{"id":1516,"date":"2026-09-30T19:59:38","date_gmt":"2026-09-30T19:59:38","guid":{"rendered":"https:\/\/www.pivovarlimitededition.cz\/?page_id=1516"},"modified":"2026-09-30T19:59:38","modified_gmt":"2026-09-30T19:59:38","slug":"vypocet-horkosti-piva","status":"publish","type":"page","link":"https:\/\/www.pivovarlimitededition.cz\/?page_id=1516","title":{"rendered":"V\u00fdpo\u010det ho\u0159kosti piva"},"content":{"rendered":"<p>Pro dom\u00e1c\u00edho pivovarn\u00edka nen\u00ed v\u00fdpo\u010det ho\u0159kosti jen akademick\u00e9 cvi\u010den\u00ed. Pom\u00e1h\u00e1 odhadnout d\u00e1vku chmele, upravit recepturu podle skute\u010dn\u00e9ho obsahu alfa kyselin a opakovat v\u00e1rku s podobn\u00fdm v\u00fdsledkem. Kalkul\u00e1tor ale neukazuje p\u0159esnou laboratorn\u00ed hodnotu hotov\u00e9ho piva. Jde o praktick\u00fd odhad zalo\u017een\u00fd na p\u0159edpokl\u00e1dan\u00e9m <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=851&amp;term=Vyu%C5%BEit%C3%AD+alfa+kyselin#:~:text=Vyu%C5%BEit%C3%AD%20alfa%20kyselin\">vyu\u017eit\u00ed alfa kyselin<\/a> b\u011bhem chmelovaru.<\/p>\n<h2>Co vyjad\u0159uj\u00ed IBU<\/h2>\n<p>Ho\u0159kost piva se nej\u010dast\u011bji uv\u00e1d\u00ed v jednotk\u00e1ch IBU, tedy <em>International Bitterness Units<\/em>. V odborn\u00e9m smyslu jde o analytickou jednotku souvisej\u00edc\u00ed p\u0159edev\u0161\u00edm s koncentrac\u00ed ho\u0159k\u00fdch l\u00e1tek vznikaj\u00edc\u00edch z alfa kyselin, zejm\u00e9na iso-alfa-kyselin. Ty vznikaj\u00ed tepelnou izomerizac\u00ed alfa kyselin p\u0159i varu sladiny s chmelem.<\/p>\n<p>IBU ale nen\u00ed p\u0159\u00edm\u00e1 stupnice subjektivn\u011b vn\u00edman\u00e9 ho\u0159kosti. Dv\u011b piva se stejnou laboratorn\u011b stanovenou hodnotou mohou chutnat rozd\u00edln\u011b. Vjem ovliv\u0148uje celkov\u00e9 slo\u017een\u00ed piva, nap\u0159\u00edklad <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=855&amp;term=Zbytkov%C3%BD+extrakt#:~:text=Zbytkov%C3%BD%20extrakt\">zbytkov\u00fd extrakt<\/a>, <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=807&amp;term=Alkohol#:~:text=Alkohol\">alkohol<\/a>, plnost, pH, <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=839&amp;term=Polyfenoly#:~:text=Polyfenoly\">polyfenoly<\/a> a dal\u0161\u00ed chmelov\u00e9 l\u00e1tky. Tyto vlivy nelze bezpe\u010dn\u011b p\u0159ev\u00e9st na jeden univerz\u00e1ln\u00ed p\u0159epo\u010det z IBU.