25 Feb 2009

Well, look what I found in my files

All the hustle at the end of last year and the beginning of this one, almost made me forget about the selection of German beers that my friend from Chile Catador brought me when he came to Prague.

I hadn't drunk German beers fo a long time. You can find a few in Prague, but most of them are not very interesting, so I was really happy when I saw how diverse the sample was.
Catador lived a few months in Pforzheim, or somewhere around and, of course, brought me two of the local brews, Rothaus Pils and Ketterer Pilsnener. Pale lager-wise, I'm very pampered living in the Czech Republic. These two German Pils, though they had 5%ABV and surely around 12° Balling, where more similar to a run of the mill Czech desítka than to a ležák. They are not the same, I found Ketterer a bit more aromatic and with some more malt, but that's it. They are both fine to have a quick one on a hot day and go on with your things, just that.
The other pale lager I got was Löwenbräu Urtyp. Nasty beer. Though only with 5.2%ABV, I felt the alcohol badly integreated. It reminded me of Staropramen which is not good. No wonder, the Bavarian brewery belongs to AB-InBev, which isn't usually good, either.
I still had three samples left and I must confess I was already loosing faith in the biere. But like in some sort of twisted biblical tale, I opened the bottle of Moninger Bertold Bock and only needed a sip to slowly start believing again. There was mostly burnt sugar in the nose, with a touch of nuts (and something metallic that didn't make me too happy). On the palate it was mostly syrupy with some liquorice notes and a bit of wood. The finish is long and very dry. The 6.8%ABV are felt by the end, but it didn't really bother me, it tasted a bit like a strong tea with a dash of whisky. Very pleasant beer.
It was followed by Andechser Doppelbock Dunkel, just like the previous one, it pours dark ocre, topped by a mildly beige head. The bouquet reminded me of roasted apples and pinapple in caramel, very nice and warm. It is surprisingly dry, though, and its 7%ABV show a lot of enthusiasm on the palate. If it had some more fruit or caramel it could be a beer that I could really like a lot. By the end of the half litre, though, it felt like a beer that just wants to be strong and loud.
The one that finally brought back all the faith I had lost was Aventinus WeizenStarkbier. This is a beer that has received tonnes of well deserved praise. It is very aromatic, with a lot of banana dipped in honey or caramel together with spice, almost like some kind of exotic dessert. Banana also dominates the taste, now well ripened, with cinnamon and vanilla notes. The finish is almost sour and refreshes the palate, preparing it for the next, and very welcome it will be, sip. It's whopping 8.2%ABV is wonderfully integrated. Superb beer! There are still some bottles around, you can find them at Pivovarský Klub and Zlý Časy (cheaper here). Not to be missed.
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23 Feb 2009

Ještě Jedno!

The second edition of Český Pivní Festival Praha has already been announced, it will take place between 22/5 and 31/5/2009, and it comes with several, and very important, changes.

The venue: This year the festival will be held in Výstaviště PVA Letňany. To me, this is a change for the worse. I really liked last year's venue. It was really lovely to sit there, right next to Stromovka, surrounded by trees and a lot of green, it gave the festival a pretty nice atmosphere, besides, it was much closer to the centre. Though Letňany is right next to the namesake metro station, the area is really ugly, looks a bit like no man's land. But well, the organisers must have had their reasons.
The rest of the changes, fortunately, are for the better:

Official support: This year's edition has recieved the official sponsoring of Prague's Mayor. That should mean that the festival will be listed prominently among the many cultural activities that take place in the Czech capital. It would be nice if they also got support from Czech Tourism.

Craft beers: At least that is the intention. I heard from a good source that the organisers are planning to offer craft beers. The idea is that each day one or two different micros will offer some of their products. It is yet to be seen which have the will or capacity to take the offer. If they do, I hope at least one of them brews a special beer for the festival, and that they will not bring only their Světlý Ležák, but something a bit more challenging.

Food: The offer will be wider, aiming to inlcude something else than pub grub. We will see what and for how much, last year food was a bit pricey.

Entrance: This is the best news! What received the most criticism by far las year were the 120CZK of the entrance fee. The organisers learnt from their mistake (good for them) and they've decided that this year entrance will be free, which might make more people to attend the festival (provided they are willing to go all the way to Letňany.

