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Figure 5.
Coloring of beers according to the EBC (Rum, 2005)_
| EBC | Color | Description | Beer example |
|---|---|---|---|
| 1–4 | Straw, light yellow, light gold | Pale lager | |
| 5–8 | Yellow, gold | Pilsner | |
| 9–20 | Dark gold, dark yellow, amber | Wheat | |
| 21–35 | Light brown, brown, copper | Pale ale | |
| 36–60 | Brown | Bock | |
| > 60 | Dark brown, black | Stout |
The results of physicochemical measurements for tested beers with functional additives_
| Beer variant | Real extract [%] | Alcohol [% V/V] | pH | Color (EBC) |
|---|---|---|---|---|
| PA* | 3.23±0.04 a | 4.94±0.10 b | 4.37±0.03 cd | 14.33±0.38 b |
| PAT | 3.48±0.09 b | 4.74±0.12 a | 4.33±0.04 bc | 15.37±0.98 ab |
| PAG | 3.25±0.08 a | 4.75±0.07 a | 4.30±0.01 ab | 16.63±1.06 c |
| PAL | 3.29±0.09 a | 4.61±0.05 a | 4.33±0.02 bc | 16.83±0.58 c |
| PAMR | 3.34±0.08 ab | 4.70±0.10 a | 4.26±0.05 a | 13.87±1.16 ab |
| PAM | 3.33±0.14 ab | 4.74±0.06 a | 4.39±0.04 d | 12.57±0.67 a |
Results of sensory evaluation of examined beers_
| Beer variant# | Flavor | Aroma | Color | Foam (density/color) |
|---|---|---|---|---|
| PA | Bitter, slightly hoppy | Hoppy, malty | Pale golden | Thick, white |
| PAT | Astringent, herbal, slightly bitter | Distinctly herbal, thyme | Pale amber | Medium, creamy |
| PAG | Spicy, slightly sweet, herbal | Spicy, fresh ginger | Golden | Fine, white |
| PAL | Bitter, slightly floral | Floral, lavender | Pale golden | Medium, whitish |
| PAMR | Herbal, slightly astringent | Herbal, dried herbs | Honey-like | Low, creamy |
| PAM | Fresh, cooling, slightly sweet | Minty, intense | Pale golden | Thick, white |