{"id":2788,"date":"2026-08-05T12:28:01","date_gmt":"2026-08-05T12:28:01","guid":{"rendered":"https:\/\/www.iforbes.cz\/?p=2788"},"modified":"2026-08-05T12:28:01","modified_gmt":"2026-08-05T12:28:01","slug":"doplnte-si-znalosti-o-pivu-proc-ho-nedavat-do-mrazaku-a-kdy-si-objednat-snyt","status":"publish","type":"post","link":"https:\/\/www.iforbes.cz\/index.php\/2026\/08\/05\/doplnte-si-znalosti-o-pivu-proc-ho-nedavat-do-mrazaku-a-kdy-si-objednat-snyt\/","title":{"rendered":"Dopl\u0148te si znalosti o pivu. Pro\u010d ho ned\u00e1vat do mraz\u00e1ku a kdy si objednat \u0161nyt?"},"content":{"rendered":"\n<p><strong>Bl\u00ed\u017e\u00edc\u00ed se Mezin\u00e1rodn\u00ed den piva, kter\u00fd letos p\u0159ipad\u00e1 na 7. srpna, je ide\u00e1ln\u00ed p\u0159\u00edle\u017eitost\u00ed p\u0159ipomenout si nej\u010dast\u011bj\u0161\u00ed chyby p\u0159i jeho pod\u00e1v\u00e1n\u00ed v hork\u00fdch dnech. Chlazen\u00ed v mraz\u00e1ku m\u00edsto v lednici, namrazov\u00e1n\u00ed sklenic nebo ponech\u00e1n\u00ed l\u00e1hve v rozp\u00e1len\u00e9m aut\u011b mohou negativn\u011b ovlivnit jeho chu\u0165 i aroma. Hlavn\u00ed v\u00fd\u010depn\u00ed z\u00e1\u017eitkov\u00e9ho centra Pilsner Urquell: The Original Beer Experience (PUX) Maty\u00e1\u0161 Wiaczka objas\u0148uje, pro\u010d p\u0159echlazen\u00e9 pivo ztr\u00e1c\u00ed svou p\u0159irozenou sladkost, jak mu \u0161kod\u00ed vysok\u00e9 teploty a pro\u010d v nejv\u011bt\u0161\u00edch vedrech osobn\u011b sah\u00e1 po \u0161nytu.<\/strong><\/p>\n\n\n\n<p>S rostouc\u00ed teplotou se v\u00fdrazn\u011b m\u011bn\u00ed nejen zp\u016fsob, jak\u00fdm lid\u00e9 pivo pij\u00ed, ale i typ, po kter\u00e9m sahaj\u00ed. Podle pr\u016fzkumu agentury Ipsos pro Plze\u0148sk\u00fd Prazdroj z roku 2025 roste v horku skokov\u011b obliba nealkoholick\u00e9ho piva. P\u0159i teplot\u00e1ch do 19 \u00b0C po n\u011bm s\u00e1hne 30 % lid\u00ed, kolem 29 \u00b0C u\u017e polovina a jakmile teplom\u011br p\u0159es\u00e1hne t\u0159ic\u00edtku, vol\u00ed nealkoholick\u00e9 pivo 77 % dosp\u011bl\u00fdch.<\/p>\n\n\n\n<p>Jedn\u00edm z nej\u010dast\u011bj\u0161\u00edch letn\u00edch omyl\u016f b\u00fdv\u00e1 p\u0159esv\u011bd\u010den\u00ed, \u017ee \u010d\u00edm je pivo studen\u011bj\u0161\u00ed, t\u00edm je lep\u0161\u00ed. Realita je ale jin\u00e1. <em>\u201ePivo se takzvan\u011b zav\u0159e a vy pak t\u00e9m\u011b\u0159 nepozn\u00e1te, co vlastn\u011b pijete,\u201c <\/em>vysv\u011btluje Maty\u00e1\u0161 Wiaczka efekt p\u0159echlazen\u00ed. P\u0159i p\u0159\u00edli\u0161 n\u00edzk\u00e9 teplot\u011b jsou jemn\u00e9 chu\u0165ov\u00e9 a aromatick\u00e9 slo\u017eky v\u00fdrazn\u011b h\u016f\u0159e patrn\u00e9. Jako prvn\u00ed ustupuje p\u0159irozen\u00e1 sladkost a v\u00edce m\u016f\u017ee vystoupit nep\u0159\u00edjemn\u011b \u0161tiplav\u00e1 ho\u0159kost.