Kvasny Prumysl, 1967 (vol. 13), issue 12
History of the Prazdroj brewery in Plzeň and development of technology used there.Peer-reviewed article
I. HLAVÁČEK
Kvasny Prum. 1967; 13(12): 267-272 | DOI: 10.18832/kp1967033 
The article deals briefly with the history of the PRAZDROJ brewery inPlzeň, development of brewing industry inCzechoslovakiagenerally, technology used at PRAZDROJ, its equipment and modernization taking place at present. Specific features of the 12˚ Prazdroj beer, which is generally considered as a standard representative of bright beer, both inCzechoslovakiaand abroad, are described and evaluated.(In Czech, English summary only)
Physical, chemical and organoleptic changes taking place in beer in post - fermentation and maturing periods.Peer-reviewed article
B. D. HARTONG
Kvasny Prum. 1967; 13(12): 273-277 | DOI: 10.18832/kp1967034
The author describes recent improvements which have been introduced into the technology of postfermentation, final treatment and chemical stabilization of beer and their effect upon its organoleptic properties. It maintains that vathouses will be used in near future only as plants for final treatment and as storehouses balancing occasional fluctuations in deliveries. Their size could be, consequently, reduces. The process will essentially consist of the following operations: removing substances giving beer the taste and flavour of new beer, saturation with CO2, deep cooling, first filtration and refiltration through a layer of stabilizing...
Development of brewing technology in Czechoslovakia and its comparison with the present state abroad.Peer-reviewed article
V. SEKRT
Kvasny Prum. 1967; 13(12): 278-281 | DOI: 10.18832/kp1967035
Principal data on the beer production inCzechoslovakiaand abroad. High quality of raw materials used inCzechoslovakiafor brewing. Their superiority over foreign products. Quality of typical Czechoslovak beer compared with foreign marks. Present state of technology and technical equipment in the Czechoslovak brewing industry. Some new, interesting methods used abroad. Problems of continuous brewing methods.(In Czech, English summary only)
Analysis of the Pilsner type of beer and its relation to the brewing technology.Peer-reviewed article
G. BASAŘOVÁ
Kvasny Prum. 1967; 13(12): 282-286 | DOI: 10.18832/kp1967036
Applying methods of partition chromatography on a column of dextrane gel SEPADEX G 25 typical Pilsner type of beer has been analysed and the results of analyses used to study the effects of technology, stabilization methods and application of saccharose as a surrogate upon the quality of beer. The composition of beer is to a certain degree also reflected by curves of polysaccharides contents determined by using antron agent, as well as by curves expressing reactions to the Folin agent. The described method has been applied to control and improve continuous brewing technology and to compare its final product with the standard Pilsner beer.(In Czech,...