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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 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
This episode is brought to you by:
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Today’s podcast is sponsored by BSG. When planning your next brewing journey, consider travelling domestically with your malt choice. As distributors of quality domestic malts like Rahr and Gambrinus, BSG gives you the freedom to explore a world of flavors but at local prices. So, you can cut costs but not quality. Start exploring at BSGCraftbrewing.com.
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