yesterday snooker, today beer, you're on a roll🔥😁 In Belgium, if your pintje doesn't have foam we suspect: 1. dirty glass 2. dirty pipes 3. wrong mixture CO2 4. a non beer lover serving you ...
Or they just served you a beer left by someone. And there was one time in the past where the answer was "the beer was piss", not Hoegaarden, just real piss.
dont get confused, we dont order milk! but it exists.. and there is a 0,5l mark on a glass, foam is always above it! glass is probably 0,75l to the top, and the foam also shows how clean the pub is! thats why czechs know before they take a sip, we know everything from foam😂
Tak to bych chtěl vidět. Dává se vždy trochu podmíra a poví dojde. Je to docela umění to trefit. Buď máš podmiňuje větší a nebo nadmíru, kterou pak platíš že svých peněz, když se počítá třžba. 😉
Dobre den, exactly, a glass which has residue in it will make for larger and inconsistent bubbles which makes the foam disappear faster :D greetings from Belgium
Mlíko and šnyt are always priced as a small beer. So there is no need to be upset that "foam has less beer than beer" as I've seen some people be in the comments.
I know "snyt" in germany, it's pronounced the same and means the same, but it's written "Schnitt" (which comes from "to cut"). I wonder what "snyt" means in english.
To tap a decent beer 🍺🍺🍺🍺🍺 is an art in itself. This is precisely celebrated in good Bavarian inns and beer gardens. The beer and the foam must match exactly, otherwise the beer will go back. Beer is a food and cultural property in Germany and it must also be treated in the same way🍺🍺🍺🍺🍺🍺🍺🍺🍺
Your pronouciation of Červený Jelen was spot on man :) I do work with lots of guys from USA in IT in Prague and none of them would say it so clearly like you did :)
I relocated to the Czech Republic from Canada almost 20 years ago nd this country completely redefined beer for me. That restaurant in the Honest Guide video is a special Czech type called a "tankovna", where they bring the beer in with a tanker truck from the brewery and fill those tanks rather than having smaller kegs under the bar. The beer keeps better in the tanks as the tanks seal better than kegs and the tanks are copper, which is better for keeping beer in. You can try the same type of beer in a tankovna and in a pub that taps from kegs, and really taste the difference.
oh yeah I can vouch for that, I relocated off Czech rep. 13 years ago when there were only few “tankovna” in the country. ones on holiday home I was traveling thru Prague and had a meal with glass of Staropramen, now all Staropramen I may have in UK is brewed in UK under licence. This on the other hand was from “tank” about 150 m(500ft) from the brewery. I had a nice meal and 5 glasses of beer before I left……. soooooo gooood 🤤
@@p0spa Staropramen is not by far the best beer the Czechs have to offer, but it's not too bad if you get it from a tankovna. I'm in Brno, and they only way I would drink the local Starobrno beer is if I went to their restaurant that is attached to their brewery. One thing I quite like about the Czech beer landscape is that beers can be quite localised and you can get some good variety of beer when you travel around the country. I've had some really good beers from Beskydsky Pivovarek when I've traveled to the north-east of the country. Of course here, in the south-east, we can always hit the wine trails to get a change from beer.
"Červený Jelen", "Dva kohouti" and "Kantýna" are absolutely amazing places in Prague. If you happen to find yourself in Prague, I strongly recommend these places. They are not tourist traps unlike some pubs in the center, but they are packed with locals. Fair prices given the quality of beer/food.
Dva Kohouti??? seriously??? ooohh HELL NO!!!!!!!!! what adisgusting overpriced Matuška-beer in a sooo dirty place facing as a " modern fancy trendy place" - NEVER EVER AGAIN!!!!
Červený Jelen is very good restaurant/better city pub with very good beer and fantastic food - but very expensive.. The prices are from the pouint of wiev- of the common local just once upon a time - not for -a common almost daily visit or every weekend like its common in CZ every common citizen
Putting grease from the forehead onto the glass is of course an extreme example, but the soap residues or marks from the dishwasher racks and other glassware can be encountered quite often and these would have similar effect on the foam, making it bubbly and quick to dissipate.
I remember a Facebook reel where a beer had a nice head. All the Americans in the comments were going crazy saying they'd send it back as it wasn't poured properly 😂😂 It wasn't even that big just a 2 finger head.
I´ve been a kid, when my parents owned a restaurant and my father taught me at 10yo how to prepare the respective glass, pour beer (Pils) correctly and create the perfect foam for Pils, later for Altbier, Kristallweizen and Hefeweizen. Back then one sign of a perfect foam for a Pils was, that it had to maintain in the glas until the beer was drunk. This changed later on. I still remember the tip I got from the guests for pouring what they deemed a perfect beer. It was great!
You should also know that Czech beer glass always count with the foam, so even when it looks like half of it is foam, beer should be on mark. And when you wait few minutes, foam will turn to beer and increase level of beer.
Ian, great video. Just a little tip. Do not cold Beer under 0°C it kills the taste. The ideál temperature is around 6-10°C. Belive me it makes a lot diference. Love your videos
Šnyt is probably the Czech rendering of the German word Schnitt (cut). The Czech language has no problem with taking foreign words and czechify them, like džus (juice).
Czechs were under the rule of Austria-Hungary for 400 years. The fact that German which was the official language the whole time influenced Czech language is not really a surprise.
Yeah and Cze-Ger(+Austria) beer culture is deeply intertwined for centuries. Also Hitler occupied us and so we use in slang quite a lot of german words from our grandparents.
But it works the other way around, too: mind "Grenze" or more precise: "Staatsgrenze" - státní hranice (but probably rather derived from Polish "granica"); or the infamous German "Schmetterling" which adopted "smetana" whereas the orinigally German term would be "Falter".
This is actually the same in the north east of England, so the small head is not typical up there it’s more in the south. Will also depend on the glasses a bar is using and if they allow for the correct measurements with and without a head. Working behind the bar in a working man’s club many years back while at college, if I poured a beer without a two finger head then I would have been lynched 😂
British Ales, direct from the cask, tend not to have much of a head. Unless you attach a "sparkler" to the dispensing nozzle on the beer engine when using a handpump. A fresh real ale 'should' have natural carbonation, using a sparkler will replace the missing carbon dioxide with nitrogen and oxygen as the beer goes flatter with time..
As someone who consides themselves a beer connoisseur, I learnt something from this. Excellent. Love that you are doing different things from other reactors
The Czech Pilsner Urquell is arguably the original and best pale lager. I was told by a local that it is an alkaline beer, which means generally less of a hangover 😋
By the way they have Pilsner Urquell on tap and black beer is called Velkopopovický Kozel. Serving and taking care about beer is a craft. Cheers from Czech republic. PS : Proper beer glass like papa tapster is using!
Personally, I rarely drink Pilsner Urquell when I'm in Prague, not because I don't like it but because I prefer to try beers I cannot easily get in England. My only problem with Velkopopovický Kozel was saying its name; I certainly found it very tasty.
Some info: 1 - one of my grandfathers - a learned beer brewer - said , that on a good beer a 10 Pfennig coin (10 cent coin) should not sink into the foam (some 120 years ago). 2 - my father told me, that on a big farm near his village when they made a break during hard work (harvesting, plowing) the oxen, each one, got a 10 liter bucket (about 2 and a half gallons) full of beer - to "fuel them up". Around 1900 to 1910. 3 - as a youngster I worked in a brewery and in the morning break a l l of us drank half a litre of w a r m beer! You cannot imagine how tasteful a regular (German) lager beer can be, when it is lightly warmed up! Now you have some first and second hand information ...
