HOW DO WE MAKE OUR BEER

HOW DO WE MAKE OUR BEER

We brew many beer sorts and each of them is so different. But they share our thing: thorough and well-done work and first-class quality.

FOUR QUALITY PILLARS

ČESKÉ BUDĚJOVICE

Our beer in always made in České Budějovice. This ensures that you always get the original on your table.

WATER

We have Artesian wells in our brewery that are 300 m deep. The crystal clear water – heritage of a lake from the Ice Age – gives the beer its unique taste.

RAW MATERIALS

First-class hop, Moravian malt and unique water – each batch of our beer if made using these Czech inputs.

MATURING

Our beer matures in lager tanks where each batch always stays as long as it needs to develop its full-bodied taste. We are not in a hurry.

HOW DO WE MAKE OUR BEER

RAW MATERIALS
BEER MAKING PROCESS
BEER IN DIFFERENT PRODUCTION STAGES
Obrázek popisuje výrobu piva

Water

Water is one of our basic raw materials for beer brewing. We pump water from our Artesian wells that are 300 m deep.

Malt

Malt gives a body and colour to the beer. Our malt is made of Moravian barley that we choose very carefully. In our malt house malt is made from wet barley. After germination a controlled drying process follows.

Hop

Hop is the spices of beer. It gives the beer its typical bitter taste and hop-like smell.
1

Grinding

The first stage of lager production is grinding, or simply grinding malt.
2

Mashing-in

In the mash tun malt is mixed with water. A portion of the stuff, the so-called mash, is pumped into the mash kettle for sugaring. Boiling mash returns and the process is repeated once more. This is where the name "double mash" comes from.
3

Mashing

In mashing, malt starch splits into fermentable sugars. Then the mash is boiled for a short time. The mash boiling translates into the distinct nature and good taste of most Czech lagers. Some breweries skip this boiling, but unfortunately with consequences for the resulting taste.
4

Straining

In the straining barrel wort is separated from the so-called wort grains – solid malt residues

Wort

Sweet malty juice, made by separating the liquid part of wort from solid malt residues.
5

Hopped wort pan

On the wort pan the wort is boiled and hops are added – in three batches in Budweiser Budvar. This gives the beer its distinct bitterness, taste and aroma.

Hopped wort

Wort boiled with hops.
6

Hopped wort cooling

To be able to add yeast into the hopped wort, it must be cooled down.
7

Adding yeast with access of air

Yeast shall convert sugar into alcohol and carbon dioxide.

Yeast

We use our own original yeast sort and, being a state-owned brewery, share them with other microbreweries.
8

Fermentation

Primary fermentation takes place in CK tanks and takes about ten days at a temperature of maximum 10°C. Alcohol and CO2 are the products of fermentation in beer.

Young beer

Until the beer has matured, it is called "young beer".

Green beer

Beer in the fermentation stage is called "green beer" in the beer making jargon.
9

Maturing

Beer matures in horizontal tanks in lager cellars, further yeast is added and the beer is naturally saturated with carbon dioxide. It taste is refined and harmonised.
10

Filtration

The natural beer turbidity is removed. It is done on a kieselguhr filter. The filter collects fine sludge and residual yeast. Filtration is not an essential step.
11

Pasterisation

Heating up finished beer for a short time and subsequent cooling to its original temperature. Ensures beer conservation, i.e. protection against decay.
12

Bottling

Budvar is bottled into kegs, tanks, bottles and metal cans.
13

Tapping

Beer brewing is not the whole storey of the craft. Correct tapping is also essential.

Celý proces výroby piva v krocích

Projděte si výrobu piva krok po kroku.

Voda

Voda je první ze základních surovin při vaření piva. Čerpáme kvalitní vodu z našich artéských studní hlubokých 300 metrů.

Slad

Slad dává pivu tělo a barvu. Náš slad je vyroben zpečlivě vybíraného moravského ječmene. Z ječmene se slad vyrábí ve sladovně namočením zrna, klíčením a následným řízeným usušením.

