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Nordic Journal of African Studies, 2015 Beer tourism is a growing dimension of culinary or food tourism. In terms of culinary tourism South Africa is traditionally associated with wine tourism. However, the country is experiencing the rise of beer tourism.
Christian M. Rogerson +1 more
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Kvasný průmysl, 2014 Beer is indisputably a healthy beverage. Its consumption brings to the consumer many benefits, especially refreshment and relaxation. Beer has a positive effect on digestion, and is a source of essential nutrients and micronutrients.
Jana OLŠOVSKÁ +3 more
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The production of alcohol free beers with citric acid cycle defect.
Kvasný průmysl, 2002 For production of alcohol free beer was used Saccharomyces cerevisiae with citric acid cycle defect. The ethanol concentration of all beers, produced in charge or continuos process by means of traditional or immobilised yeast was negligible ...
D. ŠMOGROVIČOVÁ +2 more
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Molecules, 2020 This study was performed to determine the possibility of using mango fruit (Mangifera indica) in brewing technology. The aim of using the SPME-HS-GC-MS technique was to assess what changes occurred in the volatile composition of mango beers brewed in ...
Alan Gasiński +5 more
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Significance of sulphur dioxide in beer.
Kvasný průmysl, 2006 The article describes the role of sulphur dioxide in beer, being active as an antioxidant, an antimicrobial substance or a substance disguising stale beer flavour.
Josef DVOŘÁK +7 more
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E-Management, 2023 The article studies current trends in consumer behavior that affect the beer and beverages market with the help of electronic technology. The peculiarities of behavior of beer and alcoholic beverages buyers during a crisis have been noted.
V. V. Stroev +2 more
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A Contribution to Analysis of "Czech Beer" Authenticity
Czech Journal of Food Sciences, 2009 Total benefit effect of beer is a result of many individual contributions of natural substances present in such complicated biological material. Recently, regional mark "Czech beer" was obtained by EC.
S. Obruča +5 more
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The non-Saccharomyces yeasts as novel starter cultures to innovate beer brewing
CyTA - Journal of FoodWith the increasing number of craft beer enthusiasts and the expanding beer consumer market, the current commercial brewing yeasts used in beer brewing have been domesticated with specific phenotypic ranges that limit the generation of novel flavor ...
Xiaoxu Qin +4 more
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Motivation of Participation in Beer and Brewery Festivals in the Czech Republic
Kvasný průmysl, 2019 Beer and brewery events are a commercial, marketing and social phenomenon. Besides the consumption of beer, they also offer an interesting cultural and gastronomic component and present an opportunity to meet family and friends.
Josef Vacl
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The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality
Molecules, 2022 Background: The article considers the phenolic hop compounds’ effect on the quality indicators of finished beer. The topic under consideration is relevant since it touches on the beer matrix colloidal stability when compounds with potential destabilizing
Irina N. Gribkova +5 more
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