{"id":28655,"date":"2000-01-01T00:00:47","date_gmt":"1999-12-31T23:00:47","guid":{"rendered":"http:\/\/www.zpravy.pivovary.info\/?p=28655"},"modified":"2026-01-30T12:22:14","modified_gmt":"2026-01-30T11:22:14","slug":"minipivovar-cerny-orel-kromeriz","status":"publish","type":"post","link":"https:\/\/www.pivovary.info\/?p=28655","title":{"rendered":"Minipivovar \u010cern\u00fd orel Krom\u011b\u0159\u00ed\u017e"},"content":{"rendered":"<table style=\"height: 763px;\" border=\"0\" width=\"483\" cellspacing=\"0\" cellpadding=\"0\" bgcolor=\"#ffffff\">\n<tbody>\n<tr>\n<td colspan=\"2\" align=\"center\" width=\"100%\" height=\"24\"><img decoding=\"async\" class=\"ngg-singlepic ngg-center\" src=\"https:\/\/www.pivovary.info\/wp-content\/gallery\/galerie-minipivovaru-cerny-orel-kromeriz\/cernyorel_budova02.JPG\" alt=\"\"><\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: center;\" bgcolor=\"#ffffff\" width=\"50%\" height=\"87\">&nbsp;<img decoding=\"async\" class=\"ngg-singlepic ngg-center\" src=\"https:\/\/www.pivovary.info\/wp-content\/gallery\/galerie-minipivovaru-cerny-orel-kromeriz\/cernyorel_logo.jpg\" alt=\"\"><\/p>\n<p style=\"text-align: center;\">&nbsp;<a class=\"fasc-button fasc-size-small fasc-type-popout fasc-rounded-medium\" style=\"background-color: #ffffff; color: #000000;\" href=\"https:\/\/www.pivovary.info\/?page_id=28652\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"https:\/\/www.pivovary.info\/wp-content\/gallery\/galerie-minipivovaru-cerny-orel-kromeriz\/cernyorel_varny.jpg\" alt=\"\" width=\"54\" height=\"38\" align=\"absmiddle\" border=\"0\">&nbsp; fotogalerie<\/a><\/p>\n<p style=\"text-align: center;\">&nbsp;<a class=\"fasc-button fasc-size-small fasc-type-popout fasc-rounded-medium\" style=\"background-color: #ffffff; color: #000000;\" href=\"http:\/\/www.labels.pivovary.info\/index.php?\/category\/250\">&nbsp;<img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-148274\" src=\"https:\/\/www.pivovary.info\/wp-content\/uploads\/2000\/01\/20210427180505-ef7d5d7b-th.jpg\" alt=\"\" width=\"65\" height=\"67\"> etikety<\/a><\/p>\n<\/td>\n<td bgcolor=\"#ffffff\" width=\"50%\" height=\"87\">\n<p style=\"text-align: center;\"><a class=\"fasc-button fasc-size-small fasc-type-popout fasc-rounded-medium ico-fa fasc-ico-before fa-envelope-o\" style=\"background-color: #ffffff; color: #000000;\"><strong>adresa:<\/strong> Velk\u00e9 n\u00e1m\u011bst\u00ed 24, 767 01 Krom\u011b\u0159\u00ed\u017e<\/a><\/p>\n<p style=\"text-align: center;\"><a class=\"fasc-button fasc-size-small fasc-type-popout fasc-rounded-medium fasc-ico-before dashicons-desktop\" style=\"background-color: #ffffff; color: #000000;\"><strong>www.<\/strong>cerny-orel.eu<\/a><\/p>\n<p style=\"text-align: center;\"><a class=\"fasc-button fasc-size-small fasc-type-popout fasc-rounded-medium ico-fa fasc-ico-before fa-keyboard-o\" style=\"background-color: #ffffff; color: #000000;\"><strong>e-mail:<\/strong> recepce@cerny-orel.eu<\/a><\/p>\n<p align=\"center\"><iframe loading=\"lazy\" style=\"border: none;\" src=\"https:\/\/frame.mapy.cz\/s\/kupenaguja\" width=\"300\" height=\"500\" frameborder=\"0\"><\/iframe><\/p>\n<\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\" align=\"center\" bgcolor=\"#ffffff\" width=\"100%\" height=\"24\"> <script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- zpravy -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-5694300196982120\"\r\n     data-ad-slot=\"3541247592\"\r\n     data-ad-format=\"auto\"><\/ins>\r\n<script>\r\n(adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script><\/td>\n<\/tr>\n<tr>\n<td bgcolor=\"#ffffff\" width=\"50%\" height=\"14\">\n<p style=\"text-align: center;\"><a class=\"fasc-button fasc-size-small fasc-type-popout fasc-rounded-medium\" style=\"background-color: #ffffff; color: #000000;\"><br \/>\n<strong>Informace z pivovaru<\/strong><\/a><\/p>\n<\/td>\n<td style=\"text-align: center;\" bgcolor=\"#ffffff\" width=\"50%\" height=\"24\">&nbsp;<\/td>\n<\/tr>\n<tr>\n<td style=\"text-align: left;\" colspan=\"2\" bgcolor=\"#ffffff\" width=\"100%\" height=\"24\">\n<ul>\n<li>V srpnu 2025 na \u010depu Cyklistick\u00e1 8. Sv\u011btl\u00fd le\u017e\u00e1k 11, Polotmav\u00fd le\u017e\u00e1k 12, Tmav\u00fd speci\u00e1l 13, Helles Bock 15.<\/li>\n<li>V prosinci 2024 na \u010depu V\u00e1no\u010dn\u00ed 13 &#8211; spodn\u011b kva\u0161en\u00e1 s jantarovou barvou a chut\u00ed sko\u0159ice a h\u0159eb\u00ed\u010dku.<\/li>\n<li>Od 8.3.2024 na \u010depu novinka &#8211; 11\u00b0 retro Podz\u00e1meck\u00fd le\u017e\u00e1k (4,5% alk.). Sv\u011b\u017e\u00ed le\u017e\u00e1k uva\u0159en\u00fd ze dvou druh\u016f slad\u016f, hojn\u011b chmelen\u00fd za studena \u017eateck\u00fdmi odr\u016fdami chmele.<\/li>\n<li>V listopadu 2023 novinka \u2013 Red Bock 14. Siln\u00e9 spodn\u011b kva\u0161en\u00e9 pivo jantarov\u00e9 barvy mnichovsk\u00e9ho stylu<br \/>\nuva\u0159eno ze 3 druh\u016f sladu.<\/li>\n<li>V dubnu 2023 na \u010depu 11\u00b0 sv\u011btl\u00e1, 11\u00b0 sv\u011btl\u00e1 Kazbek, 12\u00b0 polotmav\u00e1, 13\u00b0 tmav\u00e1 a 13\u00b0 jantarov\u00e1.