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History and development of the brewery architecture
Mosler, Štěpán
This thesis attempts to briefly describe historical context and evolution of brewery architecture in the Czech, Moravian and Silesian countries. Focused on the main milestones, which affected development of brewing architecture from beginning’s to the present.
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Cultivation of hops (Humulus lupulus L.) and its use
KORCOVÁ, Žaneta
Hop differs from other agricultural plants in view of the fact that it is a perennial plant. It can grow at one site up to 20 years. There are three recognized hop production areas in the Czech Republic such as Žatecko, Úštecko and Tršice. The quality of the cones is high mainly due to the range of plant variety and also due to the favourable environmental conditions. Hop cultivation technology was already explored a long time ago, and therefore the new resources are rarely available and also widely scattered. The aim of this thesis is to describe the hops cultivation technology and its food and non-food utilization. This work includes botanical characteristics, farming techniques, fertilization, and protection against pests, harvest and post-harvest treatment. Furthermore there is description of the influence of agricultural engineering or fertilization on quality of hops. This bachelors thesis also depicts food and non-food use of hops.
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Optimization of the hop harvest in relation to maximizing product quality indicators
PEŠINA, Milan
The thesis analyses and evaluates content and composition of bitter acids by HPLC method and Hop Storage Index (HSI). These methods were applied on samples taken from four varieties of hop (Saaz, Brewer, Premiant and Agnus) in four locations (Blšany, Běsno, Nesuchyně and Strojetice) of žatec hop-growing area in the period from 18. 8. 2012 to 4. 9. 2012 during the hop harvest. Furthermore, the influence of the drying procedures on the hops was monitored, it means, difference in the content and composition of bitter acids between green and dry hops and the comparison between the band and chamber drying rooms.
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The quality of raw materials for beer production
SOUČEK, Martin
The subject of the thesis "The quality of raw materials for beer production" is a quality brewing ingredients - barley malt, malt, hops, water and brewer's yeast. Individual ingredients are generally characterized. The main part of the thesis deals with the assessment of quality of raw materials according to various criteria such as the genetic basis, agroecological factors, and technological requirements. The paper also discusses the methods of measurement quality.
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Evapotranspiration of selected agricultural and forest species
Kučera, J. ; Urban, J. ; Trnka, Miroslav ; Fischer, Milan ; Krofta, K. ; Duffková, R.
The aim of this article is a comparison of evapotranspiration (ET) of different covers (turf grass, clover (Trifolium pratense), winter wheat (Triticum aestivum), hops (Humulus lupulus) and the high density poplar stand (J-105, Populus nigra x Populus Maximowiczii)) with the potential evapotranspiration (PET) and the general description the ET rates dynamic during the season. The second goal is to quantify the ratio of the transpiration and the whole evapotranspiration for the two contrasting cultures – the hops and poplars stand. The daily maximal sum of the grass ET reached, similarly like for the other species, up to 5–6 mm per day, which comprises 85–93 % of PET. Significantly higher ET was showed by the culture of clover. On the other hand, the lowest values were performed by the poplar stand in the first year after coppicing. The transpiration to evapotranspiration ratio resulted in 40–70 % by the hops and 80–90 % in case of the poplars.
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