Red beer in the Czech Republic as it is called. Czech beer - our review

It is impossible to name a particular type of Czech beer the best and recommend it to everyone. Czech Is the property of the nation, age-old traditions and a popular product. This drink is very popular in Russia. Czech beer is part of a distinctive national culture. The Czech brewer is considered one of the most respected and prestigious professions among Czechs. Czech breweries are famous all over the world.

The history of their beer goes back thousands of years, the drink is mentioned in the chronicles of the 11th century. Many people want to know the recipes of famous brands of the drink.

Pilsner urquell

Pilsner Urquel is the most famous in the Czech Republic, brewed by the best brewers at the brewery in Pilsen. He is known on all continents and in many countries. The drink was first brewed by Josef Groll, who came to Pilsen from Bavaria at the invitation of colleagues in 1842.

Genuine Pilsner Urquel cannot be confused with other varieties. It is light bottom-fermented. A bright golden drink with a classic aroma of herbs and malt, expressed by honey notes and a bitter aftertaste. The raw materials are of very high quality, pure soft water, the best barley and Bohemian malt are used in the preparation. The drink is produced using triple digestion technologies.

Velkopopovitsky Kozel is a famous brand all over the world, loved by many connoisseurs... It is produced at the Velkopopovitsky Kozel branded brewery. The brewery is located in the village of Velké Popovice, which is not far from Prague.

The line includes four varieties:

• dark,
• light,
• medium,
• light medium.

Dark Goat is the best dark, it has a fruity aroma and a chocolate flavor. The light has a pronounced taste of hops, a drink with a liquid foam, golden color. All varieties of Velkopopovitsky Kozla have a bitter aftertaste.

Staropramen

Staropramen and the Czech Republic deservedly ranked third in popularity. Beer is produced at the Staropramensky brewery in Prague by the best brewers. About ten sorts of beer are produced and each of them is interesting to people in its own way. Dark with a subtle roasted malt aroma, light with a sweet malty flavor. The variety of non-alcoholic beer is considered the best in its category in the Czech Republic.

Budweiser Budvar do not confuse with the American Budweiser, these are different brands. Since 1895 in the city of České Budějovice, a drink with a bittersweet taste has been brewed since 1895. For several decades there has been a dispute over the right to use the word Budweiser in the name. The Czech brand remained out of competition.

Budvar is brewed from the finest head hops and malt. Artesian water from wells is used in production. A drink with a specific taste and smell, has a golden color, and is characterized by a low carbohydrate content.

Beer varieties are brewed:

• Dark premium,
• Light lager premium,
• aged mug,
• special strong, light "Pardal".

Krušovice and Bernard

The plant brews dark, light, light light, wheat Krušovice Pšeničné, light special Mušketýr, semi-dark Malvaz.

• Bernard is also an old beer brand. Unpasteurized beer has been produced since 1597 in the town of Humpolec. Bernard is produced in two types: light sweetish and with a hop aroma, semi-dark with a noticeable aftertaste and balanced taste.

Velvet and Kelt - from Staropramen

Velvet and Klt are produced by Pivovar Staropramen... It is famous not only for its taste, but also for its bottling characteristics. The drink is poured into glasses at 400 mo with an "avalanche" effect. At first, the foam rushes down. Liquid is poured from above and then goes to the bottom. The glass seems to be completely filled with foam, but when all the bubbles settle, it is completely full.

Corduroy is a golden brown beverage with a thick foam and bitterness. Celt is dark, even black, with a coffee flavor and a well-roasted barley aroma.

All of the above brands are made not only in the Czech Republic, but also in other countries. The name "Czech beer" can be used for a drink produced in the Czech Republic.

There are many beer pubs in the Czech Republic and the tradition of visiting them is passed on from generation to generation. Czechs prefer a draft drink in a bottle. For guests of the Czech Republic and for residents of the country, even special guides to beer establishments are issued.

