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National Repository of Grey Literature 4 records found  Search took 0.01 seconds. 
Možnosti výroby piva technikami vysokokoncentrovaných mladin v prostředí malých pivovarů
 Stuchlík, Tomáš
In the theoretical part of the bachelor thesis on the topic Options for beer manufacture with methods of high gravity worts at the setting of small breweries are basic division of breweries by the size, description of traditional manufacture of beer and the HGB methods with adventages and disadvenages including practical experiencies of several brewers. For the taste panel evaluation were prepared eight samples with diluting of two original beer which were brewed at the practical tutorial of Brewing Industry. Evaluation was done with form for beer point evaluation. The best results reached undiluted beer, but between diluted samples wasn't striking diffference. Key words: HGB, minibrewery, adventages, disadvanteges, beer, high gravity wort, sensory evaluation
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Beer production technology differences in industrial breweries and craft breweries in the Czech Republic and their development in the Olomouc region after 1990
 NOVÁK, Jan
The aim of this bachelor thesis is a retrieval processing of technology options that are applied in the production of beer in industrial breweries and microbreweries. The development of brewing in the Olomouc region after 1990 is also included in this thesis as well as development trends and status of microbreweries and industrial breweries in the area. The work is focused on comparing the possibilities of technologies in breweries with different production capacity. Discussed are mainly technologies and biotechnologies of preparation of wort, fermentation and finishing beer.
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Vliv technologie vysokokoncentrovaných mladin na finální kvalitu piva
 Pohlová, Markéta
This thesis deals with the influence of high gravity brewing to final quality of beer. In the literary part there is explained and characterized term of high gravity wort and there is presented proces of brewing by HGB method. The important chapter are brewer's yeast which play very major role for beer production by HGB. In the last part of the literature review is presented issue about using CKT, which is very discussed topics now. In the experimental part were tasted seven samples, four samples of small volume beer and free samples from university microbrewery. These samples were diluting with carbonated water to the gravity of beer 10 %, 11 % and 12 %. The resulting products were analytycically measuerd and sensory evaluation.
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Problematika koncentrovaných mladin při výrobě piva
 Ondráček, Tomáš
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