{"id":1429,"date":"2026-09-09T18:17:54","date_gmt":"2026-09-09T18:17:54","guid":{"rendered":"https:\/\/www.pivovarlimitededition.cz\/?page_id=1429"},"modified":"2026-09-16T19:11:57","modified_gmt":"2026-09-16T19:11:57","slug":"cisteni-a-sanitace-pri-vareni-piva","status":"publish","type":"page","link":"https:\/\/www.pivovarlimitededition.cz\/?page_id=1429","title":{"rendered":"\u010ci\u0161t\u011bn\u00ed a sanitace p\u0159i va\u0159en\u00ed piva"},"content":{"rendered":"\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"http:\/\/www.pivovarlimitededition.cz\/wp-content\/uploads\/2026\/09\/file_0000000055ec81f483850d629f56e2af-683x1024.png\" alt=\"\" class=\"wp-image-1487\" style=\"aspect-ratio:0.6669834374151506;width:268px;height:auto\" srcset=\"https:\/\/www.pivovarlimitededition.cz\/wp-content\/uploads\/2026\/09\/file_0000000055ec81f483850d629f56e2af-683x1024.png 683w, https:\/\/www.pivovarlimitededition.cz\/wp-content\/uploads\/2026\/09\/file_0000000055ec81f483850d629f56e2af-200x300.png 200w, https:\/\/www.pivovarlimitededition.cz\/wp-content\/uploads\/2026\/09\/file_0000000055ec81f483850d629f56e2af-768x1152.png 768w, https:\/\/www.pivovarlimitededition.cz\/wp-content\/uploads\/2026\/09\/file_0000000055ec81f483850d629f56e2af-367x550.png 367w, https:\/\/www.pivovarlimitededition.cz\/wp-content\/uploads\/2026\/09\/file_0000000055ec81f483850d629f56e2af-333x500.png 333w, https:\/\/www.pivovarlimitededition.cz\/wp-content\/uploads\/2026\/09\/file_0000000055ec81f483850d629f56e2af.png 1024w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n<p>\u010ci\u0161t\u011bn\u00ed a <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=845&amp;term=Sanitace#:~:text=Sanitace\">sanitace<\/a> rozhoduj\u00ed o tom, zda pivo z\u016fstane \u010dist\u00e9, sv\u011b\u017e\u00ed a stabiln\u00ed. Sebelep\u0161\u00ed receptura ani kvalitn\u00ed kvasnice nenahrad\u00ed za\u0159\u00edzen\u00ed, na kter\u00e9m z\u016fstaly zbytky <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=833&amp;term=Mladina#:~:text=Mladina\">mladiny<\/a>, chmele, kvasnic nebo piva.<\/p>\n<h2>\u010ci\u0161t\u011bn\u00ed, dezinfekce a sanitace<\/h2>\n<p>\u010ci\u0161t\u011bn\u00ed odstra\u0148uje z povrchu zbytky produktu a dal\u0161\u00ed <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=835&amp;term=Ne%C4%8Distoty#:~:text=Ne%C4%8Distoty\">ne\u010distoty<\/a>. Dezinfekce je n\u00e1sledn\u00fd krok, jeho\u017e c\u00edlem je sn\u00ed\u017eit po\u010det ne\u017e\u00e1douc\u00edch mikroorganism\u016f na p\u0159ijatelnou \u00farove\u0148. Sanitace je v \u010desk\u00e9 pivovarsk\u00e9 praxi \u0161ir\u0161\u00ed soubor postup\u016f zahrnuj\u00edc\u00ed \u00fa\u010dinn\u00e9 \u010di\u0161t\u011bn\u00ed, dezinfekci a kontrolu hygienick\u00e9ho stavu za\u0159\u00edzen\u00ed.