The main subjekt of this master’s thesis is the description of the processes of production of beer in a cold block, describing the theory of sanitation and theory of CIP cleaning station. The second part of this work is practical proposal of CIP cleaning station, selecting anappropriate heat exchanger, its design and economic evaluation of the proposed CIP station.

This master thesis continues the master thesis Výroba vodíku z biomasy. In that work were performed first experiments of hydrogen production from beer less by dark fermentation. Further experiments will continue based on previous experiments. For the energy balance were used results from [1] and data obtained from literature searches, because the results of the experiments were not entirely satisfactory. Energy balance was calculated for a laboratory fermenter to evaluate the efficiency of energy obtainable from the hydrogen produced by fermentation in a dark laboratory conditions. It was compared the yield given in [1] and yield derived from a literature review. The conclusion presents recommendations for further research.

The presented thesis deals with the issue of mycotoxins in brewing materials and beer. Attention was devoted mainly to the selected fusarium mycotoxins (deoxynivalenol, zearalenol, T-2 toxin, and HT-2 toxin) ochratoxin A and aflatoxins B1, B2, G1, and G2. The aim of the thesis was to optimize and validate analytical methods for the determination of the above mentioned mycotoxins in the brewing materials and beer. Analytes were separated using high-performance liquid chromatography with mass – spectrometric detection (HPLC-MS/MS) and ultra-performance liquid chromatography with fluorescence detection (UPLC/FLR). These analytical methods were then applied for mapping the occurrence of fusarium mycotoxins in malting barley crops in the Czech Republic and monitoring the level of contamination with mycotoxins in malting and brewing industries. In addition, experiments studying over-foaming of beer were conducted as primary gushing – over-foaming of beer – is connected, similarly as mycotoxins, with the presence of microscopic filamentous fungi in the raw materials for beer production. Studies describing in detail these methods are part of this thesis (Annex I – V). From all published results, it is evident that the occurrence of mycotoxins in cereals including barley is natural and cannot be completely prevented, not even if all conditions of correct agricultural practice are observed. It is known that some mycotoxins present in contaminated malting barley pass to the final product – beer due to their chemical and physical properties. However, the mycotoxin concentrations found do not mean any significant health risk for consumers.

The thesis has focused on the separation of proanthocyanidins (Pas) in beer, raw beer material and beer intermediates (wort, hopped wort, green beer) by using high performance liquid chromatography coupled to high resolution mass spectrometric detection. A chromatographic column XSELECT HSS T3 was used for separation of individual proanthocyanidins. Mobile phase was formed by a mixture of 0,1% formic acid in water (A) and 0,1% formic acid in acetonitril (B), separation was conducted in gradient mode. Calibration range for catechin and procyanidin B1 a B2 was linear in the range from 10 µg.l-1 to 200 µg.l-1 and for epicatechin from 5 µg.l-1 to 200 µg.l-1 . Limit of quantitation (LOQ) was set to the lowest point of calibration curve, hence for catechin, procyanidin B1 and B2 was LOQ = 10 µg.l-1 and for epicatechin was LOQ = µg.l-1 . Yield of method of the observed Pas was very good, where yield oscillated around 100%. The method also had excellent repeatability, where the relative standard deviation (RSD) was lower then 20%. After optimization of this method it was used for observation of profile changes during brewery process in catechin, epicatechin, procyanidin B1, B2 and B3. It was discovered, that catechin, epicatechin, procyanidin B1 and B2 originate mainly from hops and procyaniding B3 is...

