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Bioflavouring of beer using new Czech hop varieties
Ondruch, Petr ; Diviš, Pavel (referee) ; Pořízka, Jaromír (advisor)
This diploma thesis focuses on bioflavouring of beer using new czech hop varieties. Dry hopping is a phenomem, that contributes to the attractiveness and diversity of beer and is nowadays gaining in popularity. The aim of this work was to determine the effect of dry hopping on sensory profile and analytical parametrs of dry-hopped beers using czech hop varieties. Sensory evaluation and chemical analysis of these beers were taken. The chemical analysis included determination of the basic beer characteristics, total phenolic a flavonoid content, antioxidant activity and the concentration of selected organic acids and chemical elements. It was found out that dry-hopped beers compared to the reference beer presented higher bitterness, antioxidant activity and contained higher amount of flavonoids. Also an increase in pottasium, manganese, copper, calcium and malic acid levels was reported. The pH of beer samples was not affected by dry hopping. Sensory evaluation showed that dry hopping had a positive influence on the overall enjoyment of the beer, which was mainly determined by the higher aroma and more intense bitterness. By summaring all the data, it is obvious that dry hopping of beer using new czech hop varieties has a positive effect on the quality of the final beer and these hop varities are suitable for further use in the beer industry.
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Bioflavouring of beer using new Czech hop varieties
Ondruch, Petr ; Diviš, Pavel (referee) ; Pořízka, Jaromír (advisor)
This diploma thesis focuses on bioflavouring of beer using new czech hop varieties. Dry hopping is a phenomem, that contributes to the attractiveness and diversity of beer and is nowadays gaining in popularity. The aim of this work was to determine the effect of dry hopping on sensory profile and analytical parametrs of dry-hopped beers using czech hop varieties. Sensory evaluation and chemical analysis of these beers were taken. The chemical analysis included determination of the basic beer characteristics, total phenolic a flavonoid content, antioxidant activity and the concentration of selected organic acids and chemical elements. It was found out that dry-hopped beers compared to the reference beer presented higher bitterness, antioxidant activity and contained higher amount of flavonoids. Also an increase in pottasium, manganese, copper, calcium and malic acid levels was reported. The pH of beer samples was not affected by dry hopping. Sensory evaluation showed that dry hopping had a positive influence on the overall enjoyment of the beer, which was mainly determined by the higher aroma and more intense bitterness. By summaring all the data, it is obvious that dry hopping of beer using new czech hop varieties has a positive effect on the quality of the final beer and these hop varities are suitable for further use in the beer industry.
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Blues from the Inside: Analysis of the Experience of Blues Musicians
Lazar, Jan ; Chrz, Vladimír (advisor) ; Onder, Jakub (referee)
The aim of this bachelor thesis is to determine, how the blues is experienced and percepted by people, who produce it. There are two kinds of research data: extensive and intensive. In the extensive part of the research a large group of musicians producing blues and blues listeners were questioned in a survey. In the following intensive phase of the research a part of respondents wrote a text on the topic: "What does the blues mean to me". Through qualitative approach, I analysed 16 texts with the goal to present the phenomenological description capturing the both variability and recurring patterns of how the examined musicians experience the blues. This phenomenological description ("blues from the inside") will be confronted with various theoretic conceptions. Central conception of this work is the framework of analytical psychology, especially unitary reality by E. Neumann and transcendence function by C. G. Jung. KEYWORDS Blues, phenomenology, depth psychology, experience, meaning
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NEGLECTED SOUL-JAZZ GUITARISTS OF THE 1960s
Šmoldas, Libor ; HONZÁK, Jaromír (advisor) ; DORŮŽKA, David (referee)
This work deals with a musical genre that borders jazz, gospel and blues, so-called soul-jazz, which peaked in popularity in the 1960s in the USA and as a predominantly afro-american art form went almost unnoticed by the mainstream critics and journalists. The aim of the analysis is to specify it’s characteristics, introduce it’s representatives out of guitarists and describe their musical careers and style. The output of the thesis will be enrichment of my own style in both improvisation and composition.
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Blues from the Inside: Analysis of the Experience of Blues Musicians
Lazar, Jan ; Chrz, Vladimír (advisor) ; Onder, Jakub (referee)
The aim of this bachelor thesis is to determine, how the blues is experienced and percepted by people, who produce it. There are two kinds of research data: extensive and intensive. In the extensive part of the research a large group of musicians producing blues and blues listeners were questioned in a survey. In the following intensive phase of the research a part of respondents wrote a text on the topic: "What does the blues mean to me". Through qualitative approach, I analysed 16 texts with the goal to present the phenomenological description capturing the both variability and recurring patterns of how the examined musicians experience the blues. This phenomenological description ("blues from the inside") will be confronted with various theoretic conceptions. Central conception of this work is the framework of analytical psychology, especially unitary reality by E. Neumann and transcendence function by C. G. Jung. KEYWORDS Blues, phenomenology, depth psychology, experience, meaning
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