<\/p>\n<p>Nejd\u016fle\u017eit\u011bj\u0161\u00ed pravidlo zn\u00ed: dezinfekce nenahrazuje \u010di\u0161t\u011bn\u00ed. Zaschl\u00e1 mladina, kvasnice, pivo, b\u00edlkoviny nebo miner\u00e1ln\u00ed usazeniny mohou <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=833&amp;term=Mikroorganismy#:~:text=Mikroorganismy\">mikroorganismy<\/a> chr\u00e1nit a sou\u010dasn\u011b omezit \u00fa\u010dinek sanita\u010dn\u00edho prost\u0159edku.<\/p>\n<p>Z\u00e1kladn\u00ed po\u0159ad\u00ed je proto n\u00e1sleduj\u00edc\u00ed:<\/p>\n<ol>\n<li>Odstra\u0148te zbytky produktu a hrub\u00e9 ne\u010distoty.<\/li>\n<li>Povrch umyjte vhodn\u00fdm \u010distic\u00edm prost\u0159edkem a podle pot\u0159eby mechanicky o\u010dist\u011bte.<\/li>\n<li>Odstra\u0148te zbytky \u010disti\u010de podle n\u00e1vodu v\u00fdrobce.<\/li>\n<li>P\u0159ed kontaktem s ochlazenou mladinou nebo pivem aplikujte vhodn\u00fd sanita\u010dn\u00ed prost\u0159edek.<\/li>\n<li>Dodr\u017ete p\u0159edepsan\u00fd <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=829&amp;term=Kontaktn%C3%AD+%C4%8Das#:~:text=Kontaktn%C3%AD%20%C4%8Das\">kontaktn\u00ed \u010das<\/a>.<\/li>\n<li>Oplach prove\u010fte pouze tehdy, pokud jej vy\u017eaduje konkr\u00e9tn\u00ed p\u0159\u00edpravek.<\/li>\n<\/ol>\n<p>Vizu\u00e1ln\u011b \u010dist\u00e9 za\u0159\u00edzen\u00ed tedy nemus\u00ed b\u00fdt dostate\u010dn\u011b dezinfikovan\u00e9. Stejn\u011b tak sanita\u010dn\u00ed prost\u0159edek nespolehliv\u011b p\u016fsob\u00ed na povrchu pokryt\u00e9m zaschlou ne\u010distotou.<\/p>\n<h2>Hork\u00e1 a studen\u00e1 \u010d\u00e1st v\u00fdroby<\/h2>\n<p>Z hlediska kontaminace je kritick\u00fd p\u0159echod od <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=811&amp;term=Chmelovar#:~:text=Chmelovar\">chmelovaru<\/a> ke chlazen\u00ed, <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=855&amp;term=Zakva%C5%A1en%C3%AD#:~:text=Zakva%C5%A1en%C3%AD\">zakva\u0161en\u00ed<\/a> a <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=829&amp;term=Kva%C5%A1en%C3%AD#:~:text=Kva%C5%A1en%C3%AD\">kva\u0161en\u00ed<\/a>. Hork\u00e1 mladina a var v\u00fdrazn\u011b omezuj\u00ed mikrobi\u00e1ln\u00ed zat\u00ed\u017een\u00ed, ale teplo neodstran\u00ed automaticky v\u0161echny organick\u00e9 ani miner\u00e1ln\u00ed usazeniny.<\/p>\n<p>Varnou a rmutovac\u00ed n\u00e1dobu, scezovac\u00ed za\u0159\u00edzen\u00ed i dal\u0161\u00ed vybaven\u00ed hork\u00e9 \u010d\u00e1sti proto po pou\u017eit\u00ed d\u016fkladn\u011b vy\u010dist\u011bte. Samostatn\u00e1 chemick\u00e1 dezinfekce hork\u00e9 \u010d\u00e1sti p\u0159ed ka\u017ed\u00fdm va\u0159en\u00edm obvykle nen\u00ed stejn\u011b kritick\u00e1 jako u za\u0159\u00edzen\u00ed, kter\u00e9 se po ochlazen\u00ed dost\u00e1v\u00e1 do kontaktu s mladinou nebo pivem. Horkou \u010d\u00e1st v\u0161ak nelze zanedbat: star\u00e9 usazeniny mohou zhor\u0161it chu\u0165, podporovat korozi nebo se p\u0159i dal\u0161\u00ed v\u00e1rce uvolnit do mladiny.