Történetünk

The history of the Bors brewery 

Before the opening of Győrzámolyi Serfőzde (Cervisia Kft.) in 2009, beer lovers could already meet our craft beers made according to traditional recipes. In 1992, we founded the "Likócsi Brewery and Brewery" as a family business, which today has become one of the attractions of Szigetköz after we moved. Our brewery, based on micro-brewery technology, never aims for quantitative, but rather for quality production. The raw materials for our beers come from the best quality raw material sources available, which we constantly monitor. For our beers, we mash from combinations of 8 types of barley malt, boil 10 types of hops and inoculate 5 species of yeast. Our used raw materials and technology guarantee the special taste, body and quality of our beer. We do not use "substitute" materials or preservatives in our products. We believe that we bring more joy to our customers with a beer with a natural taste than a mechanized, "flavor enhanced", antioxidant-treated, diluted mass product. We are not willing to break with tradition and naturalness just to be on the shelves of department stores. Taste our ALEs and forget the worries of the world while sipping. We hope, in fact, we believe you understand the difference between craft beer and mass beer...The Bors Craft Brewery Team.  

Some milestones from the Bors story.

1991 As a professional military officer, István Bors (our father) encountered home brewing for the first time during his travels. He considers the possibility of a business in a time of widespread unemployment and brings it up to his family. Preparations begin, and finally, out of several options, a family team orders an Österbrau brewing equipment with a daily capacity of 250 liters. In the difficult credit conditions at the time, the equipment was finally paid for with a 5-year loan. I would like to note that during this period there were already 3 breweries operating in Győr and its immediate surroundings:

• Porter serfőzde (Sziget / Heim)
• ?? sörfőzde (Révfalu Szövetség utca)
• Pelikán (Lébény)

…velünk együtt 3 további épült szinte azonos időben:

• Eke és társa (Nádorváros Somogyi Béla u.)
• Tichy és Társa (Ménfőcsanak)
• Österbräu (Nagybajcs)

...később (1995):

• Rácz főzde (Győr, Fehérvári út)

1992. The Bors brewery building is built (Esztergető u. 20, Győr). The name of our company was briefly Róbert Bors E.V. then Bors és Bors Bt. became, but locally everyone knew it only as Likócsi Serfőzde.

1993. Our first beers were made in the first half of 1993, based on the Österbräu Bavarian light basic recipe. It was a well-drinkable light filtered Bavarian light recipe, the price of a 25ft pint was considered good at the time. At that time, in the absence of a beer hall, it was only possible to drink in the courtyard of the kitchen and to take away draft beer in used soda bottles. Already at that time, the need to purchase a manual bottler arose.

1994. We bought a bottler. This bottler was suitable for semi-automatic filling of 2 bottles under parallel pressure. This is how the bottling of Bors Világos beer began, which at best was guaranteed for 6-8 days. Unfortunately, this beer with a short shelf life quickly pointed out the disadvantages of "natural beer". At that time, the breweries already produced beers preserved by pasteurization with a 20-30-day shelf life, which greatly hindered and then reduced our production of bottled beer to almost zero by 1997. The beers didn't last well on the warm shelves in the stores, which resulted in a lot of complaints being returned.

1994. The beer hall of the brewery was completed in the garden behind the brewery. Unfortunately, the pub was built at the end of the back garden, because according to the laws of the time, it could not be placed in a more "optimal" location due to the school within 200 meters. Our established customer base has sustained us for years, and our external sales have almost completely stopped. "Home beer" as a concept guaranteeing quality has become worn out and identified with disappointments because of the "laundry manufacturers". Due to the tightening of excise laws, continuous harassment and a series of fines and the tax lobby of the breweries, the existence of breweries became practically impossible. From here we can date approx. for 10 years of that approx. The destruction of 300 breweries, which disappeared forever from Hungary.

In 1996, we also tried brown beer, but the "minimum" raw materials available in the country did not allow the production of a proper brown beer. This means that a basic malt beer from Pilsen could only be mixed with black malt... of course this made the beer black, but the taste lacked other elements, e.g. caramel, crystal, etc. malt ingredients. This put its stamp on the brown beer project, we abandoned it after a short time...

1996-2004 until our kitchen continued to "vegetate". Opposite the lobby of the brewery, the situation of the kitchen became impossible. Not a single beer bar or pub in Győr and its surroundings found it worthwhile to sell our beers, so we were left behind in the price competition and in the multi lobby. Our only light beer was measured in our own beer hall.