The rest will stay pretty much the same. Beers and food will still be paid with Tolars, something that received its fair shair of critisism, but that I thought was pretty clever; it made service quicker (waiters didn't have to bother with counting cash and giving change with each order).
According to the web page it seems that the brewery and beer lineup will stay the same. I don't know how updated the information is. Let me remind you that last year new beers were brought after the opening day (including two from Herold).

The beer list brings up a few questions: Does it really have to include Braník, Staropramen and Gambrinus vyčepní, among other gems? How many people want to pay 40CZK for them? Will there any of the beers from Heineken.CZ group (Starobrno, Krušovice, Louny, Zlatopramen, Březňák) this year? Will the regional breweries be as successful as last year? (I trully hope so) And finally, will Bernard and Primátor be there this year? It would be so lovely to enjoy Bernard Kvasnicové or any of the top fermented brews from Náchod (Weizenbier, EPA and Stout)! If the organisers read this blog (or anyone there can tell them about it), I beg you please consider including these beers, I'm sure they will be a big hit.

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21 Feb 2009

A dream come true

I believe it must be a dream of most beer lovers, to make money out of our favourite drink.

I have finally realised it, or will once the payments get to my bank account. Yesterday (20/2/2009) I packed 840 bottles of beer (it was A LOT of work) that, together with as many others that were already packed in cardboard boxes, made our fist shipment (or should I say lorryment or truckment?) to Barcelona.
Once there, they will be available at 2D2Dspuma, a bar and beer shop similar to Prague's Pivovarský Klub.

This started some time last year, when I thought it could be a good idea to export some of the lesser known Czech beers to Spain. The plan was in the end left aside due to several reasons, only to be brought back to life when I met Filip Helán during my visit to Hradec Králové. Filip is the owner of the beer shop Pivoňka, and told me he had begun to export some beer to Poland, and had plans to do the same to Germany. I told him about my Spanish plans and we decided that we could do it together.

Some days later I was contacted by Susana Giner, one of the owners of 2D2dspuma. She asked me if I knew of someone who imported some of the beers I talk about in this blog to Spain. From then on, there ware many e-mails, questions, consultations, doubts, but fortunately, no problems, and, if nothing strange happens, the beers will be available from Feb. 24. They will also be presented at a trade fair to be held in Barcelona at the beginning of March.

So, those of you who read my blog from Barcelona already know where you can get many of the beers you've been wanting to taste all this time. Buy a lot of them, my coming daughter will be grateful...

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18 Feb 2009

Good news

The moment I received Ian's SMS telling me that Pivovarský Dvůr Chýně has a pub in Prague couldn't have been more ironic. I was right there in Chýně with Velký Al and the head brewer of Everards, an important regional brewery in England.

The plan was to have lunch at the Pivovarská Krčma, where else, but it was closed because of some technical problem. So we went to the restaurant, where there was no electricity, but still food and drinks were being served. We didn't have as good a time as I would have liked, the beers were not in their best shape and the service was awful, not that they were rude or tried to rip us off, the just ingored us. We sat there for more than one hour with empty glasses and neither of the servers ever bothered to ask if we wanted something, let along clear the glasses and the plates. We spent the rest of the afternoon at U Medvídku, where things worked much better. Just like Al says, it was very interesting to talk to a professional brewer and see the industry from another point of view, stripped of marketing and PR bollocks, just a bloke who loves his job and is happy to talk about it. I've never drunk any of the beers from Everards, I don't know how good they can be, but meeting the person in charge of brewing them was a big pleasure.

Fast forward almost two weeks. I was finally able to make it to Hotel Victor. If I'm not wrong, this place was a pizzeria until not long ago, and it shows in parts of the decoration, the furnishings and the atmosphere, at least when I visited it.
I chose a table by the window. The place was pratically empty and the waitress came with the menu as soon as I sat. There are three beers on tap 10° světlá, 12° polotmavá and 14° tmavá. I oredered a pint of the mildest and a nakladaný hermelín.

The beer was in much better shape than last time in Chýně. While I waited for my cheese I had a closer look at the place. Everything still looks new (they opened about two weeks ago). The big windows let a lot of light in and it was nice to see the world go by through them.

