Minipivovar Vyšší Brod

The brewery was built and put into operation in 2008 in the cellar of one of the historical houses of the Vyšší Brod square. The cellars underwent a complete reconstruction so that the young owner and brewer Jiří Fojtl could restore the tradition of brewing law. The brewery is with its maximum annual exhibition of about 500 hl, the smallest in the South Bohemian region. However, it has something to build on. The brewery was first mentioned in the Cistercian monastery in Vyšší Brod in 1380 and another, the Burgher Brewery, was active in Vyšší Brod in 1530-1944. In czech republic country it is brewed using the classical decoction method, which is typical for Czech beers. Minipivovar Vyšší Brod use only traditional ingredients such as malt, water, hops and noble brewer's yeast. The beer is aged at lower temperatures, which does not accelerate the whole fermentation process. So you can be sure that it is always fresh, properly fermented and fit. The beer is unfiltered and unpasteurized, retaining all the health benefits and vitamins. Higher bitterness not only has a pleasant taste but also has a beneficial effect on digestion.