CzechiaFood and Drink

Czechia is where modern beer (pivo) was invented, more specifically, in Plzen (Pilsen). 

In Plzen there is a strong history of brewing, with one of the oldest breweries dating back to 1379. Pilsner Urquell Brewery, founded in 1842 is also there, and it is one among more than sixty other breweries in the country. Other popular brands include Pizensky Prazdroj, Zamecky, Budejovicky Budvar, and Bernard. 

Czechs are the heaviest beer drinkers in the world. You would be wise to experience a meal in a Czech pub of goulash, along with a few beers – where it is not uncommon to share tables with other people. Czech lager is hoppy, with a bitter flavour that goes well with rich foods like duck and other meats, dumplings, and strong cheeses.

The first vineyards  appeared in the country around 300 AD and the best wine comes from South Moravia. Becherovka is a liqueur, and a cultural icon associated with Czech traditions and hospitality. It’s a traditional liqueur that is made from all-natural ingredients, but the recipe is a closely held secret. It has spices and herbs like cinnamon, cloves, ginger, and other botanicals but no one knows the proportions. With aromas of citrus and cinnamon, the drink is served on its own, or in a popular cocktail called a Beton, when it's mixed with tonic water and served with ice and a slice of lemon.

You haven’t been to Prague properly unless you’ve sat in a family kitchen or a pub and had a steaming bowl of potato and sauerkraut soup (with a pint of beer on the side).

Czech cuisine has been greatly influenced by its neighbours, and traditional meals are based on meat, dumplings, potatoes, and rice. Goulash is a hearty stew that combines beef, pork, or game, onions, and spices, and is often accompanied by knedle, fruit filled dumplings, apple strudel, honey cake, or bread.

The most classic of Czech meals is roast pork with dumplings and red or green, cooked or pickled cabbage.