Gentlemen, two things to comment here. First and most obvious, I love the brewers in Budvar, how they speak of their beer, how the really love what they are doing. One of the best set of videos from you. Big thanks. But the most important is the pouring master class. Should be a basic learning material for bar tenders and home brewers. I changed my pouring from the home brewn kegs to a two step as shown. And it is a massive difference in taste. Would never thought that it was that much.
There is a podcast interview with Adam Broz for beer and brewing magazine, he tells the story about the their dark lager and how his boss wanted changed the recipe brewed it with more restraint on the roasted malts and it took Adam 15 years to confess to his boss that he’d changed it back again without him knowing
The pour masterclass was superb - when I worked in a bar, the focus was on minimising head, because the customer was paying for liquid rather than foam, quality be damned.
Amazing the craft that is needed to keep the consistency and those guys looked like they really enjoyed it too. Shan't look at Budvar the same again. As for the pour! Not enough is done in the UK to educate the puller on the need of a good pour of any beer. More details on that CBC? My favourite, the 2 layered pour.
Damn you, now contemplating visiting The Czech Republic. As if I didn't have enough places on my bucket list already. Oh well, it's all love & beer! But was I the only one waiting for a Šnyt to happen? Oh and more Brad beer mustaches please. He looks so utterly at peace with himself wearing a foamy mustache.
Czech pour is the way to go! I was drinking flat beers with a Scott, who said his people would feel ripped off if a significant amount of the glass was foam. The ignorance.
What a great joy to listen to the brewers so obviously committed to producing the best beer that they possibly can. And some of the detail around glassware, temperature, pouring, and serving has been a revelation. Just when I thought maybe there’s not too much left to learn…. Great pair of videos!🍻
What Radim said about the foam that it protects the beer and that It’s your friend, not your enemy. Here in the Netherlands we drink our beer with a nice head of foam, because it protects the beer and it looks attractive if you see a beer with a nice creamy head of foam. It invites you to take a sip. Our way of pouring the beer is similar to the Czech one, the only difference is that in the Czech Republic they have three ways of pouring it: One without foam, one with two to three fingers of foam and one with a lot of foam which almost covers up the entire glass, and in the Netherlands we have one way, which consists in that the beer must have af least 2 fingers head on the beer.
Yes and in the UK we sell it as fresh as possible -''Cask Conditioned'' that then has a small head of foam, blasphemy. Also there is no added C02, only gas is from fermentation. Healthy for your guts. Mleko is the ultimate head of foam Czech beer. : 0 ) I'm proud of European beers with all the slight differences, What's not understood about foamy Czech lagers by brits is equally misunderstood by Czechs with English ales and Cask Conditioned etc. Czechs I talked to, thought britsh beers were dark lagers. Asking them to name 5 styles was impossible, they just didn't know the styles.
not completely true, in Czech rep the beer is never ever not served without foam - that is not acceptable (he was probably showing how it is served in the UK), three ways of doing it are as follows - with head (hladinka) half beer half foam(šnyt) and saturated foam only (mlíko), but obciously standard is with head, greetings from Czech Rep
@@cerpet3626 That was what I was looking for, I knew that you guys have got three ways of pouring a beer. I only couldn’t remember the name of the three ways of pouring. Thank you for mentioning this.
Please tell the brewmaster (Adam, I believe) that his English is going great! I'm not sure of the time period he has spent studying, but it deserves praise! This has been such a great series of videos! Thank you so much!
I think I hate you both for experiencing something I will never experience. I jest but thank you for bringing me closer to the experience. Unfortunately my homebrews don't give me the same level of excitement and the US brewers are not close to achieving this either.
Great video, I was dribbling at times watching that video, just wanted a pint of it soo badly. I'm going to have to buy some. It's watching things like this which makes me think there's hope for humanity.
In my time I have drank gallons and gallons and GALLONS of Budvar but I will admit that in the past number of years it has not been a beer that I have automatically reached for. This two part video has me salivating at the mouth for a cold Budvar hard poured into a pint class to give it that thick creamy head! Roll on five o'clock somewhere!
a total masterclass in how to pour a beer, outstanding. It goes to show that if you get a good beer well poured, then the bar staff need the kudos as much as the beer.
