tag:blogger.com,1999:blog-5445569787371915337.post7703996796816560359..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Bohemian lager in 1886Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-5445569787371915337.post-49026228344453475342009-07-08T10:36:20.219-07:002009-07-08T10:36:20.219-07:00PF, perhaps I wasn't clear enough. I was refer...PF, perhaps I wasn't clear enough. I was referring to the marketing campaigns which claim that PU is the same today as it has always been, which as we all know is marginally wide of the mark.Alistair Reecehttps://www.blogger.com/profile/15929927359428659775noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-79166183284797336562009-07-08T09:18:47.977-07:002009-07-08T09:18:47.977-07:00Pivní Filosof, you can see quite a few analyses of...Pivní Filosof, you can see quite a few analyses of Pilsner Urquell over the years here:<br /><br />http://www.europeanbeerguide.net/lager19.htm<br /><br />The ABV is remarkably constant.<br /><br />Thr most certainly was a PU 10 degree. Ive got the label somewhere.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-20467365451758772672009-07-08T08:51:56.901-07:002009-07-08T08:51:56.901-07:00Actually, Pilsner Urquell isn't a 12 degree be...Actually, Pilsner Urquell isn't a 12 degree beer. I read somewhere that it's brewed at 11,2 degrees. Legislatively speaking, that makes it a ležák, which most people call dvanáctka, regardless of the gravity. Just like it happens with desítka.<br /><br />Anyway, I think there used to be a Pilsner Urquell desítka.<br /><br />The increase in ABV is interesting, though. Most výčepní beers today are around 4%ABV. I recently saw an old bottle of a beer from Klášter called Kryštof, an 11 degree amber, if I remember well, with not even 3%ABV!Pivní Filosofhttps://www.blogger.com/profile/17883511608403454943noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-57153588082724630802009-07-08T06:33:46.930-07:002009-07-08T06:33:46.930-07:00It's funny. I think we are the first in Americ...It's funny. I think we are the first in America to brew some výčepní pivo. 3.6 ABV. And also, we have the same Og-Fg. About 10P Og and 3.1FG. It's damn good and not watery at all...<br />It's called "l'éléphant 10P".Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-14975501039698809702009-07-08T05:58:12.663-07:002009-07-08T05:58:12.663-07:00Is it coincidence that the Czechs like the British...Is it coincidence that the Czechs like the British do a high proportion of their drinking in taverns and also favour lower-gravity beer?Rob Sterowskihttps://www.blogger.com/profile/07870233673933087794noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-68845100290802178942009-07-08T05:43:45.612-07:002009-07-08T05:43:45.612-07:00An 11 degree lager coming out of Plzen?? And to th...An 11 degree lager coming out of Plzen?? And to think PU claim that they have only ever made Pilsner Urquell in its current form.Alistair Reecehttps://www.blogger.com/profile/15929927359428659775noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-70468057681238003522009-07-08T04:49:05.444-07:002009-07-08T04:49:05.444-07:00Ah, of course I am thinking about the stuff import...Ah, of course I am thinking about the stuff imported into UK which is usually the normal 5.0% or so. I didn't have my think head on.MentalDentalnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-30726955090345955342009-07-08T04:25:52.299-07:002009-07-08T04:25:52.299-07:00MentalDental, Czech beer never did get stronger. T...MentalDental, Czech beer never did get stronger. The most popular type of beer is still desitka or 10º (Plato).Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-88567766473120506472009-07-08T03:03:33.275-07:002009-07-08T03:03:33.275-07:00Surprizingly low OGs which make some UK "lage...Surprizingly low OGs which make some UK "lagers" (and I use that term with some irony) seem full strength. And low attenuation again for older beers which raises the same old question: was this by design or because they were unable to ferment any further? I suppose that low attenuation in a gravity beer might give the illusion of higher strength.<br /><br />I wonder why the OGs went up later? Fashion? To compete with those pesky Germans and their exports? Legislation/taxation? Who knows? Ron probably! :-)MentalDentalnoreply@blogger.com