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In the Czech Republic breeding of new hop varieties is traditionally performed. Its properties correspond with the requirements and interests of end users, in particular hop growers, brewers and especially beer consumers, who with an increasing favor taste new types of beer. The study presents 8 new promising aromatic genotypes, whose major part (Uran, Juno, Ceres, Jupiter, Eris and Most) is already in the registration process of ÚKZÚZ of the Czech Republic (Central Institute for Supervising and Testing in Agriculture CISTA). The tested genotypes were described using brewing tests. Regarding the character of the tested hop varieties, there was chosen a uniform and simple infusion recipe with a top fermentation and dry hopping. The final beer samples were evaluated using chemical and sensorial analyses focusing on a hop aroma. All beer samples were rated as very good, the overall impression of the samples on the scale of 1 to 9 ranged from 2.9 to 3.1. The hop aroma and also bitterness character of the final beer samples were evaluated of high quality. Depending on the hop profile of the beer samples, there were suggested beer styles where the given varieties can be successfully used. These results indicate a high potential of these varieties for the use in brewing practice. Finally, the probability of perceiving a particular hop aroma in beer given by perceiving the aroma in hops was determined by Bayes’ theorem. It was found that probability particularly for spicy, resinous, herbal, citrusy, floral, fruity and grassy aroma was 100, 100, 100, 40, 38, 43, and 100%, respectively.

Non-Saccharomyces yeast strains Saccharomycodes ludwigii, Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta together with a hybrid yeast strain cross-bred between genetically modified Saccharomyces cerevisiae W303-1A G418R and Saccharomyces eubayanus as well as the parent yeasts of the hybrid were studied for potential use for non-alcoholic beer production. The hybrid yeast, its Saccharomyces cerevisiae W303-1A G418R parent and Saccharomycodes ludwigii were not able to metabolise maltose during Durham tube tests. Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta metabolised maltose, however, showed limited ethanol production. Parameters, volatile and non-volatile organic compounds of beers produced by the studied yeast were analysed and compared to a beer produced by bottom fermented brewer’s yeast Saccharomyces pastorianus.

In this paper we focus on possibilities of using natural microflora from vineyards to enhance spontaneous fermentation. Obtained yeast isolates, naturally occurring in vineyards, which were previously isolated in 2017 and 2018, were used for inoculation of Hibernal grape must. Spontaneously fermented musts and musts with the yeast isolates from 2017 and 2018 were compared. Basic parameters of the musts (sugar concentration, pH, concentration of titratable acids, concentration of assimilated nitrogen) were analysed studied, and a sensory analysis of the resultant wines was performed. The fermentation with the yeast isolates was quick and smooth. In the spontaneous fermentation lower ethanol production rate was observed at the end of the fermentation process. During the sensory evaluation, fruitiness of the spontaneously fermented batch was lower, but its vegetal characteristic was pronounced. The variant with the yeast isolates from 2017 was described as smooth, and the variant with yeast isolates from 2018 was evaluated as slightly vegetal.

Freezing is a common way of storing samples including beer samples. To verify the suitability of this procedure, the results of determination of alcohol (% v/v), original gravity, color, pH, thiobarbituric acid index, total polyphenols, saccharides, limit of attenuation, free amino nitrogen, protein nitrogen by coomassie brilliant blue, iso-α-bitter acids, diacetyl, higher alcohols, esters, fatty acids, carbonyl compounds and hop oils in beer, and protein nitrogen by coomassie brilliant blue and total polyphenols in wort were compared before and after freezing the sample. It was found that most determinations were not affected by sample freezing, but the determinations of alcohol, original gravity and total polyphenols were affected. In case these very frequent determinations would need to be performed after freezing, a new uncertainty of the method was calculated for these analyzes. From the spectrum of fifteen tested carbonyl compounds, there was a statistically significant increase in the concentration of four compounds (2-methylpropanal, 2-methylbutanal, 3-methylbutanal, phenylacetaldehyde). A significant decrease after sample freezing was observed for most of the analyzed essential oils.