@@gustavmeyrink_2.0 Yeah, beer soup is kind of old fashion here in Czech lands. 🙂 But as a child i remember that by my granny we were getting small glass (2 dcl) of beer for Sunday lunch. It was for us as children always like small holliday, because we felt very adult.😇
so much science that each brand have their own beer glass style and shape to bring out the full taste experience
8 місяців тому+5
Hello IWrocker, when you're in Denver, CO, by any chance, please go and visit Odell Brewing Five Points Brewhouse. I am Czech, I was raised on Czech beer and when I was in the US I loved their beer. It's really one of the best I had in America
Don't say no to a warm beer. I was in Poland and was served a "hot" beer for the first time. We had been walking the mountain ridge in Zakopane and came down the mountain. It was a cold day. So one of their specialities was a heated beer, blended with some sweet marmalade, jam or honey. This took away the bitterness from the hot/warm beer. And it was good. Perfekt after hiking in the mountains on a cold drizzling day.
Yo... Warm beer, is an old "Grandma's home Pharmacy" inventar. We use it, if you got a cold, to start more sweatin'. Maybe, it's a polish trick to prevent a cold...
The industry is actually making glasses that are more flawed because little mistakes in the glas catalyse the making of bubbles and foam. In Germany you won't have such a smooth foam on a beer because of that.
Fun fact about warm beer: there is actually a hot water filled metal tube with a clip to attach it to the mug called ‘beer warmer’. It is at times requested by people that can’t ingest cold beer (older folks)
I tended bar for 10 years in the UK and can confirm this is a load of crap. Brits demand NO head on their beer. They expect about 5mm on top. If theres not atleast an inch then theres 0 head. If you serve the majority of Brits a real beer theyre going to complain about it. I used to keep a packet of flakes behind the bar, for that one common as much pleb who thinks hes being funny asking for a flake when shown a real beer.... "Do I get a flake with that mate?"... Id go.... "sure!" and stick a flake in it for them.... some of the reactions were amazing, especially when I charged them an extra 50p for the flake....
Interesting how beer taping differs depending on culture. When i worked behind the bar in Berlin i was taught that a good beer is to be filled to the fill line (about3/4 of the glass), and the foam on top has to be stiff enough to rise above the rim of the glass without going soft too quickly. This would be the Schaumkrone, the foam crown.
Just a little note about the "Pubs only have one beer" thing, I don't know about Prague, I don't live there and I've only been to a couple pubs there (my friend works in elpíčko near the Palmovka tram and metro station, nice little place), but even the ones I have been to have had at least 2 or 3 different beers on tap. I live in a more rural area, and our pubs here do more often than not offer at least 2 or 3 different beers also. So it's not like you have 10 or 15 options like in some US bars, that would be quite unusual to have on tap, but it's not like you have only one either. The usual choices will probably have Pilsner, maybe Staropramen, and then something else. There are places with other beers, I have found that in the Ústí nad Labem area, you will most often find Březňák, there are places where Kozel is quite common also, Radegast and Budweiser (the real one) are pretty common pub beers also. But most places will usually have a couple different ones.
8 місяців тому+4
Dude feel free to react to all the honest guide videos and I'll watch them all! I came across you when I was looking for some reactions to their videos and I like your style the best. By the way as Janek said he was there with a German film crew he's talking about this video: Must-Try Beer Spots In Prague With Honest Guide Definitely check it out.
PLOPP...the sound that you never will forget: Northern German bottled beer Pilsener called Flensburger or Flens... Werner like it 🤘😋👍. Greetings from northern Germany ❤
In the uk it depends on which part your in weather you get a head on your pint if your up north they serve it with a foam head if your diwn south they dont me being a northerner id hand it back without a head
I lived at a Gasthaus while stationed in Germany. The only cold beers from a refrigerator in the place were specifically to be served to Americans who like their beer super cold. All other beers were served at the temp where the kegs were stored/tapped. In my case, the kegs were in the cellar which was about 60 degrees..maybe a little colder. So not exactly warm like you’d think…and they tasted FANTASTIC!!! Prost!!
4:40 - the word you are looking for is "oxidation". It does exactly what you described, spoils the flavour and if you let it go for long enough you get "větrák" (fan), oxidised acidic beer that tastes more like vomit then beer.
Yep that beer looks good! Fun Fact: If you order a Pilsener in a good German pub, it takes 7 minutes to pour... if it's done correctly. And on a well-tapped Pilsner, the foam can easily stand at least 1 cm above the edge of the glass for 10 minutes.
not sure if it's still done, but Guinness cans had a special insert that created the head in 90s. In Australia, there's often a line on glass, to indicate where the head is allowed to start, as too much foam is a rip-off, but nobody likes a flat beer either lol. the way the gas works in beer, if glass is clean, it has nothing to cause it to react, so will hold head a lot longer, having even a scratch on inside of glass, will cause the gas to release faster (hence the way it bubbled), there's been testing on glasses to find a good balance between getting the right kind of head to beer ratios and not going flat quick, some glass shapes are designed to make it easier to pour without excess head.
Hey man love youre videos. I´m from Austria and would love to see you testing some beers from Austria. Here is a list of my favourite ones: 1. Zipfer Märzen 2. Eggenberger Märzen 3. Hirter Pils 4. Griskirchner Pils maybe you could try them!
What he didn't say is that the flavor is in the foam. In the mouth we only recognize: sweet, sour, salty, bitter and umami. Everything else happens in the nose, which is why nothing tastes good when we are sick. The taste collects in the foam, in the many bubbles. I prefer to drink the "Schnitt" cut, for this reason.
What is not really often explained is when is which beer ideal. - Milk is very light, creamy and sweet. It is as they said female choice and also kinda like a desert. - Čochtan is crispy with zero carbonization. Easy to drink, very refreshing, chugged. And why for sportsmen? Because you need to be refreshed without burping and air in your stomach. Thats what thisnis for. - Šnyt, the small beer in the big glass is your last beer usually. Its when you are finished early, waiting for your pals to end their beers but you dont wanna sit dry. Big guys dont drink from small glasses. You just order Šnyt... - Hladinka is standard. Half a liter beer with some 0,2 liter foam cap. There are also other pours like double or even tripple pours. Thats when you tap half the glass, let it sit for a while (30 sec) and pour in the rest. This creates more compact, heavier almost like crusty foam. It also propagates different tones and flavours. This foam lasts longer but is usually more bitter.
Up until the 1970's in the UK two common drinks of 50/50 mix of different beers was the Boilermaker and the Black and Tan. The Boilermaker was Brown Ale and Mild Ale, whereas the Black and Tan was Pale Ale for the lighter colour and for the dark the possible choices would be Stout, Porter or Mild. With the uptake in Larger drinking the more traditional English beers died out. At the same time the brewers that made them were also being brought out by the major brewers.
All beers were originally made for their local area . English beers, most malts and bitters, were made to be drunk at room temperature......what we in Australia call warm beer . The Melbourne beer ( CUB ) i grew up with was made to be chilled..... The Carlton United Brewery only made 4 different beers.... 1) Draught beer in barrels. 2) One beer for cans and bottles but with 4 different labels. 3) Diet lager 4) Crown lager. ...a premium beer that was richer and maybe creamier, and only sold in pilsener shaped bottles. The canned and bottled beer was seemingly identicle to the draught, but it wasn't. When CUB decided to add the Draught label on cans and bottles, it was not real draught beer but the same beer already labled as Fosters lager, Abbots lager, Victoria bitter and Melbourne bitter. All these beers were pilsener.... not a lager or a bitter anywhere in Melbourne at that time . Queenslands 4x ( xxxx) beer was almost identicle to the CUB product, and Sydney beer was mostly the same pilsener style but sweeter in flavour......tasted like CUB beer with sugar added. In Melbourne, all beer drinkers wanted a head on the beer. Some customers preferred a waist coat ( a bigger head ) but no one wanted an overcoat.. . , too much head. All beer drinkers wanted to keep the same glass , until it needed changing to limit the head size. Then the government interfered and ordered all licensed premises to only serve beer in a fresh glass... .flat beer with little to know head. Customers complained . ...they wanted their old glass with a good head.....giving a richer and creamier beer. Now......those under 70 years of age drink flat beer without a head and have no idea what a good beer tastes like.
