Website:https://www.pivovarferdinand.cz/beer-from-benesov

PIVOVAR FERDINAND s.r.o.

For over 120 years we have been proud to bring a product of the highest quality. We use Saaz hops and our own malt from the floor malting house, of which there are only a few in Czechia. Our beer is bottom fermented and matures in lager cellars.

We give plenty of care and attention to the golden beverage, and we are not in a hurry during production. Everything is done in a way, so that Franz Ferdinand d´Este himself would be proud of us.

Beer from Benešov

Since 1897 we have been brewing beer which is honest and prepared according to the original recipes. This is a continuation of the tradition that the founder of the brewery, Archduke Franz Ferdinand d´Este, has already come up with. Under the Austro-Hungarian Empire, the Benešov brewery was unparalleled, and the local beer gained fame throughout the region.
 

The way to brew real beer

  1. Barley for brewing refining, selecting and storing
  2. STEEPING the water content in the grains is increased from 14 % to 45 % for 72 hours with aeration brakes
  3. GERMINATION the grain is spread out on the floor of the germination room and turned over every 12 hours, it germinates in four to five days
  4. KILNING drying malt at temperatures from 30 to 83 °C, 2 x 24 hours while the water content drops to 4 %; barley acquires colour and flavour
  5. Degermination of malt the malt roots are removed and the malt is stored in silos where it is left to mature
  6. MILLING malt is milled into crushed malt, while grains stay in large bits
  7. Mashing mixing malt with water at temperatures up to 37 °C, developing the correct pH, decomposition of starch to fermentable sugars, double mashing method: first mash – 63 and 72 °C, brewing, second mash – 72–75 °C
  8. Straining detaching the liquid part – the wort, from the solid part – the extracted grain
  9. BREWING the wort is flavoured with hops in a tank (100–200 g/hl), it is boiled for 2 hours, the hops are added 3 times, making a hot hopped wort
  10. Cooling the hot hopped wort is cooled down to the fermentation temperature of 6 °C using a plate cooler
  11. Main fermentation yeast is added to the hopped wort; bottom fermentation runs in open fermentation tanks at temperatures of up to 11 °C for 8 to 10 days, developing alcohol and releasing carbon dioxide
  12. Maturation in cellars fermentation of young beer in tanks continues at 2–3 °C for 30 to 90 days, saturating beer with carbon dioxide and refining its froth
  13. Diatomite filtration filtrated removal of the remaining yeast and other unwanted components
  14. Microfiltration cold pasteurization
  15. Beer bottling the beer is filled into kegs and bottles