<\/p>\n<p>Za studenou \u010d\u00e1st pova\u017eujeme p\u0159edev\u0161\u00edm za\u0159\u00edzen\u00ed a jeho \u00faseky, kter\u00e9 p\u0159ich\u00e1zej\u00ed do styku s ochlazenou mladinou nebo pivem a u\u017e nejsou chr\u00e1n\u011bny n\u00e1sledn\u00fdm varem. Pat\u0159\u00ed sem zejm\u00e9na:<\/p>\n<ul>\n<li>chladi\u010d mladiny a trasa za n\u00edm,<\/li>\n<li>hadice, kohouty, t\u011bsn\u011bn\u00ed a rychlospojky,<\/li>\n<li><a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=817&amp;term=Fermenta%C4%8Dn%C3%AD+n%C3%A1doba#:~:text=Fermenta%C4%8Dn%C3%AD%20n%C3%A1doba\">fermenta\u010dn\u00ed n\u00e1doba<\/a> a <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=829&amp;term=Kvasn%C3%A1+z%C3%A1tka#:~:text=Kvasn%C3%A1%20z%C3%A1tka\">kvasn\u00e1 z\u00e1tka<\/a>,<\/li>\n<li>teplom\u011bry a dal\u0161\u00ed pom\u016fcky,<\/li>\n<li>st\u00e1\u010dec\u00ed trubice a plnic\u00ed za\u0159\u00edzen\u00ed,<\/li>\n<li>lahve, kegy a pivn\u00ed veden\u00ed.<\/li>\n<\/ul>\n<p>Tyto \u010d\u00e1sti mus\u00ed b\u00fdt p\u0159ed pou\u017eit\u00edm vy\u010di\u0161t\u011bn\u00e9 a vhodn\u00fdm zp\u016fsobem sanitovan\u00e9.<\/p>\n<h2>Volba \u010distic\u00edch a sanita\u010dn\u00edch prost\u0159edk\u016f<\/h2>\n<p>Volba prost\u0159edku z\u00e1vis\u00ed na druhu ne\u010distoty, materi\u00e1lu za\u0159\u00edzen\u00ed a pokynech v\u00fdrobce. Nevyb\u00edrejte pouze podle ozna\u010den\u00ed \u201esanitace\u201c nebo \u201eaktivn\u00ed kysl\u00edk\u201c.<\/p>\n<p><a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=807&amp;term=Alkalick%C3%A9+%C4%8Distic%C3%AD+prost%C5%99edky#:~:text=Alkalick%C3%A9%20%C4%8Distic%C3%AD%20prost%C5%99edky\">Alkalick\u00e9 \u010distic\u00ed prost\u0159edky<\/a> se pou\u017e\u00edvaj\u00ed p\u0159edev\u0161\u00edm na organick\u00e9 zbytky, nap\u0159\u00edklad tuky, b\u00edlkoviny, kvasnice a zaschl\u00e9 pivo. Kysel\u00e9 prost\u0159edky pom\u00e1haj\u00ed odstra\u0148ovat miner\u00e1ln\u00ed usazeniny, vodn\u00ed k\u00e1men a pivn\u00ed k\u00e1men. <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=829&amp;term=Kysel%C3%A9+%C4%8Di%C5%A1t%C4%9Bn%C3%AD#:~:text=Kysel%C3%A9%20%C4%8Di%C5%A1t%C4%9Bn%C3%AD\">Kysel\u00e9 \u010di\u0161t\u011bn\u00ed<\/a> v\u0161ak nen\u00ed automatickou n\u00e1hradou alkalick\u00e9ho \u010di\u0161t\u011bn\u00ed, proto\u017ee ka\u017ed\u00fd typ prost\u0159edku \u0159e\u0161\u00ed jin\u00fd druh zne\u010di\u0161t\u011bn\u00ed.