Czech Beer - A very short history - Brewing technology - Why drink our beers?

The history of Czech beer is many hundreds of years old and the tradition of the process was usually handed down from generation to generation.
The first mention of beer production in the Czech lands comes from the Břevnov Monastery. The record states that in 993 the Benedictine monks produced wine and beer.

Supposedly, the oldest document on the cultivation of hops in the Czech lands is the endowment document from Prince Břetislav of the 1030s.
A milestone in the history of Czech beer was the year 1842 when beer bagan to be brewed in Pilsen and there was development in technology.

So what is beer?
Beer is a mildly alcoholic and tasty beverage, produced from water, hops and barley. The hop extract gives the beer its bitter, acidic and aromatic quality. Barley comes to the brewery in the form of malt, the necessary ingredient for the brewing process. The malt is extracted from selected malt barley by a process of soaking, germinating and drying in the brewery and the crushed malt is mashed at high temperatures in the mashing tun. Part of the dense liquid - the mash - is released into the mash boiler.

After being boiled it is drained back into the mashing tun. The whole process is called mashing. Then the beer goes to the fermenting room (for the 1st process of fermention) and then to the cellar where the second fermentation takes 7 days. The next step is the filtration, when the beer is pasteurized in the bottling plant.
So this was a very short description of how to make beer.
I really can not recommend to you to try this at home, but I advise you to test the beer in the Czech Republic from
Plzeň - Pilsner Urquell,
Budějovice - Budějovický Budvar,
Humpolec - Bernard,
Vélke Popovice - Velkopopovický Kozel,
Krušovice - Královský pivovar Krušovice ...and many, many others.

The two most popular strengths of beer are the “desítka”, which are 10 degree beers (about 3% ABV), and the “dvanáctka” 12 degree beers (about 4,5% ABV). A “dvanáctka“ beer is stronger than a 10 degree beer. The % figure has no bearing on the beer's colour and it is common to see 10% and 12% pale “světlé pivo” and also 10% and 12% dark “tmavé pivo”. Dark beer is usually sweeter because of burnt sugar used in the production process. This is the reason why many women prefer dark beer. But the flavour is not the only reason why women drink dark beer...it also makes womans' breasts nicer and bigger.
To drink 1 or 2 beers per day is very healthy for your stomach and aids the natural digestive process (especially Pilsner Urquell). We certainly don't need to remind you of how good its flavour is, which you will love, and this is the reason why we (Czechs) love beer.

Simply, it is delicious!