Different parameters monitoring by "ALE" and "lager" beer typ

This bachelor thesis monitors changes in selected parameters for these types of beer: "ALE" and "lager". The theoretical part describes general information about beer. In the practical part, beer samples are evaluated empirically and sensory. All tested beers are sold in the Czech Republic and produced by various fermentation methods. In empirical research individual beer samples are assessed according to the volume content of alcohol and according to the extract of the original wort. Sensory evaluation includes appearance, color, taste and smell, frothiness and bitterness. This thesis also includes a consumer survey focused on beer preferences