My pickled cheese arrived. Though Boak & Bailey exaggerate a little when they say that I seem to live off the stuff, I do know my hermoš, and I know it good, and let me tell you that this one ranks among the best I've ever had. Wonderfully marinated, for several days, I guess, very tasty and tender, covered with onions that seemed to have been cooked before being put in the pickle, which added a new dimension to the flavour. A bit more spice, and it would have been just perfect, but still, it was lovely!
I stayed for a couple more beers, one of each of the other two (in small glasses). The polotmavá was also in much better shape than last time, the tmavá, on the hand, was missing something. Perhaps it's not sold so much.

I liked this place. I felt very comfortable despite the lack of atmosphere. The service was excellent. The waitress was very friendly and always smiling, suggesting just the beer I was thinking of ordering and when I was leaving she asked me if I would go back. Of course I will! The beer is great, for a good price (29CZK/0.5l desítka and 1.5l PET bottles can be bought for 75CZK) and it's only about 200m from U Slovanské Lípy, a hospoda that has already become one of my favourites. U Radnice is not far, either. These three pubs, together with a few more around have suddenly turned Žižkov into a very attractive pub crawling destination.
I really hope they will do well, and that people will be able to appreciate the beers from Chýně. Who knows, if they are successful that might make other micros look for partners to offer their beers on a regular basis in Prague. But that is a bit of a dream, for the moment, we'll have to make do with these and the beers from Kout na Šumavě a couple of blocks away, which is not that shabby...

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Restaurant in Hotel Victor
Husitská 72
130 00 Praha-Žižkov
hotelvictor@iol.cz

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16 Feb 2009

Corporate Vikings

So far, most of the Norwegian beers I tasted were of the craft type, some of which I liked a lot. However, as it happens everywhere else, they aren't the beers most people drink.

The Norwegian law that regulates the sale of alcoholic drinks seems to be tailor made for the macros. Only beers with a maximum ABV of 4,75% can be sold at shops and supermarkets, the rest (together with wines and spirits) can only be found at the bottle shops owned by the state. There are also restrictions on when beers can be purchased, and taxes on alcoholic drinks are incredibly high. All this, together with the considerable distances in Norway, put a lof of obstacles to craft brewers. It isn't strange, then, that the market is dominated by a couple of brewing concerns, and we all know what that means.

My friend (and also fellow beer blogger) Kristian brought me five samples of industrial beers from his native country. One from Ringnes and the rest from Hansa, his local macro.

Needless to say, my expectations weren't too high when I started with the two Pils, the one from Ringnes and Hansa's.
I'm going to save you (and myself) time and will transcribe my tasting notes as if I was talking about one beer. Pale gold with rather excessive carbonation, short life head. Not much of a nose, with a slightly metallic note (though that could have been from the can). Body lighter than an anorexic ballerina. Bordering the insipid, boring, with a bit of malt by the end. The only difference is that Hansa Pils is a bit more bitter, like someone, more by mistake than design, added a few more hops pelets in the boil.
I was already prepared for a parade of corporate uniformity when I opened Hansa Bayer. Pours coppery, less carbonation, more head. The difference is not only to the eye, but also to the nose, mild caramel notes with something dry in the back, like dried herbs. Some more body (the ballerina was put on a highly calloric diet). Caramel is the most assertive bit on the palate, with some fruity undertones. The finish is dry, but the caramel is always there. I have to admit that I enjoyed this one. I tasted like a bit of a watery version of a good Czech polotmavé.
Since we still were near Christmas, there had to be a seasonal beer. Hansa Jule Øl. Like the rest, with 4,75%ABV (in fact there are several breweries in Norway that brew two beers for Christmas, one to be sold at shops, the other, stronger, for the state monopoly). A tad darker than Bayer, less aromatic. It also tastes a bit like Bayer, though more boring and less well balanced. To make a Christmas analogy, it was like a gift you buy for that relative you don't care too much about, but you still have to get them something. At least the do brew something special for Christmas, unlike some Czech breweries that only put a seasonal label on one of their regular production beers.
I left Hansa Pale Ale for the end. It was the one I was the most curious about. An ale among all this macrolager, and a craft one at that. Kristian told me that Hansa runs a microbrewery where new recipes are tried, those that turn out to be popular, are brewed on a regular basis. I think Pale Ale is one of them, but it does have that family resemblance. Pours light amber, bronze. Not much of a nose there, a bit dry, some fruit. Watery, boring, mild caramel in the finish. Terribly weak.
Not very memorable beers any of them. If I was in Norway, I would choose Bayer, but not with a lot of enthusiasm. The rest are archetypically macroindustrial, even the "craft" one. I'm glad for the Norwegian beer lovers that they have a far more interesting, albeit limited, choice among the real craft breweries.

