Blog Tracker
04-11-2022, 22:50
Visit the Paul Bailey's Beer Blog site (https://baileysbeerblog.blogspot.com/2022/11/is-less-best-or-is-it-just-style-over.html)
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Following a link on social media the other day, I came across the story of what to me, seemed an interesting concept. It concerns a brewpub in America, called Sacred Profane Brewing (https://sacredprofane.com/), which has been described as the anti-hype brewery. I shall come on to the reasons for this name shortly, but for the moment I want to write about what I see as the total geekery, that is an almost a given feature of the majority of craft beer bars, especially those on the other side of the Atlantic.
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Driven by sites such as Rate Beer and Untappd, no self-respecting craft outlet seems complete without offering a myriad of different beer styles, including some that pioneering beer writer Michael Jackson, could only have dreamed about. It's more likely that Michael would have had nightmares, rather than pleasant dreams, over some of the “horrors” seen in many craft beer outlets today. I’m talking here about New England IPA’s(murky, rather than just sightly hazy), Pastry Stouts, Fruit Sours, Black IPA’s, and all the rest of the over-hyped nonsense, viewed by many in the craft beer movement, as “must stock” beers.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jxVtwFRlECAAIh973U4w7d_QdViD-6T5PWvOuW1yV2j3XvREG6nAbS9--L5YgDrtOC-QGBhdxl9jQ7az9QQwUgYD1CYd8ttg0ac9qpXcR4GZUGR7SvvaR eg5IGo-lrs4kEn6UlQxmsTPnZ2o-yGxLKWnmlyO_gkboHRyKgOHAHRVGZDvqIaQEZbT/w400-h299/Brew%20Kettle.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jxVtwFRlECAAIh973U4w7d_QdViD-6T5PWvOuW1yV2j3XvREG6nAbS9--L5YgDrtOC-QGBhdxl9jQ7az9QQwUgYD1CYd8ttg0ac9qpXcR4GZUGR7SvvaR eg5IGo-lrs4kEn6UlQxmsTPnZ2o-yGxLKWnmlyO_gkboHRyKgOHAHRVGZDvqIaQEZbT/s3905/Brew%20Kettle.jpg)
If ever there was a case of the Emperor’s New Clothes, then the extremities chased after by those who, absolutely must experience the latest sensation in the world of beer are it, but as with every revolution there comes a kick-back, a reaction if you like against the absurdity of those obsessed with pushing the boundaries way beyond that which is sensible, or indeed normal. It’s somewhat ironic therefore to discover that a rejection of all this hype should have arisen in the land of its birth – the good old US of A!
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Sacred Profane Brewing certainly wear the anti-hype mantle well, at their brewery and taproom in Biddeford, Maine, as visitors to the company’s bar will be offered just two types of beer, either a light, or a dark lager. You can almost imagine the howls of anguish from craft beer afficionados, when they discover the limited range available. Some allegedly have asked, how can the brewery not produce a juicy IPA these days and still stay in business? Sacred Profane use a tank system designed and built in the Czech Republic, to store and dispense their beers. It’s a system that allow the person behind the bar to control the type of “pour” being used, as the way the beer is being poured changes not just the drinking experience, but the mouthfeel, and even the perceived bitterness experienced by the consumer. It follows the common Czech saying that “the brewer brews the beer, but the tapster makes the beer.”
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwWfpU5uitKu2mGlXpDNl6gSzYl517INYwpVP8PULV5u WVOt4psmYXFo_WYWMH6zBvQIZeO981G10q-2oD5Sn7txR3qu-vrDqZ-F2MerE8aG-IHyPM_guglwxVG7U0tfukSNbk1mA8RCoQfn-6MHAgKoL80jlZ4ScLQW2DpTzSyctmFb11OZ_5X_Fw/w400-h225/DSC_0071.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwWfpU5uitKu2mGlXpDNl6gSzYl517INYwpVP8PULV5u WVOt4psmYXFo_WYWMH6zBvQIZeO981G10q-2oD5Sn7txR3qu-vrDqZ-F2MerE8aG-IHyPM_guglwxVG7U0tfukSNbk1mA8RCoQfn-6MHAgKoL80jlZ4ScLQW2DpTzSyctmFb11OZ_5X_Fw/s3104/DSC_0071.JPG)
I’m not going too far into the technicalities here, but the system at Sacred Profane has been described as the first in North America, conceived and custom-designed to make the best of these Czech style beers. It took workers from the Czech-based LUKR (https://www.lukrfaucets.com/en/) several days to install, and cost $80,000 – so not exactly small beer!
