Pilsner Urquell

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History

This Eastern European beer was a product of the vision of Josef Groll, a man described as "the coarsest man in the whole of Bavaria." [1]It originated in the town of Plzen(Pilsen)- approximately one hour from Prague - in Bohemia (current day Czech Republic). The early 19th century saw a lack of consistency in brewing quality among Bohemian brewers. This was highlighted by angry citizens dumping 36 barrels of beer into city gutters in 1838. As a result some of the Plzen brewers would work together to establish this needed consenus. The decision was made for architect Martin Stelzer to create the area's first modern brewery. It would be located on the Radbuza River. The location was significant for giving the brewery access to the softwater aquifiers responsible for the distinctive notes of the pilsener flavor. Stelzer would also be the one discover trailblazing brew master Groll.

Oct. 4, 1842 in St. Martin's market delivered to the people a shocking new creation - a golden beer. This first pilsner was named "Pilsner Urquell" which mean "the original beer from Pilsen."[2]

The Golden Beer

Thanks to the railway the new lighter colored beer gained favor with German and French tourists. [3] Spawning imitations it was not long before more and more lighter colored bottom-fermented brews were popping up all claiming to be a pilsner. though not actually from Plzen. Pilsner Urquell remains distinct however, not only for taste but for a slightly darker color. The beer is still brewed to this golden color with a light creamy head. The aroma has a floral hoppy bouquet that is fresh in the nose. The taste itself is defined in large part by the positive aftertaste that invites further drinking. The flavor is both soft and try while being intensly hoppy. There are notes of a toasted malty-grain. The body is creamy and there are soon bitter elements made apparent.

Enjoying Pilsner Urquell

Pilsner is not meant to be consumed from the bottle. Whether from draught taps or poured out of a bottle the perfect pour is crucial. Glass should be cold but not frozen. This can be achieved by running the glass under cold tap water for a few seconds before pouring. From a bottle, pour at a 45 degree angle into an almost horizontal glass. Pour half of the bottle this way and then just pour straight down into the middle of the glass when vertical for the remainer. Pull the bottle up from the glass as you pour the second half. From draught place the tap inside the glass and pour at the same 45 degree angle. Pour the beer uninterrupted tilting up at the end and pushing back on the tap to activate the creamier. The ideal head will be 35 mm from the brim down. [4]