May i suggest Danish beer for your beer tastings? (just avoid stuff like Carlsberg pilsners but you can go for more specialized Carlsberg beers like 47, Elephant, Porter, Sort guld (Black Gold)).
As an Englishman it saddens me that Brits dont understand this either. For the vast amounts of beer we drink, the general public in Britain is absolutely clueless about drinking. Especially when I visit the continent and enjoy the drinking culture in France, Italy and Spain, then have to return to the UK where people want 12 pints of Coors Light and cry when they get more than 5mm of head... Its seriously embarrassing. I went on a stag do for my 40yr old friend and there were grown men drinking Jager Bombs ffs and buying rounds of them for everyone, as if we were 16 again... The drinking culture in the UK is the equivalent of a successful adult eating a mcdonalds and a deep fried mars bar and calling it fine dining.... 99.9% of my fellow Brits are completely clueless.
In the UK there are very strict rules (weights and measures act 1985 which says the foam is not part of the pint), but it is generally accepted that the pint glass must be 95% liquid to be legally sold as a pint. We also call the froth "the head". An inch is too much head, 10-12mm is accepable.
in Czech normaly acceptable head is like 30-35mm , but we also have a markers at the glass indicating 0.5l it's not marked at the very top it has some space left above and you can visit and test it , buy 2 beers one for drinking and one for watching :D and you can watch that foam turn into a beer and the beer will raise to or above the marker 0.5l Thick cold wet glass - it all fits together so you can enjoy your beer fresh and cool for a longer time and you don't have to chug it. every pub is different , it's like showing one pub in London and saying this is how it goes in England. but overall beer standards are very high
UK here. I almost exclusively drink dark beers - Bitter, Mild, Stout, Porter - at just below room temperature as refrigeration kills the flavour. The head should be 1 or 2cm thick per pint. If I have to drink a lager or a pilsner, it needs to be Belgian, Czech or a decent German one. Otherwise it has to be a full-bodied, tasty, British or Irish beer for me. You should try some British beers - you'll hate them!
Kinda weird, this seems to be mostly a czech thing. In most European countries, if you just order a normal beer, no way that's gonna be half foam like the Hladinka. You can actually complain if a normal beer has too much foam, as they're basically selling you CO2 instead of beer. Of course you can ask for special beers that have a lot more foam, but the normal beer would have two fingers of foam on top, not half the glass. Also beer shouldn't be ice cold, from a fridge or cellar is the normal temperature, which I guess would be around 10 °C or a bit lower usually. If it's ice cold you just lose the taste.
Neither in Czech ... it will be more like 3/4 beer and 1/4 foam , better video about good pour is at budweiser budvar channel where they have some people doing a tour in the brewery.
To není pravda s CO2. Tankové pivo je tlačení klasickým vzduchem. A hodně se používá kompresor v klasických hospodách. Pivo má pak lepší chuť. Dělal jsem v gastru 15 let tak o tom něco vím. 😉
Dude in the video has overdone it a little bit. But to clarify, the glass is bigger then 0.5L. It has actually about 0.6L to the brim. So the beer should really be like 2/3 of the glass and the foam the rest, so you are indeed getting 0.5L of beer. But because some customers already protested that they didn't get 0.5L, a lot of restaurants changed the volume in the menu to 0.48L to protect themselves from any kind of sues (they still tap 0.5L, it's just to bring some margin there).
I visited in Červený Jelen few years back as part of my friends bachelor party. Great place. Unfortunately we just had dinner there, we didn't go into the tap area.
Weihenstephaner is a fantastic German brewery I drink beers from here in Australia. All the styles are really good. Their wheat beer especially. Ian would love it. Big heads too. Life is no fun without head.
I try and keep a shelf in my beer fridge full of beers that I have never tried before. oh, and they are ALWAYS glass bottles, never plastic or cans. And read the labels before opening as they often have tips on temperature and pouring, and even what meals they compliment
In France we dont have a beer culture , that is not our country's speciality even if we make some and we love it, but we know a bit of it from our european cousins. Thanks to them for their art of work ! We are good with cheeses and wines, and a couple other things when it comes to the mouthes 😅 and we love what is masterclass from elsewhere ❤
2 fingers of foeam is standard even here in Czech lands, if you want your beer to serve diferently, you have to ask for that.🙂 If you just say you want "one beer", you get this standard 2 fingers foam beer.
My chosen beer is German weissbeer (wheat beer) - cloudy in appearance because of the wheat turning it into a sort of frothy "beer-shake" :) It's a meal in itself My typical visit to Tescos means 8 bottles of imported German Franziskaner (white wheat-beer) and 8 bottles of Erdinger Dunkel (brown wheat-beer) .. Erdinger also does a white version, but it's far inferior to Franziskaner So that's what I buy - 16 bottles for £28 (clubcard prices!) Very tasty! Friday is my day off ... guess what I'm drinking right now, lol? [sip ... beautiful, aaahhhh ...]
In czech republic too but sometimes they pour it too fast when they have lot of people so its like 1-2 cm under that and the rest is foam but if u wait for a while ti the bubbles pop u will see that its actualy poured well. One of the signs of a good beer is the foam, it should be thick and creamy with a lod of liquid : a lot of small bubbles in contrast to fewer bigger bubles which pop very fast. If u go to a restaurant where they pour it straight from a tank the foam will stay on the beer even for few minutes.
I'm a British real ale enthusiast and I've not really had any beer I've liked in mainland Europe. What confused me about this video is how they determine the quantity of beer they are serving. In UK that is important and glasses have a line indicating pint or half pint. Above the line is a space for foam (or head as we call it).
I'm Belgium so a like a good foam head on my beer but that was a bit too much foam for me. Especially the one that is all foam. I wonder if that is a newer thing in Prague (or even in Czech Republic) because I didn't see this all foam variety when I went to Prague about 30 years ago. Or is this all foam one specific to this 1 brewery?
As said, in Belgium a well drafted beer should have 2cm of foam on top of it. We have more than 1,000 different beers over here, so they don't have to vary with the amount of foam to distinguish theirselves.
Nothing wrong with your microbrews in the states. Even some of the bigger ones are ok like Anchor Brewing Company and even Sam adams is pretty ok. As for Pilsner it about 2 fingers deep the foam where i live.
You are missing out 2 important things: 1) Bad bier needs to be served freezing cold to be drinkable, good bier depending on its type is served at much higher temperatures, but not warm. As warm as 16C(60F). 2) There are different types of radically different dark bier, I am willing to say you would love some of them. Try out some different varieties of European dark bier, I guarantee you would find one you like.
No beer should be served freezing cold just cold That's why you have a clean cold wet glass that has 4 degrees celsius made from thick glass so it will hold the tempeture better and foam will protect it from air. So you can enjoy your good beer for longer and you don't have to chug it.
If your dishwasher puts ot too much rinse, or your dishwasher tabs have a lot of rinse power, this also kills the foam. Rinsing with clear water then helps.
