11/19/2022 0 Comments Examples of pilsner beerPilsner Urquell Brewery bottling plant Pilsner characteristics Inside the brewery though, you can still sample some unfiltered and unpasteurised pilsner and they are absolutely delicious. A part of the fermentation process is called the lagering phase – this is when the beer sits in the tank for 35 to 40 days before the filtering and bottling process. Before 1993, Pilsner Urquell let its beer ferment in large, open, oak barrels but has now switched to large stainless steel tanks. Underneath the Pilsner Urquell brewery lies a network of tunnels lined with massive vessels – you will get to see a section of the underground tunnels if you take the brewery tour. Unlike other beers, Pilsner Urquell is not dry-hopped, meaning they do add and boil the hops in several stages.Īpart from water, malts and hops mentioned earlier, the process of making pilsner also involves yeast and in this case, cold-loving bottom-fermenting yeast that chooses to work its magic at the bottom of the vessels. This labour-intensive process has its advocates though, largely because of the authentic malt flavour the process imparts.Ĩ2km (51 miles) north of Plzeň is Žatec, a historic town best known for growing Saaz noble hops that give pilsner its pleasant aroma and distinctive herbal and floral notes. Triple decoction, which obviously repeats this process three times, adds much complexity and many hours to the overall beer-making process. Interestingly, the process was originally used in times before thermometers as a consistent way to steadily increase the temperature of the final mash. Modern mash techniques use malts that do not require multiple steps to convert the sugars in the malt, whereas in earlier years, malts were not so refined and needed extra stages of heating to convert the sugar.Ī multi-step decoction process uses a portion of the mash heated to boiling which is then re-introduced to the main mash, and in so doing, raising its temperature and converting the sugars in the malt. Decoction simply means ‘to distil the essence’ out of something, in this case, the sugar in the barley and other grains used in beer making. Containing a meager amount of calcium and other dissolved solids, water in Plzeň, from specific wells near the brewery in particular, is said to give pilsner the defining features of a pale lager.ĭecoction mashing is a traditional European brewing technique. The reason is obvious – beer is mostly water. You will hear much about the soft water and how it has helped to create pilsner the moment you arrive in Plzeň. As our intention is not to start a beer fight, we should move swiftly to how the original Pilsner Urquell is made and why it tastes so good. While there are many types of pilsner, from German-style to American-style, most beer drinkers still insist that the Czech-style pilsner is still the best. Pilsner Urquell What makes pilsner taste so good? Today, pilsner beers stand out as the most popular styles of beer in the world and they are the go-to option for many beer drinkers. In 1898, the Pilsner Urquell trade mark was created to differentiate the original Czech-style pilsners from other beers. By 1862, pilsner was available in most parts of western Europe and even the wine-loving Parisians were embracing it. The beer took off and its popularity soon spread from town to town and from country to country. Needless to say, it was a pleasant revelation. The well-rounded beer with natural carbonation and a creamy white head was in sharp contrast to the brown Bavarian beer commonly drunk at the time. It is said that in this town Josef Groll created the very first batch of golden and refreshing pilsner, a type of lager, by accident. The year was 1842 and the place was Plzeň (aka Pilsen), an industrial town some 94km (58 miles) southwest of Prague in Czechia. Pilsner is widely regarded as one of the best beers in the world and this quick guide tells you why
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