Promotion: Brew beer the Czech way

What makes Czech brewing so special, and how can you master this traditional process?


Every visitor to Prague wants to see Charles Bridge, Prague Castle, Old Town Square... but above all, they want to taste real Czech beer. Because the bottom-fermented Czech lager from Moravian malt and Žatec hops, slowly matured in the brewery cellar, it is a symbol of Czech experience gastronomy.

Traditional Czech beer is different from the beer types common in Western Europe, thanks mainly to the primary fermentation, which takes place in open fermentation vessels, and also the long and slow secondary fermentation in lager tanks at low temperature.

The combination of local, selected raw materials and adherence to a special production process results in an excellent beer that has a rich foam, is naturally saturated with carbon dioxide and has a distinctive malt taste.

The decoction method of wort production is typical for the production of Czech lager. Unlike the simpler infusion method, decoction gives a better yield of malt extract. The wort contains more fermentable carbohydrates and is, therefore, the basis for a perfect fermentation.

The primary fermentation in open fermentation vats allows deep fermentation of the soon-to-be beer, but also the manual collection of spent yeast, which forms foam on the surface of the wort. As a result, the dead yeast does not pass the undesirable bitter flavours to the beer.

Long secondary fermentation in pressure vessels at very low temperatures allows the beer to be naturally saturated with carbon dioxide and gives the beer a rich taste.

Czech breweries, which produce Czech lager in traditional way, do not pasteurise beer before sale. In brewery restaurants, beer is most often served directly from tanks into half-litre beer glasses, unfiltered, containing live yeast. The beer intended for resale and distribution to the commercial network is usually filtered using both low and fine filtration, including final microfiltration. This will ensure both colloidal and biological stability of the resulting beverage and a long consumption period.

The Czech company Czech Brewery System manufactures and sells all the equipment needed for the production of traditional Czech beer. However, it is possible to make virtually all kinds of beer from its malt, hops, water and its brewer's yeast known in Europe and America.

The basic product range includes:

I.     Wort brew system: The wort brew system includes all equipment needed to prepare the malt and boil the of wort before the beer fermentation process.

·      Brewhouses: The equipment needed to produce wort using the decoction or the infusion brewing method

·      Malt mills: Enable precise and fine grinding of malt grains

·      Steam generators: Hot steam heats the brewhouse, brewing liquor and other equipment

·      Wort coolers: For cooling and aeration of hot wort before its transport into fermentors

·      Water tanks: The stainess steel vessels to cooling and storage of drinking water and to heating and storage of hot water needed for the boiling wort and the wort cooling process

II.    Beer fermentation system: The beer fermentation system includes the beer production tanks and all equipment needed for the fermentation process.

·      Primary beer fermentation tanks: The non-pressure vessels designed for the primary fermentation of beer: open fermentation vats, cylindrical fermentation tanks, conical fermentation tanks.

·      Secondary beer fermentation tanks: Tanks for the secondary fermentation of beer under pressure: cylindrical beer maturation tanks, cylindro-conical tanks, insulated and non-insulated beer fermenters.

·      Complete beer fermentation sets: Fully equipped sets for the fermentation and maturation of beer under pressure, equipped with classical cylindro-conical tanks and all equipment for controlled cooling.

·      Yeast processing equipment: Equipment to safety store, revitalise, collect and dose the brewer´s yeast: yeast storage and regeneration tanks, yeast propagation stations, bottles for storing yeast.

III.   Beer conditioning system: All equipment needed for final beer preparation before sale. Cold hopping, additional carbonation, beer flavouring, beer filtration, beer pasteurisation. 

·      Beer conditioning tanks: Tanks with fittings for final beer treatment and temporary storage of beer under pressure, before sale and filling into sales packages.

·      Hops extraction equipment: Special equipment for cold hopping beer - extraction of hop into cold beer to ensure its stabilisation and high bitterness, typical for IPA beers.

·      Beer carbonation equipment: Device for the additional carbonation of beer. It is used in the production of beer with a short secondary fermentation time, for example ale.

·      Beer filtration equipment: Equipment for multiple filtration of beer before filling into sales packaging. Filtration is the mechanical removal of yeast from beer to ensure a longer shelf life.

·      Beer pasteurisation equipment: Equipment for heat treatment of beer before filling into sales packages. Pasteurisation is the inactivation of living organisms in beer by heat shock to ensure the stability of the beverage.

IV.   Beer filling system: The beer filling system includes all equipment for cleaning packages and isobaric filling beer into sale packages like kegs, bottles, PET bottles, Petainers, cans and bag-in-box. Also, machines for packing beer before sale, labelling of bottles and capping of bottles are in this category.

·      Filling beer into kegs: Equipment for washing, rinsing and sanitising stainless steel beer kegs and filling beer into kegs.

·      Filling beer into bottles: Equipment for washing, rinsing and sanitising bottles and for bottling beer. Equipment for bottle sealing and beer bottle labeling.

·      Filling beer into cans: Device for filling beer into aluminum cans and closing cans.

V.    Support system: The support system in breweries includes equipment needed for maintenance operations in the brewery, cooling and heating systems, control systems, measuring, cleaning and sanitising, gas systems etc.

·      Cooling system: Equipment for cooling water and tanks, equipment for cooling hot wort.

·      Measure & control system: Equipment for the measuring and regulation of temperature in tanks, control systems for the brew equipment and the fementation process.

·      CIP sanitation units: Equipment for washing, sanitation and sterilisation of tanks and pipelines in the brewery, for washing and sanitation of filters and filling machines.

·      Dispensing equipment: Equipment for tapping beer into glasses, cooling beer before serving, transporting beer from sales packages to tap stands.

·      Nitrogen equipment: Equipment for the production of pure nitrogen. Nitrogen is used as an inert pressure gas to extrude beer from tanks and beer kegs.

Contacts :

CZECH BREWERY SYSTEM s.r.o., Kolofíkovo nábřeží 1080/30, 747 05 Opava, Czech Republic

e-mail : | tel. +420-735-176-071 / +420-732-217-950 | web :

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