One, Two, Three, Pour – Czech Pours are in the House!
Not only do the citizens of Plzen not put up with bad beer – they dumped a bunch way back when, got rid of their old brewer, hired a new one, and even built a new brewery – they don’t put up with bad pours, either. Enter Czech pours.
That dumping of bad beer in 1842 was the beginnings of one of the finest beers in the world – the Pilsner Urquell. And that history lesson never left the culture of the region. The tapsters at Pilsner Urquell, knowing that the way a beer is poured is just as important as the way it is brewed, created several distinct pours highlighting the simple, yet complex flavors of the Pilsener.
Today, these pours have made their way across the seas into the hands of skilled beertenders around the world. Not only can you find many fine pilsners – reminiscent of the original – but you can also experience the czech pours without having to make your way to Czechia. And those pours start first with the understanding of how foam impacts the beer.
Foam to Beer is Art
If you understand beer, you also understand that foam is an integral component to beer. It protects the beer from oxidation – in layman’s terms, it stops the beer from tasting like stale cardboard – while at the same time keeping the beer fresh and the flavors true to their original intent.
The tapsters at Pilsner Urquell and the beertenders across the globe have learned how to master the art of pouring. During the pour, when the foam is increased, the CO2 is decreased resulting in different flavors and looks within the same beer. The recipe that began with the brewer in the brewhouse expands into what the beertender pours for the consumer in the taphouse. A simple glass of beer becomes art.
What is a Czech pour?
And that art is in each Czech pour, with their own distinct characteristics. And while you should savor the flavors of each of the pours, the ultimate goal is to finish the beer, regardless of the pour, before the foam has disappeared. It is, after all, the foam that is giving each pour its distinct flavor differentiations.
The Hladinka (smooth) Pour
This is the standard pour when you are enjoying a pilsner. In fact, the Hladinka pour is the type of pour you will receive in most bars in Czechia, where the foam is what starts the pour. With three fingers of foam on top of the lager, your taste buds will experience both sweetness and bitterness that is perfectly balanced.
This is the pour you’ll want when hanging with friends drinking several beers. The thick creamy head will keep the beer fresh while conversing and enjoying a good meal.
The Šnyt Pour
Maybe better called a refreshing compromise, this pour consists basically of two parts beer and three parts foam. It is refreshing yet not filling, making it the perfect pour to combine with a hearty meal. Some even say that the Šnyt pour is a way to have a beer without really having a beer.
Possibly more popular with beertenders starting their shift as a test run to make sure taps are working properly, it is still a pour that holds the carbonation quite nicely. It gives off a polished bitter flavor and satiny mouthfeel that satisfies without having to have a full beer.
The Mlíko (milk) Pour
This is the most unique pour of all the Czech pours, along with the most unique flavor and mouthfeel. The majority of the pour is foam, and it is meant to drink quickly before the foam dissipates into the marginal amount of lager at the bottom of the glass.
Think of the Mlíko pour as dessert in a glass with its creamy foam that holds the herbal Saaz hops flavor quite nicely without the bloat of all the carbonation. In the late 1800s it was even considered an elegant drink for the ladies that didn’t prefer beer. Now, anyone can enjoy this delicacy, and it is truly a treat after a hearty meal.
The Na Dvakrát (crisp) Pour
This czech pour is similar to the Hladinka in that it maintains the carbonation to allow you to enjoy the beer with a good meal. The beer pours bright and crisp, and is generally the style of pour you might expect from all beers with the foam forming at the end of the pour.
Finished with a nice creamy foam, the beer stays carbonated for a good amount of time. This gives you ample time to enjoy a hearty meal complete with several courses without worrying about losing any of the flavors.
Czech Pours Are Here to Stay!
With Czechia being the country that holds the number one spot of beer consumers per capita in the world, you might have to consider that their brewers here know a thing or two about beer and how to pour it. And their consumers know how to enjoy it. For that, we’re grateful. Because those Czech pours have found another home in the U.S. market, and we’re excited!
Na zdraví!
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Pilsners and Malteurop Malts
And when you’re ready to jump on the wagon with Pilsners and pours from Czechia, Malteurop (MMC) is ready for you. MMC has honed in their craft utilizing both science and art, so that you can do the same with your Pilsners and other styles. With advanced technologies and people that care about the malting process as much as you do about brewing your best Pilsner, MMC is the place to go for your Pilsner Malts, including Bavarian Pilsen, French Pilsen, Pilsen malts, and more.
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Jeff Bradford: Beer, Wine, and Spirits
Thanks to Cohesion Brewing for the beautiful pours!