Our laboratory is modernized every year. We have the following equipment:


The main laboratory:
- 2 distillation apparatuses to determine nitrogen by Kjeldahl method (proteins, soluble nitrogen, kolbach index).
- Densitometer Anton Paar DMA-4500 to determine extracts.
- Viscosimeter Anton Paar AMVn to determine viscosity.
- 3 mash apparatuses from 1-CUBE.
- Friabilimeter to determine friability, PUGs, WUGs.
- Turbidimeter ATRITUS A to determine turbidity of wort.
- Spectrofotometer BOECO GERMANY to determine beta glucans and FAN.
- Apparatus RODEM 6 to produce distilled water.
- 2 shakers GFL 3006 for determination of gushing
- orbital shaker INNOVA 40 for determination of AAL, LE
- dryer, VENTOLINE 115 for determination of moisture
Admission laboratory:
 - Humidity apparatus GAC 2100 to determine moisture in barley and malt.
- Apparatus PERTEN to determine the proteins.
- Sieves 2.2 and 2.5 mm to determine the grain size.
We are able to examine the following parameters: FAN, glassy grains, moisture, extract d.m., saccharification, clarity of wort, colour, colour after boiling, proteins, kolbach index, soluble nitrogen, hartong 45, extract difference, friability, homogeneity, pH, viscosity, beta glucans, gushing.
Education of lab technicians:
 The team consists of the chief of laboratory and 4 lab technicians in the main laboratory and 2 lab technicians in the admission laboratory. The chief of laboratory has graduated from the Slovak University of Technology – department of fermentation chemistry. The lab technicians were trained in the Research Institute of Brewing and Malting (Výzkumný ústav pivovarský a sladařský) in Brno.

We are part of the circle test, IFBM, 141 laboratories around the Europe and reach every month excellent score.