Our beers

One can argue who initiated the "beer revolution" in Poland - in our opinion the fact is undeniable: Mastne is the first Ale type beer that left the gates of the Polish brewery in the 21st century. It takes its name from the historic "Newly Extended Silesian Chronicle" from 1625. Its refined taste is determined by the mixture of used malts combined with noble Polish hops and the fermentation process in open vats.

Light, bottom-fermented beer, which takes on its character by maturing in the lagering cellars of the Cieszyn brewery. It is distinguished by a full, refreshing taste with medium bitterness and a clear, hoppy aroma. This is the effect of triple hopping. The first takes place during the wort brewing, the second - during fermentation in open vats, the third - when the beer is matured in the tanks. Reach for our Lager and enjoy pleasant sensations.

Munich Dark beer is a classic, dark lager from Franconia - the beer heart of Germany. With every sip, it takes us into the atmosphere of a Bavarian feast. Pleases the palate with complex maltiness, has pleasant bread-caramel notes with a delicate, nutty aroma. Moderate hop bitterness subtly softens its grain sweetness. Try our Cieszyn interpretation of this style.

An intensely hopped, light top-fermented beer, a symbol of the beer revolution at the end of the 20th century. The new wave hop varieties used (Chinook, Simcoe, Citra, Amarillo, Centennial) bring the aroma of citrus fruits - pineapple, lychee and passion fruit. Its rich maltiness balances the high bitterness, creating the right balance of taste and makes the beer - despite its power - pleasantly drinkable. Try it and stay with it for longer.

You have the opportunity to taste the best beer selected by the consumers' voice at the 1st Home Brewers Festival. Its uniqueness results from the combination of traditional beer ingredients with oatmeal and mango sheep. Acidification of the wort with a selected Lactobacillus strain additionally enhances the fruity character. This unique composition of wheat beer with a pleasant taste and aroma of ripe mango reveals a world of beer fantasies.

Hefe-Weizen style unfiltered wheat beer. Strongly refreshing with abundant white foam and a clear yeast sediment. You decide how you want to taste them - clear or mixed and cloudy. We guarantee that it will taste good in both cases. Its characteristic banana and clove bouquet is the result of the work of specially selected yeast strains. The high content of wheat malt gives it an appropriate flavor fullness. Hop bitterness is only a delicate accent here.

Witbier is a wheat beer, referring to traditional Belgian wines brewed in Brabant. It is made from unmalted wheat and light barley malt. It is usually flavored with freshly ground coriander seeds and bitter orange peel. To further emphasize its citrus character, we also used lemon peel. Thanks to this, the beer gained its fruitiness. Now you can taste this pleasantly refreshing and slightly acidic beer.

Fruit Wheat - wheat, fruity refreshing and slightly acidic beer with a characteristic strawberry aroma and taste. The addition of fruit changes the perception of beer as a cereal-hoppy drink, and its slightly pink color is the result of a combination of malt and strawberries. Beer based on the original recipe of Piotr Machowski, winner in the largest Home Beer Competition in 2016.

Cieszyn's West Coast IPA is the result of the employee beer competition. For the first time in history, Browar Zamkowy Cieszyn made it possible to brew beer based on the original recipe of the winner - Kamil Morawski. West Coast IPA owes its aroma to new wave hops. It is accompanied by a sweet scent, with a distinct bitter taste and a dry finish. A very drinkable species.

The Cieszyn porter belongs to the Baltic porter species, historically represented only in Poland. It is very powerful, as evidenced by its very dark color. However, this does not prevent Porter from being highly drinkable. It is distinguished by a velvety body flowing from well-perceptible chocolate-coffee notes, based on roasted malts. Porter is a bottom-fermented beer, traditionally mash with the decoction method.

Stout Cieszyński owes its unique character to an original combination: a mild chocolate note, broken with intense bitterness and a spicy finish. The sophisticated composition is a work of natural additives: chilli, vanilla and cocoa. To bring out even more aromas, the foam height has been reduced. Stout Cieszyński is a top-fermented beer. Beer mash traditionally using the decoction method.

