In 2006, the tradition of brewing beer returned to Loket. The right to brew beer was granted to the town by John of Luxembourg. This privilege was confirmed in 1352 by his son, Emperor Charles IV, and beer was brewed here until 1953. The new Loket brewery is located in the premises of the original malt house, today’s beer hall. In January 2011, the brewery hotel saw an increase in the space and the offered range of beers, now you can see light and dark eleven and bacon beer thirteen.
The St. Florian Family Brewery is part of the Emperor Ferdinand Hotel.
Beer production at a glance
The raw materials for beer production are cereals, water and hops. After the malt is scrapped (sprouted barley), it is followed by mashing, i.e. the process of mixing malt grit with water, which takes place in a mashing vat. Then mashing occurs. Mashing is a process in which substances from malt are broken down into complex polysaccharides and fermentable sugars under gradual heating. During straining, the liquid fraction – wort is separated from the solid part – of the threshing. By boiling the wort with hops, the bitter substances of the hops pass into the solution and the result is a hot wort. The wort is cooled in a whirlpool vat, the cooled and aerated wort is pumped into closed stainless steel cylindroconical tanks, where the brewer’s yeast is prepared. During fermentation, fermentable sugars are converted into alcohol and CO2. After fermentation, the “young beer” is cooled and, without settled yeast, is pumped into lager tanks, where it matures for up to several weeks. During the entire process, it is very important to observe the set temperatures.
Our beers are made only from the best Czech ingredients from the Žatec region, and we try to preserve traditional beer production methods in the brewery. We believe that you will appreciate our efforts and you will like the beers.
