How long has charcuterie beer been around? Does it require a high level of craftsmanship on the part of the brewer?

Charcoal-grilled beer, originating from Czechoslovakia, spread to Germany at the end of the 19th century. It is the essence of hundreds of years of European beer brewing culture, the use of oak barrels, charcoal burning process is complex, is the luxury of beer, the king of beer. Due to the high manufacturing cost and expensive price, all charcoal-fired beers are generally limited to royalty. Charcoal-grilled beer, originating from the Czech Republic, is the essence of hundreds of years of European beer brewing culture. At the beginning of the 9th century AD, beer was a viscous gruel, and the Czech method of charcoal brewing was the first to produce an attractive golden-colored clear liquid. Modern scientific research has shown that, in addition to assisting with the recipe, the roasted malt from the charcoal roasting acted as an activated charcoal adsorbent, resulting in a clear, transparent brew. In 1259 A.D., King Vaclav of the Czech Republic founded the Free City of Pilsen as the most suitable city for the production of beer, making royal beer exclusively for the court. The ancient process of charcoal firing was revered and developed in Pilsen as a secret court recipe until the end of the 19th century, when it was introduced to Germany.

The Germans first brewed beer with hops, which complexed the proteins in the wort and made it clear, giving it a refreshing bitterness and fragrant aroma. But the court brewers found that if they only used hops and gave up the charring process, the beer would lose its original wheat flavor. So the clever Germans combined the freshness of hops with the technology of charcoal-grilling and brought charcoal-grilled beer to a new peak. Pure charbroiled beer is all about natural, original flavor. The malt is sourced from the Royal Bohemian Agricultural Region of the Czech Republic, roasted over charcoal at high temperatures, hand-roasted, and then selected to produce roasted malt for brewing. In order to maintain the delicacy and flavor of charcoal-roasted beer, traditional oak barrels are still used for fermentation and storage. Although the use of oak barrels is time-consuming and labor-intensive, it adds an oak flavor to the beer and prevents other flavors from being mixed in.

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