The microbrewery industry in the Czech Republic is a dynamic and thriving sector that plays a pivotal role in the nation's rich brewing heritage. In December 2023, students from three different schools teamed up to learn more about its value chain. Teachers from FEM/CZU, Poznan University of Life Sciences (PULS), and ISTOM, the French School of International Agro-development, helped coordinate the week-long adventure.
The week kicked off with an introduction and getting everything organized. The teachers finalized a plan, and everyone got on the same page about what to ask during their interviews. The goal was clear: to understand how microbrewery value chain work in the Czech Republic.
Tuesday: One group headed to Pilsen to check out the Pilsner Urquell malting house. Meanwhile, another group went to Nymburk to chat with folks at malting houses and breweries. Some students, during their free time, explored several breweries in and around Prague.
Wednesday: Everyone visited the Louny Brewery and Žatec, a cool city on the UNESCO world heritage list. Students talked to different companies involved in growing and trading hops, a vital ingredient in brewing.
Thursday: The day was all about wrapping up what they learned and organizing the information from interviews. They even got to chat with a barley producer, an important link in the whole brewing process.
Friday: One group met a hop grower for a closer look at hop production. At the same time, others used the chance to finish up their value chain flow chart, which included insights from all their visits, interviews, and other sources.
To bring together the team from three countries, everyone got an invite to the Restaurant Beer&Kitchen. It was a great way for students to relax, chat, and think about what they discovered during the week.
The whole experience was not only an interesting field trip, but it was also a valuable learning opportunity. The students gained a deeper understanding of how microbreweries fit into the big picture of the Czech beer world. This mix of online and in-person learning gave them a taste of both sides.
In January, at the end of the ISTOM winter semester, the students will share their finalized study with researchers from CZU, PULS, and others interested in the brewing world. It will be an enjoyable opportunity to wrap up students learning adventure.
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Pavel Kotyza