2005-2009 the kitchen gave up the fight. Our beer hall only continued to operate, but it can be said that it was more favorable to bring and sell beer from Slovakia to Aranyfáca than to produce our own. The brewery was closed by the customs authorities and was offered for sale in the following years. During this period, either no one needed the equipment for the kitchen, or they would have taken it for an amount that we would have received more for it at the waste iron plant... so the equipment was preserved... fortunately...

In 2008, as the youngest member of the family, I decided, despite the fact that everyone wanted to talk me down, to start brewing again based on completely new ideas. Since I was already living in Győrzámoly at the time, we made room for a small 100 m2 kitchen building on our own lot. On June 1, 2009, the brewery sold its first barrel of beer to the still-operating Likócsi brewery. This beer is still made according to the old recipe (Osterbrau), because then we were faced with the fact that the raw material supply is in a much worse situation than 5 years earlier (thanks to the hundreds of ruined brews). The main raw material supplier (BCI Budakeszi) had almost zero stock so far, so our demand for special raw materials hit the wall. Another reliable raw material supplier dealt almost exclusively with Pilsen malt at this time. It was almost impossible to get yeast, we went to a brewery in Schwechat to get yeast, but within 1-2 years a new director banned Hungarian brews from there as well. This national decline blocked the brewery's plans to produce special beers for 1-2 years.

The year 2009 unfortunately began with the sudden death of my mother. He was the one who brewed the beers at the Bors Brewery from 1997 to 2004. His work and perseverance were exemplary even in this impossible time. His training as a chemist helped him a lot, he always knew why he was doing it for the sake of the goal... may the angels take care of you the way you took care of us...

At the end of 2010, with the encouragement of our customers, we started experimenting with a Wheat beer recipe. After a lot of research and consideration, Bors Büza was born. We tried to provide our beer based on hybrid (top-bottom) technology with features that have distinguished our beers from the available breweries.l.

2011 nyarán, amikor biztosnak kezdett látszani a második Kézműves Sörfesztivál megrendezése, kemény fába vágtuk a fejszénket. Egy igazi különlegességgel akartunk megjelenni a fesztiválon. Így magyar viszonylatban elsőként kezdtünk kísérletezni Belga ALE ízvilággal. Ha valaki kóstolt már belga söröket, főleg ha az valamelyik apátságból származik, tudja miért fogott meg bennünket ez a vonal. A nehézsége az a dolognak, hogy egy sörfőzde sem adja ki a söre hiteles sikerreceptjét a kezéből, érthető módon... Mit lehet tenni ilyenkor? Az ember vásárol 40-50 féle Belga ALE-t és elkezdi kortyolgatás közben kitalálni, mely ízvonal minek a hatására alakulhat ki. Hát valahogy így született meg a fesztivál sörünk. Egyszer aztán a fesztivál előtti hetekben felhívott a főszervező azzal, hogy akkor mi is lesz a neve a sörIn the summer of 2011, when the organization of the second Craft Beer Festival began to look certain, we cut our ax into hard wood. We wanted to appear at the festival with a real specialty. Thus, we were the first in Hungary to start experimenting with Belgian ALE flavors. If anyone has tasted Belgian beers, especially if they come from one of the abbeys, they know why this line caught our attention. The difficulty is that not a single brewery releases the authentic success recipe for its beer, understandably... What can be done in this situation? A person buys 40-50 types of Belgian ALE and begins to figure out which flavor line can develop under the influence of which while sipping. Well, that's how our festival beer was born. Well, we didn't expect that... Should it have a name? Since a monk first came to mind about this direction, and by the way, we have a painting on the wall with a beer-drinking monk, I found myself saying, let there be a monk "friend"... Let Tuck be a friend... This is how the little one was born, the in the name of a big beer-loving monk, even if the friend is not Belgian..

In 2012, we started preparing for the VIII. for an international beer competition held in Miskolc. It is clear to us that the old lager beers cannot really compete in a competition at the same time as the new beer revolution, especially since the lager category is not even in the competition for reasons we do not understand. Encouraged by the initial success of Tuck Barát, we decided to let lagers rest for the time being. We need a black ALE, which can appear in a worthy way next to Tuck Barát both at the competition and on the table of our customers. This is how our second success-oriented beer, Sherwood, was born, which is a 6.0% black Stout. Yes, yes... That's not a mistake, we chose the famous forest of Friend Tuck as the namesake, continuing the story of the beer-loving monk...

In March, incredible success greeted us. In the Sherwood brown beer category, it won a diamond diploma with the highest score. The very next day, the phone was dead from the many calls asking when and where to get the winning beer. We immediately threw ourselves into the idea of ​​bottled Sherwood. A title design was prepared and the printing works began. By the beginning of April, Sherwood was available at our partners.

