{"id":55174,"date":"2018-10-28T00:01:49","date_gmt":"2018-10-27T22:01:49","guid":{"rendered":"http:\/\/www.zpravy.pivovary.info\/?p=55174"},"modified":"2023-10-30T13:17:36","modified_gmt":"2023-10-30T12:17:36","slug":"popis-historickeho-pivovaru-a-vyroby-piva","status":"publish","type":"post","link":"https:\/\/www.pivovary.info\/?p=55174","title":{"rendered":"Popis historick\u00e9ho pivovaru a v\u00fdroby piva"},"content":{"rendered":"<p>Popis historick\u00e9ho pivovaru a v\u00fdroby piva dle historick\u00e9ho dokument poch\u00e1zej\u00edc\u00edho z roku 1934.<\/p>\n<p>K va\u0159en\u00ed piva se odjak\u017eiva bralo obil\u00ed, kter\u00e9 se m\u011bnilo ve slad ve sladovn\u00e1ch. Sladovny pak b\u00fdvaj\u00ed \u010dasto spojov\u00e1ny p\u0159\u00edmo s pivovarem do jedin\u00e9ho celku, a\u010dkoliv se jedn\u00e1 o dv\u011b \u017eivnosti: sladovnictv\u00ed a pivovarstv\u00ed. P\u016fvodn\u011b se oboj\u00ed konalo po dom\u00e1cku, tud\u00ed\u017e ru\u010dn\u011b, d\u0159\u00edve v\u00fdhradn\u011b na svrchn\u00ed kvasnice (nadkvasn\u00e9 pivo) a teprve po\u010d\u00e1tkem XIX. stol. na spodn\u00ed kvasnice jako pivo podkvasn\u00e9, sp\u00ed\u0161e infuz\u00ed \u010dili n\u00e1levem ne\u017e dekokc\u00ed, tj. pov\u00e1\u0159en\u00edm.<\/p>\n<p>P\u016fdorys pivovaru (viz obr\u00e1zek n\u00ed\u017ee) podle n\u00e1vrhu F. O. Poup\u011bte z roku 1791 vykazoval p\u0159\u00edzemn\u00ed m\u00edstnosti; pouze pod spilkami 5 a 6 byl sklep a lednice. Hlavn\u00ed vchod byl do d\u0159evn\u00edku 1; nyn\u00ed bychom jej nazvali topeni\u0161t\u011b. Napravo \u010desk\u00fd hvozd 2, za kter\u00fdm bylo humno 3 se dv\u011bma m\u00e1\u010dec\u00edmi stoky \u010dili n\u00e1duvn\u00edky. Nalevo bylo topeni\u0161t\u011b pro p\u00e1nev pivovaru, vzadu \u0161alanda a komora.<br \/>\nNad t\u011bmito m\u00edstnostmi 1 a 2 byl byt sl\u00e1dk\u016fv, nad 3 byla p\u016fda na je\u010dmen a je\u0161t\u011b v\u00fd\u0161e p\u016fda na slad. Vlastn\u00ed pivovar byl vlevo. Varna 4 byla vysok\u00e1, zauj\u00edmala I. poschod\u00ed, bez p\u016fdy, kryt\u00e1 p\u0159\u00edmo st\u0159echou se sedlem; okna byla opat\u0159ena jen okenicemi.<\/p>\n<p style=\"margin: 4.5pt 0cm 0.0001pt; text-align: center; background: white;\"><img decoding=\"async\" class=\"ngg-singlepicngg-center\" src=\"https:\/\/www.pivovary.info\/wp-content\/gallery\/galerie-pivnich-pozvanek\/pivov.jpg\" alt=\"\"><\/p>\n<p>Do varny se v pytl\u00edch vn\u00e1\u0161el \u0161rot, kter\u00fd se ze sladu mlel ve ml\u00fdn\u011b, kam ho zav\u00e1\u017eel ml\u00e1dek se \u0161rot\u00fd\u0159i. Vyst\u00edral se do spole\u010dn\u00e9 vyst\u00edrac\u00ed i