Tasting

A Pilsner Urquell first smells of fresh bread and hay, then a floral spiciness from the Saaz hops comes through. On the palate it's full-bodied but not sweet, and the finish stays bitter without scratching. Gambrinus has a similar character but is built lighter. Tasting both side by side, you can clearly feel the difference between a Ten and a Twelve.

It's served cold, with common recommendations suggesting around six to eight degrees Celsius. Too cold mutes the hops, too warm makes the beer feel heavy. The standard glass holds half a liter and is round, often with a handle.

The art of tapping is a Pilsen specialty. Czech bartenders recognize three pouring styles. For Hladinka, named after the word for water level, two-thirds beer and one-third foam fill the glass. This is the standard pour, mild and creamy.

Šnyt comes with noticeably more foam. It's served in a smaller glass and tastes more strongly hopped in impression, because the foam concentrates the bitterness. Mlíko, meaning milk in German, is almost all foam with just a finger's width of beer at the bottom. The foam tastes delicate and sweet, while the bitterness fades into the background.

Many pubs in Pilsen feature a Tankovna, a tank-beer dispensing system. According to the brewery, the beer arrives in stainless steel tanks, unpasteurized, delivered within 48 hours and meant to be poured within five days. Pasteurizing means briefly heating the beer so it keeps longer. Skipping this step brings more freshness, but costs shelf life.