Czech beer. Czech beer - famous brands, the best varieties Beer master in Prague where

Czech beer has a long history and rich traditions - it is known that already in 993, the Benedictine monks of the Brzenov Monastery brewed this drink. It was in the Czech Republic, in the city of Pilsen, in 1842 that they first mastered the technology of bottom fermentation and brewed light beer of the pilsner category. By the middle of the 19th century, it was possible to buy industrially produced Czech beer in almost all cities of the country.

Czech beer styles

Most common style Czech beer- light lager with a transparent golden color, light taste and high foaminess. This category includes all well-known brands of Czech beer: Staropramen, Krusovice, Prazacka, Budveiser Budvar, Bakalar, etc.

The strength of Czech beer ranges from 3-9%, and the color may vary:

Top-fermented beer (ale) is a small part of the total volume. This type, for example, includes the Trappist ale Chimay and the Bohemian ale Bernard.

Czech brewing centers

• Svetle- light, pale yellow beer;
• Polotmave- amber, rich yellow color;
• Tmave- medium dark, deep brown;
• Černe- the darkest, blackest beer.

Assortment of Czech beers

Today Czech beer is widely represented in Russia. In the WineStyle store you can buy popular brands of Czech beer on favorable terms.

• České Budějovice. The history of brewing in this city dates back to the 13th century. The modern factory began its existence in 1795. Today, the famous Budweiser Budvar beer, which is a product with a protected geographical indication, is produced here.
• Pilsen. Birthplace of the first pilsner (1842). Today, the Plzeňský Prazdroj factory produces beer brands such as Pilsner Urquell, Gambrinus, Primus.
• Prague. The history of brewing in the Czech capital is inextricably linked with the monasteries, within whose walls the monks brewed beer more than 1000 years ago. Today, Staropramen is the dominant brand in Stlitsa, although there are many small breweries attached to the bars. The oldest of them, U Fleků, has been in operation since 1499.
• Brno and South Moravia. Monks began to brew Moravian beer around the 11th century. Today, Brno, the second largest city in the Czech Republic, produces such well-known beer brands as Starobrno and Černá Hora.

When asked what associations the Czech Republic evokes in them, many tourists will answer: Prague, hockey, Karlovy Vary, Jagr, Skoda, castles, Schweik, and, of course, beer. Beer, of course, is the first association that comes to mind for many. And no wonder, because the Czech Republic produces more than 500 brands of excellent beer, which most tourists from Russia must try during their holidays. I think it's time to talk about Czech beer.

The Czech Republic is the leader in beer consumption per person. Just imagine: the average Czech drinks 132 liters of beer in year. Russia is on the 26th place according to this indicator. And the question of whether what most Russians drink can be called beer remains debatable. The popularity of beer in the Czech Republic is due to its useful properties and the good compatibility of this foamy drink with traditional Czech dishes. In the Czech Republic, you have a great opportunity to drink excellent quality beer for little money.

History of Czech brewing

Czech beer and the brewing industry have a long history and long tradition. The first documentary mention of a Czech brewery refers to the brewery at the Břevnov Monastery (Břevnovský klášter) in 993.

In ancient times, beer was brewed in a primitive way in almost every home. However, they did not drink it, but cooked with it. different dishes: soups, cereals, sauces.

The middle of the 19th century is considered to be the golden age of Czech brewing. The main technological changes in the brewing process at this time: the transition to bottom fermentation, the closure of small breweries, the emergence of new breweries, the appearance of the saccharometer, mechanical cooling, widespread beer advertising. It was at this time that it was launched industrial production malt and beer. Much attention was paid to the training of future brewers and the quality of beer.

What is Czech beer?

According to Czech law, beer is: a foamy drink obtained by fermenting a must obtained from malt, water and hops. There should be no other ingredients in the composition of Czech beer, only malt, hops, water and brewer's yeast for bottom fermentation.

Czech beer (České pivo) is a protected geographical mark. The purpose of this protection is to preserve the reputation and quality of beer produced in the Czech Republic. The right to be called Czech beer is given to a drink that has passed the audit and quality control of raw materials, brewing, and the final product by a special state inspection. In addition to a certain quality and place of production, Czech beer must have the following properties: rich taste, slight bitterness, minimal presence of foreign odors and tastes. On the beer map of the Czech Republic, you can see that beer is brewed in all corners of the country.

