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03-07-2023, 09:10
Visit Ed's Beer Site (http://edsbeer.blogspot.com/2023/07/a-visit-to-budweiser-budvar-brewery.html)
Last stop on the study tour was Budějovický Budvar or the Budweiser Budvar brewery (https://budweiserbudvar.com/uk/). As someone who drinks in the ways of righteousness I've never been much a lager drinker and I've always preferred Pilsner Urquell to Budweiser Budvar. But our mother church did campaign to keep it independent (https://www.probrewer.com/beverage-industry-news/camra-rallies-behind-budvar/) and it is a fascinating brewery. Ninety days lagering! Bonkers I tell you.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPLtO0omSJuL8L2ik6rl25dVV-_29N9Nnwj9LFuYkkyPqQQurrBsrqkSs0ncSZZquzMP2XtKO_De Nko1iA3BRiKBa3SFqmkrj2wCgp2BuwjxJv3SKsOEiGmg4KJjSB H9NLItSUlqNw4vVis8DFSxYRDrIDFocVXTM8AyL3iEdKV7glZI HSx1e4fbqM_cUT/s320/DSC04017.JPG
The head brewer was there to meet us and show half the group round. He said we could take any pictures and they have no secrets, "what we do is in the text books".
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17rZwzlRVzup1SwZq2sUGuRCeuOmSfvcegecsOBJKmT wAcKpWPhsO6QpDWyx0bxHLWkUa33bo8vYcXkFAGyzVPN3L-h1YcmvbGoL9MjvWgOr3ArhNzv7yNnoCgxFkjtPgbniw0ciOjCX BjBiwROIIOPG0mfYzSXRGwhR1rFwezn8F_Vjq6si6T-q-TAgC/s320/DSC04018.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17rZwzlRVzup1SwZq2sUGuRCeuOmSfvcegecsOBJKmT wAcKpWPhsO6QpDWyx0bxHLWkUa33bo8vYcXkFAGyzVPN3L-h1YcmvbGoL9MjvWgOr3ArhNzv7yNnoCgxFkjtPgbniw0ciOjCX BjBiwROIIOPG0mfYzSXRGwhR1rFwezn8F_Vjq6si6T-q-TAgC/s4896/DSC04018.JPG)
The brewery was built in 1895 on the road to Prague above a good water supply. We passed a couple of massive water tanks and when I asked how big they are some wit piped up "πr2h" but failed to provide a tape measure so I remained ignorant.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisd3BppNuvZ-2_nLoy982g66vxHcr5FYUbA-1NputzMt8yLug4z4bsDRDeUg3IipaSoriMQoS163NHaqFt6ya5 Klk2tDCMyulPYGqDtIhdrNDM5HG7ywx0WBXJIFNyAaYwgXFPf1 fnZ63qF2W9v161wDFMHTr6DJ8sLL0zIN7AcDrWbfUG7nj6x8HN-oeF/s320/DSC04021.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisd3BppNuvZ-2_nLoy982g66vxHcr5FYUbA-1NputzMt8yLug4z4bsDRDeUg3IipaSoriMQoS163NHaqFt6ya5 Klk2tDCMyulPYGqDtIhdrNDM5HG7ywx0WBXJIFNyAaYwgXFPf1 fnZ63qF2W9v161wDFMHTr6DJ8sLL0zIN7AcDrWbfUG7nj6x8HN-oeF/s4896/DSC04021.JPG)
Actually the brewer showing us round did tell us and my ignorance is due to me getting lost somewhere in the explanation. They're definitely big though. They remove iron and manganese from the water by aerating it and whirlpooling it in the water tanks, which is a new one on me. I did a lot of work on brewing water a few jobs back but I'd never come across this. It does leave a sludge so every couple of years they have to drain the tanks to remove it.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijnZmEMFjIaUSxkaBIuXYYyaa5bF65NNyhmmRxT0dTkV DyKsYtfvcv7SPLjU22Ngwsv7DhKuEZU0theuoULtEf-IVDrBN4MAFgIVrEYXVQxsCwzTXX2L1OyyCMm4flgfOkX_PKkqY Tjmr1Za8YSaopzrZmq5pI_Nper2yhRwWE1u2X8lS_L8CpmTO53 jLF/s320/DSC04023.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijnZmEMFjIaUSxkaBIuXYYyaa5bF65NNyhmmRxT0dTkV DyKsYtfvcv7SPLjU22Ngwsv7DhKuEZU0theuoULtEf-IVDrBN4MAFgIVrEYXVQxsCwzTXX2L1OyyCMm4flgfOkX_PKkqY Tjmr1Za8YSaopzrZmq5pI_Nper2yhRwWE1u2X8lS_L8CpmTO53 jLF/s4896/DSC04023.JPG)
The 300m deep well
With annual production at 1.8 million hl a year and growing they're reaching the limits of the water supply. The water to beer ratio is 4.5-4.6: 1 and they're trying to get it down to 4:1.
(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGe8A5HK45ugNg4Ln83KN1UTnoRfImMDlyQIuVzoZx3B fCD3AybMk9Ty2CC5tAYo-GtfGTpZU9JdDDqRcItugBiEhBLsX7y-nRXUuTutTvI5LsBODz0Od_l1vToEgM5n08PC65g3-NEZzvWwxus_kdG8cMFfQdGNh09uFUlNONHA82CoYiZWWz6HgAt 4yT/s4896/DSC04022.JPG)
The had an automated warehouse built seven years ago and it's decoration is based on the Czech flag apparently. Maybe if you squint enough you can see it.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9PXb3yXtCUl0HIbRXCl6CD3k9ntZTvRQ5zecdEb9lA z_Ldv9U3RUjSZDizGaPJst1b-NKTwhKoIfB0ytuFg4hBqMsmnI8QWWAgzc5SOur_uxuTc5qGlkL j-rp457vj026g_GpFN4qlQw9zoJTC4l3d-bVtIG8ARr2TadBgaCTwaFUUbUdZhftNixDYZQ/s320/DSC04029.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9PXb3yXtCUl0HIbRXCl6CD3k9ntZTvRQ5zecdEb9lA z_Ldv9U3RUjSZDizGaPJst1b-NKTwhKoIfB0ytuFg4hBqMsmnI8QWWAgzc5SOur_uxuTc5qGlkL j-rp457vj026g_GpFN4qlQw9zoJTC4l3d-bVtIG8ARr2TadBgaCTwaFUUbUdZhftNixDYZQ/s4896/DSC04029.JPG)
Unsurprisingly there are lots of big tanks ...
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-Nshp6s0AhyafeB9lUhDxxTW7WTbC3hJpYQ9xlA3S0QuukIQzQN tUkE7EoDTI8OsATec6m924SHMTKk7e2PuoxouTpDGLzPoNBYPa 0zaiCzYVZTbhhKWGL4ieBLxv9dNEmEpoG5kQBN9j5VliOjb17H YtWLWfwTz32SODr66Cr6GK_cYqblC8IJP2--t/s320/DSC04030.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-Nshp6s0AhyafeB9lUhDxxTW7WTbC3hJpYQ9xlA3S0QuukIQzQN tUkE7EoDTI8OsATec6m924SHMTKk7e2PuoxouTpDGLzPoNBYPa 0zaiCzYVZTbhhKWGL4ieBLxv9dNEmEpoG5kQBN9j5VliOjb17H YtWLWfwTz32SODr66Cr6GK_cYqblC8IJP2--t/s4896/DSC04030.JPG)
... and gleaming copper!