A unique beer that is a milestone in contemporary Polish brewing. Koźlak Dubeltowy is a re-edition of the cult Grand Champion of the Birofilia Festival. It first appeared on the market in 2009. It owes its character to the combination of the original recipe by Jan Krysiak with the knowledge and experience of Cieszyn brewers. Long maturation in the brewery's cellars makes the beer acquire its own taste qualities. Now is the time to please our customers' palates again.

Bottom-fermented organic beer, brewed by the Olza River. Its character is shaped by aging in the 19th century brewery cellars, hidden in the slope of the castle hill. Beer with a pleasant, full and refreshing taste with a medium bitterness, perfectly quenches thirst.

Bright, full-bodied, malty beer, based on the found records of Cieszyn Brewers from the middle of the last century.

NOSZAK beer, brewed in the historic Browar Zamkowy Cieszyn using traditional methods, is filled with people's passion and the magic of the place. It was created in tribute to Przemysław I Noszak, the Duke of Cieszyn in the years 1358-1410, one of the most outstanding diplomats of 14th-century Europe.

UfF 0% - (Unfermented Free), we dedicate to all our consumers, especially those who want to stay away from alcohol. Using beer ingredients (malt, hops) and fresh, natural, squeezed juices, we have created a very fruity drink. Unlike other products that the Brewery is famous for, we have deliberately omitted the alcoholic fermentation stage in this process, so we guarantee absolute 0.0% alcohol. The slightly acidic taste, obtained by acidifying the beer wort with Lactobacillus bacteria, permeates here with fruity sweetness, and the delicate saturation gives freshness. Try our UfF 0% and enjoy.

UfF 0% - it's a great choice for those looking for a non-alcoholic refreshment. Using the beer ingredients (malt, hops), to which we added a large amount of natural, energizing mango pulp, we created a very fruity drink. It was created in a process without alcohol fermentation (Unfermented Free), and its fruitiness was enhanced by additionally acidifying the beer wort with Lactobacillus bacteria. We have skillfully combined the whole to create a natural source of delicate freshness. Try our UfF 0% and enjoy.

Rye beer is most often associated with the Roggenbier style. Our Light Rye is nothing like this Bavarian specialty. It is light and subtle, although clearly hopped, and has only a moderate level of rye character. It is a proposition for a moment of relaxation, when we feel that we want something light, refreshing and unusual at the same time. Reach for the Light Rye whenever you feel that this is the time.

A beer full of contradictions. Gose itself is unusual, and when we add passion fruit to it, you can only love or hate such a mixture. Sour, wheat beer with the addition of rock salt and seasoned with coriander, all seasoned with a solid portion of energizing passion fruit. As if that was not enough, its acidity was broken with the addition of lactose. Sounds intriguing? In our opinion, interesting enough to try at least once. Believe it or not, nothing will ever be the same after that.

Wondering what you will be doing tonight… you are just holding something in your hand to start it off. Our oat stout is like good news - it puts you in a positive mood, giving you energy and the right attitude. You will find there notes of coffee seasoned with shavings of delicious chocolate. Pleasant, subdued hop bitterness, balances the smooth, malty-grain fullness. Do not hesitate, try it and check what else is hidden inside. When you're done, you'll smile with a smile - yes, that was a good idea.

Farmhouse But in its purest form, wild yet calm, spontaneous yet tame. Filled with taste and smell, caressing senses, just like in Leśmian's "Raspberry chruśniak". Untouched by progress, clean and virgin like morgi of Józef Ślimak from the Prus' Outpost. Traditional, home-made beer that evokes the associations of peaceful Benelux villages, where time runs its own rhythm. Try the interpretation of the winning pair of brewers in the Employee Beer Competition.

Quadrupel - the strongest representative of the Belgian beer world. Its deep copper-brown color portends a rich and complex character. The clear, malt base is complemented by the aromatic notes of dried dark fruit, soaked in rum. The slightly spicy bouquet is the result of fermenting the beer with a properly selected strain of Belgian yeast. Try this delicacy, brewed for centuries by Trappists, interpreted by Piotr Kaleńczuk - the winner of the Polish Home Brewers Championship 2019.

