Pavel Zítek

* 1958

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  • "The 'sales brewer' was in charge of making restaurants improve their care of beer and ensuring it was served in the same quality everywhere. I had to convince both tapsters and the regulars that this was the way it should be. Prazdroj is special in that it's quite bitter. If you pour it the wrong way, in several takes, the bitterness sticks in the head. People don't like the bitter taste, though; they prefer the sweet taste. When you pour Pilsner Urquell correctly, a sip tastes a bit like the Harlequin cake - both bitter and sweet. Also, beer has to look nice; you drink with your eyes. The goal is for the quality of poured beer to be the same as in the brewery cellar."

  • "At the beginning, I was a process engineer at Gambrinus. Then I was promoted to brewer, and then I was the head of Gambrinus for two years from 1994. Those were my best brewing years. Everything I learned about, all those companies that made brewing equipment, it was all involved in upgrading the brewery after the revolution. In school, we admired the Seaman brewhouse and cylinder/cone tanks in pictures and talked about it. I had the best time at Gambrinus when the brewery was transforming. Just imagine: there were two boiling tuns from 1911 and 1913, back from the Franz Joseph I era; the milling plant about as old too. Now, it was all going to be rebuilt. I was there, contributing. I remember it very fondly. To this day, I'm very happy to come to Gambrinus and see it. It makes me think, 'You had a little part in that.'"

  • "We always had a week of classes and a week of practice. We went to work in the brewery. I fell in love with Gambrinus then. The work was less physically taxing and the people saw us as future maltsters. At Prazdroj, it was hard work and a lot of workers and middle technical staff saw us as cheap labour. Gambrinus was always more modern, it was very modern when it was built. All the advances in brewing were made at Gambrinus. When a new technology came along, it was first tried at Gambrinus, only then it could be implemented at other breweries, Prazdroj included. But that's right; Prazdroj has always been very conservative. That's not wrong - it's just that it's the first brewery to produce pale lager, so there has to be some continuity. It has to follow those classic practices."

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    Plzeň, 17.10.2024

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I‘m happy to be a brewer

Pavel Zítek in 2024
Pavel Zítek in 2024
zdroj: Plzeň studio

Pavel Zítek was born in Plzeň on 13 July 1958. His father Jindřich was a physician and his mother Helena an accountant and economist. His grandfather, social democrat Josef Faltin, was sentenced to six years in the 1950s, being prosecuted by Ludmila Brožová-Polednová, Milada Horáková‘s prosecutor. The witness was not admitted to high school because his father was kicked out from the CPC after 1968. He was an apprentice at the Gambrinus and Urquell breweries, then studied at a food technology high school, majoring in fermentation processes. He then studied fermentation chemistry and bioengineering at the University of Chemistry and Technology (VŠCHT). He joined Gambrinus as a process engineer in 1985, shortly after the sharp beer price hike in the autumn of 1984 (when the 12° beer by Prazdroj almost stopped selling and had to be replaced by the Gambrinus 10°). He was promoted brewer in 19920 and was the Gambrinus director (chief brewer) in 1994-1996. He remembers this period fondly because the brewery underwent an upgrade at the time. He started working in the licensed production section in 2001. Prazdroj started brewing abroad due to the introduction of high import duties on beer. In 2008, he became a ‚sales brewer‘. He was in charge of pubs and restaurants, making sure the beer was well taken care of and served in the same quality everywhere.