<\/li>\n<li>Dne 14.3.2023 na \u010depu 11\u00b0 sv\u011btl\u00e1, 12\u00b0 polotmav\u00e1, 13\u00b0 tmav\u00e1 a 13\u00b0 jantarov\u00e1.<\/li>\n<li>V lednu 2023 na \u010depu 11 sv\u011btl\u00e9, APA 11, 12 polotmav\u00fd le\u017e\u00e1k.<\/li>\n<li>Na konec roku 2018 p\u0159ipravili: 12 V\u00e1no\u010dn\u00ed le\u017e\u00e1k (jantarov\u00e9 barvy uva\u0159en\u00fd ze t\u0159\u00ed druh\u016f sladu. Pln\u00e1 sladov\u00e1 chu\u0165 byla doprov\u00e1zena jemnou chmelovou ho\u0159kost\u00ed a ko\u0159enit\u00fdm aroma h\u0159eb\u00ed\u010dku a sko\u0159ice),<br \/>\n13 Tmav\u00e1 (spodn\u011b kva\u0161en\u00fd speci\u00e1l tmav\u011b ebenov\u00e9 barvy typu Stout s bohatou kr\u00e9movou p\u011bnou a v\u016fn\u00ed k\u00e1vy, s n\u00e1znakem pra\u017een\u00e9ho je\u010dmene a \u017eitn\u00e9ho sladu v chuti. Chmelen\u00fd aromatickou odr\u016fdou Challenger), 16 Helles Bock (v\u00edcechmelen\u00e1 varianta klasick\u00e9ho bocku tmav\u011b oran\u017eov\u00e9 barvy, va\u0159en\u00e1 ze t\u0159\u00ed druh\u016f sladu, chmelen\u00e1 ho\u0159k\u00fdmi odr\u016fdami Premiant a H.Tradition. V chuti se m\u00edsila chmelov\u00e1 ho\u0159kost s plnou sladovou chut\u00ed).<\/li>\n<li>Pivovar m\u011bl od 4.12.2017 na \u010depu 12\u00b0 V\u00e1no\u010dn\u00ed le\u017e\u00e1k jantarov\u00e9 barvy uva\u0159en\u00fd ze 3 druh\u016f sladu. Pln\u00e1 sladov\u00e1 chu\u0165 je doprov\u00e1zena jemnou chmelovou ho\u0159kost\u00ed a ko\u0159enit\u00fdm aroma h\u0159eb\u00ed\u010dku a sko\u0159ice.<\/li>\n<\/ul>\n<p><u>Star\u0161\u00ed info:<\/u><br \/>\nB\u00edl\u00e1 plachta s n\u00e1zvem projektu nad vchodem a \u010dil\u00fd stavebn\u00ed ruch uvnit\u0159 budovy. V\u00edtejte v b\u00fdval\u00e9 l\u00e9k\u00e1rn\u011b U \u010cern\u00e9ho orla na Velk\u00e9m n\u00e1m\u011bst\u00ed v Krom\u011b\u0159\u00ed\u017ei. Pr\u00e1v\u011b tady spole\u010dnost Davas 1. prosince 2009 pl\u00e1novala otev\u0159\u00edt nov\u00fd minipivovar, kter\u00fd cht\u011bl nav\u00e1zat na staletou tradici pivovarnictv\u00ed v Krom\u011b\u0159\u00ed\u017ei. \u010c\u00e1st pen\u011bz na n\u011bj p\u0159i\u0161la i z region\u00e1ln\u00edch fond\u016f. \u201eM\u00e1me v\u00fdhodu, \u017ee budova je zaps\u00e1na jako kulturn\u00ed pam\u00e1tka,\u201c vysv\u011btlil z\u00e1stupce investora Boris Zub\u00edk. Z Evropsk\u00e9 unie p\u0159iteklo do ambici\u00f3zn\u00ed stavby p\u0159es deset milion\u016f. \u201eV\u011bt\u0161inu pen\u011bz jsme ale museli sehnat sami,\u201c doplnil Zub\u00edk. Krom\u011b\u0159\u00ed\u017e\u0161t\u00ed piva\u0159i se mohli t\u011b\u0161it. \u201eV prosinci budeme \u010depovat sv\u011btlou a polotmavou dvan\u00e1ctku,\u201c objasnil v \u0159\u00edjnu 2009 Zub\u00edk. \u201eDo budoucna chceme nab\u00eddnout podobnou rozmanitost chut\u00ed piva, jako je tomu nap\u0159\u00edklad u v\u00edn. Tento trend je zn\u00e1m\u00fd t\u0159eba z Belgie, kde sv\u011btl\u00e1 jeden\u00e1ctka chutn\u00e1 poka\u017ed\u00e9 trochu jinak. A p\u0159itom nemus\u00ed j\u00edt zrovna o t\u0159e\u0161\u0148ov\u00fd speci\u00e1l.\u201c U\u017e proto by se u \u010cern\u00e9ho orla mohlo v budoucnu va\u0159it a\u017e osm druh\u016f piva. \u201eUr\u010dit\u011b budou i piva sezonn\u00ed. Na V\u00e1noce chceme d\u011blat nap\u0159\u00edklad tmav\u00fd speci\u00e1l nazvan\u00fd Prom\u00e9theus,\u201c upozornil Zub\u00edk. Cel\u00fd komplex pro dv\u011b stovky n\u00e1v\u0161t\u011bvn\u00edk\u016f \u010d\u00edt\u00e1 restauraci spojenou s pivovarn\u00edmi varnami, sladovnou a pivn\u00ed l\u00e9k\u00e1rnou nebo zahr\u00e1dkou a salonkem. Na sv\u00e9 si v n\u011bm p\u0159ijdou tak\u00e9 milovn\u00edci spisovatele Bohumila Hrabala. Pr\u00e1v\u011b jeho texty jsou d\u016fle\u017eit\u00fdm prvkem interi\u00e9ru pivovaru. \u201eJde o texty hlavn\u011b z knihy Obsluhoval jsem anglick\u00e9ho kr\u00e1le. M\u00e1me tak\u00e9 nikdy nepublikovan\u00e9 z\u00e1pisky z jeho den\u00edk\u016f, uvid\u00edme, co z nich se poda\u0159\u00ed p\u0159epsat,\u201c poznamenal Zub\u00edk. Investo\u0159i, kte\u0159\u00ed pivovar chystaj\u00ed, v\u011b\u0159\u00ed, \u017ee usp\u011bj\u00ed. \u201eKrom\u011b\u0159\u00ed\u017e je sedm\u00e9 nejnav\u0161t\u011bvovan\u011bj\u0161\u00ed m\u00edsto v \u010cesku,\u201c p\u0159ipom\u00ednal Zub\u00edk. \u201ePivovar tady nen\u00ed, nav\u00edc jsme p\u0159\u00edmo na n\u00e1m\u011bst\u00ed, co\u017e je atraktivn\u00ed lokalita nejen pro turisty, ale i m\u00edstn\u00ed lidi. Je to i obrana proti unifikaci chuti piva, proto\u017ee minipivovar si m\u016f\u017ee s v\u00fdslednou chut\u00ed daleko v\u00edce pohr\u00e1t a upravovat ji.\u201c<br \/>\nPo otev\u0159en\u00ed v prosinci 2009 se zde \u010depovalo: sv\u011btl\u00e1 jeden\u00e1ctka (0,5 l za 23 K\u010d), sv\u011btl\u00e1 dvan\u00e1ctka (0,5 l za 27 K\u010d), polotmav\u00e1 dvan\u00e1ctka (0,5 l za 28 K\u010d).