<\/p>\n<p>N\u011bkter\u00e9 p\u0159\u00edpravky jsou ur\u010deny jako bezoplachov\u00e9, jin\u00e9 vy\u017eaduj\u00ed oplach pitnou vodou. Rozhoduje etiketa a technick\u00fd list konkr\u00e9tn\u00edho v\u00fdrobku, nikoli obecn\u00fd n\u00e1zev \u00fa\u010dinn\u00e9 l\u00e1tky. Ani koncentrace, teplota a doba p\u016fsoben\u00ed nejsou univerz\u00e1ln\u00ed. \u00da\u010dinnost ovliv\u0148uje tak\u00e9 mechanick\u00e9 p\u016fsoben\u00ed, pr\u016ftok, pokryt\u00ed povrchu a m\u00edra zne\u010di\u0161t\u011bn\u00ed.<\/p>\n<p>Vy\u0161\u0161\u00ed koncentrace sama nenahrad\u00ed p\u0159\u00edli\u0161 kr\u00e1tk\u00fd kontaktn\u00ed \u010das nebo nedostate\u010dn\u00e9 sm\u00e1\u010den\u00ed povrchu. \u010cistic\u00ed a dezinfek\u010dn\u00ed prost\u0159edky mezi sebou nem\u00edchejte a dodr\u017eujte bezpe\u010dnostn\u00ed pokyny v\u00fdrobce.<\/p>\n<h2>Jak funguje profesion\u00e1ln\u00ed CIP<\/h2>\n<p>V profesion\u00e1ln\u00edm pivovaru se sanitace \u0159\u00edd\u00ed konkr\u00e9tn\u00edm sanita\u010dn\u00edm programem. U uzav\u0159en\u00fdch za\u0159\u00edzen\u00ed se \u010dasto pou\u017e\u00edv\u00e1 CIP, tedy \u010di\u0161t\u011bn\u00ed na m\u00edst\u011b nebo \u010di\u0161t\u011bn\u00ed bez b\u011b\u017en\u00e9 demont\u00e1\u017ee. Roztoky cirkuluj\u00ed tankem, potrub\u00edm, v\u00fdm\u011bn\u00edkem, \u010derpadlem nebo pivn\u00edm veden\u00edm.<\/p>\n<p>Typick\u00fd program m\u016f\u017ee zahrnovat p\u0159edoplach, alkalick\u00e9 \u010di\u0161t\u011bn\u00ed, meziplach, podle pot\u0159eby kysel\u00e9 \u010di\u0161t\u011bn\u00ed, z\u00e1v\u011bre\u010dn\u00fd oplach a dezinfekci. Po\u0159ad\u00ed i parametry z\u00e1vis\u00ed na konstrukci za\u0159\u00edzen\u00ed, materi\u00e1lu, typu usazenin, pr\u016ftoku a pou\u017eit\u00e9 chemii.<\/p>\n<p>CIP neznamen\u00e1, \u017ee se za\u0159\u00edzen\u00ed vy\u010dist\u00ed samo. Pokud roztok neproud\u00ed dostate\u010dn\u011b rychle, nepokr\u00fdv\u00e1 cel\u00fd povrch nebo v syst\u00e9mu z\u016fst\u00e1vaj\u00ed slep\u00e9 \u00faseky, je nutn\u00e1 demont\u00e1\u017e a ru\u010dn\u00ed \u010di\u0161t\u011bn\u00ed. Profesion\u00e1ln\u00ed CIP stanice, rota\u010dn\u00ed hlavice a m\u011b\u0159en\u00ed vodivosti jsou pro b\u011b\u017en\u00e9ho dom\u00e1c\u00edho pivovarn\u00edka v\u011bt\u0161inou zbyte\u010dn\u00e9. Stejn\u00e9ho praktick\u00e9ho v\u00fdsledku dos\u00e1hne rozebr\u00e1n\u00edm obt\u00ed\u017en\u011b p\u0159\u00edstupn\u00fdch \u010d\u00e1st\u00ed, ru\u010dn\u00edm \u010di\u0161t\u011bn\u00edm a spr\u00e1vnou aplikac\u00ed prost\u0159edku.