Brewery

Our brewery was opened together with the restaurant in June 2013. Since then we have been brewing Schwarzmeer beer. German company Kaspar-Schulz from Bavarian town Bumberg supplied the brewing equipment. At present we brew 4 kinds of beer: wheat beer using drawing method and lager using boiling method. It is the best method for lagers because it gives them valuable taste. This method is used only in traditional brewing countries, for example, in Czech Republic, or in small brewing restaurants like our restaurant.

Brewing begins with malt cracking. We use only malt, we do not add any other cheap raw products (like corn, rice, barley, flour, sugar, maltose syrup...) as many industrial breweries do. Brewing with cheap raw product addition breaks the Bavarian law «Reinheitsgebot» on beer purity, which we want to follow. Cracked malt is mixed with water, and then this mixture (mash) is heated by vapour until certain process temperature required to launch important biochemical processes. The most important process is amylolysis, which results in components formation, for example, in brewing sugar formation, which is fermented. All ferments that control these reactions arise during malt production from barley. Thus, these ferments are also of natural origin. Large-scale breweries also have to add these ferments, because their cheap raw products lack these ferments.

Obtained mixture of soluble and other substances is pumped into filter vat. After sedimentation the mixture is filtered through the layer of other substances that appeared during sedimentation. The mixture is split in two fractions: liquid fraction which is called wort, and malt residues – pellet. 12 grams of malt sugar is due to one kilogram of wort, it is equal to 12%. Then the wort is boiled, and hop is added. Hop gives bitterness to beer. We use bitter and flavoured hop kinds, for example, Zatecky hop. After boiling hot solution is cooled to temperature under which yeast can live. One boiling process allows to prepare 1500 litres of cooled hopped wort.

Cool wort is transferred by pump to fermentation tanks – cylinder-conical tanks where yeast is added. These microorganisms transforms sugar into alcohol and carbonic acid – fermentation process on. After a week, when microorganisms have already eaten most part of malt sugar, we close the tank and carbonic acid dissolves in beer. After-fermentation process takes not less than three weeks, and after that the beer has eventual taste and odour. Large-scale breweries reduce this period, especially in summer when people want to buy a lot of beer.

After a month from the brewing beginning we can taste our beer in our restaurant, or in other restaurants that sell our beer delivered in kegs.

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