{"id":809,"date":"2026-03-25T15:17:35","date_gmt":"2026-03-25T15:17:35","guid":{"rendered":"https:\/\/www.pivovarlimitededition.cz\/?page_id=809"},"modified":"2026-09-10T05:24:04","modified_gmt":"2026-09-10T05:24:04","slug":"b","status":"publish","type":"page","link":"https:\/\/www.pivovarlimitededition.cz\/?page_id=809","title":{"rendered":"B"},"content":{"rendered":"\n

A<\/a> | B<\/a> | C<\/a> | \u010c<\/a> | D<\/a> | E<\/a> | F<\/a> | G<\/a> | H<\/a> | CH<\/a> | I<\/a> | J<\/a> | K<\/a> | L<\/a> | M<\/a> | N<\/a> | O<\/a> | P<\/a> | R<\/a> | \u0158<\/a> | S<\/a> | \u0160<\/a> |T<\/a> | U<\/a> | V<\/a> | W<\/a> | Z<\/a> | \u017d<\/a><\/h4>\n\n\n\n
\n\n \n\n\n\n\n\n
\n Barva piva<\/summary>\n
\n Vizu\u00e1ln\u00ed vlastnost piva dan\u00e1 p\u0159edev\u0161\u00edm pou\u017eit\u00fdmi slady; vyjad\u0159uje se v jednotk\u00e1ch EBC nebo SRM.\n <\/div>\n <\/details>\n\n
\n Batch (v\u00e1rka)<\/summary>\n
\n Jedna konkr\u00e9tn\u00ed v\u00e1rka piva vyroben\u00e1 v jednom v\u00fdrobn\u00edm cyklu se stejn\u00fdmi parametry a recepturou.\n <\/div>\n <\/details>\n\n
\n Beta-amyl\u00e1za<\/summary>\n
\n Enzym \u0161t\u011bp\u00edc\u00ed \u0161krob na malt\u00f3zu; pracuje optim\u00e1ln\u011b p\u0159i ni\u017e\u0161\u00edch teplot\u00e1ch a ovliv\u0148uje vy\u0161\u0161\u00ed prokva\u0161en\u00ed piva.\n <\/div>\n <\/details>\n\n
\n Beta-glukan\u00e1za<\/summary>\n
\n Enzym \u0161t\u011bp\u00edc\u00ed beta-glukany p\u0159i ni\u017e\u0161\u00edch rmutovac\u00edch teplot\u00e1ch, \u010d\u00edm\u017e zlep\u0161uje tekutost rmutu a filtraci.\n <\/div>\n <\/details>\n\n
\n Beta-glukany<\/summary>\n
\n Nestraviteln\u00e9 polysacharidy obsa\u017een\u00e9 ve sladu, kter\u00e9 zvy\u0161uj\u00ed viskozitu rmutu a mohou zhor\u0161ovat scezov\u00e1n\u00ed.\n <\/div>\n <\/details>\n\n
\n Bezoplachov\u00fd prost\u0159edek<\/summary>\n
\n \u010cistic\u00ed nebo sanita\u010dn\u00ed p\u0159\u00edpravek ur\u010den\u00fd k pou\u017eit\u00ed bez n\u00e1sledn\u00e9ho oplachu, av\u0161ak pouze za podm\u00ednek stanoven\u00fdch v\u00fdrobcem.\n <\/div>\n<\/details>\n\n
\n Biofilm<\/summary>\n
\n Vrstva mikroorganism\u016f obalen\u00e1 organick\u00fdmi l\u00e1tkami, kter\u00e1 p\u0159il\u00e9h\u00e1 k povrchu za\u0159\u00edzen\u00ed a m\u016f\u017ee p\u0159etrv\u00e1vat i p\u0159i nedostate\u010dn\u00e9m \u010di\u0161t\u011bn\u00ed a sanitaci.\n <\/div>\n<\/details>\n\n
\n Biologick\u00e1 stabilita<\/summary>\n
\n Odolnost piva v\u016f\u010di mikrobi\u00e1ln\u00ed kontaminaci, zaji\u0161\u0165ovan\u00e1 hygienou, pasterac\u00ed nebo filtrac\u00ed.\n <\/div>\n <\/details>\n\n
\n Bittering (ho\u0159kost)<\/summary>\n
\n Vjem ho\u0159kosti v pivu zp\u016fsoben\u00fd p\u0159edev\u0161\u00edm iso-alfa kyselinami vznikaj\u00edc\u00edmi p\u0159i chmelovaru.\n <\/div>\n <\/details>\n\n
\n B\u00edl\u00e9 pivo<\/summary>\n
\n Pivo vyr\u00e1b\u011bn\u00e9 s pod\u00edlem p\u0161eni\u010dn\u00e9ho sladu, typick\u00e9 zakalen\u00edm, vy\u0161\u0161\u00edm obsahem b\u00edlkovin a charakteristick\u00fdm aroma.\n <\/div>\n <\/details>\n\n
\n B\u00edlkovinn\u00fd z\u00e1kal<\/summary>\n
\n Z\u00e1kal zp\u016fsoben\u00fd interakc\u00ed b\u00edlkovin a polyfenol\u016f, \u010dasto vznikaj\u00edc\u00ed p\u0159i n\u00edzk\u00fdch teplot\u00e1ch.\n <\/div>\n <\/details>\n\n
\n Blow-off<\/summary>\n
\n Intenzivn\u00ed \u00fanik p\u011bny a CO\u2082 b\u011bhem bou\u0159liv\u00e9ho kva\u0161en\u00ed, typick\u00fd zejm\u00e9na pro svrchn\u011b kva\u0161en\u00e1 piva.\n <\/div>\n <\/details>\n\n
\n Body (t\u011blo piva)<\/summary>\n
