Our Philosophy

	PIVOVAR FERDINAND TODAY Our Philosophy Pivovar Ferdinand prides itself on traditional beer brewing that respects time-tested methods. The beer undergoes bottom fermentation in open vats and matures in lager cellars. This method ensures the full flavor and character that our customers have come to love. An essential part of this process is the use of premium raw materials, including our own malt. Managing Director Ing. Petr Dařílek is behind the brewery's vision, while brewmaster and production director Jaroslav Lebeda oversees the quality of the beer.

PIVOVAR FERDINAND TODAY

Our Philosophy

Pivovar Ferdinand prides itself on traditional beer brewing that respects time-tested methods. The beer undergoes bottom fermentation in open vats and matures in lager cellars. This method ensures the full flavor and character that our customers have come to love. An essential part of this process is the use of premium raw materials, including our own malt. Managing Director Ing. Petr Dařílek is behind the brewery's vision, while brewmaster and production director Jaroslav Lebeda oversees the quality of the beer.

„Quality beer isn't made overnight.
Traditional methods and time are our
main ingredients."

Brewmaster Jaroslav Lebeda

OUR OWN MALTHOUSE The Foundation of Honest Beer One of the key elements of the brewery is its own floor malthouse, which produces 2,000 tons of malt annually. This malt is used not only by the Ferdinand Brewery, but also by a number of other breweries across the Czech Republic. Thanks to long-standing cooperation with the Bavarian Weyermann malthouse, Benešov malt is exported abroad as well.
„Having our own malt production is a rarity these days, but for Ferdinand, it is the key to preserving a full-bodied flavor." David Mareš, head maltster

OUR OWN MALTHOUSE

The Foundation of Honest Beer

One of the key elements of the brewery is its own floor malthouse, which produces 2,000 tons of malt annually. This malt is used not only by the Ferdinand Brewery, but also by a number of other breweries across the Czech Republic. Thanks to long-standing cooperation with the Bavarian Weyermann malthouse, Benešov malt is exported abroad as well.

„Having our own malt production is a rarity
these days, but for Ferdinand, it is the key
to preserving a full-bodied flavor."
David Mareš, head maltster

How and Where Our Beer Is Made

	PRODUCTION Production Under the Microscope At Pivovar Ferdinand, we stick to traditional brewing, which begins with the careful selection of raw materials and ends with long maturation in our lager cellars. The entire process—from barley to final bottling—takes place right here in our brewery, preserving historical methods while utilizing modern technology for quality control.

PRODUCTION

Production Under the Microscope

At Pivovar Ferdinand, we stick to traditional brewing, which begins with the careful selection of raw materials and ends with long maturation in our lager cellars. The entire process—from barley to final bottling—takes place right here in our brewery, preserving historical methods while utilizing modern technology for quality control.

The Malthouse – Where It All Begins

Malt is the core raw material of every beer, and at Pivovar Ferdinand, we make our own. We source malting barley from local farmers, allowing us to maintain quality control right from the start.

STEEPING Barley is steeped in steeping tanks for 72 hours, with intermittent periods of aeration and carbon dioxide extraction. The grain's moisture content reaches approximately 44–45%.	FLOOR GERMINATION This process takes 4 days. The grains are regularly turned ("plowed") roughly every 12 hours to prevent sticking and to ensure proper germination.	KILNING (DRYING) The malt is dried at temperatures ranging from 35 °C to around 82 °C, which gives it its signature color and aroma. This process takes 2 × 24 hours.	DEGERMINATION AND RESTING Rootlets are removed from the malt, which then rests for about 6 weeks before it is ready for brewing.

STEEPING

Barley is steeped in steeping tanks for 72 hours, with intermittent periods of aeration and carbon dioxide extraction. The grain's moisture content reaches approximately 44–45%.

FLOOR GERMINATION

This process takes 4 days. The grains are regularly turned ("plowed") roughly every 12 hours to prevent sticking and to ensure proper germination.

KILNING (DRYING)

The malt is dried at temperatures ranging from 35 °C to around 82 °C, which gives it its signature color and aroma. This process takes 2 × 24 hours.

DEGERMINATION AND RESTING

Rootlets are removed from the malt, which then rests for about 6 weeks before it is ready for brewing.

Our malthouse produces 2,200 tons of malt annually, used not only by us, but also by other breweries across the Czech Republic and abroad.

The Brewhouse – The Birth of Beer Wort

In the brewhouse, malt, water, and hops are combined to create wort—the foundation of beer. This process consists of several stages:

CRUSHING (MILLING) The malt is ground so that the husks remain as intact as possible, which aids in subsequent filtration.	MASHING IN The milled malt is mixed with water at 37 °C, and enzymes adjust the pH levels.	MASHING Gradual heating breaks down starches into sugars, with temperatures reaching up to 75 °C.	LAUTERING The separation of the liquid sweet wort from solid residues (spent grain/spent malt). This process takes 4 hours.	HOP BREWING The wort is boiled with hops for approximately 2 hours. The hops are added in three stages, which gives the beer its typical bitterness and aroma.

CRUSHING (MILLING)

The malt is ground so that the husks remain as intact as possible, which aids in subsequent filtration.

MASHING IN

The milled malt is mixed with water at 37 °C, and enzymes adjust the pH levels.

MASHING

Gradual heating breaks down starches into sugars, with temperatures reaching up to 75 °C.

LAUTERING

The separation of the liquid sweet wort from solid residues (spent grain/spent malt). This process takes 4 hours.

HOP BREWING

The wort is boiled with hops for approximately 2 hours. The hops are added in three stages, which gives the beer its typical bitterness and aroma.