Never clean beer glas in dischwascher. 🤮🤮🤮🤮🤮 this are dooing just noobs. Normali you clean beer glas with Sponges for dishes than clean with cold Walter and then you put in cold Watter spa.
You should try get you´re hands on some Swedish and Finnish beer aswell. When it comes to beer from the USA, i prefer stuff from the siera nevada brewery or brooklyn brewery, they make some solid stuff.
I have an interesting tip for you: Bernard Jantar. It is non-alcoholic beer that has already won many awards. It's non-alcoholic, but it's better than most normal alcoholic beers.
In Australia 🇦🇺 ours are freezing cold beers most visitors can't believe how cold they are Also must have foam head of 2 to 3 inches otherwise they'll tip it out It all in the angle you hold the glass when pooring to how much foam you get in Aussie beers Even if pouring from bottles was taught as a kid on how to pour a good beer with right ammount of head / foam It's to stop beer oxidation of the beer yeast flavours Also our pubs have multiple types of beers on tap and will vary from every venue but most will have some common ones In Australia 🇦🇺 no head not cold you'll wear it for sure it'll never happen as their all well trained and drinkers themselves 😂 Cheers mate 🦘🇦🇺👍
In Germany we have a rule that a Pils (the most common type of beer here, though being challenged by other types in recent years) takes 7 minutes to pour. You start by having mostly foam in the glas, wait for it to settle, then pour more, settle, pour ect., untill its about 3 quarter liquid and 1 quarter foam. That takes around 7 minutes if its done correctly. So if you ever visit Germany and order a Pils somewhere, do not complain if its not served to you at once - then you will reveal yourself as clueless. :) As its mentioned here by other people, some unwanted factors can mess up the foam, like dirty glasses and beer pipes, traces of detergent from washing the glasses and so on. Not good. A skilled bar tender knows how to do this properly.
Btw. there is a style called "kapák" which could be translated as "dropper". It is the worst possible beer. Basically a glass is being placed below the tap and it catches all the various "doprs" of a beer that tend to accumulate in its bottom. And then this glass is taken, with its contents, and topped up and served. It is horrible and basically you give it only to people who were rude and you want to get rid of.
The head you'd expect very much depends on what kind of beer you drink. The ultra strong beers like Snake Venom (67.5% ABV) or Scottish Beithir Fire (75% ABV) cannot hold the CO2, so they have no foam at all.
13:36 LOL you pronaunced it as "červný jelen", which means "maggot deer" or "worm deer" and not "red deer". ČervEný, not červný. 😀 Previously you said it correctly, but then, for reasons I do not understand, you dropped the E. 13:30 correct and 13:32 was perfect.
I wroked as drafter and tapster and yes there´s a big difference between. To me, how much foam depends on the type of beer and for Pils in Germany a perfect one is Mira´s favorite 50:50 but we draft it differently so the foam is more stiff and towering way over the glass´s edge, drafted in once especially from the tap is concidered poor quality for this type of beer, cultural difference.
In the Netherlands we try to get a two fingers thickness foam head. I know how to tap a beer (pilsener) by the way. The foam protests the beer against oxygen, smoke etc.
in the netherlands we always say the beer needs to have 2 fingers foam. if you hold 2 fingers horizontal next to the glass you can see if it's tapped perfectly
What they didn't mention is that the bubbles in the foam can also be caused by the use of an improper detergent. For cleaning glasses for bear you should be using a special one, however some places don't. Of course it won't look as disgusting as shown in the video but the foam will still fall off way faster and the beer will not taste good.
there should (always) be some foam 'head' on a beer, in Australia the old measure of how much head should be, it was no more than a 10c piece diameter (which is about 30 thou' smaller than a quarter for the US viewers).
8 місяців тому+1
honest guys is great channel... and try slovak beers too if possible :)
Hi! I love your reactions. I have a good tipp for you. There is a video on UA-cam in english about the minority, the sorbs, and there region, the spreewald. It is europe largest lagune landscape, about 80 km south from Berlin away. Everything is transport by boat, people, garbage collection, post and so on. I would be happy if you reacted to the video. "Spreewald: Germany's Fairytale River Delta / Explore the Spree Forest by Kanoe, Boat and Bike. Greetings from Berlin 👋
Thank you for not wearing a hat! Not only can we see your attractive face, but also actually see you facial expressions. Eye brows, forhead and the eyes are so important when looking at other people. (This is honestly meant. A much better video just because of that small change. 🙂 )
Welcome to the amazing world of European beers 🍻 some of the Belgian monks' beers are 14% in strength! The variety is astonishing, but you won't find any American beers. Wonder why? 🤔😂🍻
In the UK you want get any foam, it's not and has never been part of our beer culture. We drink more ales than lagers so naturally foam won't pour into those especially as a lot of them in draught are flat
as a german the perfect "beer-crown" is around 20-35% of the glass depending on the kind of beer, glass and place you order it. than again there needs to be a crown.
yesterday snooker, today beer, you're on a roll🔥😁
In Belgium, if your pintje doesn't have foam we suspect:
1. dirty glass
2. dirty pipes
3. wrong mixture CO2
4. a non beer lover serving you
...
correct if i got served a beer without foam i'd ask for a new one
Or they just served you a beer left by someone.
And there was one time in the past where the answer was "the beer was piss", not Hoegaarden, just real piss.
in general, a shady owner lol
Maybe glass too warm is also an option
@@enlightendbelik vermoed dat u geen fan van wit bier bent
dont get confused, we dont order milk! but it exists.. and there is a 0,5l mark on a glass, foam is always above it! glass is probably 0,75l to the top, and the foam also shows how clean the pub is! thats why czechs know before they take a sip, we know everything from foam😂
A good pint of Guinness is like drinking cream.
0.66Ltr is the size of a calibrated 0.5L jug. 😉
Tak to bych chtěl vidět. Dává se vždy trochu podmíra a poví dojde. Je to docela umění to trefit. Buď máš podmiňuje větší a nebo nadmíru, kterou pak platíš že svých peněz, když se počítá třžba. 😉
Yes, we do order "milk." At least some of us do 😉
Dobre den, exactly, a glass which has residue in it will make for larger and inconsistent bubbles which makes the foam disappear faster :D greetings from Belgium
Mlíko and šnyt are always priced as a small beer. So there is no need to be upset that "foam has less beer than beer" as I've seen some people be in the comments.
I know "snyt" in germany, it's pronounced the same and means the same, but it's written "Schnitt" (which comes from "to cut"). I wonder what "snyt" means in english.
The foam in a while tranform to beer! That is most important thing to know! 😅😅
I only enjoy a beer 🍺 on 2 occasions, when it's raining and when it's not.
I´m always going out to pub and have 2 beers. First and last, what´s in between doesn´t counts.
Haha love it 😆🎉
Hahahaha love your comment 😂
It's always beer o'clock somewhere
To tap a decent beer 🍺🍺🍺🍺🍺 is an art in itself. This is precisely celebrated in good Bavarian inns and beer gardens. The beer and the foam must match exactly, otherwise the beer will go back. Beer is a food and cultural property in Germany and it must also be treated in the same way🍺🍺🍺🍺🍺🍺🍺🍺🍺
Your pronouciation of Červený Jelen was spot on man :) I do work with lots of guys from USA in IT in Prague and none of them would say it so clearly like you did :)
Taky jsem se u výslovnosti zarazil:) super
He is a native, with very good English, having lived in the US for many years.
@@mirekprusa8006 jojo, červný jelen. Akosi mu vypadlo "E".
