The Beer log: the ice man pour sucks feat. Pilsner Urquell's beer master | The Craft Beer Channel
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- Опубліковано 7 бер 2017
- With great whalez comes great responsibility.
The ice man pour or more accurately #icemanpour is gaining infamy among beer nerds as the raddest, laddest, maddest way to pour a beer.
Sure, it can look cool, but what it results in is a flat, oxidised, comprised beer as Jonny and Pilsner Urquell beer master Rob Lobovsky explain.
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Would love to see a tutorial for each of the pours and if possible from bottles.
+NymPymplee we'll look into both. You need a control flow tap for the mliko pour but the others are possible!
That is a beautiful thing. The way that beer is poured, it's art. I learned a lot in this video! Thank you! Cheers!
you're welcome! Glad you learned something from us getting drunk.
WOW. one of the most informative experiences I have ever seen about pours and foam in beer. Thank you for this Johnny!!
WOW!! I had no idea!! that is so awesome. I will definitely make that part of my life!
The Germans also are trained to pour the beer with a stable "crown" as we call it of foam. We say it takes 7 minutes to pour a Pils, you do it bit by bit and that creates a stable foam on top that will not vanish within minutes.
I have learned a lot of useful things on your channel. I have recovered from a long illness and missed a lot of beer time. I know nothing about the very active craft brewing scene here in Vancouver BC, but I am ready to go forth and experience new things. I have never tasted a sour beer. Now I must. Now I shall.
The varieties available now seem endless. This is exciting.
We're excited for you! Let us know how you get on!
Well as a Slovak I can say this is the best beer in the world....and I was living in Belgium for some time...there is no beer that is comparable with this amazing Czech lager...
This was amazing; had I had no idea this was even a thing. In the States, you're just looking to make sure the beer gets in the glass. Keep the Beer Logs coming. They're awesome. Cheers!
+Eric Damico haha. In the UK it gets to that point too in most pubs.
Don't worry, same in Czech. Not even "tank" is guarantee of the top quality beer. You need to know where to go for best PU in Prague. U Zlateho Tygra. Lokal and most of Kolkovna branches. U Pinkasu. U Jelinku. May be few more.
LOVE this beer AND the Czech Republic... I've been to CZ 3 times now, and I fall in love more and more, every time I go... I live in the US, and have been a home brewer for 6 years... In fact, I just moved across country to Michigan, so that I can study brewing professionally (fyi... the beer scene here is absolutely fantastic!!!)... So, beer is my passion in life... That being said, I have to say, Pilsner Urquell is quite literally the "Golden Standard" for Pilsner beers... I can't even drink some of their German counterparts, because of my experiences of how a Proper Pilsner should taste in Plzeň, CZ... The foam is fantastic!!! Nothing like what I would ever experience here in The States, or any other country I have visited for that matter... It is creamy, like a beer milkshake, and it is very good at preserving the beer while you drink it... There is a reason the Czech's drink substantially more beer, per capita, than any other country in the world... The fact that they have perfected the Pilsner style, AND the fact that they don't tax it at all (It's considered food in The Czech Republic)... Which isn't inherently a bad thing, in my humble opinion... ;-)
Na zdraví!!!
+Nate Gallagher have you ever managed to try some Kout Pivo? It's the only pilsner that can compete with fresh urquell. And German beers are very different lagers but few compare!
Unfortunately, I must say that I have not tried Kout Pivo... But, I will make sure that I head that direction on my next trip, and at least enjoy a Male Pivo of theirs... ;-) I have a family of friends that live in Mariánské Lázně, so my trips have revolved (For the most part) around the western part of Czech... I haven't been as far south as Kout, but now that I know you guys recommend it, I will try my best to sample their fine pilsner... Chodovar is a great brewery that I was able to enjoy while I was there on my first trip too (In 2004)... It is like a 500 year old brewery, that is in a cave!!! The tap room, and all is there as well... A really cool place, if ya'll ever go back to visit... For now though, I have to enjoy The "Arrogant Bastard" that is in my fridge... As much as I love the beer scene here in Michigan, I have to say... California is special here in the states... Even if they brew mostly IPA's... lol...
haha, we'll look up Chodovar as we are well overdue a trip back to Czech. Can't say no to a brewery in a Cave.
If you're interested, we did a quick video at Kout 2 years ago. Link here: ua-cam.com/video/QJcBfaMcOcs/v-deo.html
Okay... LOVE the pewter jug... lol... Finally, I know that there is a beer mug in my size!!! :-) And yes, please do look up Chodovar... It's a great excuse to go back to CZ... I apologize, as I am new to the channel you guys have created, but I love what I have seen so far... I am so thankful that ya'll have an appreciation for what we are doing in the states, as far as "The Revolution of Beer" is concerned... Europe has done so well... So well... With the original styles that we mold our base beers from... But, we as American's, are always pushing the envelope on what the definition of ANYTHING is... And, fortunately beer is one of those most recent ideas that we have challenged... That being said though... The 1000's of years of experience, making great beer, that Europe has... Well... Let's just say... It's a hard thing to compete with perfection... Even if it is... Repetitious... ;-)
haha - well the dream is every nation will have that mix of tradition and experimentation. Europe has been slow but the UK and Scandinavia are growing hugely and adding to their rich history, following in the USA's footsteps.
