Two-storey Czech restaurant with tank tank technology PILSNER URQUELL beer,
- pizzeria and bakery in the center of Vrchlabi town.
telephone contact
telephone contact
Original beer from 1842 characterized by:
– delicate taste due to the kind of soft water in Pilsen
– golden color thanks to its own malt produced from the most selected varieties of Czech and Moravian spring double-row barley.
– caramel taste thanks to triple mashing
– gentle bitterness
Strong and full lager in the preparation of which Pilsen brewers use a unique triple hopping process. The third hopping is done after cooking, when the wort begins to cool. Excelent therefore retains a large amount of fragrant hop substances and excels in full taste and fresh aroma.
The bitter and full taste of draft beer, which owes its taste to the used hops.
Dark draft beer made from a carefully selected mixture of four types of malt.
We also have draft Birell and Birell Pomelo both non-alcoholic.
Properly washed and cooled to 5 ° C wet glass is the basis for drawing perfect Pilsner Urquell. The perfectly clean glasses are handled by the waiter. And the temperature of the glasses is conditioned by our cooling baths, which we have on both bars.
is the most common way of drawing beer. It is based on tapping in one pull.We tap in such a way that a wet creamy foam is formed at the end, but it must not extend beyond the edge of the glass.
Milk is a half-liter of thick, creamy foam. It is a way of tapping beer. This method of tapping is quite favourite with women’s. Milk is sweeter than than HLADINKA or ŠNYT.
Šnyt is a smaller amount of beer with bigger amount of creamy foam. It is the thick layer of foam that gives the beer a smoother taste and keeps it fresh for longer. That is why it is also suitable as an good quality tasting for a waiter or also an ideal choice for those who no longer want to drink large quantities or do not have time for a large beer. Ideal choice instead of classic small beer.
Properly washed and cooled to 5 ° C wet glass is the basis for drawing perfect Pilsner Urquell. The perfectly clean glasses are handled by the waiter. And the temperature of the glasses is conditioned by our cooling baths, which we have on both bars.
The finished beer is tapped unpasteurized in the brewery from large beer tanks to special beer vehicles with tankers.On this special beer vehicles there is several separate chambers with a capacity of hundreds of liters.When the vehicle arrives to the restaurant the beer is tapped into the tanks with capacity five or ten hectoliters. The tanks are placed in the special refrigerated room. Its called tank room.
This special refrigerated room is part of our restaurant. You can see the Tank Room through the glass in the bar on the ground floor. The stainless steel beer tanks are located side by side. A cooling unit outside the tank cools the entire room to a temperature of 8 to 10 degrees Celsius. Outside the room there is a compressor with an air tank for compressed air supply.Inside the tank room there is equipment for sanitizing pipes and cleaning and disinfecting tanks. There are also tap-off valves for the possibility of supplying more tapping devices and draft beer flow meters. The tank room has several pipes for the supply of beer, such as beer taps for tapping equipment and pipes for cooling circulation and compressed air supply. The pipes for the beer supply are terminated outside the tank room with beer taps for possible connection with hoses. They can be placed either on the tank room wall or on the outside wall of the restaurant. It is important that the pipe end is situated close to where a special beer vehicle can attach to it. The hoses for connecting the tank to the equipment are part of the beer vehicle.
Beer is stored inside the tank room inside stainless steel tanks in plastic polypropylene bags. To maintain perfect hygiene, a new, absolutely sterile bag is used for each beer batch.
Beer is forced into the pipeline by the air blown between the tank wall and the bag. The compressor air does not come into contact with beer.
The entire tank room, including all piping and tanks, is cooled down to the correct temperature.
The entire supply of beer is permanently cooled to a suitable temperature so that even with high consumption there will be no problems with cooling.
The compressed air does not mix with the beer and the beer foams less.
Beer in tanks can be stored unpasteurized which means tastier. beer
It is not necessary to bump new barrels as often in high consumption premises.
This device makes sense only in pubs where beer consumption is really high.
The entire equipment takes up a lot of space. The supply line must be professionally cleaned and maintained.
Is necessary for a special beer vehicle to reach nearby to the tank room. This can be a problem in historic centers.