\n Pocit plnosti piva v \u00fastech, ovlivn\u011bn\u00fd obsahem dextrin\u016f, alkoholu a zbytkov\u00fdch l\u00e1tek.\n <\/div>\n <\/details>\n\n
\n Bou\u0159liv\u00e9 kva\u0161en\u00ed<\/summary>\n
\n Hlavn\u00ed f\u00e1ze kva\u0161en\u00ed charakterizovan\u00e1 intenzivn\u00ed \u010dinnost\u00ed kvasinek, tvorbou CO\u2082 a n\u00e1r\u016fstem teploty.\n <\/div>\n <\/details>\n\n
\n Brettanomyces<\/summary>\n
\n Rod kvasinek produkuj\u00edc\u00ed specifick\u00e9 aromatick\u00e9 l\u00e1tky (ko\u0148sk\u00e1 deka, k\u016f\u017ee), vyu\u017e\u00edvan\u00fd v n\u011bkter\u00fdch pivn\u00edch stylech.\n <\/div>\n <\/details>\n\n
\n Brig\u00e1dn\u00ed voda<\/summary>\n
\n Technologick\u00e1 voda pou\u017e\u00edvan\u00e1 v pivovaru mimo samotnou v\u00fdrobu piva, nap\u0159\u00edklad pro myt\u00ed nebo chlazen\u00ed.\n <\/div>\n <\/details>\n\n
\n Bright beer<\/summary>\n
\n \u010cir\u00e9, stabilizovan\u00e9 pivo p\u0159ipraven\u00e9 ke st\u00e1\u010den\u00ed po filtraci nebo dostate\u010dn\u00e9m vy\u010di\u0159en\u00ed.\n <\/div>\n <\/details>\n\n
\n Brix<\/summary>\n
\n Jednotka vyjad\u0159uj\u00edc\u00ed obsah rozpu\u0161t\u011bn\u00fdch l\u00e1tek v roztoku; v pivovarnictv\u00ed se pou\u017e\u00edv\u00e1 orienta\u010dn\u011b pro mladinu.\n <\/div>\n <\/details>\n\n
\n Brzda kva\u0161en\u00ed<\/summary>\n
\n Faktor zpomaluj\u00edc\u00ed nebo zastavuj\u00edc\u00ed kva\u0161en\u00ed, nap\u0159\u00edklad n\u00edzk\u00e1 teplota, nedostatek \u017eivin nebo vysok\u00fd obsah alkoholu.\n <\/div>\n <\/details>\n\n
\n Buk\u00e9<\/summary>\n
\n Souhrnn\u00e9 ozna\u010den\u00ed komplexn\u00edho aromatick\u00e9ho profilu piva, vznikaj\u00edc\u00edho b\u011bhem kva\u0161en\u00ed a zr\u00e1n\u00ed.\n <\/div>\n <\/details>\n\n
\n Bun\u011b\u010dn\u00e1 membr\u00e1na<\/summary>\n
\n Struktura obklopuj\u00edc\u00ed kvasni\u010dnou bu\u0148ku, jej\u00ed\u017e vlastnosti ovliv\u0148uj\u00ed p\u0159\u00edjem l\u00e1tek, r\u016fst a pr\u016fb\u011bh kva\u0161en\u00ed.\n <\/div>\n<\/details>\n\n
\n Bylinn\u00e9 t\u00f3ny<\/summary>\n
\n Aromatick\u00fd projev piva p\u0159ipom\u00ednaj\u00edc\u00ed byliny, poch\u00e1zej\u00edc\u00ed zejm\u00e9na z chmelov\u00fdch silic.\n <\/div>\n <\/details>\n\n
\n Bypass filtrace<\/summary>\n
\n \u010c\u00e1ste\u010dn\u00e9 obejit\u00ed filtra\u010dn\u00edho syst\u00e9mu, pou\u017e\u00edvan\u00e9 pro \u00fapravu \u010dirosti nebo zachov\u00e1n\u00ed ur\u010dit\u00e9ho charakteru piva.\n <\/div>\n <\/details>\n\n\n\n\n<\/div>\n\n\n\n

A<\/a> | B<\/a> | C<\/a> | \u010c<\/a> | D<\/a> | E<\/a> | F<\/a> | G<\/a> | H<\/a> | CH<\/a> | I<\/a> | J<\/a> | K<\/a> | L<\/a> | M<\/a> | N<\/a> | O<\/a> | P<\/a> | R<\/a> | \u0158<\/a> | S<\/a> | \u0160<\/a> |T<\/a> | U<\/a> | V<\/a> | W<\/a> | Z<\/a> | \u017d<\/a><\/h4>\n","protected":false},"excerpt":{"rendered":"

A | B | C | \u010c | D | E | F | G | H | CH | I | J | K |Pokra\u010dovat ve \u010dten\u00ed<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":777,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["entry","author-pivovarlim","post-809","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/809","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\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=809"}],"version-history":[{"count":6,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/809\/revisions"}],"predecessor-version":[{"id":1453,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/809\/revisions\/1453"}],"up":[{"embeddable":true,"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=\/wp\/v2\/pages\/777"}],"wp:attachment":[{"href":"https:\/\/www.pivovarlimitededition.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}