Because of the lack of filtration, this pilsner poured a slightly hazy light gold color with a 3 finger dense white foam. Here in the Czech Republic, they are adamant that a beer should only be drunk if it has a proper head, and once it has dissipated, you should just get another one. The aroma was floral, lemony, doughy malty, and lagerlike yeast. This beautifully crisp beer has a nice mouthfeel and slightly grainy flavor with a bit of spicy Saaz hops mixed in. The finish is dry and even slightly bitter. Enjoying this beer straight from the source was an incredible opportunity and one of my favorite memories of studying abroad so far.
The tour of the brewery takes you through their impressive packaging facility which can run 80,000 bottles a minute. On top of that there is an additional bottling line, a canning line, and a line for their releases in plastic. Next, we made our way through the ingredients of beer with an opportunity to taste some malt, which they malt on site and the classic Czech Saaz hops. We then get to see both the old and new brewhouses, learning about their triple decoction mashing process and extended fermentation before stepping into the hallowed lager caves beneath the city.
This tour was absolutely incredible, and from that experience I have gained a much higher opinion of lager beer. Hearing how they malt their own grain, do a time intensive triple decoction, use a direct fire system, and lager for a long time to develop their finished product. Learning about the care they put into this product made me realize that although pale lagers aren't necessarily my favorite style, those who brew them care just as much about beer as the craziest hoppy brewery back in America. Although I may still not drink that style that much, I will forever respect them in their craft.
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