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Typical dormer windows on the roofs where hops used to be dried, group of several houses (with brewing privileges), Kruhové Sq., Žatec, 2016

As early as the second half of the 19 century, there was process (from several days to a few hours, regardless of
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a need to modify the hop drying process to ensure that the the weather). Moreover, the hops dried in this way were
dried hop cones were of the highest quality. At the same of better quality, the hops do not have to be handled
time, efforts were made to ensure that the drying process so much, so they do not lose their specific powder, they
took place over as short a time as possible and was less have a better colour and the higher-quality drying allows
demanding of space. Various forms of accelerated drying them to be stored longer. A significant advantage was the
processes were tested, for example, by placing hop reduction of the need for large floor areas for drying, so 115
drying trays with the hop cones near hearths, ovens, or the hot-air drying saved both on space and labour. The
chimneys. Written sources also document drying using newly developed specific drying structure resembling the
specific constructions placed on the floors above the hot-air drying vertical plant within breweries allowed the
kilns in breweries or modified fruit drying structures. farmer to be sure the hops would be of high-quality and
Around the middle of the 19 century, a number of easy to sell. The economic benefits were unquestionable.
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changes were made that significantly affected domestic However, the hop kilns designed according to the foreign
hop production. Having been released from their feudal examples used in the English or Bavarian countryside did
duties (1848), farmers had more free time. They could not suit the extraordinarily successful and large-volume
devote themselves to the demanding work needed for Czech production of that time. From the 1880s onwards,
the hop fields, which, at times of good harvest, brought the quite specific buildings (or wings of buildings)
extraordinary financial returns, far more than any other comprising the hot-air drying facilities, with furnaces
agricultural sector. The area cultivated for hop growing on the ground floor, began to occur in the Czech hop
in the Žatec region, therefore, progressively expanded. growing areas, inspired by the technical arrangements
However, it was limited by the lack of free space within used for the kilns used for malt processing in breweries
the farmsteads, which could be used for drying during (This is why their description and the Czech term "hvozd"
the relatively short harvest season. Therefore, alongside for such a structure runs parallel to this practice). Several
the expansion of the area of hop fields, the size of the types of these structures received official patents during
buildings in the individual farmsteads also increased this period. They differed mainly in the arrangement of
in the villages. Already existing buildings were raised the furnace and the method by which the hot air in the
by an additional storey, and during the harvest season, drying chambers was distributed. Such hop kilns, are also
the entire floor area within these buildings was used for part of the nominated property.
hops drying. But it was still not enough. Many farmers,
therefore, sought additional opportunities for drying At the beginning of the 20 century, Jan Linhart and Jan
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hops more quickly. Vltavský perfected this type of drying structure. They
provided the furnace with high-performing boilers. The
Following the example of England and Bavaria, from heating pipes were placed in chambers at several levels
the 1880s, hop producers focused their attention on the of elevation in a diagonal direction and supplemented
introduction of a hot-air hop drying system; the hop kiln. the ventilation duct system to ensure the continuous
Its benefits were obvious – it significantly accelerated the circulation of warm air. Metallic hops drying trays were