My favorite beer moment of the week; friday evening, making vegetarian hamburgers for myself and my girl, cracking a beer while cooking (Kasteel Tripel in this case) and watching a Craft Beer Channel video on the side while doing 🍻😎❤️ cheers to much more years
Thanks guys nice video I understand there a 3 ways to pour a Czech bier, Hladinka which is what Bradley learned Snyt 3 fingers of bier & 6 fingers of foam Mliko which seems to be almost all foam with half a finger of bier.
What a amazing 2 part series, we're currently trying different recipes for a traditional Czech pilsner and loving the journey, it would be our dream to pour authentic czech beers the proper way :-) in the future. Cheers and keep them coming.
I immediately looked you folks up, and you are too far for me (North Carolina) to make it there...I'm in Massachusetts. BUT, should I hit the lottery, BEER TOUR AMERICA!
The Beers he poured looked fantastic. I've seen another Czech beer that was poured with 100% foam in Pilsen, years ago. Don't know how it would play out in the UK thought, where the liquid has to go to the line. Perhaps we should have quart gasses to incorporate the larger head? I'm certainly up for that!
Several points you make which I agree with: 1) FRESH beer is always far better. Decades ago (1972 to be precise) I went with a friend to the SCHLITZ brewery in Milwaukee WI, and as it was a filthy day outside, we were the only two men taking the plant tour. A group of children with a couple-three ladies to herd them were there, but that was it. The bartender in the tasting room was bored, so he gave us some of their premium Lager, and it was the first time I'd had FRESH beer. Amazing, wish I'd had more exposure to good beer before that to really appreciate it. THEN the bored bartender said "So, we also get the senior staff down here on their time off, and we also own a brewery in Hawaii, would you like to try some?" YES. It too was amazing, and gave us an example of a different brewing style with slightly different processes/ingredients. This was the first and only time for a LONG time that I liked beer. Before that it was bottled or draft crap that had been allowed to sit for Gods alone knew how long. Sadly, the Schlitz brewery as I know it was gone Move forward forty-six (46!) years and I FINALLY get that same quality from a micro brewery where I live. 2) I have been drawing beer wrong for most of my life. When my local does a Czech style, they have a special tap, and I have had to relearn how to draw a glass. THANK YOU. Let me know if it's OK to blurb my local's name...incidentally, we have four local pubs now, a fifth opening soon, AND a number of other pubs within a 15-20 minute drive should I wish to go afield. Cheers!
Wish they'd release these special reserve beers like say for example Fullers do with Vintage ale, would love to try a yearly release, I know I'm the target audience for it but surely it would sell well.
The absolute commitment to quality was so intense. I'm a professor of chemical engineering, and I was really impressed by their commitment to quality and consistency. I've loved and respected their beer for a long time, but this was next level.
Greetings from Moravia! Great video! I always appreciate Budvar, which is very hard to come by here. Have a pint at Olomouc train station if you p as pass trough. They have it on tap and it is always great.😮
Hi guys, nice videos! Are you planning to visit more breweries around the world? Btw. next time when you'll be in Czechia, I think you may consider "Wild Creatures" brewery, which is located in the heart of wine-growing area in Moravia, and they are brewing Moravian version of lambic beers... they are kind of milder than Belgian lambics and often use grapes as additional flavoring ingredient. probably one of the most interesting Czech beers.
Best yet guys. Been on a brewing journey that maps to your channel. And great beer is great beer, whether it’s Pliney or Pilsner. I’ve been coming back to quality lagers more and more lately, and there is no denying their place in the pantheon. Quality is quality.
Brilliant, Thank you! You have reinforced why I lager my lagers 3 months and why I have a Lukr sidepour on my system. Many visitors ask where are the bigger bubbles like what they are used to in the pubs but alas I love the slow approach with the wet foam and small bubbles.
I think a lot of our start up breweries here in the states could learn a lot from just this video,Some of our newer breweries the beer lacks mouth feel and body and when you say something to them,they are not receptive,I am not a big volume home brewer however I’ve put out some great beers so I do know a little bit about beer and what it should be bye style ! Love the channel guys !
Thank you Adam! Your explanation of the maturation profile of the wet-hopped lager at 12:08 put into words what I've been experiencing with my wet-hopped bitter that I've been enjoying off and on for several months now.
