Czech Beer

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Czech Beer

• Prepared by Jan Veselý,
• Czech Beer and Malt Association

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Geographical Indication

• The name of an area, specific location or country
  used to designate goods originating from that
  territory, provided the goods are of a certain
  quality and have a reputation or other
  characteristic that can be attributed to the
  geographical origin, and provided the goods
  originate from, or are processed or prepared on,
  the territory
• is generally applied for by manufacturers
  associations
• the period of protection is not restricted, nor
  is authorization for use required, i.e. anyone
  manufacturing on the territory whose products
  meet the quality requirement can use the
  geographical indication on their products
• has no owner, cannot be established by a license
  agreement, thus cannot be subject to trade or
  sale

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Comparison of Rights from Trademarks and
Geographical Indication
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Description of Czech Beer - I

• A light beer with a weak to mild aroma of light
  malt and hops.
• The color is golden-yellow, medium to high
  intensity.
• The beer is sparkly a compact white head forms
  when poured into a glass.
• Divergent aromas and flavors are inadmissible,
  malt and hops flavors are dominant.
• This beers kick is medium to strong, and is
  released slowly with carbon dioxide from the
  solution.
• The flavor is medium- to full-bodied.
• The beer is fermented less, which means it has a
  lower alcohol content.

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Description of Czech Beer - II

• A very important characteristic of Czech beer is
  its bitterness. The intense bitterness also
  supports the digestive process and is a source of
  stimulus to drink more.
• The absolute majority contains residual
  (unfermented) extract.
• It features a higher pH content and higher
  polyphenol substance content. The more intense
  color and the higher polyphenol content are a
  result of using the decoction method in the
  mashing process (as opposed to the infusion
  method).
• As for the technological side, the dominating
  factors influencing Czech beer are the
  composition of the grain mixture and the amount
  of hops, their harmonization with the choice of
  yeast strain, and the fermentation process used.
  All those elements are guaranteed by a long
  brewing tradition and the human factor.

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Ingredients

• Barley malt a light malt, also called Czech
  malt, which is produced from two-row spring
  barley. The barley varieties for producing
  barley malt are approved by ÚKZÚZ in Brno and
  recommended by VÚPS, a.s. Praha.
• Czech hops and hops extracts chiefly the
  varieties grown in selected localities of
  demarcated territories 1) atec area,
  2) Ústí area, 3) Trice area (see map).
• Water from local sources the water is
  classified as soft to medium hard.
• Brewers yeast bottom-fermenting yeast strains
  (Saccharomyces cerevisiae subsp. uvarum) are used.

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Geographical Areafor Czech Beer Production
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Proof of Origin

• Each beer manufacturer has its own list of
  suppliers of brewing ingredients.
• Records on buyers of finished products are also
  kept.
• Each product package is fixed with mandatory
  information about the manufacturer and the
  product.
• Those documentation requirements guarantee that
  the origin products can be tracked accurately.
• The manufacturing process is rigorously and
  thoroughly controlled.
• Monitoring of compliance with documentation
  requirements is performed by members of the local
  Czech Agricultural and Food Inspection office.

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Geographical Demarcation ofHops-growing and
Barley-growing Areas
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Production Method

• The mashing process is performed by the decoction
  method (from 1 to 3 rests), the infusion method
  is not used.

• In order to retain the characteristic flavor of
  Czech beer, at least 80 of the total grain
  mixture in each batch comprises malt produced
  from approved varieties.
• Once the mashing process has been completed,
  preparation of the wort begins (hops boiling).

• When the hops boiling process is over, the wort
  is cooled to the fermentation temperature up to 6
  to 8 C, aerated, then brewers yeast is added.

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Production Method - continued

• Primary fermentation takes place at a maximum
  temperature of 14 C and is a separate
  technological process from the secondary
  fermentation process, i.e. fermentation is a
  two-phase process.
• The secondary fermentation process takes place at
  temperatures close to 0 C. Once the beer has
  aged in conditioning vessels, the beer is
  filtered and then decanted in kegs, bottles,
  cans, or tanks.

• Shipments of unfiltered lagers (kvasnicové pivo)
  are also permitted.

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Historical Evidence of the Origins of Brewing in
the Czech Lands

• Beer was brewed and consumed by the pre-Slavic
  inhabitants of the demarcated territory, as well
  as by the original Slavic tribes
• The first record of beer production in the
  territory is linked to the Brevnov Monastery (the
  Benedictines brewed beer there in 993)

• Evidence of malting and brewing beer has been
  plentiful in royal, feudal and municipal
  chronicles since 1330

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Why Is Czech Beer Unique? (1)

• Czech beer is brewed via a prescribed method
  originated by Czech brewers, only within the
  defined territory, and using local ingredients of
  a certain quality and local water sources, which
  give Czech beer its distinct sensory
  characteristics
• Its uniqueness derives from the centuries-old
  tradition of brewing in a demarcated territory.

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Why Is Czech Beer Unique? (2)

• By passing down the technique from generation to
  generation, its distinct characteristics have
  been preserved to this very day
• Czech beers global reputation comes by virtue of
  the excellent conditions for growing malting
  barley and hops in the demarcated territory, as
  well as the high professional standard of
  employees obtained by studying at Czech brewery
  schools of all levels.

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Thank you for your attention!

• Cheers!