Petr Kosin (1), Adam Broz (1), Jan Savel (1); (1) Budejovicky Budvar, N.C., Ceske Budejovice, Czech Republic


Finished beer rarely exhibits gushing after bottling. To evaluate gushing it is necessary to combine motion and rest before bottle opening. The volume or weight of the overflowed beer can be measured, which is easy, but not sufficiently sensitive prediction. The sensitivity of gushing prediction can be increased by measurement of the amount of CO2 escaping from the bottle after its opening. After the crown of the bottle is pierced, headspace pressure recorded, CO2pressure quickly released and the crown puncture closed immediately, the headspace pressure growth corresponds sensitively to the amount of newly liberated CO2. Pressure relief may be repeated as needed to obtain specific pressure cure. This procedure can detect a tendency to gushing before the beer overflows the rim of the bottle. The increasing tendency to gushing during the colloidal deterioration of beer could be detected sensitively by this method, as well as the ability of various substances to cause gushing.

Petr Kosin received engineering (M.S. degree equivalent, 2006) and doctoral (Ph.D., 2012) degrees in brewing and malting at the Institute of Chemical Technology Prague, Faculty of Food and Biochemical Technology, Department of Fermentation Chemistry and Bioengineering, 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.