Pilsner Urquell: Different in US

My first question is how were both samplings dispensed and served?

Also, I'm pretty sure Urquell served here in the US, in any form; keg, can, bottle, is Pasteurized. That always has the tendency to take away a beer's character -- at least in the beers I've had on either side of the Atlantic.

 

Its just pasteurized here. If you actually go to the brewery, you can sample it unfiltered as well (down in the lagering caves). That is truly an experience I will never forget

 

I hope I didn't imply differently. Though I can't say if it's Pasteurized or not when exported to the UK or Asia.

 

Maybe it was just an ‘off’ batch?

Although the topic of: “I was told that they have been trying to get more diacetyl production…” would seem to indicate it was purposeful?

Why would Pilsner Urquell want to get more diacetyl production? If that is indeed true I will no longer be purchasing this beer. The Pilsner Urquell beers that I have consumed have the just right amount of diacetyl for my palate; more than that level and Pilsner Urquell would be unappealing to me.

Cheers!

 

Who told you they are trying to produce more diacetyl? No chance it was SO2 you were picking up on? Otherwise not sure; it could be that PU isn't pasteurized for the German market, but I have never heard/read such from any reliable sources.

 

Did you hear about this from someone who works at the brewery or works for SABMiller, or from someone who has knowledge of the current brewing of the beer some other way? Interesting information either way. I definitely notice the diacetyl in the PU I buy here in Sweden, it stands out even among the other Czech exports. PU is the only Czech pilsner that I can think of which has that flavor (that I've tried). There are Swedish lager beers, budget brands nonetheless, which exhibit the same taste note and it's not one I enjoy, but the bitterness, hop flavor and malt flavor in PU makes it tolerable, whereas in the lower hopped Swedish export lagers it becomes pronounced and intolerable.

 

I have heard numerous "rumors" about brewing in Germany; seems like there's always something floating around out there meant to scandalize (one that I found particularly humorous back in the day was that Brauerei Kraus in Hirschaid, just south of Bamberg, was actually contract-brewing Warsteiner). I'm not sure this isn't just another one of those. Maybe ask your friend for primary-source evidence of the claims?

PU has always had a fairly distinct diacetyl note. For whatever reason, I have it in my memory that the note is more pronounced in Europe/when ultra fresh than here in the U.S. Then again, so is the hop note, the soft water note, and the overall flavor profile....

 

They sell unpasteurized Urquell as tank beer in Czech Republic, Toronado had a keg of it right after SF Beer Week. It stays fresh for couple of weeks.
Have no idea about diacetyl.

 

"if so, I can't believe how it would be popular." A HUGE +1 to that!!

Do Europeans enjoy diacetyl more in their beers? If so, wouldn't the German breweries produce beers with higher diacetyl levels?

Cheers!

 

Remember you're talking about the country that gave us both the Radler and the Diesel as well as several different great beers and styles.

 

@bulletrain76, do you have any knowledge of Pilsner Urquell increasing the level of diacetyl in their beer?

Do Europeans enjoy higher levels of diacetyl in beer?

Cheers!

 

When I was at Doemens, the Germans mentioned the Czech method of cooling lagers before the end of fermentation, which will arrest diacetyl reduction somewhat. It's the old way of lager brewing that most German brewers have gone away from, as the public taste has generally shifted toward beers with no detectable diacetyl character. If PU is using this method to increase levels these days, I have no idea, but I do know that playing with diacetyl levels if very difficult and I've had a few nasty lagers from Czech and Franconian brewers that were absolute D-bombs. I much prefer a rising fermentation curve with a diacetyl rest before cooling back down to lagering temperature.

 

I got a fresh 4pk of PU last month and I haven't detected anything overly buttery about it. Now I know that you're talking about a version of the beer you had in Germany, but I'm naturally suspicious about whatever claim you were told.

You might have gotten a sample from a bad line or keg.

 

Oh yeah, just saw that.

Interesting. Do you think it's possible that the beer could have been subjected to intense temperature swings? I know that when I had warm (and I mean warm- like 75 degrees or warmer) beer in Germany, it tasted like a buttery, foamy mess. I know you said it was served around 50 (which is a bit warm for PU, I'd suspect), but it's possible if the beer was left in a car and got really hot that something could mess up your particular bottles, rather than it being an actual thing brewery-wide.

I dunno. I'm just skeptical that a brewery would actually want to increase diacetyl levels to the amount you're describing ("movie popcorn butter").