<\/p>\n<p>V sou\u010dasn\u00e9 praxi se pou\u017e\u00edv\u00e1 p\u0159edev\u0161\u00edm zkratka IBU. EBU je historick\u00e9 evropsk\u00e9 ozna\u010den\u00ed jednotek ho\u0159kosti. Nejde o dv\u011b zcela odli\u0161n\u00e9 stupnice, kter\u00e9 by bylo mo\u017en\u00e9 v\u017edy jednodu\u0161e p\u0159ev\u00e9st jedn\u00edm koeficientem. Rozhoduj\u00edc\u00ed je tak\u00e9 konkr\u00e9tn\u00ed analytick\u00e1 metoda.<\/p>\n<h2>Co ovliv\u0148uje v\u00fdpo\u010det ho\u0159kosti<\/h2>\n<p>V\u00fdpo\u010det pracuje p\u0159edev\u0161\u00edm s t\u011bmito \u00fadaji:<\/p>\n<ul>\n<li>hmotnost d\u00e1vky chmele,<\/li>\n<li>obsah alfa kyselin v konkr\u00e9tn\u00ed \u0161ar\u017ei,<\/li>\n<li>d\u00e9lka varu,<\/li>\n<li>p\u0159edpokl\u00e1dan\u00e9 vyu\u017eit\u00ed alfa kyselin,<\/li>\n<li>objem, ke kter\u00e9mu se v\u00fdsledek vztahuje,<\/li>\n<li>hustota sladiny b\u011bhem <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=811&amp;term=Chmelovar#:~:text=Chmelovar\">chmelovaru<\/a>.<\/li>\n<\/ul>\n<p>Nejv\u011bt\u0161\u00ed pozornost v\u011bnujte \u00fadaji o alfa kyselin\u00e1ch. Na obalu b\u00fdv\u00e1 uveden obsah pro konkr\u00e9tn\u00ed \u0161ar\u017ei chmele, nikoli univerz\u00e1ln\u00ed hodnota typick\u00e1 pro danou odr\u016fdu. Chmel skladovan\u00fd v teple, za p\u0159\u00edstupu kysl\u00edku nebo po del\u0161\u00ed dobu m\u016f\u017ee \u010d\u00e1st ho\u0159k\u00fdch l\u00e1tek ztratit. \u00dadaj z etikety je proto v\u00fdchoz\u00ed hodnota, nikoli z\u00e1ruka skute\u010dn\u00e9ho obsahu v okam\u017eiku va\u0159en\u00ed.<\/p>\n<p>Doba varu obecn\u011b zvy\u0161uje vyu\u017eit\u00ed alfa kyselin, ale p\u0159\u00edr\u016fstek se postupn\u011b zpomaluje. D\u00e1vka p\u0159idan\u00e1 na za\u010d\u00e1tku varu proto obvykle p\u0159isp\u011bje k ho\u0159kosti v\u00edce ne\u017e stejn\u00e1 d\u00e1vka p\u0159idan\u00e1 na konci. Pozdn\u00ed d\u00e1vky ovliv\u0148uj\u00ed p\u0159edev\u0161\u00edm aroma a jejich ho\u0159k\u00fd p\u0159\u00edsp\u011bvek se odhaduje obt\u00ed\u017en\u011bji.<\/p>\n<p>Vy\u0161\u0161\u00ed hustota <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=845&amp;term=Sladina#:~:text=Sladina\">sladiny<\/a> b\u011bhem chmelovaru obvykle sni\u017euje odhadovan\u00e9 vyu\u017eit\u00ed alfa kyselin. To je d\u016fle\u017eit\u00e9 nap\u0159\u00edklad p\u0159i va\u0159en\u00ed koncentrovan\u00e9 sladiny a n\u00e1sledn\u00e9m \u0159ed\u011bn\u00ed. Do kalkul\u00e1toru proto nezad\u00e1vejte automaticky pouze p\u016fvodn\u00ed hustotu cel\u00e9 v\u00e1rky. Rozhoduj\u00edc\u00ed m\u016f\u017ee b\u00fdt hustota sladiny v dob\u011b, kdy chmel skute\u010dn\u011b va\u0159\u00edte.