The sandstone cellars of Plzeňský Prazdroj—higher recognized to us as Pilsner Urquell—could be the splendid place to wallow within the historical past of the world’s hottest beer model with brewmaster emeritus Václav Berka. Because the brewery’s thirteenth brewmaster in a line that stretches again to Josef Groll, there are few individuals higher certified to recount the story of pilsner, focus on the main points of the way it’s brewed at its birthplace in Plzeň, and provide recommendations on the right way to brew a wonderful and addictive one in your individual brewery.
Amongst different subjects, Berka discusses:
- Pilsner Urquell’s pivotal function within the historical past of recent beer
- the weather of Pilsner Urquell, from malting their very own barley and the town’s famously gentle water to beneficiant hopping with Saaz and the home lager yeast
- how management over the malting is immediately associated to the brewery’s conventional triple-decoction mash
- in regards to the Pilsner Urquell that’s nonetheless fermented and matured on oak, to match to the large-scale industrial batches (and to share on the favored excursions)
- the overarching significance of drinkability to pilsner and to Czech beer, and ideas on purusing excellence in lager brewing
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