{"id":6534,"date":"2016-09-24T10:00:38","date_gmt":"2016-09-24T09:00:38","guid":{"rendered":"https:\/\/www.sklizeno.cz\/o-nas\/?p=6534"},"modified":"2019-07-30T08:23:56","modified_gmt":"2019-07-30T07:23:56","slug":"f-h-prager-jablecna-renesance","status":"publish","type":"post","link":"https:\/\/www.sklizeno.cz\/o-nas\/f-h-prager-jablecna-renesance\/","title":{"rendered":"F. H. Prager \u2013 jable\u010dn\u00e1 renesance"},"content":{"rendered":"

Zn\u00ed to jako um\u011bleck\u00fd pseudonym rozervan\u00e9ho spisovatele, mo\u017en\u00e1 vrstevn\u00edka Franze Kafky. Ale pod jm\u00e9nem F. H. Prager<\/strong><\/span> se skr\u00fdv\u00e1 bezvadn\u00fd gastronomick\u00fd projekt \u2013 v\u00fdroba cideru a limon\u00e1d ze zapomenut\u00fdch \u010desk\u00fdch jable\u010dn\u00fdch odr\u016fd.
\n\u201eNa po\u010d\u00e1tku jsme byli dva, dnes u\u017e jsme kolektivem kamar\u00e1d\u016f, kter\u00e9 bav\u00ed jejich pr\u00e1ce a kte\u0159\u00ed v\u011b\u0159\u00ed, \u017ee m\u00e1 smysl. Jsme \u010desa\u010di, sb\u011bra\u010di, sada\u0159i, mo\u0161\u0165\u00e1ci, n\u00e1poj\u00e1\u0159i, spedit\u00e9\u0159i, obcho\u010f\u00e1ci, skladn\u00edci a inov\u00e1to\u0159i. Sklepmistrovou ale m\u00e1me jen jednu,<\/em>\u201c p\u00ed\u0161e F. H. Prager na sv\u00e9m webu.
\nCider vyr\u00e1b\u011bj\u00ed vlastn\u00ed cestou, inspiraci hledali v britsk\u00fdch dom\u00e1c\u00edch ciderech a tak\u00e9 ve \u0161pan\u011blsk\u00e9 sid\u0159e. \u201eSna\u017e\u00edme se o vlastn\u00ed, \u010deskou alternativu, obohacenou o m\u00edstn\u00ed tradici mo\u0161t\u016f, dom\u00e1c\u00edch mo\u0161t\u00e1ren a provon\u011bn\u00fdch jable\u010dn\u00fdch sad\u016f. Vytv\u00e1\u0159\u00edme tak lok\u00e1ln\u00ed variantu celosv\u011btov\u011b obl\u00edben\u00e9ho jable\u010dn\u00e9ho n\u00e1poje.<\/em>\u201c
\nPt\u00e1me se: Je to \u00fapln\u011b jedno, jak\u00e1 jablka na v\u00fdrobu cideru pou\u017eijete? \u201eSpr\u00e1vn\u00fd v\u00fdb\u011br odr\u016fd je z\u00e1sadn\u00ed. Pou\u017e\u00edv\u00e1me p\u0159edev\u0161\u00edm star\u00e9, lok\u00e1ln\u00ed odr\u016fdy, nap\u0159\u00edklad Panensk\u00e9 \u010desk\u00e9, Ont\u00e1rio, Boskoopsk\u00e9, Coxova Reneta, Jaderni\u010dka moravsk\u00e1, Mat\u010dino a dal\u0161\u00ed. Ide\u00e1ln\u00ed je zkombinovat odr\u016fdy naho\u0159kl\u00e9, nakysl\u00e9 i sladk\u00e9. A \u010d\u00edm ko\u0159en\u011bn\u011bj\u0161\u00ed kousky p\u0159id\u00e1me, t\u00edm lep\u0161\u00ed bude v\u00fdsledn\u00e1 chu\u0165.<\/em>\u201c
\nA jak to u F. H. Prager vypad\u00e1 pr\u00e1v\u011b te\u010f? Zastihnout jednatele Ond\u0159eje Frunce<\/strong> na e-mailu nen\u00ed \u00fapln\u011b jednoduch\u00e9. „Podzim je pro n\u00e1s nejn\u00e1ro\u010dn\u011bj\u0161\u00ed obdob\u00ed. Prob\u00edh\u00e1 sklize\u0148 jablek a mo\u0161tov\u00e1n\u00ed. Vedle toho pl\u00e1nujeme akce na dal\u0161\u00ed obdob\u00ed a taky chyst\u00e1me dv\u011b nov\u00e9 produktov\u00e9 \u0159ady,<\/em>“ prozrazuje Ond\u0159ej.
\nHa! Zbyst\u0159ujeme pozornost a pt\u00e1me se: jak\u00e9 novinky to budou? „P\u0159edstavte si, \u017ee nebudou z jablek, co\u017e je pom\u011brn\u011b \u0161okantn\u00ed. Chyst\u00e1me postavit novou zna\u010dku nealkoholick\u00fdch piv. Druhou \u0159adou budou softdrinky \u2013 cola a tonic, kter\u00e9 budou m\u00edt biocertifikaci.<\/em>“ A to je dobr\u00e1 zpr\u00e1va nap\u0159\u00edklad pro v\u0161echny milovn\u00edky ginu s tonikem, kte\u0159\u00ed miluj\u00ed lok\u00e1ln\u00ed produkci. Gin od \u017duf\u00e1nka s tonikem od Pragera! To budou V\u00e1noce!
\nAle poj\u010fme zp\u011bt k jablk\u016fm. Jak to vypad\u00e1 s leto\u0161n\u00ed \u00farodou, Ond\u0159eji? „Letos toho hodn\u011b pomrzlo, jak na Morav\u011b, tak i v \u010cech\u00e1ch. Jablon\u011b jsou na mr\u00e1z hodn\u011b citliv\u00e9, obvykle to dopadne tak, \u017ee zmrznou na Morav\u011b, ale v \u010cech\u00e1ch je to dobr\u00e9, nebo naopak. Letos se to se\u0161lo, ale zvl\u00e1dneme to!<\/em>“ Tak p\u0159ejeme hodn\u011b \u0161t\u011bst\u00ed, proto\u017ee kvalitn\u00edho cideru nen\u00ed nikdy dost.<\/p>\n