<br \/>\nRestaurace je rozd\u011blena na dv\u011b \u010d\u00e1sti &#8211; na neku\u0159\u00e1ckou \u017didovnu a ku\u0159\u00e1ckou L\u00e9k\u00e1rnu. \u017didovna je um\u00edst\u011bna v p\u0159edn\u00ed \u010d\u00e1sti, kter\u00e9 dominuje varna, velk\u00fd v\u00fd\u010dep a d\u0159ev\u011bn\u00fd model sladovny. L\u00e9k\u00e1rna je um\u00edst\u011bna v zadn\u00ed \u010d\u00e1sti u kuchyn\u011b a jej\u00ed dominantou je mobili\u00e1\u0159 z p\u016fvodn\u00ed l\u00e9k\u00e1rny. Sl\u00e1dkem byl pan Martin Hrube\u0161. Varna m\u00e1 objem 550 l, dodala ji firma Mini Brewery System z Prost\u011bjova a va\u0159\u00ed se v n\u00ed klasicky na dva rmuty. Slad se nakupuje v Z\u00e1hlinic\u00edch a kvasnice jsou odeb\u00edr\u00e1ny z Budvaru. Co se t\u00fdk\u00e1 chmelu, p\u0159i va\u0159en\u00ed se z 10% procent pou\u017e\u00edv\u00e1 extrakt, pot\u00e9 n\u00e1sleduje \u017eateck\u00fd poloran\u00fd \u010derve\u0148\u00e1k a \u017eateck\u00fd premiant. Oboje je pou\u017e\u00edv\u00e1no v granulov\u00e9 podob\u011b. Ve sklep\u011b se nach\u00e1z\u00ed spilka a le\u017e\u00e1ck\u00e9 tanky.<br \/>\nMinipivovar na konci roku 2009 nab\u00edzel 11\u00b0 sv\u011btlou, 12\u00b0 sv\u011btlou, 12\u00b0 polotmavou a 18\u00b0 tmavou.<br \/>\nMinipivovar v \u00fanoru 2010 nab\u00edzel: \u010cern\u00fd orel 12\u00b0 polotmav\u00e9 za 28 K\u010d, \u010cern\u00fd orel 13\u00b0 tmav\u00e9 za 30 K\u010d, \u010cern\u00fd orel 11\u00b0 sv\u011btl\u00e1 za 23 K\u010d.<br \/>\nOtev\u0159\u00edt hospodu a \u010depovat svoje vlastn\u00ed pivo \u2013 kter\u00e9 si v pivovaru sami uva\u0159\u00edte. Zn\u00ed to snadn\u011b, ale jak prozradil Martin Hrube\u0161, sl\u00e1dek z restaurace v minipivovaru, nen\u00ed to jen tak. S\u00e1m sl\u00e1dek m\u011bl v\u0161ak s pivem bohat\u00e9 zku\u0161enosti. Poch\u00e1z\u00ed z \u010cesk\u00e9ho Krumlova a vystudoval potravin\u00e1\u0159skou technologii. P\u0159itom tou\u017eil po \u00fapln\u011b jin\u00e9m typu vzd\u011bl\u00e1n\u00ed, \u201ez k\u00e1drov\u00fdch d\u016fvod\u016f\u201c m\u011bl ale sm\u016flu. \u201eNedostal jsem doporu\u010den\u00ed na gymn\u00e1zium, a tak jsem se rozhodl studovat biochemii. Je to obor, v n\u011bm\u017e dnes pracuji a s odstupem mus\u00edm \u0159\u00edct, \u017ee m\u011b vcelku naplnil,\u201c \u0159ekl Martin Hrube\u0161. O v\u00fdrobu piva se zaj\u00edmal u\u017e na studi\u00edch a zanedlouho se na n\u00ed mohl p\u0159\u00edmo pod\u00edlet. Za\u010d\u00ednal v pivovarech v \u010cesk\u00e9m Krumlov\u011b, Plzni &#8211; Budvaru a Samsonu \u2013 Prvn\u00edm m\u011bstsk\u00e9m pivovaru. \u201eTenkr\u00e1t jsem d\u011blal v\u0161echno &#8211; od p\u0159ikulov\u00e1n\u00ed sud\u016f p\u0159es pr\u00e1ci na kvas\u00edrn\u011b, ve sklep\u011b nebo varn\u011b,\u201c p\u0159ibli\u017eil sl\u00e1dek. Po\u010d\u00e1tkem devades\u00e1t\u00fdch let jej pivovarnictv\u00ed p\u0159ivedlo a\u017e za hranice na\u0161\u00ed vlasti. Pracoval v Rakousku, Rusku, Gruzii, na Ukrajin\u011b a Nov\u00e9m Z\u00e9land\u011b. \u201e\u0160lo hlavn\u011b o to, abych nasb\u00edral dostatek zku\u0161enost\u00ed a to nejen po str\u00e1nce pivovarsk\u00e9. Byly to pro m\u011b nezapomenuteln\u00e9 z\u00e1\u017eitky,\u201c vzpom\u00ednal Hrube\u0161. Po n\u00e1vratu dom\u016f jej objevil sou\u010dasn\u00fd spolumajitel \u010cern\u00e9ho orla, kter\u00fd sh\u00e1n\u011bl odborn\u00edka pro chystan\u00fd projekt &#8211; prvn\u00ed minipivovar v Krom\u011b\u0159\u00ed\u017ei, kde byl v b\u0159eznu 2010 Martin Hrube\u0161 hlavn\u00edm a zat\u00edm jedin\u00fdm specialistou na v\u00fdrobu nejobl\u00edben\u011bj\u0161\u00edho \u010desk\u00e9ho moku. Jak vypadal takov\u00fd sl\u00e1dk\u016fv pracovn\u00ed den? \u201eZa\u010d\u00edn\u00e1m r\u00e1no v p\u016fl \u0161est\u00e9 a b\u011b\u017en\u011b kon\u010d\u00edm kolem \u0161est\u00e9 hodiny ve\u010der. B\u011bhem t\u00e9to doby p\u0159ipravuji slad, kvasnice a k tomu d\u011bl\u00e1m sanitace provozu,\u201c l\u00ed\u010dil sl\u00e1dek. Va\u0159en\u00ed, sp\u00edl\u00e1n\u00ed mladiny do kvas\u00edrny na hlavn\u00ed kva\u0161en\u00ed, st\u00e1\u010den\u00ed do le\u017e\u00e1ck\u00fdch tank\u016f ve sklep\u011b \u2013 to v\u0161e pat\u0159ilo k jeho n\u00e1plni pr\u00e1ce. \u201eJen pro p\u0159edstavu &#8211; jedna v\u00e1rka m\u00e1 objem 6 hektolitr\u016f a tank m\u00e1 dvojn\u00e1sobnou kapacitu, tak\u017ee v\u017edycky va\u0159\u00edm dv\u011b. No, nen\u00ed to zrovna m\u00e1lo,\u201c usm\u00edval se sl\u00e1dek, kter\u00fd nav\u00edc musel pracovat s po\u0159\u00e1dn\u00fdm p\u0159edstihem. Ne\u017e se toti\u017e pivo dostane ke spot\u0159ebiteli, trv\u00e1 to od po\u010d\u00e1tku v\u00fdroby minim\u00e1ln\u011b t\u0159icet dn\u016f. Aby toho nebylo m\u00e1lo, m\u011bl Martin Hrube\u0161 na starosti hned n\u011bkolik druh\u016f piva. Minipivovar vyr\u00e1b\u011bl a nab\u00edzel k ochutn\u00e1n\u00ed sv\u011btlou jeden\u00e1ctku, sv\u011btlou a polotmavou dvan\u00e1ctku, k tomu t\u0159in\u00e1cti-, patn\u00e1cti- i osmn\u00e1ctistup\u0148ov\u00e1 piva. Jak na nab\u00eddku reaguj\u00ed host\u00e9? \u201e\u0160k\u00e1la chuti piv je \u0161irok\u00e1. V\u011bt\u0161inou plat\u00ed, \u017ee i ten, kdo u n\u00e1s ochutn\u00e1 v\u0161echny druhy piva, tak z\u016fst\u00e1v\u00e1 jen u jednoho druhu. Nej\u010dast\u011bji se pije jeden\u00e1ctistup\u0148ov\u00e9 pivo. Z t\u011bch siln\u011bj\u0161\u00edch pak m\u00e1 ohlas osmn\u00e1ctka. Ta je jako dezert,\u201c p\u0159ibli\u017eil s \u00fasm\u011bvem sl\u00e1dek. N\u011bkdy se m\u016f\u017ee st\u00e1t, \u017ee zrovna