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Brewing industry
Artýszková, Jana ; Illková, Kateřina (referee) ; Omelková, Jiřina (advisor)
The aim of the theoretical part of the thesis is the study and the treatment of the problem of the manufacturing of beer, focused on the czech conditions and classical Czech technology. Within the theoretical part the history of this branch of industry together with the modern methods, enabling greater productivity of beer production, are summarized. Experimental part of the thesis was carried out in a small brewery in Czech republic, producing aproximately 10 000 hl per year. In this brewery the selected parameters were studied not only in the course of cooking and fermentation of beer, but during the output control in racking to the drums and plastic bottles, as well. The studied parameters were as follows: the sugar content of front and wort, the control of microbiological contamination in fermenting cellar and in beer-storage cellar, the content of CO2 by last stage of fermentation and pH- value and color by the end-product.
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Barley Proteomic Studies Related to Beer Production
Benkovská, Dagmar ; Márová, Ivana (referee) ; Ehrenbergerová, Jaroslava (referee) ; Zdráhal, Zbyněk (referee) ; Bobáľová, Janette (advisor)
Tato práce se zabývá proteomickými studiemi ječmene v souvislosti s výrobou piva. Ječmen patří mezi nejvýznamnější plodiny na světě a je využíván hlavně pro sladovnické účely, nejčastěji pro pivovarnictví. Studium proteinů ječmene během sladování a výroby piva poskytuje informace o změnách v proteinovém složení nebo jejich posttranslačních modifikacích. Jelikož jsou proteiny v ječmeni a jejich změny zásadní pro kvalitu sladu a piva, proteomické studie ječmene mají potenciál pro zlepšení procesu sladování a pivovarnictví. Hlavním cílem této práce je studium ve vodě rozpustných proteinů ječmene a jejich změn, ke kterým dochází během sladování a výroby piva. Rozdíly v proteinovém složení byly sledovány pomocí gelové elektroforézy, kapalinové chromatografie na reverzní fázi, gelové chromatografie a MALDI-TOF hmotnostní spektrometrie. Během sladování se vlivem klíčení zrna zvyšuje množství některých proteinů a také jsou tvořeny nové proteiny. V průběhu vaření piva se naopak v důsledku vysoké teploty a enzymatické aktivity proteáz mnoho proteinů rozkládá. Těmto drsným podmínkám odolají jen některé proteiny, které přechází až do piva a mohou ovlivnit jeho kvalitu. Dále byly zkoumány různé odrůdy ječmene a jejich rozdíly. Byly porovnány odrůdy povolené pro výrobu certifikovaného Českého piva s jednou osvědčenou sladovnickou odrůdou a jednou nesladovnickou odrůdou ječmene. Kromě toho byly studovány v alkoholu rozpustné proteiny ječmene a jejich změny v průběhu sladování. Zvláštní pozornost byla věnována vybrané skupině posttranslačních modifikací proteinů: glykosylacím. Neenzymaticky glykosylované proteiny ječmene (neboli glykované proteiny) jsou tvořeny v průběhu sladování kvůli přítomnosti velkého množství glukózy uvolněné z rozkladu škrobu. Glykované proteiny ovlivňují stabilitu proteinů a kvalitu piva, obzvlášť pěnotvorný účinek. Enzymatické N-glykosylace představují nejčastěji studované posttranslační modifikace u rostlin, protože glykoproteiny hrají klíčovou roli v různých biologických funkcích. Glykoproteiny jsou často přítomny v malém množství, a proto je pro jejich analýzu potřebné obohacení glykoproteinů z komplexní směsi. Pro studium glykoproteinů byla využita afinitní chromatografie s lektinem concanavalin A. Kromě toho byla také optimalizována analýza sacharidové části glykoproteinů. Tato disertační práce přináší důležité informace o proteinech ječmene, jejich změnách a analýze, které budou užitečné pro další studium.
