Influence of the Driving Medium on the Gas Content in Beer and on Beer Sensorics
Jana Olšovská (Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2) | Pavel Čejka (Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2) | Martin Slabý (Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2)
The choice of technology used for keg beer tapping has a considerable influence on his final taste and quality. The presence of oxygen has a substantial impact, causing rapid oxidative changes in draft beer that result in rapid aging, and the beer will acquire characteristic oxidative aroma and taste. When using inert driving gas, this phenomenon is suppressed but, as demonstrated in the present pilot study, the composition of the driving gas has an impact on the sensory profile of beer. The results show that the optimal ratio of nitrogen and carbon dioxide in the driving medium cannot be strictly determined since various kinds of beer and different speeds of draft require a different composition of driving media.
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