The Trebjesa Brewery, owned by Moldson Coors and situated in Nikšić is the only brewery in Montenegro. This brewery produces a small range of pale lagers branded as “Nik” and this is the most popular and most consumed beer in Montenegro. It’s the second most popular beer in all of Serbia and Montenegro after the beers produced by the Apatin Brewery from the Vojvodina administrative region of Serbia.
The Trebjesa Brewery produces four lagers under the brand names Nikšićko beer, Nik gold, Nik Cool and Nikšićko dark. They are mostly sold in 250ml, 330ml and 500ml glass bottles, 330ml or 500ml cans and 2-liter Q-pack bottles. However, light beers are more popular in Montenegro. In addition to Serbia and Montenegro, Nikšićko beer is widely exported to Bosnia and Herzegovina, Croatia, Slovenia and Albania. The beer can also be found in limited quantities in England, Canada, France, Switzerland and Germany.
As their motto states, “Nikšićko Beer is produced with pleasure for pleasure’’ and they have been doing so since 1896. The first brewery to be built in Nikšić at that time, was the Onogošt brewery. After twelve years the Trebjesa brewery was built by a few entrepreneurs from Nikšić and the first beer was released by it in 1911. This brewery was damaged by fire, turned into a prison by the Austria-Hungarian occupation during WWI, resurrected in 1931 and once again destroyed during WWII. Later on it was reconstructed and expanded during the period from 1946 to 1956.
The production of beer uses four basic raw materials, water, malted barley, hops and yeast. There are two main phases to this production, the first step is to extract the malt from the barley and the second step is to create the actual beer. Once the malt is formed it is mixed with warm water to prepare wort. Next the wort is squeezed to extract the liquid and this is followed by a cooking process during which hops is added. The hops are responsible for the bitterness of the wort and later the beer. After being cooled the wort is transferred to the fermenter and when the yeast is added the alcoholic fermentation process starts. After the fermentation is complete the yeast is separated from the beer and the beer undergoes the process of maturation during which it undergoes changes that are responsible for the final taste and the aroma of the beer. Maturation takes place slowly and at low temperatures. In the end, with the exception of unfiltered beers, filtration is performed where the residual yeast is removed resulting in a crystal clear beer.