Another great episode seen a few people on TH-cam visit the brewery and record it but this is definitely my favourite so far. Great great content well put together and really really good editing. Effort guys cheers 👍🍻
Absolute brilliant videos guys, loved them both and Czech beer in general is on another level when poured correctly. One thing I was hoping you’d ask, maybe off camera, was why they sell their beers in green bottles. It’s the only way a lot of people will get to taste this wonderful beer (even though it is more readily available in cans now too). It’s such a shame that it’s then at the mercy of retailers how it’s stored, potentially ruining it. Will definitely try to get to the brewery at some point though 👍🏼🍺🍺
Well after the last video I got a 4 pack, I've often drunk Budvar and it is something of a go to for me as my local offie stocks it. Until then I've never tasted strawberry and since it's been pointed out it's all I get. I'll have to have a few more while I decide if that's elevated or ruined Budvar for me!
I once had a wonderful time at St. Mars of the Desert having various Czech pours. Definitely seems to make a difference to texture and perceived bitterness. Would love to know more about how the side pour tap works: not sure if that's enough for a whole video though. Is a focus on Co2 the next big thing in craft beer? Guinness's success has a lot to do with their pour and the head and the co2/nitrogen mix.
Id liken a Czech pour from a side pour tap to getting a cask ale from beer engine. Both superior to receiving the liquid than other ways. Although, the first time I (accidentally) ordered a mlíko pour in Slovakia, I tried to send it back and couldn’t believe they’d serve me “just head”. 😂
It is all about education if you served a pint with that much head on it up north you would be losing yours lol! Just top us that uo pal! , you would need a yard of ale glass with a line on it just to get a full pint lol!? Love the channel looking forward to hackney to meet you both in the flesh! Keep up the great work ,hope there is gonna be some great low brau merch at the festival Brad ????🙏
Without that coil the beer would shoot into the glass and spray everywhere. The beer is under pressure in the tank and so it restricts the flow of the beer.
We've answered this in depth on our podcast, out tomorrow (Search for THe Bubble) but it's a huge part of Czech beer drinking! Essentially it's the ball valve in the side pour taps that agitates the beer then sends it through a plate with tiny holes in. Means super fine bubbles and therefore density, and changes the whole feel of the beer. Sadly not possible with the standard UK/US taps
I always thought pouring a pint like they do in the UK is a money’s worth thing. More beer for the money. So it was never about taste. Luckily for us in holland the good tap rooms always serve or poor a beer with the head because of the taste reasons 🍻
It definitely is... but of course you can always get ever so slightly bigger glasses. We used to have them in the UK but as times have gotten tight pubs have stopped using them.
The only problem with that, is that not just anyone gets into the cellars. Pretty sure if I just walk in off the streets and say "can I go drink out of your cellar", probably not going to go over too well. I doubt even flashing my Craft Beer Channel patch would get me very far. Worth a try though I suppose! LOL Problem with those pours, is in the west. UK, US, Canada, etc, the customer thinks they are getting ripped off if there is too much head on the beer, and that is just a cultural change we have to make.
You can go to the cellar, just not all the tanks that we did so it's still worth a visit! And yes the issue in other countries is that beer glasses don't leave room for large heads, but they SHOULD. Maybe we start a campaign.
Unfortunately the British public are quite content with poor lager from an emormous vat in Burton, in the fullest glass possible. Its what they are used to and most simply don't know or care about the difference, and neither do the brewers. Every single lager I have had in Prague has been better than every single lager I have ever had in the UK.
How does the foam get so dense and white? Is it a mixture between co2 and nitrogen? Most lagers I get have a foam with big bubbles that disappear quickly, but my favourite style is this dense white one.
We've answered this in depth on our podcast, out tomorrow (Search for THe Bubble) but essentially there's no Nitrogen it's the ball valve in the side pour taps that agitates the beer then sends it through a plate with tiny holes in. Means super fine bubbles and therefore density
Also - heres a “lowbrau” way to get a czech-ish head from a can/bottle pour. Take a thick syringe, suck up half of beer, half of air. Violently send it back into the beer and sit back and watch the co2 in the beer quickly form a large, foamy head. #Science
@@kw2142 they mentioned doing a youtube short of this during the weekend on the podcast. Imagine half the syringe full of beer. Remove from the glass. Pull the plunger to the rest of the syringe is full of air. Put the syringe back into the beer. Push down on the plunger sharply. It fizzes up with small tight bubbles in a massive head.
Maybe you should do a collab with utopian or Lost and grounded and take what you have learned from this tour and replicate something with british hops and malts. By the way great video.
Gentlemen, two things to comment here. First and most obvious, I love the brewers in Budvar, how they speak of their beer, how the really love what they are doing. One of the best set of videos from you. Big thanks.