Beer for treatment and spa procedures

Not only pubs and restaurants are popular in the Czech Republic. The 21st century has brought its own novelties. Beer drink began to be widely used in cosmetology. A beer spa is located in Chodova Plana. People from all over the world flock to try hop massages and beer baths. It is believed that these procedures rejuvenate and relieve skin diseases. Clients round off their beauty sessions with a fresh draft beer.

Some beers are specifically used to treat various diseases. Pilsner Urquel has a low calorie content. It is recommended for people with renal pathologies and peptic ulcer diseases. They say that the variety acts on the body like mineral water. The beer drink Balthazar, which is produced in Karlovy Vary, is low in carbohydrates and is recommended for diabetics.

It is not yet proven whether these beers produce beneficial effects. But everyone knows that the main thing is to sincerely believe in the healing power and this will help.

The Czech Republic has its own traditions in the use of the drink. It is believed that the taste of beer is revealed only on the third mug. It is recommended to drink beer in three sips, the first to drink half a mug, the second and third the remaining half. Glasses are only suitable for porcelain and glass. It is considered unethical to pour or top up a drink. Not many will reveal the recipe for Czech beer.

Date of publication: 2013-01-04

Czech beer is considered to be the greatest achievement of the world brewing culture. For Czechs, beer is a matter of national pride and one of the main consumer goods. Any meal or just a short break from work is accompanied by an indispensable mug of intoxicating drink. Beer in the Czech Republic is of high quality and relatively low cost.

It should be noted that Czech beer is drunk quickly and easily. As a rule, it is less strong than the beer we are used to in the post-Soviet space. It is customary to drink the first mug almost in one gulp, within a minute or two. During the evening, you can calmly "persuade" 6-7 glasses, and you will not feel anything but spiritual uplift.

Few people know that the phrase "Czech beer" in the Czech Republic is also the official quality mark of the trademark. The right to place such a phrase on the label is granted only after a thorough audit by the State Agricultural and Food Inspectorate (Státní zemědělská a potravinářská inspekce). In 2009, only the brands Plzeňský Prazdroj (Pilsner Urquell), Radegast, Gambrinus and Velkopopovický Kozel (and only their products produced in the Czech Republic) had this right.

History of Czech beer

The history of brewing in the Czech Republic began in the 11th century, and at first the drink was brewed in every wealthy house. By the XIV-XV centuries, the first large breweries began to appear. The popularization of beer in the Middle Ages was promoted by monks who supported the body with a beer drink during long fasts (at that time, beer was distinguished by an increased density, which made it nourishing and very useful).

The key year for Czech beer was the distant 1839. The inhabitants of the city of Plzen (Bohemia, Czech Republic) decided to build the Měšťanský pivovar (“City Brewery”), and Joseph Groll, a representative of the most modern Bavarian brewing technology, was invited to the position of the chief brewer. The fact is that until that time beer was brewed by top fermentation, which made the drink dark and cloudy. The Bavarians, on the other hand, experimented with bottom fermentation with might and main and were on the verge of a "revolution" in brewing.

In October 1842, Josef Groll made a real breakthrough in brewing - he successfully combined bottom fermentation technology with selected hops from the vicinity of Zatec, which is characteristic of Pilsen with extremely soft water and pale malt. The result is a transparent, golden-colored beer with excellent taste. The beer brewed according to the new technology was named "Pilsner" and became a kind of "trendsetter" first in the Czech Republic, and then in Europe and the USA.

The popularity of the new beer has led to massive imitation. All who brewed lager beer called it only "Pilsner" and soon the term became synonymous with light, golden, bottom-fermented beer. In order to protect copyrights, the Plze Brewing Company in 1898 began to produce its beer under the brand “ Plzeňský Prazdroj"(For the Czech Republic) and" Pilsner urquell"(For Germany), which in translation means" Plzen authentic "(or" Pilsen from the original source ").

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Classification of Czech beer

The classification of Czech beer is no different from the standard international one, and in our article we will focus only on Czech terms concerning the density and color of beer.

