THE STORY THAT CHANGED BEER
From the first gold batch in Pilsen to the tank in Karlovy Vary. The journey of a beer whose taste is protected by time, cold and the work of the tapman.
CESTA JEDNOHO PILSNER
IT STARTED IN PLZNI
In 1842, brewer Josef Groll brewed the first PILSNER-type golden lager at the Pilsen Municipal Brewery. He combined soft PILSNER water, Moravian barley, Žatec hops and bottom fermentation into a taste that became a model for the whole world.
THE ORIGINAL TASTE "The brewer brews the beer.
The bar makes it.” The same care that begins in the brewery must continue during transport, storage and tapping.
FROM THE BREWERY TO YOUR TABLE
Tank PILSNER is an unpasteurized lager stored in an impermeable bag inside a stainless steel tank. It does not come into contact with air during the entire storage or tapping period.
INSIDE THE TANK
The air pushes against the outside of the bag, but does not touch the beer itself. Thanks to this, the beer does not oxidize and retains its natural sharpness.
TANK BEER TASTE
The difference is not made with one trick. It is the result of an entire system that protects the beer from the brewery to the first sip.
The beer is not heat-treated before going to the tankhouse. It therefore retains its fresh character and finer aromatic layers.
In an impermeable bag, beer does not come into contact with air. The taste remains clean and stable until the draft.
Constant cooling and fast dispensing help keep the beer in the condition it was brewed for.
The result is a refreshing, full flavor with natural carbonation, soft caramel notes and a clean hop finish.
CARE IN THE RESTAURANT
The tank system is only the beginning. The result is determined by daily discipline — a stable temperature, clean lines, properly prepared glass and a bartender who understands beer.
Tank beer is stored at approximately 5-10 °C. It should be around 6-8 °C at the tap.
Beer pipes and tap equipment are regularly sanitized, usually once a week for tank beer.
Beer belongs in a clean, chilled and wet glass. The foam remains soft and compact.
The tap works with speed, glass angle and foam. The method of tapping changes the resulting taste.
The perfect level doesn't start at the tap. It starts with care that is repeated every day.
THREE STYLES OF DOGGING
The same beer can taste different depending on the ratio of beer to wet cream foam. The foam protects the freshness, softens the bitterness and completes every sip.
Classic tapping in one stroke. Full beer body, thick wet foam and balanced bittersweet taste.
DISCOVER THE TAPLess beer and more foam. Refreshing, smoother and ideal as a taster or last beer.
DISCOVER THE TAPA glass almost full of sweet creamy foam. A soft, velvety experience with minimal bitterness.
DISCOVER THE TAPMOST FREQUENT QUESTIONS
Short answers to questions that are most often asked at the bar.
Yes. PILSNER URQUELL intended for tank houses is not pasteurized to preserve its fresh taste and aroma.
After opening the tank, it should be drunk within seven days. The tanks are therefore suitable for businesses with sufficient circulation.
In the tank, the beer is stored in a bag and does not come into contact with the air. Draft beer is forced out using CO₂ or a mixture of gases.
For storage, approximately 5-10°C is recommended. In the glass, the guest should receive a beer cooled to approximately 6–8 °C.
THE LAST ARTICLE OF THE JOURNEY
It checks the taste, the cleanliness of the line, the temperature and the foam. Each level, cut or milk is the result of the same raw material, but different work with a tap and a glass.
PILSNER URQUELL "Good beer is not brewed
and it doesn't tap itself." That's why every step matters — from the Pilsen brewery to the wet glass on your table.
