Pilsner Urquell is still brewed in the same brewery with the same soft Plzen water, saaz hops from Zatec, Czech barley from Moravia, and the same H-strain yeast. Four years later they revealed a golden clear, crisp, light-bodied beer that blew the doors off the dark and cloudy beers of the time. Under the main building they dug a network of ice-cooled tunnels for another new technique called laagering (from the German 'lager'- to store). The idea was to create a state of the art brewery to put in place a series of new beer making practices that were making their way across central Europe, such as the production of pale malt. This drove the brewing households to join forces and collectively build a brewery - The Citizens Brewery of Plzen. In 1838, several of the more enthusiastic brewers in town declared 36 barrels undrinkable and dumped them out in front of the town hall. It was easy to get beer but not so easy to get good beer. Yet as might be expect with this many home brewers, quality varied over time. For hundreds of years, this worked great. When King Wenceslas II of Bohemia founded the city in 1295, he granted its 260 households the right to make beer. The yeast is extracted again before bottling.Plzen in the Czech Republic was literally born to make beer. The beer is then matured in stainless steel tanks at -1 ° C until the beer has the desired profile. The beer must ferment for 6-8 days for yeast to ferment the sugar into alcohol. The yeast used for this comes from the culture that was used in the original brewing process as early as 1842. The beer is cooled to 6-7 ° C before the yeast is added. The fermentation process of our Pilsner takes place in cylindrical stainless steel kettles. This influences the taste and gives our Pilsner the floral and bitter spice that is typical of Saaz hops. The last time was ten minutes before the end of the process. The so-called three-mashing process promotes the development of the golden color and gives our Pilsner the smell of roasted grain and its fine caramel aroma.Īfter mashing, the finest aroma hops from Saaz are added three times. Unique: This procedure is carried out three times in a row. This process stops the germination and produces the malt, which distinguishes our Pilsner Urquell with its striking, golden color.Īfter the malt and water have been mixed into the mash, it is heated over an open gas flame. After a few days, the barley begins to germinate and is then dried in a drying oven. In the in-house malt house, the barley is placed in water and spread out on a malting platform, a kind of storage floor. The unique taste results from the combination of malty sweetness and the bitter note of the Saaz aroma hop. Our golden Pilsner is characterized by its typically bitter and intense aroma. This is how the world's first pilsner is preserved in its original form. The golden Pilsner Urquell has been produced in Pilsen in the Czech Republic since 1842.
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