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIpMkz2ckjgmc2HetCVvGYlMB0QoOWaqLZ9eAUU6Ml5 oEBWTIKtbppaZdHHy9mHscqPXpmh5uQGBuXOZful5MyR-Ehm3-iFP9NAsQerG0Tnj3DFhb1sz3zeVFEzVSMZzRKbCslTsvzFxPDf CXRGz4nHeLyatuUOKDoI0AtQ1J1r-JxryLnPzYHfou4P_J/s320/DSC04032.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIpMkz2ckjgmc2HetCVvGYlMB0QoOWaqLZ9eAUU6Ml5 oEBWTIKtbppaZdHHy9mHscqPXpmh5uQGBuXOZful5MyR-Ehm3-iFP9NAsQerG0Tnj3DFhb1sz3zeVFEzVSMZzRKbCslTsvzFxPDf CXRGz4nHeLyatuUOKDoI0AtQ1J1r-JxryLnPzYHfou4P_J/s4896/DSC04032.JPG)
It's copper cladding over stainless steel. But still, an absolutely stunning brewhouse.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGuD1Jv7D90fGD22AW068y5yAxFZAvrhFWV4B5iVhewU snv0qZKt6SCc0pXQoT1op3YzTSFpuScCYCNtMAE-FXlPRo-VOBP6jhq_7URDBi76nlz-i85oUaVNHUfmW2OCHZUaN2ID-08nZNqjZcFX9iGM2SYlRC2NxhitypXJeae39leAyK4r3kIifRA uSm/s320/DSC04033.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGuD1Jv7D90fGD22AW068y5yAxFZAvrhFWV4B5iVhewU snv0qZKt6SCc0pXQoT1op3YzTSFpuScCYCNtMAE-FXlPRo-VOBP6jhq_7URDBi76nlz-i85oUaVNHUfmW2OCHZUaN2ID-08nZNqjZcFX9iGM2SYlRC2NxhitypXJeae39leAyK4r3kIifRA uSm/s4896/DSC04033.JPG)
They weren't brewing when we were there but normally do 12 brews a day with two sets of vessels. A third set is being planned. They do double decoction mashes and you can consult a brewing text book for more details. Oh alright, decoction mashing is a primitive European way of brewing that was developed before the invention of the thermometer. By mashing in at blood temperature and removing and boiling a portion of the mash (typically a third) before re-mixing it with the rest of the mash the temperature is raised in stages which hit the optimum temperature for the action of different enzymes (proteases, beta-glucanases and amylases) needed to get starch from poorly modified malt broken down into fermentable sugars. It does have the additional benefit of driving off the unpleasantly flavoured DMS (dimethyl sulphide) which plagues many lagers.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEn1cWhpmcGzurEhIV5F8DHVxa-Z2UdhuievRJZPFmLAxvLkD_eC441Nb73GOAcL6YNfZAJ2ex867 2AmQKH8Lty_UfgLXUVPZOrSNus6_l6gddVtE7BOSpcHEAfVeQy rzDW0Ti_Cr_oU4t_fGLmsV62nVFLgJ04qsAq85NQfdyR9X4Cdz dXhjL0MveENPd/s320/DSC04036.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEn1cWhpmcGzurEhIV5F8DHVxa-Z2UdhuievRJZPFmLAxvLkD_eC441Nb73GOAcL6YNfZAJ2ex867 2AmQKH8Lty_UfgLXUVPZOrSNus6_l6gddVtE7BOSpcHEAfVeQy rzDW0Ti_Cr_oU4t_fGLmsV62nVFLgJ04qsAq85NQfdyR9X4Cdz dXhjL0MveENPd/s4896/DSC04036.JPG)
There are four brewing vessels per brew stream: Mash Conversion Vessel, Mash Kettle, Lauter Tun and Wort Kettle. The have a hop separator (screw and screens) before whirlpooling. Spent hops are mixed in with the spent grains and go to farmers. The brew length is 600hl.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdsCqj-DvbKnr1Shv-tLeR3xmKAjjnKbf8Vjw7f0nSH5o_TgygMNGzYaYekO4es6BY7V siQJN5lfZX20o4vgtKsmYTcE3e9-yOMgtlnOAztCDcfVwpHkvhVZ4KceScyp6PIaoaXzEXs0pzAWK9 5z_bkJYFB-KnWlSj8L_sH2PxCpvfwjBRVn5D0KhzBleg/w400-h300/DSC04031.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdsCqj-DvbKnr1Shv-tLeR3xmKAjjnKbf8Vjw7f0nSH5o_TgygMNGzYaYekO4es6BY7V siQJN5lfZX20o4vgtKsmYTcE3e9-yOMgtlnOAztCDcfVwpHkvhVZ4KceScyp6PIaoaXzEXs0pzAWK9 5z_bkJYFB-KnWlSj8L_sH2PxCpvfwjBRVn5D0KhzBleg/s4896/DSC04031.JPG)
Your chance to improve your knowledge of Czech brewing terms
For Budweiser Budvar it's 10 tonnes of lager malt and approximately 120kg of whole cone Saaz/Žatec hops which are added by hand. So it's a SMaSH (Single Malt and Single Hop) beer, something I try and avoid as a professional brewer because it leaves you vulnerable to supply shortages and seasonal crop variability. They have three hop additions, at start of lautering, at start of boil and near the end of the boil.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLz4GTm7gwSidajSfdgs7pfgIb7_0pzwhNpR5sHRJeh5 3fCOaY5p_LeZ8NmCfqUSwNJyvuh2CTjra4uLPIrdyK4fXqmXnD OIknWbNzaV1KJYdCK9eJsgwjrSg13EYRoC-GLmJsR6TCwB-PwTWta4Ojc8Ygc7avqQCvO1TgX9Z8ozksT6CK-5NgoSsQLzxl/s320/DSC04041.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLz4GTm7gwSidajSfdgs7pfgIb7_0pzwhNpR5sHRJeh5 3fCOaY5p_LeZ8NmCfqUSwNJyvuh2CTjra4uLPIrdyK4fXqmXnD OIknWbNzaV1KJYdCK9eJsgwjrSg13EYRoC-GLmJsR6TCwB-PwTWta4Ojc8Ygc7avqQCvO1TgX9Z8ozksT6CK-5NgoSsQLzxl/s4896/DSC04041.JPG)
