{"id":46941,"date":"2018-08-10T00:44:50","date_gmt":"2018-08-09T22:44:50","guid":{"rendered":"http:\/\/www.zpravy.pivovary.info\/?p=46941"},"modified":"2025-01-05T10:33:49","modified_gmt":"2025-01-05T09:33:49","slug":"stripky-z-historie-pivovarnictvi","status":"publish","type":"post","link":"https:\/\/www.pivovary.info\/?p=46941","title":{"rendered":"St\u0159\u00edpky z historie pivovarnictv\u00ed"},"content":{"rendered":"

V pivovarnick\u00e9m prad\u00e1vnu neexistovaly \u017e\u00e1dn\u00e9 v\u011bdeck\u00e9 metody a postupy, ale jen zku\u0161enosti, je\u017e se pragmaticky p\u0159ed\u00e1valy z generace na generaci.<\/p>\n

V dob\u00e1ch, kdy se va\u0159en\u00ed piva je\u0161t\u011b nevyprofilovalo jako zvl\u00e1\u0161tn\u00ed obor, byl sl\u00e1dek pouh\u00fdm lep\u0161\u00edm tovary\u0161em. Prvn\u00ed pivovarnick\u00e1 \u0161kola vznikla a\u017e v 19.stolet\u00ed. Neexistovaly \u017e\u00e1dn\u00e9 v\u011bdeck\u00e9 metody a postupy, ale jen zku\u0161enosti, je\u017e se pragmaticky p\u0159ed\u00e1valy z generace na generaci. Nezku\u0161en\u011bj\u0161\u00ed byl zodpov\u011bdn\u00fd za v\u00fdrobu piva, ostatn\u00ed se u\u010dili. Sl\u00e1dek ka\u017edou v\u00e1rku tzv. vyprov\u00e1zel. Tedy bezprost\u0159edn\u011b se \u00fa\u010dastnil ka\u017ed\u00e9, kter\u00e1 zam\u00ed\u0159ila na spilku, a \u017eehnal ji. Nejen sl\u00e1dek, ale i ostatn\u00ed pomocn\u00edci se modlili za \u00fasp\u011b\u0161nost v\u00e1rky. Z t\u011bch dob z\u016fstal dodnes pivovarsk\u00fd pozdrav \u201eDej B\u016fh \u0161t\u011bst\u00ed !\u201c.<\/p>\n

A\u010d se v pivovarnick\u00e9m prad\u00e1vnu va\u0159ilo ze zhruba stejn\u00fdch z\u00e1kladn\u00edch surovin jako dnes, kvalita byla nesrovnateln\u00e1. Tak jako v sou\u010dasn\u00e9 dob\u011b, i tehdy chu\u0165 piva odvisela tak\u00e9 od \u00farovn\u011b pou\u017eit\u00e9 vody. Voda se brala pov\u011bt\u0161inou z rybn\u00edk\u016f a vodn\u00edch tok\u016f. P\u0159ed va\u0159en\u00edm se nijak neupravovala. Tak se st\u00e1valo, \u017ee po velk\u00fdch de\u0161t\u00edch nebo jin\u00e9m naru\u0161en\u00ed vodn\u00edho ekosyst\u00e9mu, byla voda zna\u010dn\u011b kontaminovan\u00e1. Pivo bylo pak nedobr\u00e9 a v\u00fdsledn\u00e1 v\u00e1rka byla tzv. mrtv\u00e1.<\/p>\n\n

Pivovarn\u00edci 16.stolet\u00ed nic nev\u011bd\u011bli o kulturn\u00edch kvasnic\u00edch. Mok vznikal spont\u00e1nn\u00edm kva\u0161en\u00edm. B\u011bhem cel\u00e9ho procesu va\u0159en\u00ed b\u00fdvalo pivo \u010dasto \u201enapadeno\u201c r\u016fzn\u00fdm biologick\u00fdm materi\u00e1lem. Nap\u0159\u00edklad p\u0159i chlazen\u00ed na otev\u0159en\u00fdch p\u016fd\u00e1ch. Jeliko\u017e filtrace po vykva\u0161en\u00ed byla pouze form\u00e1ln\u00ed, \u201enaka\u017een\u00e9\u201c pivo b\u00fdvalo mnohdy je\u0161t\u011b kaln\u011bj\u0161\u00ed ne\u017e obvykle. Pij\u00e1ci pop\u00edjeli pivo z kameninov\u00fdch poh\u00e1r\u016f a tak, pokud nebyl n\u00e1poj vylo\u017een\u011b kysel\u00fd, skon\u010dil v \u00fatrob\u00e1ch \u017e\u00edzniv\u00fdch konzument\u016f.<\/p>\n

