[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.oku-zn.cz\/jak-se-pivo-vari\/#Article","mainEntityOfPage":"https:\/\/www.oku-zn.cz\/jak-se-pivo-vari\/","headline":"Jak se pivo va\u0159\u00ed\u2026","name":"Jak se pivo va\u0159\u00ed\u2026","description":"1. F\u00e1ze: Zrnko sem, zrnko tam Mezi z\u00e1kladn\u00ed suroviny piva pat\u0159\u00ed je\u010dmen. Nap\u0159\u00edklad v Anglii se pou\u017e\u00edv\u00e1 \u010dast\u011bji p\u0161enice, kde pomoc\u00ed rychl\u00e9ho zkva\u0161en\u00ed vznik\u00e1 takzvan\u00fd \u201eale\u201c, kter\u00fd \u010ce\u0161i nemaj\u00ed p\u0159\u00edli\u0161 v l\u00e1sce. V\u00fdsledn\u00fd produkt je toti\u017e obvykle bez p\u011bny a&hellip;\n <p> <a class=\"more-link\" href=\"https:\/\/www.oku-zn.cz\/jak-se-pivo-vari\/\">\u010ct\u011bte v\u00edce<\/a><\/p>","datePublished":"2025-03-05","dateModified":"2025-03-05","author":{"@type":"Person","@id":"https:\/\/www.oku-zn.cz\/author\/#Person","name":"","url":"https:\/\/www.oku-zn.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/614460c3109f6ef46730ae87c5e2be623f574940fabcec1214dc0d8d5af688cf?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/614460c3109f6ef46730ae87c5e2be623f574940fabcec1214dc0d8d5af688cf?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"oku-zn.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.oku-zn.cz\/wp-content\/uploads\/img_a302763_w2004_t1512718605.jpg","url":"https:\/\/www.oku-zn.cz\/wp-content\/uploads\/img_a302763_w2004_t1512718605.jpg","height":0,"width":0},"url":"https:\/\/www.oku-zn.cz\/jak-se-pivo-vari\/","wordCount":615,"articleBody":" 1. F\u00e1ze: Zrnko sem, zrnko tam Mezi z\u00e1kladn\u00ed suroviny piva pat\u0159\u00ed je\u010dmen. Nap\u0159\u00edklad v Anglii se pou\u017e\u00edv\u00e1 \u010dast\u011bji p\u0161enice, kde pomoc\u00ed rychl\u00e9ho zkva\u0161en\u00ed vznik\u00e1 takzvan\u00fd \u201eale\u201c, kter\u00fd \u010ce\u0161i nemaj\u00ed p\u0159\u00edli\u0161 v l\u00e1sce. V\u00fdsledn\u00fd produkt je toti\u017e obvykle bez p\u011bny a m\u00e1 jinou chu\u0165. M\u016f\u017eeme se tak\u00e9 setkat s pivem z kuku\u0159ice nebo r\u00fd\u017ee. Nejprve mus\u00ed b\u00fdt zrna n\u00e1le\u017eit\u011b zbavena v\u0161ech ne\u010distot, aby n\u00e1poj nekontaminovala ne\u017e\u00e1douc\u00edmi l\u00e1tkami. 2. F\u00e1ze: Slad Ve druh\u00e9 f\u00e1zi se zrna namo\u010d\u00ed do vody, co\u017e vyvol\u00e1 cht\u011bn\u00e9 kl\u00ed\u010den\u00ed. U sv\u011btl\u00fdch piv se m\u00e1\u010d\u00ed zhruba 3 dny, u tmav\u00fdch d\u00e9le. Aby zrna neza\u010dala hn\u00edt nebo nechytila pl\u00edse\u0148, mus\u00ed se neust\u00e1le provzdu\u0161\u0148ovat. Pak se su\u0161\u00ed, p\u0159i \u010dem\u017e se kl\u00ed\u010den\u00ed zastavuje. V\u00fdsledn\u00fd produkt se naz\u00fdv\u00e1 SLAD. Pro p\u0159edstavu, 18 kilogram\u016f sladu vysta\u010d\u00ed na jeden hektolitr piva.  3. F\u00c1ZE: Vyst\u00edrka Po n\u011bkolikat\u00fddenn\u00edm odle\u017een\u00ed je slad se\u0161rotov\u00e1n a zbaven zbyl\u00fdch ne\u010distot. Sm\u00edch\u00e1 ve vyst\u00edrac\u00ed k\u00e1di s vodou a t\u00edm vznik\u00e1 takzvan\u00e1 VYST\u00cdRKA, tedy ka\u0161e homogenn\u00ed konzistence. 