The most famous era of czech brewing.
| Autor: | G. BASAŘOVÁ, K. KOSAŘ |
|---|---|
| Jazyk: | Czech<br />English |
| Rok vydání: | 2000 |
| Předmět: | |
| Zdroj: | Kvasný průmysl, Vol 46, Iss 4, Pp 99-101 (2000) |
| Druh dokumentu: | article |
| ISSN: | 0023-5830 2570-8619 |
| DOI: | 10.18832/kp2000007 |
| Popis: | The most famous era of brewing on territory of the contemporary Czech Republic was the epoch at the turn of the 19th and 20th century, when the industrial production of malt and beer began to develop and czech brewing has influenced to significant extent the development of this branch all over the world. During this period breeding of excellent malt barley and hop varieties took place and czech machinery firms specialized in the production of malting and brewing machinery. In malting technology modern pneumatic principals began to again ground and since the middle of 19th century beer has been produced in all czech and moravian breweries exclusively by bottom fermentation, since the year 1885 with application of pure yeast cultures. Raw materials, technological machinery and czech beer were to large extent exported to all over the world. Long traditional in education of university (since 1818) and secondary experts (since 1868), original brewing research (since 1887), as well as establishment of brewing associations and edition of expert journals contributed considerably to the success of czech brewing.The most famous era of brewing on territory of the contemporary Czech Republic was the epoch at the turn of the 19th and 20th century, when the industrial production of malt and beer began to develop and czech brewing has influenced to significant extent the development of this branch all over the world. During this period breeding of excellent malt barley and hop varieties took place and czech machinery firms specialized in the production of malting and brewing machinery. In malting technology modern pneumatic principals began to again ground and since the middle of 19th century beer has been produced in all czech and moravian breweries exclusively by bottom fermentation, since the year 1885 with application of pure yeast cultures. Raw materials, technological machinery and czech beer were to large extent exported to all over the world. Long traditional in education of university (since 1818) and secondary experts (since 1868), original brewing research (since 1887), as well as establishment of brewing associations and edition of expert journals contributed considerably to the success of czech brewing. |
| Databáze: | Directory of Open Access Journals |
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