ced\u00edc\u00ed k\u00e1d\u011b A, v n\u00ed\u017e se piln\u011b karbovalo a m\u00edchalo h\u0159ebly. Rmuty se z t\u00e9to k\u00e1d\u011b nab\u00edraly nab\u011bra\u010dkami do m\u011bd\u011bn\u00e9ho kotle \u010dili p\u00e1nve B, pod kterou se topilo d\u0159\u00edv\u00edm. Va\u0159\u00edvalo se na 3 &#8211; 4 rmuty; tyto se popou\u0161t\u011bly z p\u00e1nve B zp\u011bt na k\u00e1\u010f A, opat\u0159enou t\u00e9\u017e ced\u00edc\u00edm \u010dili jalov\u00fdm dnem a kn\u011bzem, zven\u010d\u00ed pak ced\u00edc\u00edm d\u0159ev\u011bn\u00fdm kor\u00fdtkem, vydlaban\u00fdm z dubov\u00e9ho kmene.<br \/>\nSladina tekla do \u0161to\u010dku C, odkud se p\u0159en\u00e1\u0161ela na pivn\u00ed kotel B. Zde se zava\u0159ovala s chmelem. Jeliko\u017e kotel byl oproti cel\u00e9 v\u00e1rce mal\u00fd, mladina se va\u0159ila nejm\u00e9n\u011b nadvakr\u00e1t, oby\u010dejn\u011b ale na 3 &#8211; 4 kr\u00e1t, na 2 &#8211; 3 &#8211; 4 kotle.<br \/>\nZchmelen\u00e1 a dova\u0159en\u00e1 mladina z p\u0159edku se bu\u010f popustila, tj. vedla \u017el\u00e1bky nebo p\u0159en\u00e1\u0161ela konvemi na dva chlad\u00edc\u00ed stoky D a E, p\u0159i\u010dem\u017e se cedila prout\u011bn\u00fdmi ko\u0161\u00edky, z nich\u017e povstaly pozd\u011bj\u0161\u00ed cizy. Stekl-li z k\u00e1d\u011b A p\u0159edek, nalila se tam tepl\u00e1 voda, aby se ml\u00e1to n\u00e1le\u017eit\u011b vysladilo. V\u00fdst\u0159elek st\u00e9kal do \u0161to\u010dku C, pova\u0159il se v kotli B, a pak se spustil na stok F.<br \/>\nDal\u0161\u00ed manipulace se d\u011bla podle v\u016fle n\u00e1kladn\u00edka nebo pivovarsk\u00e9ho mistra. Bu\u010f se p\u0159edek zpracoval na siln\u00e9 neboli tzv. pansk\u00e9 pivo, b\u0159ez\u0148\u00e1k, le\u017e\u00e1k, samec, prel\u00e1t atd. V\u00fdst\u0159elek se pak zpracoval na jednoduch\u00e9, slab\u00e9 \u010di \u0159\u00eddk\u00e9 pivo, patoky, \u0159edinu, konvent a kofent, anebo se v\u0161echno sm\u00edchalo dohromady. K tomu slou\u017eila sp\u00edlac\u00ed \u010dili sl\u00e9vac\u00ed k\u00e1\u010f G.<br \/>\nZde se do mladiny nasadily kvasnice, a mlad\u00e9 pivo se sesp\u00edlalo do mlad\u00e9 neboli tepl\u00e9 spilky 5, a to bu\u010f do k\u00e1d\u00ed nebo rad\u011bji hned do sud\u016f, kter\u00e9 byly postaveny na kant\u00fd\u0159\u00edch H. Hlavn\u00ed kva\u0161en\u00ed takov\u00e9ho v\u00edcem\u00e9n\u011b nadkvasn\u00e9ho piva, bylo velmi bou\u0159liv\u00e9. Trvalo 3 &#8211; 4 dny p\u0159i teplot\u011b 16 &#8211; 12\u00b0 C, v zim\u011b v\u0161ak i 6 dn\u00ed; proto se v t\u00e9to tepl\u00e9 spilce topilo v n\u011bkolika kamnech J.