4. F\u00e1ze: Rmut neboli d\u00edlo Vyst\u00edrka je ve rmutovac\u00edm kotli vystavena vysok\u00fdm teplot\u00e1m, p\u0159i\u010dem\u017e doch\u00e1z\u00ed ke ztekut\u011bn\u00ed \u0161krobu a nezbytn\u00fdm chemick\u00fdm reakc\u00edm. Konkr\u00e9tn\u011b se \u0161t\u011bp\u00ed \u0161kroby na cukry. Tento cyklus teplotn\u00edch zm\u011bn se n\u011bkolikr\u00e1t opakuje. Vznik\u00e1 takzvan\u00fd RMUT.  5. F\u00e1ze: Sladina a ml\u00e1to D\u00edky rozd\u00edln\u00e9 hustot\u011b se roztok ve scezovac\u00ed k\u00e1di odd\u011bl\u00ed na dv\u011b slo\u017eky. SLADINA putuje do mladinov\u00e9ho kotle. ML\u00c1TO se n\u011bkolikr\u00e1t vyslad\u00ed a zbytek, tedy \u201epatok\u201c odch\u00e1z\u00ed do odpadn\u00ed vody. Odtud poch\u00e1z\u00ed i nechvaln\u00e9 ozna\u010den\u00ed nedobr\u00e9ho piva \u201epatok\u201c. 6. F\u00e1ze: Mladina Typickou ho\u0159kou chu\u0165 pivu dod\u00e1v\u00e1 chmel. Ka\u017ed\u00e9 pivo se m\u016f\u017ee pochlubit jinou intenzitou ho\u0159kosti. Ta je z\u00e1visl\u00e1 pr\u00e1v\u011b na d\u00e1vce chmele. Obvykle je pot\u0159eba zhruba 300 gram\u016f chmele na jeden hektolitr piva. Vznikl\u00e1 MLADINA proch\u00e1z\u00ed chmelovarem a n\u00e1sledn\u00fdm sn\u00ed\u017een\u00edm teploty v chladi\u010di. 7. F\u00e1ze: Le\u017e\u00e1k V dal\u0161\u00ed f\u00e1zi se p\u0159esune do spilky nebo cylindrokonick\u00fdch tank\u016f, kde se za pomoci pivovarsk\u00fdch kvasnic, rozd\u00edln\u00fdch tlak\u016f a teplot cukry \u0161t\u011bp\u00ed na alkohol a CO2. Pivo se n\u00e1sledn\u011b p\u0159e\u010derp\u00e1 do le\u017e\u00e1ck\u00e9ho tanku, kde se v z\u00e1vislosti na druhu nech\u00e1v\u00e1 dozr\u00e1vat, tedy \u201eodle\u017eet\u201c, n\u011bkolik dn\u00ed. Odtud \u201ele\u017e\u00e1k\u201c. Pr\u016fm\u011brn\u00e1 doba le\u017een\u00ed u v\u00fd\u010depn\u00edch piv je 20 dn\u00ed, u le\u017e\u00e1k\u016f minim\u00e1ln\u011b 40 dn\u00ed. 8. F\u00e1ze: Filtr\u00e1t Dal\u0161\u00ed f\u00e1z\u00ed je filtrace, p\u0159i kter\u00e9 odch\u00e1z\u00ed kvasinky. V dne\u0161n\u00ed dob\u011b se v\u0161ak uchytil trend piv nefiltrovan\u00fdch, a proto se \u010dasto tato f\u00e1ze p\u0159eskakuje.  9. F\u00e1ze: Past\u00e9r Naprostou mikrobiologickou nez\u00e1vadnost zaji\u0161\u0165uje pasteriza\u010dn\u00ed kotel. Op\u011bt ale plat\u00ed, \u017ee ne ka\u017ed\u00e9 pivo je pasterizovan\u00e9. 10. F\u00e1ze: PIVO! V posledn\u00ed f\u00e1zi ji\u017e sta\u010d\u00ed v\u00fdsledn\u00fd produkt jen sto\u010dit a pivo je na sv\u011bt\u011b! Proces v\u00fdroby piva je sice slo\u017eit\u00fd, ov\u0161em ne tolik jak by se mohlo na prvn\u00ed pohled zd\u00e1t. N\u011bkte\u0159\u00ed odv\u00e1\u017elivci si ho dokonce vyr\u00e1b\u00ed v dom\u00e1c\u00edch podm\u00ednk\u00e1ch. Dnes ji\u017e tak\u00e9 m\u016f\u017eete zakoupit r\u016fzn\u00e9 sady, kter\u00e9 obsahuj\u00ed ve\u0161ker\u00e9 pot\u0159ebn\u00e9 suroviny a pom\u016fcky pro jeho v\u00fdrobu. Tak tedy \u2013 NA ZDRAV\u00cd!                                                                                                                                                                                                                                                                                                                                                                                         3.8\/5 - (6 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Jak se pivo va\u0159\u00ed\u2026","item":"https:\/\/www.oku-zn.cz\/jak-se-pivo-vari\/#breadcrumbitem"}]}]