Will be experimenting with this after working hours at the bar I work at :D
+Acribo haha. Us too, late into the night after one too many.
That was wonderfully educational. I've never see lager/pilsner poured properly like this where i live in south Wales (in either of the 3 cities over here). I always try to achieve an approximation of the correct result with bottles of pilsner i buy, yet it's tricky to pour a bottle down at the bottom of a suitable glass.
It is indeed! We're gonna have a look into techniques to see if it's possible to replicate.
Excellent video. We've recently been getting our education on Czech beer & pouring, from Pivov uk & Budvar. This is something that needs to change. It will NEVER be year of the larger unless this changes. And if it does maybe it should'nt without seeing to this first. Rasko
Mind blown. Great information 👍
sweet I always love the new vids guys and i just finished the book.
thanks man, enjoy the book?
Bloody hell, this is my last day on my "alcohol free week", and now I get this in my face.
God is really testing me... :p
haha, the power we wield...
I see myself washing necks of bottles to be able to try and leave them in the beer and pour in the foam. Guess I got a project for tomorrow. Should be fun at least.
Certainly cool to watch the man pour. Now I want to experience it to confirm the effects.
+Ole P. haha! God good thought. Wash them necks!
Nice work, Jonny, as always!
+Andy Forshaw I am pro at drinking
Pilsner Urquell ❤❤❤ Hey from Czech Republic 😊 I love your channel 😊
thanks, we love your beer!
How does he manage to get just a little bit of "wet foam" during the last pour ? Is it possible to do this with standard flow control faucet from NA ?
fantastic vid!! Loved this!
cheers Jason!
awesome info! cant wait to try a pilsner from the source, cheers
it's worth travelling for. Nothing like fresh Czech pilsner and German Helles
I'll have to play around and see how this works with standard UK taps and nucleated glasses. Is the difference really recognisable? if so, the next question is how best to avoid oxidation while pouring a can or bottle... This is a great video.
That's the question most are raising - we're going to do some research and tests. This video was just telling people to put head on their beers. Next we'll work out how to pour cans/bottles properly!
that looks so good the creamy head
Very jealous of you able to drink fresh urquell like that a bit hard to get in New Zealand 😭
+76phat haha. Maybe one day with Asahi in control now...
I'm happy the english ar starting to appreciate foam it's such an importend part
damn straight it is! Sadly they're not really, but we're fighting the good fight.
Southerners tend to dislike foam. Less so in the North.
Hi, going to London in April, will be staying in the Westminster area. Would you be able to recommend a pub?
+septemberblueuk haha! Not really! Bit of a bad area but there is CASK pub & Kitchen which is great, and just across the river is the Waterloo Tap. Both awesome places for beer.
The Craft Beer Channel Thank you! :)
Agreed. Good beer or not, Omnipollo should be up against the wall for setting a trend of pouring beers like that.
haha, at the very least there should have been a "Don't pour like this at home" sign on all their posts!
So could this half-head/half-beer method be applied to all beers? I think if I got half a glass of head in the UK I'd take it right back. We're used to having maybe 1/6th or 1/7th foam at most.
Absolutely. I think we should all be drinking 2/3rds in glass with loads of room for plenty of head. It's changes the texture, protects the liquid from oxygen and helps keep it fizzy for longer. No other beer can get that creamy foam, but a well made beer should have an inch of foam.
In fact, IPA glasses that have the thin bottoms are designed to retain head.
Interesting, but I can't see many pubs adopting a 2/3rds rule, or can you? The way I've been conditioned to drink beer in the UK, foam implies beer that's either gone off or badly poured.
Chris Green really? How interesting. There are so many misconceptions born by irresponsible marketing. Lasting head is proof of a well made beer - lack of it implies acidity and other potential issues (if it's not meant to be acidic/sour).
A lot of craft beer bars have adopted 2/3rds but it will never be widely adopted. That's cool though - it's another way in which beer can diversify!
No way - I go to a lot of the best and niche craft beer bars and breweries around London and there's no way they're doing 2/3rds... unless this is a thing happening up north? At most I see a 1/5th or 1/6th head.
+Chris Green well one fifth would be fine! As for the smaller serves, it's more a London thing as well as all brewdog bars.
It ist Urquell not Urkell, Que like in question. Love your channel!
er....however Rob pronounces it is right! I probably change every time I say it!