\"Frunc\"<\/a>Ond\u0159ej Frunc<\/em><\/p>\n

A jak se tahle \u0161umiv\u00e1 jable\u010dn\u00e1 alkolimon\u00e1da vyr\u00e1b\u00ed? V\u00fdroba cideru prob\u00edh\u00e1 ve \u010dty\u0159ech f\u00e1z\u00edch:
\n1. Sb\u011br<\/strong>
\nTo je f\u00e1ze velice z\u00e1bavn\u00e1. Proj\u00ed\u017ed\u011bt zem\u00ed, potk\u00e1vat se zase po roce s na\u0161imi sada\u0159i a zahradn\u00edky. Pozn\u00e1vat nov\u00e9 lidi, skl\u00edzet. V de\u0161ti, na slun\u00ed\u010dku s rann\u00ed jinovatkou, a\u017e do tmy. Je to \u010d\u00e1st dobrodru\u017en\u00e1 a krajin\u00e1\u0159sk\u00e1. Poutnick\u00e1. Ale taky trochu k\u0159e\u010dkovac\u00ed a hami\u017en\u00e1. Kolik m\u00e1\u0161? Od koho? Kolik je\u0161t\u011b chyb\u00ed? T\u011bch bych bral v\u00edc.
\n
\n2. Mo\u0161tov\u00e1n\u00ed<\/strong>
\nJablka se hromad\u00ed v mo\u0161t\u00e1rn\u011b… Vybere se t\u011bch p\u00e1r, co nep\u0159e\u017eilo cestu a vyhod\u00ed. Zbyl\u00e1 jablka se myj\u00ed v my\u010dce, drt\u00ed a nakonec lisuj\u00ed. Lisov\u00e1n\u00ed je kr\u00e1sn\u00e1, vo\u0148av\u00e1, i kdy\u017e fyzicky t\u011b\u017ek\u00e1 pr\u00e1ce. \u201eP\u0159etv\u00e1\u0159\u00edme kila a kila jablek z cel\u00e9 zem\u011b na \u010derstvou, surovou \u0161\u0165\u00e1vu. Je to zdlouhav\u00fd proces, ale je to na\u0161e \u0159emeslo.\u201c
\n
\n3. Sklepn\u00ed pr\u00e1ce<\/strong>
\nFermentace, vina\u0159ina. Mo\u0161t se na dlouhou dobu schov\u00e1 do sud\u016f v kvasn\u00e9m sklep\u011b. Prvn\u00ed doba se naz\u00fdv\u00e1 \u201edivok\u00e9 kva\u0161en\u00ed\u201c. Nast\u00e1v\u00e1 p\u0159erod mo\u0161tu v cider. Divoce bubl\u00e1, kvas\u00ed, fermentuje a p\u0159itom p\u0159em\u011b\u0148uje cukr na alkohol. Po tomto obdob\u00ed, kter\u00e9 se v d\u00e9lce li\u0161\u00ed podle druhu cideru, kvasinek a metody, p\u0159ich\u00e1z\u00ed prvn\u00ed st\u00e1\u010den\u00ed z kalu. Cider je ji\u017e klidn\u011bj\u0161\u00ed a chyst\u00e1 se na zr\u00e1n\u00ed. B\u011bhem zr\u00e1n\u00ed se je\u0161t\u011b n\u011bkolikr\u00e1t p\u0159et\u00e1\u010d\u00ed, dozr\u00e1v\u00e1 a dozr\u00e1v\u00e1. Doba zr\u00e1n\u00ed z\u00e1le\u017e\u00ed na druhu cideru, kter\u00fd p\u0159ipravujete; \u010dtvrt roku, p\u016fl, nebo i rok.
\n
\n4. Filtrace, st\u00e1\u010den\u00ed a lahvov\u00e1n\u00ed<\/strong>
\nP\u0159ed lahvov\u00e1n\u00edm se cider p\u0159efiltruje a st\u00e1\u010d\u00ed do l\u00e1hv\u00ed. Na l\u00e1hev se nalep\u00ed etiketa, p\u0159id\u00e1 se z\u00e1tka a l\u00e1hev se p\u0159id\u00e1 k dal\u0161\u00edm do p\u0159epravky nebo kartonu. \u201eV\u00fdsledek se dostane do ruky z\u00e1kazn\u00edkovi, tak\u017ee ka\u017edou l\u00e1hev dlouze le\u0161t\u00edme, l\u00edb\u00e1me a p\u0159ejeme j\u00ed v\u0161e dobr\u00e9 na cestu.\u201c<\/p>\n

