Paperwork present a brewery on the Břevnov monastery in Prague as early as 993. There have been interruptions over the centuries, however the present Břevnov Monastery Brewery of St. Adalbert is the third incarnation, based in 2011. This one has gained native and worldwide followers for fragrant and extremely drinkable pale lager, Benedict 12°, a properly as for its different beers, together with an imperial stout, a monastic IPA, and a 9 p.c ABV imperial lager beloved by the Břevnov’s personal Benedictine monks.
On this episode, Břevnov brewmaster Aleš Potěšil discusses their strategy to those distinctive beers, together with:
- leaning into Saaz hops and whirlpool additions for distinctive aroma
- the that means of pitelnost, and aiming for nice drinkability
- the significance of malt specs and protein content material in making certain enough physique
- the advantages of decoction mashing, together with each physique and better attenuation
- the Břevnov double-decoction course of, step-by-step
- adjusting the mash steps and occasions relying on malt specs
- decreasing and managing diacetyl to intensify physique
- bringing Czech-style drinkability to an IPA
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