Beer BON is prepared under the law about "purity of beer" from 1516. According to these law beer can contain only water, malt, hop and yeast. This method has already been not used by industial breweries is case to spare materials. For obtaining maximum benefits various substitutes of malt, stabilizators and colours are used. Also the technological periods are shorten and beer is made saturated by CO₂ atc.

Today most industrialized breweries are head by professional economists and marketing workers so that everything is under the preasure to obtain maximum benefits and the maximum trade – not to make beer clasicaly and naturaly. Beer nowadays is not only a traditional drink, but mainly product, instrument that is used to obtain benefit for the company. With this wiew modern industrialized breweries also treat beer.

While preparing NATURAL NONPASTEURIZED BEER BON these methods aren´t used:

We avoid.
• Mainly: HGB. diluting of beer before it´s distribution. In this process an amount of harder beer is made and than diluted by water as long as the beer has required amount of degrees of alcohol in it. Beer is than saturated by CO₂ (similar method is used while preparing limodades), But of course the natural vigour of beer is lost by artifical saturation by CO₂ and CO₂ is not fixed in beer properly.
• Hop extracts. practicaly lost all aromatic esences that make beer´s bitterness (dry hops are ground, watered by CO₂ and put under high preasure, finally strained) This method is very cheap and without any high demands on stocking. Hop extracts completely lost their natural aroma.
• Malt substitutes. Grape sugar, glucose or sugar made from corn or rice, that´s quite cheap, but the taste of beer after using these materials is not typical for Czech lager.
• Lactic acid commonly ordinarily used for water PH.
• Rapidity while making. beer by using high temperature (untypical for Czech lager) results in quickness of the whole making process, but also results in various compounds in beer that of course influence the lager´s taste and aroma. Beer that´s period of maturing is shorten tastes bitterly with untypical vigour. In short: beer has unequilibrated taste.
• CKT – tanks in the shape of cylinder enables mature the whole proces of making beer (economicaly). This proces permits in acceleration. Yeast are under very high presure, that doesn´t benefit.
• Pasteurization. Pasteurization is proces in which beer is boiled by extreme heat, that results in elongation it´s durability. This proces permits in acceleration. Yeast are under very high presure, that doesn´t benefit.