Technology and production - Pravar

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Technology and production of beer
In order to produce top-class beer, three main ingredients are important – water, malt and hops. The beer is produced from our own high-quality water, malts from the best varieties of Czech malting barley, Czech hops grown in the Žatec region and our own brewer’s yeast.

1.       BREWHOUSE
The aim of the brewing process is to transfer substances extracted from malt to a solution by means of enzymes. The wort is divided from the insoluble parts of the malt grain. Then the wort is brewed with hops in order to gain the required bitterness and then stabilised. The process of beer production starts in the brewing room, where fermentable saccharides and other substances are released from the malt mixed with water as a result of enzymes. The brewing starts in the mash tun, where the malt is mixed with water. In the copper enzymatic reactions occur, as a result of which substances creating a so-called extract are released from starches and proteins. The dissolved malt extract is then divided from the undissolved parts of the grain. The filtered extract is brewed with hop products in the hopback. The hop give the bitterness to the beer. This product is called wort.

2.       Fermentation room
In the fermentation room the main fermentation takes place in open tanks at a temperature of about 7 degrees and the process is initiated by brewer’s yeast, This process takes from seven to ten days and during this period the saccharides change to alcohol and carbon dioxide. When the required degree of fermentation is completed, the tank is cooled down, the yeast cells settle down at the bottom of the tank and the young beer is put into individual lagering tanks.

3.       LAGERING CELLAR
The beer matures in lagering tanks and is saturated with carbon dioxide, which naturally creates yeast cells. Draught beers are conditioned for 20 days; lagers take 40 days. The beer matures there and becomes saturated with carbon dioxide in a natural way, which gives rise to the flavour of the beer. The taste and aroma become milder and the final bouquet of the beer is created. After maturation, the beer is prepared for filtering.

4.       Filtration and stabilisation
During the filtration process the yeast cells are removed. The filtration takes place on a diatomaceous filter. Diatomite is a naturally occurring filter material which does not leave any trace in the beer.

After filtration the beer then goes to service tanks and then to bottling plants.
 
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