History and tradition

The brewery was established in 1598 and possibly earlier…

The Schwarzenberg brewery in Protivín used to be the largest brewery in the Prácheňský region. We do not know the exact date the brewery was established, however, we are sure that the brewery existed as early as the first half of the 16th century.

Documents in the Schwarzenberg archive confirm that on 29 November 1540 John of Pernstein gave Ondřej Ungnad of Sunek and his wife Bohunka the Protivín estate with all its accessories and pubs.

In 1551 Ondřej Ungand signed away the Protivín estate, with a fortress, brewery and a small town, to his second wife Anna. In 1554, while he and his wife were selling the estate to William of Rosenberg, they set the condition that some pubs in Hlubocko would sell beer exclusively from the Protivín brewery. In 1562 a note about the Protivín brewery and a hop garden appears in old documents.

Development of the Schwarzenberg dynasty

In 1711 the brewery was owned by the Schwarzenberg dynasty. Later, in 1892, the former sugar factory in Protivín was transformed into a vast malthouse. In the first years of its existence it produced over 25 tons of malt a year. Production according to Nathan, using carbon dioxide from the main fermentation, was first tested here. The brewery was therefore considered to be one of the best, not only because of the quality of the beers it produced, but also because of its innovative technologies.

Golden period

The golden age of the Protivín brewery was at the turn of the 19th and 20th centuries. In 1896 the Protivín brewery produced 125,000 hectolitres of beer, in 1899 it produced 140,000 and in 1902 it produced as much as 147,745 hectolitres of beer. The beer was sold not only throughout the whole area of the Austro-Hungarian Empire, but also overseas. In that period the brewery owned warehouses in Prague, Pilsen, Vienna, Trieste, Zagreb, Berlin, New York and other cities around the globe. This golden era ended during WWI, when the brewery lost many of its international customers.


In 1948 the brewery was nationalised. Between 1950 and 1952 the brewery was incorporated into the national company Jihočeské pivovary, with its registered office in České Budějovice. In 1953-1955 the owner of the Protivín brewery was changed and it became the key operational plant of the Pošumavské pivovary. Three years later, the brewery was returned to the national company Jihočeské pivovary, where it remained until the change of regime.

Purchase of the brewery by the town of Protivín

In June 2000 Jihočeské pivovary sold the Protivín Brewery to the town of Protivín, which became the 100% owner of the brewery. Buying the brewery saved it, because Jihočeské pivovary intended to gradually reduce the production and eventually close it. After the rescue in 2000, the town council decided to sell the brewery to a group of businessmen from Liberec, Czech Republic.



Tradition and handcrafting of our

Bohemian beers.


Our own water source, the finest Moravian

barley malt & Saaz hops and of course our

  2014 Award Winner: Best Czech Brewmaster                Michal Voldrich


Queen Bohemian Lager is produced from our own soft water source, malts from the best varieties of Czech malting barley, Czech hops grown in the Žatec region and our own brewer’s yeast. 

Traditional maturation of lager - minimum of 35 days

The beer is produced by the traditional Czech method of bottom fermentation,  the beer is brewed by the double mash decoction method (a production method that involves the boiling of mashes), with separate main fermentation and maturation. We apply the traditional Czech procedure, and therefore the period of maturation in the cellar is minimum 35 days.


The Bohemian Brewing Process:



Only Raw Czech materials for PGI certification


The first step in the beer making process is wort preparation, which starts with grinding malt, followed by mixing water.


The following process is called mashing; in essence, it is the method of gradually heating the mixture of water and malt grist, while maintaining  important temperatures for specific periods of time.   Brewing temperatures are:

37 °C (acid making),

52 °C (protein degradation),

63 °C (lower sugar producing temperature),

72 °C (higher sugar producing temperature),

And lastly, the mixture is always boiled at 100°C.

The temperatures influence the character and flavor of the finished beer. From the mashing process, all the valuable substances

from the malt are used.


This stage consists of 90 minutes of active wort boiling (100 °C), where for decades our brewery has used a triple wort boiling method.

In the first batch, we use bitter hops, in the second we use both bitter and aromatic and in the last batch we use only aromatic  Saaz hops, the best in the world. Each variety of hops Queen Bohemian Pilsner use are approved for the production of PGI Czech beer.


Phase One, or initial fermentation, lasts for 10 days.

Phase two takes min 35 to 50 days depending on the maturation of beer and yeast.

Yeast is added when the wort is aerated and cooled to 6-8 ° C. This yeast assists the sugars                                                                       (made from the malt brewing process) by attaching to the alcohol and carbon dioxide formed during fermentation, as well as other substances that are involved in the final taste of the beer.

 After about 65 percent of the extract is finished fermenting, the beer is cooled, yeast is removed and the "green beer" is pumped into a lager tank for aging, which is the last stage of fermentation.

During aging or maturation, the carbon dioxide that was generated during fermentation is at a higher pressure and lower temperature

(1 bar, 2-3 °C) and is dissolved in the beer, harmonizing the flavors. 

 Unfortunately most of the major breweries use CKT technology to speed things up... resulting in a lagering time of just                            two weeks  (14 days).  Not at Our brewery!

 In recent years, fermentation and aging have experienced a lot of technical changes by the 'Big Brewers', however we still use classic production methods, with open fermentation vats and horizontal layering tanks to produce an original Bohemian...                                  Not only a bohemian style!