The most famous Czech beer brands

Budějovický Budvar (Budweiser)- beer from the city of Ceske Budějovice, which is supplied to more than 60 countries. 1.6 million hectoliters (hl) are produced per year.

Černá Hora (Black Mountain)- beer is produced at one of the oldest breweries in the city of České Budějovice.

Gambrinus (Gambrinus)- Gambrinus beer is one of the most popular on the Czech market, produced in the beer capital of the Czech Republic in the city of Pilsen.

Krušovice- the famous brand of beer, which began to be produced in 1581 in the village of Krusovice.

Master (Master)- fortified beer under the Master brand has become popular in the Czech Republic, it is produced at a factory in the village of Velke Popovice.

Pilsner Urquell (Pilsner Urquell)- light bottom-fermented beer, produced since 1842 in the city of Pilsen. The main features of cooking Pilsner beer Urquell is a Bohemian-only Saaz hop variety that gives this beer its characteristic bitter taste.

Radegast (Radegast)- this beer began to be produced in 1970 in the Moravian city of Frydek-Mistek. Beer Radegast is named after the West Slavic god.

Starobrno (Starobrno)- the brewery is located in the city of Brno and produces 914 thousand hectoliters of beer per year. The brewery has been operating since 1325!

Staropramen (Staropramen) is the most popular Czech brand of beer, which has been produced in Prague at the Smichov brewery since the 19th century.

Velkopopovický Kozel (Velkopopovický Kozel)- most Russians like to drink this brand of beer. Beer in the village of Velké Popovice began to be produced in 1874, the symbol of the brewery is a goat.

Classification of beer by density

In Russia, beer labels and menus in restaurants usually indicate the percentage of alcohol in beer. In the Czech Republic, the percentage of wort is indicated (the density of the beer depends on this). And don't be surprised when you see numbers 10° and 12° on beer labels.

10° (Desitka) means that the beer must contain at least 10% wort. Such beer contains 3 - 4.3% alcohol, and the traditional fermentation cycle is about 25-35 days.

12° (Dvanactka) means that the beer contains up to 12% wort. Such beer contains more alcohol, about 4.5 - 5%, the fermentation cycle lasts about 90 days.

Classification of beer by color

1. Svetlé (light)- beer brewed from light malt;
2. Polotmavé (semi-dark)- beer brewed from roasted and caramelized malts, which are mixed with light varieties of malt;
3. Tmavé (dark or black) is beer brewed from roasted malt;
4. Řezane (sliced)- This is light and dark beer poured into one glass in the same proportion. In most restaurants, they will simply mix light and dark beer for you, but virtuosos pour it in such a way that a clear boundary between the layers is visible.

Classification of beer by type of fermentation

Often beer is classified according to the type of fermentation (fermentation). Beer is divided into top-fermented and bottom-fermented beers.

top fermentation occurs at a relatively high temperature of 15-25 °C. Prior to the introduction of bottom fermentation, almost all beer was produced in this way. Most famous varieties beers produced in this way are ale, porter, stout, and wheat beer.

bottom fermentation occurs at low temperatures of 4-9 °C. This method uses the yeast Saccharomyces uvarum or Saccharomyces carlsbergensis.

I will not go into details and talk about all types of fermentation, but I will tell you about the most popular type of fermentation, which is used in the production of Czech beer.

Pils- light beer, filled with a rich taste, with a clearly visible soft and slight bitterness. This type of beer is not entirely Czech, it originated in Central Europe in the middle of the 19th century, and this production technology was brought to the Czech Republic by German brewers in 1842. Within a short time, all breweries in the Czech Republic and Moravia switched to this production technology. This type of fermentation is used in beer production around the world, but the Czech Pilsner Urquell is a role model.

The division of Czech beer into groups

In addition to division by color, Czech beer can be divided into 11 groups, which differ in the way the wort is prepared and the alcohol content.

