Hops

That hops barely grow in southern Moravia is no drawback, since in the Czech Republic they traditionally come from Žatec, known in German as Saaz. Žatecký chmel has been registered as a protected designation of origin (PDO) by the EU since 2007, and Starobrno in Brno says it relies on Czech hop varieties.

Why bitter, but not sharp? Hops contain resins that release bittering compounds when boiled in the wort, the sugary liquid drawn from the malt. Saaz varieties are known for delicate aromas of herbs, blossoms, and a hint of spice, rather than citrus or fruit.

Timing matters. Hops added early in the boil deliver mainly bitterness, while later additions contribute aroma. The result in a classic Czech lager is a beer with pronounced yet clean bitterness, while the malt's sweetness remains intact.

Brno's craft brewers often go a step further, hopping in the American style with citrus, resin, and tropical fruit. The interplay between Saaz and these newer hops is one of the scene's most exciting questions.

A nod to Bohemia often appears on the beer mat, and that's no coincidence. Žatecký chmel is seen as a mark of quality, much as Saaz hops are simply taken for granted by many Czech breweries. Grown on trellises there, the hops are harvested and dried in late summer before making their way to Moravia as pellets or whole cones. Moravian brewers rely on this supply chain.