brewery nymburk

Pražská 581288 25 Nymburk

tel.: +420 325 517 200Czech Republic

e-mail: nymburk@postriziny.cz

Brewery Nymburk spol. s r.o.

History

o The brewing trade began in 1275o Modern history began in 1918o The start of brewery was stopped by the first world waro The brewery was taken down and built againg for several

timeso After the war there was the reconstruction and

modernisation

o The brewery started delivering by caro The production was growing upo The second world war had a bad impact on the brew of

beero In 90‘s the brewery was included to Bohemia a.s.

brewerieso The administrator was František Hrabal, the father of

well-known writer Bohumil Hrabal (he wrote the book called Postřižiny- he describe there his childhood in the brewery)

Excursion

Malt House

The barley is soaking during 2 days

The pile must be picked up and removed

The lower one is finished drying at the temperature of 82°C

Why are we malting?

The beer is produced by fermentation , the barley includes amyl and we need to lead over non-fermentable amyl to fermentable sugar. By malting is life awaken in a seeds and it starts to create saccharifying enzymes which at the boiling process transforms the amyl to the sugar.

Digester House

o The proper boiler process is very complicated and the digester house is controled by computer

o The brew gradates from one container to the other containero 1. Container - where the ground malt is mixed with a water

2. Container - kettle where is saccharifying in 20 min at 70°C3. Container - straining tank where is sugary solution separated from

grain - malt wort4. Container - kettle where is cooked for 2 hours with some hop and

sugaro The whole process takes about 11 hours

Fermentative department

o Boiled beer must cool down from 100°C boiling to 6°C

o Fermentation has a name for every day:1. Day - snowfall2. Day - white rings3. Day - brown rings4. Day - black mirror5. Day - brown rings6. Day - brown rings7. Day - Punched spoon8. Day - the yeast is picked by punched spoon and the beer continues to the beer - storage cellar

Beer - storage cellar

o The brewery has altogether 85 lager tanks of size

from 110 hl to 230 hl

o capacity of the whole cellar is 15 000 hl

o The beer 10° stands in a cellar for 21 days

o 11° for 45 days

o 12° for 55 days

o the export beer for 90 days

Filtration

o The beer is filtered through the diatomite filter where the yeast are removed from the beer and the beer continues to the store tank where it is taken to the tapping bottles or kegs

Product range

Beer in can

o content of alcohol – 3,5%

o package – 24 x 0,5l

o package – 12 x 0,5l

Francin Lager

Bogan Beer

EXPORTo 22% produced beero The states where the beer is exported are:

• Australia• Denmark• France• Germany• Italy• Slovenia• Swedisch

o And new customer is Kišiněv - Moldavia

Thank you for your attention