nen\u00ed na \u010depu druh piva, kter\u00fd je nejv\u00edce \u017e\u00e1dan\u00fd? Ano, ob\u010das se s t\u00edm skute\u010dn\u011b host\u00e9 mus\u00ed sm\u00ed\u0159it. \u201eNen\u00ed to ale proto, \u017ee bychom to pivo zrovna nevyr\u00e1b\u011bli, ale sp\u00ed\u0161 proto, \u017ee m\u00e1me omezenou kapacitu. Majitel\u00e9 ale po\u010d\u00edtaj\u00ed s roz\u0161\u00ed\u0159en\u00edm,\u201c \u0159ekl Hrube\u0161. V hlav\u011b sice nosil dal\u0161\u00ed n\u00e1pady, jak chmelov\u00fd n\u00e1poj obohatit, ale do zb\u011bsil\u00fdch experiment\u016f se pou\u0161t\u011bt necht\u011bl. \u201eNap\u0159\u00edklad do ovocn\u00fdch piv nep\u016fjdeme. Nem\u00e1me na to kvasnice a nechceme spot\u0159ebitel\u016fm nab\u00edzet tres\u0165ovou n\u00e1hra\u017eku. Jsem r\u00e1d, \u017ee tohle majitel\u00e9 ch\u00e1pou a \u017ee jsme spolu na\u0161li spole\u010dnou \u0159e\u010d v tom, co chceme vyr\u00e1b\u011bt hned od po\u010d\u00e1tku&#8220;, m\u00ednil sl\u00e1dek. \u201eNe\u0159\u00edk\u00e1m, \u017ee by se zde nedalo experimentovat s bylinn\u00fdmi pivy a v\u011b\u0159\u00edm, \u017ee se to jednou zkus\u00ed. Na rozd\u00edl od t\u011bch ovocn\u00fdch tam nen\u00ed pot\u0159eba tres\u0165, ale sta\u010d\u00ed t\u0159eba kop\u0159ivy,\u201c p\u0159ibli\u017eil mo\u017enosti do budoucna.<br \/>\nPivo zraje v historick\u00fdch sklepn\u00edch prostor\u00e1ch ze 14. stolet\u00ed v horizont\u00e1ln\u00edch a vertik\u00e1ln\u00edch nerezov\u00fdch tanc\u00edch. Pro prodej se pln\u00ed do sud\u016f o objemu 15, 30 a 50l, pro pot\u0159eby restaurace se to\u010d\u00ed p\u0159\u00edmo z le\u017e\u00e1ck\u00fdch tank\u016f. \u010cern\u00fd orel je va\u0159en v dvoun\u00e1dobov\u00e9 nerezov\u00e9 varn\u011b o objemu 6 hl. V\u0161echna piva jsou va\u0159ena na dva rmuty, krom\u011b jeden\u00e1ctky, kter\u00e1 je va\u0159ena infuzn\u011b. Spilka o celkov\u00e9m objemu 12 hl je otev\u0159en\u00e1. V\u00e1no\u010dn\u00ed speci\u00e1l roku 2010 m\u011bl p\u0159\u00edchu\u0165 l\u00e9ko\u0159ice a m\u00e1ty. Krom\u011b toho se \u010depovalo: sv\u011btl\u00e1 11\u00b0 , sv\u011btl\u00e1 12\u00b0, sv\u011btl\u00fd 15\u00b0 speci\u00e1l (serv\u00edrov\u00e1no v nezvykl\u00e9 skleni\u010dce se \u201ezalomenou\u201c no\u017ei\u010dkou o objemu 0,25 l, 6,8 % alk.) a tmav\u00e1 18.<br \/>\n\u010cern\u00fd orel velikono\u010dn\u00ed sv\u00e1tky roku 2011 p\u0159ipomn\u011bl zelenou dvan\u00e1ctkou. \u201eCelkem jsme j\u00ed vyrobili 6 hektolitr\u016f a moment\u00e1ln\u011b zraje v tanku. Ve v\u00fd\u010depu bude k m\u00e1n\u00ed od 21. dubna,\u201c hl\u00e1sil sl\u00e1dek Martin Hrube\u0161. \u201eNa takov\u00e9m pivu se nevyd\u011bl\u00e1v\u00e1, sp\u00ed\u0161 se jedn\u00e1 o uk\u00e1zkovou akci a kr\u00e1tkodob\u00e9 roz\u0161\u00ed\u0159en\u00ed nab\u00eddky,\u201c vysv\u011btlil sl\u00e1dek. Minipivovar nav\u00edc nab\u00eddl sv\u00fdm n\u00e1v\u0161t\u011bvn\u00edk\u016fm i speci\u00e1ln\u00ed velikono\u010dn\u00ed menu.<br \/>\nV b\u0159eznu 2011 minipivovar nab\u00edzel piva \u010cern\u00fd orel 8\u00b0, \u010cern\u00fd orel 11\u00b0 sv\u011btl\u00e1 (27 K\u010d) , \u010cern\u00fd orel 12\u00b0 polotmav\u00e1 (30 K\u010d), \u010cern\u00fd orel 18\u00b0 tmav\u00e1.<br \/>\nMinipivovar \u010cern\u00fd orel v z\u00e1\u0159\u00ed 2011 nab\u00edzel piva: 8\u00b0 polotmav\u00e1 \u010cern\u00fd orel (0,5 l za 24,- K\u010d), 11\u00b0 sv\u011btl\u00e1 \u010cern\u00fd orel (0,5 l za 27,-K\u010d), 11\u00b0 sv\u011btl\u00e1 stronger \u010cern\u00fd orel (0,5 l za 29,-K\u010d; pivo stronger and bitter le\u017e\u00e1ck\u00e9ho typu, dvojn\u00e1sobn\u00e9 zachmelen\u00ed za pou\u017eit\u00ed nov\u00fdch slad\u016f a typ\u016f chmele), 12\u00b0 polotmav\u00e1 \u010cern\u00fd orel (0,5 l za 30,- K\u010d), 12\u00b0 p\u0161enice \u010cern\u00fd orel (0,4 l za 30,-K\u010d), 12\u00b0 tmav\u00e1 \u010cern\u00fd orel (0,5 l za 30,- K\u010d), 15\u00b0 polotmav\u00e1 \u010cern\u00fd orel (0,5 l za 32,- K\u010d; speci\u00e1ln\u00ed pivo uva\u0159en\u00e9 ze slad\u016f p\u0159ivezen\u00fdch z Bavorska).<br \/>\nV listopadu 2011 minipivovar \u010depoval: 11\u00b0 sv\u011btl\u00e1 (0,5 l za 27 K\u010d), 11\u00b0 sv\u011btl\u00e1 Stronger&amp;Bitter (0,5 l za 29 K\u010d), 12\u00b0 polotmav\u00e1 (0,5 l za 30 K\u010d), 12\u00b0 p\u0161enice (0,4 l za 30 K\u010d), 12\u00b0 tmav\u00e1 (0,5 l za 30 K\u010d). Na v\u00e1no\u010dn\u00ed sv\u00e1tky roku 2011 minipivovar p\u0159ipravil 12\u00b0 V\u00e1no\u010dn\u00ed speci\u00e1l M\u00e1ta&amp;Sko\u0159ice, 13\u00b0 sv\u011btl\u00e1 medov\u00e1 a 17\u00b0 tmav\u00e1.<br \/>\nV \u00fanoru 2012 \u0161lo v restauraci minipivovaru ochutnat: 11\u00b0 sv\u011btl\u00e1, 12\u00b0 polotmav\u00e1, 12\u00b0 Speci\u00e1l m\u00e1ta&amp;sko\u0159ice, 14\u00b0 sv\u011btl\u00fd ale, 13\u00b0 sv\u011btl\u00e1 medov\u00e1, 17\u00b0 tmav\u00e1.<br \/>\nOd 17.2.2012 na \u010depu i 11\u00b0 sv\u011btl\u00e1 stronger&amp;bitter.<br \/>\nNa po\u010d\u00e1tku b\u0159ezna 2012 se v restauraci to\u010dilo: 11\u00b0 sv\u011btl\u00e1 (0,5 l za 27 K\u010d), 11\u00b0 sv\u011btl\u00e1 stronger&amp;bitter (0,5 l za 29 K\u010d), 12\u00b0 polotmav\u00e1 (0,5 l za 30 K\u010d), 12\u00b0 Speci\u00e1l M\u00e1ta&amp;Sko\u0159ice (0,4 l za 29 K\u010d), 14\u00b0 sv\u011btl\u00fd ALE (0,5 l za 32 K\u010d), 17\u00b0 Tmav\u00e1 (0,3 l za 24 K\u010d).