In this thesis the optical changes of beers and model beer solutions during their photodegradation were studied. The optical changes - change of absorbance - were measured on the prototype of apparatus COLORTURB and were correlated with sensory tested intensity of the lightstruck flavour of beer and with riboflavin content in samples. High correlation between the lightstruck flavour intensity, the loss of absorbance at the wavelength of 450 nm and the riboflavin content loss was found. The partial recovery of the absorbance for both beers and model beer solutions was found and was attributed to the riboflavin photoproducts transformation. Powered by TCPDF (www.tcpdf.org)

Master thesis Hitler's Beer Hall Putsch in 1923 in the Czech period press focuses on the reception of the Hitler's putch atempt on 9th and 10th of November 1923 in czech and slovak written political press of the 1920's. The preliminary part of the thesis is dedicated to the political and the economical developmnet in the postwar Germany between 1918 and 1923. The following two chapters are dedicated to the Hitler's youth and early polical career and the München putsch. The second half of the thesis evaluate the reaction of the press to the Hitler's putch. It focuses on to the reaction of legitimate bavarian goveremnt and the legitimate german goverment. The press also follows the overlapt of the Münich revolution ant its suppor between some of German nationals in Czechoslovakia. In the analysis will be used daily party's newspapers as well as small regional newspapers. Keywords Adolf Hitler, Beer Hall Putsch, Germany, 1923, Czechoslovakia

El objetivo de la presente investigación es determinar la relación entre las variables marketing experiencial y la recompra de cervezas artesanales en los bares por parte de hombres y mujeres entre los 20 a 35 años. De esta manera, poder identificar qué variable tiene mayor correlación con la intención de compra. Esta investigación es de alcance correlacional, ya que busca describir y relacionar los motivos de intención de compra en base a las variables y dimensiones puestas en estudio. Asimismo, se decidió investigar antecedentes, entrevistar a tres expertos en el rubro y realizar dos focus group con el público objetivo. Se halló que las variables y dimensiones de mayor relación con la recompra son la experiencia, el producto, los precios y estilo de vida. Por último, a partir de la investigación, se ha conocido de forma más profunda al público objetivo. Los resultados con mayor relevancia son que el marketing experiencial junto a las acciones de actuaciones, son fundamentales para que el target recompre cervezas artesanales en los bares y que definitivamente, el precio influye en la decisión de compra. / The objective of this research is to determine the relationship between the variables experiential marketing and the repurchase of craft beers in breweries by men and women between the ages of 20 and 35. In this way, to identify which variable has the greatest correlation with the purchase intention. This research is based on a scope of correlational, since it seeks to describe and relate the reasons for purchase intention based on the variables and dimensions put into study. Likewise, it was decided to investigate the background, interviewed three experts in the field and conducted two focus groups with the target audience. It was found that the variables and dimensions most related to the repurchase are the experience, product, prices and the target lifestyle. Finally, based on the research, the target has been known and studied more deeply. The results with greater relevance are that experiential marketing along with the actions of acts, are essential for the target to repurchase craft beers in the bars and that definitely, the price also influences on the purchase decision. / Trabajo de investigación

This paper's aim is to critically describe and use Michel Foucault's method archaeology for discursive description of contemporary television beer advertisements broadcasted in the Czech Republic. Theoretical part tries to define terms as denounce, discursive formation and discourse and propose their possible usage in practical research. The paper supposes that television beer advertisements are governed by the same discourse which was used in other beer advertisement and all advertisements form a coherent whole. Analytical part's aim is to describe this coherent whole from the aim of discourse and specific chose of denounces that form picture of beer and its role in a men world. Key words: Foucault, discourse, archaeology, television advertisement, beer

