Výzkumný ústav pivovarský a sladařský (VÚPS)

Výzkumný ústav
pivovarský a sladařský (VÚPS)

We own state-of-the-art technological equipment in two experimental breweries, which enable us to conduct experiments and verify processes in quarter and semi-industrial conditions.

Two brewhouses (a quarter-scale brewhouse with a capacity of approx. 50 l and a half-scale brewhouse with a capacity of 2 hl) are fully automated and can simulate virtually all current modern brewing processes. Controlled fermentation takes place under defined temperature and pressure conditions in stainless steel CCTs. The beer can be filtered, filled into kegs and bottles, and its oxygen content can be checked.

Under defined conditions, experimental breweries can conduct a range of experiments to verify or develop new products and technological processes. They can test the effects of water, malt, hops, and substitutes on beer quality, compare different brewing processes, conduct semi-industrial tests before introducing a new product into production, test sanitation agents, and much more. Under strictly defined conditions, it is possible to develop and verify new types of products, including the preparation of marketing samples, in smaller volumes.

Location: Brewery House / Lípová 511/15, Prague 2 / Czech Republic

Our experts can help you solve a range of problems:

  • Optimization of process standards and tolerances in beer production and bottling.

  • Production audit focused on improving basic sensory parameters of beer, e.g., color, foaminess, bitterness, clarity, and sensory stability.

  • Audit focused on production standardization.

  From the perspective of individual technological steps
in beer production, we offer assistance with:

Wort preparation – verification of analytical parameters of input raw materials, optimization of the milling machine function, overall evaluation of mashing and lautering technology, comprehensive evaluation of the lautering regime, evaluation of hop boiling technology, assessment of hopping, efficiency of the whirlpool tank, improvement of the whirlpool tank function, utilization of slurry wort, extract balance of the brewhouse, use of enzymes and other preparations, evaluation of special analytical parameters of wort, optimization of cooling, sanitation regime, commissioning of new units or parts of brewhouses, warranty tests.

Main fermentation and secondary fermentation – classic and CKT, yeast management: determination of solids concentration, determination of oxygen concentration, monitoring of fermentation, monitoring of thermodynamic fermentation regime, monitoring of special analytical criteria, assessment of the technological properties of various yeast strains, monitoring of microbiological purity, comparison of different technologies, microbiological and chemical control of seed and waste yeast, determination of the appropriate operating regime of the propagation station, supply of pure yeast culture, sanitation regime.

Filtration, stabilization, and bottling — optimization of the filtration process, analytical analyses of diatomaceous earth, filter cartridges, and stabilizing agents, laboratory, quarter-scale, and pilot-scale verification of stabilization, design and operational testing of a suitable stabilization process, filtration, bottling, and pasteurization of samples, monitoring of the pasteurization effect, sanitation regime.

Head of Technology Department
Ing. Petra Kubizniaková
+420 224 900 132
kubizniakova@beerresearch.cz

Chief Technologist
Ing. Martin Slabý
+420 224 900 170
slaby@beerresearch.cz