<\/p>\n<h2>Tinseth a Rager<\/h2>\n<p>Dom\u00e1c\u00ed kalkul\u00e1tory nej\u010dast\u011bji pou\u017e\u00edvaj\u00ed Tinsethovu nebo Ragerovu metodu. Ob\u011b jsou empirick\u00e9 modely, kter\u00e9 odhaduj\u00ed vyu\u017eit\u00ed alfa kyselin podle doby varu a podm\u00ednek p\u0159i chmelovaru. Pro stejnou recepturu v\u0161ak mohou vypo\u010d\u00edtat rozd\u00edln\u00e9 mno\u017estv\u00ed IBU.<\/p>\n<p>Nen\u00ed spr\u00e1vn\u00e9 \u0159\u00edkat, \u017ee jedna metoda je v\u017edy p\u0159esn\u011bj\u0161\u00ed pro ka\u017edou varnu. V\u00fdsledek z\u00e1vis\u00ed na intenzit\u011b varu, objemu, hustot\u011b sladiny, ztr\u00e1t\u00e1ch p\u0159i odd\u011blen\u00ed chmele a kal\u016f i na konkr\u00e9tn\u00ed technologii. Pro dom\u00e1c\u00ed praxi je proto d\u016fle\u017eit\u011bj\u0161\u00ed vybrat jeden model, pou\u017e\u00edvat ho konzistentn\u011b a porovn\u00e1vat jej s vlastn\u00edmi v\u00e1rkami.<\/p>\n<p>Z\u00e1kladn\u00ed v\u00fdpo\u010det p\u0159\u00edsp\u011bvku jedn\u00e9 d\u00e1vky lze zjednodu\u0161en\u011b vyj\u00e1d\u0159it takto:<\/p>\n<p><img decoding=\"async\" alt=\"Ho\u0159kost v IBU se vypo\u010d\u00edt\u00e1 jako hmotnost chmele kr\u00e1t obsah alfa kyselin kr\u00e1t vyu\u017eit\u00ed, n\u00e1soben\u00e9 tis\u00edcem a d\u011blen\u00e9 objemem v litrech.\" src=\"https:\/\/www.pivovarlimitededition.cz\/wp-content\/uploads\/2026\/09\/formula-z-kladn-v-po-et-p-sp-vku-d-vky-k-ibu-1.png\" title=\"Z\u00e1kladn\u00ed v\u00fdpo\u010det p\u0159\u00edsp\u011bvku d\u00e1vky k IBU\" \/><\/p>\n<p>Prom\u011bnn\u00e1 <em>m<\/em> znamen\u00e1 hmotnost chmele v gramech. <em>AA<\/em> je obsah alfa kyselin vyj\u00e1d\u0159en\u00fd desetinn\u00fdm \u010d\u00edslem, tak\u017ee deset procent zap\u00ed\u0161ete jako 0,10. <em>U<\/em> je p\u0159edpokl\u00e1dan\u00e9 vyu\u017eit\u00ed, nap\u0159\u00edklad 0,23 pro 23 procent, a <em>V<\/em> je objem v litrech. Hodnota vyu\u017eit\u00ed mus\u00ed vych\u00e1zet z konkr\u00e9tn\u00ed metody, nap\u0159\u00edklad Tinsethovy nebo Ragerovy.<\/p>\n<h2>Pelety, cel\u00e9 \u0161i\u0161tice a chmelov\u00fd extrakt<\/h2>\n<p><a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=823&amp;term=Chmelov%C3%A9+pelety#:~:text=Chmelov%C3%A9%20pelety\">Chmelov\u00e9 pelety<\/a>, n\u011bkdy ozna\u010dovan\u00e9 jako granul\u00e1t, se v dom\u00e1c\u00edch v\u00e1rk\u00e1ch pou\u017e\u00edvaj\u00ed b\u011b\u017en\u011b. <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=811&amp;term=Cel%C3%A9+%C5%A1i%C5%A1tice#:~:text=Cel%C3%A9%20%C5%A1i%C5%A1tice\">Cel\u00e9 \u0161i\u0161tice<\/a> se v receptu nedaj\u00ed v\u017edy jednodu\u0161e nahradit stejnou hmotnost\u00ed pelet nebo naopak. Li\u0161\u00ed se objemem, zp\u016fsobem uvoln\u011bn\u00ed l\u00e1tek i t\u00edm, kolik chmele z\u016fstane zachyceno p\u0159i odd\u011blov\u00e1n\u00ed kal\u016f.