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January 13, 2017
Tap your own beer! In each of the The PUB bars, you have unique opportunity to put yourself in the role of a bartender at the table. Tap your own beer – enjoy the ritual of consuming the best beer in the company of your friends from the very beginning, from itself-tapping. Do you prefer tapping a Cream, a Classic with a foam head or rather a Neat, a Sweet or a Slice? Try them all! The PUB bartenders will be happy to advise you how to do it. To tap a perfect beer is a challenge. It takes knowledge as well as skills and a pinch of love. Accept this challenge and have fun with friends in The PUB 1/ CREAM BEER TAPPING This tapping results in a beer with wet foam that settles slowly. The beer has a thick creamy head and full, balanced flavor. The beer foam should draw circles on the glass wall after each tiff Slightly open the valve pushing the […]
October 8, 2016
TASTE OF CZECH WINE The Czech Republic is no giant as regards the production of wines. But in spite of this it is possible to buy Czech wine in local vintners´ shops whose quality can be compared to wines from renowned wine growing areas. The Czech Republic can be divided into two wine growing areas: the smaller one, both from the point of view of its extent and importance, is in Bohemia around the towns of Mělník and Litoměřice. Viniculture in this area has its roots in the 9th century. In the Middle Ages exports of wines were more extensive than imports. This area takes advantage of warm autumn vapours from the Labe River, which add a specific flavour to the wines. The most significant producers are the „Lobkowicz Castle Viniculture“ in the town of Roudnice nad Labem, and the „Žernoseky […]
September 17, 2016
Duck baked on honey with fresh homemade cabbage, fried onions and Karlsbad dumplings, maybe the most typical meal of Czech cuisine. Czechs enjoy the mystical. Perhaps that is one of the reasons, why Czech cuisine is not so easily traceable. Some people claim that Czech cuisine is actually mostly Austrian. Those would serve you a Vienese schnitzel for lunch. Others see it as primary German. Expect a baked pork with fluffy dumplings and sour cabbage from those. A hungarian influance can not be underestimated, others will cry. A Hungarian goulash with a rich dose of paprika will be their choice for the morning after a late night out. And what about the peasant meals prepared from whatever local climat allows to grow? Potatoes, grains, apples, carp fishes in the Southern Bohemia ponds, trouts in the mountain streams, game in the deep forrests […]