Varna

Místo, kde se pivo vaří. Naše současná varna s měděnými pokrývkami nádob vaří pivo od roku 1988.

Vystírací káď

Ve vystírací kádi se smíchá rozemletý slad s vodou. Část díla se oddělí a přečerpá do rmutovacího kotle.

Scezovací káď

Scezovací káď slouží k oddělení sladiny od mláta. Mláto vytváří filtrační vrstvu.

Rmutování

Rmutování směřuje k přípravě sladiny. Řízením teploty při rmutování se štěpí sladový škrob na zkvasitelné cukry. Využíváme dvourmutový způsob, tzn. že proces dvakrát opakujeme.

Sladina

Sladká sladová šťáva, vzniká oddělením kapalné části rmutu od pevných zbytků sladu.

Mladinová pánev

V mladinové pánvi je sladina uvedena do varu. Chmel se přidává ve třech dávkách. Pivo získává charakteristickou hořkost, chuť a aroma.

Chmel

Chmel je koření piva. Dává pivu typicky hořkou chuť a chmelovou vůni.

Slad

Sladdává pivu tělo a barvu. Náš slad je vyroben zpečlivě vybíraného moravského ječmene. Z ječmene se slad vyrábí ve sladovně namočením zrna, klíčením a následným řízeným usušením.

1

Grinding

The first stage of lager production is grinding, or simply grinding malt.

2

Mashing-in

In the mash tun malt is mixed with water. A portion of the stuff, theso-called mash, is pumped into the mash kettle for sugaring. Boiling mashreturns and the process is repeated once more. This is where the name "doublemash" comes from.

Water

Water is one of our basic raw materials for beer brewing. We pump water from our Artesian wells that are 300 m deep.

Hopped wort

Wort boiled with hops.

Yeast

We use our own original yeast sort and, being a state-owned brewery, share them with other microbreweries.

Green beer

Beer in the fermentation stage is called "green beer" in the beer making jargon.

Young beer

Until the beer has matured, it is called "young beer".

Wort

Sweet malty juice, made by separating the liquid part of wort from solid malt residues.

Hop

Hop is the spices of beer. It gives the beer its typical bitter taste and hop-like smell.

Malt

Malt gives a body and colour to the beer. Our malt is made of Moravian barley that we choose very carefully. In our malt house malt is made from wet barley. After germination a controlled drying process follows.

3

Mashing

In mashing, malt starch splits into fermentable sugars.Then the mash is boiled for a short time. The mash boiling translates into thedistinct nature and good taste of most Czech lagers. Some breweries skip thisboiling, but unfortunately with consequences for the resulting taste.

9

Maturing

Beer matures in horizontal tanks in lager cellars, further yeast is added and the beer is naturally saturated with carbon dioxide. It taste is refined and harmonised.

8

Fermentation

Primary fermentation takes place in CK tanks and takes about ten days at a temperature of maximum 10°C. Alcohol and CO2 are the products of fermentation in beer.

7

Adding yeast with access of air

Yeast shall convert sugar into alcohol and carbon dioxide.

6

Hopped wort cooling

To be able to add yeast into the hopped wort, it must be cooled down.

5

Hopped wort pan

On the wort pan the wort is boiled and hops are added – in three batches in Budějovický Budvar. This gives the beer its distinct bitterness, taste and aroma.

4

Straining

In the straining barrel wort is separated from the so-called wort grains – solid malt residues.

11

Pasterisation

Heating up finished beer for a short time and subsequent cooling to its original temperature. Ensures beer conservation, i.e. protection against decay. Pasterisation is not necessary for all beers.

10

Filtration

The natural beer turbidity is removed. It is done on a kieselguhr filter. The filter collects fine sludge and residual yeast. Filtration is not an essential step.

13

Tapping

Beer brewing is not the whole storey of the craft. Correct tapping is also essential.

12

Bottling

Budvar is bottled into kegs, tanks, bottles and metal cans.

The picture describes the production of beer production

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