Sensory Session
Petr Kosin, Budejovicky Budvar, n.p., Ceske Budejovice, Czech Republic
Co-author(s): Jan Savel and Adam Broz, Budejovicky Budvar, n.p., Ceske Budejovice, Czech Republic
ABSTRACT: Drinkability is an attribute that reflects how
easily a beer can be drunk in large amounts. It doesn’t have to
correlate with sensorial preferences and is often described by its
opposite, the ability to saturation. Drinkability is generally
attributed to the matrix of beer, specifically to the content of
polyphenols, acids, or higher alcohols. The CO2 content has
rarely been discussed with beer drinkability, although its connection
with the ability of drink to saturation is known from the soft drink
industry. After drinking CO2 promotes blood circulation in tongue and production of saliva, which is accompanied by faster loss of thirst. CO2
is then rapidly liberated from the beer and partly fills the digestion
system with gas and partly is absorbed by the gastric wall, which both
cause a feeling of saturation. The CO2 content of beer in a glass is influenced not only by the original beer CO2
content from production, but also by the way in which the beer is
dispensed into the glass. If beer is dispensed so violently that the
majority is converted to foam, the CO2 content can fall by half of its original concentration. If beer is dispensed so gently that no foam is created, the CO2 content does not change significantly. The drinkability of beer dispensed with high CO2 lost or no CO2
lost was compared by two tests. In the first test, called “free
selection test,” drinkers freely chose a beer to drink, and the results
were expressed as total consumption of beer over time. In the second
test, called “test of consumption velocity,” all drinkers alternatively
drank samples with high or low CO2 content, and the results were expressed as the speed of consumption of individual samples. Both tests indicated that CO2 content could influence beer drinkability.
Petr
Kosin received engineering (M.S. equivalent, 2006) and Ph.D. (2012)
degrees in brewing and malting at the Institute of Chemical Technology
Prague, Czech Republic. He worked on both of his theses, “Application of
Modern Methods for Yeast Activity Control in Brewery” and “Consumer
Perception of Beer Qualitative Characteristics,” at Budweiser Budvar,
N.C. in Ceske Budejovice. He has been working in research and
development at Budweiser Budvar, N.C. since his graduation. He has been a
member of the EBC Brewing Science Group since 2011.
VIEW PRESENTATION 203