This study investigated the possibilities of fortification of beer with various herbal extracts. The aim was to fortify beer with natural substances that have favourable effects on consumers´ health. The tested beers were enriched with ethanol extracts of medicinal herbs (ribwort plantain, small leaved linden, purple coneflower, chamomile, sage) so that the sensory characters of the supplemented herbal extract created only an accompanying perception and the malt and hop flavour of beer was preserved. In the enriched beers, the contents of the selected phenolic substances and important essential oils were determined and sensory evaluation was performed. The content of phenolic substances increased the most in beer with linden (42.46 mg/l) and plantain (37.5 mg/l) extracts, approximately four times compared to the original beer (8.11 mg/l). Beer with sage and chamomile extract achieved the best sensory assessment, with components of essential oils added in units of ng/l of beer.

This study aims to compare the nutritional, functional and sensory properties of red lentils (Lens culinaris Medic.) and black beans (Phaseolus vulgaris L.). The input material was raw seeds of both kinds of legumes, which were subjected to a germination process under defined conditions and subsequently processed into a form of dried flakes. Basic nutritional parameters supplemented with determination of phytic acid, methionine and antioxidant activity were assayed in samples of non-germinated seeds and final products. Both final products obtained by germination and subsequent drying of legumes exhibited increase in energy, mainly in connection with increase in carbohydrate values. The content of fats and sugars did not change significantly. Saturated fatty acids increased significantly in germinated bean flakes, however, their value in the product is low, similar to red lentil chips. Also, legumes are a good source of protein and fibre. We also found a similar trend in the red lentil flakes and the black bean flakes. Both their protein content and amount of methionine together with fibre increased significantly. The decrease in antioxidant activity values was probably due to the thermal stress of the germinated seeds during steam stabilization and subsequent drying. Drying is a suitable way of preserving germinated seeds. Due to the effect of higher temperatures during the drying of germinated seeds, there are not only nutritional changes, but also sensory changes. By reducing the water content, the seeds acquire a brittle structure and are more easily digested. In our survey, sensory evaluation classed the product made of germinated red lentils as better than that of black beans.

A new system for the calculation of malting quality of wheat varieties was designed. The malting parameters affected by a variety more than by a year or a site were used in the system. These parameters include wort viscosity, soluble nitrogen content, free amino nitrogen content, diastatic power, final attenuation of wort, and extract of malt. The system was used to assess the malting quality in 38 wheat varieties. The point value of each parameter was calculated using the regression equations, and the total value of the malting quality of wheat was determined by the modified “superiority measure” method. The results of the assessment of the wheat malting quality showed considerable differences between the varieties. Several varieties exhibited a more pronounced tendency to accumulate nitrogenous substances in grain. Some varieties, even with a slightly higher content of nitrogenous substances, provided above average malt quality. The set included the varieties that exhibited the optimal content of nitrogenous substances in grain, yet they did not give malt of good quality. Spring wheat varieties Alondra, Anabel, and Seance achieved significantly above average malting quality. Dagmar, Evina, Sultan, Rumor, Sailor, and Brokat exhibited slightly above average malting quality. The proposed system for monitoring malting quality of wheat varieties can help find the varieties suitable for the production of quality wheat malt.

Consumers are increasingly interested in the nutritional composition of food and beverages, including beer. Therefore, nutritional values of beer became an integral part of the beer label information. It specifies, in particular, the energy value stipulated by law for beer with alcohol content lower than 1.2% vol.; in some cases also the concentration of carbohydrates, particularly sugars, proteins and salt. This work is a brief practical review of nutritional composition and energy value of different beer types and discusses the contribution of individual nutrients and alcohol to the total energy value. These values were measured in 172 samples of beer (24 pale lagers with the original gravity (OG) ranging from 9.00-10.99%, 45 pale lagers with the OG ranging from 11.00-12.99%, 18 dark lagers with the OG ranging from 11.00-12.99%, 9 special beers with the OG higher than 13%, 31 non-alcoholic beers, 19 beer-mixes, and 26 ciders). The highest average energy value was measured with light special beer (215 kJ/100 mL), cider (208 kJ/100 mL), and dark lager (181 kJ/100 mL). The average value of a standard Pils lager is 175 kJ/100 mL and 144 kJ/100 mL for beers with OG 9.00-10.99% and 11.00-12.99%, respectively. The lowest energy value is measured in non-alcoholic beer (75 kJ/100 mL). In common lagers, alcohol mostly contributes up to 60% to the total energy value, while the energy value of non-alcoholic beer is formed especially by carbohydrates (about 90%). The concentration of salt (sodium) is very low in beer (about 4 mg/100 mL) in comparison with the other food in general.

