Beer production

Delicious, harmonious, full flavour and excellent drinkability are given to ZUBR beer by the highest quality regional ingredients from Central Moravia. The ZUBR brewery is located in one of the most renowned hop-growing regions in the Czech Republic - the Tršická region. The dominant variety of hops grown here is Žatecký poloraný červeňák, which is considered to be the highest quality hop variety in the world. It is unmistakable thanks to its uniquely smooth and rich aroma, which gives the beer its unique bitterness and balanced flavour. The premium quality malt from Haná barley gives the beer its unique character and underlines the resulting delicious full-bodied taste typical of Czech lager. Translated with (free version)


Basic ingredients

The basic ingredients for the production of Czech beer are drinking water, Pilsner-type barley malt and Czech hops, which, thanks to their aromatic character, are an irreplaceable part of the harmonious bitterness of Czech beer.



Beer production begins in the brewhouse, where the ground malt is mixed with water in brewing vessels and heated to a precise temperature. In the process, the soluble substances of the malt in solution are converted into fermentable sugars. This process is called mashing.



During the mashing process, the mixture is pumped onto a mash tun, where the mash is separated from the insoluble substances of the malt - the grist. The clear solution, called wort, is boiled for 90-120 minutes with hops in a wort pan. This produces the basic solution for brewing beer, which is called wort.



The hot wort is cooled by a plate cooler to sour temperature and then brewer's yeast is added. The main fermentation takes place in traditional classical technology in open fermentation vats, which, thanks to a special cooling device, regulate the temperatures during fermentation. The main fermentation lasts 7-10 days.



After fermentation of the wort to the required degree, the young beer is cooled and sent to the lager cellar, where it matures in closed lager tanks for 35-55 days depending on the type of beer. During the maturation process, the beer is precipitated of hardening particles, the beer becomes saturated with carbon dioxide and important processes take place which influence the final sensory character of the beer.



The finished beer is filtered, possibly stabilized and pasteurized and then bottled in kegs, bottles or cans.




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