Darker than Siberian coal, stronger than the Kamchatka brown bear, more complex than the ecosystem of virgin forest and as dense as Caspian oil. Born on the brink of summer. In the light of many full moons, he was gaining his maturity to now enjoy your senses with a wealth of happy experiences. Do you think, the drink I reach for, worthy of my palate? Indeed, we say, not just any drink, it is Mr. RIS himself - the most delicious among Stout.

Hop na Kawka - dark brown porter-style beer with the addition of natural coffee beans. What's so special about this beer? Taste, aroma, color… that is also true, but the way it was made is remarkable. The Fibonacci sequence was used to create the recipe, and the malts used in it are its first eight characters. It is amazing how often in nature we can observe this golden ratio. Now we can also find it inside this bottle. Sounds intriguing?

Special award of Browar Zamkowy Cieszyn in the Grand Champion competition of the Polish Association of Home Brewers 2017, recipe - Mariusz Bystryk. Brewing this type of beer requires a lot of patience and commitment from the brewer. Suffice it to say that the process of creating the wort, which would be ready for fermentation, took about 20 hours. The most difficult part of it was the part related to mash filtration - its time was almost four times longer than standard activities. All operations were carried out under the supervision of the author of the recipe - he personally supervised the process and despite the great satisfaction it gave him, after several hours of effort, he completely lost his strength. The wort obtained together with their efforts was inoculated with yeast of Belgian provenance, which set to work briskly. After the end of fermentation, the young beer was placed in a lagering tank in brewery cellars, where it matured for several months, waiting for its premiere. Thanks to the high content of rye malt, we have obtained an intriguing, thick and "sticky" beer with a substantial malt foundation. The distinct sweetness we feel is the result of the remaining extract that forms its flavor base. The components resulting from the work of the yeast used appear only in the background. It includes aromas of dried fruit, flowers, esters, as well as a light solvent aroma and higher alcohols. The rich, grain flavor is countered by hop bitterness, which closes the whole thing, creating a memorable drink.

We added fresh raspberry fruit to Rye Wine and poured it into oak Bourbon barrels. A Rye Wine is a beer whose brewing requires a lot of patience and commitment from the brewer. Suffice it to say that the process of creating the wort, which would be ready for fermentation, took about 20 hours. The most difficult part of it was the part related to mash filtration - its time was almost four times longer than standard activities. All operations were carried out under the supervision of the author of the recipe - he personally supervised the process and despite the great satisfaction it gave him, after several hours of effort, he completely lost his strength. The wort obtained together with their efforts was inoculated with yeast of Belgian provenance, which set to work briskly. After the end of fermentation, the young beer was placed in a lagering tank in brewery cellars, where it matured for several months, waiting for its premiere. Thanks to the high content of rye malt, we have obtained an intriguing, thick and "sticky" beer with a substantial malt foundation. The distinct sweetness we feel is the result of the remaining extract that forms its flavor base. The components resulting from the work of the yeast used appear only in the background. It includes aromas of dried fruit, flowers, esters, as well as a light solvent aroma and higher alcohols. The rich, grain flavor is countered by hop bitterness, which closes the whole thing, creating a memorable drink.

Wheat Wine is a beer style that takes its origins from the American craft brewing movement. His story shows how complete accident can make something extraordinary arise. Phil Moeller - a brewer from the Rubicon brewery in Sacramento, California - made the mistake of brewing barleywine with their friend by adding a large amount of wheat malt to the prepared mash. Instead of setting a new batch, curious about the effect, they decided to ferment the wort obtained. The moment the beer was ready to be tasted, they poured each other a glass and were surprised to find that by mistake they had done something really remarkable. Phil decided to present his discovery to the world, and "Winter Wheat Wine" from Rubicon Brewery became the first commercial example of wheatwine beer. It was rich, deep and complex yet smooth with well-hidden alcohol. His cast version "from the stick" in the brewery was very popular in the 90s. The beginning of the 21st century brought the beer further recognition among a wide range of brewers. Winter Wheat Wine became the epitome of style until the brewery closed its doors in 2017. Despite the fact that today we no longer have the opportunity to taste the original wheatwine, many craft and home brewers use this style by trying their hand at the strongest wheat potato. By recreating the recipe according to Adam Necl - the winner of the Polish Home Brewers Championship in 2018 - we also present you this unique beer.