The beer has a colour of 10 EBC and though (apart from the hop additions) the brewhouse is highly automated they still run wort through the taps at times as it adds 1 EBC of colour due to oxidation. They don't believe in hot side aeration problems! The bitterness is 22 IBU.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjor94YUB4Cglt2YFrxCwLHwx77glMYJVcnCiSVdBpMtm g50vYJ4fD_wbRKi_zWnyX5kmIA3SCEYK2gNANunzpIBBHUXoP2 LY6m0YDlwHIB-huYyVRIoPKtP3FV7y4xJK3m3Ufb5pBcLdBv_iZLVjBD92nM7NP rozdHBAVGitzp8ebH9o7ipWkne5dr0eOJ/s320/DSC04043.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjor94YUB4Cglt2YFrxCwLHwx77glMYJVcnCiSVdBpMtm g50vYJ4fD_wbRKi_zWnyX5kmIA3SCEYK2gNANunzpIBBHUXoP2 LY6m0YDlwHIB-huYyVRIoPKtP3FV7y4xJK3m3Ufb5pBcLdBv_iZLVjBD92nM7NP rozdHBAVGitzp8ebH9o7ipWkne5dr0eOJ/s4896/DSC04043.JPG)
They collect the wort at 7°C and it rises to 12°C during fermentation, which takes 10 days for 10°P (1.040) beers and 12 days for 12°P (1.048) beers.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIHXOqo03nowKYgRIJ8YLsR7hzeaFI0_lW-FtatL5s9mV3CjAO7eHbI_1tEXSFAqgY31scLx25wnxeTtZ5QN5 BIc4-Ru9l8m2v4YPELanLTtbLAQ5TMwHrTiZ-Yi7J97tCFbGkMwJqDxpuKbOtO21YTr6TLJGZuJegqq_MsFfpbQ oxiO9srDfA_fSzRcOv/s320/DSC04046.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIHXOqo03nowKYgRIJ8YLsR7hzeaFI0_lW-FtatL5s9mV3CjAO7eHbI_1tEXSFAqgY31scLx25wnxeTtZ5QN5 BIc4-Ru9l8m2v4YPELanLTtbLAQ5TMwHrTiZ-Yi7J97tCFbGkMwJqDxpuKbOtO21YTr6TLJGZuJegqq_MsFfpbQ oxiO9srDfA_fSzRcOv/s4896/DSC04046.JPG)
Budweiser Budvar, which makes up 80% of production, is matured for 90 days at 0-3°C so they have 300,000 hl of maturation capacity. Amongst other things they've got the 90 days maturation written into the PGI (Protected Geographical Indication) (https://www.qualigeo.eu/en/product/budejovicke-pivo-pgi//) which will surely prevent anyone trying to brew a Budweier elsewhere.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3MgDX6ny909HDwWQYu7V1aL8BR2CzDEQy4uXijBARxH KZGTWjb00Ol7lyaJ2WV578UaUmWrR0ok8-doTpbHekwXPi2vG2LKuzZ5UVXTR65umPkC2YkiTMRhXSYqc-gZWeWVX-_Z2F2vL5LSDKsDeoDV3ZCNNpZ_5F1hH2hT_2_O-Dl2Qtk8YBtUEfET2V/s320/DSC04047.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3MgDX6ny909HDwWQYu7V1aL8BR2CzDEQy4uXijBARxH KZGTWjb00Ol7lyaJ2WV578UaUmWrR0ok8-doTpbHekwXPi2vG2LKuzZ5UVXTR65umPkC2YkiTMRhXSYqc-gZWeWVX-_Z2F2vL5LSDKsDeoDV3ZCNNpZ_5F1hH2hT_2_O-Dl2Qtk8YBtUEfET2V/s4896/DSC04047.JPG)
Our hosts did deliver when we got to the maturation area.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy92DSAeDxz7D1WiWuqp0ND4Or1474sF_Z7GAtkifEvM 9X3iAAA3I-uQUcqBgtxWTXeuxy2nzM5nWHKvpCrprsOmVNvohaJk5fY_mcxH K2MuhFxcoIN0fnCJzrBfG9mzxuSGbp-MUc8xrUcW1LGhbTNsvbvHg_34fnJYBw5BJJtjVL2oFvCR_EXLu uHmij/s320/DSC04055.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy92DSAeDxz7D1WiWuqp0ND4Or1474sF_Z7GAtkifEvM 9X3iAAA3I-uQUcqBgtxWTXeuxy2nzM5nWHKvpCrprsOmVNvohaJk5fY_mcxH K2MuhFxcoIN0fnCJzrBfG9mzxuSGbp-MUc8xrUcW1LGhbTNsvbvHg_34fnJYBw5BJJtjVL2oFvCR_EXLu uHmij/s4896/DSC04055.JPG)
Getting closer
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7xVSEUMwpcpM8_KK8OMZIL9oi6bSg4NwlWhmRB8J4T 57LYyvx_YIsCdmRsQd8aOcfsWLqzaAnbFOVUUdj3W_PQ7BzUFA ngsCA9N3DsRAtBxbWyWBZCr-heLwB0wMAEGFLsaq5UBzE8qfVUZndA3BOMy_ePluwUKcXZDFzw eHkSrrGc5-J_6juVi4Kds-/s320/DSC04062.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7xVSEUMwpcpM8_KK8OMZIL9oi6bSg4NwlWhmRB8J4T 57LYyvx_YIsCdmRsQd8aOcfsWLqzaAnbFOVUUdj3W_PQ7BzUFA ngsCA9N3DsRAtBxbWyWBZCr-heLwB0wMAEGFLsaq5UBzE8qfVUZndA3BOMy_ePluwUKcXZDFzw eHkSrrGc5-J_6juVi4Kds-/s4896/DSC04062.JPG)
Bring on the CPD!
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_pYPLncnMhMZ6kA2KoTOKWeyFGSbIZvwQzJSiC49_a HBCXSILdwTKlEIATRQxADD_Sm6h5MbN5I8wwqfILAzEkedbAct 6CMz2VsZ_iGpT7Xhmu83hW_12LGopqB_EW0kYpn2-ozvUrqXXj4Njsxxuf68HUwKgIW2aLMArmjtTzSNqDTX2c29vCW dTjhG/s320/DSC04064.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_pYPLncnMhMZ6kA2KoTOKWeyFGSbIZvwQzJSiC49_a HBCXSILdwTKlEIATRQxADD_Sm6h5MbN5I8wwqfILAzEkedbAct 6CMz2VsZ_iGpT7Xhmu83hW_12LGopqB_EW0kYpn2-ozvUrqXXj4Njsxxuf68HUwKgIW2aLMArmjtTzSNqDTX2c29vCW dTjhG/s4896/DSC04064.JPG)
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Sumer is icumen in
We had a glass of Budweiser Budvar from the tank before moving on to try some experimental beers.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXHlomcJjhywS5B1KX7TIJOXLYBFAjBxkVdClM3loNTb c1jk8PPPLcIMSQw4kSp6rz1cGWR_01ajXGr5Boi8V8zjLIxxbg bnhq0ZaTTrv25WbwaW0uCpJVvOdnvYIDyBQ0aP8nCY1Ev3htNf CvJhn4j3sDELbBhz-H8o1v51kn-k_lv1vZVExQY6tc0nVi/s320/IMG_20230526_110325565.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXHlomcJjhywS5B1KX7TIJOXLYBFAjBxkVdClM3loNTb c1jk8PPPLcIMSQw4kSp6rz1cGWR_01ajXGr5Boi8V8zjLIxxbg bnhq0ZaTTrv25WbwaW0uCpJVvOdnvYIDyBQ0aP8nCY1Ev3htNf CvJhn4j3sDELbBhz-H8o1v51kn-k_lv1vZVExQY6tc0nVi/s4080/IMG_20230526_110325565.jpg)
The brewer showing us round brought his woolly hat for the cellars, which I'm sure those in shorts and t-shirts were jealous of. I can smugly state I'd brought a fleece.
