When it comes to beer, brewers in The Czech Republic are serious about their craft. At Pivovarský dvůr Zvíkov (Brewery Zvíkov) an hour away from Prague in the village of Zvíkov, co-owners Josef Valenta and Michal Voldrich have embraced centuries old brewing methods handed down from nearby namesake Castle Zvíkov, elevating the blending of malt, hops and water to liquid alchemy. The swan on the label, and the Golden Swan beer flavors produced here, are tributes to an emblem found at the castle’s medieval brewery.

Velanta feels strongly that beer carries its own terroir: Raw ingredients are key, and origin matters. “Just like with wine making,” he explains, “it matters where hops and malt are grown. You hear it’s the water, but that’s not really the case — as any master brewer knows, it’s the quality and origin of the ingredients, and the craftsmanship of the brewmaster.”

There’s no export — each beer, from lush, unfiltered lagers to ales and stouts — is produced for the brewery’s restaurant and small hotel, meant to be consumed alongside meats grilled over open flames and a host of Czech menu specialties. All, that is, except for an archival dark lager that weighs in at 26 percent alcohol, but goes down like fine port. The limited production of numbered bottles of the special lager is available to take away, but only if you make the trek to the restaurant yourself. Luckily, the small, 15-room hotel on the property also has modern conference facilities, perfect for making the case for a research trip.

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