Kvasny Prumysl, 1969 (vol. 15), issue 4
Outstanding problems of brewing barley production in Czechoslovakia.Peer-reviewed article
J. LEKEŠ
Kvasny Prum. 1969; 15(4): 73-75 | DOI: 10.18832/kp1969010 
The balance of potential brewing barley production in Czechoslovakia has still large reserves. From the total production only 29% are used at present for malting and this proportion can be increased. Beside there are several new, very promising varieties, as e. g. Diamant and Dvoran, combining high quality and excellent yields. There are of course some problems of agricultural character, since larger areas under barley will necessitate new rotation rounds, in which barley will follow other cereals. New principles are being introduced also into the existing purchasing system. The producer will be allowed to sell lots of brewing barley of guaranteed...
New machines for bottleries and main features of recent development.Peer-reviewed article
A. KRATOCHVÍLE
Kvasny Prum. 1969; 15(4): 84-86 | DOI: 10.18832/kp1969011
The article deals with new machines which have recently been developed abroad for bottleries. Though the new equipment is extremely efficient, in can be generally said, that the capacity of bottleries fails to keep pace with rapidly growing popularity of bottled beer. The author describes also several bottling line operating in several Czechoslovak breweries and analyses the situation at engineering works manufacturing bottling machines. Among many factors determining the efficiency of bottleries qualification of operators and general layout are of vital importance.(In Czech, English summary only)
Practical experience with filter plates Stabil-SNot peer-reviewed article
Gabriela BASAŘOVÁ, Josef FAKTOR
Kvasny Prum. 1969; 15(4): 87-88
The article presents results of stabilization with plates Stabil-S with anchored active substance for tanoide adsorption. In beers made from malt, the results provide prediction of colloidal stability of about one year, if the beers were in advance treated with stabilizing precipitating agent, the limit increases by other two to four months, with pre-treatment with coagulation and enzymatic preparation, the limit of predicted colloidal stability moves to two years. In beers made form malts, the results provide colloidal stability prediction of about one year, if the beers were pre-treated with stabilization coagulation preparation, the limit increases...