Description of the technology of brewing
The production of beer you need basically a little.
Sufficient water, malt, hops and yeast. It's all in terms of products. It really is not it? Andnow a little more detail ...
is the main ingredient which is contained in beer. Can be used from water mains, wherethey are respected among the toughest standards in the country. Consider that all of usdrink. Here, I offer the question: "Why buy it in PET bottles for the sinful money?". Somead;-). Then you can make your own hole, but it is conceivable for the large breweries.Not for us. However, the water affects the taste and character of the beer and is the onlygood that even the water in our republic have their differences. We use drinking waterfrom the Order, which has a high quality, thanks to its higher hardness helps to create the character of our beers Black Eagle.
mostly used barley. We will not bother you a lot of technical information, because I thinkthat it is sufficient to say: "Malt is sprouted grain, which at some point withdraw waterfriendly manner. Grain growth ceases, is attained, the enzymes that we need tomaltsters brewing. And there are several types of malt. They differ in color and flavorbeans. The differences of temperatures reached in drying grain. Then no matter howsweet and how much and in what proportions and mixed types of malt used. Maltimported from the nearby Záhlinice, which is a beautiful, old, humnová malt thatproduces malt in the traditional way, based always meet our requirements. So far in ourwork and we use six kinds of malt for the production of our beers.
It is the "spice" of beer, which brings the aroma and bitterness, which is the magic ofevery good beer. Today, the hops used mostly in the form of pellets or extract. For yourinformation, pellets are powdered hop cones, and then pressed to form pellets. Hopextract is a potent liquor, which is generated by removing substances from hop cones in the solution. As far as I know, hop cones used today Budweiser Budvar. The other hasno idea. Good, generally speaking, what means the ratio of residual sugar and acidityfor a wine, it means the ratio of hop bitter compounds and residual extract for beer. Weuse two types of hops in the form of pellets, and one species of the Saaz hop extract an area that has always marked and characterized by excellent quality hops. Some of ourbeers contain only one kind of hops, and some all three.
the alpha and omega of good beer brewer moku.Zatím work with so-called bottom-fermenting yeast, which are typical for the production of pilsner beer. These yeasts are characterized by fermenting at low temperatures up to about 12.5 ° C and afterfermentation to descend to the bottom of the fermentation tanks. Then collected,cleaned and used until such time as we need to change and bring new ones. I can tellyou that the Black Eagle brewery using yeast from brewery Budweiser Budvar. They arealways high quality and significant contribution to that our beer tastes.
... and if you have these materials, you must have a facility where the beer is cooked,prokvasit, ripen and mature. Equipment installed in our brewery company MBS from the city of Prostejov. The brewery consists of this type of grist, brewhouse, fermentation,lager cellar and auxiliaries, which help to make things might well fungovat.Všechny thesedifferent parts are held together by pipeline to be able to get a beer, for inlet or drawfrom one department to another if you on a table in our restaurant, Black Eagle.
quite simple grinding machine that we used to grind the malt grist. The bags are thenimported to the brewhouse, where it is processed.
is the sector where the beer is brewed. We have one kit that includes two containers.The first is called the hopped wort cooling pan and a second filtration tank. Grist ismixed with water and begin the cooking process. Again, you do not want too tired andtechnical terms so only briefly and in general - Scrambled volume variously heated, is pumped from one container to another. During the cooking process, sometimes workingwith the entire volume, sometimes with part of the volume that will eventually bring to a boil.
is the room where he fills in the wort (for us) open fermentation tanks. At the same timeis cooled to about 6 ° C and aerated yeast starter brewing. Yeast begin to processsugar into alcohol, CO2 and heat is generated by this process and the foam on the surface called a blanket. Heat is controlled by cooling, which is embedded in the walls of the vessels and keeps the temperature of those mentioned in the 12.5 ° C Again, it depends on the type of beer produced. We watch every morning and evening, and when the fermentation parameters are values that we need "green beer" zachladíme. Yeaststop working, sit at the bottom of tubs and we can concede (sesudovat) young, "green"beer in the lager tanks in the basement. The yeast is collected and clear that they can be reused.
It is an area where all the excursions in large breweries enjoy it here mostly get tasteyeasty, unfiltered beer. Even in our beer is aged in cool rooms lager cellar, where itreceives its final character and personality. We let it ripen at pressures around 1 atm.and each tank has a valve, which regulate the amount of pressure in the lager tank.Maturity means the slow fermentation of beer, as a percentage of yeast in the beerremains in sudování. In our lager volumes of containers 12hl let the beer age for at least three weeks. Specialty beers are aged for even longer. I have to disappoint you a little,because we tour the cellar nevodíme. Very rarely. And the unfiltered yeast beer tasting?Do not be afraid to come here, because our beer is the pin directly from the lager tanks.What I mean is that we are all beer yeast, unfiltered and unpasteurized. In our restaurant,the Black Eagle, you can enjoy your fill
And so it is all about. For a start, and if you want to know, come see and taste. Anyonewho is interested and we will talk to you all who have an appetite and interest.
Brewers Martin a Vláďa