<br \/>\nV polovin\u011b b\u0159ezna 2012 se v restauraci nab\u00edzelo: 6\u00b0 Pivn\u00ed n\u00e1poj (n\u00edzkoalkoholick\u00fd malinov\u00fd n\u00e1poj na sladov\u00e9 b\u00e1zi), 11\u00b0 sv\u011btl\u00e1, 11\u00b0 sv\u011btl\u00e1 stronger&amp;bitter, 12\u00b0 polotmav\u00e1, 12\u00b0 Speci\u00e1l m\u00e1ta&amp;sko\u0159ice, 14\u00b0 sv\u011btl\u00fd ale, 17\u00b0 tmav\u00e1. Od 23.3 na \u010depu novinka 13\u00b0 Svat\u00fd Patrik (polosv\u011btl\u00e9 pivo vyrobeno mimo jin\u00e9 i s v\u00edde\u0148sk\u00fdm sladem a roibosem).<br \/>\nV polovin\u011b dubna 2012 v restauraci na \u010depu 6\u00b0 Pivn\u00ed n\u00e1poj, 11\u00b0 sv\u011btl\u00e1, 12\u00b0 polotmav\u00e1, 13\u00b0 Sv. Patrik (polosv\u011btl\u00e9 pivo vyrobeno mimo jin\u00e9 i s v\u00edde\u0148sk\u00fdm sladem a roibosem), 17\u00b0 tmav\u00e1.<br \/>\nOd 25. 4. 2012 na \u010depu 11\u00b0 Tmav\u00e1 \u010cern\u00fd Orel, od 27.4. se to\u010dil 11\u00b0 M\u00e1jov\u00fd speci\u00e1l &#8211; sv\u011btl\u00e9 pivo s p\u0159\u00eddavkem byliny kotvi\u010dn\u00edku.<br \/>\nDne 9.5.2012 na \u010depu: 10\u00b0 v\u00e1\u0161niv\u00fd speci\u00e1l (sv\u011btl\u00e9 pivo s p\u0159\u00eddavkem byliny kotvi\u010dn\u00edku, 0,4 l za 30 K\u010d), 11\u00b0 sv\u011btl\u00e1 (0,5 l za 27 K\u010d), 11\u00b0 tmav\u00e1 (0,5 l za 28 K\u010d), 12\u00b0 polotmav\u00e1 (0,5 l za 30 K\u010d), 13\u00b0 Sv. Patrik (polosv\u011btl\u00e9, 0,5 l za 30 K\u010d).<br \/>\nDne 22.5.2012 na \u010depu: 10\u00b0 v\u00e1\u0161niv\u00fd speci\u00e1l (sv\u011btl\u00e9 pivo s p\u0159\u00eddavkem byliny kotvi\u010dn\u00edku, 0,4 l za 30 K\u010d), 11\u00b0 sv\u011btl\u00e1 (0,5 l za 27 K\u010d), 11\u00b0 tmav\u00e1 (0,5 l za 28 K\u010d), 12\u00b0 polotmav\u00e1 (0,5 l za 30 K\u010d), 12\u00b0 p\u0161enice (0,4 l za 30 K\u010d).<br \/>\nDne 2.6.2012 se \u010depovalo: 11\u00b0 sv\u011btl\u00e1 (0,5 l za 27 K\u010d), 11\u00b0 tmav\u00e1 (0,5 l za 28 K\u010d), 12\u00b0 polotmav\u00e1 (0,5 l za 30 K\u010d), 12\u00b0 p\u0161enice (0,4 l za 30 K\u010d), novinka od 1.6. &#8211; 8\u00b0 polotmav\u00e1 (0,5 l za 24 K\u010d).<br \/>\nOd 29.6.2012 na \u010depu novinka 13\u00b0 Indian Pale Ale.<br \/>\nOd 20.7 2012 na \u010depu novinkov\u00e1 8\u00b0 polotmav\u00e1 (lehk\u00e9 v\u00fd\u010depn\u00ed pivo karamelov\u00e9 chuti).<br \/>\nDne 27.7.2012 restaurace nab\u00edzela sortiment: 8\u00b0 polotmav\u00e1, 11\u00b0 sv\u011btl\u00e1, 11\u00b0 tmav\u00e1, 12\u00b0 polotmav\u00e1, 13\u00b0 Pale Ale.<br \/>\nOd 24.8.2012 op\u011bt na \u010depu 8\u00b0 polotmav\u00e1 (lehk\u00e9 v\u00fd\u010depn\u00ed pivo karamelov\u00e9 chuti).<br \/>\nDne 6.9.2012 na \u010depu: 8\u00b0 polotmav\u00e1, 11\u00b0 sv\u011btl\u00e1, 12\u00b0 polotmav\u00e1.<br \/>\nDostat se do presti\u017en\u00ed publikace, kterou vyd\u00e1v\u00e1 The New York Times a kter\u00e1 p\u0159edstavuje nab\u00eddky kde a jak str\u00e1vit p\u0159\u00edjemn\u00e9 chv\u00edle v Evrop\u011b, se mnoha m\u00edst\u016fm nepo\u0161t\u011bst\u00ed. Krom\u011b\u0159\u00ed\u017e je ov\u0161em v anglicky psan\u00e9m pr\u016fvodci zm\u00edn\u011bna, reprezentoval ji toti\u017e minipivovar \u010cern\u00fd orel: a jeho provozovatel\u00e9 na to byli pr\u00e1vem py\u0161n\u00ed. \u201eAutora, kter\u00fd se tam o n\u00e1s zmi\u0148uje, vlastn\u011b ani nezn\u00e1me, ale podle toho, co tam p\u00ed\u0161e, byl u n\u00e1s n\u011bkolikr\u00e1t. To n\u00e1s velmi t\u011b\u0161\u00ed a mysl\u00edm, \u017ee to je skv\u011bl\u00e1 vizitka na\u0161\u00ed pr\u00e1ce a sm\u011bru, kter\u00fdm jsme se dali. V Timesech vy\u0161la mal\u00e1 zm\u00ednka o na\u0161em minipivovaru u\u017e minul\u00fd rok. \u010cl\u00e1nek ve zmi\u0148ovan\u00e9 publikaci je roz\u0161\u00ed\u0159en\u00fd, proto\u017ee p\u0159edt\u00edm psal jen o na\u0161em speci\u00e1ln\u00edm, spont\u00e1nn\u011b kva\u0161en\u00e9m pivu Lambic. Tady doporu\u010duje i na\u0161e ostatn\u00ed piva \u2013 \u010desk\u00e9 Pilsy i zahrani\u010dn\u00ed speci\u00e1ly a nezapom\u00edn\u00e1 na kvalitn\u00ed kuchyni a ubytov\u00e1n\u00ed&#8220; \u0159ekl v listopadu 2012 \u0159editel pivovaru Boris Zub\u00edk. \u201eDomn\u00edv\u00e1m se, \u017ee pro turistick\u00fd ruch je \u010cesk\u00e1 republika spojen\u00e1 hlavn\u011b s pivem, historick\u00fdmi pam\u00e1tkami a tak\u00e9 se z\u00e1\u017eitky, z\u0159ejm\u011b proto jsme se do presti\u017en\u00edho zahrani\u010dn\u00edho pr\u016fvodce dostali i my. Kladn\u011b hodnoceni jsme tak\u00e9 v tuzemsk\u00fdch nebo t\u0159eba italsk\u00fdch periodik\u00e1ch,&#8220; konstatoval Zub\u00edk. \u00dasp\u011bch si vysv\u011btlil t\u00edm, \u017ee jeho firma pe\u010dliv\u011b db\u00e1 na kvalitu. \u201eVa\u0159\u00edme pivo klasick\u00fdm, osv\u011bd\u010den\u00fdm zp\u016fsobem, pou\u017e\u00edv\u00e1me otev\u0159en\u00e9 kva\u0161en\u00ed na spilce, kter\u00e9 pr\u00e1v\u011b je typick\u00e9 pro piva typu Pils, v le\u017e\u00e1ck\u00e9m sklep\u011b nech\u00e1v\u00e1me piva dlouho le\u017eet tak, jak je to spr\u00e1vn\u00e9. Ale nejen to, nab\u00edz\u00edme