F. H. Prager ale vedle cideru um\u00ed i limon\u00e1dy. Ty jsou tak\u00e9 zalo\u017een\u00e9 na jable\u010dn\u00e9m mo\u0161tu, ke kter\u00e9mu se p\u0159id\u00e1v\u00e1 v\u00fdvar z bylin. \u201eV\u011bt\u0161ina limon\u00e1d za\u010d\u00edn\u00e1 ve varn\u011b, kde se z\u00e1kladn\u00ed slo\u017eky limon\u00e1d, v\u011bt\u0161inou byliny, ko\u0159eny, sem\u00ednka a \u010daje va\u0159\u00ed. Po vychladnut\u00ed se p\u0159id\u00e1v\u00e1 jable\u010dn\u00fd mo\u0161t. Kdy\u017e je v\u0161e p\u0159ipraven\u00e9, m\u016f\u017eeme st\u00e1\u010det, lahvovat, etiketovat a z\u00e1tkovat.\u201c<\/p>\n

Limon\u00e1dy Pragomo\u0161t jsou \u0161pi\u010dkou mezi evropsk\u00fdmi p\u0159\u00edrodn\u00edmi nealko n\u00e1poji.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Zn\u00ed to jako um\u011bleck\u00fd pseudonym rozervan\u00e9ho spisovatele, mo\u017en\u00e1 vrstevn\u00edka Franze Kafky. Ale pod jm\u00e9nem F. H. Prager se skr\u00fdv\u00e1 bezvadn\u00fd gastronomick\u00fd projekt \u2013 v\u00fdroba cideru a limon\u00e1d ze zapomenut\u00fdch \u010desk\u00fdch jable\u010dn\u00fdch odr\u016fd. \u201eNa po\u010d\u00e1tku jsme byli dva, dnes u\u017e jsme kolektivem kamar\u00e1d\u016f, kter\u00e9 bav\u00ed jejich pr\u00e1ce a kte\u0159\u00ed v\u011b\u0159\u00ed, \u017ee m\u00e1 smysl. Jsme \u010desa\u010di, sb\u011bra\u010di, […]<\/p>\n","protected":false},"author":22,"featured_media":6570,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"recepies_category":[],"recepies_tag":[],"_links":{"self":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/6534"}],"collection":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/users\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/comments?post=6534"}],"version-history":[{"count":2,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/6534\/revisions"}],"predecessor-version":[{"id":12542,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/6534\/revisions\/12542"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media\/6570"}],"wp:attachment":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media?parent=6534"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/categories?post=6534"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/tags?post=6534"},{"taxonomy":"recepies_category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_category?post=6534"},{"taxonomy":"recepies_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_tag?post=6534"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}