The Czech research institute focuses its research on malting and brewing raw material and technologies. They verify the properties of barley and hops and recommend suitable varieties for the production of Czech beer. Also, they provide services for barley growers and breeders, companies active in agricultural supply, breweries and producers of both alcoholic and soft beverages. The research institute also has its own analytical departments where it performs a wide range of analyses ranging from ingredients to final products of brewing and malting industry. They routinely determine important quality parameters of beer such as alcohol content, bitterness, colour or foaming and check the contents of contaminants in beer and in raw materials for its production. The research institute cooperates with foreign research institutes, universities and companies on a regular basis.
They are working on development of probiotic beverages with positive health effect. Probiotic microorganisms, optionally enriched with selenium, can be applied as postbiotics into all kinds of beverages (beer, alcohol-free beer, kombucha, fruit juices etc.) Their goal is to identify the most suitable probiotic strains, develop the formulations and scale-up the production. Therefore, the institute is looking for producers of alcoholic and non-alcoholic beverages who are interested in development of formulations and subsequent production of beverages using probiotic microorganisms (optionally enriched with selenium or hop compounds) applied as postbiotics into beverages such as beer, alcohol-free beer, kombucha etc. It is envisaged that the partnership will take the form of a research cooperation agreement.