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqM1IpuT4_bPEJdXfrJMbGXsOx0Tl3W6i_h2qikbIbR 1AuuvspfijlLMtNS7ullpGR3Xi_VcI2OWAkRC1X2Ly5QXe7yKT FbKmNbdSrf0A4W5PWinfYMGrlmrrJGrssFQe3x3Y3FWKL1FW2R fSL3Yb5UvzlJM3C5dBbU-3P-t-v713rJE3wOHj273W/w400-h301/Pilsner%20Urquell%20Tank.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqM1IpuT4_bPEJdXfrJMbGXsOx0Tl3W6i_h2qikbIbR 1AuuvspfijlLMtNS7ullpGR3Xi_VcI2OWAkRC1X2Ly5QXe7yKT FbKmNbdSrf0A4W5PWinfYMGrlmrrJGrssFQe3x3Y3FWKL1FW2R fSL3Yb5UvzlJM3C5dBbU-3P-t-v713rJE3wOHj273W/s4389/Pilsner%20Urquell%20Tank.jpg)
The investment seems to be paying off, as both beers have been well received, and are are currently scoring over 4 out of 5 on Untappd,thereby confounding the cynics who were critical of the limited range. Sacred Profane owner, Michael Fava, describes the pubs’ two lagers as straightforward beers in a straightforward place. Michael runs the brewpub with his partnerBrienne Allan, and the pair took their inspiration from the "tankovna"pubs of the Czech Republic. In these establishments, tanks of fresh beer displayed under a glass bar or in a prominent position in the bar room, act as a pub’s centrepiece
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDyEtj1l5l-E3wsEg7mqmsloXNiXu6fv6o-laulx4asouG3mnL85ywCTL5rpQ2Z7AV_brWyf7GPck3w_ggZIs q2_wghVi045eilbWi_Ehm_WjgVk1CHdzVlMh73iCV0q9Bf8CSJ mpGs8HSXnArVMXB193fiISPTQU8C3qpF2hKR42CwTVX7wcZHIB L/w400-h240/IMAG1765.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDyEtj1l5l-E3wsEg7mqmsloXNiXu6fv6o-laulx4asouG3mnL85ywCTL5rpQ2Z7AV_brWyf7GPck3w_ggZIs q2_wghVi045eilbWi_Ehm_WjgVk1CHdzVlMh73iCV0q9Bf8CSJ mpGs8HSXnArVMXB193fiISPTQU8C3qpF2hKR42CwTVX7wcZHIB L/s2592/IMAG1765.jpg)
Such places are becoming increasingly more common in the UK, but as Sacred Profane’s experience demonstrates, are still a rarity in North America. Despite being experienced brewers, Michael and Brienne spent several weeks in the Czech Republic earlier this year learning how to pour this unique Czech style of beer, becoming tapster-certified under the tutelage of Pilsner Urqell’s experts. I witnessed this system in operation at two of the European Beer Bloggers Conferences I attended.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ZWSXlJMfkS_6VIYdAWDjO8EfpAPKz2QEdmW6zEcawk 0NNwmUfH1VzDWdjIF-r_IesLipxbeCPkcsk3n_pvE936c5wRnZKo0Fv4kHJA_8ELyyG3 STFcOteHN82-iDvGM8xiNG3n2ye8VkQvPOYSHgjlH0x7ilJsybb4kB6H_GQ2Rd i1kejJyzZppX/w400-h240/IMAG1764.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ZWSXlJMfkS_6VIYdAWDjO8EfpAPKz2QEdmW6zEcawk 0NNwmUfH1VzDWdjIF-r_IesLipxbeCPkcsk3n_pvE936c5wRnZKo0Fv4kHJA_8ELyyG3 STFcOteHN82-iDvGM8xiNG3n2ye8VkQvPOYSHgjlH0x7ilJsybb4kB6H_GQ2Rd i1kejJyzZppX/s2592/IMAG1764.jpg)The first time I experienced this system was in Dublin, in 2014 and the second in Brussels, a year later. On both occasions, the Czech company, who were one of the main sponsors of the conferences, had brought one of their Tankovar cellar tanks, pumped full of un-pasteurised Pilsner Urquell, across from Pilsen for us to enjoy. Needless to say, the beer was excellent, and we were entertained with a demonstration of how to perform the perfect “pour,” by Pilsner Urquell Master Brewer Vaclav Berka.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU6tN3mdHsZCXmKwcb9-ai8s2kbbW9NMSoIWXieVh1jvOlloTFCKQ3tbuvrEz-XTkd33UnIL1qLeiqjD_RiqLIUfYr9pW0Vdzh-_lWhNOugqnUsfH1ld_DiV2E0ews7df96s9BvoTGV1_xFl6dfJr KDZQTssS0xaTLaWofBP8Uht8cwJ2uPCPgCbyy/w400-h300/Pilsner%20Urquell%20meal.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU6tN3mdHsZCXmKwcb9-ai8s2kbbW9NMSoIWXieVh1jvOlloTFCKQ3tbuvrEz-XTkd33UnIL1qLeiqjD_RiqLIUfYr9pW0Vdzh-_lWhNOugqnUsfH1ld_DiV2E0ews7df96s9BvoTGV1_xFl6dfJr KDZQTssS0xaTLaWofBP8Uht8cwJ2uPCPgCbyy/s4608/Pilsner%20Urquell%20meal.jpg)