Density of unfermented wort(i.e. dry matter content) is one of the most important characteristics of beer. It is this indicator that is indicated on the labels. The higher it is, the more extractives that are converted into alcohol during fermentation. Also, the content of nutrients in the beer (calorie content of beer) also depends on the density of the unfermented wort. Density used to be indicated by a degree sign (eg 12º), but nowadays it is common to use a percent sign (eg 12%).

By gravity, Czech beer is divided into two main classes:

• « desitka»(Or ten) means that the beer contains up to 10% wort, the fermentation cycle is 25-35 days, and the final alcohol share is from 3.5 to 4.5%;
• « two-piece"(Or twelve) means that the beer contains up to 12% wort, the fermentation cycle is about 90 days, and the final alcohol content is up to 5%; Such beer has a richer flavor bouquet, a slightly darker color (we are talking about a light dwan) and is considered more refined.

Desitka and dvantku are also called “ vomit"(Výčepní) and" lounger"(Ležák) respectively. Czech Vyčep is a place where beer is poured (whipped). Earlier, after brewing, which was carried out in the summer, the weaker (for the heat) beer was dragged to the vychep, and the other part was put aside until colder times, and it gained strength.

In our time, an intermediate version has appeared - “ one unit", Which is a way to bypass the increased excise tax on varieties with a density of 12% or more and, at the same time, satisfy the needs of lovers of stronger beer.

In addition to the above, there is an additional division of beer by density:

• stolni (table) - density up to 6%;
• íspeciálni (special) - density 13% and higher;
• portery (porters) - density 18%.

Beer strength(that is, the volume fraction of ethyl alcohol) is characterized by the percentage of alcohol in the finished product. Remember that when tasting beer (like any other alcoholic beverages) it is necessary to move from lighter varieties to stronger ones. Typically, the strength of the beer depends on the density of the unfermented wort, although there are other methods for increasing the strength of the beer.

Beer color... Beer, depending on the degree of roasting of malt, differs in color by:

• světlé (light) - a beer made predominantly from pale malt;
• polotmavé (semi-dark) - beer brewed on the basis of dark caramel and light malt;
• tmavé (dark) - A beer made primarily from dark malt.

Řezaná(ryezane) - beer obtained by mixing light and dark (it is the finished beer that is mixed, not malt). The ingredients to be mixed must be of the same brand and in a ratio of 1 to 1. Many Czechs drink beer according to the following scheme: first they taste dark and light beer separately (one mug at a time), and then mix them together in one “ryezane” mug.

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Czech beer is not just one of the variations of a popular hop drink all over the world, but a real national brand, a name controlled by origin. Despite the fact that there are many breweries in the Czech Republic, not all of them produce real “Czech beer”: in 2013, only 16 breweries could boast of such a privilege.

To receive the coveted status, the drink must:

• produced in the Czech Republic;
• pass a rigorous audit for compliance with all sorts of norms, criteria and local traditions, from color to density.

History reference. The Celts, who lived in Europe thousands of years ago, knew how to brew beer, as evidenced by the results of archaeological excavations, but this drink cannot be considered the forerunner of Czech brewing yet. The official date for the beginning of hop processing is considered to be 1088 - it was then that King Vratislav II transferred several bags of this plant to one of the monasteries with instructions to make beer, the records were preserved in the personal correspondence of the monarch. However, it is reliably known that beer was brewed in the Brzhevnov monastery since 993.

King Vratislav II - the "father" of Czech brewing

Breweries appeared a little later - in 1118 (first in the town of Brno, then in Plzen and České Budějovice), and only three centuries later, local production grew into large factories.

In 1842, the new Pilsner beer was introduced, a bottom-fermented lager with a characteristic mild flavor with hoppy bitterness, thick head and light golden color. The drink began a triumphant march across Europe, it was thanks to him that the world got acquainted with Czech beer. Today the term "Pilsner" refers both to a specific brand and as a generic name for Czech lager lagers.

