Beer and meat pairing at Taste of London 2015

If you’ve ever enjoyed a glass of Pilsner Urquell you may already know about the three different ways in which it can be poured.

But have you ever had a go at learning the complex art of being a Pilsner Urquell bartender yourself?

Growing numbers of people are now getting the chance to try out this experience for themselves as Pilsner Urquell is exhibited at a range of festivals and events across Europe.

A recent example was the Taste of London food and drink festival, where the Pilsner Urquell tent featured tank beer delivered straight from the Czech city of Plzen, the home of this revered beer.
 

 

Visitors had the chance to watch Pilsner Urquell Beer Master Robert Lobovsky demonstrate how to pour the beer in three different ways – and then try it for themselves.

Supported by a chef from Cannon & Cannon British Charcuterie in a special Brewers and Makers session, Robert also showed how the different ways of pouring Pilsner Urquell complement different types of meat.

So what are the secrets behind the three Pilsner Urquell pours – and what meats go well with each of them?
 

Here’s what lucky visitors to our tent at Taste of London enjoyed:

First course

Style: Na dvakrát, or ‘Crisp’: The golden body is served first, with a thick creamy head added at the end to deliver a full, balanced flavour.
Served with: Cornish salami, made with 75% British Lop and 25% Ruby Devon – with seaweed from St Ives in Cornwall to add texture, colour and salt.

Second course

Style: Hladinka or ‘Smooth’: A smoother, creamier serve where the foam is poured first, followed by the golden body until the foam rises up to form the head of the beer.
Served with: Herb biltong, a South African spiced, dried and sliced meat snack. It is herby with a moreish tang and a hint of chilli and made with British beef that gives a long-lasting finish in the mouth.

Third course

Style: Mlíko, or ‘Milk’: Beautifully aromatic and soft on the tongue, the serve has a surprisingly sweet flavour.
Served with: Coppa, a muscle taken from the neck, nape or collar of the pig, with ribbons of fat leaving a melt-in-the-mouth texture. This is first cured in a blend of herbs and spices, then fermented and air-dried to give an intense, rich and complex flavour.

Our verdict on the food and drink pairing? “Perfect.” And the novice bartenders’ performance? “Room for improvement. Probably best to leave it to the experts…”
 

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