Trying Pilsner Urquell three different ways.
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- čas přidán 8. 03. 2024
- In this video, Nate samples Pilsner Urquell in a bottle, a can, and in a can just five days removed from the brewery.
The result is unlikely to surprise you!
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Tree House Brewery, a world-renowned craft brewery, was founded in 2011. It has matured into a six-facility operation where we aspire to make the best beverages possible and serve them in the most comfortable and memorable environment possible. It is the largest direct-to-consumer brewery on Earth.
We are located in Charlton, Sandwich, Tewksbury, and Deerfield, Massachusetts, for retail sale of our beer, spirits, coffee, and more. In Woodstock, Connecticut, we feature a varied menu of house-made beer and inventive cider.
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If you have yet to visit us, we encourage you to do so!
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Nate is our co-founder, founding brewer, and CEO.
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Pilsner Urquell is on the Mt. Rushmore of beers.
This channel has got me back into beer. I like that you guys review bigger non craft style beers.
Glad to hear it! We try to keep it diverse on the channel and there is a lot of great content planned so stay tuned
A trip to Pilsen is at the top of my bucket list.
The last video I expected to see at 7am on a Saturday, but a great start to the weekend! Love your comparisons and ability to articulate the small details. Cheers!
Awesome! Thank you!
Thanks for another great video. And a special thanks for sending some of the team to the Czech Republic. Cape Cod Lauren poured me a Wanderer Wakatu yesterday that was a most impressive pour. It was amazingly beautiful and delicious. Have a safe and productive trip.
I am heading to Pilsen later this year. Can't wait.
Looking forward to hearing more about the team’s trip!!
As a Czech, Pilsner Urquel makes ok beer but in the realm of czech beers we prefer more niche breweries, because we perceive Pilsner Urquel to be the EuroBeer. Nate I recommend you try Bernard next time!
We only get so many European beers here unfortunately.
👌🏼👌🏼👌🏼
As does every snob
I'm also Czech and I don't agree with you. Pilsner Urquell is an honest pasteurized industrial lager, because they only use classic raw materials for beer production. Just water, malt, hop, yeast, nothing else. Bernard use hop extract, so they are more eurolager. Honestly, not so good, because fruity esters smell, for example. I don't like Urquell, because I hate that diecetyl smell. But be fair, they brew it right way...
Holba or kozel too… anything but krusovice
Love the cap, great informative video as always.🍻
Prior to COVID Pilsner Urquel was shipped to New Zealand in refrigerated shipping containers. Many northern hemisphere beers come down under in unrefridgerated shipping containers and don’t fare well coming through the tropics. I’ve not seen it widely available here since around 2020.
Nice, would love to see blind taste tests too :)
Thanks. Great content.
Much appreciated!
Surprised that the can, wasn't better than the bottle.
Kinda wished this was a blind taste test just to remove any potential of bias. Other than that, great video. Love me some Urquell!
3:13 nice cans 😂
Exactly my experience with these beers!
I just got back from Germany and our domestic beers made me want to cry with how bad they are. Pilsner Urquell brought me back to Europe
Prague was my favorite beer vacation.
We hit as many tankovna pubs as possible.
Great time and very affordable.
good to know!
Fantastic beer when fresh. Heading back to Plzen and Prague in a couple of weeks. Will take the tour again just so I can drink from the vats. Too bad Kout Na Sumave is gone. So many good beers over there though.
Any plans to make a Tmavy (dark lager)?
Morning Nate.
Is there a date on the cans or bottle?
I am so ready to visit Pilsen!
You should!
We're going in October😁@@treehousebrewco
Maybe I am an outlier but I usually can only get Urquell in bottles in my area, and I actually enjoy that slight buttery note from the diacetyl. It's subtle enough for me that it adds a unique flavor and dryness that I don't get from other pilsners. I am sure it is a flaw, but I personally don't mind it.
a lot of people enjoy the buttery note, including the makers themselves
Drink as close to the brewery as possible. 😊
Diacetyl is part of the style of Czech beers. It's not really a flaw.
It can be, but not necessarily. Pilsner Urquell have too much diacetyl for me. That's why i don't like it.
I understand that, but it bears mentioning what levels it's perceived at in the different formats.
agreed
I was going to do some sort of eclipse beer next. But I think a clean pilsner is my next brew. The right hops is my question.
sounds great!
3:08: My inner 4th grader snickered a little.
🤣
@treehousebrewco are there beers that taste better aged rather than fresh?
7:14 - 7:32 was really fascinating.
sometimes all you need is silence after a beer
Just like the ending to the Sapranos.
Coming for the hop harvest in NZ? Freestyle hop farms?
here now
Really looking forward to videos about TH beers again… please!? 😩
there are too many planned to list
You get brown bottles in the states? We have to live with the green bottle skunk in germany
Pilsner urquell is ok. To me you cant beat a german pilsener. Radeberger is so good so your lucky you are right there!
Thats only for export. We have the green crap here in the Czech republic everywhere... But I don´t drink PU anyway, there is too much of diacetyl for me, more than I can handle. Anyway PU is good beer, but u pay more for the brand than for the beer.
