Beer produced on the occasion of the opening of Chateau Svijany. It is based on Svijanský Máz and is inspired by old recipes according to which beer was brought to inaccessible mountain huts before winter in the last century. The finished, filltered beer is then fermented again through fermenting wort, so-called rings, and shortly fermented in a tank, in order to homogenize the entire batch, and the beer then ferments equally in all barrels. After two to three days, the beer is poured into barrels and stored in the lagering cellars, where at 2 ° C it finishes fermenting again for three to four weeks.