Pilsner is the brand that gave the name to the whole variety

The First World War brought an economic crisis to Europe, many breweries could not survive the time of troubles and closed. Then the Czech Republic for a long time was part of the socialist camp, which also did not contribute to the development of the country's unique style. However, local brewers carefully preserved ancient traditions and even brewed beer according to family recipes, disregarding unified regulations.

Average characteristics. Almost all varieties produced in the Czech Republic belong to the light lager of the "pilsner" type. The color of the drink varies from light golden to almost black, and the strength ranges from 3 to 9 turns, but not all products of Czech breweries fit into this framework.

Types of Czech beer

By type of malt:

• light;
• dark;
• semi-dark;
• cut (blend).

Taste:

1. From barley malt:

• table (density<6%);
• wichepni (density 7-10%);
• sun loungers (density 11-12%);
• special varieties (density> 13%);
• porters (density> 18%);

2. Wheat (at least 33% wheat malt);

3. Non-alcoholic (<0,5%) или с пониженным содержанием алкоголя (<1,2%);

4. Fermentation (wort is added to the ready-made drink);

5. Flavored (with the taste of fruits, herbs, spices, honey, etc.);

6. From other grains (at least 33% non-barley and non-wheat malt).

By region of production:

• České Budějovice. Brewing in this city has been developing since the 13th century; the world's oldest Budweiser is produced here. A hundred years after the appearance of the Czech brand in the United States, the production of beer with the same name was established, which led to endless disputes over the right to the name, so this Czech beer is sold in America under the Czechvar brand.
• Pilsen. Homeland of Pilsner. In 1842, the local brewery hired Joseph Groll, a German brewer with a knack for making lager. Under the guidance of the new master, it was possible to obtain a light golden light alcoholic drink that has no analogues in the world.
• Prague. The history of Czech brewing is closely connected with the activities of monasteries in the capital of the country and the surrounding area.
• Brno and South Moravia. This region is better known for its wine-making traditions, but beer is not forgotten here either, and since the 2000s, there has been a real boom in mini-breweries with craft varieties.

Czech beer map

Popular brands of Czech beer

Pilsner Urquell ("the original Pilsner") - the very first Pilsner beer, which gave rise to a new style of brewing. The intoxicated drink has fruity notes in the "bouquet" and deep aroma.

Budweiser Budvar (Budweiser Budvar) - not to be confused with the American "Budweiser", one of the oldest and most popular varieties.

Velkopopovicky Kozel - produced since 1874, the dark variation of the brand is famous for its chocolate-fruity flavor.

Gambrinus (Gambrinus) - named after the king of Flanders, famous for his success in the field of brewing.

Radegast (Radegast) - produced since 1970, one of the most popular Czech beer brands in Europe.

Staropramen (Staropramen) - the second largest beer production in the Czech Republic, there are non-alcoholic varieties.

Krušovice (Krusovice) - produced in several "versions", the most delicious is a dark variety with a caramel-bitter aftertaste.

How they drink beer in the Czech Republic

Czechs love and know how to drink their national intoxicating drink. They argue that you can feel the real taste of beer only on the third mug, and it should be drained in three sips: first, drink half of the entire volume at once, then half of the remaining drink, and, finally, “finish off” the last quarter.

The following snacks are especially popular:

• cheese plate;
• salad of cheese, fish, onions and butter;
• pickled cheese with garlic;
• cold cuts;
• raw salmon mince;
• bread;
• salted or pickled fish;
• meat pudding.

Meat appetizers most popular

If you want something hot, the Czechs serve fried cheese, vegetable dishes, risotto to the table, but the classic dish of Czech cuisine is beyond competition - baked pork leg.

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 is definitely the first association that comes to mind for many. And it is not surprising, because more than 500 brands of excellent beer are produced in the Czech Republic, which most tourists from Russia must try during their holidays. I think the time has come to tell you about Czech beer.