But the most important is the pouring master class. Should be a basic learning material for bar tenders and home brewers.
I changed my pouring from the home brewn kegs to a two step as shown. And it is a massive difference in taste. Would never thought that it was that much.
Not only is a Czech pour delicious, but I can also confirm it’s really fun to do! Each mug is a little work of art
Alright guys, I followed up to my comment on part 1 and can now drink Budvar while watching the video!
My joint favourite along with Pilsner Urquell 🍻
I've been in hospital - and this video is a massive coming home treat 🙂thanks Chaps!
Glad to hear you're home and we gave you some light relief!
The REAL bud
There is a podcast interview with Adam Broz for beer and brewing magazine, he tells the story about the their dark lager and how his boss wanted changed the recipe brewed it with more restraint on the roasted malts and it took Adam 15 years to confess to his boss that he’d changed it back again without him knowing
The pour masterclass was superb - when I worked in a bar, the focus was on minimising head, because the customer was paying for liquid rather than foam, quality be damned.
I couldn't possibly be more jealous
I like Budvar's Kroužek. Great beer, Koužek means a little ring. This beer has a great foam and as you drink it it leaves white rings on the glass.
Amazing the craft that is needed to keep the consistency and those guys looked like they really enjoyed it too. Shan't look at Budvar the same again. As for the pour! Not enough is done in the UK to educate the puller on the need of a good pour of any beer. More details on that CBC? My favourite, the 2 layered pour.
That sums it up completely. ‘Lager is the beer for every occasion’. Done. No contest.
Crazy pouring!!
I get this beer in the USA its the best beer on the planet to me
Damn you, now contemplating visiting The Czech Republic. As if I didn't have enough places on my bucket list already. Oh well, it's all love & beer!
But was I the only one waiting for a Šnyt to happen?
Oh and more Brad beer mustaches please. He looks so utterly at peace with himself wearing a foamy mustache.
Czech pour is the way to go! I was drinking flat beers with a Scott, who said his people would feel ripped off if a significant amount of the glass was foam. The ignorance.
It's true. We're a nation that accepts dog shit pints....
My favorite Beer side by side with Orval.. but this one I can find in the little supermarket by my house 🍻
i love the passion of everyone at Budvar when they are speaking or showing their brewery and beer. 🤩🍺
Beer with love! :)
It's an amazing beer guys,I sel it at Majestic wines and I drink a lot .
What a great joy to listen to the brewers so obviously committed to producing the best beer that they possibly can. And some of the detail around glassware, temperature, pouring, and serving has been a revelation. Just when I thought maybe there’s not too much left to learn…. Great pair of videos!🍻
What Radim said about the foam that it protects the beer and that It’s your friend, not your enemy. Here in the Netherlands we drink our beer with a nice head of foam, because it protects the beer and it looks attractive if you see a beer with a nice creamy head of foam. It invites you to take a sip. Our way of pouring the beer is similar to the Czech one, the only difference is that in the Czech Republic they have three ways of pouring it: One without foam, one with two to three fingers of foam and one with a lot of foam which almost covers up the entire glass, and in the Netherlands we have one way, which consists in that the beer must have af least 2 fingers head on the beer.
Yes and in the UK we sell it as fresh as possible -''Cask Conditioned'' that then has a small head of foam, blasphemy. Also there is no added C02, only gas is from fermentation. Healthy for your guts. Mleko is the ultimate head of foam Czech beer. : 0 ) I'm proud of European beers with all the slight differences, What's not understood about foamy Czech lagers by brits is equally misunderstood by Czechs with English ales and Cask Conditioned etc. Czechs I talked to, thought britsh beers were dark lagers. Asking them to name 5 styles was impossible, they just didn't know the styles.
I thought you guys scraped the foam off with a knife?
@@benreast2382 In some pubs they scrape the foam off with a sort of flat spoon off the glass to prevent that the beer would overflow.
not completely true, in Czech rep the beer is never ever not served without foam - that is not acceptable (he was probably showing how it is served in the UK), three ways of doing it are as follows - with head (hladinka) half beer half foam(šnyt) and saturated foam only (mlíko), but obciously standard is with head, greetings from Czech Rep
@@cerpet3626 That was what I was looking for, I knew that you guys have got three ways of pouring a beer. I only couldn’t remember the name of the three ways of pouring. Thank you for mentioning this.