The Pislner Urquell we get here in the states is nothing compared to the tank beer you get over in europe, green bottles, pasteurization and a long trip across the Atlantic is pilsner worst enemy. Lucky we have a LOT of breweries now starting to focus on making a damn good pilsner, if you ever get a chance try Modern Times ICE . Hopefully you can find it fresh. Cheers
Yeah the UK has upped its game too but nothing quite to challenge fresh Munich or Pilsen lagers. They will get there though!
We havent has a great American pilsner yet so will look out for ICE.
Slow Pour Pils from Bierstadt in Denver is the best domestic brewed pilsner
Great vid Jonny .Btw is Rob a local Czech.He sounds a bit Aussie 😁
He spent a fair amount of time in Aus, hence the excellent English too!
awsome
Difficult to create this with a bottle. Which means I really need barrel of Urquell.😮
Robert is the most Aussie sounding Czech guy Ive heard!
Haha that is because he lived there for many years!
Am I crazy or does that not look like a full pint? It almost looke like 6-8 ounces rather than even a 12 oz pour as if it was from a can. Curious what others think
Haven't been there, but in Orlando, there's a Side Pull Pils at Redlight Redlight served as in the video in a 0.5 liter glass to accommodate the foam which they said equates to 16 ounce pour. Btw, this has changed beer for me. I wish every Pilsener was poured like this.
@@stephengr8342 I had the chance to actually have a pour of this in Cincinnati, OH a few days ago but it was definitely not in this style. I wish I could try a side by side with all the different ways
when its served like that its up there with the best beers in the world
How would you pour this three methods with bottled beer?
Well getting the thick, creamy head would be impossible sadly. But the lessons are the same - protect the beer with head. Maybe we'll try to work out how to pour the beer head first with a bottle/can then do a video!
Yes please do !
As far as bottled beer, forget about PU.
Jan Modrak sadly agreed! Tank stuff only.
Also served at Strongroom Bar ;D
+Georgy Moore sure is. Nice place.
Thanks!
What pub was this in?
It was one of the central draft house pubs! I forget which!
@@TheCraftBeerChannel cheers mate🍻
Where is the address of this place? Btw I’m going to the Czech Republic 🇨🇿
Which place? This was shot in London! But the best place we had the different pours was Lokal in both Pilsen and Prague
The Craft Beer Channel Hahaha sorry I’ll leave you alone now thanks for the advice have a good night
Totes worth the hype (unlike the #icemanpour) - great vid :)
I feel like such a noob now. :D But I am curious, how about pouring your beer from a bottle or can at home? No matter what, most of the head will disappear after a bit, especially higher alcohol beers. Or does this really mostly concern pilseners?
Well, a good beer in a clean glass when poured right (from tap or package) will last a while. They all fade after around 10-15 mins though. But more foam makes the head last longer.
We're gonna investigate getting a great head and not exposing to air when pouring from can or bottle!
10-15 minutes sounds about right yeah. Might wanna look at the effect of fat aswell, btw. How often do we not drink and snack? And I remember an episode of QI where they discussed the effect of fat on a beer's head, and how it disappears so fast since we almost always have some fat on our lips appereantly.
Speaking of clean glasses btw... Where do you guys stand on rinsing with cold water before pouring? I've heard and read from people who do and who do not. Tried both, sometimes I feel it makes a difference, sometimes not at all.
That's a video I look forward to!
That would be a great video indeed. Curious to see what the results will be.
Comments from a Czech dude:
Cans and plastic bottles are not a beer culture here, only tap beer is considered real beer experience. (Like cold beef in a tinfoil is not a real barbecue) If no other choice than only well chilled bottles. Most men drink swiftly straight from the glass bottle. If ladies are around I would take a well chilled beer bottle only... take a well chilled glass (put it in a fridge with water inside) splash a bit to create some foam on the bottom and then pour on the glass side with the glass tilted. Drink fast it gets "old" quickly especially non superb lagers with mediocre foam quality.
Everyday beer in this household......( from Niagara, Canada )
I don't even know what the ice man pour is...I do know that Pilsner needs to be poured slow.... and keep the head... it is important.
The bench mark for all Pilsners in my opinion superb beer..
+sofakingdrunk66 amen. Although not many beers could get away with this much diacetyl
On no 3 any German would start a fight with the barkeeper. They have a law that the beer (not foam) needs to reach the line.
Always have the right amount of Froth. The Ice Man pour is absolute rubbish. Cheers Johnny.
cheers to you!
Love you guys. Please turn the ambient noise for your videos.
+Brett Walker not as easy as that but we always try!
robert is great!!!
+Code Provider he sure is.
i love your channel. But you should do something with the video quality, in this video you can really see artifacts due to low bitrate. You especially notice it on the face of he who's tapping the beer.