• Stolni (table) is a beer made predominantly from barley malt, with an initial wort gravity of up to 6.99°.
• Výčepní (scratch out)- beer made mainly from barley malt, with a density of 7 - 10 °.
• Lezak (bed)- beer made mainly from barley malt, with a density of 11 - 12 °.
• Special (special)- beer made primarily from barley malt, with a gravity of 13° or more.
• Porter (porters)- dark beer, made mainly from barley malt, with a density of 18 ° and above.
• Pivo se sníženým obsahem alkoholu (low alcohol beer)- beer with an alcohol content of 0.5 - 1.2%.
• Nealkoholické pivo (non-alcoholic beer)- beer with an alcohol content of not more than 0.5%.
• Pšenicné (wheat)- beer brewed from wheat malt, the share of which is not less than 1/3.
• Kvasnicové (yeast)- beer to which active yeast or wort is added after brewing. These beers contain more vitamin B.
• Ochucené (flavoured)- beer to which flavors are added (fruit concentrates, herbs, flavors, honey or alcoholic beverages). I have seen mint, hemp, grapefruit, orange, blackcurrant flavored beers. The alcohol content in such beer is from 1.5 to 15%.
• Z jiných obilovin (from other grains)- beer brewed from extracts of cereals other than barley and wheat, the share of which is at least 1/3.

In addition to the types of beer described above, there is beer with a high content of wort, fortified beer, beer with various flavors. More 120 Czech breweries produce 550 trademarks beer that will please the most demanding customer.

Fans of a refreshing and slightly heady foamy drink rightly consider Czech beer to be one of the best produced in the world. Yes, in fact, it is from here that it arises, about which there is historical evidence.

It is believed that even before our era, the Celts brewed beer on the territory of modern Czech Republic, although it is impossible to say exactly what this drink was today. But since the traditions, apparently, remained, then, judging by the chronicle evidence, in the first millennium of our era, beer was brewed from wheat in the Czech Republic.

There is also a written evidence from 1088 about the gift of several sacks of hops to the Vyshegrad monks by Prince Břetislav for making beer. Until the 13th century, foam was brewed in almost every house, and then legislative decrees began to appear, granting such a right only to monks.

Later, workshop brewers appeared and in the XIV-XV centuries the first breweries some of which are still in operation today.

Since 1842, the whole world has learned about Czech beer. In the city of Pilsen, a brewer from Bavaria brewed pilsner, a beer of a new, at that time, revolutionary type.

A serious decline in brewing in the Czech Republic occurred during the First World War, then production did not recover until the Second World War. And after it, with the formation of Czechoslovakia, when everything was nationalized, no money was invested in modernization, making foam the old fashioned way.

Which, by the way, only did him good. Czech beer was also known in the USSR, but few people tried it. With the return to capitalism, the Czechs launched brewing at full speed. And here the preservation of traditions became the basis for a new surge in popularity.

Today there are more than 250 breweries in the Czech Republic.

Reference. According to statistics, the consumption of foam per capita is the highest in the world.

The average Czech drinks 132 liters of beer a year! Russia in this rating is already in 26th place.

What is Czech beer?

According to the legislation of the country, a drink made only from malt, hops and water has the right to be called Czech. No other ingredients are allowed. The mark (České pivo) has the right to put on the labels of their drink only companies that have passed a strict audit and proved that their products are of the highest quality. This is a geographical mark that proves that you are buying a natural product, brewed according to all the canons.

Real "marked" Czech should have a rich taste with a slight bitterness, not have third-party flavors, be made only from high-quality raw materials, according to technology.

This sign is only on the labels of beer made in the Czech Republic itself. It is forbidden to install it at other factories located outside the country and owned by Czech companies. Picking up a bottle with the inscription České pivo, you can be sure that the drink does not contain dyes, additives or preservatives.

Many young and small companies do not disdain additives that speed up the manufacturing process and extend the shelf life, but they also have no right to put the mentioned mark on their products.

