First, the brewmasters draw pure soft spring water from Kozel’s own well in the forest. They add four types of crushed malt – including a dark caramelised malt made from toasted local barley – and boil the liquor to extract the sugars, flavours and colours.

For bitterness, they use the finest quality Saaz hops. They add yeast and wait while the sugars ferment into alcohol and release their natural CO2 for a gentle fizz. Finally, they add whole flower hops to give the beer its fruity flavour, citrus aroma and signature grassy finish.

Using a traditional Czech two-phase process, the lager is transferred into maturation tanks to develop its rich and balanced taste.