History of the brewing activities in Velké Meziříčí
Castle Brewery of Velké Meziříčí
In 1548, King Ferdinand granted to the town "all privileges, graces and freedoms which royal towns enjoy". The brewing right was confirmed for the town as well. In 1528 – 1529, the Municipal Brewery known as Obecník was decorated with sgraffito. The owner of the estate, Ladislav Berka, confirmed the brewing right for the burgesses of Velké Meziříčí in 1600. Thanks to this development the town wealth was growing because all pubs in the estate were obliged to take beer from the town. The Velké Meziříčí school "Gymnasium Illustre" on the square was rebuilt into a brewery in the middle of the 17th century. The Thirty Years War brought a change in the business done by the lords. If the lords used to support the business activities of the town during previous periods, at that time they themselves started to carry out certain activities. A typical example is brewing. According to the previous privileges the brewing activity was a municipal right. And at that time the lords started to do this activity and they moreover changed the building of the former Lutheran Grammar School into a brewery. Since the subjects were obliged to take beer from the mansion brewery, the town lost its clientele in the surroundings. The beer production in the Castle Brewery was terminated in 1949.
Rudolf Count of Kounice (1650)
Leopoldina Countess of Liechtenstein-Lobkowicz (1834 - 1898)
Rudolf Prince of Lobkowicz (1898 – 1908)
František Alfred, Count Harrach
Ladislav Heide – national administration
The production was stopped in 1942-1945. The last batch was brewed in February 1949
Alfred Seidl 1876 – 1895
Josef Heinz 1895 – 1910
Brewery – Beer classification
Beer is classified according to various criteria.
BEER COLOUR – influenced by the type of malt
Light beers are made of the so-called Pilsen malt dried at a temperature of 80 – 82 °C
Dark beers are made of the so-called Bavarian malts roasted at a temperature of 105°C. due to the higher temperature, the malt sugar caramelises and thus affects the fragrance and flavour of dark beers.
BEER EXTRACT VALUE – means an approximate content of extractive substances in the beer wort. The degrees do not mean the percentage of alcohol, as for example in the case of 12° light beer it is approximately 4% and in the case of 12° dark beer it is about 3 %.
Tap beers – 7°, 8°, 10°
Lagers – 11°, 12°
Special beers – 13°, 14°, 16°, 18°, 19°
Diet beers and low-alcohol-content beer "Pito"
YEAST BEER – delivered in barrels only, features a higher beer head (foaming capacity), stronger fullness and taste. It is produced by addition of as much as 3 % of the beer in the fermentation process in the stage of white rings into the beer which is already finished, before racking. In the beer cellar it will be left for 2 to 3 weeks, and only then will it be possible to tap it. A slight sludge during the tapping of the beer is not detrimental.
The packing of the beer has several variants:
- Racking of the beer into KEG units
- Bottling of the beer into dark-glass bottles because light is harmful to beer
- Transport and storage in beer tanks
- Packing of the beer in cans and little barrels
- The beer should be stored in the dark, at a temperature of 8 – 9°C
Important characteristics of the beer:
Foam forming capacity – beer head 4 cm, the foam should be compact and should last for 3 minutes
Clarity – an exception is formed by yeast or non-pasteurised beer
Colour, taste and fragrance
Light beers – purely malt taste, slightly to strongly bitter, without any caramel flavour
Dark beers – sweetish, caramel, hop-bitter taste
Special beers – fuller and stronger taste