Chodské pivo has been produced in the historic Chodsko region (Plzeň) since the 12th century. It is made from locally sourced water with low mineral content, hops, malt, and yeast. Only Žatecký poloraný červeňák, Sládek, and Premiant hop varieties can be used in its production.

Due to the two-stage fermentation process, lengthy maturation, and the choice of specific raw materials, Chodské pivo is golden, rich, and malty, while its flavor is slightly bitter and strong. This beer is held in high regard, and it was even supplied to the royal courts of Prague and Bavaria. 

Pilsner is a beer style that originated in Pilsen (Plzeň), a city in western Bohemia. It was first brewed in 1842, making it one of the youngest beer styles to appear in modern brewing. The style originated when the citizens of Pilsen, who grew unhappy with the quality of the beer, decided to build Bürger Brauerei (Citizens’ Brewery), which would later become Pilsner Urquell.

They eventually brought a Bavarian brewmaster Josef Groll—who went to create the first pilsner brew. Although the initial idea was to create a Bavarian-style lager, the use of Czech ingredients influenced the emergence of a new style. The original pilsner, which was one of the first versions of a clear, light-colored beer, was made with light malted barley from Moravia and Saaz hops. 

Helles is a German-style lager that first appeared in Munich in 1894. It was a Bavarian answer to light Czech pilsner. Although Bavaria heavily relied on strong and dark lagers, the popularity of crisp and golden pilsner beers influenced Bavarian brewers to start producing a similar style.

Traditional Helles is typically more malt-forward and has a firmer body than pilsner and other lager styles, but still remains soft and medium-bodied. It is clean, easy-drinking, refined, fresh, and dry, with light hop bitterness and subtle malt sweetness. 

Märzen is a German beer style from Bavaria that is closely connected with Oktoberfestbier and shares some similarities with Vienna lager. This style officially appeared in 1841 when it was brewed by Spaten brewery, but a similar style existed well before that.

Märzen is an amber-colored lager that has toasty malt aromas and flavors, dry finish, crisp hop bitterness, and a medium body. Original versions of these beers were somewhat darker, and as the name suggests—Märzen translates as March—they were brewed in March and then left to lager until early fall. 

Dunkel is a German dark lager that is mostly associated with Bavaria and Munich. This dark beer, which can range from copper to dark brown, is mainly brewed from Munich malt which gives the beer its typical caramel-like and toasty character.

The beers that fall under this category will typically be smooth, medium-bodied, easy-drinking, subtly sweet, and not too heavy. Typical toasty notes may be accompanied by caramel, toffee, and nut aromas, while hop character can be present but should remain subtle. 

Doppelbock is a German beer style that was first brewed in Munich by Paulaner monks. As the name might suggest—doppel translates as double—this style developed as a slightly stronger version of traditional German bock style.

Doppelbock beers are usually medium-bodied with a color that ranges from golden to dark brown. They are rich and smooth with a distinctive malt sweetness that is balanced with subtle hop bitterness. Typical aromas include bread and toasty notes that can be accompanied by subtle hints of caramel. 

Weizenbock is a German beer style that was introduced in 1907 by the Schneider Weisse Brauhaus brewery located in Munich. Weizenbock was supposed to be a middle-ground between the rich and malty doppelbock and wheat beer (weissbier) that was popular at the time.

The style comes in a pale and slightly darker version. Although both styles have a distinctive malt backbone, darker versions may have a richer malt profile and heavier toasty expressions with possible hints of caramel flavors and aromas of raisins and plums. 

Bock beer is a German bottom fermenting lager that nowadays comes in a wide range of sub-styles. Traditional versions may range from golden to amber, and sometimes even dark brown. They are typically lightly hopped, rich, creamy, smooth, and malty, with toasty and occasionally caramel notes.

Alcohol content falls within the ABV range of 6.3 to 7.6%, and the beer is traditionally served in a tulip glass. Its origin dates back to the fourteenth century and the city of Einbeck where the beer was brewed by certified master brewers who followed a unique set of quality standards which were established by the city council. 

Českobudějovické pivo is a moderately bitter beer produced in the Czech Republic. The water used in the preparation process must come from the underground lake of the České Budějovice Basin, the hops come from the Žatec area, and the malting barley is grown in the Moravia region.

It comes as a lightly malty pale beer and as an intense dark version that has dominant roasted aromas. Due to the use of Žatec hops, the beer has a unique and pleasant taste, making it a very popular alcoholic drink in the country. The beer comes in five varieties: pale lager, Kräusened pale lager, pale draught, special beer, non-alcoholic beer, and dark lager.