Budweiser Budvar, the Czech Republic’s national brewery, has launched Budvar Nefiltr, a rebrand of its 4% ABV unfiltered and unpasteurised lager, previously known as Kraüsened.

The unique Czech lager blends mature and fresh batches to create a uniquely hazy, unfiltered lager sold exclusively on draught.

 

The rebrand reflects Budvar’s Czech origins and continues the brewery’s mission to build the reputation of the Czech Republic as one of the world’s great beer cultures. 

The name Nefiltr also highlights the beer’s signature, unfiltered nature. “This is key to creating its distinct, beautifully hazy, gold colour, and its deep, crisp flavour,” the company said in a statement. “The gentle second fermentation caused by the intriguing blend of young and mature beer sets Nefiltr apart from Budvar’s core family of Czech lagers.”

Premium, full-flavoured, non-filtered beer

“The 4% category has shown significant growth in recent years as drinkers look to enjoy the great flavour of beer without the higher alcohol content,” observed Jitka Vlčková, Managing Director of Budweiser Budvar UK, discussing the rebrand and launch of Budvar Nefiltr. “At Budvar, we use the same four ingredients as we do for our Original, Dark and Nealko lagers: whole-cone Saaz hops from Žatec; natural, soft water from our own artesian well; Czech malting barley from Moravia; and our heritage strain of yeast. However, it is the absence of filtration that is the key to a premium, full-flavoured lager,” he noted.

With Budvar Nefiltr, we are bringing the Czech beer culture and brewing tradition to drinkers across the UK. It’s a vivid, non-filtered beer with a fuller, complex and delicate taste – a Czech lager equivalent of a fresh real ale, available exclusively on draught.”

“Skill and balance” required in the brewing process

Budvar Nefiltr was officially launched in the UK on 5th April with a special event at The Pembury Tavern in Hackney. The event was hosted by special guest, Budvar’s Czech Brewmaster, Adam Brož – only the 10th Budvar brewmaster in Budvar’s 126-year history.

“Brewing Budvar Nefiltr takes skill and balance,” advised Mr Brož. “It’s up to us to add just the right amount of fresh beer to a batch that’s finished maturing in our brewery cellars. Too much, and the second fermentation will be too fierce and will overpower the richness of the matured batch. Too little, and it won’t create the delicate carbonation we’re after.”