@@CrabCoreKing i actually hate german pilsner. They are too dry and too generic. All those TV beers are basically the same. 100% pilsner, hop extract and 1kg per 1000 hl hop pellets so they can print "Hopfen" on the label. Also most of them use W34/70. The only difference in most german lagers is tank geometry.
too bad. i actually like a hint if diac if it is embedded into a lot of noble hops and body@@jerseyhovidea what i actually think is fascinating is how they dial in the diac content so "perfectly". They pasteurize when total diac is at the right amount, so after pasteurization the heat converts just the right amoint of free diac
@@Mikkogram yeah its just beyond my treshold. Anyway I like the overall yeast profile so I use it for my homebrew beer. During the fermentation I do some dia rest (+3c for couple of days) and the final product always turns nice with acceptable dia level for me.
ive never liked pilsner urquell but ive only had the bottles. i always prefered german canned pilsner beers due to that
Nate! When is Free To Roam coming back? I miss that one
in the tank currently
@@treehousebrewco 🎉🙌🍻
I was recently in Amsterdam and went to Heineken and had the same experience. Heineken in Amsterdam is a totally different beer than the Heineken that you buy in the states.
Thought the exact same thing when I had it in Amsterdam too.
probabably true .... freshes at the source, but I still think, especially Heineken, tastes best out of a Keg or a Can in the USA. 🙂
interesting! ISO Heineken from Amsterdam!
TreeHouse sent 5 employees to the Czech Republic to report on the beer culture. Letting that sink in.
Hear about Duvel getting cyber attacked (ransomware)?
Is the prize exchangeable to a Paypal form?...it is much more expensive to ship to my country, but i can buy it afterwards after i win tho
If your flight to NZ passes through Hong Kong, I'd love to share a pint.
believe it or not we thought about it but we are already in nz. Thx for the offer
Now compare them to a side pull!
Would a draft Urquell make a difference?
Certainly
So why does a Pilsner that is brewed with care get a diacetyl taste? I assume proper pitch rate, temperature control, etc…
Because it is per style. Diac in Czech Pils as acceptable to a degree. A lot of Czech style beers have it, even IPLs
PU is probably doing a better job then 99,99999% of homebrewers so you should assume it is intended before assuming mistakes
yeah one of the things a brewer friend who visited the czech republic immediately noticed is that diacetyl is definitely an element of their flavor profile. Not overbearing, just there.
I guess my question is how would I produce that diacytle flavor as a home brewer, not saying it is a mistake, but if I ferment at normal lager temperatures for the appropriate amount of time where would the flavor come from? Would I ferment and keg for less time? Sorry if these are novice questions…
@@FrankGenoBruno Not one hundred percent sure myself, but I've heard of some places like Bierstadt Lagerhaus that insist on just keeping everything cold the whole duration, fermenting longer and not doing a diacetyl rest.
Diacetyl is usually a consequence of the yeast not cleaning up after themselves enough. Often by not finishing out the fermentation properly. Wouldn't have expected packaging or trravel to have much of an impact.
Cans though. Been seeing a lot of imported beer being canned now (especially Belgian). Makes a difference
I think in this case the fresh hop character fell off allowing it to shine through more
The exported Euro beers are made to meet what they think those in the USA want.. I don't think it is just the packaging and shipping that makes the big difference.
They said on the tour, iirc, that it's all the exact same beer now. Every ounce produced in Pilsen, which wasn't the case for a while.
Why wasn’t this a blind test?
mixing it up :)
This is the problem. Most consumers have no idea how good this beer is from source and are trying it oxidised and heavily-transported and mostly hot from that. When it's perfect it's amazing. I hope that people judging this beer realise how good it is in the Czech Republic.
indeed. no judgment here. I know what time and temperature does to great fresh beer.
@@treehousebrewco Also Saaz isn't as good as it was. I recommend some new wave hops from the area.
But in the end….gotta go full on ..Draft
Not just draft, but from the Tank. There is nothing finer than Pilsner Urquell from the tank, outside of the glass in the open fermenter in the tunnels under the brewery.
@@joshwells6847 that works, ha…I did happen to do that once out of Sam Smiths slate squares😎
Im pretty sure they want the diacetyl there...
Every can and bottle I've ever had from urquell in the PNW has been trash. You can go to bottle shops or grocery stores, it's all trash. I just assume it sat warm on a boat and truck on the 6000 mile journey. It's a shame people will form such a poor opinion of the OG pilsener based on the garbage we get in the US.
That's gotta be a distributor issue. I think Pilsner Urquell ships fresh and refrigerated.
It’s a bad beer 🍺
Why not blind?!
I think you are giving this beer too much credit just because of its history. I opened a month old can today just to see if I'm crazy, but it's bad as it was 5 years ago, and is such at least a decade. I wonder if it was ever more than average. Strawy, husky, cardboardy, astringent, bad, unpleasant overall. I don't see a single redeeming quality, sorry. I mean, the color and clarity is nice.