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Nové možnosti a technologie ve výrobě piva
 Čechová, Kateřina
The bachelor thesis is focused on new ways of using raw materials in the brewing in-dustry and new innovations. The theoretical part mentions basic raw materials for beer production, special types of malt, solid adjuncts from other raw materials, especially pseudocereals, liquid adjuncts, various methods of processing hops and new proce-dures or new equipment in beer production. Also the principle of production of Czech beer and European beer is compared. In the second part, the possibility of using star-chy surrogates was investigated. A recipe was created using buckwheat and then the sensory profile of the beer was created. From the obtained results, it was found that the addition of buckwheat negatively affected the sensory properties of the beer, which was reflected in the negative evaluation of both aroma and taste.
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