The aim of this diploma thesis is to explore the aspects of gushing in malt house Bernard. The main focus of the theoretical part is on a description of production of malt and beer, the history of gushing and an overview of current information about problematics of over foaming. The practical part is divided into free parts. In the first part I monitored a gushing potential of malt produced in 2015 and 2016 in the malt house Bernard. In the second part I dealt with a connection of particular technological parts of malt production and an evolution of gushing potential of intermediates day after day. In the third part there were investigated various modifications of Carlsberg test and their effect on the intensity of gushing. Also, I analysed the factors influencing the outcomes measured in the same samples in the malt house and in the laboratory of a Research Institute of Brewing and Malting in Brno.

The purpose of this study is to explore the history and production processes of beer and examines the components that contribute to its brewing. The narrative will provide a timeline of the processes that are required to create the product of beer beginning with the agricultural products and following the brewing processes that result in beer as the finished product. I will also examine the business of agriculture and grain processing and will provide some historical perspectives of grain, beer, and malting. I will also consider whether the growing, processing, and malting of grains in the East Tennessee and Southwest Virginia Region is feasible as demonstrated through this research and reported findings.

The main aim of the project is to create a multifunctional complex, which should provide an overall space for public entertainment, art and culture. It is also important to say that this project is trying to focuse on the younger generation and their needs. On the other hand, the region seeks to promote leisure for all ages. Program of the project has provided a clear definition of the concept and objectives that should be achieved in this infrastructure. That provides a number of options, such as how to split function in the area, or how to create a functional program for new and existing buildings of the whole area.

This master thesis deals with design of automation control system for operationally experimental malt-house. The first part deals with general description of all production stages of malting and brief description about the Research Institute of Brewering and Malting. It also generally characterizes the used hardware and software for automation control system. The second part of this thesis describes the types of programmable logic controllers and the selection of optimal variant for application of the operationally experimental malt-house. Master thesis in the third and fourth part contains a brief description about the methodology and the creation of control program and visualisation for automatic control system of the operationally experimental malt-house. The output of the master thesis is a complete control program and visualisation of the controlled application of the operating malt-house.

Nowadays there are hundreds of breweries scattered throughout Bohemia, Moravia and Silesia, waiting for their new future. They are either abandoned or in private property. In the worst case they have been deteriorating with no hope of recovery. There are not many left. It is very difficult to find a new function and especially enlightened investor. Important thing is how we will treat with these structures in the future. Will we use this unique potential, or leave this place for a new function? Which way we can choose? What is the potential of these buildings and what they need? This thesis attempts to briefly describe and demonstrate the value of brewery architecture which due to dramatic changes in society became endangered. And to offer possible solutions for the preservation this unique buildings their charm and atmosphere for the next generations.