In 2015, the effect of treatment of spring barley grain and malt produced from it with low-temperature plasma discharge on the malt gushing potential was studied. Malting barley and malt produced from it were plasma-treated. In the malt samples, the gushing potential was determined. Simultaneously, selected quality parameters were assessed in the malt samples (Kolbach index, diastatic power, β-glucan content in wort, final attenuation, extract of malt in dry matter, relative extract at 45 °C, and friability). Gushing declined in the plasma-treated samples of malting barley or malt. The malt quality parameters remained unchanged.

In the course of three testing years (2013 – 2015), a set of 243 winter wheat samples (27 varieties from three testing sites) were analyzed. Basic technological parameters, and some special characters (wort color, color after boiling, wort haze, polyphenol content and dimethyl sulfide precursors) were studied. Winter wheat varieties gave sufficiently high extract contents, the average value of this parameter was 83.5% at the average content of nitrogenous substances of 11.6%. Final attenuation was low (79.8%). Proteolytic modification given by the value of Kolbach index was on average 35%. Content of soluble nitrogen was 704 mg/100 g, of which ca 14% was made up by free amino nitrogen. Cytolytic modification was evaluated mainly by wort viscosity (1.864 mPa.s). Malt friability and β-glucan content in wort were very low. Average arabinoxilan content in wort varied about 1524 mg/l. V průběhu tří zkušebních let (2013 – 2015) bylo analyzováno celkem 243 vzorků ozimé pšenice (27 odrůd ze 3 zkušebních stanovišť). Byly sledovány základní technologické znaky a některé znaky speciální (barva sladiny, barva po povaření, zákal sladiny, obsah polyfenolů a prekurzory dimetylsulfidu). Odrůdy ozimé pšenice poskytovaly dostatečně vysoký obsah extraktu, průměrná hodnota tohoto znaku byla 83,5 % při průměrném obsahu dusíkatých látek 11,6 %. Dosažitelný stupeň prokvašení byl nízký (79,8 %). Proteolytické rozluštění vyjádřené hodnotou Kolbachova čísla bylo v průměru 35 %. Obsah rozpustného dusíku byl na úrovni 704 mg/100 g a necelých 14 % z toho tvořil volný aminodusík. Cytolytické rozluštění bylo hodnoceno především pomocí viskozity sladiny (1,864 mPa.s). Friabilita sladu a obsah β-glukanů ve sladině byly velmi nízké. Průměrný obsah arabinoxilanů ve sladině se pohyboval kolem hodnoty 1524 mg/l.

We analyzed the profile of malt proteins in boiled wort preparations using liquid chromatography coupled to high resolution mass spectrometry. Proteins detected in 9 different malt barley cultivars were identified. We probed proteins for post-translational modifications, namely glycation. Differential analysis of the wort proteomes provided insight into the effect of malting barley cultivar as well as location of cultivation. The results suggest that proteome analysis of wort samples could allow for identification/classification of malting barley cultivars used in wort production.

Many studies have confirmed hops (Humulus lupulus L.) as the source of a number of physiologically active polyphenols, important for both brewing and potentially pharmaceutical purposes. The three-year screening of polyphenols and 23 free phenolics profile (HPLC/coulometric detection) showed a significant association of polyphenols and free phenolics with DPPH antioxidant potential and the genetically determined specificity of free phenolics composition in hops. Varieties of American origin have a different profile compared to European varieties. For the first time, the free phenolics hydroxycoumarins were detected in hops. The DPPH strongly correlated with total polyphenols and flavanoids (n = 95, r = 0.92, 0.93 respectively) and correlated negatively with alpha acids (n = 95, r = -0.73). The polyphenols and the DPPH decrease with increasing alpha acids both among varieties and within one variety. These findings can serve as a useful tool for hop selection in brewing or pharmaceutical production.

The article presents basic thoughts and principles of sensomics based on available ´omic´ related literature and own practical experiences of the authors. The sensomics, a member of a wider family of ´omics´ technologies applied to food (foodomics), aims to describe sensory properties of foodstuffs at a molecular level. During the last few years author’s research group has been focused on expansion of this field in brewing science. Strength of the sensomics is in high capability of uncovering hidden information regarding sensory properties and effects of different raw materials as well as technological procedures on sensory properties of foodstuffs and beverages. The article aims to introduce principles and steps of sensomics together with the explanation of their importance, rules and pitfalls. Finally, the practical aspects of sensomic study is presented through sensomic comparison of the influence of decoction and infusion mashing on wort composition.

