Ron, Your discussion of air pressure lager hits home with me. In the early 80s, we occasionally took our young family to a neighborhood bar for an Italian dinner. The owner/bartender served draft Schaefer, a typical US lager. That glass of beer tasted far better to me than even bottled Schaefer, with a little less fizz. I asked him how he served it. He said "air pressure". I also agree that Urquell from the early 80s was a completely different beer from the current one. I specifically remember the draft Pilsener Urquell at Chicago's Golden Ox. At the time, I thought it was the best lager I'd ever had, and it probably still is.
Ron,
ReplyDeleteYour discussion of air pressure lager hits home with me. In the early 80s, we occasionally took our young family to a neighborhood bar for an Italian dinner. The owner/bartender served draft Schaefer, a typical US lager. That glass of beer tasted far better to me than even bottled Schaefer, with a little less fizz. I asked him how he served it. He said "air pressure". I also agree that Urquell from the early 80s was a completely different beer from the current one. I specifically remember the draft Pilsener Urquell at Chicago's Golden Ox. At the time, I thought it was the best lager I'd ever had, and it probably still is.
Interesting. I didn't realise that anyone in USA used air pressure.
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