“The brewmaster brews the beer, but the bartender makes it.”
This Czech proverb highlights one of the biggest challenges faced by all brewers. Our businesses strive to provide a top‑rate beer with every single barrel we brew. However, there’s one step in the beer’s journey to the consumer that’s absolutely crucial, and that’s the point at which the liquid leaves the tap, or – as we call it in the trade – the ‘pour’.
The moment of pour is part of a beer’s allure, providing drinkers with a theatrical experience every time a beer is ordered. Typically you’d aim for the same pour every time, but our Czech brand Pilsner Urquell has developed a trio of ways to pour, each one creating a different drinking experience.
We believe it’s this attention to detail, displayed in all aspects of Pilsner Urquell’s production, which sets the beer apart from its rivals.
Created in 1842 by combining Czech hops and a lager yeast with the soft water that naturally occurs in the brand’s home city of Plzen, Pilsner Urquell was an immediate success and the recipe for the golden beer has remained the same ever since.
In this video brewer, Vojtech Homolka, explains the three pours of Pilsner Urquell. Starting out, as always, with a clean, washed glass that’s kept at the same temperature as the beer, Vojtech lists the differences between the three key styles.