Medvarik's
Courtyard

Each batch — 6 days
of honest work

Scroll down and watch the glass fill along with the brewing process. No shortcuts — just time, water, malt, and hops.

1. Mashing Malt is mixed with warm water. Enzymes break down starch into sugars. The right temperature is everything.
2. Lautering and boiling Wort is separated from the spent grain and boiled for 90 minutes with the addition of hops. Bitterness, aroma — everything is formed now.
3. Fermentation Yeast converts sugars into alcohol and CO₂. Pale lager ferments with bottom culture at 8 °C for 7 days.
4. Secondary fermentation and lagering Lager cellar, 1–2 °C, 30–50 days. Beer matures, matures, and matures. This is our advantage over the industry.
5. Filtration and bottling Gentle plate filtration — just enough to keep the beer alive. Then into tanks, kegs, or bottles.
6. Drafting Correct temperature, clean draft system, two-pull technique. Only now is the batch at its goal.