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Our unique malt house


Our brewery is unique in several ways. No beer lover should miss our original malt house, where barley is soaked. The malt house was founded in 1872 and in 1887, it became an asset of the Archduke Franz Ferdinand d’Este. These days, the malt house only buys the high-quality barley from local suppliers. There are only six such malt houses in the Czech Republic. Annually, the malt house produces more than 2 200 tons of malt. Out of that, 450 tons are used in the brewery itself. The rest is sold to other Czech breweries or exported abroad.

The process of barley-soaking

While soaking barley in the soaking vessel, the original content of water in the grain is increased. This provides conditions for its germination and thus activation of biocytalyst enzymes. In the next stage of the process – germination of the grain on the threshing-floor – the consistence is changed through the action of enzyme complexes – mainly proteolytic, amylolytic, and cytolytic – which are gradually activated in the cereal grains. High–molecular starches and proteins undergo gradual fission. After the end of germination (5 to 7 days), the so called green malt is generated. It is being kilned on the malt kiln with the maximum temperature of 80–85°C. Through the modified regulation of the temperature increase and moisture decrease, an optimal amount of characteristic colour and aromatic substances is ensured. These substances are necessary in the next production of the wort.


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