Along with the tank of beer, Pilsner Urquell had brought over a mobile bar, complete with integral cooling unit, a traditional, side-lever operated font, plus a glass rinser, all in order to demonstrate the perfect pour. Traditionally, there are three different types of pour in the Czech Republic, all of which were demonstrated to us. Basically, the process is all about controlling the amount of gas in the finished beer, and this not only affects the size of the head, but also alters the mouthfeel of the beer. I won't go into further detail here, as I've already written about it in the past. If you are interested, please click on the link (https://baileysbeerblog.blogspot.com/2014/07/pouring-perfect-pilsner-in-dublin.html)which will take you back to an article written following that visit to Dublin in 2014, and as a result of the demonstration I witnessed. I also seem to have veered rather off topic, as my original intention was contrast the vast array of choice available to today’s beer drinkers, to the situation that existed when I first started visiting pubs.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu995hBitTuaHcm_n9lAPPwBuckSGBmoYcfjUjoyXWze SydGpV4dMu5IoQdE_8WvXVVKnzqpf12WxIbmXu9LZs0ZqKKF30 G_p1rsFguY0CbgkTSvPAwCf1iGt8Ftxp778WX0ByV60zps2aV4 6huRJK8qs_uAgdeU1m5Uvh9YvgxugOF1DgDeonsWS5/w400-h225/Pilsner%20urquell%20cold%20cuts.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu995hBitTuaHcm_n9lAPPwBuckSGBmoYcfjUjoyXWze SydGpV4dMu5IoQdE_8WvXVVKnzqpf12WxIbmXu9LZs0ZqKKF30 G_p1rsFguY0CbgkTSvPAwCf1iGt8Ftxp778WX0ByV60zps2aV4 6huRJK8qs_uAgdeU1m5Uvh9YvgxugOF1DgDeonsWS5/s2912/Pilsner%20urquell%20cold%20cuts.JPG)That will have to wait for another occasion, but in the meantime do consider the paradox brought about by an over-abundance of choice and remember even keg beers have a shelf-life, and over time can lack the freshness and vitality intended by their creators, becoming stale, oxidised and unpleasant to drink, instead.
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https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAxG0W3A6wGK0eYQmxissPLoPb7Jzu9F7CF95WORKra qbZsaWTeAy3nAF16Ly12zaZGNWg211IdwrvOYxnUg-sjKu76GvOlr7Lyy7DgIgpujHkyERz8HvR7eJPasD5vSumJ1-Q4CY9rQfQh_IlYzUIK9zBWAB2YuPZFWhRjCgUkA-NOiCADh26uys/w400-h300/Richmond%20beer%20list.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAxG0W3A6wGK0eYQmxissPLoPb7Jzu9F7CF95WORKra qbZsaWTeAy3nAF16Ly12zaZGNWg211IdwrvOYxnUg-sjKu76GvOlr7Lyy7DgIgpujHkyERz8HvR7eJPasD5vSumJ1-Q4CY9rQfQh_IlYzUIK9zBWAB2YuPZFWhRjCgUkA-NOiCADh26uys/s4128/Richmond%20beer%20list.jpg)
Following a link on social media the other day, I came across the story of what to me, seemed an interesting concept. It concerns a brewpub in America, called Sacred Profane Brewing (https://sacredprofane.com/), which has been described as the anti-hype brewery. I shall come on to the reasons for this name shortly, but for the moment I want to write about what I see as the total geekery, that is an almost a given feature of the majority of craft beer bars, especially those on the other side of the Atlantic.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRmnfJCcIfcHUu2Q85JvYjeQrNR76nNIiX8yw7oMZArr RFyuEOsOgkSeYWkvPOEXbFZxX2L3g6FaGxi834sn4D0s1ChouT ZEelKxUWwRjWg1apo7NeW14bIMTQzTeDc0GtYt5G1WUz162RBk vVs_G4tc1ZQGKi6jZcwRBeiKv1tEzrP3WVPnVWCQ1b/w400-h291/De%20Strusse%20taps.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRmnfJCcIfcHUu2Q85JvYjeQrNR76nNIiX8yw7oMZArr RFyuEOsOgkSeYWkvPOEXbFZxX2L3g6FaGxi834sn4D0s1ChouT ZEelKxUWwRjWg1apo7NeW14bIMTQzTeDc0GtYt5G1WUz162RBk vVs_G4tc1ZQGKi6jZcwRBeiKv1tEzrP3WVPnVWCQ1b/s3288/De%20Strusse%20taps.jpg)
