Beer is one of the oldest human-produced beverages, possibly dating back to at least the 7th millennium BC (perhaps prior even to bread), and recorded in the written history of Ancient Egypt and Mesopotamia. Earliest known chemical evidence of beer dates to circa 3500-3100 BC. As almost any substance containing carbohydrates, namely sugar or starch, can naturally undergo fermentation, it is likely that beer-like beverages were independently invented among various cultures throughout the world.


    Restaurant Grad Petrov  serves Lager,  Hefe-Weizen,  Pilsner and  Dunkel beer.  Also you may enjoy one of our special sorts of beer brewed by our brewmaster almost anytime. We hope diversity of beers in our restaurant will satisfy the most experts of german and czech style beer.

Lager - german barley unstrained lager beer with deep taste and Hop aroma. The name comes from the German lagern ("to store"). Lager yeast is a bottom-fermenting yeast, and typically undergoes primary fermentation at 7-12 C , and then is given a long secondary fermentation at 0-4 C. During the secondary stage, the lager clears and mellows.

Hefe-Weizen - German unstrained yeast beer, highly fermented, refreshing, with original Taste and Aroma.

Pilsner is one of the most popular style of lager beer in Germany and in many other countries. It's often spelled as "Pilsener", and often times abbreviated, or spoken in slang, as "Pils." Classic German Pilsners are very light straw to golden in color. Usually filtrated. Head should be dense and rich. Pilsners are well-attenuated, medium-bodied beers, with malty residuals of sweetness in the aroma and flavor.

Dunkel (or dunkles) is a style of dark German lager beer. Dunkel is the German word meaning dark, and dunkel beers typically range in color from amber to dark reddish brown. They are characterized by their smooth malty flavor. Dunkel, along with helles, is a traditional style brewed in Munich and popular throughout Bavaria. With alcohol concentrations of 4.5% to 6% by volume, dunkels are less strong than doppelbocks, another traditional dark Bavarian lager. Dunkels are produced using Munich malts which give the Dunkel its color. Other malts or flavors may also be added. Dunkels were the original style of beer in the Bavarian countryside. Lighter colored lagers were not common until the early part of the 19th century when technological advances made them easier to produce.

Special sort (as example):

 Christmas beer - special seasonal beer with rich flavor and aroma. Except malt and hops for its preparation also used cloves, cinnamon, vanilla, cardamon.


Though the process of brewing beer is complex and varies considerably, the basic stages that are consistent are outlined below. There may be additional filtration steps between stages.


 1. Mashing: The first phase of brewing, in which the malted grains are crushed and soaked in warm water in order to create a malt extract. The mash is held at constant temperature long enough for enzymes to convert starches into fermentable sugars, usually about 45 to 90 minutes, depending on mash temperature (high temperatures = faster). The temperature is typically held at either a single temperature (single step) or a series of temperatures depending on the enzymes one wants to focus on. Typically with modern fully-modified malts, a single-stage infusion is all that is required. For most mashes, a temperature between 65-67 C is typical, with higher temperatures yielding fuller bodied beers, and lower temperatures yielding more fermentable and lighter bodied beers. Multi-temperature mashes are used for acid-buffering reactions and protein rests for head-retention for some types of malts.


     2. Sparging: Water is filtered through the mash to dissolve the sugars. The darker, sugar-heavy liquid is called the wort. Typically the rinse water (sparge) is held between 76-82 C to (1) keep sugars and gums from setting up and (2) above 82 C, tannin extraction could be a problem.


     3. Boiling: The wort is boiled along with any remaining ingredients (excluding yeast), to remove excess water and kill any microorganisms. The main function of boiling is to set proteins and such similar to cooking bread. The hops (whole, pelleted, or extract) are added at some stage during the boil. Bittering hops are added during the entire boil (1 hour +), flavoring are added between about 5 - 20 minutes, and aroma hops are added at 5 minutes or less.


     4. Fermentation: The yeast is added (or "pitched") and the beer is left to ferment. After primary fermentation, the beer may be allowed a second fermentation, which allows further settling of yeast and other particulate matter ("trub") which may have been introduced earlier in the process. Some brewers may skip the secondary fermentation and simply filter off the yeast.


     5. Packaging: At this point, the beer contains alcohol, but not much carbon dioxide. The brewer has a few options to increase carbon dioxide levels. The most common approach by large-scale brewers is force carbonation, via the direct addition of CO2 gas to the keg or bottle. Smaller-scale or more classically-minded brewers will add extra ("priming") sugar (usually about 5 oz corn sugar per 5 gal) or a small amount of newly fermenting wort to the final vessel, resulting in a short refermentation known as "cask-" or "bottle conditioning". This can be done by "bulk priming" or "bottle priming" methods. Bulk priming is the process of adding the additional sugar to the entirety of the beer. Bottle priming is adding it to each bottle individually. After brewing, the beer is usually a finished product. At this point the beer is kegged, casked, bottled, or canned.