After the hop boil, the resulting wort is cooled to 6–7 °C and pumped into the vat, where the main fermentation begins.

	Fermentation Room - the flavor of beer is born We add bottom-fermenting brewer's yeast to the chilled wort, which converts sugars into alcohol and carbon dioxide. Fermentation temperature: 10–11 °C, regulated by cooling Primary fermentation duration: 6 to 10 days Residual sugars undergo secondary fermentation in the cellars After fermentation, the beer moves to lager tanks, where it matures and acquires its characteristic flavor.

Fermentation Room
- the flavor of beer is born

We add bottom-fermenting brewer's yeast to the chilled wort, which converts sugars into alcohol and carbon dioxide.

Fermentation temperature: 10–11 °C, regulated by cooling
Primary fermentation duration: 6 to 10 days
Residual sugars undergo secondary fermentation in the cellars

After fermentation, the beer moves to lager tanks, where it matures and acquires its characteristic flavor.

Cellars - creates flavor Young beer rests in tanks at a temperature of 2–3 °C, where it continues to naturally carbonate with carbon dioxide. Draught beers rest for 1 month Special beers rest for up to 3 months During this time, the beer matures, gaining a smoother flavor and a fuller body.

Cellars
- creates flavor

Young beer rests in tanks at a temperature of 2–3 °C, where it continues to naturally carbonate with carbon dioxide.

Draught beers rest for 1 month
Special beers rest for up to 3 months

During this time, the beer matures, gaining a smoother flavor and a fuller body.

	Bottling and Pasteurization After maturation is complete, we filter the beer and prepare it for dispatch. Bottled beers undergo pasteurization at 60–70 °C, which extends their shelf life. For keg beer, we use microfiltration instead of pasteurization so that it retains the freshest possible flavor.

Bottling and Pasteurization

After maturation is complete, we filter the beer and prepare it for dispatch. Bottled beers undergo pasteurization at 60–70 °C, which extends their shelf life. For keg beer, we use microfiltration instead of pasteurization so that it retains the freshest possible flavor.

DESATERO SKUTEČNÉHO PIVA FERDINAND

Pivo s rodokmenem Jsme ryze český pivovar s historií sahající až do roku 1897.	Poctivá výroba, žádné zkratky Vaříme tradiční metodou – varna, spilka, sklep. Každý krok děláme tak, jak se to má dělat.	Základem je kvalita surovin Používáme vlastní slad z naší humnové sladovny a výhradně český chmel.	Stálá kvalita, žádné kompromisy Každá várka musí být dokonalá. Naše pivo chutná stejně dobře dnes i zítra.	Lidé s vášní pro pivo Naši zaměstnanci jsou zkušení pivovarníci, kteří vaří srdcem i rozumem.
Tradice i inovace Ctíme osvědčené postupy, ale zároveň umíme naslouchat a přicházet s novými nápady.	Podpoříme dobré hospody Nezaplatíme vám novou fasádu, ale dodáme vše, co potřebuje správný výčepní.	Kvalita za férovou cenu Skutečné pivo si zaslouží poctivou cenovku – žádné triky, žádné kompromisy.	Čistá spolupráce, žádné úpisy Nevážeme hospody smlouvami k výtoči. Budujeme férové vztahy, ne závislost.	Široká nabídka, celý rok Vaříme 14 stálých piv, 4 speciály a k tomu 3 druhy domácích limonád.

Pivo s rodokmenem

Jsme ryze český pivovar s historií sahající až do roku 1897.

Poctivá výroba, žádné zkratky

Vaříme tradiční metodou – varna, spilka, sklep. Každý krok děláme tak, jak se to má dělat.

Základem je kvalita surovin

Používáme vlastní slad z naší humnové sladovny a výhradně český chmel.

Stálá kvalita, žádné kompromisy

Každá várka musí být dokonalá. Naše pivo chutná stejně dobře dnes i zítra.

Lidé s vášní pro pivo

Naši zaměstnanci jsou zkušení pivovarníci, kteří vaří srdcem i rozumem.

Tradice i inovace

Ctíme osvědčené postupy, ale zároveň umíme naslouchat a přicházet s novými nápady.

Podpoříme dobré hospody

Nezaplatíme vám novou fasádu, ale dodáme vše, co potřebuje správný výčepní.

Kvalita za férovou cenu

Skutečné pivo si zaslouží poctivou cenovku – žádné triky, žádné kompromisy.

Čistá spolupráce, žádné úpisy

Nevážeme hospody smlouvami k výtoči. Budujeme férové vztahy, ne závislost.

Široká nabídka, celý rok

Vaříme 14 stálých piv, 4 speciály a k tomu 3 druhy domácích limonád.

	Where to find us: Táborská 306, 256 01 Benešov
	Where can you call: +420 317 722 511

Our Philosophy

Our Philosophy

„Quality beer isn't made overnight. Traditional methods and time are our main ingredients."

The Foundation of Honest Beer

How and Where Our Beer Is Made

Production Under the Microscope

The Malthouse – Where It All Begins

The Brewhouse – The Birth of Beer Wort

Fermentation Room - the flavor of beer is born

Cellars - creates flavor

Bottling and Pasteurization

DESATERO SKUTEČNÉHO PIVA FERDINAND

„Dej Bůh štěstí!“ – tradiční pivovarský pozdrav doprovází každý první doušek.

„Quality beer isn't made overnight.
Traditional methods and time are our
main ingredients."

Fermentation Room
- the flavor of beer is born

Cellars
- creates flavor