This changed in 1993 with the use of large cylindrical tanks. Until recently the Pilsner Urquell brewery fermented its beer using open barrels in the cellars beneath their brewery.
The introduction to Germany of modern refrigeration by Carl von Linde in the late 19th century eliminated the need for caves for beer storage, enabling the brewing of bottom-fermenting beer in many new locations. In 1898, the Pilsner Urquell trade mark was created to put emphasis on being the original brewery.īottle of Tuzlanski pilsner Pivara Tuzla Modern pilsners In 1859, “Pilsner Bier” was registered as a brand name at the Chamber of Commerce and Trade in Pilsen. Improving transport and communications also meant that this new beer was soon available throughout Central Europe, and the Pilsner Brauart style of brewing was soon widely imitated. The combination of pale colour from the new malts, Pilsen's remarkably soft water, Saaz noble hops from nearby Žatec ( Saaz in German) and Bavarian-style lagering produced a clear, golden beer that was regarded as a sensation. The Bürger Brauerei recruited the Bavarian brewer Josef Groll (1813–1887) who, using new techniques and paler malts, presented his first batch of modern pilsner on 5 October 1842. Part of this research benefited from the knowledge already expounded on in a book (printed in German in 1794, in Czech in 1801), written by František Ondřej Poupě ( Ger: Franz Andreas Paupie) (1753–1805) from Brno. German: ' gelagert'), which improved the beer's clarity and shelf-life. Bavarian brewers had begun aging beer made with bottom-fermenting yeasts in caves (i.e. The officials of Pilsen founded a city-owned brewery in 1839, called Bürger Brauerei (Citizens' Brewery - now Plzeňský Prazdroj), brewing beer according to the pioneering Bavarian style of brewing. The taste and standards of quality often varied widely, and in 1838, consumers dumped whole barrels to show their dissatisfaction.
Until the mid-1840s, most Bohemian beers were top- fermented.