The second surprise was that our light ALE drinking beer, produced in parallel with Sherwood (which, by the way, should replace our lager light beer) won a gold medal in the over 11 Balling category. Everyone can already guess from which topic he got his name. The formula is simple: light + drinking beer + light + ALE = Little John... We can't wait to see how a "wicked" beer will be born, like Guy of Gisborn or the Nottingham Judge...

New for 2013 is our first IPA beer. A bit of history: IPA (India Pale Ale) was once the beer of the English colonial troops in India. To withstand the two-month sea voyage, the master brewers hopped heavily and thus made it durable. India Pale Ale was born as a result of their knowledge, a beer with an incredible flavor. There are countless aromas and flavor combinations that can be found in this beer. As usual, we didn't stop at a basic type of beer. As our consumers have become accustomed to, something extra is added to all our beers. It was no different this time, either, because our IPA beer received a large dose of hops, with a bitterness of 100 IBU. (IBU: International Bitter Units. A normal beer has 10-20 IBU). The name of our ALE became Anonymus IPA (later renamed Mortianna). Be careful, it's very bitter!

A big development in 2013 was that we managed to buy a 1,200 bottle/hour bottling machine from the already closed brewery of Lébényi Pelikán. The rotary 20-head machine accelerated the bottling process tremendously. The machine was completely renovated, the non-stainless machine components were replaced with stainless steel ones. Unfortunately, the 23-year-old machine was not designed according to today's expectations (e.g. it does not evacuate the air before filling), so we had to pasteurize our beers during this period. We also bought a semi-automatic crown sealing machine with the same speed as the machine, so we could work at full speed

2014 The Bakonybéli monastic order invited us to prepare their own beer based on shared ideas. Based on these inspirations, the dubbel of the St. Mauritius monastery, the Mauritius dubbel, was created. It has an alcohol content of 7.5% and a Belgian flavor with typical abbey features. It's worth tasting.

In 2015, the Vitalis herbal Pale ALE and the Exuperius Christmas Trip were created together. 2016 was the year of Innocent - Weat beer, which has been a success among serious beer lovers ever since.

In 2017, we cut our ax into a big tree. We are expanding our business with a new aging facility and a store and parking lot opening from the main road between Szigetközi. The new aging facility enables us to triple our capacity. Our new store will make it possible to buy beer comfortably. According to our plans, we will be able to tap 12 types of beer locally, even in bottles or bottles. Our opening hours will also be extended, we will be available to our customers for most of the day.

On June 17, 2018, we opened our sample store, where our dear customer can taste a 1.5 liter beer before buying it. Our special tap line with 12 taps is suitable for freshly filling PET bottles. We welcome our guests even for a group beer tasting. Visit our brewery from Rákóczi utca, where you can conveniently get to your favorite beer using our local parking lot.

In 2019, we will tempt our customers with several new beers, our Juice IPA (Sloth Juice IPA) is ready, which is a summer refresher, with its Grapefruit infusion, a "pleasant shower" in the summer heat.

2019. Our other fantastically successful beer is Greed, which is a classic HOPLAGER. HOPLAGER is one of our favorites, it is practically a medium-bodied lager made with IPA hops. It brings the IPA-APA characteristics, yet its light body slides differently, perhaps more drinkable.... A really great experience.... 2019

In 2020, we put into operation our new linear filling system, fully automatic "sterile" bottling line. The novelty is that from here on we could forget about pasteurization, it is not necessary due to the complete sterilizability and the complete flushing of the air in the bottle with carbon dioxide. Due to its capacity of 800 bottles/hour, we will be a little slower (our previous machine was 1200 bottles/hour), but it can fully serve our volume, since the pasteurization process is omitted here. Saving energy, which is created by abandoning pasteurization, is not the last consideration.

2020 03.11 Our New England IPA is on tap and of course also in bottles. The throatiness (Gluttony NEIPA) immediately became a favorite of beer lovers. The body is reminiscent of wheat beer, with a pear juice texture, which in terms of taste and aroma, the beer that brings APA-IPA types was amazingly successful.

In 2020, we started our "beer of the month" project on the tap page, which is about showing people new styles from previously unused ingredients, of course, all this in 1 tap in addition to our usual beers. This was a great success, the question is constantly being asked: "is there anything new?" the beers: Citrallion, Arch Stanton, Droplet, Helldoraldo...

2021. The year of Covid19, in short: ...closure...curfew...sickness...hospital...closure... ...our father, whose idea the kitchen was created and who supported us throughout us, unfortunately he passed away at the age of 76 after a long illness... 

2022. Energy crisis.