<\/p>\n<p>Nelze proto bezpe\u010dn\u011b tvrdit, \u017ee pelety maj\u00ed v\u017edy p\u0159esn\u011b o ur\u010dit\u00e9 procento vy\u0161\u0161\u00ed vyu\u017eit\u00ed. Rozd\u00edl z\u00e1vis\u00ed na konstrukci varny, intenzit\u011b varu, zp\u016fsobu odd\u011blen\u00ed chmele a na konkr\u00e9tn\u00edm v\u00fdrobku. Pro porovn\u00e1v\u00e1n\u00ed vlastn\u00edch v\u00e1rek je vhodn\u00e9 zaznamen\u00e1vat nejen hmotnost, ale tak\u00e9 formu pou\u017eit\u00e9ho chmele.<\/p>\n<p><a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=823&amp;term=Chmelov%C3%BD+extrakt#:~:text=Chmelov%C3%BD%20extrakt\">Chmelov\u00fd extrakt<\/a> je technologicky odli\u0161n\u00fd produkt. B\u00fdv\u00e1 standardizov\u00e1n na ur\u010dit\u00fd obsah ho\u0159k\u00fdch l\u00e1tek a jeho d\u00e1vkov\u00e1n\u00ed se \u0159\u00edd\u00ed \u00fadaji v\u00fdrobce. Nelze jej bez dal\u0161\u00edho p\u0159epo\u010d\u00edtat jako koncentrovan\u00e9 pelety pouze podle hmotnosti.<\/p>\n<h2>Praktick\u00fd v\u00fdpo\u010det pro dom\u00e1c\u00ed v\u00e1rku<\/h2>\n<p>P\u0159edstavme si v\u00e1rku s objemem 20 litr\u016f, do kter\u00e9 p\u0159id\u00e1te 50 gram\u016f chmele s obsahem 10 procent alfa kyselin. Chmel va\u0159\u00edte 60 minut ve sladin\u011b s hustotou p\u0159ibli\u017en\u011b 1,050. P\u0159i pou\u017eit\u00ed Tinsethova modelu m\u016f\u017ee orienta\u010dn\u00ed vyu\u017eit\u00ed vyj\u00edt p\u0159ibli\u017en\u011b na 23 procent.<\/p>\n<p>Do v\u00fdpo\u010dtu dosad\u00edte:<\/p>\n<ul>\n<li>50 g chmele,<\/li>\n<li>AA = 0,10,<\/li>\n<li>U = 0,23,<\/li>\n<li>V = 20 l.<\/li>\n<\/ul>\n<p>V\u00fdsledkem je p\u0159ibli\u017en\u011b 58 IBU z t\u00e9to d\u00e1vky. Jde o odhad p\u0159\u00edsp\u011bvku d\u00e1vky, nikoli o jistou hodnotu hotov\u00e9ho piva. Pokud m\u00e1te v receptu v\u00edce d\u00e1vek, nap\u0159\u00edklad ho\u0159kou d\u00e1vku na za\u010d\u00e1tku varu a pozd\u011bj\u0161\u00ed d\u00e1vku, vypo\u010d\u00edt\u00e1te ka\u017edou samostatn\u011b a v\u00fdsledky se\u010dtete.<\/p>\n<p>Uveden\u00fd objem mus\u00ed odpov\u00eddat nastaven\u00ed kalkul\u00e1toru. N\u011bkter\u00e9 n\u00e1stroje po\u010d\u00edtaj\u00ed s objemem na konci varu, jin\u00e9 s objemem do fermentoru nebo s objemem hotov\u00e9ho piva. Sm\u00edch\u00e1n\u00ed r\u016fzn\u00fdch objem\u016f m\u016f\u017ee v\u00fdsledek v\u00fdrazn\u011b zkreslit.