I relocated to the Czech Republic from Canada almost 20 years ago nd this country completely redefined beer for me. That restaurant in the Honest Guide video is a special Czech type called a "tankovna", where they bring the beer in with a tanker truck from the brewery and fill those tanks rather than having smaller kegs under the bar. The beer keeps better in the tanks as the tanks seal better than kegs and the tanks are copper, which is better for keeping beer in. You can try the same type of beer in a tankovna and in a pub that taps from kegs, and really taste the difference.
oh yeah I can vouch for that, I relocated off Czech rep. 13 years ago when there were only few “tankovna” in the country.
ones on holiday home I was traveling thru Prague and had a meal with glass of Staropramen, now all Staropramen I may have in UK is brewed in UK under licence. This on the other hand was from “tank” about 150 m(500ft) from the brewery.
I had a nice meal and 5 glasses of beer before I left……. soooooo gooood 🤤
@@p0spa Staropramen is not by far the best beer the Czechs have to offer, but it's not too bad if you get it from a tankovna. I'm in Brno, and they only way I would drink the local Starobrno beer is if I went to their restaurant that is attached to their brewery. One thing I quite like about the Czech beer landscape is that beers can be quite localised and you can get some good variety of beer when you travel around the country. I've had some really good beers from Beskydsky Pivovarek when I've traveled to the north-east of the country. Of course here, in the south-east, we can always hit the wine trails to get a change from beer.
"Červený Jelen", "Dva kohouti" and "Kantýna" are absolutely amazing places in Prague. If you happen to find yourself in Prague, I strongly recommend these places. They are not tourist traps unlike some pubs in the center, but they are packed with locals. Fair prices given the quality of beer/food.
Dva Kohouti??? seriously??? ooohh HELL NO!!!!!!!!! what adisgusting overpriced Matuška-beer in a sooo dirty place facing as a " modern fancy trendy place" - NEVER EVER AGAIN!!!!
Červený Jelen is very good restaurant/better city pub with very good beer and fantastic food - but very expensive.. The prices are from the pouint of wiev- of the common local just once upon a time - not for -a common almost daily visit or every weekend like its common in CZ every common citizen
Putting grease from the forehead onto the glass is of course an extreme example, but the soap residues or marks from the dishwasher racks and other glassware can be encountered quite often and these would have similar effect on the foam, making it bubbly and quick to dissipate.
the foam has a reason for the beer.
it seperates the beer from the air [o2) and prevent it to becoming stale to fast.
I remember a Facebook reel where a beer had a nice head.
All the Americans in the comments were going crazy saying they'd send it back as it wasn't poured properly 😂😂
It wasn't even that big just a 2 finger head.
Foam turns into beer as well, so what would the issue even be in the first place.
American🙃 🙃 🙃 ...???😲
I´ve been a kid, when my parents owned a restaurant and my father taught me at 10yo how to prepare the respective glass, pour beer (Pils) correctly and create the perfect foam for Pils, later for Altbier, Kristallweizen and Hefeweizen. Back then one sign of a perfect foam for a Pils was, that it had to maintain in the glas until the beer was drunk. This changed later on.
I still remember the tip I got from the guests for pouring what they deemed a perfect beer. It was great!
Wonderful skill, the best dad can provide 😁
You should also know that Czech beer glass always count with the foam, so even when it looks like half of it is foam, beer should be on mark. And when you wait few minutes, foam will turn to beer and increase level of beer.
Ian, great video. Just a little tip. Do not cold Beer under 0°C it kills the taste. The ideál temperature is around 6-10°C. Belive me it makes a lot diference. Love your videos
7th stair to the cellar
Šnyt is probably the Czech rendering of the German word Schnitt (cut). The Czech language has no problem with taking foreign words and czechify them, like džus (juice).
Czechs were under the rule of Austria-Hungary for 400 years. The fact that German which was the official language the whole time influenced Czech language is not really a surprise.
Yeah and Cze-Ger(+Austria) beer culture is deeply intertwined for centuries. Also Hitler occupied us and so we use in slang quite a lot of german words from our grandparents.
But it works the other way around, too: mind "Grenze" or more precise: "Staatsgrenze" - státní hranice (but probably rather derived from Polish "granica"); or the infamous German "Schmetterling" which adopted "smetana" whereas the orinigally German term would be "Falter".
@@praeceptorOr the word "Gurke" (cucumber) from "ogurka".
@@novh4ck Ähm... They were part of the HRE for centuries longer...
2 fingers of foam in the Netherlands!
@Populiervogel means "2 fingers HORIZONTAL thick" so ....... not VERTICAL !! 🙂
You beat me to it! Width of the index and middle finger is the right amount if you ask a Dutchie.
@@MisterJ56 hahah that's what I was trying to say! Your explanation is a bit better than mine
same in Poland, but you can ask for the Czech styles as well in quite some places
This is actually the same in the north east of England, so the small head is not typical up there it’s more in the south. Will also depend on the glasses a bar is using and if they allow for the correct measurements with and without a head.
Working behind the bar in a working man’s club many years back while at college, if I poured a beer without a two finger head then I would have been lynched 😂
British Ales, direct from the cask, tend not to have much of a head. Unless you attach a "sparkler" to the dispensing nozzle on the beer engine when using a handpump. A fresh real ale 'should' have natural carbonation, using a sparkler will replace the missing carbon dioxide with nitrogen and oxygen as the beer goes flatter with time..
As someone who consides themselves a beer connoisseur, I learnt something from this. Excellent. Love that you are doing different things from other reactors
We are learning together 🎉 love to hear that 😎
The Czech Pilsner Urquell is arguably the original and best pale lager. I was told by a local that it is an alkaline beer, which means generally less of a hangover 😋
By the way they have Pilsner Urquell on tap and black beer is called Velkopopovický Kozel. Serving and taking care about beer is a craft. Cheers from Czech republic.
PS : Proper beer glass like papa tapster is using!
Personally, I rarely drink Pilsner Urquell when I'm in Prague, not because I don't like it but because I prefer to try beers I cannot easily get in England. My only problem with Velkopopovický Kozel was saying its name; I certainly found it very tasty.
@@leohickey4953You don't have to say the whole name. You can call it just "kozel"
@@katieb3059 Now you tell me! My tongue's still twisted from ordering it in a few places last time I was over there. Very tasty though. 🍺
Some info:
1 - one of my grandfathers - a learned beer brewer - said , that on a good beer a 10 Pfennig coin (10 cent coin) should not sink into the foam (some 120 years ago).
2 - my father told me, that on a big farm near his village when they made a break during hard work (harvesting, plowing) the oxen, each one, got a 10 liter bucket (about 2 and a half gallons) full of beer - to "fuel them up". Around 1900 to 1910.
3 - as a youngster I worked in a brewery and in the morning break a l l of us drank half a litre of w a r m beer! You cannot imagine how tasteful a regular (German) lager beer can be, when it is lightly warmed up!
Now you have some first and second hand information ...
When I was a kid and ill my mother would make beer soup for me.
@@gustavmeyrink_2.0 Yeah, beer soup is kind of old fashion here in Czech lands. 🙂 But as a child i remember that by my granny we were getting small glass (2 dcl) of beer for Sunday lunch. It was for us as children always like small holliday, because we felt very adult.😇
so much science that each brand have their own beer glass style and shape to bring out the full taste experience
Hello IWrocker, when you're in Denver, CO, by any chance, please go and visit Odell Brewing Five Points Brewhouse. I am Czech, I was raised on Czech beer and when I was in the US I loved their beer. It's really one of the best I had in America
Don't say no to a warm beer. I was in Poland and was served a "hot" beer for the first time. We had been walking the mountain ridge in Zakopane and came down the mountain. It was a cold day. So one of their specialities was a heated beer, blended with some sweet marmalade, jam or honey. This took away the bitterness from the hot/warm beer. And it was good. Perfekt after hiking in the mountains on a cold drizzling day.