Please tell the brewmaster (Adam, I believe) that his English is going great! I'm not sure of the time period he has spent studying, but it deserves praise! This has been such a great series of videos! Thank you so much!
I think I hate you both for experiencing something I will never experience. I jest but thank you for bringing me closer to the experience. Unfortunately my homebrews don't give me the same level of excitement and the US brewers are not close to achieving this either.
I’ve had budvar n urquell direct from the tanks, you’re right that’s some of the best beer you’ll ever have
Great video, I was dribbling at times watching that video, just wanted a pint of it soo badly. I'm going to have to buy some. It's watching things like this which makes me think there's hope for humanity.
In my time I have drank gallons and gallons and GALLONS of Budvar but I will admit that in the past number of years it has not been a beer that I have automatically reached for.
This two part video has me salivating at the mouth for a cold Budvar hard poured into a pint class to give it that thick creamy head! Roll on five o'clock somewhere!
a total masterclass in how to pour a beer, outstanding. It goes to show that if you get a good beer well poured, then the bar staff need the kudos as much as the beer.
You should have had a sponsorphip from SkyScanner, off to look for flights to Czechia!
Czech lager is by far the best beer in my opinion! 🍺😍
Thank you for such great content! Wonderful personalities working at the brewery. I have been to Pilsner Urquell but now I have to go to Budvar!!
My favorite beer moment of the week; friday evening, making vegetarian hamburgers for myself and my girl, cracking a beer while cooking (Kasteel Tripel in this case) and watching a Craft Beer Channel video on the side while doing 🍻😎❤️ cheers to much more years
Great great review guys great brewery very informative
Stunning video and I learned so much !!!
Thanks guys nice video I understand there a 3 ways to pour a Czech bier,
Hladinka which is what Bradley learned
Snyt 3 fingers of bier & 6 fingers of foam
Mliko which seems to be almost all foam with half a finger of bier.
THose are the basic pours but as Radim says there are different ways to achieve them with one step, or two steps.
What a amazing 2 part series, we're currently trying different recipes for a traditional Czech pilsner and loving the journey, it would be our dream to pour authentic czech beers the proper way :-) in the future. Cheers and keep them coming.
I immediately looked you folks up, and you are too far for me (North Carolina) to make it there...I'm in Massachusetts.
BUT, should I hit the lottery, BEER TOUR AMERICA!
The Beers he poured looked fantastic. I've seen another Czech beer that was poured with 100% foam in Pilsen, years ago. Don't know how it would play out in the UK thought, where the liquid has to go to the line. Perhaps we should have quart gasses to incorporate the larger head? I'm certainly up for that!
Several points you make which I agree with:
1) FRESH beer is always far better. Decades ago (1972 to be precise) I went with a friend to the SCHLITZ brewery in Milwaukee WI, and as it was a filthy day outside, we were the only two men taking the plant tour. A group of children with a couple-three ladies to herd them were there, but that was it.
The bartender in the tasting room was bored, so he gave us some of their premium Lager, and it was the first time I'd had FRESH beer. Amazing, wish I'd had more exposure to good beer before that to really appreciate it.
THEN the bored bartender said "So, we also get the senior staff down here on their time off, and we also own a brewery in Hawaii, would you like to try some?"
YES.
It too was amazing, and gave us an example of a different brewing style with slightly different processes/ingredients.
This was the first and only time for a LONG time that I liked beer. Before that it was bottled or draft crap that had been allowed to sit for Gods alone knew how long.
Sadly, the Schlitz brewery as I know it was gone
Move forward forty-six (46!) years and I FINALLY get that same quality from a micro brewery where I live.
2) I have been drawing beer wrong for most of my life. When my local does a Czech style, they have a special tap, and I have had to relearn how to draw a glass.
THANK YOU.
Let me know if it's OK to blurb my local's name...incidentally, we have four local pubs now, a fifth opening soon, AND a number of other pubs within a 15-20 minute drive should I wish to go afield.
Cheers!
The right to brew beer was granted to Budweis 700 years ago by the king.
I love hearing Adam talk about Lager!!!
Wish they'd release these special reserve beers like say for example Fullers do with Vintage ale, would love to try a yearly release, I know I'm the target audience for it but surely it would sell well.
ME TOO! We told them as much
The absolute commitment to quality was so intense. I'm a professor of chemical engineering, and I was really impressed by their commitment to quality and consistency. I've loved and respected their beer for a long time, but this was next level.