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13 Feb 2009

I know that it's old, but...

Browsing my image archives I found this the other day. It's a couple of years old, but still very current.
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11 Feb 2009

Marketing wonders

I'm not very keen on talking about beers I don't know, but this entry in Hipos Urinatum (SP) gave me some food for thought, so I will make an exception.

Damm is a very important Spanish brewer, with a rather big product line, a couple of them quite interesting, like Voll Damm and Inèdit.

The, I believe, latest product of the brewery is called Saaz. What a nice name for a lager! It's incredible that nobody had thought of it before (yeah, there is Pivovar Žatec, but it's not the same semantically). The name is not just a marketing whim, according to the brewery only the world famous hops from Western Bohemia are used in this beer.
But before any of you goes running to buy some bottles of Saaz Damm, there are a couple of things that you should take into account, as a warning. Firstly, it comes in a white bottle; so far all light lagers (this one has 3.5%ABV) in white bottles that I've seen want to compete with Corona, and that is never a good sign. Secondly, their marketing strategy; I will ignore the pathetically demagogic "referendum" to focus on how this beer is being sold, as a beer for those who don't like beer. Now, I've got nothing agains getting more people to drink beer, but what this marketing gurus seem to ignore is that beer isn't just a "yellowy drink served very cold and with a rather unpleasant bitterness". Fortunately, beer is a lot more than that, and, if someone is willing to look for it, there is something for pretty much every taste.
But to me, the biggest nonsense about this beer is its very name. For those who don't like beer (and also, for many who do and even consider it their favourite drink) the word Saaz, and the subsecuent explanation, does not bring any added value to the product. Those who could perceive it as an added value, though, aren't the ones who would buy the beer, at least no more than once if I look at the very poor reviews it has received.

Wouldn't it be great that if instead of spending so much money on empty marketing, they spent it on improving the quality of their products?

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10 Feb 2009

Acquired taste

A couple of months ago we had the great pleasure of being visited by our fellow beer bloggers Boak & Bailey, and together with Velký Al and Evan Rail we went for a few pints to Pivovarský Klub, then U Slovanské Lipy and we finished the evening at Zlý Časy. Our British friends didn't come empty handed, they brought me and Velký Al a bottle of Gose, which they had bought while in Liepzig (they brought Evan a Espresso Stout from England)

Gose is one of those styles that I really wanted to taste, even though I really wasn't sure whether I would like it or not. But just knowing a bit of its history and, above all, the ingredients, would awake the curiosty of any serious beer geek. When Germany reunited the Reinheistgebot fundamentalist wanted to eliminate the style, something to be expected, after all, Gose beers are brewed nowadays with barley and wheat malts, hops, yeasts, salt and coriander, far from your usual brew.

The Gose in question is Ritterguts (if my understanding of Gothic typeface is right). I have abosolutely no clue about how well it is considered, but I assume Boak & Bailey didn't pick something they found at Lidl.
It pours very pale gold, it looks almost like a watered down weissbier. The head is scarce and short lasting. The bouquet is of bananas, spices and salt, something I had never felt in a beer, and, regardless of the ingredient list, I wasn't expecting to feel here. In the mouth it starts with not fully ripe bananas that slowly turn more lemony, to become something that I would say tastes like weizenbier with lime juice. The finish is short, very sour and a bit salty, but it gains in intensity  and length as the glass gets emptier. The aftertaste it leaves, and what I could taste from my mustache, was something like seawater. I didn't find it easy to drink. In fact, I had to take a break halfway down because it was overwhelming me. So I started to grate cheese for a sauce for dinner. I was working on a gouda (a cheap one) when I fancied eating a little piece to try to clean that aftertaste, which didn't want to leave me. It did a good job, and I thought I would have a sip of the Gose to see how it would pair with the cheese. Wonderful! The gouda, which was mild and a bit sour, worked like a strict teacher in an unruly and messy class. Tamed the wilder aspects of the beer, without totally quieting them. By the time I finished the glass, I almost wanted to have another one.

Though I hope someday to be able to drink Gose again, I don't believe I can become a fan of the style. Anyway, I am really happy I was able to taste it. Thanks a lot to Boak & Bailey for letting me have this experience.

