392: Zichovec Nods to Czech Tradition While Exploring Modern Craft Beer

Dec 20, 2024

In this discussion, Adam Huml, a marketing and design expert at Zichovec, shares insights into the innovative world of Czech craft brewing. He explores the brewery's daring approach, blending traditional methods with modern styles like hazy IPAs and pastry stouts. Adam delves into the use of experimental Czech hops, the impact of decoction techniques, and the significance of local ingredients. He also highlights the art of balancing historical brewing traditions with contemporary flavors, shedding light on how Zichovec is redefining Czech beer.

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ANECDOTE

Zichovec's Beginnings

Zichovec Brewery started in 2012 as a small restaurant brewery.
It grew rapidly due to increasing demand for craft beer, expanding styles, and moving to Louny in 2016.

INSIGHT

Organic Evolution of Craft at Zichovec

Zichovec's focus on modern craft beer styles emerged organically from the owner's openness to new ideas.
The brewery's proximity to Prague and the growing Czech craft beer scene further fueled this evolution.

INSIGHT

Hop Exploration and Collaboration

Zichovec collaborates with the Research Institute of Hop Breeding, tasting and evaluating experimental hops.
Martin Urban discovered his favorite hops, such as Comfort, through this process, including aromatic varieties like Saturn and Pluto.

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It’s easy for New World brewers to lump Czech beer into the “historical” category, but—while many prominent brewers there focus intently on the lagers we all love—a growing contingent are also tackling evolving styles such as hazy IPA, fruited sour, pastry stout, and more—and they’re often doing it in their own ways.

In Louny, a historic town about 40 miles northwest of Prague, Pivovar Zichovec is just such a brewery. Lager is their biggest category, but they’re not locked solely into traditional styles, and they’ve been exploring just how far they can go in making trendier styles such as hazy IPA, but using Czech ingredients and processes.

In this episode, Zichovec’s Martin Urban, Adam Huml, and Honzik Petru discuss:

brewing with experimental Czech hops
evaluating the impact of decoctions through triangle testing
adding barley flakes to mitigate higher modification in lager grain bills
favorite newer Saaz varieties for lager
brewing fresh-hopped Czech pale lager
why direct-fired kettles matter for decoction
hazy IPA with modern Czech varieties such as Ceres and Saturn
using enzymes to unlock thiols
brewing with help

And more, including this take from Huml: “When you’re doing a triple decoction and you don’t have [a direct-fired kettle], you’re just burning gas.”

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