SubjectsSubjects(version: 941)
Course, academic year 2023/2024
Brewing Technology - M319009
Title: Pivovarství
Guaranteed by: Department of Biotechnology (319)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021
Semester: winter
Points: winter s.:5
E-Credits: winter s.:5
Examination process: winter s.:
Hours per week, examination: winter s.:3/1, C+Ex [HT]
Capacity: unlimited / unlimited (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
For type: Master's (post-Bachelor)
Additional information:
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Dostálek Pavel prof. Ing. CSc.
Interchangeability : AM319009, N319013
Is interchangeable with: AM319009
This subject contains the following additional online materials
Annotation -
Last update: Hladíková Jana (20.12.2017)
The course is focused on understanding the brewing technology as a whole, from different raw materials to the final product. Brewing technological process is divided to hot part (preparation of wort and hop boiling after addition of hops, wort separation and wort cooling) and cold part (cold wort is fermentated and matureted). After filtration, the final beer is filled into the transport and consumer packages. In addition to the bottom fermentation technology, the production of top fermented beers is discussed, including the production of special beers.
Aim of the course -
Last update: Hladíková Jana (20.12.2017)

Students will be able to:

Understand the brewing technology within the limits of subject.

Describe the basic processes that underline the brewing technology, from raw materials to finished beer.

Apply their brewing technology knowledge for the development of new products.

Literature -
Last update: Hladíková Jana (20.12.2017)

R:Basařová G., Šavel J., Basař P., Lejsek T.: Pivovarství: Teorie a praxe výroby piva, VŠCHT Praha (1. vydání, 2010), ISBN: 978-80-7080-734-7

A:Kosař K., Procházka S. a kol.: Technologie výroby sladu a piva, Výzkumný ústav pivovarský a sladařský a.s., Praha 2000, ISBN 80-902658-6-3.

A:Kunze W.: Technology Brewing and Malting, 4th Edition, VLB Berlin 2010, ISBN: 978-3-921690-64-2

Learning resources -
Last update: Dostálek Pavel prof. Ing. CSc. (30.01.2018)

Syllabus -
Last update: Hladíková Jana (20.12.2017)

1) Introduction and history of brewing in the Czech Republic. Development trends, technological scheme.

2) The evaluation of raw materials quality. Classical and modern brewhouse, malt milling.

3) Mashing-in, mashing, acidification of mash, lautering and sparging of the spent grains.

4) Wort boiling, physical and chemical processes, technological processes.

5) Cooling wort, wort flotation, oxidation in the brewhouse, brewhouse yield.

6) Brewer's yeast, yeast cultivation, production strains. Test.

7) The metabolism of yeast, the main fermentation, fermentation and technological processes.

8) Beer transfer and beer maturation - theory and practice.

9) Modern intensified fermentation processes, large volume vessels, CKT.

10)Balling attenuation laws, the recovery of carbon dioxide, yeast collection and storage.

11)Filtration, types of filters and filter materials, modern methods of filtration.

12)Pasteurization of beer, theory and practice. Colloidal stability of beer and stabilization procedures.

13)Bottling of beer. Saturation of beer by carbon dioxide. Foaming and gushing. Oxygen and beer.

14)Low alcohol beer, types of beers and quality features. Brewing waste treatment.

Registration requirements -
Last update: Kubová Petra Ing. (04.02.2020)
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Teaching methods
Activity Credits Hours
Účast na přednáškách 1.5 42
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 1.5 42
Příprava na zkoušku a její absolvování 1.5 42
Účast na seminářích 0.5 14
5 / 5 140 / 140