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8 Feb 2009

Ironic history

Braník will never be mentioned among the best of Czech brewing, quite the contrary. Today, the beer seems to be the favourite among lower income people that drink it straight from bottles at room temperature. But it wasn't always like that. You can still find people that remember it with love and a lot of nostalgia, specially the dark beer.

But it's not really about the beers from Braník, past and present, what I wanted to talk, but about a coaster of Braník that I found the other day, or actually, about the text written on the back, which in Czech goes pretty much like this.
"Braník Brewery was established in 1899 by brewers and publicans as a social brewery as defense against big breweries."
Then it goes on with the usual marketing bollocks.
What a bunch of idealists those brewers and publicans where. But history is cruel. Today Braník belongs to AB-InBev, and it's not much more than a cheaper version of Staropramen. The brewery was shut down a couple of years ago, with production being shifted across the river to Smíchov and the future of the beautiful facilities is in the shape of luxury flats, if the financial crisis so allows.

Those valiant gentlemen must be turning over in their graves.

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6 Feb 2009

The battle of the Exotic Stouts

Many of you might already know my attitude towards styles. I don't care all that much about them. I don't judge beers based on what style is written on the label, but on whether I like or not what I have in the glass. That said, It would be silly not to admit that they are useful when getting an idea of what expects you before opening a beer that you don't know.

Stout is one of the most widespread and favourite styles the world over, partly thanks to the popularity of Guinness. Stouts are brewed from Argentina, to Japan (I guess). Of course that there are countries that are more identified with the style and Portugal, Norway and the Czech Rep. are not among them.

Having a stout from each of those countries, I thought it would be fun to do a comparative tasting. Not to evaluate the stoutness of these beers, but to see how similar or different three beers from three completely different countries, all inspired by the same style, can be.
I chose the tasting order with a lot of care. So I started by the shortest bottle, Sorte Får Stout (Black Sheep Stout), from Norway. It was brought to me by my friend Gunnar, the same whom I'm still thanking for that beautiful Nøgne Ø God Jul. This beer is brewed on the occasion of the World Sheep Shearing Championships held last year in Bierkreim, which makes it kind of fun. Gunnar actually gave me two bottles, the first one I drank a couple of months ago, but didn't take notes, nor paid too much attention to it, I just opened it for the sake of drinking something different one afternoon, knowing that I had another bottle left. This sheep isn't really black, but it is very dark, topped by a scarce head that dies pretty quickly. The nose is mostly a mix of fruit, chocolate and some coffee. With 4,7%ABV, it is a bit on the thin side, at the beginning I felt roasted nuts and cocoa, followed by coffee finishing in a pleasant fruity acidity. Tastier than I remembered it. Very nice and very drinkable. Could it pair well with lamb?
Second was Super Bock Stout (5%ABV), donated by Nuno, a Portuguese living in Prague. Super Bock is the most popular beer brand in Portugal and seeing the selection that Nuno brought me, they seem to have a very interesting product line, at least on paper; but I will speak of them in due time, let's see what the Stout is about. It pours not as dark as the previous one, and has a generous kind of soapy looking head. The bouquet is rather scarce, which isn't such a bad thing considering the sugary acidity that I was able to pick. When drinking it is, well, how to put it in a diplomatic way, AWFUL! Artifical taste, like a fourth rate dark lager with too much sugar. I wasn't able to finish the glass. Things started to explain themselves after I read the list of ingredients on the back label: water, malt, sugar, E105C colouring agent, hops. Yes, it seems this beer has more colorant than hops. I'm a bit of a style anarchist, but this beer is an insult. Super Bock never tried to brew a Stout, they took (im pretty sure) one of their Eurolagers, added some sugar, colourant, some pretentions and a lot of marketing and started selling it to the innocents as something new and different.
Third was Primátor Stout, already one of my favourite Czech beers, I like it more and more every day. The experience with the previous swill was so traumatic that I almost forget about the beer from Náchod. Its roasted, smoked, fruit, coffee and chocolate notes brought the joy back. If Pivovar Náchod, a municipally owned brewery in the conservative Czech beer market, can make such a good beer, why can't then Super Bock? Well, with 45% of the Portuguese beer market, they don't need to. As several other breweries leaders in their respective markets have done, they brew "style beers" to get on a growing trend and take sales away from those who really want to offer something new.
Regardless of the style written on their labels, it is clear that both Primátor and Sorte Får (Super Bock doesn't count) are beers that belong to the same family. They are different, yes, but like Spanish and French, they have a common origin.

