Not the law itself: Notice

Address https://gelex.eu/eli/EU/notice/oj/C/2008/310/10@2008-12-05/en

Contents

1. Preamble

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006. Statements of objection must reach the Commission within six months from the date of this publication. This summary sets out the main elements of the product specification for information purposes. Responsible department in the Member State: Name: Úřad průmyslového vlastnictví Address: Antonína Čermáka 2a CZ-160 68 Praha 6-Bubeneč Tel. (420) 220 38 31 11 Fax (420) 221 32 47 18 E-mail: posta@upv.cz Group: Name: Starobrno, a. s. Address: Hlinky 160/12 CZ-661 47 Brno Tel. (420) 543 51 61 11 Fax (420) 543 21 10 35 E-mail: starobrno@starobrno.cz Composition: Producers/processors ( X ) Other ( ) This application derogates from Article 5(1) of Regulation (EC) No 510/2006 on account of the fact that there is only one producer in the area. The requirements laid down in Article 2 of Commission Regulation (EC) No 1898/2006 are fulfilled. Type of product: Class 2.1: Beers Specification: (Summary of requirements under Article 4(2) of Regulation (EC) No 510/2006) Name: Brněnské pivo or Starobrněnské pivo Description: Brněnské pivo or Starobrněnské pivo is produced in a number of basic categories: non-alcoholic, light tap beer (světlé výčepní), dark tap beer (tmavé výčepní), lagers. Raw materials used in production:

Malt — a malt produced from spring two-row barley is used. The properties of the malt must conform to the following values: Extract in dry malt (% by weight) min. 80,0 Kolbach index (%) 39,0 ±3 Diastatic power (WK units) min. 220 Real attenuation (%) max. 82 Friability (%) min. 75,0

Water — drinking water from the town's water supply system is used. Hops — hops of the Žatecký poloraný červeňák and Magnum varieties are used in granulated and extract form; they have been used for a long time on account of their tried and tested suitability and their influence on the sensory properties of the finished products, i.e. the beer. Those varieties give Brněnské pivo or Starobrněnské pivo its characteristic hint of bitterness.

Description of individual categories: beer with a minimum alcohol content — up to 0,6 %, strong sharpness, lower colour and delicate hopped-wort aroma. gravity 10 %, medium-fermented beer with a golden colour and medium bitterness and sharpness, cut amber tap beer (řezané polotmavé výčepní) — gravity 10 %, medium-fermented beer with an amber colour, typical mild caramel taste, medium sharpness and full flavour. gravity 10 %, less highly fermented beer with a typical dark brown colour, distinctive caramel taste and aroma, medium sharpness and full flavour. gravity 11-12 %, medium-fermented beer with a golden colour, delicate to distinctive hoppy aroma, moderately robust to medium bitterness, strong sharpness, full flavour and rich head. Geographical area: Brno rural district (okres Brno-venkov) Proof of origin: The producer has records covering the suppliers of all the raw materials, the purchasers of the finished products and the system of checks performed in the course of production. The checks performed in the course of production and the specification checks are carried out by the Státní zemědělská a potravinářská inspekce (Czech Agriculture and Food Inspection Authority), which is based in Brno. In keeping with the legislation, each product gives details of the producer. Method of production: Production of Brněnské pivo or Starobrněnské pivo uses a classic technological process rooted in the Staré Brno brewing tradition, in which the hopped wort is prepared by a two-mash decoction method and the beer is fermented in two stages. The malt is milled and the malt grist is mixed with warm water to produce the mash. Following a stand period, a portion of the mash is transferred to a second vessel — the mash kettle — where the first mashing takes place. Temperatures serving to convert the starches in the malt to sugar and, in this way, transfer the malt extract to the solution are gradually achieved. On completion of the mashing, the entire decoction is boiled for some time and returned to the main mash. Following a stand period, a portion of the mash is again transferred to the mash kettle and the mashing process, including boiling, is repeated (second mash). The decoction is again pumped back into the main mash. Enzymes in the malt are used to transfer the malt extract to the solution. On completion of mashing, the entire mash is transferred to a third vessel, the lautering tun. Insoluble parts of the malt grist form a filter bed through which the malt extract — the wort — is drained off. After the wort is drained off, the filter bed is sparged with water in order to obtain a maximum amount of extract. The sparged filter bed is disposed of as brewing waste (draff). The wort is transferred to a further vessel — the wort kettle — where hops are added in the course of boiling and hopped wort is obtained. The trub created during hopping by the precipitation of malt proteins and hop tannins is separated from the hot hopped wort and the resulting clear wort is cooled, aerated and pitched with brewer's yeasts. The brewer's yeasts used are Sacharomyces uvarum (carlsbergensis), which were cultivated in the 19th century for use in the production of bottom-fermenting beers. Primary fermentation takes place in cylindrical-conical tanks, the green beer obtained is cooled, the yeast is removed and the beer is transferred to lagering vessels in the form of cylindrical-conical tanks (in the case of tap beers) or lagering tanks in lagering cellars (in the case of lagers). The beer undergoes secondary fermentation in the lagering vessels. The secondary fermentation period varies according to the type of beer. The fermented beers are filtered prior to racking. Diatomite is used as a filtering agent. Prior to racking, the filtered beer is stored in pressurised tanks according to variety. The beer is racked into bottles or kegs in the following sequence: pressurised tank — flash pasteurisation — racking line. The beer is racked into washed, biologically clean containers (bottles or kegs); kegs are also steam-sterilised before filling. The containers are filled in a carbon dioxide atmosphere, the carbon dioxide being obtained during primary fermentation. Link: In 1323, Queen Eliška Rejčka founded a Cistercian convent in Staré Brno which subsequently had a brewery built in 1325 with the assistance of the Velehrad monastery. The Brno brewery has undergone a series of changes and modernisations, and the beer is nowadays produced in the historical tradition, according to the recipes of old, at the modern brewery situated roughly on the site of the former convent brewery of the Cistercian Order. Brněnské pivo or Starobrněnské pivo has been produced in the defined area by the method described above for a very long time. The unique character of the production derives from the centuries-old brewing tradition in the defined area. The results of a public survey carried out in January 2006 attest to the quality and popularity of Brněnské pivo or Starobrněnské pivo. In the only official evaluation of beer quality (PIVEX) guaranteed by the Czech Beer and Malt Association, the products of Starobrno, a.s. won the prestigious Pivex Gold Cup in 1992, 1996 and 2002. Starobrno's products have also repeatedly won awards in the surveys conducted by the periodical Pivní kurýr (Beer Courier) — Cena českých sládků (Czech Brewers' Award), winning prizes for Baron Trenck in 2002 and Medium in 2003. Inspection body: Name: Státní zemědělská a potravinářská inspekce, Inspektorát v Brně Address: Běhounská 10 CZ-601 26 Brno Tel. (420) 542 42 67 02 Fax (420) 542 42 67 17 E-mail: epodatelna@szpi.gov.cz Labelling: —

Versions

1. 2008-12-05