Pivo v 16. stolet\u00ed muselo b\u00fdt sladk\u00e9, t\u011b\u017ek\u00e9, s n\u00edzk\u00fdm obsahem alkoholu. Uva\u0159en\u00fd mok musel podstoupit zvl\u00e1\u0161tn\u00ed zkou\u0161ku. Pivo se nalilo nebo bylo nat\u0159eno na dubov\u00e9 lavice a kon\u0161el\u00e9 v ko\u017een\u00fdch kalhot\u00e1ch se na n\u011b posadili. Pokud se lavice odlepila, pak pivo nebylo pova\u017eov\u00e1no za p\u0159\u00edli\u0161 kvalitn\u00ed.<\/p>\n

\"\"<\/p>\n

Cel\u00fd proces va\u0159en\u00ed piva byl ve star\u00fdch pivovarech poznamen\u00e1n tajemn\u00fdmi formulemi, \u010d\u00e1rami a za\u0159\u00edk\u00e1v\u00e1n\u00edm. K vylep\u0161en\u00ed moku se pou\u017e\u00edvaly rozli\u010dn\u00e9 byliny, mechy, extrakty, tinktury. Nej\u010dast\u011bji se jednalo o an\u00fdz, bedrn\u00edk, dev\u011btsil, dobromysl, fenykl, h\u0159eb\u00ed\u010dek, jalovec, km\u00edn, koriandr, mu\u0161k\u00e1t, pu\u0161kvorec, \u0161alv\u011bj. N\u011bkdy m\u011blo jejich vyu\u017eit\u00ed racion\u00e1ln\u00ed z\u00e1klad, av\u0161ak v\u011bt\u0161inou \u0161lo o pouh\u00e9 \u0161arlat\u00e1nstv\u00ed.<\/p>\n\n

M\u011bstsk\u00e9 \u00fa\u0159ady, cechy i vrchnost dbaly o kvalitu piva \u010detn\u00fdmi na\u0159\u00edzen\u00edmi. P\u0159edev\u0161\u00edm se p\u0159edepisovalo, kolik obil\u00ed vz\u00edt na slad a jak\u00e9 mno\u017estv\u00ed z toho nava\u0159it. T\u011bm, kte\u0159\u00ed se pokou\u0161eli poru\u0161it tato pravidla, hrozilo zastaven\u00ed v\u00e1rek na ur\u010ditou dobu. Podobn\u00e9 regule obsahoval i nejstar\u0161\u00ed dochovan\u00fd \u017eivnostensko-policejn\u00ed \u0159\u00e1d sladovn\u00edk\u016f a pivovarn\u00edk\u016f v Brn\u011b z roku 1353. V Praze se nap\u0159\u00edklad na b\u00edl\u00e1 (p\u0161eni\u010dn\u00e1) piva m\u011blo d\u00e1vat minim\u00e1ln\u011b 20 strych\u016f (1 strych byl 0,935 q) na slad a z toho se m\u011blo uva\u0159it maxim\u00e1ln\u011b 16 sud\u016f neboli v\u011brtel\u016f piva, za kr\u00e1le Ji\u0159\u00edho z Pod\u011bbrad v\u0161ak ji\u017e 26 sud\u016f a za Vladislava Jagellonsk\u00e9ho jen 24 sud\u016f. Zaj\u00edmav\u00e9 je, \u017ee existovalo povolen\u00ed prov\u00e1d\u011bt nad stanoven\u00fd \u201ev\u00fdstav\u201c m\u00edrnou dol\u00edvku vodou. Prost\u0159ednictv\u00edm takov\u00fdch \u201estuden\u00fdch\u201c v\u00e1rek byla piva tzv. leh\u010dena.<\/p>\n","protected":false},"excerpt":{"rendered":"

V pivovarnick\u00e9m prad\u00e1vnu neexistovaly \u017e\u00e1dn\u00e9 v\u011bdeck\u00e9 metody a postupy, ale jen zku\u0161enosti, je\u017e se pragmaticky p\u0159ed\u00e1valy z generace na generaci. V dob\u00e1ch, kdy se va\u0159en\u00ed piva je\u0161t\u011b nevyprofilovalo jako zvl\u00e1\u0161tn\u00ed obor, byl sl\u00e1dek pouh\u00fdm...<\/p>\n","protected":false},"author":1,"featured_media":46943,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[189],"tags":[],"class_list":["post-46941","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-historie"],"_links":{"self":[{"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/posts\/46941","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=46941"}],"version-history":[{"count":0,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/posts\/46941\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/media\/46943"}],"wp:attachment":[{"href":"https:\/\/www.pivovary.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46941"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46941"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46941"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}