<\/p>\n<h2>Praktick\u00fd postup pro dom\u00e1c\u00ed pivovar<\/h2>\n<p>Po skon\u010den\u00ed pr\u00e1ce nenech\u00e1vejte za\u0159\u00edzen\u00ed dlouho st\u00e1t se zbytky mladiny nebo piva. Co nejd\u0159\u00edve je vypr\u00e1zdn\u011bte, odstra\u0148te hrub\u00e9 ne\u010distoty a opl\u00e1chn\u011bte podle vhodnosti materi\u00e1lu. Pot\u00e9 pou\u017eijte \u010distic\u00ed prost\u0159edek doporu\u010den\u00fd pro dan\u00e9 za\u0159\u00edzen\u00ed a podle pot\u0159eby m\u011bkk\u00fd kart\u00e1\u010d.<\/p>\n<p>Zvl\u00e1\u0161tn\u00ed pozornost v\u011bnujte kohout\u016fm, z\u00e1vit\u016fm, t\u011bsn\u011bn\u00edm, rychlospojk\u00e1m, konc\u016fm hadic a slep\u00fdm \u00fasek\u016fm. Pr\u00e1v\u011b v nich m\u016f\u017ee z\u016fstat kapalina nebo povlak, i kdy\u017e hlavn\u00ed n\u00e1doba vypad\u00e1 \u010dist\u011b.<\/p>\n<p>P\u0159ed zakva\u0161en\u00edm nebo st\u00e1\u010den\u00edm sanitujte v\u0161echno vybaven\u00ed, kter\u00e9 p\u0159ijde do kontaktu s ochlazenou mladinou \u010di pivem. U chladi\u010de postupujte podle jeho konstrukce a n\u00e1vodu v\u00fdrobce. U pr\u016fto\u010dn\u00e9ho chladi\u010de je nutn\u00e9 zajistit, aby se \u010distic\u00ed i sanita\u010dn\u00ed roztok dostal celou vnit\u0159n\u00ed trasou.<\/p>\n<h3>Praktick\u00e9 tipy<\/h3>\n<ul>\n<li>\u010cisti\u010d a sanit\u00e1tor vyb\u00edrejte podle materi\u00e1lu za\u0159\u00edzen\u00ed, typu zne\u010di\u0161t\u011bn\u00ed a n\u00e1vodu v\u00fdrobce.<\/li>\n<li>Hadice, kohouty a t\u011bsn\u011bn\u00ed pravideln\u011b rozeb\u00edrejte a \u010dist\u011bte samostatn\u011b.<\/li>\n<li>Po sanitaci nechte za\u0159\u00edzen\u00ed odkapat nebo jej pou\u017eijte bezprost\u0159edn\u011b.<\/li>\n<li>O\u0161et\u0159en\u00fdch povrch\u016f se zbyte\u010dn\u011b nedot\u00fdkejte rukama a chra\u0148te je p\u0159ed novou kontaminac\u00ed.<\/li>\n<\/ul>\n<h2>Nej\u010dast\u011bj\u0161\u00ed chyby<\/h2>\n<h3>Dezinfekce \u0161pinav\u00e9ho za\u0159\u00edzen\u00ed<\/h3>\n<p>P\u0159\u00edpravek se nanese na zaschlou mladinu nebo kvasnice a o\u010dek\u00e1v\u00e1 se spolehliv\u00fd \u00fa\u010dinek. Spr\u00e1vn\u00fd postup je nejprve d\u016fkladn\u00e9 \u010di\u0161t\u011bn\u00ed a teprve potom dezinfekce.<\/p>\n<h3>Zam\u011b\u0148ov\u00e1n\u00ed v\u0161ech prost\u0159edk\u016f<\/h3>\n<p>Ne ka\u017ed\u00fd kysel\u00fd nebo kysl\u00edkov\u00fd p\u0159\u00edpravek je bezoplachov\u00fd. Oplach se \u0159\u00edd\u00ed v\u00fdhradn\u011b pokyny ke konkr\u00e9tn\u00edmu v\u00fdrobku.<\/p>\n<h3>Zanedb\u00e1n\u00ed drobn\u00fdch sou\u010d\u00e1st\u00ed<\/h3>\n<p>Kohout, t\u011bsn\u011bn\u00ed nebo konec hadice mohou ukr\u00fdvat zbytky produktu a mikroorganismy. Pom\u00e1h\u00e1 pravideln\u00e9 rozebr\u00e1n\u00ed a samostatn\u00e9 vy\u010di\u0161t\u011bn\u00ed t\u011bchto \u010d\u00e1st\u00ed.