How to pour a Pilsner

Hospoda Esquire:

No American drinks foam. Give one a glass a third full of the stuff at almost any bar, and he’ll indignantly ask, “The hell is this?” Especially for a pilsner. But the exception to this rule is Hospoda, a restaurant in Manhattan that pours the best drafts you’ll find….its bartenders use Hospoda, a unique tap system to pump out four unique pours, each of which enhance the act of drinking in their own way, because of, yes, the foam.

We thought we’d introduce you to them, and tell you how they pour such strange and delicious drafts.

I may never get to Manhattan again so one of you needs to go to this restaurant and tell me just how wonderful and delicious this beer is.

  • I had a Pilsner-style beer in the Czech Republic in the early 90s at a small town pub, brewed there on site. It was poured in stages, like a Guiness. The head was creamy and smooth, and still evident when I’d finished the beer about ten minutes later. Fabulous.

  • stsk

    I just hope it’s Elsinore, hoser.

  • zoid

    If anyone is ever in Sao Paulo, Brazil, get yourself to Bar Original – they take this /very/ seriously. See video here:

  • p

    oh, you would love it! 🙂 I drunk well over thousands of these since, ehm, I live in Czech Rep. I’m positive Hospoda knows how to replicate that beer culture in NYC:)

  • What a great ritual.

  • Jochem

    If you want great beer, go for the Belgian ones! Here is a commercial for a Duvel. A bit off topic because its not a pillsner. 😉