The Czech Republic is the leader in beer consumption per person. Imagine: the average Czech drinks 132 liters of beer in year. According to this indicator, Russia is in 26th place. And the question of whether it is possible to call what the majority of Russians drink beer is still controversial. The popularity of beer in the Czech Republic is explained by its beneficial properties and the good combination 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

The Czech beer and brewing industry has a long history and long traditions. The first documented mention of a Czech brewery dates back to the brewery at the Břevnovský klášter monastery in 993.

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

The middle of the 19th century is rightfully considered 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 emergence of a sugar meter, mechanical cooling, widespread beer advertising. It was at this time that the industrial production of malt and beer was launched. Much attention was paid to the training of future brewers and the quality of beer.

What is Czech beer called?

According to Czech law, beer is considered: a frothy drink obtained by fermenting wort obtained from malt, water and hops. There should be no other ingredients in 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 the beer that is produced in the territory of the Czech Republic. The right to be called Czech beer is received by a drink that has passed the audit and quality control of raw materials, brews, and the final product by a special state inspection. In addition to a certain quality and place of production, Czech beer should have the following properties: rich taste, slight bitterness, minimal presence of foreign odors and tastes. On the Czech beer map, 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 Budejovice, which is supplied to more than 60 countries. 1.6 million hectoliters (hl) are produced annually.

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

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

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

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

Pilsner Urquell- bottom-fermented light beer, produced since 1842 in the city of Pilsen. The main features of the brewing of Pilsner Urquell beer are the Saaz hop variety, which grows only in Bohemia, due to which this beer has a characteristic bitter taste.

Radegast (Radegast)- this beer began to be produced in 1970 in the Moravian city of Frydek-Mistek. The Radegast beer 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 Is the most popular Czech beer brand that has been produced in Prague at the Smichov brewery since the 19th century.

Velkopopovický Kozel- the majority of Russians like to drink beer of this very brand. Beer production in Velke Popovice began 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 the numbers 10 ° and 12 ° on your beer labels.

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

12 ° (Dvanáctka) 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. Světlé (light)- beer brewed from light malt;
2. Polotmavé (semi-dark)- beer brewed from roasted and caramelized malts, which are blended with light types of malt;
3. Tmavé (dark or black) Is a beer brewed from roasted malt;
4. Řezané (cut)- this is light and dark beer poured into one glass in the same proportion. Most restaurants will simply mix light and dark beer for you, but the virtuosos pour it in such a way that you can see a clear boundary between the layers.

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. The most famous 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 that is used in the production of Czech beer.

Pils- light beer, full of rich taste, with noticeable 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 all over the world, but the Czech Pilsner Urquell is a role model.

Dividing Czech beer into groups

In addition to the 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 (dining room) Is a beer made predominantly from barley malt, with an initial wort gravity of up to 6.99 °.
• Výčepní (vychepni)- beer made mainly from barley malt, with a gravity of 7 - 10 °.
• Ležák (sunbed)- beer made mainly from barley malt, with a gravity of 11 - 12 °.
• Speciální (special)- beer made mainly from barley malt, with a gravity of 13 ° and higher.
• Porter (porters)- a dark beer made primarily from barley malt, with a gravity of 18 ° and above.
• Pivo se sníženým obsahem alkoholu (beer with a low alcohol content)- beer with an alcohol content of 0.5 - 1.2%.
• Nealkoholické pivo (non-alcoholic beer)- beer with an alcohol percentage not exceeding 0.5%.
• Pšeničné (wheat)- beer brewed from wheat malt, the proportion of which is not less than 1/3.
• Kvasnicové (yeast)- beer into which active yeast or wort is added after brewing. This type of beer contains more vitamin B.
• Ochucené (flavored)- beer to which flavors are added (fruit concentrates, herbs, flavors, honey or alcoholic beverages). I've seen beers with flavors of mint, hemp, grapefruit, orange, black currant. The alcohol content of this beer is from 1.5 to 15%.
• Z jiných obilovin (from other grains)- beer brewed from cereal extracts other than barley and wheat, the proportion of which is at least 1/3.

