8 Things I Learned About Beer In The Czech Republic
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- čas přidán 1. 06. 2024
- These are 8 things that I learned from my trio to the Czech Republic. I had an amazing time in Prague and Pilsen(video linked below) and wanted to recap the things that left an impression on me.
Trip to Czechia Video here:
• Drinking Lager In The ...
Diacetyl in beer Video here:
• Get Butter Out Of Beer!
#beer #craftbeer #brewing #craftbeerbrewery #homebrewing #pivo
Nina Zdraví
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Tanglefoot Brewing is a small Czech lager focused brewery in Temple, TX. In 2021 the brewery opened in the back of my family's BBQ restaurant that had been operating for 53 years. The restaurant has since closed and Tanglefoot has now taken over the entire space. This CZcams channel was started to document the process of opening, running and growing a small craft brewery.
cheers from CZ, glad you enjoyed our beer mate
Thank you! Na Zdraví 🍻
Cool vid, I like hearing compare and contrast discussions like this!
awesome mate! love these videos!
Thank you!
Looked like an awesome trip! Definitely on my bucket list. Cheers 🍻
🍻
@@tanglefootbrewingOverated and boring as feck
Awesome! Hope to make it there soon!
🍻
Great Vid!
Thank you! 🍻
Lukr makes forward facing taps but it works similarly to the side pour. You can still adjust the amount of opening to create the wet foam or open completely for beer to come out. Its just turned upright.
Ya, those look pretty cool too. Fun fact, you can also just install the side pour off 90° and boom, forward facing tap! 🍻
What is the key to making a longer lasting foam if you can divulge some secrets? Thanks for sharing your experience. It certainly can be a tax write off as a business expense for educational purposes!
No secrets around here Ed. Im sure there are other ways, but here are a few things I would personally look at. I can increase the protein content using via different grains/promoting protient extraction in the mash with different temp rest, I can increase the hopping rate(this promotes better head retention), or I could up the carbonation and let the foam flowwww ha. 🍻🍻🍻
Sounds like you had a great trip. May have been there around the same time I was (first week in November). I also sensed a slight diacetyl flavoring in several beers over there but then I also caught a cold from someone during the flight and wound up with a pretty bad sinus infection by the time I got back home, so that probably deserved more blame than any real off tastes.
I was gone before November but had a blast! Ya, getting sick sucks 😪
Quick thing about the Lukr tap, it really isn't as traditional as people like to make out. That particular iteration of the side pour tap was only created in 2008, and the innovation with it is the baffle plate in the tap itself that is responsible for the foam - essentially it is like a sparkler for cask ale. Side pour taps were universal throughout Europe before the 1950s as ball valves are the simplest form of valve. Scottish real ale had a similar tap, the Aitken fount, before ripping them out for hand pumps. Lukr taps really are then a retro revival with superb marketing, especially the "mlíko" pour. From my research, it simply did not exist before 2008.
Very true. It's interesting how we now view the Lukr tap as "traditional." Great work on their part for making it synonymous with Czech beer.
@@tanglefootbrewing The first place I saw them was at Purkmistr in Plzen - a hotel with its own brewpub which is worth getting out to when in Plzen, and also hosts probably my favourite beer festival, Slunce ve Skle. It's not really a surprise though as the brewer at Purkmistr, at least when I was there, was the brother of the owner of Lukr, and also a former brewer at Pilsner Urquell.
The Aitken fonts survive in use in some pubs
Thanks for sharing. How do want to approach the better head retention? I find it to be elusive myself.
The options are up the protien content in the Beer, more hops, or finish with a higher final gravity. I've toyed arpund with the ides of adding some carafoam, but haven't implemented it yet. 🍻
@@tanglefootbrewing Did you get to speak with any Czeck brewers about it? I have heard that carafoam might help but that seems like the easy way out!. Do you do a glycoprotein rest (161F) at all? I can't remember if you do decoctions but have heard folks see better head retention with that process. I just did a few decocted beers and and waiting to see the outcome.
@timpolster I do a modified decoction but nothing specifically to hit different rest temps, just for flavor contribution. I didn't speak with any brewers over there but chatted with some beer adjacent folks but forgot to ask about retention.
@@tanglefootbrewingCool. That is all I want as well. Just the flavor.