Czech beer can be diluted with water and still be real Czech beer. This recent claim by the Czech Beer and Malt Association has been fiercely attacked by the CEO of Budweiser Budvar UK, Tony Jennings. Describing it as “striking at the heart of what gives Czech beer its world beating quality” he also sees the statement as a betrayal of Czech beer enthusiasts worldwide and a sop to the interests of the global brewing companies, wishing to cash in on the EU protected label recently awarded to Czech beer.
Diluting beer with water is little talked about for obvious reasons but is used big-time, particularly by Global Brewing, to abolish the natural in the brewing process in the interest of minimising investment in plant and ingredients. Czech beer, says Jennings, owes its uniqueness and unchallenged drinkability by being brewed to the alcohol content required without dilution. “The difference between the two is like the difference between the analogue cheese you get in a burger and the real organically produced thing” he says. In 15th century Bohemia, Jennings added, hands would be chopped off for diluting beer. “Unfortunately this doesn’t happen anymore and in effect the Czech Beer and Malt Association has declared for the diluters”.
Budweiser Budvar is the one major Czech brewery which stands out against dilution. It sticks religiously to traditional natural brewing with its celebrated 100 days brewing cycle and leads the smaller local Czech breweries who are also keeping the flame. “I have nothing against dilution as an accepted process” says Jennings “ but I am against diluting the heritage and tradition of Czech beer. This statement means in effect that almost anybody brewing beer in the Czech Republic will enjoy the EU protection status- in other words it means nothing. As a result once great Czech beers run the risk of becoming dressed up names in an international’s portfolio rather than representatives of a great European style” (ends)
