Old but still good - Comparison of malting and brewing characteristics of current and historical malting barley varieties

Historical Czech malting barley varieties ChlumeckATIN SMALL LETTER Y WITH ACUTE, StupickATIN SMALL LETTER Y WITH ACUTE staroceskATIN SMALL LETTER Y WITH ACUTE, OpavskATIN SMALL LETTER Y WITH ACUTE Kneifel, and Diamant were tested in pilot malting and brewing tests (50 L) of 12% pale lager and compared with five Czech barley varieties recommended for the production of the beer with the protected geographical indication 'Ceske pivo'. The grain yield of the historical varieties (6.00-7.83 t/ha) was lower compared to the current varieties (8.23-9.39 t/ha). The malts from the historical varieties had high nitrogen content (12.45-13.89%), and low extract (75.2-78.6%), proteolytic (Kolbach index 37.4-40.9%) and cytolytic modification (friability 46.2-57.7%) was also low. Apart from lower extract yield and lower beer filtration rate, the experimental malts from the historical varieties were well processable in the pilot brewery. The sensory quality of the beers was very good (overall impression 3.3-3.8 points), fully comparable to beers made from malts from current barley varieties (3.4-3.9 points). Cluster analysis clearly differentiated the sensory profile of beers of historical and current barley varieties. The historical malting barley varieties under study may find their use mainly in the production of regional microbreweries.