Driven by sites such as Rate Beer and Untappd, no self-respecting craft outlet seems complete without offering a myriad of different beer styles, including some that pioneering beer writer Michael Jackson, could only have dreamed about. It's more likely that Michael would have had nightmares, rather than pleasant dreams, over some of the “horrors” seen in many craft beer outlets today. I’m talking here about New England IPA’s(murky, rather than just sightly hazy), Pastry Stouts, Fruit Sours, Black IPA’s, and all the rest of the over-hyped nonsense, viewed by many in the craft beer movement, as “must stock” beers.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jxVtwFRlECAAIh973U4w7d_QdViD-6T5PWvOuW1yV2j3XvREG6nAbS9--L5YgDrtOC-QGBhdxl9jQ7az9QQwUgYD1CYd8ttg0ac9qpXcR4GZUGR7SvvaR eg5IGo-lrs4kEn6UlQxmsTPnZ2o-yGxLKWnmlyO_gkboHRyKgOHAHRVGZDvqIaQEZbT/w400-h299/Brew%20Kettle.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jxVtwFRlECAAIh973U4w7d_QdViD-6T5PWvOuW1yV2j3XvREG6nAbS9--L5YgDrtOC-QGBhdxl9jQ7az9QQwUgYD1CYd8ttg0ac9qpXcR4GZUGR7SvvaR eg5IGo-lrs4kEn6UlQxmsTPnZ2o-yGxLKWnmlyO_gkboHRyKgOHAHRVGZDvqIaQEZbT/s3905/Brew%20Kettle.jpg)
If ever there was a case of the Emperor’s New Clothes, then the extremities chased after by those who, absolutely must experience the latest sensation in the world of beer are it, but as with every revolution there comes a kick-back, a reaction if you like against the absurdity of those obsessed with pushing the boundaries way beyond that which is sensible, or indeed normal. It’s somewhat ironic therefore to discover that a rejection of all this hype should have arisen in the land of its birth – the good old US of A!
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZ5nOjD6dQh4MBpAugXa9dLcOOT9WiomUudSV7hRIR-6EwiyVy2AlZVig0airMPFJwHjP6jZ2czxLfJqj27U_0JupXFfN ONVvdNSpbDeqbTI7d0v76PhdEfZi5tZ86cOEmXCjte55Z1BnDe 2jNdh5z21_vTokdH0k2QDnSzYGoNLJgfqqy0nTQGkR/w296-h400/Sacred%20Profane%20Logo.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZ5nOjD6dQh4MBpAugXa9dLcOOT9WiomUudSV7hRIR-6EwiyVy2AlZVig0airMPFJwHjP6jZ2czxLfJqj27U_0JupXFfN ONVvdNSpbDeqbTI7d0v76PhdEfZi5tZ86cOEmXCjte55Z1BnDe 2jNdh5z21_vTokdH0k2QDnSzYGoNLJgfqqy0nTQGkR/s261/Sacred%20Profane%20Logo.jpg)
Sacred Profane Brewing certainly wear the anti-hype mantle well, at their brewery and taproom in Biddeford, Maine, as visitors to the company’s bar will be offered just two types of beer, either a light, or a dark lager. You can almost imagine the howls of anguish from craft beer afficionados, when they discover the limited range available. Some allegedly have asked, how can the brewery not produce a juicy IPA these days and still stay in business? Sacred Profane use a tank system designed and built in the Czech Republic, to store and dispense their beers. It’s a system that allow the person behind the bar to control the type of “pour” being used, as the way the beer is being poured changes not just the drinking experience, but the mouthfeel, and even the perceived bitterness experienced by the consumer. It follows the common Czech saying that “the brewer brews the beer, but the tapster makes the beer.”
