It’s a traditional Czech lager brewed in the Northern Bohemian town of Zatec using a trio of Czech Saaz hops. Brewed using a double decoction mash (an intensive approach that gives the beer a fuller body) and three stages of Saaz hopping in copper kettles, Hobo is fermented in open fermentation ‘squares’ for 14 days before being transferred into horizontal lagering tanks sunk deep beneath the brewery back in 1835.