Belgian Pale Ale - the everyday beer of the inhabitants of Brabant, dating back to the 16th - 17th centuries. Its character is mainly due to yeast, which gives it a pleasant spice and fruit bouquet. Slightly malty with a light hop bitterness, complemented by a pepper-spicy note and finished with a moderately dry finish.

A horse with a row to those who will document and logically explain the genesis of the names, Belgian monastic beers. There are many theories, but none reveal the truth to us, so if everything is a fairy tale, let's at least tell it nicely. Dubbel is undoubtedly a monastic beer, probably already brewed in the Middle Ages, although the one we know today has a much shorter history. The brothers of the Trappist order from Westmalle Abbey enjoyed this drink in the middle of the 19th century. The recipe of the modern representative of the genre was thoroughly modified in 1926. After World War II, the popularity of monastic beers increased significantly and on the wave of these preferences, more and more breweries started brewing Dubbel under their own brand. The beer has a complex fruity-ester-phenolic aroma with a distinct malt base. The taste is malt and caramel with low bitterness and a fairly dry finish. Color from amber to dark brown with red reflections with a thick white-cream head. Despite its strength and high alcohol content, the beer is quite drinkable with high carbonation, which additionally gives it freshness.

Probably every brewer, developing his craft skills, would like to create a unique beer. Throughout history, many daredevils have managed to achieve the intended goal. An example is the Barleywine-style beer, brewed for the first time around 1870. It was created by separating the front wort (i.e. the most concentrated and rich in malt parts of the filtered mash), which then, after further "processing" in the brewhouse, was fermented. This way, the strongest, noblest and most expensive beers were produced. Our English Lord is just one of them. It is the fruit of cooperation between two friendly breweries (Browar Zamkowy Cieszyn and Piwowarownia) that create in harmony with tradition and nature. This highly malt, intensely aromatic and highly complex drink reveals its richness during unhurried tasting, showing us its multidimensionality.

Development and evolution of the species. We decided to enrich the classic barleywine with new experiences. Therefore, for four months it was additionally matured in Bourbon casks, in which our Porter previously matured. To ennoble the extensive maltiness of this extraordinary drink, we added fresh cherry fruit to it. This original composition grew slowly in the unique cellars of the Cieszyn brewery, waiting for the right moment when it would reach the expected fullness. Having made sure that the right moment has come, we present this noble drink to you.

English brewers were the last in Europe to start using hops in their beer production. They learned about its properties with the arrival of Flemish immigrants to the islands in the 16th century. Previously, they flavored their beers with mixtures of herbs and spices. Porters and stouts were commonly brewed types of beer at that time. Light beers became popular only with the advent of the industrial revolution, which enabled the production of light malts. New beers began to be hopped more and more boldly, taking advantage of its antiseptic properties, allowing for better durability of delicate light Ales. There are quite a few discrepancies in the unambiguous definition of when we can speak of a Bitter style distinct from the usual Pale Ale. Some say a story from 60 years ago, others say it was about 150 years ago, when beer was referred to as "Bitter Ale". One thing is for sure, the differences between "Pale Ale" and "Bitter" are minimal and we can often hear that they relate to the way of packaging - the barrel version of the beer is "Bitter" bottled - "Pale Ale". This does not mean that we will not find Bitter in the bottle - it is possible.

An unusual beer that combines many styles - sour wheat with the addition of salt and coriander, initially fermented spontaneously, acidified with the addition of lactic acid. It is a mix of Witbier, Berliner weisse, Lambik and Weizen, all in one bottle, which is why it is so special. It has its origins in Goslar, a town in Lower Saxony, Germany, that existed before Prince Mieszko I learned to walk. Gose beer has been brewed here since the beginning of the 16th century, but its popularity exploded in the 18th century, when local breweries began delivering liquor to the cities of Leipzig and Halle. Soon the demand exceeded their production capacity and Gose was also brewed in Leipzig breweries. Beer quickly became a local specialty and its popularity meant that local taverns were lining up in the waiting line. The introduction of the Reinheitsgebot and its extension to other federal states of Germany certainly did not help this specialty. In addition, the outbreak of World War II caused significant production limitations in German breweries. In 1945, Gose disappeared from the beer map of Europe for the first time. After a few years, however, it was revived by an employee of the Döllnitz brewery - Friedrich Wurzler, who passed his knowledge to Guido Pfnister's stepson, who died in 1966. He took with him the passion and knowledge of Gose brewing. Twenty years later, Lothar Goldhahn decided to bring this extraordinary drink back to beer lovers, thanks to the courage of Schultheiss Berliner-Weisse Brauerei at Schönhauser Allee in East Berlin, we can now enjoy this phenomenal beer.