Spring barley malting varieties Accordine, KWS Fantex, LG Nabuco, Pilote, and Spitfire and winter barley variety KWS Donau were registered after harvest 2017. The spring barley varieties were rich in extract. The varieties Spitfire, LG Nabuco, Accordine, and KWS Fantex had more than 83% of extract. Proteolytic, amylolytic and cytolytic modification was optimum in most studied varieties of spring barley. The variety Spitfire was characterized with a strong proteolytic modification (Kolbach index 51.1%). The variety KWS Donau had extract content at the level of 81.4% and a low level of proteolytic and cytolytic modification. Wort quality (apparent final attenuation) was in all the studied varieties at an above average to optimal level. In addition, non-malting varieties of spring barley Bente and winter six-row varieties KWS Belissa, Higgins, LG Triumph, Novira, and SU Ellen were also registered.

The paper evaluates extent of corrosion damage to composite glass-fibre fabric reinforcement in environment simulating concrete pore solutions (pH 12.6, 13.0, 13.5) and carbonated concrete contaminated with chlorides (pH 8.1 + Cl-) using the FT-IR and SEM/EDS techniques. Also, the effect of corrosion damage on tensile strength of segmented glass fibre as well as the presence of specific protective organic coating on glass fibre were studied. The results demonstrate local corrosion damage of samples at pH 13.5 and on the other hand high stability in environment simulating carbonated concrete and carbonated concrete contaminated with chlorides. The study also suggests unevenness of organic coating with occurrence of localized porosity which is related to aforementioned corrosion damage. Corrosion damage in FT-IR spectra manifests by changes in peaks signalling hydrolysis of protective organic coating and occurrence of peaks suggesting presence of Ca2+ rich corrosion products.

V roce 1895 byl postaven velmi moderni rolnický akciový pivovar v Zahlinicich jako prvni v ceských zemich s varnou na parni ohřev. O ctyři roky později doslo k výstavbě sladovny. Pivovar vařil pouze do roku 1921 a k jeho uzavřeni doslo v nasledku prvni světove valky a neustale řevnivosti mezi cleny spravni rady pivovaru. Tradicni humnova sladovna je ve funkci dodnes a v letosnim roce doslo k otevřeni minipivovaru v ležackých sklepich původniho pivovaru.

This work deals with the possibility of elimination of common occuring mycotoxins deoxynivalenol (DON) and its plant metabolite deoxynivalenol-3-glucoside (D3G) from malting barley and malt by treatment of low-temperature plasma discharge. Barley seed was treated with a fungicide, entomopathogenic and mycoparasitic fungi and the low-temperature plasma discharge of Gliding Arc type, or their combination. Samples of harvested barley were treated with plasma discharge and analyzed for presence of mycotoxins. Only low DON and D3G concentration levels were detected (maximal values were 48.2 µg/kg and 30.2 µg/kg for DON and D3G, resp.), after plasma treatment mycotoxin content decreased onto the levels near limit of quantification. The results suggest that low-temperature Gliding Arc plasma discharge may contribute to reduction of the content of the mycotoxins in harvested barley grains.

Phenolic substances affect the quality of beer and some of them have the health benefit for the consumer. Their content in the final product is influenced by a number of raw material-technological factors. We carried out 200 L pilot brews of pale lager with the different maturation period and similar brews focused on the effect of filter material (depth filtration plates /DFP/ and polyester sulfone membrane /PES/) and beer stabilization with protein and polyphenol sorbents. Flavonoids were determined using liquid chromatography in conjunction with high resolution mass spectrometry (LC-HR/ MS) and sample preparation by QuEChERS method. Additionally, total polyphenols and anthocyanogens was measured. The major reduction of both total polyphenols and flavonoids occurred in the first 2–3 weeks of maturation, the longer maturation had no impact on the loss of polyphenols. Filtration of beer with DFP significantly reduced the amount of anthocyanogens, but had no effect on monomeric flavonoid polyphenols. This technique could improve colloidal stability while preserving flavonoids. Conversely, PES membrane filtering greatly reduced the prenylflavonoid content (by 85%), and reduced the amount of flavanols and flavonols at levels comparable to those of PVPP-based polyphenol sorbent (25–35%). Flavonoids in beer could be largely influenced not only by PVPP treatment, but also by membrane filters used for both cold sterilization and primary beer filtration. Protein sorbent stabilization did not affect the content of flavonoids in beer. Decreases in flavonoid glycosides during filtration/stabilization were always lower than those of free flavonoids.