<br \/>\nKlidn\u00e9 kva\u0161en\u00ed a vymaz\u00e1v\u00e1n\u00ed piva se d\u011blo ve studen\u00e9 \u010dili star\u00e9 spilce 6. M\u011blo-li pivo d\u00e9le le\u017eeti, dokvasiti a zahraditi se, p\u0159evalilo se do sklepa, kter\u00fd byl um\u00edst\u011bn pod spilkou 5 a chlazen i v l\u00e9t\u011b spodn\u00ed lednic\u00ed.<br \/>\nNad spilkami 5 a 6 byla naho\u0159e sladov\u00e1 p\u016fda. V\u00e1rky se konaly pravideln\u011b jednou t\u00fddn\u011b. Mnohdy b\u00fdval sklep i mimo pivovar. Takov\u00fd pak byl v l\u00e9t\u011b chlazen lednic\u00ed; manipulaci si obstar\u00e1val majitel.<br \/>\nPra\u017e\u0161t\u00ed n\u00e1kladn\u00edci, kte\u0159\u00ed nem\u011bli varny, va\u0159ili v ciz\u00edm pivova\u0159e, av\u0161ak uva\u0159en\u00e9 pivo p\u0159ev\u00e1\u017eeli dom\u016f, aby jej nechali zkvasiti a vyle\u017eeti.<br \/>\nPivovary byly mal\u00e9, var byl pr\u016fm\u011brn\u011b 20 sud\u016f po 226 l, celkem tedy 45 hl, vyj\u00edme\u010dn\u011b v\u0161ak i 70 hl.<\/p>\n<p style=\"margin: 4.5pt 0cm 0.0001pt; text-align: center; background: white;\"><script async=\"\" src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- fotoalbum 336x280 --><br \/>\n<ins class=\"adsbygoogle\" style=\"display: inline-block; width: 336px; height: 280px;\" data-ad-client=\"ca-pub-5694300196982120\" data-ad-slot=\"4637278565\"><\/ins><br \/>\n<script><br \/>\n(adsbygoogle = window.adsbygoogle || []).push({});<br \/>\n<\/script><\/p>\n<p>Podkvasn\u00e9 pivo tj. na spodn\u00ed kvasnice, bylo u n\u00e1s d\u00e1vno zn\u00e1mo; v Jirkov\u011b se va\u0159ilo ji\u017e na konci XVIII. stolet\u00ed. Do obliby p\u0159i\u0161lo teprve po\u010d\u00e1tkem XIX. stol. vlivem bavorsk\u00fdch sl\u00e1dk\u016f. Reform\u00e1torem v\u0161ak byl Franti\u0161ek Ond\u0159ej Poup\u011b (1753 &#8211; 1805).<br \/>\nZavedl v pivovarstv\u00ed i sladovnictv\u00ed teplom\u011br, sladov\u00e1n\u00ed, hvozd\u011bn\u00ed, na jeho\u017e pr\u016fb\u011bhu z\u00e1vis\u00ed barva a charakter piva. Za nejlep\u0161\u00ed ozna\u010dil barvu piva zlatavou a\u017e pomeran\u010dovou. Zavedl va\u0159en\u00ed na 3. rmuty, n\u00e1lev hork\u00e9 vody na ml\u00e1to, popsal postup kva\u0161en\u00ed. Zm\u011bny n\u00e1sledovaly dosti rychle za sebou.<br \/>\nHn\u011bd\u00e9 uhl\u00ed jako topivo nastoupilo teprve v polovin\u011b IX. stolet\u00ed. Byly zavedeny v\u00e1lcov\u00e9 ml\u00fdnky na slad, ve varn\u011b bylo pou\u017eito v\u011bt\u0161\u00ed p\u00e1nve, aby se pivo mohlo va\u0159iti jenom na jeden a\u017e dva kotle. Profesor Balling doporu\u010doval zhotoviti ced\u00edc\u00ed dno p\u0159es celou k\u00e1\u010f z d\u00edrkovan\u00e9ho plechu, teplotu ve spilk\u00e1ch max 10\u00b0, ve sklep\u00edch max 5\u00b0 C. V roce 1847 bylo zavedeno va\u0159en\u00ed parou ve \u0161varcenbersk\u00e9m pivovaru v Lib\u011bjic\u00edch. V Plzni byl postaven parn\u00ed stroj ji\u017e roku 1857.