Budvar is such a joyous lager to drink
Greetings from Moravia! Great video! I always appreciate Budvar, which is very hard to come by here. Have a pint at Olomouc train station if you p as pass trough. They have it on tap and it is always great.😮
Hi guys, nice videos! Are you planning to visit more breweries around the world? Btw. next time when you'll be in Czechia, I think you may consider "Wild Creatures" brewery, which is located in the heart of wine-growing area in Moravia, and they are brewing Moravian version of lambic beers... they are kind of milder than Belgian lambics and often use grapes as additional flavoring ingredient. probably one of the most interesting Czech beers.
That was incredible, thank you. I have to go to the Budvar brewery.
Brilliant. Really enjoyed this 2 part video.
Best yet guys. Been on a brewing journey that maps to your channel. And great beer is great beer, whether it’s Pliney or Pilsner. I’ve been coming back to quality lagers more and more lately, and there is no denying their place in the pantheon. Quality is quality.
Loved this 2 parter. Makes me SOO thirsty for a ton of budvar now.
Spot on......respect....
Brilliant part deux
Nice video, I'd like to see one on the pilsner urquell brewery though. Gambrinus is my go to in Czech rep 👌
We did one a LONG time ago, hope to go back one day: th-cam.com/video/EN5QwWCWz60/w-d-xo.html
Folk over here would go nuts seeing foam, they want lager served to the brim with no head!
Great video as always
Brilliant, Thank you!
You have reinforced why I lager my lagers 3 months and why I have a Lukr sidepour on my system. Many visitors ask where are the bigger bubbles like what they are used to in the pubs but alas I love the slow approach with the wet foam and small bubbles.
You've done it again boys, great work. Thank you 👏🍻
I think a lot of our start up breweries here in the states could learn a lot from just this video,Some of our newer breweries the beer lacks mouth feel and body and when you say something to them,they are not receptive,I am not a big volume home brewer however I’ve put out some great beers so I do know a little bit about beer and what it should be bye style ! Love the channel guys !
Nice🍺. Would be interesting to learn if there is any advice on how to replicate the “perfect pour” by using a can or bottle 😁
We are working on it!
Budvar 33 is a monster beer 😊
fascinating to hear about the foam pour -great video -well done yet again
Amazing Part 1 and Part 2 videos! So thankful for your beer content!
I need to know where in the UK I can try a Czech poured Pilsner.
Thank you Adam! Your explanation of the maturation profile of the wet-hopped lager at 12:08 put into words what I've been experiencing with my wet-hopped bitter that I've been enjoying off and on for several months now.
Another great episode seen a few people on TH-cam visit the brewery and record it but this is definitely my favourite so far. Great great content well put together and really really good editing. Effort guys cheers 👍🍻
What a totally awesome job you have! Keep up the great work guys!
Absolute brilliant videos guys, loved them both and Czech beer in general is on another level when poured correctly.
One thing I was hoping you’d ask, maybe off camera, was why they sell their beers in green bottles. It’s the only way a lot of people will get to taste this wonderful beer (even though it is more readily available in cans now too). It’s such a shame that it’s then at the mercy of retailers how it’s stored, potentially ruining it.
Will definitely try to get to the brewery at some point though 👍🏼🍺🍺
Well after the last video I got a 4 pack, I've often drunk Budvar and it is something of a go to for me as my local offie stocks it. Until then I've never tasted strawberry and since it's been pointed out it's all I get. I'll have to have a few more while I decide if that's elevated or ruined Budvar for me!
❤️❤️❤️
very cool....
Guy sounds exactly like Dr. Strangelove!!!
What time of the year we’re you there? I have to plan a trip there when the wet hop is on tap.
Afraid it's never on tap - only ever in the cellars for experimentation
I once had a wonderful time at St. Mars of the Desert having various Czech pours. Definitely seems to make a difference to texture and perceived bitterness. Would love to know more about how the side pour tap works: not sure if that's enough for a whole video though. Is a focus on Co2 the next big thing in craft beer? Guinness's success has a lot to do with their pour and the head and the co2/nitrogen mix.
Id liken a Czech pour from a side pour tap to getting a cask ale from beer engine. Both superior to receiving the liquid than other ways. Although, the first time I (accidentally) ordered a mlíko pour in Slovakia, I tried to send it back and couldn’t believe they’d serve me “just head”. 😂
Bring on the UK short pour and viva le three finger head 👍🏻
Did you do a video of Czech beers and bsrs like in the clip at end?