Yo... Warm beer, is an old "Grandma's home Pharmacy" inventar. We use it, if you got a cold, to start more sweatin'. Maybe, it's a polish trick to prevent a cold...
The industry is actually making glasses that are more flawed because little mistakes in the glas catalyse the making of bubbles and foam.
In Germany you won't have such a smooth foam on a beer because of that.
Yesterday Snooker, today beer tomorrow Pole Dancers .😂
Sounds like a great weekend 😂
Fun fact about warm beer: there is actually a hot water filled metal tube with a clip to attach it to the mug called ‘beer warmer’. It is at times requested by people that can’t ingest cold beer (older folks)
Foam is vital on a beer in uk.
If the bar staff gave you a no foam beer 99% of customes wouldn''t accept it.
And refuse it..
yes but you would also not accept a pint with a massive head, aka less beer lol
99% lol... do you know nothing of our culture
@@papalaz4444244its not less beer lmao
It was better with the older pint glasses. They had the pint line and almost an inch more for the head. Liquid to the line foam in the rest.
I tended bar for 10 years in the UK and can confirm this is a load of crap. Brits demand NO head on their beer. They expect about 5mm on top. If theres not atleast an inch then theres 0 head. If you serve the majority of Brits a real beer theyre going to complain about it. I used to keep a packet of flakes behind the bar, for that one common as much pleb who thinks hes being funny asking for a flake when shown a real beer.... "Do I get a flake with that mate?"... Id go.... "sure!" and stick a flake in it for them.... some of the reactions were amazing, especially when I charged them an extra 50p for the flake....
Interesting how beer taping differs depending on culture.
When i worked behind the bar in Berlin i was taught that a good beer is to be filled to the fill line (about3/4 of the glass),
and the foam on top has to be stiff enough to rise above the rim of the glass without going soft too quickly.
This would be the Schaumkrone, the foam crown.
Just a little note about the "Pubs only have one beer" thing, I don't know about Prague, I don't live there and I've only been to a couple pubs there (my friend works in elpíčko near the Palmovka tram and metro station, nice little place), but even the ones I have been to have had at least 2 or 3 different beers on tap. I live in a more rural area, and our pubs here do more often than not offer at least 2 or 3 different beers also. So it's not like you have 10 or 15 options like in some US bars, that would be quite unusual to have on tap, but it's not like you have only one either.
The usual choices will probably have Pilsner, maybe Staropramen, and then something else. There are places with other beers, I have found that in the Ústí nad Labem area, you will most often find Březňák, there are places where Kozel is quite common also, Radegast and Budweiser (the real one) are pretty common pub beers also. But most places will usually have a couple different ones.
Dude feel free to react to all the honest guide videos and I'll watch them all!
I came across you when I was looking for some reactions to their videos and I like your style the best.
By the way as Janek said he was there with a German film crew he's talking about this video:
Must-Try Beer Spots In Prague With Honest Guide
Definitely check it out.
PLOPP...the sound that you never will forget: Northern German bottled beer Pilsener called Flensburger or Flens...
Werner like it 🤘😋👍.
Greetings from northern Germany ❤
In the uk it depends on which part your in weather you get a head on your pint if your up north they serve it with a foam head if your diwn south they dont me being a northerner id hand it back without a head
In Germany we called Flower (Blume)😊
Fervent yelen is the best pub/restaurant in Prague. Whenever I visit Prague I always eat and drink beer there!
try Tiskárna in Jindrisska street, the beer is even better
I lived at a Gasthaus while stationed in Germany. The only cold beers from a refrigerator in the place were specifically to be served to Americans who like their beer super cold. All other beers were served at the temp where the kegs were stored/tapped. In my case, the kegs were in the cellar which was about 60 degrees..maybe a little colder. So not exactly warm like you’d think…and they tasted FANTASTIC!!! Prost!!
You are awesome! So openminded! I love to watch your videos
Aaaaaand greetings from Poland!
4:40 - the word you are looking for is "oxidation". It does exactly what you described, spoils the flavour and if you let it go for long enough you get "větrák" (fan), oxidised acidic beer that tastes more like vomit then beer.
Yep that beer looks good!
Fun Fact:
If you order a Pilsener in a good German pub, it takes 7 minutes to pour... if it's done correctly.
And on a well-tapped Pilsner, the foam can easily stand at least 1 cm above the edge of the glass for 10 minutes.
not sure if it's still done, but Guinness cans had a special insert that created the head in 90s. In Australia, there's often a line on glass, to indicate where the head is allowed to start, as too much foam is a rip-off, but nobody likes a flat beer either lol.
the way the gas works in beer, if glass is clean, it has nothing to cause it to react, so will hold head a lot longer, having even a scratch on inside of glass, will cause the gas to release faster (hence the way it bubbled), there's been testing on glasses to find a good balance between getting the right kind of head to beer ratios and not going flat quick, some glass shapes are designed to make it easier to pour without excess head.
The widget?
Still does AFAIK, same goes for some bitter too.
Hey man love youre videos. I´m from Austria and would love to see you testing some beers from Austria.
Here is a list of my favourite ones:
1. Zipfer Märzen
2. Eggenberger Märzen
3. Hirter Pils
4. Griskirchner Pils
maybe you could try them!
I’ll look for those!🎉 thank You 👍😎
Notice the thick walls.. THat was actually a bank vault and the -1 level still has a HUGE safe that you can check out or Czech out? :)))))
High five to everyone watching this with a glass of beer!
My beer of choice for today is a BrewDog IPA.
Cheers to all of you beer enjoyers!
Pilsner Urquell cheers
@@mirekprusa8006 Bayreuther Hell
What he didn't say is that the flavor is in the foam. In the mouth we only recognize: sweet, sour, salty, bitter and umami.
Everything else happens in the nose, which is why nothing tastes good when we are sick. The taste collects in the foam, in the many bubbles. I prefer to drink the "Schnitt" cut, for this reason.
I would take the dark beer even it's not Altbier 😂
@@CavHDeu me too
What is not really often explained is when is which beer ideal.
- Milk is very light, creamy and sweet. It is as they said female choice and also kinda like a desert.
- Čochtan is crispy with zero carbonization. Easy to drink, very refreshing, chugged. And why for sportsmen? Because you need to be refreshed without burping and air in your stomach. Thats what thisnis for.
- Šnyt, the small beer in the big glass is your last beer usually. Its when you are finished early, waiting for your pals to end their beers but you dont wanna sit dry. Big guys dont drink from small glasses. You just order Šnyt...
- Hladinka is standard. Half a liter beer with some 0,2 liter foam cap.
There are also other pours like double or even tripple pours. Thats when you tap half the glass, let it sit for a while (30 sec) and pour in the rest. This creates more compact, heavier almost like crusty foam. It also propagates different tones and flavours. This foam lasts longer but is usually more bitter.
Best UA-cam channel ever!!! God bless you!!! 🍻
Its funny how much ive watched about beer as a euro when i dont even drink alcohol hahaha
Well doesnt matter if u drink or not its still a big part of most european cultures.
same
Me neither, just having some lough 😊
Same 😅
You should! - it's good for your health
Up until the 1970's in the UK two common drinks of 50/50 mix of different beers was the Boilermaker and the Black and Tan. The Boilermaker was Brown Ale and Mild Ale, whereas the Black and Tan was Pale Ale for the lighter colour and for the dark the possible choices would be Stout, Porter or Mild. With the uptake in Larger drinking the more traditional English beers died out. At the same time the brewers that made them were also being brought out by the major brewers.
