Ik vind Budweiser lekkere pils. Let op! Ik bedoel het nationale merk, niet de commerciële Amerikaanse variant. Ik ben volgens mij niet de enige.
CZECH YOURSELF van Fierce beer is zo een eerbetoon.
Brewed as part of Budvar’s #yearofthelager campaign alongside their global ambassador this is our interpretation of a traditional Czech pilsner – Bright, crisp and refreshing! Expect aromas of toast crust, lemon peel and white pepper alongside a toasty malt base and snappy bitterness. Na zdravi! (https://fiercebeer.com/collections/bundle-beer)
Het bier smaakt wat minder bitter dan verwacht. Het is wel een zuivere pils. Niet te zoet, niet te gistig. Gewoon mout en hopbitterheid. Prima te doen!
Beter dan Tjechisch...
What would you like to drink?🔊 Co si dáte k pití? A beer please🔊 Pivo, prosím (https://www.loecsen.com/en/vocabulary-czech#bar)
It's crisp, light, and tasty. Let's brew a simple a simple Czech Pilsner that's crushable and a great beer to have on a nice warm, hot, and sunny day. https://youtu.be/h0pVrkEmvEI The key in making the recipe is in obtaining the freshest ingredients you can get. Source the yeast before driving. Morebeer (www.morebeer.com) has it. Per Drew Beechum: Drew Beechum has been brewing and writing about brewing since he first picked up a kettle in 1999. He is the author of The Everything Homebrewing Book, The Everything Hard Cider Book, and The Homebrewer's Journal, and coauthor of Experimental Homebrewing. Per BREW magazine: If you're brewing all-grain, you definitely want to adjust the mash temperature to match the desired body of your beer. Mashing at a higher temperature like 156*F will result in a more malty beer and an increase in body and final gravity. Mashing at a low temperature, 148*F, results in a cleaner, drier finish to the beer with a lower final gravity. When brewing all grain recipes a lower mash temperature produces wort that ferments into a thinner bodied higher alcohol beer and a higher temperature mash produces wort that ferments into fuller bodied sweeter tasting beer. In my fourth year of home brewing I dove into brewing water properties and discovered how they influence the fermentation characteristics of wort. I also learned how brewing water properties can easily be adjusted to significantly improve the flavor, taste, color and quality of all my beers. Who knew? Narrowing the target mash pH to 5.3-5.5 will help to optimize the enzymes, and also enhance flavor. A higher pH will increase harshness in the finished beer, extracting more tannins and also increase the isomerization of hop oils so that the beer can come across as rough or coarse. To check the pH, a very small sample (even a shot glass size) can be taken from the mash, cooled in an ice/water bath, and then checked when the sample is at 68-75 degrees. PH readings vary from mash temperatures to room temperatures, and any pH readings are always provided at room temperature. You can further improve the taste of your beer by increasing its malt flavor, while offsetting harsh bitterness, by adding a little Calcium Chloride and Epsom Salt to the same filtered, chlorine and chloride free water. I think of brewing water as a way to brighten the color and taste of my beer, in much the same way a treble control is used to increase the brightness of music during playback. It is true that water with high sulfate content enhances the sharp, bitter aspect of the hops, it's easily overdone. The result can be a chalky, metallic, or harsh character. When brewing, you also can’t “erase” too much gypsum by adding more calcium chloride. If you have soft water, add some Gypsum or Burton Salts, but start low, targeting half the amount of sulfate typical of Burton water. Calcium carbonate (chalk) has been used routinely in brewing, but because of its limited solubility, it does not dissolve well in the mash unless extraneous measures are taken, and should be avoided. It takes all the guesswork out of adjusting your water properties while keeping your additions within safe recommended ranges. There is a whole lot more to water chemistry, but you can begin to get your feet wet using just a few little tweaks and produce some really great beers. (https://beersmithrecipes.com/viewrecipe/4542852/czech-yourself-pilsner-lager)
Het Tsjechisch (čeština of český jazyk) is een West-Slavische taal met ongeveer 12 miljoen sprekers. Tsjechisch wordt vooral gesproken in Tsjechië (10,2 miljoen inwoners), maar ook in de buurlanden (met name Slowakije en Oostenrijk) en landen met veel Tsjechische immigranten, zoals de Verenigde Staten en Canada. Sinds 1 mei 2004 is het Tsjechisch een van de officiële werktalen van de Europese Unie. Het Tsjechisch is onder de West-Slavische talen het nauwst verwant met het Slowaaks, gevolgd door het Oppersorbisch en het Pools. Het Tsjechisch en het Slowaaks zijn tot op zeer grote hoogte onderling verstaanbaar.... Het Tsjechisch wordt geschreven met het Latijnse alfabet, gebruikmakend van een aantal specifieke diakritische tekens, namelijk de háček (háček,ˇ), het accent aigu (čárka, ´) en de corona (kroužek, ˚). (https://nl.wikipedia.org/wiki/Tsjechisch)