The present brewing house comes from 1987. The technological equipment was made in Hradec Králové. The bottom parts where the technological processes take place are made of stainless steel, while the outer casing is made of copper. Two technological units are placed in the brewing house, each of which consists of:
» mash vat » mash pan » lauter tun » wort pan
During the mashing, the insoluble and non-fermentable starch contained in the malt breaks down to simple fermentable sugars with the help of the malt´s enzymes. The process of mashing results in the creation of sweet non-alcoholic liquid called the wort.
Each batch takes 10 hours.
Following the mashing, the product is drawn in the lauter tun, where residual grain and released proteins sink to the bottom during the so-called rest. The residual grain sedimented at the bottom of the tun creates a filtration layer. The lautering taps are open and the wort runs into the run-off tube and is drawn into the wort pan until only residual grain remains in the lauter tun (this wort is called ´first wort´). In order to utilise the maximum amount of the extract, the remaining grains in the lautering tun is sparged with hot water. The resulting wort is called ´after wort´. The lautering taps run into a run-off tube, where samples of the lautered wort are taken for an inspection. The grain residues are then drawn from the false bottom into a storage tank, the brewery subsequently selling it as a substantial fodder for livestock.
The wort is brought to boil in the wort pan. Then hops are added in three rations; the amount depends on the brewing recipe. The hops and wort are boiled together, giving rise to so-called hopped wort, which is subsequently freed from sediments in a whirlpool.
The hopped wort is cooled down in plate coolers and then is drawn into cylindro-conical vessels (CCVs), where the primary fermentation takes place.
When the hopped wort with added yeasts is drawn into the CCVs, a process of fermentation begins, lasting around 10–15 days in accordance with the type of beer.
The yeasts are prepared by Budvar laboratory in their own propagator, which supplies the brewery with a new lot of yeasts every week. Some other breweries also purchase Budweiser Budvar’s yeasts. The used yeasts serve as a fodder for livestock thanks to their high content of vitamin B. Budweiser Budvar Brewery uses so-called bottom fermentation. Following the fermentation, the yeasts precipitate to the bottom of the tank and are drawn into storage tanks, subsequently being used for a next lot of wort.