+John Kristian Aasen this was done on a phone! We make beer logs just when we are out and about, otherwise we have more professional stuff. We thought the sound was more of an issue!
The Craft Beer Channel .... well, that explains it :)
iceman pour is for the picture, don't really understand why this bugs so many people .. smh
For the reasons in the video! It flattens it, warms it up and oxidises it. It may be for the picture, but what he drink afterwards is oxidised. It doesn't bug us we just want people to know!
The Craft Beer Channel does it really do all of that stuff? I don't buy it.
It's a shame you blurred out what looks like a nice Rye IPA from Weird Beard brewery. That would be far more interesting than the boring lagerfest that is Pilsner Urquell. Yeah I know it's the source of lager and it's Czech so better than most, but it's still a lager.
SACRILEGE! Lager is just a yeast and conditioning method. Some of the best beers in the world are lagers. PU, Kout, IHL (or used to be), Fruh, Augustiner! Don't write it off because most lager is shit, so much of it is sensational.
As for the Weird Beard, we didn't blur anything out. But I can confirm the beer was delicious.
Ok you've convinced me to try some of those. I do admit to occasionally sneaking a few down on a hot day abroad.
which I respect your opinion , I would always do the Iceman pour for me Instagram picture 📸 follow me 😂
+Cristian Serrano opinion!? This is cold hard science! Kinda.
The Craft Beer Channel my Monkish beer taste amazing even with the iceman pour 🍻 cheers
+Cristian Serrano well cheers to that.
I agree, iceman pour sucks. But I do not agree with the "beer master" too. that stuff is just for Urquell, non for every beer.
I think the rules are for every beer. Make sure there is plenty of head to protect the beer, pour carefully through the head to avoid oxygen reaching it as much as possible. The Mliko is very much just PU though.
The Craft Beer Channel Surely head is really important! I personally know three pouring methods: english, belgian, german. These methods are related with the history of the country and their beer styles and probably there are plenty of traditional pouring methods out there that we'll ever heard about.
Let's hope so. Well the Czech have loads of pours - two more than in this video for a start! It's like inuits and snow.
Well, I work at a bar with 61 beer taps, and trust me, both methods are impossible with certain beers. Some beers have so low head retention and carbonation, that pouring like he does with a massive foam layer, isn't possible. However, some beers like saisons etc., have so high carbonation, that it would take 10-15 mins to pour a beer with no head. And that is no good if you work at a bar with a reasonable amount of customers. But we would never purposefully pour a beer without a head. Visually it looks horrible without a foam layer, plus the foam carries much of the beer aroma, so actually smelling the beer is almost impossible without a foam layer of some kind.
HOW TO ACHIEVE THIS WITH A CAN?Sorry caplock.
We are working on that exact project.
@@TheCraftBeerChannel Now that does sound interesting.
the "crisp" pour and "czech" pour would taste indistinguishable in a blind test.
STRONGLY disagree. They are very different in body. Totally different experience.
What a load of BS.
Oh dear - where to start... I mean great advert for pilsner urquell but it doesn't belong on a craft beer channel in any way shape or form. Asahi group holdings; what a fabulous little craft number.
The next is the way those beers were poured, that second one wasn't beer it was just head - I wondering what's in it for a company trying to entice massive profit margins to appease its shareholders by trying to pass that off as beer. We all know that a good head is part and parcel of a great beer but that should be enforced with pint glasses with line measures to allow for additional head. Just some passing musings.
+MrMinisquid hey. If you check our standing on craft (in our about us page) you'll see why we consider this good beer. It's one of the greatest lagers on the planet, regardless of who pays the PR bill. We're here to champion small indies for sure, but also to get everyone drinking great beer.
As for the milk pour, we thought the same when we first saw it but you have to try it to believe it. It's like a glass of soft meringue!
I agree it's tough to consider it craft, but for us this is the best traditional lager in the world when unfiltered and unpasteurised. They use processes we need to champion and protect, regardless of who owns it. They use local ingredients, lager their beer properly and long enough (sometimes still in the wood), make their own barrels...
If their marketing and sales techniques become corporate and evil we'll call them out and criticise it, but the beer is fantastic.
Also point 3, he doesn't actually tell you how to do the different pours.
This mass-produced beer is better than any craft beer I tasted. I guess it's just the style is perfect for me.. if I find a craft beer in exactly this style, I might like it better. cheers 🍺!
Pilsner Urquell invented the golden lager style of beer when they invented the pilsner, and their beer is as good as any craft beer I've had. I don't care who owns the brewery. To me, "craft" beer means good beer. It takes knowledge, skill, and commitment to make good beer, not just money. No amount of corporate funding is going to produce quality beer if the actual brewers haven't mastered the art of brewing.
If you don't think that inventing the most popular style of beer in the world and then maintaining the quality of their output for over one hundred years doesn't require craftsmanship, then I'm not sure what to say.
half of this is bullshit