Pécsi Sör Márka, a Pécsi sörfőzde terméke

The Pécsi Beer

Pécsi sör, bottled, boxed and barreled

Bottle 0,5 l

  • Expiration 6 month
  • Alcohol 4,8 % vol.
  • Balling degree 11,2 B°

Can 0,5 l

  • Expiration 12 month
  • Alcohol 5 % vol.
  • Balling degree 11,2 B°

Barrel 30 l

  • Expiration 6 month
  • Alcohol 5 % vol.
  • Balling degree 11,2 B°

History of the Brewery of Pécs

History of the Brewery of Pécs

We, the Brewery of Pécs, came up with something of great excellence, something that has values both in and outside, something to represent our 160 years of tradition and experience, something that thrives for uniqueness, while still keeping the classical beer culture. That something is the Pécsi beer. Rooting from 1923, we unearthed the recipe and making style. This beer was poured into a keg as a delicacy to those who fancy a beer in a restaurant, ball, social events and celebrations. We remember this tradition, with a truly traditional beer made with the ingredients exclusively from Hungary. The Pécsi beer is made out of malt, karst water from the Mecsek and the finest hop. The beverage gets its unique taste and character from the open tub fermentation. Deep, old gold color, fine and clean smell, long lasting malt taste, these make the Pécsi beer truly a Beer made in Pécs.

The Brewing process

The process of preparing a brewery, the illustration of the Brewery of Pécs

Our beer is made with the open tub fermentation technique! In order for the process to be optimal, it needs a constant 8,5 degree Celsius temperature. To ensure this, we check it every two hours, with a traditional copper diving thermometer. From the outcome we adjust the fermentation tubs cooling. This process is repeated until the fermentation process is not finished. This care is the reason for the 10-15 cm high foam. Viewed next to the tub, this experience is magnificent both in visual and mood, a living beer history of Pécs!

After the seven day long main fermentation process, we use the traditional approach, by using the gravitational forces, we pour it in the Aces tank. Why is this technique important? With this approach the carbon dioxide molecules won`t break, keeping the unique taste and character of the Pécsi beer.

The Acing process takes a long, 3-4 weeks time. This is the time when our Pécsi beer gets its full taste, sparkling carbon dioxide and unique character. Due to this traditional, open tub fermentation technique and long acing process, the stocks are limited and.

The Brewery

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