They had three tanks filled with beer from hop trials. One of them we were told was a cross of Saaz and Jester, which isn't physically possible what with brewing "varieties" being female plants but still, interesting all the same. We we left to help ourselves to the trial beers and at this stage I was reminded that there's always more to learn about beer. One of people in the first group managed to get separated when they left so was forced to stay with the second group until we left. I guess he was going "full gas (http://edsbeer.blogspot.com/2023/06/a-visit-to-plzensky-prazdroj-brewery.html)". Whether it was a happy accident or masterstroke I couldn't say, but it is something I'll be remembering for future brewery visits.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1F7Ie46QTuClaHC5qT-PBktdN0nrySDiZvpSJCXwplmNCQsKzu-hbNbeSnSqPI66y7Zel36EGraEx5gS-ShBwB9SEl2RDWeseJtsGadWMDHjnWwFkZB8bFawlwvvtb8ob20 sO19IHYFZTCc8QFIF1G_WhQaioemsYLXCldA9sZZgU92E__ZWL d0jL7Bk/s320/IMG_20230526_111805926.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1F7Ie46QTuClaHC5qT-PBktdN0nrySDiZvpSJCXwplmNCQsKzu-hbNbeSnSqPI66y7Zel36EGraEx5gS-ShBwB9SEl2RDWeseJtsGadWMDHjnWwFkZB8bFawlwvvtb8ob20 sO19IHYFZTCc8QFIF1G_WhQaioemsYLXCldA9sZZgU92E__ZWL d0jL7Bk/s4080/IMG_20230526_111805926.jpg)
See the joy that doing CPD brings!
One thing I didn't find out was why exactly a brewery mostly making a 5% ABV beer chose to make its hop trial beers which will pretty much only be drunk by brewery staff 8% ABV. A complete mystery that one.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifp-Gd9fGnDUEvKDoljtKC0njeyHQObp8lhdsEGQHwSN5eNOMaKLDD Dln9hQS7UnOEevHCWk4QiHKarePyeuBNtnjxYokZnNj-fzkdG-ZWt2ITNOtWPGeDnDadNV57Ta2hUWbjh1mpry_xFk1CP045RmWb Yio26O7zYDk0wAIiy0snUsTZ29omb_i7AeKi/s320/DSC04071.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifp-Gd9fGnDUEvKDoljtKC0njeyHQObp8lhdsEGQHwSN5eNOMaKLDD Dln9hQS7UnOEevHCWk4QiHKarePyeuBNtnjxYokZnNj-fzkdG-ZWt2ITNOtWPGeDnDadNV57Ta2hUWbjh1mpry_xFk1CP045RmWb Yio26O7zYDk0wAIiy0snUsTZ29omb_i7AeKi/s4896/DSC04071.JPG)
Unlike most large breweries they still used manual flow plates instead of automated values for controlling beer/wort/yeast/cleaning fluid movements to and from tanks. This also caused us some confusion until it was pointed out to us that tanks were only used four times a year!
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavQD05Isaiq1G2CSNrdtRX8lCuhG5ZUVy4ySLfoU6gJ cilVHUGXP3NtWZvndwTdvPnLEIK0beIcRujL69nUHIWL_lPvEd NbRQXlwZ4waPeIHCKpE3P0Izyzb9JX-sDtGSaH8g3d0TtbCDlYqYkaNiiwI6kmE4xka0X1eaUWZOKi5xU idGXPWTFR-b0zg5/s320/DSC04072.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavQD05Isaiq1G2CSNrdtRX8lCuhG5ZUVy4ySLfoU6gJ cilVHUGXP3NtWZvndwTdvPnLEIK0beIcRujL69nUHIWL_lPvEd NbRQXlwZ4waPeIHCKpE3P0Izyzb9JX-sDtGSaH8g3d0TtbCDlYqYkaNiiwI6kmE4xka0X1eaUWZOKi5xU idGXPWTFR-b0zg5/s4896/DSC04072.JPG)
On the way to packaging to my surprise and delight I saw there's a brewery railway. I never even knew I had an inner train spotter.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbhziryLXIOSJI3rnUfHP9-ZvmYEx6_VcNu-nJAcduypLCfnhjEqrrF_PYQ_brUZrt7aXGEhdW2t3W7uM85d5e rtvvu7Vguu0DIp99btQ98QX6VUeoqdhwFJI6J3El4JY8HEGVci zXeTSiioCskCAsGWQz9mzF9_vvykkCpHTssoxhPv-wS4lA9WE0Kg89/s320/DSC04078.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbhziryLXIOSJI3rnUfHP9-ZvmYEx6_VcNu-nJAcduypLCfnhjEqrrF_PYQ_brUZrt7aXGEhdW2t3W7uM85d5e rtvvu7Vguu0DIp99btQ98QX6VUeoqdhwFJI6J3El4JY8HEGVci zXeTSiioCskCAsGWQz9mzF9_vvykkCpHTssoxhPv-wS4lA9WE0Kg89/s4896/DSC04078.JPG)
It's the sort of thing I've only seen before in brewing history books
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKdgbFw4brnkamPB1sELQkAzbS6Muwlbeoy4G1xHh7n tMwVtJx5wpFSQK9nJsdAebf5UG0SnucRDnpUBI1VFp3gVKO4y7 RmVK8wwmAkRtVXD-IFQXHRtq_hJZQmZkBDQNE2u1clFbmYi43MDK6qD25YM6DOiD5U Z115Dt0PjDNC15Rgl5D4pOom0LnayO/s320/IMG_20230526_120904325_HDR.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXKdgbFw4brnkamPB1sELQkAzbS6Muwlbeoy4G1xHh7n tMwVtJx5wpFSQK9nJsdAebf5UG0SnucRDnpUBI1VFp3gVKO4y7 RmVK8wwmAkRtVXD-IFQXHRtq_hJZQmZkBDQNE2u1clFbmYi43MDK6qD25YM6DOiD5U Z115Dt0PjDNC15Rgl5D4pOom0LnayO/s4080/IMG_20230526_120904325_HDR.jpg)
They use a kieselguhr filter on the beer prior to packaging. They have three bottling lines, one canning line and a keg line. The bottling lines have 108 head fillers which run at 40,000 bottles per hour.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUgY4I3pNum6Ylkks5wT1xbR6wNEVt_Q-wN2eUh3yBBMdKBmzA4eZWjbVazAG5jBnqdJw5DnC4Q1K0IAczj UqCPwd_jRhJkIGGtx-2j-TAFxxplUgSH7Ko2M4BJe-_S7t0HoaZQKzBolEnFcoGrfwKg3OF5M9SxmScgcAy4RU-3_XBj8g8sgvvPJUei4Zw/s320/IMG_20230526_121335614_HDR.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUgY4I3pNum6Ylkks5wT1xbR6wNEVt_Q-wN2eUh3yBBMdKBmzA4eZWjbVazAG5jBnqdJw5DnC4Q1K0IAczj UqCPwd_jRhJkIGGtx-2j-TAFxxplUgSH7Ko2M4BJe-_S7t0HoaZQKzBolEnFcoGrfwKg3OF5M9SxmScgcAy4RU-3_XBj8g8sgvvPJUei4Zw/s4080/IMG_20230526_121335614_HDR.jpg)
The tunnel pasteurisers give 20-25 pasteurisation units to the beer.