<\/p>\n<p>V t\u011bchto, ale hlavn\u011b v pozd\u011bj\u0161\u00edch dob\u00e1ch bylo shled\u00e1no, \u017ee ony dv\u011b v\u00fdrobny, tj. sladovna a pivovar je nutno uva\u017eovati v\u017edy pohromad\u011b, nebo\u0165 jedin\u011b tyto maj\u00ed rozhoduj\u00edc\u00ed vliv na kone\u010dn\u00fd v\u00fdrobek, ale \u017ee je t\u00e9\u017e nutno rozd\u011bliti je na t\u0159i skupiny:<\/p>\n<p>1. Sladovnu, kde se obil\u00ed kl\u00ed\u010den\u00edm a su\u0161en\u00edm m\u011bn\u00ed ve slad. T\u00edm se tvo\u0159\u00ed podstata jakosti piva. Pr\u00e1ce trv\u00e1 16. dn\u00ed, suroviny i v\u00fdrobek le\u017e\u00ed 30 &#8211; 60 dn\u00ed, doba p\u0159em\u011bny je 46 &#8211; 76 dn\u00ed.<br \/>\n2. Varnu, kde se slad m\u011bn\u00ed ve rmut, aby se z n\u011bho dobyl extrakt zvan\u00fd mladina. To trv\u00e1 jeden den.<br \/>\n3. Chladnice, kvas\u00edrny a sklepy, v nich\u017e se kon\u00e1 sklepn\u00ed hospod\u00e1\u0159stv\u00ed. Mladina se kva\u0161en\u00edm m\u011bn\u00ed v hotov\u00e9 pivo, kter\u00e9 t\u00edm dostane svou povahu \u010dili charakter. Pr\u00e1ce trv\u00e1 13. dn\u00ed, le\u017een\u00ed 30 &#8211; 90 dn\u00ed, co\u017e znamen\u00e1, \u017ee v pivovarech na podkvasn\u00e1 piva je mo\u017eno provozn\u00ed kapit\u00e1l obr\u00e1titi asi \u010dty\u0159ikr\u00e1t, p\u0159i le\u017e\u00e1c\u00edch dvakr\u00e1t do roka, oproti 6 &#8211; 4 n\u00e1sobn\u00e9mu obr\u00e1cen\u00ed kapit\u00e1lu p\u0159i v\u00fdrob\u011b nadkvasn\u00fdch piv.<\/p>\n\n<p><strong><b>Za\u0159\u00edzen\u00ed Varny<\/b><\/strong><br \/>\nVarna je nezbytn\u00e1 \u010d\u00e1st pivovaru. Nejmen\u0161\u00ed b\u00fdv\u00e1 za\u0159\u00edzena na var 25. a\u017e 30 hl, nejv\u011bt\u0161\u00ed na 350 hl (Pe\u0161\u0165) a 400 hl (Sm\u00edchov) najednou. Ponejv\u00edce se v\u0161ak z\u0159izuj\u00ed varny na 70 &#8211; 150 hl.<br \/>\nNad varnou a vedle n\u00ed maj\u00ed se nal\u00e9zati 1 &#8211; 2 p\u016fdy, zrnojemy na slad, ml\u00fdnice neboli \u0161rot\u00e1rna s ma\u010dkadlem sladu, jinak zvan\u00fdm \u0161rotovn\u00edkem. Varna je 7 a\u017e 10 m vysok\u00e1 m\u00edstnost, kdysi podsklepen\u00e1 kv\u016fli transmisi, nyn\u00ed p\u0159\u00edzemn\u00ed. Nal\u00e9zaj\u00ed-li se v n\u00ed jenom dv\u011b n\u00e1doby, jako tomu bylo za d\u00e1vn\u00fdch \u010das\u016f tj. spole\u010dn\u00e1 k\u00e1\u010f i spole\u010dn\u00e1 p\u00e1nev, naz\u00fdv\u00e1 se takov\u00e1 varna jednoduchou.