poctiv\u00e9 a kvalitn\u00ed slu\u017eby, kter\u00e9 si n\u00e1v\u0161t\u011bvn\u00edk v modern\u00edm sv\u011bt\u011b \u017e\u00e1d\u00e1,&#8220; byl p\u0159esv\u011bd\u010den Zub\u00edk. Podle n\u011bj se minipivovar sna\u017eil propagovat tak\u00e9 m\u011bsto Krom\u011b\u0159\u00ed\u017e. \u201eJezd\u00edme na r\u016fzn\u00e9 festivaly v \u010cesku i zahrani\u010d\u00ed, kde zveme lidi, aby se p\u0159ijeli pod\u00edvat na z\u00e1mek, zahrady, ale i jin\u00e9 krom\u011b\u0159\u00ed\u017esk\u00e9 zaj\u00edmavosti. Stejn\u011b i na\u0161e propaga\u010dn\u00ed materi\u00e1ly nejsou pouze o pivovaru, ale tak\u00e9 o na\u0161em kr\u00e1sn\u00e9m m\u011bst\u011b&#8220; zd\u016fraznil Zub\u00edk. Podle n\u011bj firma buduje cel\u00fd komplex slu\u017eeb, kter\u00fd bude m\u00edt n\u00e1v\u0161t\u011bvn\u00edk\u016fm neust\u00e1le co nab\u00eddnout. \u201eA\u0165 u\u017e to bude ubytov\u00e1n\u00ed nebo kulturn\u00ed akce, kter\u00e9 m\u00edv\u00e1me zhruba dvakr\u00e1t do m\u011bs\u00edce, ale p\u0159edev\u0161\u00edm z\u00e1\u017eitek z piva a gastronomie. Za t\u0159i roky co pivovar funguje, jsme u\u017e uva\u0159ili na \u0161estadvacet druh\u016f. V\u011bt\u0161inou m\u00edv\u00e1me na \u010depu t\u0159i a\u017e \u010dty\u0159i typy piv. V prosinci budeme to\u010dit sou\u010dasn\u011b a\u017e osm r\u016fzn\u00fdch druh\u016f piv, nebude chyb\u011bt medov\u00e9, v\u00e1\u0161niv\u00e9, ani polotmav\u00e9 p\u0161eni\u010dn\u00e9 \u010di staroanglick\u00e9,&#8220; uzav\u0159el \u0159editel krom\u011b\u0159\u00ed\u017esk\u00e9ho pivovaru. (zdroj: kromerizsky.denik.cz)<br \/>\nDne 13.9.2012 na \u010depu novinka &#8211; 11\u00b0 jable\u010dn\u00fd speci\u00e1l (0,4 l za 34 K\u010d).<br \/>\nOd 28.9.2012 se op\u011bt \u010depovala 11\u00b0 stronger&amp;bitter (dvojn\u00e1sobn\u00e9 chmelen\u00ed, 0,5 l za 31 K\u010d).<br \/>\nDne 8.11.2012 na \u010depu 11\u00b0 jable\u010dn\u00fd speci\u00e1l, 11\u00b0 stronger&amp;bitter, 11\u00b0 sv\u011btl\u00e1, 12\u00b0 polotmav\u00e1.<br \/>\nDne 17.11.2012 na \u010depu 11\u00b0 sv\u011btl\u00e1, 12\u00b0 polotmav\u00e1, 12\u00b0 polotmav\u00e1 p\u0161eni\u010dn\u00e1.<br \/>\nOd 7. prosince 2012 na \u010depu 13\u00b0 tmav\u00e1 \u010dokol\u00e1dov\u00e1 (pou\u017eit \u010dokol\u00e1dov\u00fd slad).<br \/>\nOd 14. prosince 2012 na \u010depu 11\u00b0 V\u00e1\u0161niv\u00fd speci\u00e1l (sv\u011btl\u00e9 pivo s p\u0159\u00eddavkem byliny kotvi\u010dn\u00edku. Kotvi\u010dn\u00edk je afrodiziakum, kter\u00e9 zvy\u0161uje hladinu testosteronu u mu\u017e\u016f a estrogenu u \u017een; 0,4 l za 30 K\u010d) a 12\u00b0 medov\u00e1 sv\u011btl\u00e1 (0,5 l za 34 K\u010d).<br \/>\nDne 18.12. 2012 na \u010depu 11\u00b0 sv\u011btl\u00e1, 12\u00b0 polotmav\u00e1, 13\u00b0 V\u00fdro\u010dn\u00ed speci\u00e1l (pivo bylo uva\u0159eno k ud\u00e1losti 3. let otev\u0159en\u00ed pivovaru, pln\u00e1 sladov\u00e1 chu\u0165 ko\u0159en\u011bn\u00e1 \u010dajem roibose s ledov\u00fdm tonem honeybush), 13\u00b0 tmav\u00e1 \u010dokol\u00e1dov\u00e1, 11\u00b0 V\u00e1\u0161niv\u00fd speci\u00e1l (sv\u011btl\u00e9 pivo s p\u0159\u00eddavkem byliny kotvi\u010dn\u00edku), 12\u00b0 medov\u00e1 sv\u011btl\u00e1.<br \/>\nDne 16.1.2013 na \u010depu 11\u00b0 sv\u011btl\u00e1, 12\u00b0 polotmav\u00e1, 13\u00b0 tmav\u00e1 \u010dokol\u00e1dov\u00e1, 11\u00b0 V\u00e1\u0161niv\u00fd speci\u00e1l a 12\u00b0 medov\u00e1 sv\u011btl\u00e1.<br \/>\nOslava sv\u00e1tek Svat\u00e9ho Patrika prob\u011bhla dne 17.3.2013. Byla p\u0159ipravena novinka &#8211; speci\u00e1l Saint Patrick Irish Ale 13,5\u00b0 (svrchn\u011b kva\u0161en\u00e9 pivo jantarov\u011b m\u011b\u010fnat\u00e9 barvy slo\u017een\u00e9 ze \u0161esti druh\u016f slad\u016f a t\u0159\u00ed druh\u016f chmele).<br \/>\nDne 22.2.2013 na \u010depu 11\u00b0 sv\u011btl\u00e1, 12\u00b0 polotmav\u00e1 a 11\u00b0 V\u00e1\u0161niv\u00fd speci\u00e1l.<br \/>\nDne 27.3.2013 na \u010depu 11\u00b0 sv\u011btl\u00e1 a 12\u00b0 polotmav\u00e1, nov\u011b 12\u00b0 sv\u011btl\u00e1, 13,5\u00b0 Svat\u00fd Patrik (Irish Ale) a na zelen\u00fd \u010dtvrtek i Zelen\u00fd speci\u00e1l, va\u0159en\u00fd a dobarvovan\u00fd pouze p\u0159\u00edrodn\u00edmi surovinami.<br \/>\nDne 5.4.2013 na \u010depu 11\u00b0 sv\u011btl\u00e1, 12\u00b0 polotmav\u00e1, 12\u00b0 sv\u011btl\u00e1 a 13,5\u00b0 St. Patrick Irish Ale.<br \/>\nDne 6.5. na \u010depu 11\u00b0 sv\u011btl\u00e1, 12\u00b0 polotmav\u00e1, 13,5\u00b0 St. Patrick Irish Ale, 10\u00b0 polotmav\u00e1 p\u0161enice a 10\u00b0 M\u00e1jov\u00e1.<br \/>\nOd 17.5. na \u010depu 8\u00b0 polotmav\u00e1.<br \/>\nMalinovo-vi\u0161\u0148ov\u00fd Radler na \u010dep 1.6.<br \/>\nDne 24.6. na \u010depu 11\u00b0 sv\u011btl\u00e1, 12\u00b0 polotmav\u00e1, 10\u00b0 polotmav\u00e1 p\u0161enice, 8\u00b0 polotmav\u00e1 a Malinovo-vi\u0161\u0148ov\u00fd Radler (ovocn\u00fd n\u00e1poj na b\u00e1zi piva, kter\u00fd byl vyroben\u00fd z 11\u00b0 sv\u011btl\u00e9 a dom\u00e1c\u00ed limon\u00e1dy s obsahem 2 % alk.).<br \/>\nOd 15.7. na \u010dep 11\u00b0 Krom\u011b\u0159\u00ed\u017esk\u00e1 jubilejn\u00ed (slavnostn\u00ed pivo, kter\u00e9 bylo p\u0159ipraveno k p\u0159\u00edle\u017eitosti 750. zalo\u017een\u00ed m\u011bsta Krom\u011b\u0159\u00ed\u017e. Uva\u0159eno bylo spole\u010dn\u011b s listy stromu Gingko Biloba, kter\u00e9 pozitivn\u011b ovliv\u0148uj\u00ed prokrven\u00ed mozku).