Note sull'episodio
On October 5, 1842, a brewery in Pilsen poured a golden, crystal-clear beer unlike the dark, cloudy ales Bohemians were used to. This episode explains the science behind that change, from warm top-fermenting ale yeast to cold, bottom-fermenting lager yeast, and the earlier work of Czech brewer František Ondřej Poupě, who published guidance on brewing in 1794.
We look at how Bavarian brewer Josef Groll combined that method with Pilsen's soft water, Saaz hops, and pale Moravian malt, why the brewery trademarked Pilsner Urquell in 1898, and how Carl von Linde's refrigeration let lagers be brewed anywhere. We also compare Czech, German, European, American, West Coast, and Australian pilsners.
- Why cold, bottom-fermenting yeast makes lager clearer and cleaner than ale
- How Pilsen's soft water, Saaz hops, and pale malt produced a golden beer
- How Pilsner Urquell used trademarks to protect its claim as the original
- How Carl von Linde's refrigeration freed lager brewing from cold caves
- How American brewers added corn or rice to handle high-protein six-row barley