CZECH TRADITION MEETS AUSTRALIAN CRAFTSMANSHIP

FOR BODY

We seek local malt, originated from locations with ideal growing conditions, like the Yorke Peninsula nearby Adelaide.

Our locally sourced malt is low-modified, and suits traditional Czech brewing methods. 

This way Velvet captures the most out of the character of the Australian premium malt.

 FOR BITTERNESS AND HARMONY

 Saaz hops for both bitterness & aroma

3x kettle hopping, no dry hopping

FOR BITTERNESS

Agnus, a high-alpha acid variety with a moderate to high oil content, and a characteristic aroma profile of wood,  combined with herbal notes of earthy, scented lavender.

FOR AROMA
Premiant, a variety with a slightly milder flavour profile than Saaz. It is often used in aroma roles in Czech lagers to add a floral, spicy character.

 FOR FLAVOUR AND CHARACTER

Aiming for higher attenuation and flocculation rates,

resulting in a drier and clearer beer.

The yeast strain we use dates back to 1895, when it was first used in Budweis for brewing the iconic lager by the Budvar Brewery, which remains solely owned by the Czech state. The original yeast cells are securely preserved in multiple locations worldwide, including the Arctic, and we have access to them.

Decoction, a traditional mashing method, still widely used in the Czech brewing world, is believed to give beer a fuller flavour and richer taste. 

There are thousands of non water soluble flavour compounds in beer, which need a surface of collodial particles to express. 

Decoction is proven to enlarge this surface and therefore supports the larger expression of taste in beer. 

Velvet is brewed with double-decoction. 

Primary fermentation at 9-12  °C

followed by extra long maturation in horizontal lagering tanks at 

2  °C  provide Velvet with enough time  to develop its characteristic taste .