<\/p>\n\n\n\n<p>Podle Kodexu p\u00e9\u010de o pivo v gastronomii \u010cesk\u00e9ho svazu pivovar\u016f a sladoven je optim\u00e1ln\u00ed teplota piva pro konzumaci 6 a\u017e 8 \u00b0C, skladovac\u00ed teplota sud\u016f a tank\u016f pak 5 a\u017e 10 \u00b0C. <em>\u201eV nejv\u011bt\u0161\u00edch vedrech bych se neb\u00e1l pivo nachladit k p\u011bti stup\u0148\u016fm, ale ne n\u00ed\u017e,\u201c<\/em> rad\u00ed Wiaczka. Velkou v\u00fdhodou modern\u00edch v\u00fd\u010dep\u016f je dokonale izolovan\u00e9 veden\u00ed piva od sudu a\u017e k v\u00fd\u010depn\u00edmu kohoutu. <em>\u201eCel\u00fd syst\u00e9m je dnes odizolovan\u00fd a v\u00fdkyvy okoln\u00edch teplot by tak na pivo nem\u011bly m\u00edt vliv,\u201c<\/em> dod\u00e1v\u00e1.<\/p>\n\n\n\n<p><strong>Mraz\u00e1k ani namra\u017een\u00e1 sklenice pivu nesv\u011bd\u010d\u00ed<\/strong><\/p>\n\n\n\n<p>Skute\u010dn\u00fd probl\u00e9m m\u016f\u017ee nastat p\u0159i nespr\u00e1vn\u00e9m skladov\u00e1n\u00ed mimo sklep nebo chladic\u00ed box, kde vysok\u00e9 teploty po\u0161kod\u00ed chu\u0165 i aroma je\u0161t\u011b d\u0159\u00edve, ne\u017e se pivo dostane k v\u00fd\u010depu. Zvl\u00e1\u0161\u0165 \u0161patn\u011b dopad\u00e1 pivo, kter\u00e9 z\u016fstalo del\u0161\u00ed dobu v rozp\u00e1len\u00e9m aut\u011b. Vysok\u00e1 teplota urychluje jeho st\u00e1rnut\u00ed a m\u016f\u017ee v\u00e9st a\u017e ke vzniku pachuti p\u0159ipom\u00ednaj\u00edc\u00ed pap\u00edr nebo lepenku. N\u00e1sledn\u00e9 prudk\u00e9 zchlazen\u00ed u\u017e tyto zm\u011bny neodstran\u00ed.<\/p>\n\n\n\n<p>Pivu nesv\u011bd\u010d\u00ed ani namra\u017een\u00e1 sklenice. D\u00e1t p\u016fllitr na hodinu do mraz\u00e1ku se sice v horku m\u016f\u017ee zd\u00e1t jako skv\u011bl\u00fd n\u00e1pad, v\u00fdsledek ale pot\u011b\u0161\u00ed m\u00e1lokoho. <em>\u201eP\u016fllitr z\u00e1sadn\u011b nenamra\u017eovat,\u201c<\/em> zd\u016fraz\u0148uje Wiaczka. Ledov\u00e9 sklo ni\u010d\u00ed p\u011bnu a pivo podchlad\u00ed podobn\u011b, jako kdyby bylo na\u010depovan\u00e9 p\u0159i p\u0159\u00edli\u0161 n\u00edzk\u00e9 teplot\u011b. Pokud ale pivo pouze podchlad\u00edte je\u0161t\u011b p\u0159ed na\u010depov\u00e1n\u00edm nebo otev\u0159en\u00edm, d\u00e1 se situace zachr\u00e1nit. Sta\u010d\u00ed ho nechat pomalu oh\u0159\u00e1t zp\u011bt na ide\u00e1ln\u00ed teplotu.<\/p>\n\n\n\n<p><strong>Proti horku pom\u016f\u017ee \u0161nyt<\/strong><\/p>\n\n\n\n<p>Pokud v horku pijete pomaleji a klasick\u00e1 hladinka v\u00e1m ztepl\u00e1 d\u0159\u00edve, ne\u017e ji stihnete dop\u00edt, nab\u00edz\u00ed se elegantn\u00ed \u0159e\u0161en\u00ed. <em>\u201eTakov\u00fdm host\u016fm doporu\u010duji \u0161nyt. D\u00edky v\u011bt\u0161\u00edmu p\u011bnov\u00e9mu pol\u0161t\u00e1\u0159i z\u016fst\u00e1v\u00e1 d\u00e9le \u010derstv\u00fd,\u201c<\/em> popisuje Wiaczka. Zahrani\u010dn\u00ed i dom\u00e1c\u00ed host\u00e9 p\u0159itom podle n\u011bj objedn\u00e1vaj\u00ed podobn\u011b a z\u00e1jem o kvalitn\u011b na\u010depovan\u00e9 pivo z\u016fst\u00e1v\u00e1 vysok\u00fd bez ohledu na po\u010das\u00ed.