Metodo di produzione
The procedures and the equipment used for production of this beer are based on the professional experiences and practices acquired by generations of brewmasters and further developed in accordance with modern knowledge in the brewer´s field. The hopped wort of Ceskobudejovické Pivo PGI is produced exclusively by the two-mash decoction method with the open straining of unhopped wort and wort boiling under the atmospheric pressure. The strain of bottom-fermenting yeast is used for the pitching, which was selected and now produced and preserved in the brewery. The fermentation is performed in vertical cylindro-conical tanks with the controlled temperature from 6 to 11°C, while the lagering is separated from fermentation (double-step technology) and is performed exclusively in horizontal tanks. The period of lagering corresponds to the principles of a long term cold lagering with temperature no more than 3°C. After a lagering period the beer is filtered and filled in consumers' or transport packaging.
Aspetto e sapore
The Ceskobudejovické Pivo PGI is a pale beer with a typical bright golden-pale colour and smooth creamy head when poured in a glass. High content of polyphenols donated by Zatec fine aroma hop is a base for inviting drinkability and acceptability of all types of Ceskobudejovické Pivo PGI. This beer is characterized by lower intensity of smooth and gentle bitterness, by malty taste, which is given by difference between apparent and achievable degree of fermentation, by crispy taste, originated by natural fermentative carbon dioxide only.
