Brewery Nymburk


Published on

Published in: Business
  • Be the first to comment

  • Be the first to like this

No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

Brewery Nymburk

  1. 1. Pražská 581 288 25 Nymburk tel.: +420 325 517 200 Czech Republic e-mail: nymburk @ postriziny . cz Brewery Nymburk spol. s r.o.
  2. 2. History <ul><li>The brewing trade began in 1275 </li></ul><ul><li>Modern history began in 1918 </li></ul><ul><li>The start of brewery was stopped by the first world war </li></ul><ul><li>The brewery was taken down and built againg for several times </li></ul><ul><li>After the war there was the reconstruction and modernisation </li></ul>
  3. 3. <ul><li>The brewery started delivering by car </li></ul><ul><li>The production was growing up </li></ul><ul><li>The second world war had a bad impact on the brew of beer </li></ul><ul><li>In 90‘s the brewery was included to Bohemia a.s. breweries </li></ul><ul><li>The administrator was František Hrabal, the father of well-known writer Bohumil Hrabal (he wrote the book called Postřižiny- he describe there his childhood in the brewery) </li></ul>
  4. 4. Excursion <ul><li>Malt House </li></ul><ul><li>The barley is soaking during 2 days </li></ul><ul><li>The pile must be picked up and removed </li></ul><ul><li>The lower one is finished drying at the temperature of 82°C </li></ul><ul><li>Why are we malting? </li></ul><ul><li>The beer is produced by fermentation , the barley includes amyl and we need to lead over non-fermentable amyl to fermentable sugar. By malting is life awaken in a seeds and it starts to create saccharifying enzymes which at the boiling process transforms the amyl to the sugar. </li></ul>
  5. 5. Digester House <ul><li>The proper boiler process is very complicated and the digester house is controled by computer </li></ul><ul><li>The brew gradates from one container to the other container </li></ul><ul><li>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 </li></ul><ul><li>The whole process takes about 11 hours </li></ul>
  6. 6. Fermentative department <ul><li>Boiled beer must cool down from 100°C </li></ul><ul><li>boiling to 6°C </li></ul><ul><li>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 </li></ul>
  7. 7. Beer - storage cellar <ul><li>The brewery has altogether 85 lager tanks of size </li></ul><ul><li>from 110 hl to 230 hl </li></ul><ul><li>capacity of the whole cellar is 15 000 hl </li></ul><ul><li>The beer 10° stands in a cellar for 21 days </li></ul><ul><li>11° for 45 days </li></ul><ul><li>12° for 55 days </li></ul><ul><li>the export beer for 90 days </li></ul>
  8. 8. Filtration <ul><li>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 </li></ul>
  9. 10. Product range
  10. 11. Beer in can <ul><li>content of alcohol – 3,5% </li></ul><ul><li>package – 24 x 0,5l </li></ul><ul><li>package – 12 x 0,5l </li></ul>
  11. 12. Francin Lager
  12. 13. Bogan Beer
  13. 14. EXPORT <ul><li>22% produced beer </li></ul><ul><li>The states where the beer is exported are: </li></ul><ul><li>Australia </li></ul><ul><li>Denmark </li></ul><ul><li>France </li></ul><ul><li>Germany </li></ul><ul><li>Italy </li></ul><ul><li>Slovenia </li></ul><ul><li>Swedisch </li></ul><ul><li>And new customer is Kišiněv - Moldavia </li></ul>
  14. 18. <ul><li>Thank you for your attention </li></ul>