All beers were originally made for their local area .
English beers, most malts and bitters, were made to be drunk at room temperature......what we in Australia call warm beer .
The Melbourne beer ( CUB ) i grew up with was made to be chilled.....
The Carlton United Brewery only made 4 different beers....
1) Draught beer in barrels.
2) One beer for cans and bottles but with 4 different labels.
3) Diet lager
4) Crown lager. ...a premium beer that was richer and maybe creamier, and only sold in pilsener shaped bottles.
The canned and bottled beer was seemingly identicle to the draught, but it wasn't.
When CUB decided to add the Draught label on cans and bottles, it was not real draught beer but the same beer already labled as Fosters lager, Abbots lager, Victoria bitter and Melbourne bitter.
All these beers were pilsener.... not a lager or a bitter anywhere in Melbourne at that time .
Queenslands 4x ( xxxx) beer was almost identicle to the CUB product, and Sydney beer was mostly the same pilsener style but sweeter in flavour......tasted like CUB beer with sugar added.
In Melbourne, all beer drinkers wanted a head on the beer.
Some customers preferred a waist coat ( a bigger head ) but no one wanted an overcoat.. . , too much head.
All beer drinkers wanted to keep the same glass , until it needed changing to limit the head size.
Then the government interfered and ordered all licensed premises to only serve beer in a fresh glass... .flat beer with little to know head.
Customers complained . ...they wanted their old glass with a good head.....giving a richer and creamier beer.
Now......those under 70 years of age drink flat beer without a head and have no idea what a good beer tastes like.
May i suggest Danish beer for your beer tastings? (just avoid stuff like Carlsberg pilsners but you can go for more specialized Carlsberg beers like 47, Elephant, Porter, Sort guld (Black Gold)).
As an Englishman it saddens me that Brits dont understand this either. For the vast amounts of beer we drink, the general public in Britain is absolutely clueless about drinking. Especially when I visit the continent and enjoy the drinking culture in France, Italy and Spain, then have to return to the UK where people want 12 pints of Coors Light and cry when they get more than 5mm of head... Its seriously embarrassing. I went on a stag do for my 40yr old friend and there were grown men drinking Jager Bombs ffs and buying rounds of them for everyone, as if we were 16 again... The drinking culture in the UK is the equivalent of a successful adult eating a mcdonalds and a deep fried mars bar and calling it fine dining.... 99.9% of my fellow Brits are completely clueless.
3:50 good job with beer coaster
In the UK there are very strict rules (weights and measures act 1985 which says the foam is not part of the pint), but it is generally accepted that the pint glass must be 95% liquid to be legally sold as a pint. We also call the froth "the head". An inch is too much head, 10-12mm is accepable.
in Czech normaly acceptable head is like 30-35mm , but we also have a markers at the glass indicating 0.5l it's not marked at the very top it has some space left above
and you can visit and test it , buy 2 beers one for drinking and one for watching :D and you can watch that foam turn into a beer and the beer will raise to or above the marker 0.5l
Thick cold wet glass - it all fits together so you can enjoy your beer fresh and cool for a longer time and you don't have to chug it.
every pub is different , it's like showing one pub in London and saying this is how it goes in England.
but overall beer standards are very high
UK here. I almost exclusively drink dark beers - Bitter, Mild, Stout, Porter - at just below room temperature as refrigeration kills the flavour. The head should be 1 or 2cm thick per pint. If I have to drink a lager or a pilsner, it needs to be Belgian, Czech or a decent German one. Otherwise it has to be a full-bodied, tasty, British or Irish beer for me. You should try some British beers - you'll hate them!
Kinda weird, this seems to be mostly a czech thing. In most European countries, if you just order a normal beer, no way that's gonna be half foam like the Hladinka. You can actually complain if a normal beer has too much foam, as they're basically selling you CO2 instead of beer. Of course you can ask for special beers that have a lot more foam, but the normal beer would have two fingers of foam on top, not half the glass.
Also beer shouldn't be ice cold, from a fridge or cellar is the normal temperature, which I guess would be around 10 °C or a bit lower usually. If it's ice cold you just lose the taste.
General rule is that the foam should be 2 fingers thick. Midle finger and indext finger on top of eachother.
Neither in Czech ... it will be more like 3/4 beer and 1/4 foam , better video about good pour is at budweiser budvar channel where they have some people doing a tour in the brewery.
To není pravda s CO2. Tankové pivo je tlačení klasickým vzduchem. A hodně se používá kompresor v klasických hospodách. Pivo má pak lepší chuť. Dělal jsem v gastru 15 let tak o tom něco vím. 😉
Dude in the video has overdone it a little bit. But to clarify, the glass is bigger then 0.5L. It has actually about 0.6L to the brim. So the beer should really be like 2/3 of the glass and the foam the rest, so you are indeed getting 0.5L of beer. But because some customers already protested that they didn't get 0.5L, a lot of restaurants changed the volume in the menu to 0.48L to protect themselves from any kind of sues (they still tap 0.5L, it's just to bring some margin there).
I visited in Červený Jelen few years back as part of my friends bachelor party. Great place. Unfortunately we just had dinner there, we didn't go into the tap area.
Weihenstephaner is a fantastic German brewery I drink beers from here in Australia. All the styles are really good. Their wheat beer especially. Ian would love it. Big heads too. Life is no fun without head.
Weihenstephans Weizen is just supreme, cheers from Czechia🇨🇿, I wish we would make more wheat beers.
I try and keep a shelf in my beer fridge full of beers that I have never tried before. oh, and they are ALWAYS glass bottles, never plastic or cans. And read the labels before opening as they often have tips on temperature and pouring, and even what meals they compliment
You need to try light and dark Kozel, also dark Budweiser
In France we dont have a beer culture , that is not our country's speciality even if we make some and we love it, but we know a bit of it from our european cousins.
Thanks to them for their art of work ! We are good with cheeses and wines, and a couple other things when it comes to the mouthes 😅 and we love what is masterclass from elsewhere ❤
in the netherlands the foam has to be 2 fingers thick and combed off
2 fingers of foeam is standard even here in Czech lands, if you want your beer to serve diferently, you have to ask for that.🙂 If you just say you want "one beer", you get this standard 2 fingers foam beer.
My chosen beer is German weissbeer (wheat beer) - cloudy in appearance because of the wheat turning it into a sort of frothy "beer-shake" :)
It's a meal in itself
My typical visit to Tescos means 8 bottles of imported German Franziskaner (white wheat-beer) and 8 bottles of Erdinger Dunkel (brown wheat-beer) ..
Erdinger also does a white version, but it's far inferior to Franziskaner
So that's what I buy - 16 bottles for £28 (clubcard prices!)
Very tasty!
Friday is my day off ... guess what I'm drinking right now, lol? [sip ... beautiful, aaahhhh ...]
Oh man, you’re in need to get the airplane tickets and fly to Prague! Cars, beer and the towns!!!
In Germany the glas has to be filled up to the calibration mark with liquid.
In czech republic too but sometimes they pour it too fast when they have lot of people so its like 1-2 cm under that and the rest is foam but if u wait for a while ti the bubbles pop u will see that its actualy poured well. One of the signs of a good beer is the foam, it should be thick and creamy with a lod of liquid : a lot of small bubbles in contrast to fewer bigger bubles which pop very fast. If u go to a restaurant where they pour it straight from a tank the foam will stay on the beer even for few minutes.
@@MrMajsterixx Well... In Germany, this depends on the kind of beer...
