Documents show a brewery at the Břevnov monastery in Prague as early as 993. There have been interruptions over the centuries, but the current Břevnov Monastery Brewery of St. Adalbert (https://www.brevnovskypivovar.cz/) is the third incarnation, founded in 2011. This one has gained local and international fans for aromatic and highly drinkable pale lager, Benedict 12°, a well as for its other beers, including an imperial stout, a monastic IPA, and a 9 percent ABV imperial lager beloved by the Břevnov’s own Benedictine monks.
In this episode, Břevnov brewmaster Aleš Potěšil discusses their approach to these exceptional beers, including:
leaning into Saaz hops and whirlpool additions for distinctive aroma
the meaning of pitelnost, and aiming for great drinkability
the importance of malt specs and protein content in ensuring sufficient body
the benefits of decoction mashing, including both body and higher attenuation
the Břevnov double-decoction process, step by step
adjusting the mash steps and times depending on malt specs
reducing and managing diacetyl to accentuate body
bringing Czech-style drinkability to an IPA
And more.
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