Food & Beer Culture

Beer in the Czech Republic comes with the hospoda, the pub where people gather at long communal tables. The moment you order, a half-liter appears, and refills keep coming without you having to ask again, until you place your coaster on top of your glass. In many establishments, the server keeps count with marks on the coaster.

A classic dish is Vepřo knedlo zelo, roast pork with dumplings and sauerkraut. The fat and the tanginess both need a counterpart, and the bitterness of Pilsner beer cuts through both. The carbonation also helps keep the palate fresh.

Svíčková, beef in a creamy vegetable sauce, is served with dumplings and cranberries. Here the malt sweetness of Pilsner beer complements the slightly sweet sauce without overwhelming it. A quick snack in between is Smažený sýr, breaded and deep-fried cheese served in a bun or with tartar sauce. The beer cools things down against the richness of the fat.

According to a report by the Kirin Group, beer consumption in the Czech Republic reached 148.8 liters per capita in 2024, the highest figure worldwide. That's an average across the entire population, from children to retirees, and says nothing about any single glass.

In October, Pilsen celebrates the anniversary of that first brew with the Pilsner Fest. Brewery tours usually end down in the cellars, and at one of the city's Tankovna pubs, you can easily taste the difference between freshly tapped beer and the bottled version.