Gambrinus supplies ingredients to microbreweries

„Our ingredients are popular among microbreweries because they are extremely high quality. Malt for Gambrinus beer is prepared in our own malt house from approved kinds of spring barley that are appropriate for Czech beer and also conform to the registered geographical name „Czech beer.“ Yeast cultures are cleaned under the strictest hygienic conditions, thanks to the modern technology of cylindroconical tanks, which we use for the fermentation of Gambrinus beer. Microbreweries use yeast that was already used for the fermentation of Gambrinus beer. As a  brewer, I see these deliveries to microbreweries as a help to colleagues in the field,“ stated Jan Hlaváček, senior brewer at Gambrinus.

Microbreweries don’t take malt only in the form of grain, but already ground up and prepared for cooking beer wort. Malt travels from the Gambrinus brewery in Plzeň directly to the digester house for brewing. Brewers from microbreweries have to do  less work since they do not have to grind the malt, which is necessary for cooking wort in the digester house.

The quality of yeast has a  direct impact on the fermentation process and an important influence on the quality of beer. That is why it is extremely important to ensure optimal conditions for the growth and storage of yeast cultures. The complete elimination of microbiological contamination by wild yeast, bacteria and others is critical. From the point of view of microbiological or qualitative standards, the growth of yeast at the brewery in Plzeň is at its highest level, and brewers from microbreweries come to Gambrinus especially for the high quality and cleanliness of its yeast.

All the breweries, besides those in Cheb and Strakonice, order approximately 10 litres per week. Two of the larger breweries order, together, a total of two hectolitres in a  two–month period. Since yeast cultures are living organisms, they require special care even during delivery, which is done in sterile containers. Yeast cultures should be stored in a cool place, where temperatures do not exceed between 2°C and 4°C.

Microbreweries order yeast type W from the Gambrinus brewery. This yeast, from bottom fermentation, is used for making pilsner beer. With the help of these cultures, it is possible to make light and dark beers.

Notes to editors:

• With total sales of close to 9.9 million hectolitres in the 2010 calendar year (including licensed production abroad) and with export to more than 50 countries, Plzeňský Prazdroj is the biggest producer of beer in the region and the biggest exporter of Czech beer.
• Plzeňský Prazdroj, a. s., is a member of the SABMiller PLC Company. Pilsner Urquell is an international flagship of SABMiller brands.
• SABMiller PLC is one of biggest beer companies in the world, with activities and distribution in more than 60 countries on six continents. SABMiller includes such important brands as Miller Genuine Draft, Grolsch, Peroni Nastro Azzurro and many other successful regional brands.

Contact:
Jiří Mareček
Plzeňský Prazdroj
+420 724 617 219

Plzeň