Kvasny Prumysl, 1955 (vol. 1), issue 1
Advances in beer technology.Peer-reviewed article
F. HLAVÁČEK
Kvasny Prum. 1955; 1(1): 3-5 | DOI: 10.18832/kp1955001 
The development in a malt house, ultrasound use in steeping, malting floors and traveling pieces, malt kilning and use of steam firing. Malt milling, brewing liquor adjustment, brewing process, removal of deposits from hopped wort, wort cooling, primary fermentation, fermentation and secondary fermnetation. Filtration and racking equipment, beer racking. The development of washers, pasteurizers. Beer distribution and delivery.(In Czech, English summary only)
Pitch in brewing industry.Peer-reviewed article
V. SALAČ, Z. ŠAUER
Kvasny Prum. 1955; 1(1): 5-8 | DOI: 10.18832/kp1955002
The occurrence of the raw material, brewers' pitch production, brewers' pitch research and assessment.(In Czech, English summary only)
Cooled fermentation and fermentation under CO2 pressure.Peer-reviewed article
V. KRAUS
Kvasny Prum. 1955; 1(1): 8-12 | DOI: 10.18832/kp1955003
Cooled fermentation - (a) sulphurization and removal of cider sediment, (b) small containers and cold cellars, (c) lowering of the initial temperature, (d) cooling during fermentation. Fermentation under CO2 pressure (a) deep lowering of pressure, (b) fermentation under balanced pressure, (c) fermentation under CO2 pressure with cooling.(In Czech, English summary only)
The terms of fermentation rate and active fermenting space in industrial practice.Peer-reviewed article
D. TOMEČEK
Kvasny Prum. 1955; 1(1): 12-14 | DOI: 10.18832/kp1955004
The output of the fermenting room is a function of active fermenting space and fermentation rate, standard records are sufficient to enumerate these two factors. Graficon made using these records shows continuous history in the fermenting room in the given time span.(In Slovak, English summary only)
Yeast production with the reverse separation.Peer-reviewed article
J. TOMÍŠEK
Kvasny Prum. 1955; 1(1): 14-15 | DOI: 10.18832/kp1955005
The reverse separation can be advantageously used at the time of increased yeast consumption, however, sacrificing some raw material. On the other side, increased capacity brings substantial reduction of working time.(In Czech, English summary only)