Mathematicians made soft beer with wine yeast, have it in canteens
Slun slo follows the two mentioned alcoholic beers Pkn slo.
According to the rector of the Charles University, Tom Zima, and the quaestor, Tom Horek, a non-alcoholic version was created so that the university beer could be spent five days in the bicycle area. Horek pointed out that the original Pkn slo was quite strong. Both beers are produced in the Ferdinand brewery in Beneň.
So, in collaboration with my colleague (Martin) Vlach and other colleagues from the Faculty of Mathematics and Physics, we began to think that it would be good to create a product specifically for canteens. This means for students who can dog a day dt something good to eat. And we agreed on a non-alcoholic beer, the quaestor described.
According to the representatives of the cola yeast, the creators used the recipe with the wine yeast Saccharomyces cerevisiae because, unlike other brewing strains, they cannot ferment maltza – the main sugar of brewing wort. Naturally, the origin is limited by the amount of alcohol and you do not have to adjust the beer according to your needs. The process, together with cold hops, is intended to support the characteristic taste of the drink.
Horek added that the new beer is also part of the effort to visit the canteens presented by the Culina Carolina emblem. In addition to beers, baguettes and some types of sweet foods are sold under this label at the university, and limon can also be used in the canteens, which include new characters.
The sun could appear in bottles at retail for five years. Ferdinad brewery executive Petr Dalek noted that it is difficult to enforce non-alcoholic kegs of beer.
The idea of the recipe uses the symbolism of sla ps with a value of 3.14. Both representatives of the faculty at Pkn beer said that the ferment of the two-day fermentation was stated by the degree of Celsius. Studen hops then take nine p dn.
According to the vice-president of the Faculty of Mathematics and Physics, Martin Vlach, the idea was provoked by word of gratitude, thanks to experts. In addition, the Faculty of Mathematics and Physics has been cooperating with the Brewing and Malting Research Center for a long time.