The reference laboratory for brewers, iodine method (for malt saving), certificates, pure yeast and wall-boards were exhibited.

In April 1897, the Institute moved to new offices in White Swan Brewery in Prague Na Poříčí 1068/21 where it remained for next 40 years.

A new organization called the Society for the Maintenance of Scientific Institutes for the Brewing Industry in Prague was founded by the General Meeting held on September 13, 1914.

In August 1920, from the initiative of Professor František Ducháček (1875 – 1931) and Vladimír Vavřín Žila (1889 – 1953), the State Research Institute of the Fermentation Industry at the Czech Technical University was founded in Brno.

At the meeting of the Directorate of the Scientific Brewing Institutes held on May 17, 1936, a proposal was made to buy together with the Union on the Protection of Breweries in Bohemia (a building in Prague 2, on the corner of Ječná and Lipová Streets No.

[4] In spring 1996, Karel Kosař was appointed as the head of the company, he subsequently cancelled the office of the Managing Director.

Tomáš Brányik, Ph.D., known expert and educator who worked at the Institute of Biotechnology at the University of Chemistry and Technology in Prague.

The RIBM is a joint-stock company with the research and development in the field of natural and technical sciences as the main subject of business.

Research priorities Characteristics, development and selection of barley and hop varieties on the basis of latest knowledge about the characters of these raw materials for the production of Czech Beer Due to the necessity of a successive exchange of malting barley varieties and the acquisition of specific clones of hops, it is necessary to monitor them from the early breeding stages to their application in practice and their evaluation by the standard and new analytical methods.

The aim is to extend the existing knowledge about the analytical and biochemical characters of barley and hop varieties and bring further information that would deepen the evaluation of the varieties for the production and specific quality of beer with the protected geographical indication “České pivo” (Czech Beer).

Specification of the influence of genetic and technological properties of these strains on the sensory and analytical characteristics of Czech Beer.

Thanks to this, it was possible to document the basic specific characters of Czech Beer (thermal products, oils, sensory active polyphenols and other substances).

However, in addition to gradual monitoring of the occurrence of beneficial substances, it is also necessary to monitor the occurrence of risk compounds or problematic substances such as heavy metals, spraying residues, etc., to determine their concentration during technological variants of malt and beer production and to ensure the performance of clinical tests.

Development of technologies and recipes for the processing of malted traditional and non-traditional cereals, new use of hops, yeast and other production microorganisms for functional foods and beverages with health benefits The research in this field leads towards expanding the portfolio of products of the malting and brewing industry, production of beverages, foods and food supplements based on raw materials and extracts enriched with substances from malt and hops with health benefits and fermentation of beverages by microorganisms producing substances with health benefits.

Development of procedures for the processing and utilization of wastes from malting, brewing and other food industry productions New possibilities of biotechnological reprocessing of by-products (waste) of malting and brewing production to components of food, feed, pharmacologically active substances and energy sources are explored.

Other books include Technologie výroby sladu a piva („Technology of malt and beer production”, S. Procházka, K. Kosař, 2000, 2012), Kvalita rostlinných produktů na prahu 3. tisíciletí (“Quality of plant products on the threshold of the 3rd millennium!, J. Prugar, 2008), Senzorická analýza piva (“Sensory analysis of beer”, Olšovská at.al., 2017).

With its focus on brewery yeast production strains, the RIBM Collection is unique in Central and Eastern Europe.

The parallel collection includes "wild" microorganisms contains several tens of yeast strains of the genus Saccharomyces, Torulaspora, Zygosaccharomyces, Dekker, Williopsis, Pichia, Schizosaccharomyces, Saccharomycodes, Candida, Kloecker, and Rhodotorula.

By connecting these laboratories with the already existing analytical and technological equipment of the Institute, a unique unit suitable for comprehensive industrial research and development in the area of foodstuff with a focus on beer and other beverages was created.

This seminar contains one extra lecture focusing on the overview and basic sensory characteristics of a number of foreign beers (Lagers, Ale, Stout, Porter, etc.

The aim is to verify participants' ability to perform sensory assessment of beer at professional level; successful candidates are awarded a certificate valid for 5 years.