The process of brewing Budvar
Respect of tradition
Our brewery is devoted to tradition and Czech beer in particular. As a consequence, the production process of Budweiser Budvar beer does not differ from the original production procedure. Similarly, only the best raw materials without any artificial modifications are used in the production of our beer.
Water
Pure clean natural water from our 300 metres deep artesian wells is of top quality and contributes to the characteristic taste of our beer, rendering it priceless. No chemicals are used in the process of water modification.
Malt
Quality malt represents the basic raw material for the production of our national drink. Needless to say, Moravian malt, one of the best in the world, enriches Budweiser Budvar beer with an inimitable golden colour.
Hops
Hops ar e a highly important ingredient, the spice of beer. Female heads of Žatec hops (Saaz), which are - quite rightly - appreciated the world over, are responsible for the uniqueness of Budvar beer, bestowing it with inimitable, mild hop character and aroma.
Brewing
From the very beginning, traditional Czech beer should be brewed up to the final gravity (FG). Therefore, it should not be brewed up to the gravity of 14-16 by weight and subsequently thinned with water onto the gravity of 10 or 12 by weight in the other production phases. This principle of beer production is painstakingly observed by our brewery.
Cease fermenting
The traditional Czech lager should lie in the maturing cellar at a low temperature (2°C) for at least 60 days. Budweiser Budvar Pale Lager matures for as many as 90 days, the result of which is a pure, rounded and rich flavour. Budweiser Budvar Lager is characterized by deeper fermenting, which gives it a higher alcohol content, and lower content of residual sugar.
The accompanying text of the brewery virtual visit provides a detailed description of the beer production in Budweiser Budvar.
