The “Masné krámy” restaurant’s guests have drunk 533 hectolitres of draught beer in 100 days

14. 3. 2008 | České Budějovice

One of the most famous restaurants in the Czech Republic - the “Masné krámy” restaurant, passed its first 100 days of operation following an overall reconstruction. The first period was very productive, as the guests drank a total of 533 hectolitres of draught beer. The much preferred type of beer was Budweiser Budvar Krausened Lager, which has taken up 91% of the restaurant’s beer sales (a total of 486 hectolitres). The rest of the volume drawn was made up by dark lager and draught beer. The “Masné krámy” restaurant’s guests unequivocally favour drinking beer from traditional half litre glasses. Within the hundred days, there were 99,703 of them used.

“I am pleased with the outcome, since the guests drank a total of 109,222 large and small beers. Our barmen and waiters did a huge amount of work, along with the kitchen staff,” says Budweiser Budvar Gastro Department’s manager Antonín Janský. Besides good beer, the “Masné krámy” restaurant offers excellent cuisine to their guests. In the first 100 days, the restaurant staff served all in all 23,212 main meals, which makes the daily average of 232 meals. The imaginary meal chart is led by the “Brewer’s goulash”, which was sold in the number of 1,838 meals. The second most favoured meal is “Grilled pork ribs” (1,085 meals), followed by “Roast leg of duck” (865). Within the first 100 days, for instance 720 roasted pork knuckles were served along with 8,098 bowls of soup, 970 helpings of traditional Czech crumpets and 2,108 pieces of “Meat Market” special mini-loaf of bread.
         
The capacity of the restaurant is 178 places. The restaurant is open daily; the opening hours are Mon - Thu 10.30 a.m. - 11 p.m., Fri - Sat 10.30 a.m. - midnight, Sun 11 a.m. - 9 p.m. Reservations can be made on 387 201 301 or by email info=roll=masne-kramy.cz. Detailed information about the “Masné krámy” restaurant including menu and price list can be found at www.masne-kramy.cz.

‘Masné krámy’ Restaurant
The present building of Masné krámy probably comes from 1554. As the name suggests, its purpose used to be to sell meat. In 1953, the building was rebuilt into a pub, quickly gaining considerable popularity owing to first-class Budweiser Budvar beer as well as serving excellent food. Following the 2002 floods the pub had to be closed down and was re-opened after a five-year break on 5th December 2007. The reconstructed interior designed and supplied by Story Design a.s., follows not only the original restaurant’s tradition but also the historic character of the building. Therefore such architectural elements and traditional materials had been chosen so that they support the historic outcome (solid oak, natural leather, black mat metal and patina copper). The interior furniture is of a simple and purposeful character evoking the historic unity with the building. That is not to say that even more modern trends of restaurant facilities equipment were not used in Masné krámy. For that reason LC screens and other LC projection equipment can be found here, so can WIFI internet connection or wireless cashier equipment. The capacity of the restaurant is 178 places.           

“Krausened Lager” in Masné krámy
Masné krámy’s beer offer is dominated by Budweiser Budvar Krausened Lager, which is drawn directly from the beer tank only in here and in no other restaurant in the world. Krausened Lager is also available in other selected Czech restaurants, nonetheless only drawn from kegs, since it is very vulnerable to storing and care conditions, which are met only by some restaurants. Due to its content of live yeast, the lager must be kept in a temperature of 6-8 °C. The initial brewing procedure of the Krausened Lager is the same as with Budweiser Budvar Czech Premium Lager. The difference lies in the fact that a certain amount of “rings” is added into the ready-to-consume beer, supplying the beer with a new culture of brewing yeast at its best condition plus another share of the extract. Further fermentation of the beer then takes place. The resultant Krausened Lager contains live yeast culture, providing the beer with better sensory qualities distinct from the traditional keg lager (greater fullness of the flavour, stronger tang, firmer head etc.).

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Ing. Petr Samec Dr.

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+420 387 705 284

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