Page 94 - UNESCO_Zatec_2021_A4

In addition to various types of hop elevators, other
technical equipment is preserved in the interiors of the
warehouses and packing houses, such as control flaps,
special presses, scales, stencils, sewing machines for
bales, air-conditioning equipment, and original operating
furniture.
The process of production
of bottom-fermented Pilsner-type beer
A detailed description of hop processing structures is
given in Chapter 7.c. Beer is a fermented, slightly alcoholic beverage,
which is usually produced in breweries (smaller "home
breweries" are also popular). The beer production
VILLAS OF ŽATEC HOP ENTREPRENEURS process is entirely independent of the hop cultivation
Sufficient funds coming from the hop trade were and processing locations because the beer contains
reflected not only in the constructions directly related a very low hop volume, which is added to the beer in
to hop growing but also in the magnificence and quality the form of a "spice" during brewing.
of residential buildings.

The principle of beer production lies in the breaking
An utterly unique characteristic of a number of
buildings in the Prague Suburbs in Žatec is the close down of complex sugars (starch) contained in cereal
spatial connection between the representative villa grains into simple fermentable sugars and the
of the owner of hop growing operations and their subsequent fermentation of these simple sugars
2. Description were often built in the rears of built up areas, and production process mixes raw materials with water
by microorganism culture, brewer’s yeast. The
production and storage building. The hop warehouses
the villas of the owners of hop companies were thus
and thus transfers desired substances into an aqueous
oriented directly towards the street line. They are very
solution. The production process was improved
representative buildings, both in terms of interior and
immensely after the onset of the Industrial Revolution
exterior.
In the area of the component part 02, we can find built leading to the production of larger volumes.
The basic beer brewing process can be described
th
94 neo-classical style villas from the end of the 19 century
(for example, Bondy’s villa No. 828 in Tyršova Street), as follows: Beer is made from the following raw
through Art Nouveau buildings to the representatives materials – malt, water, hops, and yeast. The primary
of modern residential villas dating from the 1930s (for raw material is "malt". Malt is obtained in the malting
instance No. 2051 in Fügnerova Street). The villas are plant by having the grain germinate (in the Czech
authentic, in the vast majority preserved, including Republic, especially barley, wheat somewhat less, or
many details. Small garden buildings complement corn or rice) and subsequently dried. Grain supplies
them; the original architectural solution also includes starch (or sugars), which later converts to alcohol and
fences and paving. The most typical example of such carbon dioxide. The produced malted barley is left
a set is, for instance, villa No. 1257 with a garden for about 4–6 weeks to mature. It is then mixed with
gazebo and warehouse No. 753 in Kovářská Street,
villa No. 395 with a garden gazebo and its economic heated water. One unit of malt is usually mixed with
background, including a hop warehouse united under four units of water.
No. 365 on Nerudovo Square or villa and warehouse
No. 828 in Tyršova Street. The next production stage is mashing, melting
the malt in even warmer water, forming the
A detailed description of the most important villas in "mash" (where polysaccharides break down
component part 02 is given in Chapter 7.c. further). In the subsequent stage, the liquid
part of the mash is separated from the solid
malt residue by straining, resulting in a "wort,"
STRUCTURES REFLECTING THE SOCIO-ECONOMIC a clear, sweet-tasting solution. Only at this stage,
EFFECT OF WEALTH AS A DIRECT CONNECTION OF HOP hops are added to the wort (approximately
GROWING
Wealthy entrepreneurs not only built luxury villas 200–300 grams in the case of head hops),
but also contributed to the creation of many public producing a hopped wort. In the following process,
representative buildings such as cinemas and theatres. the hopped wort is briefly boiled for about 120
Following the brisk business activities of hop growers minutes, where the noble bitter substances pass
concentrated in the town, hotels and restaurants into the solution and result in a "hot wort." The hot
were also built here. These buildings reflect the wort is subsequently cooled in a plate cooler at
international scale of hop growing and the subsequent a fermenting temperature of 8 °C.