Pivovar Nymburk
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Pivovar Nymburk

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Pivovar Nymburk Pivovar Nymburk Presentation Transcript

  • Pražská 581 288 25 Nymburk tel.: +420 325 517 200 Czech Republic e-mail: [email_address]
    • The brewing trade began in 1275
    • Modern history began in 1918
    • The start of brewery was stopped by the first world war
    • The brewery was taken down and built again for several times
    • After the war there was the reconstruction and modernisation
    • The brewery started delivering by car
    • The production was growing up
    • The second world war had a bat impact on the brew of beer
    • In 90ś the brewery was included to Bohemia breweries
    • The administrator was František Hrabal, the father of well-known writer Bohumil Hraba l
    • Malt House
    • - about 160 wagons of the malt
    • - The barley is soaking during 2 days
    • - The pile must be picked up and removed
    • - The lower one is finished drying at the temperature 82°C
    • The proper boiler process is very complicated and the digester house is control by the computer
    • The brew gradates from one container to the other container
    • 1. Container - where the ground malt is mixed with a water 2. Container - kettle where is saccharifying in 20 min at 70°C 3. Container - straining tank where is sugary solution separated from grain - malt wort 4. Container - kettle where is cooked for 2 hours with some hop and sugar
    • The whole process takes about 11 hours.
    • Boiled beer mu st cool down from 100°C boiling to 6°C
    • Fermentation has a name for every day: 1. Day - snowfall 2. Day - white rings 3. Day - brown rings 4. Day - black mirror 5. Day - brown rings 6. Day - brown rings 7. Day - Punched spoon 8. Day - the yeast is picked by punched spoon and the beer continues to the beer storage cellar
    • The brewery has altogether 85 lager tanks of size from 110 hl to 230 hl
    • capacity of the whole cellar is 15 000 hl
    • The 10% beer stands in a cellar for 21 days
    • 11% for 45 days
    • 12 % for 55 days
    • the export beer for 90 days
    • The beer is filtered through the diatomite filter where the yeast are removed from the beer and the beer continues to the store tank where it is taken to the tapping bottles or kegs
    • content of alcohol : 3,5%
    • p ackage : - 12 x 0,5l
    • - 24 x 0,5l
    • 2000...............149 494 hl
    • 2001...............149 411 hl
    • 2002...............149 007 hl
    • 2003...............149 745 hl
    • 2004...............149 553 hl
    • 2005...............149 602 hl
    • 2006...............166 557 hl
    • 2007...............157 593 hl
    • 2008...............125 066 hl
    • 22% of beer produced is exported
    • The states where the beer is exporting are:
    • Australia
    • Denmark
    • France
    • Germany
    • Italy
    • Slovenia
    • Swedisch
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