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwWfpU5uitKu2mGlXpDNl6gSzYl517INYwpVP8PULV5u WVOt4psmYXFo_WYWMH6zBvQIZeO981G10q-2oD5Sn7txR3qu-vrDqZ-F2MerE8aG-IHyPM_guglwxVG7U0tfukSNbk1mA8RCoQfn-6MHAgKoL80jlZ4ScLQW2DpTzSyctmFb11OZ_5X_Fw/w400-h225/DSC_0071.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwWfpU5uitKu2mGlXpDNl6gSzYl517INYwpVP8PULV5u WVOt4psmYXFo_WYWMH6zBvQIZeO981G10q-2oD5Sn7txR3qu-vrDqZ-F2MerE8aG-IHyPM_guglwxVG7U0tfukSNbk1mA8RCoQfn-6MHAgKoL80jlZ4ScLQW2DpTzSyctmFb11OZ_5X_Fw/s3104/DSC_0071.JPG)
I’m not going too far into the technicalities here, but the system at Sacred Profane has been described as the first in North America, conceived and custom-designed to make the best of these Czech style beers. It took workers from the Czech-based LUKR (https://www.lukrfaucets.com/en/) several days to install, and cost $80,000 – so not exactly small beer!
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqM1IpuT4_bPEJdXfrJMbGXsOx0Tl3W6i_h2qikbIbR 1AuuvspfijlLMtNS7ullpGR3Xi_VcI2OWAkRC1X2Ly5QXe7yKT FbKmNbdSrf0A4W5PWinfYMGrlmrrJGrssFQe3x3Y3FWKL1FW2R fSL3Yb5UvzlJM3C5dBbU-3P-t-v713rJE3wOHj273W/w400-h301/Pilsner%20Urquell%20Tank.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqM1IpuT4_bPEJdXfrJMbGXsOx0Tl3W6i_h2qikbIbR 1AuuvspfijlLMtNS7ullpGR3Xi_VcI2OWAkRC1X2Ly5QXe7yKT FbKmNbdSrf0A4W5PWinfYMGrlmrrJGrssFQe3x3Y3FWKL1FW2R fSL3Yb5UvzlJM3C5dBbU-3P-t-v713rJE3wOHj273W/s4389/Pilsner%20Urquell%20Tank.jpg)
The investment seems to be paying off, as both beers have been well received, and are are currently scoring over 4 out of 5 on Untappd,thereby confounding the cynics who were critical of the limited range. Sacred Profane owner, Michael Fava, describes the pubs’ two lagers as straightforward beers in a straightforward place. Michael runs the brewpub with his partnerBrienne Allan, and the pair took their inspiration from the "tankovna"pubs of the Czech Republic. In these establishments, tanks of fresh beer displayed under a glass bar or in a prominent position in the bar room, act as a pub’s centrepiece
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDyEtj1l5l-E3wsEg7mqmsloXNiXu6fv6o-laulx4asouG3mnL85ywCTL5rpQ2Z7AV_brWyf7GPck3w_ggZIs q2_wghVi045eilbWi_Ehm_WjgVk1CHdzVlMh73iCV0q9Bf8CSJ mpGs8HSXnArVMXB193fiISPTQU8C3qpF2hKR42CwTVX7wcZHIB L/w400-h240/IMAG1765.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDyEtj1l5l-E3wsEg7mqmsloXNiXu6fv6o-laulx4asouG3mnL85ywCTL5rpQ2Z7AV_brWyf7GPck3w_ggZIs q2_wghVi045eilbWi_Ehm_WjgVk1CHdzVlMh73iCV0q9Bf8CSJ mpGs8HSXnArVMXB193fiISPTQU8C3qpF2hKR42CwTVX7wcZHIB L/s2592/IMAG1765.jpg)
Such places are becoming increasingly more common in the UK, but as Sacred Profane’s experience demonstrates, are still a rarity in North America. Despite being experienced brewers, Michael and Brienne spent several weeks in the Czech Republic earlier this year learning how to pour this unique Czech style of beer, becoming tapster-certified under the tutelage of Pilsner Urqell’s experts. I witnessed this system in operation at two of the European Beer Bloggers Conferences I attended.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ZWSXlJMfkS_6VIYdAWDjO8EfpAPKz2QEdmW6zEcawk 0NNwmUfH1VzDWdjIF-r_IesLipxbeCPkcsk3n_pvE936c5wRnZKo0Fv4kHJA_8ELyyG3 STFcOteHN82-iDvGM8xiNG3n2ye8VkQvPOYSHgjlH0x7ilJsybb4kB6H_GQ2Rd i1kejJyzZppX/w400-h240/IMAG1764.