Then we exited via the gift shop, and I'd enjoyed myself so much I was even tempted to buy something before I remined myself that most of my wardrobe is brewery branded clothing as it is.
More... (http://edsbeer.blogspot.com/2023/07/a-visit-to-budweiser-budvar-brewery.html)
Last stop on the study tour was Budějovický Budvar or the Budweiser Budvar brewery (https://budweiserbudvar.com/uk/). As someone who drinks in the ways of righteousness I've never been much a lager drinker and I've always preferred Pilsner Urquell to Budweiser Budvar. But our mother church did campaign to keep it independent (https://www.probrewer.com/beverage-industry-news/camra-rallies-behind-budvar/) and it is a fascinating brewery. Ninety days lagering! Bonkers I tell you.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPLtO0omSJuL8L2ik6rl25dVV-_29N9Nnwj9LFuYkkyPqQQurrBsrqkSs0ncSZZquzMP2XtKO_De Nko1iA3BRiKBa3SFqmkrj2wCgp2BuwjxJv3SKsOEiGmg4KJjSB H9NLItSUlqNw4vVis8DFSxYRDrIDFocVXTM8AyL3iEdKV7glZI HSx1e4fbqM_cUT/s320/DSC04017.JPG
The head brewer was there to meet us and show half the group round. He said we could take any pictures and they have no secrets, "what we do is in the text books".
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17rZwzlRVzup1SwZq2sUGuRCeuOmSfvcegecsOBJKmT wAcKpWPhsO6QpDWyx0bxHLWkUa33bo8vYcXkFAGyzVPN3L-h1YcmvbGoL9MjvWgOr3ArhNzv7yNnoCgxFkjtPgbniw0ciOjCX BjBiwROIIOPG0mfYzSXRGwhR1rFwezn8F_Vjq6si6T-q-TAgC/s320/DSC04018.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17rZwzlRVzup1SwZq2sUGuRCeuOmSfvcegecsOBJKmT wAcKpWPhsO6QpDWyx0bxHLWkUa33bo8vYcXkFAGyzVPN3L-h1YcmvbGoL9MjvWgOr3ArhNzv7yNnoCgxFkjtPgbniw0ciOjCX BjBiwROIIOPG0mfYzSXRGwhR1rFwezn8F_Vjq6si6T-q-TAgC/s4896/DSC04018.JPG)
The brewery was built in 1895 on the road to Prague above a good water supply. We passed a couple of massive water tanks and when I asked how big they are some wit piped up "πr2h" but failed to provide a tape measure so I remained ignorant.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisd3BppNuvZ-2_nLoy982g66vxHcr5FYUbA-1NputzMt8yLug4z4bsDRDeUg3IipaSoriMQoS163NHaqFt6ya5 Klk2tDCMyulPYGqDtIhdrNDM5HG7ywx0WBXJIFNyAaYwgXFPf1 fnZ63qF2W9v161wDFMHTr6DJ8sLL0zIN7AcDrWbfUG7nj6x8HN-oeF/s320/DSC04021.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisd3BppNuvZ-2_nLoy982g66vxHcr5FYUbA-1NputzMt8yLug4z4bsDRDeUg3IipaSoriMQoS163NHaqFt6ya5 Klk2tDCMyulPYGqDtIhdrNDM5HG7ywx0WBXJIFNyAaYwgXFPf1 fnZ63qF2W9v161wDFMHTr6DJ8sLL0zIN7AcDrWbfUG7nj6x8HN-oeF/s4896/DSC04021.JPG)
Actually the brewer showing us round did tell us and my ignorance is due to me getting lost somewhere in the explanation. They're definitely big though. They remove iron and manganese from the water by aerating it and whirlpooling it in the water tanks, which is a new one on me. I did a lot of work on brewing water a few jobs back but I'd never come across this. It does leave a sludge so every couple of years they have to drain the tanks to remove it.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijnZmEMFjIaUSxkaBIuXYYyaa5bF65NNyhmmRxT0dTkV DyKsYtfvcv7SPLjU22Ngwsv7DhKuEZU0theuoULtEf-IVDrBN4MAFgIVrEYXVQxsCwzTXX2L1OyyCMm4flgfOkX_PKkqY Tjmr1Za8YSaopzrZmq5pI_Nper2yhRwWE1u2X8lS_L8CpmTO53 jLF/s320/DSC04023.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijnZmEMFjIaUSxkaBIuXYYyaa5bF65NNyhmmRxT0dTkV DyKsYtfvcv7SPLjU22Ngwsv7DhKuEZU0theuoULtEf-IVDrBN4MAFgIVrEYXVQxsCwzTXX2L1OyyCMm4flgfOkX_PKkqY Tjmr1Za8YSaopzrZmq5pI_Nper2yhRwWE1u2X8lS_L8CpmTO53 jLF/s4896/DSC04023.JPG)
The 300m deep well
With annual production at 1.8 million hl a year and growing they're reaching the limits of the water supply. The water to beer ratio is 4.5-4.6: 1 and they're trying to get it down to 4:1.
(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGe8A5HK45ugNg4Ln83KN1UTnoRfImMDlyQIuVzoZx3B fCD3AybMk9Ty2CC5tAYo-GtfGTpZU9JdDDqRcItugBiEhBLsX7y-nRXUuTutTvI5LsBODz0Od_l1vToEgM5n08PC65g3-NEZzvWwxus_kdG8cMFfQdGNh09uFUlNONHA82CoYiZWWz6HgAt 4yT/s4896/DSC04022.JPG)
The had an automated warehouse built seven years ago and it's decoration is based on the Czech flag apparently. Maybe if you squint enough you can see it.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9PXb3yXtCUl0HIbRXCl6CD3k9ntZTvRQ5zecdEb9lA z_Ldv9U3RUjSZDizGaPJst1b-NKTwhKoIfB0ytuFg4hBqMsmnI8QWWAgzc5SOur_uxuTc5qGlkL j-rp457vj026g_GpFN4qlQw9zoJTC4l3d-bVtIG8ARr2TadBgaCTwaFUUbUdZhftNixDYZQ/s320/DSC04029.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9PXb3yXtCUl0HIbRXCl6CD3k9ntZTvRQ5zecdEb9lA z_Ldv9U3RUjSZDizGaPJst1b-NKTwhKoIfB0ytuFg4hBqMsmnI8QWWAgzc5SOur_uxuTc5qGlkL j-rp457vj026g_GpFN4qlQw9zoJTC4l3d-bVtIG8ARr2TadBgaCTwaFUUbUdZhftNixDYZQ/s4896/DSC04029.JPG)
Unsurprisingly there are lots of big tanks ...
