During its short existence, the Kocour brewery brewed beer in more than ten beer styles. These are determined, on the one hand, by historical circumstances, the use of raw materials (hops, malt, water), the type of fermentation (bottom, top - when fermentation and subsequent maturation of the beer differ due to different temperatures) and, more recently, by the cooperation of brewers from different parts of the world, as a new category.
All over the world, beer is usually brewed in a hundred basic styles. Here, for example, you could already taste a black top-fermented special with coffee notes typical of stout, a top-fermented wheat beer of the Bavarian wheat variety, a top-fermented pale ale from the original home of this style from the British Isles with English hops or its reincarnation from across the pond with American hops with strong citrus notes. Last year, in the summer season, it was a Belgian beer from the seasonal category, and in the winter, for a change, it was a Belgian abbey beer (monastery beer). Really strong specials like "Ale" K31 - 31° and 12.3% alcohol have also found their place.