In addition to the aforementioned beers, there are beers with a high wort content, fortified beers, and beers with various flavors. More 120 Czech breweries produce 550 beer brands, which will be to the taste of the most discerning buyer.

Where will one of the most respected Czech beer scholars give an interview? Well, of course, in the pub. Therefore, I was not at all surprised that the editor-in-chief and publisher of Pivo, Bier & Ale magazine Pavel Borovits made an appointment at the Brewery Club, a popular Prague establishment known for offering more than a hundred different brands of foamy drink to the client.

The waiter quickly put two glasses of light beer in front of us. Pavel took a sip with pleasure and said approvingly: "Lounger". Ten. My favorite. "

Well, as for the ten, I understand - this is a density of 10%. But what does "lounger" mean?

- "Lezhak" or in English - "lager", it is, as a rule, light and light beer with a small percentage of alcohol. No more than 5 degrees. The classic Czech "lounger" is difficult to make. You need to have very good hops, high quality malt, clean water without impurities, and also use a special technology. A real "lounger" necessarily has such an important property as "nutritional value". This is when you drink one mug and immediately want to drink the second. You need to brew such beer for at least 8 hours. Further, it should lie down at a certain temperature from 30 to 90 days, so that all unnecessary impurities are gone from it. Not all factories can afford this.

Yes, about the "nutrition" you rightly noticed. I have often caught myself on the fact that as soon as you have drunk the first glass, you are already ordering the next. Moreover, this strangeness is characteristic of Czech beer. But is it correct to believe that thick foam is an indispensable sign of its good quality?

If you mean "lounger" or "stout", then yes. This is not necessary for ale.

What is beer for a Czech? Binge? A tribute to tradition?

May beer festival in Prague. It is important to remember: beer for Czechs is, first of all, a sincere conversation, and it is more important than the drink itself. Photo: AP

For us, beer is, first of all, a sincere conversation, and it can be even more important than the drink itself. Over a circle, people become more open, cordial. It is also something like traditional therapy - relieves stress, gives energy. During the feast, every person is a hero; any fables are forgiven him. The beer, take my word for it, contributed to the preservation of the Czech language. For quite a long time we lived near Austria-Hungary, and German was spread everywhere. And in "gentlemen" - as our pubs are called - the conversation was always carried out exclusively in Czech. When an epidemic hit the country in the Middle Ages, they did not drink water, which was a carrier of the infection, but drank beer - safe and healthy.

I also want to note that beer is both food and food for Czechs. The one who drinks it does not eat much; beer replaces both meat and fish for him. It is interesting that the monks during the fast, when they were forced to refuse food, were saved by beer. They called it "God's gift." If a brewer uses good quality malt, there are many healthy minerals in the brew.

Are you saying there are studies out there that support the medicinal properties of beer?

And a lot. Here is a clear example for everyone. Our traditional cuisine contains a lot of fatty foods. So beer helps the stomach to cope with it. The Czech can drink 5 or more mugs, but at the same time he is not drunk, but slightly cheerful. And in the morning he doesn't have a headache. There are beer spas. Go to Chodova Plana, in the west of the Czech Republic, where you can take beer baths under the supervision of doctors - they are very good for relaxation.

How does a Czech choose his favorite beer? Is it true that throughout his life he only drinks "his"?

Previously, this was the case, because people lived sedentary and consumed the product that was produced in their town or village. It's different now. Plze Urquell can now be bought anywhere. Although in different regions they prefer their brands. For example, "Radegast" is very popular in Moravia. In the west, in the Karlovy Vary Region, they love Chodovar.

Is it true that the average Czech drinks 144 liters of beer a year and is significantly ahead of the average German in terms of this indicator?

Truth. We are # 1 in the world. But here we need to make a reservation: if Bavaria were an independent state, it would be ahead of us, they drink more there - 200 liters per capita.

What is the difference between Czech and German beer?

