Before eight o'clock, three buses with fogged up windows arrived at the Pardubice brewery. They brought more than a hundred American soldiers. The rest of the members of the convoy, mostly drivers, spent the night at Pardubice airport.
The first steps of the troops led into the heart of the brewery - to the brew house, where tasting tours awaited them.
"We tapped a barrel of nineteen degree Porter, which just celebrated its 125th anniversary of existence and which was drunk by soldiers of the First and Second World War, especially for this occasion. They were led through the beer brewing process by the emeritus brewer in Pardubice Milan Rambousek," said Leoš Kvapil, Chairman of the Pardubice brewery.
After visiting the brew house they were able to taste the beer directly from a tank in the brewery cellar, followed by dinner in a local restaurant. They were served traditional Czech cuisine. The most common orders were goulash and chicken schnitzel.
And, of course, served with beer. But mostly only nonalcoholic. "The strict military rules of our American guests allowed only a limited amount of beer consumption," said Leoš Kvapil.
At 11 pm buses were waiting for them to bring them back to their barracks at Pardubice airport.