<br \/>\nJestli\u017ee je varna za\u0159\u00edzena \u010dty\u0159mi n\u00e1dobami, pak jsou dv\u011b k\u00e1d\u011b, zvl\u00e1\u0161\u0165 vyst\u00edrac\u00ed a zvl\u00e1\u0161\u0165 ced\u00edc\u00ed a dv\u011b p\u00e1nve, jedna rmutov\u00e1, druh\u00e1 mladinov\u00e1. Takov\u00e1 varna se naz\u00fdv\u00e1 varnou dvojitou, a postup v\u00e1rky v t\u00e9to dvojit\u00e9 varn\u011b je jednodu\u0161\u0161\u00ed.<br \/>\nNa podlaze stoj\u00ed \u010derpadla rmutu a mladiny, ciz na chmel, pod k\u00e1d\u011bmi v\u00fdhoz ml\u00e1ta. Pohon byl podzemn\u00ed transmis\u00ed, nyn\u00ed vrchn\u00ed, um\u00edst\u011bnou na zdi. \u010casto je z\u0159\u00edzen pohon jednotliv\u00fdch za\u0159\u00edzen\u00ed samostatn\u00fdmi elektrick\u00fdmi motory. P\u00e1nve jsou zdvihnuty nade dla\u017ebu varny. Hlavn\u00ed manipulace se d\u011bje kolem nich na prvn\u00edm, dolej\u0161\u00edm peron\u011b. Proti d\u0159\u00edv\u011bj\u0161ku jsou k\u00e1d\u011b postaven\u00e9 na sloupech nejv\u00fd\u0161e, a jsou obklopen\u00e9 druh\u00fdm, ho\u0159ej\u0161\u00edm peronem.<br \/>\nJeliko\u017e v\u00e1rka trv\u00e1 asi 12. hod., lze v jednoduch\u00e9 varn\u011b uva\u0159iti i dv\u011b, ve dvojn\u00e1sobn\u00e9 pohodln\u011b 3, ano i 4. v\u00e1rky denn\u011b. Pou\u017eije-li se m\u00edsto ced\u00edc\u00ed k\u00e1d\u011b nov\u011bji zaveden\u00fd rmutov\u00fd lis, lze t\u00edmt\u00e9\u017e za\u0159\u00edzen\u00edm va\u0159iti 6. a pr\u00fd a\u017e 8. v\u00e1rek denn\u011b. Vydatnost modern\u00ed varny je tedy zna\u010dn\u00e1.<\/p>\n\n<p><strong><b>Sklepn\u00ed hospod\u00e1\u0159stv\u00ed<\/b><\/strong><\/p>\n<p>Sklepn\u00ed hospod\u00e1\u0159stv\u00ed soust\u0159e\u010fuje v sob\u011b:<br \/>\n1. Chladnice s chladic\u00edmi stoky, sprchov\u00e9 pivn\u00ed chladn\u00edky, mimo to i kal\u00e1ky a kalolisy na vy\u010di\u0161t\u011bn\u00ed mladiny od ho\u0159k\u00fdch kal\u016f.<br \/>\n2. Kvas\u00edrny slou\u017e\u00ed na m\u00edst\u011b d\u0159\u00edv\u011bj\u0161\u00edch spilek k hlavn\u00edmu kva\u0161en\u00ed v kvasn\u00fdch k\u00e1d\u00edch. Teplota t\u011bchto m\u00edstnost\u00ed m\u00e1 b\u00fdti 5 &#8211; 6\u00b0 C.<br \/>\n3. Sklepy pivovarsk\u00e9 i le\u017e\u00e1ck\u00e9 jsou nyn\u00ed hlavn\u00edmi m\u00edstnostmi pro zr\u00e1n\u00ed piva, tj. pro jeho dokva\u0161ov\u00e1n\u00ed, le\u017een\u00ed, \u010de\u0159en\u00ed, \u010di\u0161t\u011bn\u00ed, jako\u017e i pro jeho hrazen\u00ed hradic\u00edmi p\u0159\u00edstroji. Pivo se t\u00edm zevrubn\u011b p\u0159iprav\u00ed ke st\u00e1\u010den\u00ed ve st\u00e1\u010d\u00edrn\u011b, p\u0159i\u010dem\u017e se filtrac\u00ed pivn\u00edmi filtry zbav\u00ed mrtv\u00fdch kvasnic a z\u00e1kal\u016f.