Description
Sentic honey beer Kvasar is produced by the classic brewing technology of the so-called bottom fermentation. During maturation, real bee honey is added to it in a cold way. This means that all the healthy substances contained in honey remain in their full active form throughout their shelf life. The sugars in honey are converted to alcohol and carbon dioxide during fermentation. Matured and aged Kvasar beer is bottled in 1.5 PET bottles without filtration, pasteurization, without any chemical and thermal treatment, which are elastic and are able to respond to increasing pressure during transport and storage. The sediment in beer is made up of fermenting microorganisms that contain B vitamins. Sediment in beer corresponds to the standard and is typical for real unfiltered beers. From a young age, Mr. Jelínek became a beekeeper and knew that honey was made into a delicious drink called mead, which has been a recognized medicinal drink since time immemorial. It occurred to him to add honey to the fermenting wort and observe how it would affect the resulting flavors. The beer got a softer, fuller and sweeter taste. The resulting taste depended on the amount of honey added. Mr. Jelínek's effort was to produce beer which, due to its taste, still belongs to the Pilsner and Czech beers, but they differ in their characteristic form. Beers with a strong honey flavor are already moving away from this intention and are not among the beers of the Czech character. Because Mr. Jelínek's recipes are protected by the state, it is not possible to describe detailed procedures for the production of his Quasar
