Czech Republic · Fermentation craft; Brewing; Bohemian heritage
České Pivovarnictví — Plzeňská Tradice
The Czech lager brewing tradition — the production of the světlý ležák (pale lager) that was invented in Plzeň (Pilsen) in 1842 by Josef Groll, creating the specific Czech lager style that accounts for the majority of the world's beer production. The Czech sládek reads the correct fermentation completion through a pour-and-taste-and-head assessment — pouring a sample glass and reading the specific foam head retention and taste profile that indicates correct lager fermentation completion.
Risk level: Stable · Czech beer culture — UNESCO ICH 2023; the most recently achieved inscription in the Czech archive
The Jablonec bijouterie tradition — the making of glass beads, costume jewelry, and bijouterie accessories from the Jablonec nad Nisou region (formerly Gablonz an der Neiße) that from the 17th century became the world's largest producer of…
The Wallachian woodcarving tradition of the Beskydy mountains — the distinctive Moravian Alpine folk woodcarving of the Wallachia (Valašsko) ethnographic region whose characteristic low-relief carved motifs on spruce and fir decorate…
The Habaner faience tradition of Moravia — the distinctive tin-glazed earthenware produced by the Habaner (Hutterite Anabaptist) communities who settled in South Moravia in the 16th–17th centuries, whose characteristic white tin glaze with…
The Czech kraslice (decorated Easter egg) tradition — the making of the distinctive Czech decorated Easter eggs using multiple techniques including wax resist (batika), scratching (rytí), wire wrapping, and natural dyeing.
The Slovácká embroidery tradition of South Moravia — the distinctive Moravian folk embroidery of the Slovácko ethnographic region whose characteristic densely packed floral and geometric cross stitch on white linen is one of the most…
The Czech marionette making tradition — the production of the distinctive Czech string puppet (marioneta) that has been the defining form of Czech popular theater from the 17th century to the present, and whose specific Czech character…
The Greek feta cheese making tradition — the production of the PDO-protected white brined cheese from sheep milk (minimum 70%) and goat milk (maximum 30%) in the specific Greek geographic zones (mainland and Lesvos), whose characteristic…
The tapping of maritime pine (Pinus pinaster) for resin in the Landes de Gascogne forest — the largest planted forest in Western Europe, created in the 19th century partly to supply the resin industry.
The Greek olive oil production tradition — Greece produces the highest percentage of extra virgin olive oil of any country in the world, with the Kalamata PDO region of the Peloponnese producing the most internationally recognized Greek…
The Turkish lavaş (lavash) flatbread tradition — the production of the ultra-thin, large-format unleavened flatbread baked on the sac (convex iron griddle) or in the tandır (clay oven) that is the fundamental bread of the Turkish Anatolian…
The Greek thyme honey tradition — the production of the distinctive Greek thyme honey from the specific thyme-dominant mountain phrygana (shrubland) of Hymettus, Crete, and the Aegean islands, whose characteristic intense aromatic quality…
The Turkish coffee preparation tradition — the brewing of finely ground coffee in a cezve (small copper or brass pot) over heat to produce the characteristic unfiltered Turkish coffee with its specific dense foam (köpük or kaymak) that is…