THE STORY THAT CHANGED BEER
From the first golden brew in Pilsen to the tank in Karlovy Vary — the journey of a beer whose flavour is protected by time, cold and the skill of the tapster.
THE JOURNEY OF ONE PILSNER
IT ALL STARTED IN PILSEN
In 1842, brewer Josef Groll brewed the first golden lager of the PILSNER type at the Citizens’ Brewery in Pilsen. He combined soft water from Pilsen, Moravian barley, Saaz hops and bottom fermentation to create a flavour that became the model for the world.
THE ORIGINAL TASTE “The brewer brews the beer.
The tapster perfects it.” The same care that begins at the brewery must continue through transport, storage and pouring.
FROM THE BREWERY TO YOUR TABLE
Tank PILSNER is an unpasteurised lager stored in an airtight inner bag inside a stainless-steel tank. It never comes into contact with air during storage or serving.
INSIDE THE TANK
Air presses against the outside of the bag without ever touching the beer. This prevents oxidation and preserves the beer’s natural sparkle.
THE TASTE OF TANK BEER
The difference is not down to a single trick. It comes from an entire system that protects the beer from the brewery to the first sip.
The beer is not heat-treated before delivery to the tank beer restaurant, preserving its fresh character and delicate aromatic layers.
Inside the airtight bag, the beer never comes into contact with air. Its flavour stays clean and consistent until it is poured.
Constant chilling and high beer turnover help keep the beer in the condition the brewer intended.
The result is a refreshing, full-bodied flavour with natural carbonation, gentle caramel notes and a clean hop finish.
CARE IN THE RESTAURANT
The tank system is only the beginning. The result depends on daily discipline — a stable temperature, clean beer lines, a properly prepared glass and a tapster who understands the beer.
Tank beer is stored at approximately 5–10 °C and should be around 6–8 °C at the tap.
Beer lines and dispensing equipment are sanitised regularly — usually once a week for tank beer.
Beer should be poured into a clean, chilled, wet glass so the foam stays smooth and compact.
The tapster controls the speed, angle of the glass and the foam. The pouring technique changes the final taste.
A perfect Hladinka does not begin at the tap. It begins with care repeated every day.
THREE POURING STYLES
The same beer can taste different depending on the balance of beer and wet, creamy foam. The foam protects its freshness, softens the bitterness and rounds out every sip.
A classic one-pour serve. Full-bodied beer, a thick head of wet foam and a balanced bittersweet flavour.
EXPLORE THIS POURLess beer and more foam. Refreshing, smoother and ideal as a tasting pour or the final beer of the evening.
EXPLORE THIS POURA glass almost full of sweet, creamy foam. A soft, velvety experience with minimal bitterness.
EXPLORE THIS POURFREQUENTLY ASKED QUESTIONS
Short answers to the questions guests most often ask at the bar.
Yes. PILSNER URQUELL supplied to tank beer restaurants is unpasteurised to preserve its fresh flavour and aroma.
Once a tank is opened, the beer should be served within seven days. Tank systems are therefore best suited to venues with high beer turnover.
In a tank, the beer is stored in an inner bag and never comes into contact with air. Keg beer is pushed through the lines using CO₂ or a gas blend.
The recommended storage temperature is approximately 5–10 °C. It should be served at around 6–8 °C.
THE FINAL LINK IN THE JOURNEY
The tapster checks the taste, the cleanliness of the beer lines, the temperature and the foam. Every Hladinka, Šnyt or Mlíko is made from the same beer, but shaped by a different way of working with the tap and glass.
PILSNER URQUELL “Good beer does not brew
or pour itself.” That is why every step matters — from the brewery in Pilsen to the wet glass on your table.