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ZWSXlJMfkS_6VIYdAWDjO8EfpAPKz2QEdmW6zEcawk 0NNwmUfH1VzDWdjIF-r_IesLipxbeCPkcsk3n_pvE936c5wRnZKo0Fv4kHJA_8ELyyG3 STFcOteHN82-iDvGM8xiNG3n2ye8VkQvPOYSHgjlH0x7ilJsybb4kB6H_GQ2Rd i1kejJyzZppX/s2592/IMAG1764.jpg)The first time I experienced this system was in Dublin, in 2014 and the second in Brussels, a year later. On both occasions, the Czech company, who were one of the main sponsors of the conferences, had brought one of their Tankovar cellar tanks, pumped full of un-pasteurised Pilsner Urquell, across from Pilsen for us to enjoy. Needless to say, the beer was excellent, and we were entertained with a demonstration of how to perform the perfect “pour,” by Pilsner Urquell Master Brewer Vaclav Berka.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU6tN3mdHsZCXmKwcb9-ai8s2kbbW9NMSoIWXieVh1jvOlloTFCKQ3tbuvrEz-XTkd33UnIL1qLeiqjD_RiqLIUfYr9pW0Vdzh-_lWhNOugqnUsfH1ld_DiV2E0ews7df96s9BvoTGV1_xFl6dfJr KDZQTssS0xaTLaWofBP8Uht8cwJ2uPCPgCbyy/w400-h300/Pilsner%20Urquell%20meal.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU6tN3mdHsZCXmKwcb9-ai8s2kbbW9NMSoIWXieVh1jvOlloTFCKQ3tbuvrEz-XTkd33UnIL1qLeiqjD_RiqLIUfYr9pW0Vdzh-_lWhNOugqnUsfH1ld_DiV2E0ews7df96s9BvoTGV1_xFl6dfJr KDZQTssS0xaTLaWofBP8Uht8cwJ2uPCPgCbyy/s4608/Pilsner%20Urquell%20meal.jpg)
Along with the tank of beer, Pilsner Urquell had brought over a mobile bar, complete with integral cooling unit, a traditional, side-lever operated font, plus a glass rinser, all in order to demonstrate the perfect pour. Traditionally, there are three different types of pour in the Czech Republic, all of which were demonstrated to us. Basically, the process is all about controlling the amount of gas in the finished beer, and this not only affects the size of the head, but also alters the mouthfeel of the beer. I won't go into further detail here, as I've already written about it in the past. If you are interested, please click on the link (https://baileysbeerblog.blogspot.com/2014/07/pouring-perfect-pilsner-in-dublin.html)which will take you back to an article written following that visit to Dublin in 2014, and as a result of the demonstration I witnessed. I also seem to have veered rather off topic, as my original intention was contrast the vast array of choice available to today’s beer drinkers, to the situation that existed when I first started visiting pubs.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu995hBitTuaHcm_n9lAPPwBuckSGBmoYcfjUjoyXWze SydGpV4dMu5IoQdE_8WvXVVKnzqpf12WxIbmXu9LZs0ZqKKF30 G_p1rsFguY0CbgkTSvPAwCf1iGt8Ftxp778WX0ByV60zps2aV4 6huRJK8qs_uAgdeU1m5Uvh9YvgxugOF1DgDeonsWS5/w400-h225/Pilsner%20urquell%20cold%20cuts.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu995hBitTuaHcm_n9lAPPwBuckSGBmoYcfjUjoyXWze SydGpV4dMu5IoQdE_8WvXVVKnzqpf12WxIbmXu9LZs0ZqKKF30 G_p1rsFguY0CbgkTSvPAwCf1iGt8Ftxp778WX0ByV60zps2aV4 6huRJK8qs_uAgdeU1m5Uvh9YvgxugOF1DgDeonsWS5/s2912/Pilsner%20urquell%20cold%20cuts.JPG)That will have to wait for another occasion, but in the meantime do consider the paradox brought about by an over-abundance of choice and remember even keg beers have a shelf-life, and over time can lack the freshness and vitality intended by their creators, becoming stale, oxidised and unpleasant to drink, instead.
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