<\/p>\n<p>Chlazen\u00ed chladn\u00edk\u016f, kvas\u00edren a sklep\u016f podm\u00ednilo, \u017ee se v\u0161echny t\u0159i m\u00edstnosti A, B, C v\u00edce ned\u011bl\u00ed, n\u00fdbr\u017e se stav\u00ed p\u0159\u00edmo vedle sebe anebo pod sebe.<br \/>\nV\u0161echny pivovary potvrzuj\u00ed d\u011blbu v\u00fdroby: p\u0159\u00edprava sladu &#8211; var &#8211; zp\u016fsob kva\u0161en\u00ed, a\u010d v jednotlivostech jsou za\u0159\u00edzeny r\u016fzn\u011b. Zm\u011bny v\u00fdroby se m\u00e1lo t\u00fdkaj\u00ed sladovny a varny, mnoho v\u0161ak chlazen\u00ed a kva\u0161en\u00ed. T\u00edm se za\u010daly zaob\u00edrati hlavn\u011b modern\u00ed pivovary v ciz\u00edch zem\u00edch. Vyn\u00e1lezci maj\u00ed zato, \u017ee nen\u00ed t\u0159eba stav\u011bti le\u017e\u00e1ck\u00e9 sklepy. K tomuto c\u00edli m\u00e1 pom\u00e1hati:<\/p>\n<p>1. Americk\u00e9 kva\u0161en\u00ed, slo\u017een\u00e9 z chladic\u00edch stok\u016f, sprchov\u00fdch p\u0159\u00edstroj\u016f, z\u00e1kvasn\u00fdch, kvasn\u00fdch a le\u017e\u00e1ck\u00fdch k\u00e1d\u00ed, tak\u017ee sklepy jsou zbyte\u010dn\u00e9.<br \/>\n2. Pfaudlerovo kva\u0161en\u00ed, ji\u017e neu\u017e\u00edvan\u00e9, kter\u00e9 se konalo v \u017eelezn\u00fdch smaltovan\u00fdch n\u00e1dob\u00e1ch naprosto steriln\u011b, aby byla vylou\u010dena ka\u017ed\u00e1 mo\u017enost infekce.<br \/>\n3. Vakuov\u00e9 kva\u0161en\u00ed v \u017eelezn\u00fdch smaltovan\u00fdch n\u00e1dob\u00e1ch velk\u00fdch rozm\u011br\u016f, tak\u017ee jedna n\u00e1doba pojme i dv\u011b v\u00e1rky najednou. P\u0159itom se kysli\u010dn\u00edk uhli\u010dit\u00fd ods\u00e1v\u00e1, pere a vh\u00e1n\u00ed do hotov\u00e9ho piva.<br \/>\n4. Nathanovo zrychlen\u00e9 kva\u0161en\u00ed, sm\u011b\u0159uj\u00edc\u00ed hlavn\u011b k dokva\u0161ov\u00e1n\u00ed. Po\u010d\u00edt\u00e1 se, \u017ee zral\u00e9 pivo lze vystavovati ji\u017e za neuv\u011b\u0159iteln\u00fdch 12. dn\u00ed po uva\u0159en\u00ed; sklepy mohou odpadnouti.<br \/>\n5. Gr\u00fcnwaldovo zrychlen\u00e9 kva\u0161en\u00ed m\u00e1 za \u00fakol zrychliti nejen dokva\u0161ov\u00e1n\u00ed, ale i hlavn\u00ed kva\u0161en\u00ed. Prov\u00e1d\u00ed se p\u0159e\u010derp\u00e1v\u00e1n\u00edm piva z jedn\u00e9 n\u00e1doby do druh\u00e9.<br \/>\n6. Kontinu\u00e1ln\u00ed neboli nep\u0159etr\u017eit\u00e9 kva\u0161en\u00ed podle ameri\u010dana Schalka: &#8222;Pure products&#8220;.<\/p>\n<p>V\u0161echny tyto zp\u016fsoby vy\u017eaduj\u00ed vzduchot\u011bsn\u00e9 n\u00e1doby a steriln\u00ed za\u0159\u00edzen\u00ed. U n\u00e1s setrv\u00e1v\u00e1me na star\u00e9m za\u0159\u00edzen\u00ed: sladovna &#8211; varna &#8211; sklepn\u00ed hospod\u00e1\u0159stv\u00ed, tj. chladnice, kvas\u00edrny, sklepy.