<\/p>\n\n\n\n<p><strong>Od ledu z rybn\u00edk\u016f k le\u017e\u00e1ku<\/strong><\/p>\n\n\n\n<p>Pot\u0159eba udr\u017eet pivo v chladu prov\u00e1zela pivovarnictv\u00ed dlouho p\u0159ed vyn\u00e1lezem modern\u00edch chladic\u00edch za\u0159\u00edzen\u00ed. Z\u00e1soby ledu se musely p\u0159ipravovat u\u017e b\u011bhem zimy. Led se t\u011b\u017eil p\u0159\u00edmo z pivovarsk\u00fdch rybn\u00edk\u016f, jakmile byl dostate\u010dn\u011b siln\u00fd, a n\u00e1sledn\u011b se skladoval v hlubok\u00fdch sklepen\u00edch, \u010dasto vytesan\u00fdch p\u0159\u00edmo do sk\u00e1ly. Tam vydr\u017eel i p\u0159es l\u00e9to a pom\u00e1hal chladit pivo v nejteplej\u0161\u00edch m\u011bs\u00edc\u00edch roku. Spodn\u011b kva\u0161en\u00e1 piva se tradi\u010dn\u011b va\u0159ila p\u0159edev\u0161\u00edm b\u011bhem chladn\u011bj\u0161\u00ed \u010d\u00e1sti roku a n\u00e1sledn\u011b n\u011bkolik m\u011bs\u00edc\u016f zr\u00e1la ve studen\u00fdch sklepech. Pr\u00e1v\u011b s t\u00edmto dlouh\u00fdm skladov\u00e1n\u00edm souvis\u00ed i n\u00e1zev \u201ele\u017e\u00e1k\u201c.<\/p>\n\n\n\n<p>A\u0165 u\u017e si d\u00e1te klasickou hladinku, v horku zvol\u00edte \u0161nyt, nebo s\u00e1hnete po nealkoholick\u00e9m pivu, rozhoduj\u00ed p\u0159edev\u0161\u00edm spr\u00e1vn\u00e1 teplota, \u010dist\u00e9 a mokr\u00e9 sklo a pe\u010dliv\u00e9 na\u010depov\u00e1n\u00ed. Pr\u00e1v\u011b d\u00edky nim si pivo zachov\u00e1 chu\u0165 i v\u016fni b\u011bhem nejteplej\u0161\u00edch letn\u00edch dn\u016f.<\/p>\n\n\n\n<p><em>Foto: PUX<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bl\u00ed\u017e\u00edc\u00ed se Mezin\u00e1rodn\u00ed den piva, kter\u00fd letos p\u0159ipad\u00e1 na 7. srpna, je ide\u00e1ln\u00ed p\u0159\u00edle\u017eitost\u00ed p\u0159ipomenout si nej\u010dast\u011bj\u0161\u00ed chyby p\u0159i jeho<\/p>\n","protected":false},"author":1,"featured_media":2789,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout"},"categories":[53],"tags":[720,719,501,502],"_links":{"self":[{"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/posts\/2788"}],"collection":[{"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/comments?post=2788"}],"version-history":[{"count":1,"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/posts\/2788\/revisions"}],"predecessor-version":[{"id":2790,"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/posts\/2788\/revisions\/2790"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/media\/2789"}],"wp:attachment":[{"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/media?parent=2788"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/categories?post=2788"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/tags?post=2788"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}