Studium přepěňování piva při použití sladů ze sladovny Bernard

In theoretical part of this diploma thesis "Study of beer gushing using malts from Bernard's malthouse" are introduced elemental theoretical information about barley, malting and beer making. Further description of fungi, which can infect barley, and their products - mycotoxins and hydrophobins, which can contaminate malt. Next chapter is about gushing in general, sortinting of gushing, principle and factors what influence him, also about possibillities of reduction and prediction. Practical part of diploma thesis is about measuring gushing pontencial by Carlsberg test and is divided into two parts. Aim of first part is gushing pontecional of each interrmediate product during malting in Malthouse Rajhrad. Second part is focused on/at? optimalization prediction method called Carlsberg test and factors whitch can have influence onto method's results