Lezhak (Ležák) is a Czech beer made using a special technology. The intoxicating drink is brewed from premium varieties of hops and malt for eight hours, and then aged for at least a month. The result is a beer with a mild flavor and pronounced hop bitterness. The classic Lounger is characterized by good carbonation, a clean aromatic profile and a clear body.
Historical information
The Czech Republic is one of the centers of world brewing. In the country since XII, hops were grown and exported, and monks were engaged in the production of foamy drink. Medieval production technology was far from perfect. In most cases, the monastic enterprises brewed beer from wheat, which was cloudy and not of high quality. In 1295, King Wenceslas II granted the right to all residents of the city of Plzeň to brew and sell beer directly from their homes, which was previously only allowed to nobles.
The industry developed rapidly until the sixteenth century, and in 1588 the first textbook on brewing by Tadeas Hayek was printed in the Czech Republic. Further progress was halted due to years of wars and massive plague epidemics, which led to a decrease in the quality of beer throughout Central Europe. In the first third of the XNUMXth century, bottom fermentation began to be practiced in the Czech Republic, which was invented by Bavarian brewers. Czech masters improved the technology and began to dry barley in ovens, which made it possible to obtain a transparent drink of golden color.
Beer “Lezhak” appeared thanks to the master Josef Groll, who worked in Pilsen in the second half of the XNUMXth century. He combined German bottom-fermenting technology with Czech ingredients – pale malt and plenty of local hops. After fermentation, the drink was aged for at least a month, during which time it acquired a bitter taste and was saturated with carbon dioxide. Such beer could be stored for at least three months.
Unlike eastern Germany, the industry continued to develop in socialist Czechoslovakia. Most of the breweries were state-owned and continued to produce pale pilsner (světlý ležák), often referred to as pale lager. The composition included soft water from natural sources, pale barley and Saaz hops, which gave the drink a characteristic aroma and bitterness. The strength of the beer did not exceed 5%.
Currently, Czech companies continue to apply the classic Ležák beer production technology, which includes three stages:
- Mashing for at least 8 hours.
- Fermentation for two weeks at a temperature of +10 °C.
- Exposure from one to four months.
During this time, all unnecessary impurities leave the drink, which makes it very light, pleasant to the taste and drinkable. Since the production of beer takes a long time, not many enterprises are involved in the production of beer. The most famous Czech beer is “premium lounger” with a density of 11-12% and an alcohol content of about 5-5,2% vol.
Famous brands of beer Lezhak
Mandatory conditions for the production of Lezhak beer are high-quality malt, hops and soft water from natural sources.
Popular brands:
- Bernard Svatecni Lezak manufactures a plant in the town of Humpolec in the Vysočina region. Beer of light golden color is distinguished by the aroma of herbs and a refreshing taste with hints of freshly baked bread, hops and malt;
- Zeleznohorsky lezak is a beer from a small factory in the Czech city of Třemošnice. The aroma of the drink resembles wine, hops, wheat croutons and herbal bitterness are felt in the taste;
- Krušovice Lezák is one of the most popular brands in the Czech Republic. Beer with the aroma of honey, hops and pears. In the velvety taste, spicy notes of hops and the sweetness of malt come to the fore, the aftertaste is long with fruity tones;
- Královský Ležák 12 – brewed from wheat and barley malt with the addition of szatec hops. A drink of bright golden color with a pronounced and prolonged bitterness.
How to drink Lezhak
Czech Lezhak is combined with national dishes that are usually served with beer: garlic croutons, bacon, sausage and brawn. Also, all types of young and aged cheeses are suitable as an appetizer.
Popular dishes for beer in the Czech Republic: tartar, garlic soup and pasta with cracklings.