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-Nshp6s0AhyafeB9lUhDxxTW7WTbC3hJpYQ9xlA3S0QuukIQzQN tUkE7EoDTI8OsATec6m924SHMTKk7e2PuoxouTpDGLzPoNBYPa 0zaiCzYVZTbhhKWGL4ieBLxv9dNEmEpoG5kQBN9j5VliOjb17H YtWLWfwTz32SODr66Cr6GK_cYqblC8IJP2--t/s320/DSC04030.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS-Nshp6s0AhyafeB9lUhDxxTW7WTbC3hJpYQ9xlA3S0QuukIQzQN tUkE7EoDTI8OsATec6m924SHMTKk7e2PuoxouTpDGLzPoNBYPa 0zaiCzYVZTbhhKWGL4ieBLxv9dNEmEpoG5kQBN9j5VliOjb17H YtWLWfwTz32SODr66Cr6GK_cYqblC8IJP2--t/s4896/DSC04030.JPG)
... and gleaming copper!
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIpMkz2ckjgmc2HetCVvGYlMB0QoOWaqLZ9eAUU6Ml5 oEBWTIKtbppaZdHHy9mHscqPXpmh5uQGBuXOZful5MyR-Ehm3-iFP9NAsQerG0Tnj3DFhb1sz3zeVFEzVSMZzRKbCslTsvzFxPDf CXRGz4nHeLyatuUOKDoI0AtQ1J1r-JxryLnPzYHfou4P_J/s320/DSC04032.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIpMkz2ckjgmc2HetCVvGYlMB0QoOWaqLZ9eAUU6Ml5 oEBWTIKtbppaZdHHy9mHscqPXpmh5uQGBuXOZful5MyR-Ehm3-iFP9NAsQerG0Tnj3DFhb1sz3zeVFEzVSMZzRKbCslTsvzFxPDf CXRGz4nHeLyatuUOKDoI0AtQ1J1r-JxryLnPzYHfou4P_J/s4896/DSC04032.JPG)
It's copper cladding over stainless steel. But still, an absolutely stunning brewhouse.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGuD1Jv7D90fGD22AW068y5yAxFZAvrhFWV4B5iVhewU snv0qZKt6SCc0pXQoT1op3YzTSFpuScCYCNtMAE-FXlPRo-VOBP6jhq_7URDBi76nlz-i85oUaVNHUfmW2OCHZUaN2ID-08nZNqjZcFX9iGM2SYlRC2NxhitypXJeae39leAyK4r3kIifRA uSm/s320/DSC04033.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGuD1Jv7D90fGD22AW068y5yAxFZAvrhFWV4B5iVhewU snv0qZKt6SCc0pXQoT1op3YzTSFpuScCYCNtMAE-FXlPRo-VOBP6jhq_7URDBi76nlz-i85oUaVNHUfmW2OCHZUaN2ID-08nZNqjZcFX9iGM2SYlRC2NxhitypXJeae39leAyK4r3kIifRA uSm/s4896/DSC04033.JPG)
They weren't brewing when we were there but normally do 12 brews a day with two sets of vessels. A third set is being planned. They do double decoction mashes and you can consult a brewing text book for more details. Oh alright, decoction mashing is a primitive European way of brewing that was developed before the invention of the thermometer. By mashing in at blood temperature and removing and boiling a portion of the mash (typically a third) before re-mixing it with the rest of the mash the temperature is raised in stages which hit the optimum temperature for the action of different enzymes (proteases, beta-glucanases and amylases) needed to get starch from poorly modified malt broken down into fermentable sugars. It does have the additional benefit of driving off the unpleasantly flavoured DMS (dimethyl sulphide) which plagues many lagers.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEn1cWhpmcGzurEhIV5F8DHVxa-Z2UdhuievRJZPFmLAxvLkD_eC441Nb73GOAcL6YNfZAJ2ex867 2AmQKH8Lty_UfgLXUVPZOrSNus6_l6gddVtE7BOSpcHEAfVeQy rzDW0Ti_Cr_oU4t_fGLmsV62nVFLgJ04qsAq85NQfdyR9X4Cdz dXhjL0MveENPd/s320/DSC04036.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEn1cWhpmcGzurEhIV5F8DHVxa-Z2UdhuievRJZPFmLAxvLkD_eC441Nb73GOAcL6YNfZAJ2ex867 2AmQKH8Lty_UfgLXUVPZOrSNus6_l6gddVtE7BOSpcHEAfVeQy rzDW0Ti_Cr_oU4t_fGLmsV62nVFLgJ04qsAq85NQfdyR9X4Cdz dXhjL0MveENPd/s4896/DSC04036.JPG)
There are four brewing vessels per brew stream: Mash Conversion Vessel, Mash Kettle, Lauter Tun and Wort Kettle. The have a hop separator (screw and screens) before whirlpooling. Spent hops are mixed in with the spent grains and go to farmers. The brew length is 600hl.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdsCqj-DvbKnr1Shv-tLeR3xmKAjjnKbf8Vjw7f0nSH5o_TgygMNGzYaYekO4es6BY7V siQJN5lfZX20o4vgtKsmYTcE3e9-yOMgtlnOAztCDcfVwpHkvhVZ4KceScyp6PIaoaXzEXs0pzAWK9 5z_bkJYFB-KnWlSj8L_sH2PxCpvfwjBRVn5D0KhzBleg/w400-h300/DSC04031.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdsCqj-DvbKnr1Shv-tLeR3xmKAjjnKbf8Vjw7f0nSH5o_TgygMNGzYaYekO4es6BY7V siQJN5lfZX20o4vgtKsmYTcE3e9-yOMgtlnOAztCDcfVwpHkvhVZ4KceScyp6PIaoaXzEXs0pzAWK9 5z_bkJYFB-KnWlSj8L_sH2PxCpvfwjBRVn5D0KhzBleg/s4896/DSC04031.JPG)
Your chance to improve your knowledge of Czech brewing terms
For Budweiser Budvar it's 10 tonnes of lager malt and approximately 120kg of whole cone Saaz/Žatec hops which are added by hand. So it's a SMaSH (Single Malt and Single Hop) beer, something I try and avoid as a professional brewer because it leaves you vulnerable to supply shortages and seasonal crop variability. They have three hop additions, at start of lautering, at start of boil and near the end of the boil.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLz4GTm7gwSidajSfdgs7pfgIb7_0pzwhNpR5sHRJeh5 3fCOaY5p_LeZ8NmCfqUSwNJyvuh2CTjra4uLPIrdyK4fXqmXnD OIknWbNzaV1KJYdCK9eJsgwjrSg13EYRoC-GLmJsR6TCwB-PwTWta4Ojc8Ygc7avqQCvO1TgX9Z8ozksT6CK-5NgoSsQLzxl/s320/DSC04041.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLz4GTm7gwSidajSfdgs7pfgIb7_0pzwhNpR5sHRJeh5 3fCOaY5p_LeZ8NmCfqUSwNJyvuh2CTjra4uLPIrdyK4fXqmXnD OIknWbNzaV1KJYdCK9eJsgwjrSg13EYRoC-GLmJsR6TCwB-PwTWta4Ojc8Ygc7avqQCvO1TgX9Z8ozksT6CK-5NgoSsQLzxl/s4896/DSC04041.JPG)
The beer has a colour of 10 EBC and though (apart from the hop additions) the brewhouse is highly automated they still run wort through the taps at times as it adds 1 EBC of colour due to oxidation. They don't believe in hot side aeration problems! The bitterness is 22 IBU.
