Potravinářský pavilon FAPPZ ČZU

Technology of beer production

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Demonstration brewery

Basic information

About the brewery

The demonstration brewery will serve as a school facility where the technology of small-scale brewing can be demonstrated. The operation of the demonstration brewery will be run in conjunction with the operation of the malt house. There is a further link to the mill, where storage space and common facilities will be used.

Our brewery

How do we do it?

The brewing process

The small-scale operation of the brewery will allow students to go through all stages of beer production - from grain crushing, mashing (mixing malt with water), mashing, scezing, brewing and fermentation of beer through maturation and filtration to the final bottling of beer.

The operation of the malting plant will include barley steeping, barley germination and malting. It will also be equipped with laboratory equipment to monitor the maturation process of the malt. This operation will provide a complete demonstration of production in the area of malting.

cross-section of the building

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You want to know, jif makes cheese, bakes bread or brews beer? Take a look right into the heart of the Food Pavilion and learn about the production of food products in real production. We produce meat, milk, bake bread and other pastries, press oils and fruit juices, brew beer and jam!

Hop growing in the Czech Republic is divided into three regions - Žatec and Úštěk, and in Moravia the Tršická region. The largest area is still occupied by the traditional Žatec semi-ploughed red hops. Since 1987, new hybrid varieties of Czech origin have also been cultivated. The most widespread is the hop variety Žatecký poloraný červeňák. The optimal composition of bitter and aromatic substances in this variety gives the beer a specific pleasant bitterness.

Hops

As a wild plant, hops have been around since ancient times, when they were used as a medicinal plant. The first people to use hops to spice and preserve barley beer were the Eastern Slavs. Hops were then cultivated more extensively by German nobles in the 8th century. However, this iconic plant flourished most during the reign of Charles IV, who encouraged hop cultivation and valued its importance so much that he banned its export on pain of death.

The raw material is barley grain, which after germination is used to produce malt. After the malt has been boiled and the wort has been mashed, it remains as waste and requires rapid processing. For their experiments, the food scientists took the grist from the Ferdinand brewery in Benešov. Their experiments with this material resulted in a large number of samples of crisps, biscuits, bars, meatballs, fried noodles with different flavours.

Mud

Mud - waste with a lot of vitamins! Brewing produces over a million tonnes of grist, a valuable waste material, every year. Mash contains zinc, copper, selenium, magnesium and is rich in protein, including essential amino acids.

The beer will be made from hops grown in the university gardens. The brewing process will go through the following procedure. The principle of its production is the splitting of the complex sugars (starch) contained in the cereal grains into simple fermentable sugars and the subsequent fermentation of these simple sugars by a culture of micro-organisms (called brewer's yeast).

Beer

The world's oldest brewery was discovered by archaeologists in Egypt, and from the surviving sources, Egyptologists believe that beer was drunk at work, at festivals and during religious ceremonies. Beer was given in jugs as a daily ration to high and low-ranking men and ladies of the court. The Egyptians added date juice and honey. The ancient Sumerians knew strong and weak, filtered and unfiltered beers, eight types were brewed from wheat and three were blended.

Petr Kadlec

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