<\/p>\n<h2>Pro\u010d se v\u00fdpo\u010det li\u0161\u00ed od skute\u010dn\u00e9ho piva<\/h2>\n<p>V\u00fdpo\u010det p\u0159edpokl\u00e1d\u00e1 ur\u010dit\u00e9 vyu\u017eit\u00ed alfa kyselin, ale skute\u010dn\u00fd chmelovar se od modelu m\u016f\u017ee li\u0161it. Vliv m\u00e1 intenzita varu, hustota sladiny, d\u00e9lka varu, skute\u010dn\u00fd obsah alfa kyselin, ztr\u00e1ty p\u0159i odd\u011blen\u00ed chmele a kal\u016f i to, kolik ho\u0159k\u00fdch l\u00e1tek z\u016fstane v t\u011bchto materi\u00e1lech.<\/p>\n<p>Rozd\u00edl m\u016f\u017ee vzniknout tak\u00e9 po skon\u010den\u00ed chmelovaru. Zm\u011bny souvisej\u00ed s <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=829&amp;term=Kva%C5%A1en%C3%AD#:~:text=Kva%C5%A1en%C3%AD\">kva\u0161en\u00edm<\/a>, zr\u00e1n\u00edm, filtrac\u00ed, skladov\u00e1n\u00edm a pou\u017eitou analytickou metodou. Laboratorn\u011b stanoven\u00e1 IBU hotov\u00e9ho piva proto nemus\u00ed odpov\u00eddat \u010d\u00edslu z receptu.<\/p>\n<p>Zvl\u00e1\u0161tn\u00ed opatrnost je nutn\u00e1 u whirlpoolov\u00fdch a jin\u00fdch pozdn\u00edch d\u00e1vek. P\u0159i klesaj\u00edc\u00ed teplot\u011b m\u016f\u017ee izomerizace pokra\u010dovat, ale jej\u00ed rozsah z\u00e1vis\u00ed na teplot\u011b a dob\u011b kontaktu. Tinseth\u016fv ani Rager\u016fv model zde neposkytuje univerz\u00e1ln\u00ed \u0159e\u0161en\u00ed. Stejn\u011b tak nelze automaticky p\u0159i\u010d\u00edst b\u011b\u017enou ho\u0159kost z varu d\u00e1vce pou\u017eit\u00e9 p\u0159i studen\u00e9m chmelen\u00ed. Ta m\u016f\u017ee ovlivnit vn\u00edmanou ho\u0159kost jin\u00fdmi chmelov\u00fdmi l\u00e1tkami.<\/p>\n<h2>Praktick\u00e9 tipy pro dom\u00e1c\u00ed pivovarn\u00edky<\/h2>\n<ul>\n<li>Pou\u017e\u00edvejte obsah alfa kyselin z konkr\u00e9tn\u00edho balen\u00ed, ne pouze pr\u016fm\u011br pro danou odr\u016fdu.<\/li>\n<li>Ka\u017edou d\u00e1vku chmele zad\u00e1vejte samostatn\u011b a evidujte jej\u00ed \u010das p\u0159id\u00e1n\u00ed.<\/li>\n<li>U v\u0161ech v\u00e1rek pou\u017e\u00edvejte stejn\u00fd model a stejnou definici objemu.<\/li>\n<li>Zapisujte si skute\u010dnou hustotu sladiny, d\u00e9lku varu, formu chmele a ztr\u00e1ty.<\/li>\n<li>U pozdn\u00edho chmelen\u00ed a <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=853&amp;term=Whirlpool#:~:text=Whirlpool\">whirlpoolu<\/a> berte v\u00fdsledek jako hrub\u00fd odhad, nikoli jako p\u0159esnou hodnotu.<\/li>\n<\/ul>\n<p>Pro b\u011b\u017en\u00e9ho dom\u00e1c\u00edho pivovarn\u00edka nen\u00ed laboratorn\u00ed stanoven\u00ed IBU nutn\u00e9. V\u00fdpo\u010det je u\u017eite\u010dn\u00fd pro pl\u00e1nov\u00e1n\u00ed receptury a porovn\u00e1v\u00e1n\u00ed v\u00e1rek, ale nem\u00e1 smysl p\u0159edst\u00edrat p\u0159esnost na jednotky IBU, pokud p\u0159esn\u011b nezn\u00e1te pr\u016fb\u011bh varu, ztr\u00e1ty a skute\u010dn\u00fd obsah alfa kyselin. Po n\u011bkolika v\u00e1rk\u00e1ch z\u00edsk\u00e1te vlastn\u00ed provozn\u00ed zku\u0161enost, kter\u00e1 bude pro dal\u0161\u00ed receptury prakti\u010dt\u011bj\u0161\u00ed ne\u017e dal\u0161\u00ed zp\u0159es\u0148ov\u00e1n\u00ed obecn\u00e9 rovnice.