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The Brewery Museum in Pilsen: history, exhibitions and educational programmes
Repiská, Terezie ; Havlůjová, Hana (advisor) ; Charvátová, Kateřina (referee)
The master thesis of the Brewery Museum in Pilsen, its history, exhibitions and educational programmes, is divided into five chapters. The first chapter deals with the brief history of the Brewery Museum in Pilsen, its current and planned exhibitions and the museum's cooperation with the Pilsen breweries. The following chapter deals with museum pedagogy, in addition to legislation and important concepts, the reader will also read useful advice for creating educational programmes. The next three chapters deal with creating educational programmess commissioned by the Brewery Museum. The third and fourth chapters contain a description of tours with educational elements. One is entitled "Following the traces of ancient Pilsen with a four-legged friend" and in addition to an outline of Pilsen's history, during this tour pupils will learn a lot of information about the life of ordinary people in medieval cities. The second programme is entitled "How liquid bread was brewed in Pilsen" and contains activities leading to an understanding of beer brewing patterns and the importance of brewing for the development of the city of Pilsen. The fifth chapter describes an educational programme called "Na den bečvářem" and introduces pupils to the traditional craft of cooperage and its offshoots of beverage.
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Use of renewable energy in the food industry
Čederle, Jakub ; Tuhovčák, Ján (referee) ; Hejčík, Jiří (advisor)
This thesis deals with the use of renewable energy sources (RES) in the food industry, specifically in the brewing sector. The first part of the thesis is devoted to the research of individual RES, while the second part focuses on the description of the brewing industry and the beer production process. In the practical part of the thesis, the energy requirements of the selected microbrewery were analysed, which served as a baseline for the assessment of the possibility to cover its needs with RES. The use of a heat pump, the installation of photovoltaic panels and heat recovery in wort cooling by means of a plate heat exchanger were considered. The work is concluded with an evaluation of the individual solutions.
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Marketingový mix vybraného minipivovaru
HONYSZOVÁ, Tereza
This bachelor thesis deals with an analysis of the marketing mix of Minibrewery U Stočesů. The work is divided into two parts - the theoretical and the practical part. In the theoretical part are knowledge from literary sources about brewing and basic information about the minibrewing industry are processed. It also describes the individually components of the 4P marketing mix and other possible marketing mix concepts. The practical part describes the introduction and characteristics of minibrewery U Stočesů and the analysis of its marketing mix. The aim of the work is to evaluate the individual components of the 4P marketing mix, compare with other minibreweries and propose changes for the future that would lead to improvements.
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Raw materials for beer production - history and present and their benefits for human health
NOHEJL, Vlastimil
This bachelor's thesis outlines the evolution of brewing from its outset to the present time. The aspects of production, processing, division, and composition of raw brewing materials are described in detail as well as the possibility of using alternative plant components to create non-traditional beers. The next chapter outlines the process of beer production with the emphasis on the individual technological operations and the importance of mashing temperatures. Since beer is a natural, nutritionally rich, fermented beverage, the final part of the thesis examines its health benefits.
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Small regional breweries (South Bohemian Region).
POKORNÁ, Lenka
Brewing in the Czech Republic has a very long tradition and the Czech Republic rightly ranks among the world's most respected beer producers. In recent years, also due to the posi-tive economic situation and developed tourism, the popularity and the development of small craft breweries has been dynamically growing. Therefore, microbrewery is one of the most developing industries in the Czech Republic. This bachelor thesis focuses on small breweries in the South Bohemia, on their production and forms of distribution. The questionnaire survey in the practical part of this thesis focuses on obtaining basic information from the owners and head brewers about the management and production of breweries. Small breweries in the South Bohemia are presented individually. The second questionnaire survey focuses on the consumer's view and opinions regarding the production of small regional breweries, also in connection with tourism.
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Archeological researches of medieval malt-houses in Bohemia
Hendrych, Vladimír ; Klápště, Jan (advisor) ; Štefan, Ivo (referee)
This work deals with archaeological evidence of medieval malting process. It outlines the history of beer and malt production, with a focus on the development of brewing in the Czech lands. The text is close insight into technology of malt and beer production and description of premises and equipment required for that. My work decribes so far analyzed archaeological situations that can be interpreted as a remains of manufacturing areas and equipment for the production of malt. Conclusion brings several archaeobotanical findings interpreted as malt. Key words: Middle Ages, malting, brewing, technology, crafts
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