“The ‘Meat Show’ will certainly be the attraction of Saturday's programme, as the Masné krámy restaurant’s head chef Luděk Hauser together with a butcher master Míra Smíšek from the MEAT AND SMOKED GOODS PÍSEK, joint stock company, are going to prepare fresh special Central European sausages in front of the guests. After stuffing the meat into the casing made from the small intestine of the pig, the sausages will be grilled at once and offered to guests. The ‘Regulars Beer’ will constitute another attraction, beginning to be tapped on Friday. This special batch of Krausened Lager originated in the brewery’s brewing house with the joint help of the Masné krámy regulars on February 11th, 2015,” says Budweiser Budvar’s gastronomy department manager Tomáš Olejník. Admission to the event is free.
For this autumn the Masné krámy restaurant is again planning many special thematic gourmet events, such as the Venison Feast, St. Martin’s Feast and the Insight into the Kitchen of our Neighbours. The restaurant offers not only great cuisine to its guests, but mainly perfectly treated drawn beer, particularly Budweiser Budvar Krausened Lager. The Masné krámy is the only restaurant in the world, where Budweiser Budvar Krausened Lager is drawn directly from beer tanks. The restaurant’s capacity is 200 places. Further information on the restaurant can be found at www.masne-kramy.cz.
Masné krámy FEST
26. 6. – 28. 6. 2015
19:00 official opening – Adam Brož, Ph.D., MBA, Budweiser Budvar, N.C.’s brewing master
19:30 live music - QUEENIE
special offer: grilled pork, Central European sausages, Krausened Lager from a tank (‘Regulars Beer’)
12:00 – 14:00 live music - Lazareth
14:00 – 15:00 DJ, beer competitions for the guests
15:00 – 16:30 Meat Show with Luděk Hauser and Míra Smíšek
17:30 – 18:30 DJ, beer competitions for the guests
19:30 – 22:00 live music - Poutníci
special offer: roasted ox, afternoon grilled meat, fresh sausages, Krausened Lager from a tank (‘Regulars Beer’)
11:00 – 15:00 live music - Lazareth
special offer: Krausened Lager from a tank (‘Regulars Beer’)
The Masné krámy restaurant’s creative head chef can boast his 14-year long international practice in the Bavarian hotel of Bayerischer Hof, which is listed in the Michelin guidebook. He started there from scratch, gradually working his way up to the position of an assistant head chef, where he stayed for several years. He gained a lot of knowledge by helping to provide guests with special culinary insights into interesting parts of the world in a form of thematic evening buffets. During his professional carrier he often prepared a menu for interesting personalities from the German show business. Among others, he cooked for HM Prince Leopold of Bavaria. He also prepared a menu for the Czech ex-President Václav Havel, who visited the Masné krámy in 2008. He likes making traditional Czech cuisine dishes as well as meals from venison. Furthermore, he specialises in preparing uncommon types of fish and Mediterranean cuisine. He spends his free time fishing, playing golf and spending time with the family.
About the Masné krámy restaurant
The meat market has been located at its present position in Krajinská St. for no less than 650 years. On 13th February 1364, Charles IV., Holy Roman Emperor, ordered to pull down the original meat market located on today’s Ottokar II. Square and to move it to Krajinská St. The present building of Masné krámy probably comes from 1554. As the name suggests, its purpose used to be to process and sell meat. In 1953, the building was rebuilt into a restaurant. The restaurant named Masné krámy was officially open to the public on 1st October 1954, 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 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 the Masné krámy. For that reason LC screens and other LC projection equipment can be found in here, so can WIFI internet connection or wireless cashier equipment. The capacity of the restaurant is 200 places.
Krausened Lager in the Masné krámy restaurant
The most important beer the Masné krámy restaurant offers is Budweiser Budvar Krausened Lager Krausened Lager is available just in selected Czech restaurants, as it contains live yeast and is therefore very sensitive regarding its storing conditions (the temperature of 6-8°C) and treatment. Only several restaurants meet these strict requirements. In the Masné krámy restaurant, Krausened Lager is drawn directly from beer tanks. The initial brewing procedure of Krausened Lager is the same as with Budweiser Budvar 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. The yeasts keep up their work, getting live directly to the customer, providing the beer with different sensory qualities distinct from the traditional keg lager Budweiser Budvar (greater fullness, stronger tang, firmer head etc.)