<br \/>\n(St\u00e1le jsme v roce 1934).<br \/>\nKoncem XIX. stol. byla ke sklep\u016fm p\u0159idru\u017eena zvl\u00e1\u0161tn\u00ed st\u00e1\u010d\u00edrna do sud\u016f a lahv\u00ed, kter\u00e1 byla p\u0159elo\u017eena z podzem\u00ed do p\u0159\u00edzem\u00ed. St\u00e1\u010den\u00e9 pivo se toti\u017e rozmohlo proti kvasnicov\u00e9mu \u010dili krou\u017ekovan\u00e9mu pivu, kter\u00e9 se d\u0159\u00edve plnilo ve sklep\u00edch po s\u010de\u0159en\u00ed do soudk\u016f. Nyn\u00ed se st\u00e1\u010den\u00e9 pivo \u010derp\u00e1 \u0159\u00edzen\u00fdm tlakem do pivn\u00edch filtr\u016f, a z nich pak do plnic\u00edch, st\u00e1\u010dec\u00edch izobarometrick\u00fdch stroj\u016f.<br \/>\nNa v\u00fdrobu sud\u016f jsou za\u0159\u00edzeny samostatn\u00e9 bedn\u00e1rny, a\u0165 ru\u010dn\u00ed nebo strojn\u00ed, po\u017eahovny, vystrojen\u00e9 po\u017eahovac\u00edmi stroji, natahovadly obru\u010d\u00ed a kulovadly.<br \/>\nNa\u0161e pivovary obstar\u00e1vaj\u00ed hostinsk\u00fdm t\u00e9\u017e pot\u0159ebn\u00fd led. K tomu c\u00edli bu\u010f vstoup\u00ed do obchodn\u00edho spojen\u00ed se samostatn\u00fdmi led\u00e1rnami, nebo maj\u00ed svoje led\u00e1rny s lednicemi, tj. m\u00edstnostmi pro uchov\u00e1n\u00ed a v\u00fdrobu ledu. Tak nap\u0159. Akcion\u00e1\u0159sk\u00fd pivovar na Sm\u00edchov\u011b m\u00e1 stroje na v\u00fdrobu 720 q ledu denn\u011b.<\/p>\n<p><strong><b> (zdroj: Teyssler &#8211; Koty\u0161ka Technick\u00fd slovn\u00edk nau\u010dn\u00fd, Praha 1934) <\/b><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Popis historick\u00e9ho pivovaru a v\u00fdroby piva dle historick\u00e9ho dokument poch\u00e1zej\u00edc\u00edho z roku 1934. K va\u0159en\u00ed piva se odjak\u017eiva bralo obil\u00ed, kter\u00e9 se m\u011bnilo ve slad ve sladovn\u00e1ch. Sladovny pak b\u00fdvaj\u00ed \u010dasto spojov\u00e1ny p\u0159\u00edmo s&#46;&#46;&#46;<\/p>\n","protected":false},"author":1,"featured_media":55176,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[189],"tags":[],"class_list":["post-55174","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\/55174","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=55174"}],"version-history":[{"count":0,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/posts\/55174\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/media\/55176"}],"wp:attachment":[{"href":"https:\/\/www.pivovary.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=55174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=55174"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=55174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}