HISTORY

Náchod´s townsfolk have owned the rights to brew beer as far back as the Middle Ages. The period when beer was being brewed in their homes was brought to a close in June of 1871 by a decree of the town council that founded the local brewery.

The foundation stone was laid on April 8, 1872. Construction work continued successfully and as soon as May 4 workers began vaulting the cellarage. The commencement of operation was envisaged to be at some time in the second half of 1873 at the earliest and right from the beginning of the year conditions were being created for a smooth start of operation. The building of the brewery was closely watched by practically the whole town and a succession of inhabitants went for walks to Montace to watch life and events at the construction site.

The first brew of beer in the new brewery was begun on October 3, 1873 by the brewer Antonín Lutz. In October 1873 alone a total of 17 brews were brewed, from that 10 brews of 10° beer and 7 brews of 11° beer. In November of 1873 there were 31 brews of 10° beer. In the first phase of the brewery´s existence (i. e. approx. until the end of the 19th century) mainly 10° and 11° beer was brewed, multi-percent (12° and 13°) was brewed very little – mainly before Christmas and Easter.

The popularity of Náchod´s beer kept growing and so in the years 1925 – 1930 operation was expanded and a new cooking room was built. In 1935 the protected mark Náchodský Primátor was begun to be used at the then called Municipal brewery (in connection with the production of dark beer) – the predecessor of the present-day brand PRIMÁTOR. Bottled beer was first started to be bottled in 1937 on manual machines. Until that time beer was bottled wholly in private filling rooms and at the brewery only into transport barrels. It wasn´t until after World War II in 1948 and the following years that greater investments were made – the purchase of a filling machine for bottled beer, the acquisition of cooling facilities, the expansion of the malt house and the implementation of steam piping for the production of beer and the drying of malt.

In 2006 the brewery launched a reconstruction of the cellar technology. A new excess pressure transfer chamber was built, which concurs with the previous investments and technologically with a classic fermenting cellar, a newly installed yeast farmstead, a promotional station and a classic beer-storage cellar. This part of the brewery contains 14 stationary stainless steel excess pressure tanks of 70 hl, 130 hl and 230 hl volumes. The tanks are stainless steel with a completely smooth surface and are equipped with cleaning heads, which enable flawless sanitation. This investment completes the 15-year reconstruction of the cold part of the brewery.