Beer in the style of "Albae Cerevisiae" - brewed according to the recipe of Maciej Osiński - comes from the area of Pomerania and Kujawy (currently areas belonging to the Pomorskie, Kujawsko-Pomorskie and Warmińsko-Mazurskie voivodeships). According to the preserved historical records, originally it contained up to 100% of wheat malt. It was characterized by low hopping, which was supplemented by the addition of a mixture of various herbs used as flavoring ingredients. For this, thyme, yarrow, kuklik rhizome, mullein, calamus, wild strawberry leaves, linden flowers. The style was characterized by moderate levels of esters and phenols and a moderate full-malt character. Herbalism, present in taste and aroma, did not dominate the bouquet, but was only supposed to enrich it, complementing the malt and grain foundation. The taste clearly has accents of wheat malt, reminiscent of light bread, low to medium bitterness with noticeable, herbal accents.

IPA - these three magic letters have long electrified beer fans around the world, and they have been changed in as many ways as there are breweries. Today it is difficult to count how many variants of India Pale Ale style beer have appeared on the market. One thing is known: when reaching for a bottle with these three words on the label, you have to prepare yourself for the richness of the hop character. It offers various aromas: citrus, floral, forest-resinous, herbal - everything that only hops can bring to beer. Our Juicy IPA, in addition to traditional beer ingredients, also has the addition of natural fruit juices - lemon, orange and lemongrass, which are to enhance the refreshing, citrus character. It is a strongly aromatic, light beer with a clear, yet subdued bitterness with a medium fullness of malt, additionally rounded oat smoothness. The whole creates a pleasantly refreshing beer with a fruity citrus character.

Light and refreshing bottom-fermented beer with Czech origin. Our southern neighbors have specialized in pils for over 170 years and it must be admitted that they do it very well. We decided to try it and we brewed a light, light lager, not regretting the Żatec hops, which gives the characteristic herbal bitterness. The beer was created in cooperation and according to the recipe of the home brewer Robert Pawlik - the winner of the 5th Home Brewers Competition in Chorzów. Czech Desitka - this is the everyday beer of the inhabitants of Bohemia and Moravia that fits any occasion. The straw color emphasizes its lightness, and the delicate notes of malt, complemented by the hop character, make you eagerly reach for it, especially since the evening is still young and you realized that you have a day off from tomorrow. So you can go ahead and relax and feel at ease, enjoying your senses with a delicious, bright pils.

Mojito Berliner, a combination of two worlds, the Cuban Mojito drink and the German beer specialty - Berliner Weisse. Separately, completely different, together creating an extraordinary harmony of refreshment and lightness. Mint-lime, sour-sweet wheat beer, which was created as part of cooperation between the Puck Cooperative Brewery and the Cieszyn Castle Brewery. Go ahead and open the bottle and experience the summer refreshment!

If we want to know the history of beer in this style, we should go back to the British Isles to the period of the formation of the constitutional monarchy. In the 17th century, the term "mild" was used to describe a young, under-aging beer, probably derived from the lighter varieties of English porter and being the opposite of the so-called long-maturing beers common at that time. "Constant". Initially, young beers were mixed with more mature ones, which was a procedure that allowed the breweries to sell their production faster. Over the years, the tastes of English beer drinkers have changed, which directly influenced the growing popularity of fresh beers. Mild Ale, of the Victorian era, differed greatly in power from his twentieth-century successors. The period of World War I and II caused considerable difficulties in supplying breweries, which resulted in the necessity to change the recipes of the beers produced, and thus to “slimmer” the charge. Mild has become a light beer with low bitterness and low alcohol content. In the 1950s, its popularity dropped considerably in favor of bitters and lagers. Currently, Mild Ale can be found in several more regions of Great Britain. Outside of England, it is practically absent.

