Pilot brewery has more
than 30 year tradition. The volume of one batch is 60 litres.
The same technology procedure is preserved during beer
production, the only way of hopping or hop variety changes. Beer
is prepared by traditional technology of fermentation (brewhouse,
fermentation room, lagering cellar) from standard raw materials
– barley malt, water, hops. Brewing quality of prospective new
crossbreeding are compared with market hop varieties. The
influence of individual hops components (bitter acids, hop oils)
to beer quality is tested too. Pilot brewery is used by some
notable breweries for making testing batches before change of
varietal structure in hopping of their beers.
As mentioned above beers
are made by means of traditional technology using two stage
decoction mashing. Wort boiling lasts 90 minutes. Hot wort is
cooled down and pitched by brewing yeast. Bottom fermentation is
carried out in room in open stainless steel tubs. Lagering runs
in lager cellar for two months. After filtration by desk filter
beer is adjusted to 0,33 l glass bottles. Beer is stored at the
temperature of 7 oC until consumption.
Ing. Vladimír Nesvadba, Ph.D.
tel.: +420 415 732 144
fax: +420 415 732 150
tel.: +420 415 732 119