New Man At Budvar's Brewing Helm

When Josef Tolar, the legendary brewmaster at the Budweiser Budvar brewery in the Czech Republic, handed his thermometer to Adam Broz on 1 January this year, he was continuing a century-old tradition. The brewery was founded in Ceské Budejovice in 1895 and, ever since, the retiring brewmaster has passed on the vital brewery thermometer to his successor. "Joe is a hard act to follow," Adam admits.

Tolar had been at the helm for 24 years and had helped steer the state-owned brewery through the great upheavals of the 1990s as the country moved from communism to an open market economy. At the same time, the long-running trademark dispute with Anheuser-Busch, American owners of the other Budweiser brand, intensified. Tolar is the second-longest serving brewmaster in the companys history but Adam Broz will seek to emulate him.

He was born in the famous brewing town in 1976 - 11 years after Josef Tolar joined Budvar -- and the local beer is in his blood. He graduated with honours in 1999 from the Institute of Chemical Technology in Prague and immediately returned home to join Budvar. He worked in every department of the brewery to learn the necessary skills and experience. He became deputy brewmaster, which meant controlling the running of the brewery on a daily basis where he was in charge of 120 people.

Since the turn of the year, he has been in overall charge of the total brewing operation but has to find time to study for his doctoral thesis. He has also overseen the move from manual to automated production in the brewhouse, though he studied every aspect of the manual side first. Adam is quick to allay fears that automation will mean any change to the way Budvar beers are brewed or their all-important flavour. "There are no plans to change any of the processes," he says. "Our products are unique. There may be future demands to introduce new brands but Budvar itself cannot change."

The premium 12 degree version of the golden lager - 5 per cent ABV - is the one widely exported and is famously lagered or cold-conditioned for 90 days. Adam believes that long period is vital to the aroma, flavour, balance and character of the beer. "Long maturation is the most important way to produce our unique beer," he says. "Ninety days ensures the finished product will be excellent."

At a time when most global lager brands are produced with a 21-day brewing and maturation cycle, it's reassuring to learn that Budvar 12 degree will continue to ripen slowly in the brewery's cellars for three months. Budvar has already introduced several new brands in recent years. Budvar Super Strong, similar to a Bavarian Bock, was followed by Dark, a black lager, and more recently by Pardál (Panther), a slightly darker and sweeter lager aimed at sportsmen and fishermen.

Adam rides motor bikes in his spare time and also knows that, while he is now in charge of the Budvar thermometer, Josef Tolar is around to give advice when required. He is a director of the brewery and still so loves the place that he cheerfully conducts tours for visitors who make the long journeys from either Prague or Vienna to tour both the brewery and its fascinating museum. Adam Broz can reassure himself with the thought that when its time for him to pass on the thermometer there will still be work for him at his home-town brewery.