Drinking Traditions of Pilsen: 7 Local Beverages That Define a City

Pilsen (Plzeň) sits in West Bohemia, where soft local water, Moravian barley, and Žatec (Saaz) hops converged to create the world’s first golden lager in 1842. A cool continental climate historically favored cold fermentation and long lagering in cellars, shaping what locals still drink today.

The city’s hospoda (pub) culture centers on foam-forward pours, unpasteurized tank beer, and no-nonsense snacks after work. Spirits from the Božkov district and herbal bitters from nearby spa towns round out the menu, with seasonal staples like mulled wine and mead appearing at markets on Náměstí Republiky.

The defining drink of Pilsen is Pilsner Urquell, a pale lager brewed from soft Pilsen water, Moravian barley malt, Žatec (Saaz) hops, and bottom-fermenting yeast. The brewery famously uses a triple-decoction mash and bottom fermentation, with long cold conditioning. While modern stainless steel is standard, oak casks in the historical cellars are still used to brew a reference batch for taste comparison. Expect a deep golden color, dense creamy head, bready malt, spicy-floral Saaz aroma, and a firm, lingering bitterness around the mid-30s to 40 IBU range. ABV is approximately 4.4%.

Culturally, foam matters as much as beer: bartenders pour hladinka (a full glass with a thick cap), šnyt (a smaller, foam-forward half pour), or mlíko (a sweet, foam-only treat). It’s best enjoyed fresh in tankovna pubs or at the brewery’s own taproom after a tour. Locals order it with lunch menus, after work, or before ice hockey matches—served in a chilled půllitr (half-liter mug) that keeps the foam tight and the hop aroma vivid.

Brewed at the same Plzeňský Prazdroj complex, Gambrinus 10° is the city’s go-to výčepní (tap) beer—lighter, drier, and designed for session drinking. Made from pale malt, Saaz-family hops, and lager yeast, it sits at roughly 4.1–4.4% ABV with around 20–25 IBUs. The 10° refers to the original gravity in degrees Plato, a local way of expressing wort density. Expect a bright straw color, soft grainy malt, delicate hop spice, and quick bitterness that cleanses without overwhelming.

Historically favored by workers and sports fans, Gambrinus 10° is the pint you take in multiples with pickled cheese (nakládaný hermelín) or sausages. It’s poured with a generous cap of foam and often ordered as a šnyt when you want a smaller, fresher glass. You’ll find it throughout neighborhood hospody and standing bars, particularly busy on match days, where the beer’s easygoing profile and lower strength make it a reliable all-evening companion.

Božkov Tuzemský comes from the Božkov district of Pilsen, produced by the historic Stock Plzeň-Božkov distillery. Despite the nickname “rum,” EU regulations reserve that term for cane-based spirits; Tuzemský is a flavored spirit made by aromatizing neutral alcohol (traditionally sugar-beet based) with rum essences and spices, and coloring with caramel. It typically clocks in around 37.5% ABV. The flavor is sweet-leaning with vanilla, toffee, and gentle spice, finishing with a warm, caramelized note.

Culturally, tuzemák anchors winter comfort drinks and home baking. In Pilsen pubs and holiday markets, it’s the standard base for grog (hot water, lemon, sugar) and shows up in desserts like rumové pralinky and bábovka. Older generations may sip it neat as a quick warming shot; younger drinkers often mix it with cola. The style dates to Austro-Hungarian times, when Central Europe sought affordable substitutes for Caribbean rum—making Božkov Tuzemský a uniquely local answer to cold-weather evenings.

Fernet Stock, created in 1927 and long made at Stock Plzeň-Božkov, is a dark, intensely bitter herbal liqueur that locals take seriously as a digestif. The exact botanical bill is a guarded secret, but it blends multiple herbs and roots macerated in alcohol, then rested—traditionally in oak—to harmonize. Bottled at 38% ABV, it pours almost black with bittersweet aromas of herbs, menthol, and caramel, leading to a bracing, palate-cleansing finish.

In Pilsen, Fernet Stock is the shot that follows heavy pub plates like vepřo knedlo zelo or svíčková to “settle” the meal. It’s most often served neat and cold, though some mix it with cola or ginger ale. You’ll see it on the back bar of virtually every hospoda, ordered in pairs among friends. Its enduring popularity speaks to West Bohemia’s taste for robust, medicinal-style bitters that balance rich, meat-forward cuisine and long evenings out.

Although distilled in Karlovy Vary, Becherovka is a staple in Pilsen pubs and homes. This herbal liqueur dates to the early 19th century and is built on a secret recipe of botanicals infused in alcohol, then matured to integrate flavors. It is bottled at 38% ABV. On the nose and palate, Becherovka is bittersweet with notes often described as cinnamon, clove, and citrus peel, finishing dry and gently warming—the classic “13th spring” of the spa town’s tradition.

In Plzeň, it appears as a cold shot after meals or in the iconic Beton cocktail (Becherovka + tonic with lemon), popularized internationally at a world exposition in 1967. It pairs well with salty snacks and picks up traction during winter, when its spicy profile feels especially comforting. While not born in Pilsen, its proximity and shared West Bohemian identity make Becherovka part of the city’s default bar lineup, bridging spa-town herbalism with everyday pub culture.

Svařák (svařené víno) is Pilsen’s winter crowd-pleaser: red wine gently heated with sugar or honey and spices such as cinnamon, clove, star anise, and orange peel. The aim is to warm, not boil, preserving aroma and avoiding harshness. Depending on dilution, the finished drink lands around 7–10% ABV. Expect fragrant steam, a ruby hue, and a sweet-spiced palate that takes the edge off subzero evenings.

You’ll find svařák at Advent and Christmas markets on Náměstí Republiky beneath St. Bartholomew’s Cathedral, and at pop-up stalls during outdoor events. Locals wrap their hands around paper cups while browsing crafts or meeting friends after work. Variations include white-wine versions and honey-sweetened spins; some stands add a dash of tuzemák for extra warmth. It’s seasonal rather than daily fare, but few winter nights in Pilsen feel complete without it.

Medovina (mead) ties Pilsen to older Slavic drinking traditions predating lager’s rise. Produced by fermenting honey with water and yeast, it may be aged or spiced with vanilla or cinnamon for additional depth. Most still medovinas sit around 11–14% ABV. Aromas vary with honey type—linden, acacia, and meadow blends are common in Bohemia—yielding floral, resinous, and lightly oxidative notes over a rounded, off-dry palate.

In and around Plzeň, small producers sell medovina at farmers’ markets and seasonal fairs, especially in colder months when it’s served warmed in ceramic mugs. In summer, it’s poured lightly chilled to showcase floral freshness. While not unique to Pilsen, its availability reflects the region’s beekeeping and forested margins, and it offers an appealing alternative for those who prefer something softer than spirits but richer than wine.