The most famous brands

1. Budějovický Budvar (famous) - made in České Budějovice, exported to more than 60 countries.
2. Pilsner Urquell (Pilsner Urquell) is a light pilsner produced since 1842 by a brewery in the city of Pilsen. The peculiarity is in the characteristic bitter aftertaste, thanks to the Bohemian hop variety Saatz.
3. Velkopopovický Kozel (Velkopopovitsky Kozel) - popular with Russian beer lovers. Produced since 1874 in the village of Velké Popovice. The goat is the symbol of the brewery.
4. Staropramen (Staropramen) - among the most popular Czech marks. Produced in Prague (brewery Smichov) for two centuries.
5. Černá Hora (Black Mountain) is a drink from České Budějovice.
6. Gambrinus (Gambrinus) - one of the most popular pilsners on the market, "comes" from the beer capital of the Czech Republic - the city of Pilsen.
7. Krušovice (Krushovice) - also a famous brand, the recipe originates in 1581. Produced in the village of Krusovice.
8. Master (Master) - this fortified beer is brewed in the village of Velké Popovice.
9. Starobrno (Starobrno) - from the city of Brno. The brewery is almost seven centuries old (the first foam was released in 1325)!
10. Radegast (Radegast) is a relatively young brand (1970) from the Moravian city of Frydek-Mistek.

Classification of Czech beer

In order not to get confused in the markings on bottles from Czech brewers, you need to know a little about the features of its classification.

Density

This is one of the most significant classification points.

On the labels of bottles and in the restaurant menu in the Czech Republic, you may encounter incomprehensible numbers.

This is the original density of the beer wort. What do these numbers mean?

• 10° (Desitka). Beer contains wort primary extract not less than 10%. Mature has a fortress of 3 - 4.3%. He has a maturation cycle of 25-35 days;
• 12° (Dvanáctka) - denser - about 12%, and stronger 4.5 - 5%. Ripening takes about 90 days.

There is also 8° (low extractive, watery), and 18° thick and dense.

by color

The second classification is based on the color of the drink. Accepted species:

1. Light (Světlé) is brewed from pale malt and has a straw to light amber color.
2. Semi-dark (Polotmavé) is made from roasted, as well as caramel malt, mixed with light malt. Color - from amber to light brown.
3. Dark, up to black (Tmavé) - brewed from malt of various degrees of roasting. It can be dark brown, red and even black.
4. Sliced ​​(Řezané) is not exactly a type, but rather an original way of serving. In the Czech Republic, a restaurant can mix light with dark, and in such a way that the boundary between the layers is clearly visible.

By type of fermentation

Czech brewers divide their beer according to production methods:

• bottom fermentation (worldwide name -). It is light and dark. Fermentation takes place at a temperature of 4-9°C. Use bottom-fermenting yeast (Saccharomyces uvarum, Saccharomyces carlsbergensis);
• top fermentation involves higher temperatures: 15 - 25°C. This method is used to produce porter, ale, stout;
• pils is also created by the bottom fermentation method, however, this method has its own characteristics, many of which are known only to specialists. The Czechs consider the pilsner an integral part of their beer tradition and a kind of national achievement. The most famous Czech pilsner is Urkwell. Light, having a full rich taste, in which softness with a slight bitterness is clearly felt.

Division into groups

All beer produced in the Czech Republic is divided into 11 groups. They differ in the way the wort is prepared, as well as the strength.

1. Stolni, that is, a dining room. It is predominantly brewed from barley malt, it is light, slightly watery, with an initial wort gravity of less than 7%.
2. Vycepni. The Vycherpni group consists of drinks with an initial density of barley wort of 7-10%.
3. Ležák is predominantly brewed from barley malt and has a gravity of 11-12%.
4. Specials. Special, with barley malt. Density 13% and above.
5. Porter (porter) - dark, mostly barley. Density 18% or more.
6. Beer se sníženým obsahem alkoholu, that is, having a low alcohol content - no more than 1.2%.
7. Nealkoholické (non-alcoholic). The percentage of alcohol in it is not more than 0.5%.
8. Pšeničné - brewed from wheat malt, which is at least a third in the wort.
9. Kvasnicové - yeast. After maturation, active yeast (yeast must) is added to it. The drink contains a high content of B vitamins.
10. Ochucené (flavoured). Various fruit concentrates, herbs, honey, flavorings or alcoholic beverages are added to it. Available in hemp, mint, blackcurrant, citrus flavors. Fortress 1.5 - 15%.
11. Z jinych obilovin. From a mixture of malts, a third of which are not barley and wheat, but other grains (oats, corn, millet, etc.).

