Within the fashionable Karlín neighborhood of central Prague, the brewpub referred to as Dva Kohouti embodies the merger of the 2 key components of Czech beer tradition: the brewing and—no much less essential—the pouring and repair. The side-pull faucets connected on to the serving tanks behind the bar are solely a part of the story.
On this episode recorded on the brewery, head brewer Lukaš Tomsa explains the concepts behind Dva Kohouti, how they brew their conventional lagers and extra internationally impressed ales, and the way they be sure that the service finish completes the job of making a fantastic beer. Amongst different matters, he discusses:
- the significance of pouring and repair that respects the product
- a brewery-taproom idea that offers manufacturing and repair equal emphasis
- evaluating single- and double-decocted pale lagers
- fermenting a bit hotter than conventional Czech brewers, to maintain diacetyl in test
- getting pure carbonation by capping the tank throughout fermentation
- utilizing decoctions for tart fruit beers and American-style pale ales and IPAs
- utilizing decoction and uncooked barley to advertise foam in a quick-soured fruit beer
- taking note of glassware and draft traces to make sure excellent pours
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