The origin of the porter, like many other beer styles, is highly ambiguous. The most frequently cited story is the theory known as "Three Threads", which states that it was a common practice at the time in English pubs to mix three beers together just before serving. They all had to be delivered in separate barrels, which was obviously difficult. So in 1722, Ralph Harwood, a brewer from Blue Last in Shoreditch, East London, invented one beer that was supposed to taste like a pre-blend. He called it "Entire Butt", which quickly became known as a porter, due to its popularity with London workers and porters. Today we will not find anyone who would know Ralph's original recipe, as no records have been preserved from that period. It is known, however, that it was common practice at the time to divide the mash into three or more parts to yield strong, medium and weak beers. Perhaps Harwood combined them into one, which could explain the origin of his beer name (entire). Probably the first porter was made entirely of brown malt, it was clearly hopped and required a long maturation - four to five months, which additionally resulted in better clarification. Such a method of production meant that not every London brewery-pub could afford to produce this beer. It required having a sufficient number of tanks for long storage. Our brewery's cellars contain 135 lagering tanks, in which the beer can mature freely while waiting for the right moment, so we decided to tackle this style.

Most of us have beer associations with Ireland with stout and its flagship representative, Guinness. Worse, there are those who will say - "green beer on St. Patrick's Day, well ... it's a green island after all. However, we can safely say that we owe the popularity of beer in Europe to the Irish. It was the Celts, who lived peacefully on the islands, outside the northern ends of the Roman Empire, willingly and against the then continental customs, brewing and consuming beer. With the arrival of St. Patrick's Day, Ireland got to know the Christian faith and gained its patron. The new religion quickly became the dominant religion, and Irish monks traveled in large numbers to the continent. In addition to spiritual values, they brought with them one more precious gift - knowledge about brewing beer. Emerging monasteries and orders dealt with its production and perfecting the art of brewing. For centuries, it was the monks who formed a separate and valued professional group, which, constantly developing its skills, improved the quality of the drink produced. Irish Red is a fairly light beer with a moderate alcohol content, low bitterness and a distinct malt character. We can find caramel notes in it, delicate, buttery aromas may appear, and hops usually bring floral herbal aromas that only enrich the bouquet of the drink. The taste has a malty base that is associated with biscuits, grain or a light aftertaste of bread, topped with a medium-dry finish and moderate saturation.

To celebrate the 170th anniversary of the establishment of the Cieszyn Brewery, we decided to create a unique beer. We chose the most eminent representative of our brewery - Porter Bałtycki. The character of the beer is special, in addition to water, barley malts and hops, Polish dried plums and oak chips from casks in which the whiskey was aged were used for brewing. Everything was closed in lager tanks for 18 months, so that it would mature until this special moment. As a result, the beer acquired an unprecedented "smoothness", an intense flavor and aroma brought by plums and a slightly oak tartness of shavings, which brings to mind the best beverages matured in oak barrels. All this means that we can enjoy the unique beer that was made in this special place. It is a peculiar tribute to all brewers who, over the course of three centuries, contributed their knowledge, talent and passion to the development of the Cieszyn brewery.

Cieszyńskie Seasonal, traditionally brewed by French farmers at the end of the cold season to refresh in the summer. The beer has a strong fruity aroma, which is the result of the addition of bitter orange peel. A very drinkable species. Due to its carbonation, full content and sparkling character, it can be associated with champagnes or wines.

A unique beer in the style of sour Flanders Ale with a rich note of red fruit (cherry, currant), prunes and noticeable oak tannins, both in taste and aroma.

A bit of the departing summer captured in a bottle in the form of light, refreshing and pleasantly fruity beer. Another interpretation of the Witbier style of Cieszyn brewers, this time, in addition to classic additives (citrus peel, coriander), we strengthened the fruitiness of our beer with black currant. As a result, we obtained a nice red color and a characteristic currant flavor and aroma. Sit back and enjoy the memories of a past vacation.