 10. 2009 | České Budějovice

During the 15th - 16th October, the premises of the Metropol Culture House in České Budějovice are going to be filled with nearly 300 experts from the brewing, malting and hop-growing trades. Representatives from production plants, secondary schools and universities as well as research centres are going to exchange the latest pieces of knowledge in this field - a field that belongs amongst significant parts of the Czech economy, at the same time substantially helping to promote the Czech Republic abroad. This year’s event is being organised by the Brewing and Malting Research Institute, the Zymurgy and Bioengineering Institute of the University of Chemistry in Prague and Budweiser Budvar N.C. A total of 42 expert lectures are on the agenda, three of them being presented by Budweiser Budvar representatives (the list of lectures can be found in the attachment.

Budweiser Budvar’s own research unit is managed by a prominent scientist Jan Šavel, CSc., who has been significantly contributing toward the worldwide expert debate on the subject of flavour stability of beer. “The course and speed of beer aging (i.e. negative sensory changes) are considerably affected by the fine composition of brewing water” is one Mr Šavel’s discoveries, which represents an important argument in the debate whether beer brewed under licence is identical worldwide as far as the flavour is concerned, irrespective of the place of brewing or not.

The lectures of Budweiser Budvar’s representatives will basically follow the subject significantly influenced by Mr Šavel in the Czech brewing industry - i.e. practically utilizable brewing inspection method and the related method of quality management of brewing.

One of the lectures covers the basic brewing analysis - determining the residual beer extract and consequent other basic parameters, such us the fermentation grade of alcohol content. The subject will be discussed in the context of modern optical equipment, with the lecturer speculating about the possible shape of brewing analytics today had the modern optical equipment been available earlier.

The second lecture focuses on analytic methods used to analyse brewing ingredients. Since the beer’s basic quality parameters (flavour and aroma) are mostly the result of the ingredients used, the quality inspection of ingredients is of key importance to a traditional brewery, therefore Budweiser Budvar’s research unit has been intensively focusing on this area. One of the Budweiser Budvar research outcomes is a unique use of near infrared spectroscopy (NIR), with their own created calibration models, which can e.g. distinguish very sensitively, whether the quality of purchased hops and malt meet traditional Budvar ingredients’ quality. Furthermore, the interaction of the conventional laboratory methods and the modern instrumental ones (e.g. NIR) enables to decrease time and personnel requirements for laboratory analyses if the amount of observed samples and tested elements during the monitoring of the purchased ingredients’ quality increases.

The third lecture is going to briefly sum up Budweiser Budvar’s contribution toward the Czech brewing industry.

‘The town of beer and pencils’ has been host to the brewing congress already twice before - in 1985 and 1995. Since the event represents a happening of extraordinary significance for the town of České Budějovice, the town mayor Mr Juraj Thoma has taken it under his patronage.

The media can enter the congress free, after presenting the press pass.

Media contact

Ing. Petr Samec Dr.


+420 387 705 284

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