This work was aimed at laboratory testing of beer (and model solution) dealcoholization using pervaporation. Four commercially available membranes from the Sulzer company were tested. The modes of performed pervaporation tests were into the vacuum and into the stripping gas (N2). Pervaporation into the vacuum was observed to result in the precipitation of resin-like matter on the membrane permeate side. The performances of individual membranes are discussed in terms of selectivity and pervaporation fluxes.

The purpose of this study was to test different ways of producing jelly from wine, sugar and gelling material in varying proportions, using several wine varieties. Two different wine varieties were used to produce the tested jelly. White wine of the traminer aromatic variety Pálava and red wine of fruity aromatic variety Regent. Gelling agents chosen were: a commonly available agar (for harder consistency), a confectionery jelly (carrageenan + carobin – vegetable gelatin) and pork gelatin. Full doses of the gelling agent (as specifi ed by the manufacturer) and half-doses were tested. Basic analytical determinations were carried out for the selected wine and the subsequently produced jelly. The aim was to fi nd which formula is best suited for the production of the studied product and, according to sensory evaluation, which product is considered the tastiest and the most interesting by consumers. The consistency, appearance (clarity), aroma and the taste of the resulting jelly were evaluated. The best results were achieved using confectionery jelly (carobin + carrageenan) in the prescribed full dose of 10 g / 0.25 l of wine (sample 3). The sample had the best consistency, appearance and taste. Sample No. 4 was also very good, once again using the confectionery jelly, but in a half dose of gelling material (carobin + carrageenan in a dose of 5 g / 0.25 l of wine).

Bacteria of the genus Bacillus are often detected in brewing operations, but they rank among less hazardous contaminants. They are not able to survive in the vegetative form in beer and spoil it. Spores of Bacillus bacteria are present especially in malt and grain adjuncts. They are able to survive wort boiling, however in the following phases they are not able to germinate because of their sensitivity to bitter hop substances and low pH of fermenting wort and fi nished beer. We provide here an overview of basic morphological and physiological properties of these bacteria and describe their importance in brewing process. Particular attention is given to species B. cereus and B. licheniformis for which has been proved the presence of the horA gene, which is associated with resistence of lactic acid bacteria to hop substances. Species Brevibacillus brevis and Paenibacillus macerans, which were previously included in the genus Bacillus, are also described.

In 2016, contents of mycotoxin deoxynivalenol, its metabolite deoxynivalenol-3-β-D-glucopyranoside and ochratoxin A, in beers from Czech, Polish and Slovak retail shops were studied. Totally, 30 beer samples were analyzed. Deoxynivalenol and its metabolite were determined using high performance liquid chromatography with mass detection (HPLC/MS) HPLC, and ultra-high performance liquid chromatography with fl uorescence detection (UPLC/FLR) was employed for the determination of ochratoxin A. Deoxynivalenol was detected in 25 samples in the concentration range of 1.54 - 12.57 μg·l-1 and deoxynivalenol-3-β-D-glucopyranoside was present in 27 samples in the contamination range of 1.18 - 12.47 μg·l-1. Ochratoxin A was detected in the contamination range of 1.2 – 82.5 ng·l-1.

In 2016, following spring barley malting varieties were registered in the Czech Republic: Soulmate, Remark, Pop, Leenke, and LG Monus. The variety LG Monus fulfi lled the requirements given in the application for the protected geographical indication “Ceske pivo”. The highest extract content in malt was exhibited by the varieties Soulmate (84.1%) and Leenke (83.6%). The varieties Soulmate, Remark, Pop, and Leenke exhibited the above average to optimal level of proteolytic, amylolytic and cytolytic modifi cation. Further, non-malting varieties of spring barley Ovation and Forman were registered.

