Description
Jarošovský pivovar produce their beer by means of modern stainless steel technology using typical classic production methods of Czech beer, which is very popular at home and abroad. For the production of Jarošovský beer they use malt from regional malt houses, namely Kroměříž and Záhlinice. The water is local, the Saaz hops. The brewery brewhouse is a two-pot brewed wort 20 hl. Cook in a decoction way for two mashes. The batch lasts 9 hours, followed by sleeping, ie cooling the wort to a fermentation temperature of 8 ° C. Jarošovský pivovar use bottom yeast yeast. In fermentation tanks, the main fermentation takes place at temperatures of about 10.5 ° C, which lasts 7-10 days depending on the degree of beer. At the end, they cool more vigorously so that the yeast sediment to the bottom. The young beer is then bottled in lager tanks of 40 hl, where it matures for 30 to 60 days. Here, the beer acquires the ultimate bouquet or character, while the time of lying is to refine the taste, and last but not least, the beer is naturally saturated with CO2, which gives the beer flavor and foaming. Tanks are equipped with a duplicator, with which Jarošovský pivovar maintain the optimum temperature in the tanks. Glycol is used as a cooling medium. The system is controlled by a computer. Then, the beer is bottled into yeast-extracted kegs in unfiltered form (containing healthy B-series vitamins) or it is filtered on kieselguhr before bottling.