Ours is more bitter. For a German, it is important to feel the malt in the drink. And we are interested in a slight bitterness in the aftertaste. Moreover, it should be just enough so as not to overdo it. Strike a balance! The slightest violation, and the beer is no longer the same.

I also heard that water is a very important factor?

Yes. In our water, the so-called. "Pilsen type" no minerals, it is soft. Water is 95% of success. Why, for example, can "Budvar" be brewed only in Ceske Budejovice? Because there is no such water anywhere else.

Does the law not regulate the strength of the beer produced?

It takes at least 8 hours to brew a high-quality "lounger" - beer, after a mug of which you want to immediately drink another one. Photo: Reuters

No. The law provides only a tax from the manufacturer, but it is paid not on the percentage of alcohol contained, but on the density of the beer. In addition, the tax is also taken from the seller, and thus the state receives a decent income from beer, which is 4 billion kroons a year. "Beer" tax has always been, since ancient times. Previously, he replenished the royal treasury, then became part of the state monopoly.

And why exactly did the Czech Republic become the world center for beer consumption?

The very geographical position of our country contributed to this. We don't have enough sun to make good wines. But there is very good water, there are excellent opportunities for growing wheat, barley, hops. And the very character of the Czech is in harmony with a leisurely drink in good company and a good conversation.

Are there any objective indicators that can be used to determine the quality of the drink, or does it all come down to purely subjective assessments?

We have a brewing institute. And there are professionals who can do microbiological analysis in a laboratory way. There are also very competent tasters. They define quality in many ways. Color. Smell. Taste. General impression.

Good profession. Probably there are many who want to become tasters?

Perhaps there are many who wish. But not everyone is capable. In the Czech Republic, I think, there are no more than 50 real tasters. There are more in the States - about 300 people.

And apparently, there are competitions or competitions of brewers in the world?

The largest competition takes place every 2 years in America - World Beer Cup. There the winners are determined in 95 nominations. In Europe - European Beer Star, this competition is held annually in Munich. 105 best tasters from all over the world are invited as arbitrators. I was one of them last year. There are fewer nominations here, only 65.

So which countries take the most prizes?

Germany and the USA. In recent years, Italy, Brazil and Japan have successfully competed with traditional beer powers. Beer is strengthening its position in the world. By the way, China produces the largest volumes.

It is strange that you named the Americans among the leaders. I remember just recently your President Zeman called their beer "puddle water."

No, I must admit, the small craft breweries there prepare a very good product.

Still, I want to understand how many sorts of beer do you produce now? They say there are hundreds of them.

Not certainly in that way. There are about 15 popular, traditional varieties. If you ask how many producers we have, there are more of them: 300 mini-breweries and 54 industrial enterprises.

What records have been recorded in Czech breweries?

A lot of them. For example, in our educational institution, which prepares brewers, one professor brewed beer with a gravity of 34%. It is called "Podskalska goat".

And they arrange competitions who will drink more beer?

No. It happens that they compete who will overcome their liter mug faster. Such a championship separately for men and women, in particular, takes place in the popular "Chodovar" brewery in the west of the Czech Republic. If I am not mistaken, the champions do it in 5 seconds.

Is it true that Churchill once uttered the phrase: "Beer makes a person stupid and lazy"?

I've heard about it too. But did he mean English ale? I'll give you another example. The famous Czech writer Bohumil Hrabal used to say: "After the third round, you are an idiot, and after the ninth, you are a genius." These are the words of a man who perfectly knew the world of beer and pubs.

Which is better - a mug or a glass? You watch a Hollywood movie and see how Americans drink beer straight from the bottle. It seems to me personally that this is a mockery of the drink.

I agree. They didn't have a beer culture. And so it took root. Of course, the taste of beer depends on what kind of dish you drink it from. Most correctly - from a tall glass or from a mug.

By the way, I drew attention to the fact that circles - at least in restaurants - are a thing of the past. What is the reason for this?

Marketing is exclusively with him.