<\/p>\n<h3>P\u0159evzet\u00ed profesion\u00e1ln\u00edho CIP bez \u00faprav<\/h3>\n<p>Dom\u00e1c\u00ed za\u0159\u00edzen\u00ed nem\u00e1 stejn\u00e9 pr\u016ftoky, konstrukci ani kontroln\u00ed m\u011b\u0159en\u00ed jako profesion\u00e1ln\u00ed pivovar. Profesion\u00e1ln\u00ed program proto nelze jednodu\u0161e p\u0159evz\u00edt. V dom\u00e1c\u00edch podm\u00ednk\u00e1ch je d\u016fle\u017eit\u011bj\u0161\u00ed spr\u00e1vn\u00e9 pokryt\u00ed povrch\u016f, mechanick\u00e9 p\u016fsoben\u00ed a dodr\u017een\u00ed n\u00e1vodu v\u00fdrobce.<\/p>\n<h2>Jak kontrolovat v\u00fdsledek<\/h2>\n<p>Z\u00e1kladn\u00ed kontrolou je vizu\u00e1ln\u00ed prohl\u00eddka, odstran\u011bn\u00ed v\u0161ech usazenin a ov\u011b\u0159en\u00ed, \u017ee \u010distic\u00ed i sanita\u010dn\u00ed roztok pro\u0161el celou trasou za\u0159\u00edzen\u00ed. Samotn\u00fd vzhled v\u0161ak nen\u00ed d\u016fkazem mikrobiologick\u00e9 bezpe\u010dnosti.<\/p>\n<p>V profesion\u00e1ln\u00edm provozu se sleduje koncentrace, teplota, pr\u016ftok, kontaktn\u00ed \u010das, kvalita oplachov\u00e9 vody a podle pot\u0159eby tak\u00e9 mikrobiologick\u00e9 ukazatele. Dom\u00e1c\u00ed pivovarn\u00edk se obvykle obejde bez tohoto vybaven\u00ed, pokud d\u016fsledn\u011b \u010dist\u00ed za\u0159\u00edzen\u00ed ihned po pou\u017eit\u00ed, rozeb\u00edr\u00e1 problematick\u00e9 \u010d\u00e1sti a p\u0159esn\u011b dodr\u017euje technick\u00fd list pou\u017eit\u00e9ho prost\u0159edku.<\/p>\n<p>Dobr\u00e1 sanitace nen\u00ed zbyte\u010dn\u00e1 komplikace. Je to p\u0159edev\u0161\u00edm spr\u00e1vn\u00e9 po\u0159ad\u00ed pr\u00e1ce: nejprve odstranit ne\u010distoty, potom za\u0159\u00edzen\u00ed vhodn\u011b sanitovat a nakonec zabr\u00e1nit jeho op\u011btovn\u00e9 kontaminaci.<\/p>","protected":false},"excerpt":{"rendered":"<p>\u010ci\u0161t\u011bn\u00ed a sanitace rozhoduj\u00ed o tom, zda pivo z\u016fstane \u010dist\u00e9, sv\u011b\u017e\u00ed a stabiln\u00ed. Sebelep\u0161\u00ed receptura ani kvalitn\u00ed kvasnice nenahrad\u00ed za\u0159\u00edzen\u00ed, na kter\u00e9m z\u016fstaly zbytky mladiny,<span class=\"more-link theme-more-link\"><a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=1429\">Pokra\u010dovat ve \u010dten\u00ed<\/a><\/span><\/p>\n","protected":false},"author":2,"featured_media":0,"parent":663,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["entry","author-limited-agent","post-1429","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/1429","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1429"}],"version-history":[{"count":2,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/1429\/revisions"}],"predecessor-version":[{"id":1489,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/1429\/revisions\/1489"}],"up":[{"embeddable":true,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/663"}],"wp:attachment":[{"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}