En el presente trabajo de investigación se analizó a profundidad el mercado actual y la situación de las marcas de cervezas internacionales y su desempeño en la red social Instagram. Concretamente, se analizó cuáles eran las actividades de marketing en redes sociales que se relacionaban con la intención de compra de los jóvenes limeños entre los 18 y 24 años que pertenezcan a un sector socioeconómico A y B. Estas actividades analizaron fueron el contenido, interacción, comunidad, información y personalización. En base a las actividades de marketing en Instagram y la intención de compra, se plantearon los objetivos e hipótesis de la investigación, donde se buscó confirmar si existía una relación entre cada actividad planteada y la intención de compra. Para profundizar en esta investigación se realizaron varias entrevistas, focus group y encuestas, a los consumidores y expertos. De manera que pudimos conocer más de cerca los pensamientos que tiene el público objetivo con respecto a la gestión o manejo de Instagram que tienen las diferentes marcas de cervezas internacionales que se presentan en Perú. Se concluyó, tras el análisis cualitativo y cuantitativo, que actividades como lo son el contenido, la comunidad, la interacción y la personalización tienen una relación con la intención de compra o la recompra de nuestros entrevistados y encuestados. Por el contrario, la información demostró no estar relacionada con la intención de compra. Basado en ello se hicieron algunos comentarios que podrían ayudar a que las marcas mejoren su performance en Instagram. / The current market and the status of international beer brands and their performance on the Social Network Instagram were analyzed in depth in the present research paper. Specifically, it analyzed what social media marketing activities related to the purchase intention of young limeños (people from Lima, Perú) between the ages of 18 and 24 belonging to a socio-economic sector A and B. These activities analyzed were content, interaction, community, information, and customization. Based on marketing activities on Instagram and the intention to purchase, the objectives and hypotheses of the research were raised, where it was sought to confirm whether there was a relationship between each activity raised and the intention to purchase. To deepen this research, several interviews, focus group and surveys were conducted on consumers and experts. So, we were able to know more closely the thoughts that the target audience has regarding the management or management of Instagram that have the different brands of international beers that are presented in Peru. It is concluded, after qualitative and quantitative analysis, that activities such as content, community, interaction and personalization (customization) have a relationship with the intention to purchase or re-purchase of our interviewees and respondents. On the contrary, the information proved unrelated to the intent to purchase. Based on this, some comments were made that could help brands improve their performance on Instagram. / Trabajo de investigación

La empresa Bee-beer surge de la idea de implementar un insumo tan preciado en la sierra peruana que es la miel de abeja. Asimismo, la idea nació gracias a un integrante de nuestro grupo, quien cuenta con familia en Abancay y conoce a al presidente de la asociación de apicultores de Abancay- Apurímac que nos proveerá la miel para la elaboración de la cerveza. Bee-beer desea que sus clientes tengan una buena experiencia al consumir una cerveza 100% peruana con los insumos de primera calidad y la combinación de lo dulce de la miel con el toque amargor caracterizado por las cervezas artesanales. La empresa incursionará en el mundo del e-commerce vendiendo las cervezas en presentación de “six pack” a todos sus clientes a través de las redes sociales Facebook e Instagram. Por otro lado, se contará con una planta de producción de la cerveza artesanal con una capacidad de producción mensual de 2109 “six packs”. Asimismo, se contará con 8 fermentadores que usaremos para que la cerveza pueda cumplir el proceso de fermentación de aproximadamente de 4 a 5 días. Como medio de distribución, contaremos con un servicio de delivery que vamos a tercerizar con la empresa Olva Courier que llegará a diferentes distritos de Lima, escogimos esta empresa por ser una compañía segura para el tema de envíos a nivel local y provincias. Para nuestro personal, contaremos con un administrador, dos operarios, un community manager y un asistente que estarán en planilla y contarán con todos sus derechos laborales. En el presente trabajo hemos hecho una proyección de 3 años para la empresa Beebeer. / The Bee-beer company arises from the idea of implementing an input so precious in the Peruvian highlands that it is honey. Likewise, the idea was born thanks to a member of our group, who has a family in Abancay and knows the president of the Abancay-Apurímac association of beekeepers who will provide us with honey for making beer. Bee-beer wants customers have a good experience consuming a 100% Peruvian beer with the highest quality inputs and the combination of the sweetness of honey with the bitter touch characterized by craft beers. The Company will enter the world of e-commerce by selling the beers in the presentation of "six pack" to all its customers through social networks Facebook and Instagram. On the other hand, there will be a craft beer production plant with a monthly production capacity of 2109 "six packs". Likewise, there will be 8 fermenters that we will use so that the beer can complete the fermentation process of approximately 4 to 5 days. As a means of distribution, we will have a delivery service that we will outsource with the company Olva Courier that will reach different districts of Lima, we chose this company because it is a safe company for the issue of shipments at the local level and provinces. For our staff, we will have an administrator, two operators, a community manager and an assistant who will be on the payroll and will have all their labor rights. In this work we have made a projection of 3 years for the Bee-beer company. / Trabajo de investigación