In the west of the Czech Republic there are beer spas, where they take beer baths under the supervision of doctors. But if it is not possible to travel all over the Czech Republic, then a small "beer spa" can be found in Prague as well. Photo: AP

By the way, about marketing. Previously, all gentlemen had inscriptions in Czech and German: "Political conversations are prohibited." And it was not at all the fear of the secret police in the era of the Austro-Hungarian Empire. It's simpler: when people talk about politics, they get nervous. They lose their appetite. This means that the institution bears a loss.

How many gentlemen are there in the Czech Republic?

Oh, nobody knows for sure. There are 5 thousand of them in Prague alone.

We drink beer with salted fish. The Czechs categorically do not accept this. Why? And what are the best snacks for beer?

Any snack gets in the way of enjoying the taste of a good drink. If you really eat something, then the cheese is better Dutch, hard. We also produce such a special cheese, it is called "Olomouc curds".

Our tourists, having arrived in Prague, immediately run to those restaurants that have long been known to them from books and guidebooks. For example, in Shvekov's "U Kalikhu" ...

And they fall into a trap there. Into the trap. Because the service is disgusting, the food isn't tasty, and the prices are outrageous. Fleck has a very good beer and I can recommend it. "At Medvedka" - too. "Brewing club" where we sit. Here the "lounger" is the most delicious in Prague. If you want to taste the Pilsen beer, then go to the institution located in Mala Strana - "At the Groha" or "At Jelineku". These are not restaurants, namely pubs, gentlemen. If you want to taste the products of small brewers, it is better to go up to the Strahov Monastery. Or try the "Kinshperk Hare" - this beer is made in the Karlovy Vary region by immigrants from Russia. Or go to the "Pivovarsky Dum" - they experiment there interestingly.

In the Czech Republic, beer is the most democratic drink. Everyone can afford it. Are there varieties of expensive, say, like vintage cognac?

The Czechs themselves do not produce that. But here you can find the Dutch beer "Rasputin", it costs 5 euros for a 0.33 liter bottle. Very strong, there is 11% alcohol. And they say that a bottle can be stored for a quarter of a century. There is the Belgian Deus beer, which is even more expensive because it is made using the champagne technology. Or another Belgian beer called Trignac - it sells for 40 euros a bottle. In the UK I have seen a beer called "Nuclear Penguin", it has a strength of 32 and costs 50 euros.

Is the Czech beer bottled in Moscow or sold in bottles different from the local one?

Exporting beer is a complex topic. It should be understood that the greatest pleasure you will get if you drink beer directly from the brewer, where it was produced, where it is without filtration and pasteurization. In my opinion, the best way to cope with the problems of long-term storage of their products - without loss of quality - are the producers of "Budvar". Yes, properly bottled beer can be stored for 3 months or more, but it is still better to drink it within 2-3 weeks. The beer will not turn sour, but the taste is lost.

We had a very informative conversation. However, when I say goodbye, I cannot pass over such a slippery question in silence. There is a strong belief that if a person regularly drinks beer, then he will inevitably get fat.

Here we are now drinking "lounger". Do you know how many calories in your glass in terms of sugar? 12 pieces. How to combine business with pleasure? It's very simple. One of my friends drinks 4 or even 6 glasses, and then walks home, this is 8 km. And he doesn't even have a hint of a belly.

And one more piece of advice. If you are already firmly entrenched in a pub, then in no case should you be gluttonous. There is one of two things: either drink or eat. As a last resort, first take a bite, and only then move on to beer.

by the way

The first record of brewing in Bohemia was found in the annals of 1087. At first, beer was made exclusively by monks, and only later were knights, gentry, and then burghers allowed to brew. In the 13th century, the country had a "mile rule", according to which the distance between breweries had to be at least a mile.

According to opinion polls, 34% of Czech residents visit the pub 1-5 times a month, and 18% - 6-10 times a month. 80% consider beer to be a carrier of folk traditions, 56% - a source of fresh information.