<br \/>\nDme 19.7. na \u010depu 11,50\u00b0 Cyrilometod\u011bjsk\u00e1 p\u0161enice (0,4 l za 34 K\u010d; pivo uva\u0159en\u00e9 jako hold v\u00fdro\u010d\u00ed 1150. let od p\u0159\u00edchodu sv. Cyrila a Metod\u011bje na Velkou Moravu. V obdob\u00ed Velk\u00e9 Moravy byla dominantn\u00ed p\u011bstovanou obilovinou pr\u00e1v\u011b p\u0161enice, proto je takov\u00e9 i toto pivo. Je charakteristick\u00e9 sv\u00fdm kaln\u00fdm vzhledem a ovocn\u00fdmi t\u00f3ny v chuti a v\u016fni).<br \/>\nDne 18.9. na \u010depu 11\u00b0 sv\u011btl\u00e1, 11\u00b0 Stronger &amp; Bitter, 12\u00b0 polotmav\u00e1 a Malinovo-vi\u0161\u0148ov\u00fd Radler. Od 27.9. na \u010dep 11\u00b0 tmav\u00e1 (vyroben\u00e9 ze sm\u011bsi \u010desk\u00e9ho, mnichovsk\u00e9ho, karamelov\u00e9ho a barevn\u00e9ho sladu. Tato kombinace zaru\u010dovala nejenom temnou barvu, ale tak\u00e9 karamelov\u00e9 a k\u00e1vov\u00e9 chu\u0165ov\u00e9 t\u00f3ny. Pivo bylo zachmeleno kombinac\u00ed odr\u016fd Premiant, Sl\u00e1dek a \u017dateck\u00fd \u010derve\u0148\u00e1k) a 13\u00b0 Patron (siln\u00e9 podzimn\u00ed pivo, kter\u00e9 bylo uva\u0159eno k p\u0159\u00edle\u017eitosti sv\u00e1tku patrona \u010desk\u00e9 zem\u011b, svat\u00e9ho V\u00e1clava. M\u011blo zlatav\u011b jantarovou barvu, v chuti se projevovalo m\u00edrnou chlebnatost\u00ed. Vyv\u00e1\u017een\u00e1 ho\u0159kost byla ur\u010dena pou\u017eit\u00edm odr\u016fd Harmonie, Rub\u00edn a \u017dateck\u00fd \u010derve\u0148\u00e1k).<br \/>\nOd 8.11. na \u010dep 15\u00b0 IPA (pivo bylo uva\u0159eno jako \u201esingle malt\u201c, tedy za pou\u017eit\u00ed pouze jednoho druhu sladu, kter\u00fd dod\u00e1v\u00e1 pivu t\u011b\u017ekou sladovou chu\u0165 a zlatavou barvu. Ho\u0159kost je v\u00fdrazn\u00e1, nastupuje ihned po napit\u00ed. P\u0159i chmelen\u00ed pou\u017eili metodu \u201edry hopping\u201c, kdy se su\u0161en\u00e9 hl\u00e1vky chmele maceruj\u00ed v mladin\u011b b\u011bhem hlavn\u00edho kva\u0161en\u00ed. Toto pivo obsahuje p\u0159ibli\u017en\u011b 6,5 % alk.). Od 25.11. na \u010depu 13\u00b0 tmav\u00e1 (siln\u011bj\u0161\u00ed tmav\u00e9 pivo plze\u0148sk\u00e9ho typu, pro v\u00fdrobu piva pou\u017eili 4 r\u016fzn\u00fdch slad\u016f a 3 chmelov\u00fdch odr\u016fd. Obsah alkoholu je p\u0159ibli\u017en\u011b 5 %). Od 2.12. na \u010dep 11\u00b0 medov\u00e1 (pivo uva\u0159en\u00e9 v prvn\u00ed f\u00e1zi v\u00fdroby jako klasick\u00fd plze\u0148sk\u00fd le\u017e\u00e1k, kdy p\u0159i fermentaci a dozr\u00e1v\u00e1n\u00ed byl pou\u017eit med nejen jako zdroj zkvasiteln\u00fdch cukr\u016f, ale p\u0159edev\u0161\u00edm jako nositel medov\u00e9ho aroma. D\u00edky tomu, \u017ee med nepro\u0161el varn\u00fdm procesem, byly ve v\u00fdsledn\u00e9m produktu zachov\u00e1ny t\u011blu prosp\u011b\u0161n\u00e9 l\u00e1tky, kter\u00e9 maj\u00ed posiluj\u00edc\u00ed i preventivn\u00ed \u00fa\u010dinky na lidsk\u00e9 zdrav\u00ed). Od 9.12. na \u010dep 12\u00b0 V\u00e1no\u010dn\u00ed speci\u00e1l (bylinn\u00e9 pivo uva\u0159en\u00e9 tak, aby navozovalo atmosf\u00e9ru V\u00e1noc. Pivo samotn\u00e9 m\u011blo zachov\u00e1nu sladovou chu\u0165, kter\u00e1 je zaji\u0161t\u011bna kombinac\u00ed \u010desk\u00e9ho a bavorsk\u00e9ho sladu. Chmelov\u00e1 ho\u0159kost byla doprov\u00e1zena ko\u0159enitou chut\u00ed sko\u0159ice a jemn\u00fdm aroma m\u00e1ty.)<br \/>\nDne 8.1.2014 na \u010depu 11\u00b0 sv\u011btl\u00e1, 11\u00b0 medov\u00e1, 12\u00b0 polotmav\u00e1 a 13\u00b0 tmav\u00e1.<br \/>\nDne 3.4. na \u010depu 11\u00b0 sv\u011btl\u00e1, 11\u00b0 V\u00edde\u0148sk\u00fd le\u017e\u00e1k, 12\u00b0 polotmav\u00e1 a 13\u00b0 Saint Patrick\u00b4s Irish Red Ale.<br \/>\nOd 17.4. na \u010depu 11\u00b0 Zelen\u00e1 (11\u00b0 sv\u011btl\u00e1 s p\u0159\u00eddavkem m\u00e1ty, kop\u0159iv a zelen\u00e9ho \u010daje).<br \/>\nNovinky &#8211; 11\u00b0 Stronger &amp; Bitter &#8211; na \u010depu od 1. 5. (vy\u0161\u0161\u00ed p\u0159\u00eddavek mnichovsk\u00e9ho sladu zp\u016fsobuje tmav\u0161\u00ed odst\u00edn a v\u011bt\u0161\u00ed chlebnatost v chuti, ne\u017e u \u201estandardn\u00ed\u201c 11\u00b0 sv\u011btl\u00e9. Intenzivn\u011bj\u0161\u00ed ho\u0159kost byla zp\u016fsobena p\u0159\u00eddavkem chmele odr\u016fdy Kazbek), 11\u00b0 mnichovsk\u00e9 sv\u011btl\u00e9 &#8211; na \u010depu od 1. 5. (spodn\u011b kva\u0161en\u00e9 pivo zlatav\u00e9 barvy s nasl\u00e1dl\u00fdm dozn\u00edv\u00e1n\u00edm v chuti, kter\u00e9 je typick\u00e9 pro bavorsk\u00e1 piva. Pivo je jemn\u011b chmelen\u00e9 p\u016fvodn\u00ed n\u011bmeckou odr\u016fdou Hallertau. Obsah alkoholu cca 4,5 %).<br \/>\nOd 2.6. na \u010depu tak\u00e9 8\u00b0 polotmav\u00e1 (spodn\u011b kva\u0161en\u00e9 lehk\u00e9 pivo, obsah alkoholu kolem 2,5 %) a 12\u00b0 v\u00e1\u0161niv\u00e1 (sv\u011btl\u00e9 spodn\u011b kva\u0161en\u00e9 pivo s p\u0159\u00eddavkem byliny kotvi\u010dn\u00edku).