Today, Czech beer is rightfully considered one of the most famous in the world, along with German beer. The intoxicating drink has a strong reputation that has been built over centuries. Strict quality control also played an important role in the process of its formation.
Czech beer is a protected geographical trademark. In order for products to be sold under it, an audit is carried out to control the raw materials, the preparation process and the properties of the finished drink. In 1997, the classification of Czech beer was completely changed. Today, there are more than 400 breweries in the country and more than 1,000 different brands are registered. One of the Czechs’ favorite beer snacks is utopenets. A national dish consisting of pork sausages “drowned” in a spicy sauce with spices.
In Russia, many people love Czech beer, but among the variety of varieties it is difficult to choose one and call it the best. The intoxicating drink from the Czech Republic is a true treasure of the nation, which was created thanks to the careful preservation of centuries-old traditions. On September 27, lovers of this intoxicating drink celebrate International Czech Beer Day - a real hop holiday, a great occasion to get together with friends.
Beer in the territory of the modern Czech Republic was brewed by the Celts, an ethnic people who once inhabited almost all of Europe right up to Ireland. The first mentions of brewing are found in written sources dating back to the 11th century. At that time, there was a strict ban on brewing beer in the Czech Republic. Only monks in the territories of monasteries could cook it. Subsequently, this ban was lifted only in 1250.
Hops were used long before this for many purposes, from medicine to making rope, but Czech monks were among the first to make them the main ingredient for beer.
The Czechs created a unique brewing technology, thereby being several centuries ahead of other countries. Subsequently, this recipe, perfected over the years, was actively borrowed. When the ban on brewing beer was lifted, the first private breweries began to open in the Czech Republic, which appeared in the cities of Svitavy and Ceske Budejovice. Brewing gradually became an important part of Czech culture. In the 17th century, with the support of Ondřej Pope, the “Brewing School” was created here, which became the first in Europe.
The first beer brewed in Czech breweries was called “white” because of its characteristic color. It bore little resemblance to those intoxicating drinks that are bottled in factories today. The monks used top-fermenting yeast, which gave a cloudy white hue. A little later, the Czechs switched to bottom-fermenting yeast and began brewing the so-called “old beer.” Its production took more time, since this beer required strict adherence to a certain temperature regime.
According to some sources, "old beer" is considered one of the world's first lagers. According to the most common version, it was first brewed in Bohemia, from where the recipe subsequently fell into the hands of the Bavarians. Some provide evidence in favor of the fact that the Czechs were the first. For unknown reasons, “old beer” disappeared over time from the Czech brewing tradition, which is why there are so few references to it.
During the Hussite War, many Czech breweries were destroyed, including the largest plant in Prague. The industry went into temporary decline, and during its slow revival, the Czechs began brewing wheat beer using top-fermenting yeast.
In the 19th century, the Czechs tasted the excellent German bottom-fermented beer and started its production for the second time. After World War II, Czech brewers experienced difficult times. They had two options: to modernize the surviving industries or to remain faithful to old traditions. The second option allowed brewers to maintain high quality of the product.