In addition to the above varieties, there is foamy with different taste characteristics and fortified. In total, more than 120 Czech breweries have 550 brands for different tastes and budgets.

How do people drink beer in the Czech Republic?

This country has its own beer etiquette.

• A man enters the pub first to protect his lady, to show that she did not come alone. Well, in which case, be the first to get a flying mug.
• It is customary, having come with a large company, to first send one, ask if there are places.
• Beer is not accepted for snacking. Maximum - nuts / chips, and then everyone will immediately understand that you are not local.
• It's okay to have a beer at lunchtime on a workday. From 12 o'clock it is sold everywhere and alcoholic drink does not count.
• Many beer gardens have a "ppm counter". If in doubt whether it is possible to drive after three mugs of foam “accepted”, breathe into a special device and the number of ppm will be displayed on the monitor. This way you will know if it is better to call a taxi.
• But in Chinese restaurants or pizzerias to order beer - mauvais ton. Although it is here "for tourists", but as a rule - not the first freshness.
• To get to know the real taste of Czech beer, you need to go to a beer restaurant, which is called “gentlemen” here.
• In pubs they don’t order bottled, only draft. And it is customary to drink bottled water at home.
• The average rate during evening gatherings in beer garden- 5-7 mugs for Czech.
• The most popular brands in the Czech Republic are Pilsen, Velkopopovitsky Kozel, Gambrinus, Budvar, Radegast, Staropramen. "Krushovice". And also - craft beers produced by small breweries that are scattered around the country.

Czech Beer Festival

Although the Czech beer festival does not have a two hundred year history like the German Oktoberfest, it is also visited by thousands of beer lovers from all over the world. The holiday has been held since 2008 at the Letňany Exhibition Center (Prague) for 17 days.

Its difference is the variety of drinks. It is here that you can taste more than 500 varieties, almost all that are produced in the Czech Republic, as well as many foreign varieties.

The festival is held in mid-May. Russians are also given the opportunity to book hotel rooms for the holiday. Guests buy a ticket to the festival (valid for all 17 days) for 100 kroons. Additionally, each adult contributes 20 crowns. For 400 crowns you can buy an entrance to the VIP area. The card can be topped up with 200, 500 or 1000 kroons.

How much beer can you take out of the Czech Republic?

There is a restriction on the transport of alcohol (beer also applies to it): no more than 5 liters per adult. Children are not allowed to bring alcohol. Three liters are transported free of charge, two more need to be paid. Moreover, each "overlimit" liter costs 10 euros.

Advice. When transporting alcohol "for two", it is advisable to pack it in separate bags, there will be fewer questions from customs officers.

Beer (as well as wine and other alcohol-containing liquid) must be in its original packaging. Three-liter cans can simply be confiscated.

Each bottle must be secured, that is, wrapped. Best of all - in bubble wrap, but you can also put it in a sweater, T-shirt, etc.

The establishment closed.

Traditional Czech beer, delicious steaks, pleasant atmosphere are the three most vivid memories of the amazing beer house Na Závěrce. For more than a hundred years, the pub has been welcoming guests from all over the world and is famous for its warm hospitality.

The interior and exterior of the Czech beer house Na Závěrce is quite simple. The exterior of the pub is unremarkable, corresponds to the centuries-old Czech streets: worn walls with high windows. Only a small sign and flowers on the windows attract the eye of future guests of the institution. Even in spite of this weekdays it is lively and noisy here: glasses clink, Czech music plays.

The pub has several halls: the hunting hall is designed for 20 guests, the old hall - for 30 guests and the main hall can accommodate 40 guests. The presence of a summer playground is only a plus for the institution.

The interior of the restaurant was created in the old Czech style: massive tables and chairs, paintings in antique frames, skins and stuffed animals. The pub offers free Wi-Fi.