Afraid not - though we have done something like that in the past: th-cam.com/video/dSrrdlWUSl8/w-d-xo.html
It is all about education if you served a pint with that much head on it up north you would be losing yours lol! Just top us that uo pal! , you would need a yard of ale glass with a line on it just to get a full pint lol!?
Love the channel looking forward to hackney to meet you both in the flesh! Keep up the great work ,hope there is gonna be some great low brau merch at the festival Brad ????🙏
We're working on the merch right now!
Does anyone know where to get good proper pours in Los Angeles? We're getting better, but there's still some abominations occurring here.
Hey Boys
what’s the coil on the side of the tank for?
Without that coil the beer would shoot into the glass and spray everywhere. The beer is under pressure in the tank and so it restricts the flow of the beer.
@@mickwhelan1578
Thanks Mick👌🏼
It comes from the ancient Greek Olympics, champions would have "Die Now" chanted at them as life was only going downhill from there.
What role does the side pour tap play in Czech pours? Could you do the same with a typical UK keg tap?
We've answered this in depth on our podcast, out tomorrow (Search for THe Bubble) but it's a huge part of Czech beer drinking! Essentially it's the ball valve in the side pour taps that agitates the beer then sends it through a plate with tiny holes in. Means super fine bubbles and therefore density, and changes the whole feel of the beer. Sadly not possible with the standard UK/US taps
I always thought pouring a pint like they do in the UK is a money’s worth thing. More beer for the money. So it was never about taste. Luckily for us in holland the good tap rooms always serve or poor a beer with the head because of the taste reasons 🍻
It definitely is... but of course you can always get ever so slightly bigger glasses. We used to have them in the UK but as times have gotten tight pubs have stopped using them.
The only problem with that, is that not just anyone gets into the cellars. Pretty sure if I just walk in off the streets and say "can I go drink out of your cellar", probably not going to go over too well. I doubt even flashing my Craft Beer Channel patch would get me very far. Worth a try though I suppose! LOL
Problem with those pours, is in the west. UK, US, Canada, etc, the customer thinks they are getting ripped off if there is too much head on the beer, and that is just a cultural change we have to make.
You can go to the cellar, just not all the tanks that we did so it's still worth a visit! And yes the issue in other countries is that beer glasses don't leave room for large heads, but they SHOULD. Maybe we start a campaign.
Unfortunately the British public are quite content with poor lager from an emormous vat in Burton, in the fullest glass possible. Its what they are used to and most simply don't know or care about the difference, and neither do the brewers. Every single lager I have had in Prague has been better than every single lager I have ever had in the UK.
How does the foam get so dense and white? Is it a mixture between co2 and nitrogen? Most lagers I get have a foam with big bubbles that disappear quickly, but my favourite style is this dense white one.
We've answered this in depth on our podcast, out tomorrow (Search for THe Bubble) but essentially there's no Nitrogen it's the ball valve in the side pour taps that agitates the beer then sends it through a plate with tiny holes in. Means super fine bubbles and therefore density
Czech Pore is my Goal! 🤔👍✌️❤️
Also - heres a “lowbrau” way to get a czech-ish head from a can/bottle pour. Take a thick syringe, suck up half of beer, half of air. Violently send it back into the beer and sit back and watch the co2 in the beer quickly form a large, foamy head. #Science
Mentioned this in our podcast tomorrow. Will try it out!
Would like to see a video on how to do this because this makes no sense to me in my head.
@@kw2142 they mentioned doing a youtube short of this during the weekend on the podcast. Imagine half the syringe full of beer. Remove from the glass. Pull the plunger to the rest of the syringe is full of air. Put the syringe back into the beer. Push down on the plunger sharply. It fizzes up with small tight bubbles in a massive head.
Maybe you should do a collab with utopian or Lost and grounded and take what you have learned from this tour and replicate something with british hops and malts.
By the way great video.
Cheers Terry! Gonna do a homebrew version this year we hope
Did he say 5 vols of CO2?
I thought that too!
i think he meant 5g/l of co2 (around 2.5 vol)
Thanks for pointing that out! I think he's talking gpl
@@TheCraftBeerChannel Makes more sense at 2.5 vols (5g/l)
At 13:30 he says grams so @TheMadahun is right, about 2.5vol