<br \/>\nOd 1. \u010dervence na \u010depu tak\u00e9 12\u00b0 Weizenbier &#8211; svrchn\u011b kva\u0161en\u00e9 p\u0161eni\u010dn\u00e9 pivo n\u011bmeck\u00e9ho typu. Je p\u0159ipraveno ze sm\u011bsi sv\u011btl\u00e9ho je\u010dmenn\u00e9ho a sv\u011btl\u00e9ho p\u0161eni\u010dn\u00e9ho sladu, chmelen\u00e9 tradi\u010dn\u00edm chmelem z oblasti Hallertau.<br \/>\nOd 1.8. na \u010depu 11\u00b0 tmav\u00e1 (pivo vyroben\u00e9 ze sm\u011bsi \u010desk\u00e9ho, mnichovsk\u00e9ho, karamelov\u00e9ho a barevn\u00e9ho sladu. Tato kombinace zaru\u010duje nejenom temnou barvu, ale tak\u00e9 karamelov\u00e9 a k\u00e1vov\u00e9 chu\u0165ov\u00e9 t\u00f3ny. Pivo je chmeleno kombinac\u00ed odr\u016fd Premiant, Sl\u00e1dek a \u017dateck\u00e9ho \u010derve\u0148\u00e1ku).<br \/>\nOd 1.9. na \u010depu 13\u00b0 M\u00e4rzen. \u201eB\u0159ez\u0148\u00e1k\u201c je spodn\u011b kva\u0161en\u00e9 pivo, sv\u00fdm charakterem velmi podobn\u00e9 v\u00edde\u0148sk\u00e9mu le\u017e\u00e1ku. Tradi\u010dn\u011b se toto pivo p\u0159ipravuje pro p\u0159\u00edle\u017eitost mnichovsk\u00e9ho Oktoberfestu. Barva je jantarov\u00e1 a\u017e m\u011b\u010fnat\u00e1, v chuti se projevuj\u00ed podt\u00f3ny pra\u017een\u00fdch o\u0159\u00ed\u0161k\u016f.<br \/>\nOd 1.10. na \u010depu 11\u00b0 Witbier. Svrchn\u011b kva\u0161en\u00e9 p\u0161eni\u010dn\u00e9 pivo belgick\u00e9ho p\u016fvodu. Je zn\u00e1m\u00e9 tak\u00e9 pod sv\u00fdm francouzsk\u00fdm n\u00e1zvem biere blanche. Toto pivo m\u00e1 velmi sv\u011btlou barvu a je dopln\u011bna ko\u0159enitou v\u016fn\u00ed koriandru a pomeran\u010dov\u00e9 k\u016fry. Na vzhledu je velmi kaln\u00e9, co\u017e zp\u016fsobuje pou\u017eit\u00ed nesladovan\u00e9 p\u0161enice a speci\u00e1ln\u00edch kmen\u016f kvasnic. V chuti se projevuje tak\u00e9 znateln\u00e1 kyselost.<br \/>\nDne 8.11. na \u010depu 11\u00b0 sv\u011btl\u00e1, 12\u00b0 polotmav\u00e1 a 11\u00b0 Belgium Pale Ale (svrchn\u011b kva\u0161en\u00e9 pivo zlatav\u00e9 barvy s m\u00edrn\u00fdmi \u010derven\u00fdmi odst\u00edny, charakteristick\u00e9 znatelnou chmelovou ho\u0159kost\u00ed a v\u016fn\u00ed. P\u016fvodn\u00ed oblast\u00ed tohoto pivn\u00edho stylu, kde se va\u0159ilo ji\u017e kolem roku 1700, byly vl\u00e1msk\u00e9 provincie Antverpy a Brabantsko).<br \/>\nDne 5.12. na \u010depu 17,5\u00b0 v\u00fdro\u010dn\u00ed tmav\u00fd speci\u00e1l Prom\u00e9theus (siln\u00e9, tmav\u00e9, spodn\u011b kva\u0161en\u00e9 pivo, ihned atakuj\u00edc\u00ed svou k\u00e1vovou ho\u0159kost\u00ed s charakteristick\u00fdm v\u00fdrazn\u00fdm dozvukem, jemnou chmelnatost\u00ed a p\u0159\u00edjemn\u00fdm aromatem \u017eateck\u00e9ho \u010derve\u0148\u00e1ku. Se znatelnou dlouhotrvaj\u00edc\u00ed plnost\u00ed. Pivo va\u0159en\u00e9 na po\u010dest v\u00fdro\u010d\u00ed 5 let otev\u0159en\u00ed pivovaru).<br \/>\nOd 15.12. nov\u011b na \u010depu 12\u00b0 V\u00e1no\u010dn\u00ed speci\u00e1l, von\u00edc\u00ed po m\u00e1t\u011b a sko\u0159ici. D\u00e1le ji\u017e tradi\u010dn\u00ed 11\u00b0 sv\u011btl\u00e1, 12\u00b0 polotmav\u00e1, 17, 5\u00b0 V\u00fdro\u010dn\u00ed speci\u00e1l Prometheus a 11\u00b0 Medov\u00e1.<br \/>\nDne 14.2.2015 na \u010depu nejen pro v\u0161echny zamilovan\u00e9 &#8211; 11\u00b0 V\u00e1\u0161niv\u00fd speci\u00e1l s p\u0159\u00eddavkem p\u0159\u00edrodn\u00edho afrodiziaka byliny kotvi\u010dn\u00edku na podporu testosteronu a estrogenu.<br \/>\nOd 19.6. na \u010depu 17,5 V\u00fdro\u010dn\u00ed pivo (siln\u00e9, tmav\u00e9, spodn\u011b kva\u0161en\u00e9 pivo, ihned atakuj\u00edc\u00ed svou k\u00e1vovou ho\u0159kost\u00ed s charakteristick\u00fdm v\u00fdrazn\u00fdm dozvukem, jemnou chmelnatost\u00ed a p\u0159\u00edjemn\u00fdm aromatem \u017eateck\u00e9ho \u010derve\u0148\u00e1ku. Pivo va\u0159en\u00e9 na po\u010dest v\u00fdro\u010d\u00ed 5 let otev\u0159en\u00ed pivovaru, bylo ocen\u011bno Zlatou pivn\u00ed pe\u010deti v T\u00e1bo\u0159e v roce 2015).<br \/>\nOd 1.11.nov\u00e1 piva na \u010depu: 13\u00b0 AIPA (American IPA) a 11\u00b0 v\u00e1\u0161niv\u00fd speci\u00e1l s p\u0159\u00eddavkem byliny kotvi\u010dn\u00edku.<br \/>\nKoncem listopadu 2015 p\u0159ibyly je\u0161t\u011b 12\u00b0 medov\u00fd speci\u00e1l a 12\u00b0 v\u00e1no\u010dn\u00ed speci\u00e1l s p\u0159\u00eddavkem m\u00e1ty a sko\u0159ice.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p>Restaura\u010dn\u00ed minipivovar vznikl v b\u00fdval\u00e9 l\u00e9k\u00e1rn\u011b U \u010cern\u00e9ho orla na Velk\u00e9m n\u00e1m\u011bst\u00ed v Krom\u011b\u0159\u00ed\u017ei.<\/p>\n","protected":false},"author":1,"featured_media":28662,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[2],"tags":[],"class_list":["post-28655","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-minipivovary"],"_links":{"self":[{"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/posts\/28655","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=28655"}],"version-history":[{"count":0,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/posts\/28655\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/media\/28662"}],"wp:attachment":[{"href":"https:\/\/www.pivovary.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28655"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28655"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28655"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}