Cozy and calm atmosphere combined with interesting Czech dishes will make an evening at Na Závěrce unforgettable. Responsive and friendly staff of the pub will not disregard any guest. A large selection of cold and hot snacks can cost from 35CZK to 60 CZK. The range of dishes is quite diverse - main courses of meat, seafood; cuts, light snacks; side dishes; salads and entrees. You can also order dessert, which will consist of a choice of pancakes with jam, cake with whipped cream or ice cream. The special pride of the chef Na Závěrce is the signature wild boar steak with spicy cream - mushroom sauce. Such a pleasure will cost the guest approximately 160 CZK.

The old beer house is famous for its range of light draft beers with pleasant sourness, which will satisfy every guest.

Beer in the pub:

• Gambrinus 10° – 26CZK /0.5 l
• Plzeň 12° – 36 CZK / 0.5 l
• Sijany kvasnicové 13° - 30 CZK / 0.5 l
• Birrel tocený – 25 CZK / 0.5 l
• Master polotmavý 13° – 33 CZK /0.4 l

In addition to the traditional draft beer, there are several other types of strong and not very strong alcohol, teas and coffees on the menu.

In general, the bar leaves a pleasant impression, a good atmosphere relaxes every guest, and delicious and excellent beer cheers up. Nice pub Na Závěrce lost among big stone houses for a long time will leave a pleasant aftertaste from the hospitable Czech Republic.

Beer for the Czech Republic is a part of national history and one of the symbols of the state. Therefore, the phrase "Czech beer" is a brand, the rights to which are protected by the law of the country. To obtain the status of a producer of real Czech beer, the brewery must be located in the Czech Republic, and the drink must pass inspections for compliance with production traditions and technology requirements. During the audit, the product is carefully examined for taste, color, density and smell.

History of Czech beer

Several thousand years ago, the Celts, who lived on the territory of modern Europe, already knew how to brew a drink that was similar in recipe to beer. But it cannot be considered a predecessor of traditional Czech beer. According to official data, for the first time the name "beer" was mentioned in 1088, when King Vratislav II ordered to send some bags of hops to the monks to the monastery to make an intoxicating drink. Despite the fact that the monks in the Břevno Monastery have learned how to make beer since 993, King Vratislav II is still considered the father of Czech brewing.

The first official breweries began to appear in 1118. After the World Wars, a deep economic crisis broke out in Europe. Therefore, many factories that were engaged in the production of beer were closed. Then the Czech Republic for a long time was under the influence of the so-called socialist camp. This fact greatly hampered the development of the brewing industry in the country. However, Czech brewers scrupulously kept centuries-old unique recipes for brewing beer and were able to bring them to our days.

Manufacturing features

The requirements for making real Czech beer are strict. During production, the purest water is used, extracted from deep artesian wells.

In the manufacture of light beer, raw malt is used. For dark varieties - malt that has been roasted. It is noteworthy that during the brewing of beer, only female inflorescences of cereals are added. This is due to the content of tannins in them, as well as special aromatic components, thanks to which the drink acquires characteristic taste qualities.

Varieties and styles of Czech beer

The vast majority of beer produced in the Czech Republic belongs to light varieties. The color palette of the drink primarily depends on the type of malt. The hue can vary from golden light to dark brown.

The main types of Czech beer:

1. Light. The most popular variety, made from pale malt.
2. Dark. It is considered a drink with refined exquisite taste. For its manufacture, roasted malt is used.
3. Semi-dark. From different types of malt.
4. Cut. It is made thanks to the skillful combination of two different varieties beer - light and dark.

The strength index varies within eight degrees.

Beer also differs in the composition of raw materials. It happens:

• barley;
• yeast;
• wheat;
• non-alcoholic;
• flavored.

What to serve with Czech beer

In the Czech Republic they serve beer cheese plate or cold cuts. All sorts of salads made from different types of cheese, fish or onions and butter will be a great snack for an intoxicating drink. Among most Czechs, one of the favorite snacks that goes well with the taste of real Czech beer is marinated cheese with garlic. It can also be served with beer. salted fish, meat pudding and even fresh, preferably just baked, bread.