In this master's thesis, we evaluated the technological parameters of wort and beer
prepared from barley malt (J), buckwheat malt (A), a 50% blend of barley and
buckwheat malt (AJ), and a blend of 70% barley malt and 30% buckwheat (JS). The
results were analysed using standard laboratory methods and the CDR BeerLab®
analysis system. In three replicates of the experiment, the following parameters were
monitored at different stages of the process: extract content, wort viscosity, free amino
acid nitrogen (FAN) content, fermentation intensity, alcohol content, bitterness in
beer, pH, colour, and others. Wort A had the lowest extract content, the least intense
fermentation, and the lowest alcohol content in beer. In contrast, wort J contained the
highest extract, fermentation was most intense, and the beer had the highest alcohol
content. Beer types AJ and JS had most measured parameters at different stages of the
process significantly lower than beer J and significantly higher than beer A. The
viscosity of the wort increased with a higher proportion of buckwheat malt or
buckwheat. The content of FAN was highest in wort A and AJ and was significantly
lower in wort J and JS. The color of the wort and beer became darker with the addition
of buckwheat malt or buckwheat. The presence of buckwheat or buckwheat malt did
not affect the bitterness content. There were no differences between the pH values
before fermentation, but after fermentation they decreased in all samples (highest pH
in sample A, lowest in J). Measurements with the BeerLab® analytical system showed
a strong correlation with the results of standard methods for three parameters (alcohol,
bitterness, and FAN), despite slight deviations in absolute values.
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