<\/p>\n<h2>Nej\u010dast\u011bj\u0161\u00ed chyby<\/h2>\n<ul>\n<li><strong>Pou\u017eit\u00ed obecn\u00e9ho obsahu alfa kyselin:<\/strong> Chmel z konkr\u00e9tn\u00ed <a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=886&amp;term=%C5%A0ar%C5%BEe#:~:text=%C5%A0ar%C5%BEe\">\u0161ar\u017ee<\/a> m\u016f\u017ee m\u00edt jinou hodnotu ne\u017e tabulkov\u00fd pr\u016fm\u011br.<\/li>\n<li><strong>Z\u00e1m\u011bna objemu:<\/strong> Objem na za\u010d\u00e1tku varu, na konci varu a objem do fermentoru nejsou tot\u00e9\u017e.<\/li>\n<li><strong>Pou\u017eit\u00ed nespr\u00e1vn\u00e9 hustoty:<\/strong> Pro odhad vyu\u017eit\u00ed je podstatn\u00e1 hustota sladiny b\u011bhem chmelovaru, zejm\u00e9na p\u0159i koncentrovan\u00e9m va\u0159en\u00ed.<\/li>\n<li><strong>Stejn\u00fd v\u00fdpo\u010det pro v\u0161echny p\u0159\u00eddavky:<\/strong> Whirlpool a pozdn\u00ed d\u00e1vky se nechovaj\u00ed stejn\u011b jako \u0161edes\u00e1timinutov\u00fd var.<\/li>\n<li><strong>Z\u00e1m\u011bna IBU za chu\u0165ov\u00fd vjem:<\/strong> Vy\u0161\u0161\u00ed vypo\u010dten\u00e1 hodnota nemus\u00ed znamenat \u00fam\u011brn\u011b ho\u0159\u010d\u00ed pivo.<\/li>\n<\/ul>\n<p>V\u00fdpo\u010det ho\u0159kosti je tedy p\u0159edev\u0161\u00edm n\u00e1stroj pro opakovatelnost. Nejlep\u0161\u00ed v\u00fdsledek vznik\u00e1 kombinac\u00ed konzistentn\u00edho kalkul\u00e1toru, p\u0159esn\u00fdch z\u00e1znam\u016f a vlastn\u00ed senzorick\u00e9 zku\u0161enosti.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pro dom\u00e1c\u00edho pivovarn\u00edka nen\u00ed v\u00fdpo\u010det ho\u0159kosti jen akademick\u00e9 cvi\u010den\u00ed. Pom\u00e1h\u00e1 odhadnout d\u00e1vku chmele, upravit recepturu podle skute\u010dn\u00e9ho obsahu alfa kyselin a opakovat v\u00e1rku s podobn\u00fdm<span class=\"more-link theme-more-link\"><a href=\"https:\/\/www.pivovarlimitededition.cz\/?page_id=1516\">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-1516","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/1516","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=1516"}],"version-history":[{"count":0,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/1516\/revisions"}],"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=1516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}