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They collect the wort at 7°C and it rises to 12°C during fermentation, which takes 10 days for 10°P (1.040) beers and 12 days for 12°P (1.048) beers.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIHXOqo03nowKYgRIJ8YLsR7hzeaFI0_lW-FtatL5s9mV3CjAO7eHbI_1tEXSFAqgY31scLx25wnxeTtZ5QN5 BIc4-Ru9l8m2v4YPELanLTtbLAQ5TMwHrTiZ-Yi7J97tCFbGkMwJqDxpuKbOtO21YTr6TLJGZuJegqq_MsFfpbQ oxiO9srDfA_fSzRcOv/s320/DSC04046.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIHXOqo03nowKYgRIJ8YLsR7hzeaFI0_lW-FtatL5s9mV3CjAO7eHbI_1tEXSFAqgY31scLx25wnxeTtZ5QN5 BIc4-Ru9l8m2v4YPELanLTtbLAQ5TMwHrTiZ-Yi7J97tCFbGkMwJqDxpuKbOtO21YTr6TLJGZuJegqq_MsFfpbQ oxiO9srDfA_fSzRcOv/s4896/DSC04046.JPG)
Budweiser Budvar, which makes up 80% of production, is matured for 90 days at 0-3°C so they have 300,000 hl of maturation capacity. Amongst other things they've got the 90 days maturation written into the PGI (Protected Geographical Indication) (https://www.qualigeo.eu/en/product/budejovicke-pivo-pgi//) which will surely prevent anyone trying to brew a Budweier elsewhere.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3MgDX6ny909HDwWQYu7V1aL8BR2CzDEQy4uXijBARxH KZGTWjb00Ol7lyaJ2WV578UaUmWrR0ok8-doTpbHekwXPi2vG2LKuzZ5UVXTR65umPkC2YkiTMRhXSYqc-gZWeWVX-_Z2F2vL5LSDKsDeoDV3ZCNNpZ_5F1hH2hT_2_O-Dl2Qtk8YBtUEfET2V/s320/DSC04047.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3MgDX6ny909HDwWQYu7V1aL8BR2CzDEQy4uXijBARxH KZGTWjb00Ol7lyaJ2WV578UaUmWrR0ok8-doTpbHekwXPi2vG2LKuzZ5UVXTR65umPkC2YkiTMRhXSYqc-gZWeWVX-_Z2F2vL5LSDKsDeoDV3ZCNNpZ_5F1hH2hT_2_O-Dl2Qtk8YBtUEfET2V/s4896/DSC04047.JPG)
Our hosts did deliver when we got to the maturation area.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy92DSAeDxz7D1WiWuqp0ND4Or1474sF_Z7GAtkifEvM 9X3iAAA3I-uQUcqBgtxWTXeuxy2nzM5nWHKvpCrprsOmVNvohaJk5fY_mcxH K2MuhFxcoIN0fnCJzrBfG9mzxuSGbp-MUc8xrUcW1LGhbTNsvbvHg_34fnJYBw5BJJtjVL2oFvCR_EXLu uHmij/s320/DSC04055.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy92DSAeDxz7D1WiWuqp0ND4Or1474sF_Z7GAtkifEvM 9X3iAAA3I-uQUcqBgtxWTXeuxy2nzM5nWHKvpCrprsOmVNvohaJk5fY_mcxH K2MuhFxcoIN0fnCJzrBfG9mzxuSGbp-MUc8xrUcW1LGhbTNsvbvHg_34fnJYBw5BJJtjVL2oFvCR_EXLu uHmij/s4896/DSC04055.JPG)
Getting closer
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7xVSEUMwpcpM8_KK8OMZIL9oi6bSg4NwlWhmRB8J4T 57LYyvx_YIsCdmRsQd8aOcfsWLqzaAnbFOVUUdj3W_PQ7BzUFA ngsCA9N3DsRAtBxbWyWBZCr-heLwB0wMAEGFLsaq5UBzE8qfVUZndA3BOMy_ePluwUKcXZDFzw eHkSrrGc5-J_6juVi4Kds-/s320/DSC04062.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7xVSEUMwpcpM8_KK8OMZIL9oi6bSg4NwlWhmRB8J4T 57LYyvx_YIsCdmRsQd8aOcfsWLqzaAnbFOVUUdj3W_PQ7BzUFA ngsCA9N3DsRAtBxbWyWBZCr-heLwB0wMAEGFLsaq5UBzE8qfVUZndA3BOMy_ePluwUKcXZDFzw eHkSrrGc5-J_6juVi4Kds-/s4896/DSC04062.JPG)
Bring on the CPD!
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_pYPLncnMhMZ6kA2KoTOKWeyFGSbIZvwQzJSiC49_a HBCXSILdwTKlEIATRQxADD_Sm6h5MbN5I8wwqfILAzEkedbAct 6CMz2VsZ_iGpT7Xhmu83hW_12LGopqB_EW0kYpn2-ozvUrqXXj4Njsxxuf68HUwKgIW2aLMArmjtTzSNqDTX2c29vCW dTjhG/s320/DSC04064.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_pYPLncnMhMZ6kA2KoTOKWeyFGSbIZvwQzJSiC49_a HBCXSILdwTKlEIATRQxADD_Sm6h5MbN5I8wwqfILAzEkedbAct 6CMz2VsZ_iGpT7Xhmu83hW_12LGopqB_EW0kYpn2-ozvUrqXXj4Njsxxuf68HUwKgIW2aLMArmjtTzSNqDTX2c29vCW dTjhG/s4896/DSC04064.JPG)
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Sumer is icumen in
We had a glass of Budweiser Budvar from the tank before moving on to try some experimental beers.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXHlomcJjhywS5B1KX7TIJOXLYBFAjBxkVdClM3loNTb c1jk8PPPLcIMSQw4kSp6rz1cGWR_01ajXGr5Boi8V8zjLIxxbg bnhq0ZaTTrv25WbwaW0uCpJVvOdnvYIDyBQ0aP8nCY1Ev3htNf CvJhn4j3sDELbBhz-H8o1v51kn-k_lv1vZVExQY6tc0nVi/s320/IMG_20230526_110325565.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXHlomcJjhywS5B1KX7TIJOXLYBFAjBxkVdClM3loNTb c1jk8PPPLcIMSQw4kSp6rz1cGWR_01ajXGr5Boi8V8zjLIxxbg bnhq0ZaTTrv25WbwaW0uCpJVvOdnvYIDyBQ0aP8nCY1Ev3htNf CvJhn4j3sDELbBhz-H8o1v51kn-k_lv1vZVExQY6tc0nVi/s4080/IMG_20230526_110325565.jpg)
The brewer showing us round brought his woolly hat for the cellars, which I'm sure those in shorts and t-shirts were jealous of. I can smugly state I'd brought a fleece.