Study summarizes the results of agronomical and malting parameters of spring malting barley varieties bred in the Breeding Station Sládkovičovo in the period of 1938–2010. Progress in breeding was refl ected in the year-on-year increase in grain yield by 0.024 t/ha, thousand grain weight by 0.07 g, sieving fractions above 2.5 mm by 0.14 percentage points (pp), further, year-on-year reduction in plant height by 0.18 cm and nitrogenous substances content by 0.03 pp were recorded. Year-on-year increase in extract content by 0.055 pp, apparent fi nal attenuation by 0.07 pp, Kolbach index by 0.11 pp and relative extract by 0.09 pp were identifi ed. The year-on-year decline in β-glucan content in wort by 5.4 mg/l and increase in the value of friability by 0.3 pp were recorded. Wort color and wort color after boiling increased year-on-year by 0.008 unit EBC and by 0.014 unit EBC.

In the second half of the 19th century there was in the Czech lands a stepwise transition from the smoke kiln to air kiln, so called. English design. During the 70s and 80s of the 19th century throughout the world phenomenally expanded semicontinuous mechanical kiln, an invention of the Czech brothers Jan and Josef Ječmen. The article describes the advantages and disadvantages of this system as well as the destiny of the above mentioned Czech inventors.

Crossings aimed at breeding of new dwarf hop progenies were carried out within the international EUREKA project. Totally 22,327 genotypes were obtained. After the assessment lasting for four years twelve perspective genotypes entered the registration trials in Central Institute for Supervising and Testing in Agriculture. The most effi cient are genotypes N11 and N12 with alpha bitter acids contents of 8.85, resp. 7.71% and yield of 1.75 t/ha, resp. 1.3 t/ha. Genotypes N5 and N10 are very similar from alpha bitter acids contents and composition of hop resins point of view to Saazer. Genotype N6 is interesting because of the mixture of fl oral, fruity and spicy aromas of its cones. At present all these genotypes are tested not only by farmers but by brewers as well.

The contents of α- and β- bitter acids from hops harvested in the Czech Republic in 2015 have been evaluated. Samples originated from all growing areas – Žatec, Úštěk and Tršice (77.4 %, 10.8% and 11.9% of the hop garden areas in the Czech Republic). The tested varieties, Saaz (ŽPČ), Sládek, Premiant, Agnus, Kazbek and Saaz Late were cultivated on 87.4%, 5.8%, 3.9%, 0.8%, 0.4 and 0.7 of the harvest areas respectively. Samples were analyzed in accordance with the Analytica EBC, method 7.7 (HPLC), all results are given in weight % in dry matter. The average value of α-bitter acids in the Saaz hops (2,15%) was 0.81% (27.4% rel.) and 1.41% (39.6% rel.) lower when compared to the year 2014 and to the average of the 22 years respectively. The content of β-bitter acids (3.24%) was 1.10 % (25.3% rel.) lower when compared to the year 2014 and 1.41 % (30.3 rel.) lower to the long-term average. The content of α-bitter acids in the Sládek hops (5.09%) was 0.71% (12.2% rel.) and 1.50 % (22.8% rel.) lower when compared to the harvest in 2014 and to the average of the 12 years respectively. The content of α-bitter acids in the Premiant hops (6.59) was in 0.63% (8.7% rel.) and 2.36% (26.4% rel.) lower when compared to the harvest in 2014 and to the average of the last 12 years. The content of α-bitter acids in the Agnus hops (10.5) was higher in 0.81% (8.4% rel.) and 0.80% (7.1% rel.) lower when compared to the harvest in 2014 and to average of last seven years. The content of α-bitter acids in the Kazbek hops was 4.59% and the content in Saaz late hops was 2.17%.

Samples of two studied winter barley varieties from 13 testing localities were analyzed according to the standard ČSN 46 1100-5. Based on the standard, sieving fractions over 2.5 mm, total admixtures, admixtures non-usable for malting, admixtures partly usable for malting, grains without hulls, grains with black tips and grains with the awn were assessed. Contents of nitrogenous substances and starch were 10.8 % and 63.9 %, respectively. Grain harvested in 2014 was bigger and even in size. Sieving fractions over 2.5 mm moved on average around 91.6 %. The year 2014 in terms of barley grain quality was very favorable, there was no problem with sprouting, the occurrence of admixtures was the lowest in last three years and the admixtures were mostly partly usable for malting.

This contribution presents new informations about ruins of the castle´s brewery and describes the architectural development of the building. Two high walls on the north side belong to an older building with a large hall on first floor.