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Vyučující
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Lorenc František, Ing. Ph.D.
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Nohejl Vlastimil, Ing.
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Obsah předmětu
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1. The history of beer brewing nationally and internationally. 2. The history of beer brewing nationally and internationally. 3. The development and current state of the brewing industry in the Czech Republic, focusing on brewery groups, mini-breweries and Home brewing. 4. The development and current state of the brewing industry in the Czech Republic, focusing on brewery groups, mini-breweries and Home brewing. 5. The marketing and economics of the brewing industry, industrial and regional breweries, mini-breweries and Home brewing. 6. The legislation of the brewing industry and consumption tax. 7. The essentials of beer production, water, yeast. 8. The essentials of beer production, malt. 9. The essentials of beer production, hop. 10. The production process of beer, lower, upper and spontaneous fermentation. 11. The types and sensory properties of upper fermented beers. 12. The types and sensory properties of lower fermented beers. 13. The types and sensory properties of spontaneously fermented beers. The latest trends of Czech Republic's and international brewing industry.
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Studijní aktivity a metody výuky
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Monologická (výklad, přednáška, instruktáž), Praktická výuka
- Příprava na zápočet
- 29 hodin za semestr
- Příprava na zkoušku
- 54 hodin za semestr
- Domácí příprava na výuku
- 22 hodin za semestr
- Účast na výuce
- 56 hodin za semestr
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Výstupy z učení
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The goal of this subject is making the students familiar with the history and development of the brewery industry in the Czech Republic. As a part of this class, the students get to try one of the elementary beer production processes, the upper fermentation, in praxis. They will also get used to the terminology and technology of brewing. They will proceed to become acquainted with various beer types and master the technique of sensory rating of beers.
Students will learn about the history and development of brewing in the Czech Republic. They will also adopt the basic methods of beer production, both theoretically and practically, and try their hand at producing one of the basic types of Czech beer.
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Předpoklady
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Students will be informed of all requirements that are mandatory for completing the course at the beginning of the semester.
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Hodnoticí metody a kritéria
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Písemná zkouška
Written exam and attendance at seminars.
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Doporučená literatura
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Basařová G. et al. The Comprehensive Guide to Brewing: From Raw Materials to Packaging. 2017.
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Garrett J. Beer School: A Crash Course in Craft Beer. 2016.
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Hieronymus S. For The Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops. 2012.
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Kunze W. Technology Brewing & Malting. 2014.
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Mallett J. Malt: A Practical Guide from Field to Brewhouse. 2014.
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Mosher M. and Trantham K. Brewing Science: A Multidisciplinary Approach. 2022.
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Mosher R. et al. Tasting Beer: An Insider's Guide to the World's Greatest Drink. Storey Publishing, 2009. ISBN 1603420894.
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Palmer J. and Kaminski C. Water: A Comprehensive Guide for Brewers. 2013.
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Palmer J.J. How To Brew: Everything You Need to Know to Brew Great Beer Every Time. 2017.
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Pearman M. Small Brewery Finance: Accounting Principles and Planning for the Craft Brewer. 2019.
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