I'm a British real ale enthusiast and I've not really had any beer I've liked in mainland Europe. What confused me about this video is how they determine the quantity of beer they are serving. In UK that is important and glasses have a line indicating pint or half pint. Above the line is a space for foam (or head as we call it).
Agreed. All the light coloured beer tastes watery to me. No matter where it's from.
It really doesn't have the same amount flavour ales have.
omg
I'm Belgium so a like a good foam head on my beer but that was a bit too much foam for me. Especially the one that is all foam. I wonder if that is a newer thing in Prague (or even in Czech Republic) because I didn't see this all foam variety when I went to Prague about 30 years ago. Or is this all foam one specific to this 1 brewery?
As said, in Belgium a well drafted beer should have 2cm of foam on top of it. We have more than 1,000 different beers over here, so they don't have to vary with the amount of foam to distinguish theirselves.
Nothing wrong with your microbrews in the states. Even some of the bigger ones are ok like Anchor Brewing Company and even Sam adams is pretty ok.
As for Pilsner it about 2 fingers deep the foam where i live.
You are missing out 2 important things:
1) Bad bier needs to be served freezing cold to be drinkable, good bier depending on its type is served at much higher temperatures, but not warm. As warm as 16C(60F).
2) There are different types of radically different dark bier, I am willing to say you would love some of them. Try out some different varieties of European dark bier, I guarantee you would find one you like.
No beer should be served freezing cold just cold
That's why you have a clean cold wet glass that has 4 degrees celsius made from thick glass so it will hold the tempeture better and foam will protect it from air.
So you can enjoy your good beer for longer and you don't have to chug it.
If your dishwasher puts ot too much rinse, or your dishwasher tabs have a lot of rinse power, this also kills the foam. Rinsing with clear water then helps.
Never clean beer glas in dischwascher. 🤮🤮🤮🤮🤮 this are dooing just noobs. Normali you clean beer glas with Sponges for dishes than clean with cold Walter and then you put in cold Watter spa.
You should try get you´re hands on some Swedish and Finnish beer aswell.
When it comes to beer from the USA, i prefer stuff from the siera nevada brewery or brooklyn brewery, they make some solid stuff.
I have an interesting tip for you: Bernard Jantar. It is non-alcoholic beer that has already won many awards. It's non-alcoholic, but it's better than most normal alcoholic beers.
this is how you get beer mainly in the Czech Republic ,
among other things, Czech tapmen travel all over the world to teach how to tap beer
We have to be fair there are enough Americans with foam heads
😁😆
In Australia 🇦🇺 ours are freezing cold beers most visitors can't believe how cold they are
Also must have foam head of 2 to 3 inches otherwise they'll tip it out
It all in the angle you hold the glass when pooring to how much foam you get in Aussie beers
Even if pouring from bottles was taught as a kid on how to pour a good beer with right ammount of head / foam
It's to stop beer oxidation of the beer yeast flavours
Also our pubs have multiple types of beers on tap and will vary from every venue but most will have some common ones
In Australia 🇦🇺 no head not cold you'll wear it for sure it'll never happen as their all well trained and drinkers themselves 😂
Cheers mate 🦘🇦🇺👍
If you like coffee try a Imperial Stout with coffee and or cocoa beans in the recepie
Fast muscular cars, beer lover, going snookering, next pole dancers, might be single soon.( starting to look like a Europeen or Australian)🤣
In Germany we have a rule that a Pils (the most common type of beer here, though being challenged by other types in recent years) takes 7 minutes to pour. You start by having mostly foam in the glas, wait for it to settle, then pour more, settle, pour ect., untill its about 3 quarter liquid and 1 quarter foam. That takes around 7 minutes if its done correctly. So if you ever visit Germany and order a Pils somewhere, do not complain if its not served to you at once - then you will reveal yourself as clueless. :)
As its mentioned here by other people, some unwanted factors can mess up the foam, like dirty glasses and beer pipes, traces of detergent from washing the glasses and so on. Not good. A skilled bar tender knows how to do this properly.
how he pull the colster from the pocket is classy :D
Btw. there is a style called "kapák" which could be translated as "dropper". It is the worst possible beer. Basically a glass is being placed below the tap and it catches all the various "doprs" of a beer that tend to accumulate in its bottom. And then this glass is taken, with its contents, and topped up and served. It is horrible and basically you give it only to people who were rude and you want to get rid of.
Good tip about the foam and clean glass... I didn't know that.
The head you'd expect very much depends on what kind of beer you drink. The ultra strong beers like Snake Venom (67.5% ABV) or Scottish Beithir Fire (75% ABV) cannot hold the CO2, so they have no foam at all.
Dude puts the tap in the beer/foam... In Belgium we throw you in jail for that!! 😂
13:36 LOL you pronaunced it as "červný jelen", which means "maggot deer" or "worm deer" and not "red deer". ČervEný, not červný. 😀 Previously you said it correctly, but then, for reasons I do not understand, you dropped the E. 13:30 correct and 13:32 was perfect.
I wroked as drafter and tapster and yes there´s a big difference between. To me, how much foam depends on the type of beer and for Pils in Germany a perfect one is Mira´s favorite 50:50 but we draft it differently so the foam is more stiff and towering way over the glass´s edge, drafted in once especially from the tap is concidered poor quality for this type of beer, cultural difference.
In the Netherlands we try to get a two fingers thickness foam head. I know how to tap a beer (pilsener) by the way.
The foam protests the beer against oxygen, smoke etc.
And in summertime, the wasps...
in the netherlands we always say the beer needs to have 2 fingers foam. if you hold 2 fingers horizontal next to the glass you can see if it's tapped perfectly
2 vingers horizontaal als de horizon.
What they didn't mention is that the bubbles in the foam can also be caused by the use of an improper detergent. For cleaning glasses for bear you should be using a special one, however some places don't. Of course it won't look as disgusting as shown in the video but the foam will still fall off way faster and the beer will not taste good.
there should (always) be some foam 'head' on a beer, in Australia the old measure of how much head should be, it was no more than a 10c piece diameter (which is about 30 thou' smaller than a quarter for the US viewers).
honest guys is great channel... and try slovak beers too if possible :)
Hi! I love your reactions. I have a good tipp for you. There is a video on UA-cam in english about the minority, the sorbs, and there region, the spreewald. It is europe largest lagune landscape, about 80 km south from Berlin away. Everything is transport by boat, people, garbage collection, post and so on. I would be happy if you reacted to the video. "Spreewald: Germany's Fairytale River Delta / Explore the Spree Forest by Kanoe, Boat and Bike. Greetings from Berlin 👋
Thank you for not wearing a hat! Not only can we see your attractive face, but also actually see you facial expressions. Eye brows, forhead and the eyes are so important when looking at other people. (This is honestly meant. A much better video just because of that small change. 🙂 )
you should try drinking beer with raspberry syrup (it's really good)
Welcome to the amazing world of European beers 🍻 some of the Belgian monks' beers are 14% in strength! The variety is astonishing, but you won't find any American beers. Wonder why? 🤔😂🍻
7 beer are a Schnitzel...🤓🤔🤣
In the UK you want get any foam, it's not and has never been part of our beer culture. We drink more ales than lagers so naturally foam won't pour into those especially as a lot of them in draught are flat
The oldest written poem about beer is from ancient Egypt. " a man with his mouth filled with foaming beer - the embodiment of happiness ".
2 finger rule!
I see Honest Guide, I press like, great channel for reactions.
as a german the perfect "beer-crown" is around 20-35% of the glass depending on the kind of beer, glass and place you order it. than again there needs to be a crown.