Török Róbert (szerk.): Ez sör! A sernevelőtől a sörgyárig. A magyarországi sörgyártás és fogyasztás története (Budapest, 2018)

II. A magyarországi sörfőzés története

Monde Selection verseny nyertes termékei, 1984

Winning products at the Monde Selection competition, 1984

That was the time when companies began to deal in earnest with environmentalism. In truth, there few experts on this issue around that time, and thus I learned about an entirely new area and acquainted myself the with most recent innovations. Ii was another opportunity to work creatively. One indication of this was that I worked in an honorary position for eight years as a member of the National Council for the Environment (this was a professional advisory body of the government). When I resigned in 2004, 1 was the vice chairman of that body. I took my leave from Dunapack in 2015, after 25 years on the job. 1 received numerous awards and recognitions, including a Lifetime Achievement Award.

"REPRESENTATION" AT THE BREWERY

"Until the end of the 1950s, 73-hectolitre wooden barrels were used in the cellars. These had to be disassembled every year and brought to the surface for cleansing, and the inside had to be restored. Then they were returned to the cellar. This was extremely labour-intensive, which proved unsustainable in terms of business development, so we replaced them with horizontal aluminium containers. Bat we kept a 100-hectolitre barrel, we still have that, it's outside in the yard. It stood in one of the cellars next to the metal containers, we used it for representational purposes. We carved a door into it, put a table at the centre inside, and placed benches next to the table so that six people could fit comfortably. It was a badge of honour to be invited there. The master brewer served the guests their beer in a so-called 'plehdcs' (a 5-litre copper pitcher with a neck that narrows towards the top]. It has a Czech name because in the pre-War era the brewers here were Germans and Czech, so we use a lot of German and Czech words in the profession. The temperature in the cellar was 4oC because that's the temperature when postfermentation occurs. The beer was 4 degrees cold as well, so they filled the plehdcs with beer and placed it in a vat with hot water. The master brewer stood next to it and watched the surface. When it began to foam, 1 knew it had reached 8 degrees and was ready for drinking. That was always such a success. Especially when we offered people Bock beer. The mood was fabulous in the cellar, but when people went up into the heat, some of them collapsed." (István Debreczeny)

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