The first mention of Svijany dates back to 1345. At that time, a Cistercian monastery in Mnichovo Hradiste owned the village of Svijany. In the 1565 the village became the property of Jaroslav of Vartenberk, who erected a renaissance fortress there, but the Svijany brewery had already been mentioned previously as early as 1564. It was part of the region's economic background and the reason for beer brewing and the founding of new taverns was to increase the financial profit of the estate. After the death of Jaroslav in 1602, the village along with the fortress and brewery found a new owner in Jachym Ondrej Slik, a famous Czech historical figure, who was known as an anti-Habsburk rebel. He was executed on the Old Town Square in June 1621. After that, Svijany became the property of the family of the Wallenstein. They ran the estate until 1814. Under the reign , the fortess was altered into a chateau and the nearby brewery was extended and altered in terms of its architecture.
In 1820, Svijany joined Sychrov under the reign of the Rohan family and it continued to serve as a farm incorporating the brewery. The Rohan family owned the brewery, when Antonin Kratochvile, a brewer and the brewery´s tenant at that time, purchased it. The Kratochvile family dynasty ran the brewery until 1939. The grandson of the original, whose name was also Antonin, was then forced to sell it and the brewery became the property of the Rohan family once again. It must be pointed out that the Kratochvile family improved and modernised the brewery remarkably.
After this confiscation in 1945, the brewery was also nationalized and it became part of North Bohemian Breweries - a state enterprise. In 1990, due to the political and economic changes, the North Bohemian Breweries state enterprise ceased to exist. The brewery, then, became part of a state-owned enterprise called the Breweries of Vratislavice nad Nisou. In 1992, it was changed into a joint-stock company and in 1997 it became part of the joint-stock company -Prazske pivovary (Prague Breweries), the majority shareholder of which is an English brewing company called Bass. The Svijany brewery was by far the oldest and smallest brewery within this company.
As a result of the business policies of the above-mentioned brewing companies, the Svijany brewery found itself in a sales crisis and it was threatened with closure.
Another importatnt change of ownership for the brewery was its sale to the newly established company, Pivovar Svijany, s. r. o. (Svijany Brewery Ltd.), in May 1998. As part of this company, the brewery has started to overcome its sales crisis. "Svijany" beer has been awarded a number of prizes for quality in both professional and amateur contests. However, the greatest prize the beer could obtain is its rising popularity with its customers. Svijany is the strongest brand in the regions of Jablonec and Liberec. Its popularity is, howerver, also rising remarkably within the regions of Semily, Jicin, Ceska Lipa and Mlada Boleslav. There are also a few pubs and restaurants in Prague where this beer brand is successfully on tap.

The Svijany brewery produces its beer using classic technology that preserves its Czech-pilsner quality, which is famous worldwide.
All beer brands produced in the Svijany brewery, either draught beers or lagers and any special types, are made using the same technological procedure based on mash soft boiling, two-phase fermentation and slow maturation at low temperatures.

Svijany beer is brewed using the following three basic materials: water, malt and hops. WATER, the composition of which is suitable for infants and is delicious as drinking water. We get this water from our wells, near the brewery. MALT is bought from the nearby small local plants, where the local maltsters are able to make the malt even better using the high quality barley of Bohemia and Moravia. HOPS from the world-renowned Zatec region can never be left out of a good Czech beer.
In the brewing house, we create the right mixture of ground malt and water and heat it to different temperatures. We then convert the malt starch into sugar using enzymes. When brewing, we use the typical Czech procedure of the masch decoction method using two mashes. During the filtering-off process, we separate the sugar solution (unhopped wort) from the grain (spent grains). We boil the unhopped wort with hops, which are added gradually in various dosages. This preserves the beer and , above all, gives it its delicious bitter taste! The whole process in the brewing house lasts 12 hours. Our brewing house is able to produce 6 batches a day, each of which has a volume of 200hl.
The completed hopped wort is separated from the dregs in a whirlpool tank. It is then cooled down to the pitching temperature and pitched with brewer´s yeast. The main fermentation is carried out in open tanks at a temperature of up to 10 °C in a refrigirated room known as a fermenting cellar. During the yeast fermentation, approximately 70% of the sugar in transformed into alcohol, carbon dioxide and other side products. An experienced brewer measures the tank temperatures and the degree of fermentation in each tank twice a day. With the help of cooling of the entire process, the brewer controls and designates the time for cooling the tank to barrel temperature, which ends the yeast activity. The main fermentation period lasts 6-8 days.
The cooled new beer is barrelled and put into storage tanks, where secondary fermentation occurs. The storage tanks are horizontal containers, which have a capacity of 200-300hl. They are located in a cool room, known as a storage cellar. There, the beer matures and clarifies and CO2 is added. During this final phase, the beer gains its frothiness, strong flavour, taste and aroma. The storage lasts 30-60 days according to the type of beer at a temperature of 2°C and a pressure of 0,1 Mpa.
The beer is first filtered through a powder filter to make it sparkling clear and then through a special micro-filter to rid it of undesirable yeast and other micro-organisms so that it can then be bottled.
The beer is bottled into 0.5 l bottles (ca.40%) and stainless steel KEG barrels (ca.60%). The whole bottling process is carried out under very strict hygienic conditions. As we do not add any chemicals to the beer ot pasteurise it during bottling, it retains its original characteristics of a healthy natural beverage all the way to your table.