They had three tanks filled with beer from hop trials. One of them we were told was a cross of Saaz and Jester, which isn't physically possible what with brewing "varieties" being female plants but still, interesting all the same. We we left to help ourselves to the trial beers and at this stage I was reminded that there's always more to learn about beer. One of people in the first group managed to get separated when they left so was forced to stay with the second group until we left. I guess he was going "full gas (http://edsbeer.blogspot.com/2023/06/a-visit-to-plzensky-prazdroj-brewery.html)". Whether it was a happy accident or masterstroke I couldn't say, but it is something I'll be remembering for future brewery visits.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1F7Ie46QTuClaHC5qT-PBktdN0nrySDiZvpSJCXwplmNCQsKzu-hbNbeSnSqPI66y7Zel36EGraEx5gS-ShBwB9SEl2RDWeseJtsGadWMDHjnWwFkZB8bFawlwvvtb8ob20 sO19IHYFZTCc8QFIF1G_WhQaioemsYLXCldA9sZZgU92E__ZWL d0jL7Bk/s320/IMG_20230526_111805926.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv1F7Ie46QTuClaHC5qT-PBktdN0nrySDiZvpSJCXwplmNCQsKzu-hbNbeSnSqPI66y7Zel36EGraEx5gS-ShBwB9SEl2RDWeseJtsGadWMDHjnWwFkZB8bFawlwvvtb8ob20 sO19IHYFZTCc8QFIF1G_WhQaioemsYLXCldA9sZZgU92E__ZWL d0jL7Bk/s4080/IMG_20230526_111805926.jpg)
See the joy that doing CPD brings!
One thing I didn't find out was why exactly a brewery mostly making a 5% ABV beer chose to make its hop trial beers which will pretty much only be drunk by brewery staff 8% ABV. A complete mystery that one.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifp-Gd9fGnDUEvKDoljtKC0njeyHQObp8lhdsEGQHwSN5eNOMaKLDD Dln9hQS7UnOEevHCWk4QiHKarePyeuBNtnjxYokZnNj-fzkdG-ZWt2ITNOtWPGeDnDadNV57Ta2hUWbjh1mpry_xFk1CP045RmWb Yio26O7zYDk0wAIiy0snUsTZ29omb_i7AeKi/s320/DSC04071.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifp-Gd9fGnDUEvKDoljtKC0njeyHQObp8lhdsEGQHwSN5eNOMaKLDD Dln9hQS7UnOEevHCWk4QiHKarePyeuBNtnjxYokZnNj-fzkdG-ZWt2ITNOtWPGeDnDadNV57Ta2hUWbjh1mpry_xFk1CP045RmWb Yio26O7zYDk0wAIiy0snUsTZ29omb_i7AeKi/s4896/DSC04071.JPG)
Unlike most large breweries they still used manual flow plates instead of automated values for controlling beer/wort/yeast/cleaning fluid movements to and from tanks. This also caused us some confusion until it was pointed out to us that tanks were only used four times a year!
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavQD05Isaiq1G2CSNrdtRX8lCuhG5ZUVy4ySLfoU6gJ cilVHUGXP3NtWZvndwTdvPnLEIK0beIcRujL69nUHIWL_lPvEd NbRQXlwZ4waPeIHCKpE3P0Izyzb9JX-sDtGSaH8g3d0TtbCDlYqYkaNiiwI6kmE4xka0X1eaUWZOKi5xU idGXPWTFR-b0zg5/s320/DSC04072.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavQD05Isaiq1G2CSNrdtRX8lCuhG5ZUVy4ySLfoU6gJ cilVHUGXP3NtWZvndwTdvPnLEIK0beIcRujL69nUHIWL_lPvEd NbRQXlwZ4waPeIHCKpE3P0Izyzb9JX-sDtGSaH8g3d0TtbCDlYqYkaNiiwI6kmE4xka0X1eaUWZOKi5xU idGXPWTFR-b0zg5/s4896/DSC04072.JPG)
On the way to packaging to my surprise and delight I saw there's a brewery railway. I never even knew I had an inner train spotter.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbhziryLXIOSJI3rnUfHP9-ZvmYEx6_VcNu-nJAcduypLCfnhjEqrrF_PYQ_brUZrt7aXGEhdW2t3W7uM85d5e rtvvu7Vguu0DIp99btQ98QX6VUeoqdhwFJI6J3El4JY8HEGVci zXeTSiioCskCAsGWQz9mzF9_vvykkCpHTssoxhPv-wS4lA9WE0Kg89/s320/DSC04078.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbhziryLXIOSJI3rnUfHP9-ZvmYEx6_VcNu-nJAcduypLCfnhjEqrrF_PYQ_brUZrt7aXGEhdW2t3W7uM85d5e rtvvu7Vguu0DIp99btQ98QX6VUeoqdhwFJI6J3El4JY8HEGVci zXeTSiioCskCAsGWQz9mzF9_vvykkCpHTssoxhPv-wS4lA9WE0Kg89/s4896/DSC04078.JPG)
It's the sort of thing I've only seen before in brewing history books
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They use a kieselguhr filter on the beer prior to packaging. They have three bottling lines, one canning line and a keg line. The bottling lines have 108 head fillers which run at 40,000 bottles per hour.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUgY4I3pNum6Ylkks5wT1xbR6wNEVt_Q-wN2eUh3yBBMdKBmzA4eZWjbVazAG5jBnqdJw5DnC4Q1K0IAczj UqCPwd_jRhJkIGGtx-2j-TAFxxplUgSH7Ko2M4BJe-_S7t0HoaZQKzBolEnFcoGrfwKg3OF5M9SxmScgcAy4RU-3_XBj8g8sgvvPJUei4Zw/s320/IMG_20230526_121335614_HDR.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUgY4I3pNum6Ylkks5wT1xbR6wNEVt_Q-wN2eUh3yBBMdKBmzA4eZWjbVazAG5jBnqdJw5DnC4Q1K0IAczj UqCPwd_jRhJkIGGtx-2j-TAFxxplUgSH7Ko2M4BJe-_S7t0HoaZQKzBolEnFcoGrfwKg3OF5M9SxmScgcAy4RU-3_XBj8g8sgvvPJUei4Zw/s4080/IMG_20230526_121335614_HDR.jpg)
The tunnel pasteurisers give 20-25 pasteurisation units to the beer.
Then we exited via the gift shop, and I'd enjoyed myself so much I was even tempted to buy something before I remined myself that most of my wardrobe is brewery branded clothing as it is.
More... (http://edsbeer.blogspot.com/2023/07/a-visit-to-budweiser-budvar-brewery.html)