We are here for it every day. It is important not to rush anything… We think of it when you are still asleep… And in the evening, in the evening, it will not let us sleep!


Malts make a fundamental part in the resulting taste, colour and the aroma of beer. It is made from a specially cultivated spring barleys in malt houses.

The following malts and cereals are used for brewing the wide portfolio of PRIMATOR beers:
PILSEN LIGHT MALT – it is a basis of the Czech beer
BAVARIAN (Munich) – used for fullness and bread taste of beer
CARAMEL MALT – it adds a caramel flavour and aroma to beer
COLOURED MALT – it adds a dark colour to beer
WHEAT MALT – it is a basic flavour and raw ingredient of the Weizenbier beer
SMOKED MALT – it adds fine smoke taste
ROASTED BARLEY – it adds bitter coffee taste
NON-MALT BARLEY – it adds smoothness to beer


Hops, as one of the three basic raw ingredients for beer production, are represented by dried hop heads of female European hop plants. It gives beer typical bitter taste, which contributes to the formation of a characteristic aroma.

PRIMÁTOR brewery brews most into its beers
MALT – aromatic hops

The following are brewed to top fermented beers:
GOLDING – aromatic hopsl
NORTHERN BREWER – bitter hops


Brewing water is one of the basic raw ingredients for beer production and its composition has a significant effect on the final product.

Beer and lemonades of the PRIMÁTOR brewery are made of high quality water coming from the state nature reserve of Adršpach-Teplice Rocks in the protected landscape area Broumovsko. This is quality spring water, which is also suitable for the preparation of infant nutrition.


We brew our beer with love
A brewer of the Náchod brewery, Petr Kaluža, graduated from the Institute of Fermentation Chemistry and Bioengineering of the University of Chemistry and Technology in Prague, major Beer Industry and Brewing. Under his leadership, the brewery offers the widest portfolio of beers – a total of 15 kinds and 3 seasonal beers.

The brewer and his whole team brew our beer with love according to the traditional recipes, with the emphasis on the selection of quality raw ingredients and originality.


Production technology

1. Mixing with water

JThis is the first mixing of ground malt with brewing water in the mixing tun. Water has temperature of 37 °C and the ground parts of the malt grain soften and partially melt. The resulting mixture is called “mash”.

2. Sparging

The 80°C water is added to the mash in order to raise the total temperature to 52°C. By this the wrapping parts of starch grains begin to disintegrate. Starch thus becomes more accessible to the action of enzymes digesting it into simpler sugars – amylase.

3. Mashing

Mashing is the process of converting the desired components of the malt extract – malt into a solution, it is made in the mashing pan. Mashing is performed by the infusion or the decoction method. A single heated mashing pot (vessel No. 5 or a mashing pan) is sufficient for the infusion. Weizenbier, Pale Ale and Stout are brewed by the infusion mashing. In the decoction method of mashing, a portion of the mixture volume is separated – the mash, which is processed separately and brewed (vessel No.6 or mashing pan) after mixing with water. Czech light, semi-dark and dark beers are brewed by use of the decoction method.

4. Filtration

The separation of wort from a solid part. It takes place in two phases, the filtration of the front part and spargings – malt rinsing. A solid part of malt – the glumes are used as a filtering material and after that it is not used any more.

5. Wort brewing

The wort obtained by the filtration is brewed in the wort pan with hops for 90 minutes, the hops are added three times, the result product is hot wort. The physical and chemical changes occur in hop brewering, which stabilise wort concentration and composition. Here the extract of the original wort is measured with a brewery refractometer.

6. Whirling tun

A standing cylindrical vessel into which hot wort is tangentially pumped. A sludge cone is formed in the centre of the vessel, the clear wort is then extracted for cooling.

7. Cooling

Wort cooling is carried out in a plate cooler, where the hot wort is cooled to a ferment temperature of 6°C.

8. Primary fermentation

The aim of the fermentation of beer is the controlled conversion of carbohydrates to alcohol and CO2 and the creation of suitable sensual characteristics of beer. Brewers’ yeast is added to the cooled wort, and in the open vessels the bottom – fermentation takes place at 6–11°C, lasting 6–10 days. Top yeast is used during the fermentation of Weizenber, Pale Ale and Stout. The primary fermentation takes place at temperatures around 22°C. This yeast is a little sedimentary.

9. Second fermentation

The aim of the second fermentation is to achieve optimal sensual characteristics, carbon saturation and clarification. Young beer ferments in the tanks at temperatures of 0–3°C for 50–90 days, then the beer is saturated with CO2, thereby creating the foam and the beer with a whole taste of the original characteristic.

10. Beer filtration

The beer must be adjusted before tapping in a way that it does not change its clearness in the shipping container for several months. The filtration is performed in the silicon filter, where yeast and other unwanted substances are removed.

11. Tapping

There is a seemingly simple task at the tapping – to tap the beer into barrels or bottles. Beer cannot be improved with tapping, but many things can go wrong. It is important during the tapping to stop the access of oxygen and that we preserve the original sharpness, aroma and taste of beer!

In the barrel room the barrel must be thoroughly washed – both from the outside and especially from the inside. It often happens that also the lye and the acid have a field day. After thorough rinsing with water and final sterilisation with steam we pressurise the barrel with the inert gas – carbon dioxide. Then finally we fill the barrel with beer. Proper filling of the beer keg confirms both the flow meter and the correct weight of the full barrel. In an hour, we wash and fill 60 barrels.

At the bottling line, the bottles are cleaned with hot liquor, which simultaneously removes old labels. The bottles are then checked several times if they are clean and intact. Before filling they are pre-blown by carbon dioxide. After filling with beer we quickly close the bottles with crowns. After checking the correct filling of the bottles, we stick the labels, put them in the crates and send them to the customers. Just like that, after an hour we wash and tap 22,000 bottles.