Pokračováním potvrzujete, že jste starší 18 let.
Pokračovat
Pokračováním potvrzujete, že jste starší 18 let.
Pokračovat
We have fine-tuned the entire process of making our ciders with experts from England and France to reflect our values. Our unique blend of apples for F.H. Prager is fermented and then aged for a total of 6-8 weeks. To stop fermentation and remove the yeast, we cool our cider down to below 4 degrees, thus achieving a perfect fermentation stop without the help of commonly used chemicals (potassium sulfite - an allergen).
Non-alcoholic F.H. Prager is entirely unique - we ferment the base with specially bred yeast for alcohol-free fermentation, which no one else in Europe has. During the fermentation, we observe precise timings and temperatures across the various stages of the fermentation process - a know-how we have acquired through joint testing with our suppliers and other experts.
Our holistic approach is also reflected in the way we think about ecology. We are not fans of wannabe green solutions that are fashionable but don't really have any impact. Instead, we implement practical measures that are in line with our philosophy - simple, functional and effective.
We are the only cider producer in Czechia to use returnable bottles. Because non-returnable bottles have by far the worst carbon footprint of all packaging.
The most eco-efficient packaging solution is one of the simplest - a returnable keg ("barrel"). Of course, we do offer this solution and we supply F.H. Prager in it to dozens of bars, restaurants and bistros.
The desire to keep our carbon footprint as low as possible has naturally been reflected in the choice of ingredients for our cider. First and foremost, we try to stock everything we can from local producers - this minimises the carbon footprint of transport.
At the same time, we are working with our suppliers to develop a packaging-free system for the distribution of raw materials, with one supplier we have already put it into practice.