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4 Feb 2009

Busy January

I had so much work las month! Which is not so bad, every penny is more than welcome right now. Although, on the other hand, lazy as I am, it was all a real pain in the ass.

So I won't be boring you out of your skulls with long reviews of all the wonderful beers that I tasted, and will go straigh to the point. Four beers made it to "the final". Hukvaldy Polotmavý 14%, Žamberský Kanec Sametový Ale (Velvety Ale), Pivovarský Dum AIPA and Opat Vavřínový Ležák.

The first one, a fantastic beer, with a lovely palette of flavours. The second one, really lives up to its name, I loved it. The third one I also loved, but I wasn't able to drink it in a full measure. The winner then is the fourth contender. Finally a flavoured beer from Opat that I liked from the first sip! This bay leaf lager not only has an intense aroma of the herb, but the herb is also felt in its flavour. Not a session beer by any means, but very interesting indeed. And if you want to read a fuller, and better, review of it, check out Evan Rail's.

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1 Feb 2009

Hidden Gem

The first time I heard of Baráčnická Rychta was after posting "Some serious beer hunting in Prague" (which, by the way, I should update a bit). A couple of readers left comments recommending this pub.

It took my a whole year to finally be able to go and see what it was about. I don't go too often by Malá Strana, and this hospoda is so well hidden that I don't really think I would have found it just by chance, as it's happened with many others. It is in an alley very near the American embassy, metres from Nerudová, the most touristy street in the quarter. It doesn't announce itself with signs trying to bring foreign visitors, as many other restaurants around do, and that is something I like, more so if the beer they stock comes from Svijany.

Having a bit too much time to kill one afternoon, and my camera in my backpack I headed there. It took me awhile to find it, I took the wrong alley off Nerudová coming down from the castle. I went all the way to the gates of the American embassy and tried to get my bearings. The street Tržiště widens there in the shape of a triangle, from which three narrow lanes fork, the last one on the right is the one that should be followed. When it seems that the alley will dissapear behind a bend the name Baráčnická Rychta can be seen painted on the side of a building. The entrance is marked by signs of Svijany and Pilsner Urquell.

It was mid afternoon, the room was practically empty. Shortly after taking a seat the waiter came to bring me the menu. I ordered a pint of Svijanský Máz, they also tap Svijanský Kníže 13%, Svijanská Kněžna (tmavá 13%) and Pilsner Urquell (but why bother with this one), and a utopenec. I started taking notes while I waited.
Baráčnická Rychta reminded of a Bierstübe. Wood panelled walls, on one side, cubicles, also wooden, with solid looking tables surrounded by benches. On the other side, very classic looking tables and chairs. The atmosphere is warm and welcoming, though the lack of a visible bar, with its taps and bottles, is missed a bit.

My beer arrived. I hadn't drunk the 11ª from Svijany for a long time. It was so well tapped! The head was so thick that you could almost eat it with a spoon, the body, fuller than I rememberd. It still tasted fruity with slight undertones of caramel and a mild bitterness by the end. In my books, an excellent session beer by all means, and at 30CZK a pop, in Malá Strana, not at all bad.
The food is not on the cheap side, e.g. 120CZK for a guláš, though prices are not so outrageous once you consider location; and the guláš that was brought to a nearby table looked pretty good. My utopenec wasn't cheap either, at most hospody in Prague this typical beer snack of pickled sausage dressed with onion and peppers goes for around 30CZK, here it was for 55CZK plus bread. Fortunately, it was very good, the sausage was very tasty and there were plenty of very well picked onion slices. As expected, Máz went wonderfully with this delicacy.

The service might have been a bit slow, but it was good, though I sure hope they have more people when the attendance is higher. The waiter did speak some English, but the best was, specially for those with kids, that this is a non smoking place. I've got nothing against smokers, but lately it's been bothering more and more to end up smoking like a well aged ashtray after having only a quick beer. I'm getting old.
I finished my second pint, unfortunately, it was time to go on my way. I would have liked to stay for a couple more, perhaps reading a good book. It will have to be some other time. Baráčnická Rychta is more than recommendable. It's ideal for sitting down and having a good beer, while escaping from everything without having to go too far.

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Baráčnická rychta
Tržiště 555/23,
118 00 Praha-Malá Strana
+420 257 532 461
rychta@volny.cz

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