Comments on: More Czech Beer News and Rumors http://www.beerculture.org/2008/05/13/more-beer-news-and-rumors/ Sat, 17 Dec 2011 10:08:00 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Evan Rail http://www.beerculture.org/2008/05/13/more-beer-news-and-rumors/comment-page-1/#comment-221 Evan Rail Wed, 14 May 2008 10:02:50 +0000 http://www.praguemonitor.com/beer/?p=161#comment-221 It was the restaurant's sommelier who chose the beer pairing, explaining that the Bernard dark lager used in the dish was quite sweet, and the Guinness was more sour, if I remember correctly. Point being, he was trying to contrast, not complement, and it's pretty easy to suppose that he thought a top-fermented stout would provide more contrast than using another bottom-fermented Czech dark. But why Guinness instead of a different stout? Probably because it's what he can get, or merely what he's familiar with. In any case, I was quite pleased to see a Czech beer emphasized as an ingredient in a Czech restaurant, especially one with such a high profile. One step at a time. It was the restaurant’s sommelier who chose the beer pairing, explaining that the Bernard dark lager used in the dish was quite sweet, and the Guinness was more sour, if I remember correctly. Point being, he was trying to contrast, not complement, and it’s pretty easy to suppose that he thought a top-fermented stout would provide more contrast than using another bottom-fermented Czech dark. But why Guinness instead of a different stout? Probably because it’s what he can get, or merely what he’s familiar with.

In any case, I was quite pleased to see a Czech beer emphasized as an ingredient in a Czech restaurant, especially one with such a high profile. One step at a time.

]]> By: Pivero http://www.beerculture.org/2008/05/13/more-beer-news-and-rumors/comment-page-1/#comment-220 Pivero Tue, 13 May 2008 10:04:14 +0000 http://www.praguemonitor.com/beer/?p=161#comment-220 Nice entry that leaves a few very interesting questions to be answered. Now, my question is, why does Allegro prepare that dish with Bernard and pairs it with Guinness? Aren't there any strong dark Czech beers that could do the job? And about Heineken. It could be nice to think it was thanks to a handful of us, but last time I checked supermarket chains cared only about two things, price and rotation. I don't see the former as a problem between Ahold and Heineken, but the latter. Stella Artois doesn't seem to be selling as well as it used to, I've seen that many places that used to stock it have switched back to Pilsner Urquell. The reason is simple, a bottle of both those eurolagers will cost you 20CZK, and for that price you can buy any other, and much better, Czech lager, including Bernard Svateční Ležák in its fancy bottle. The conclusion is that I don't think there is enough market for both of them. Hopefully they will end up killing each other. Nice entry that leaves a few very interesting questions to be answered.
Now, my question is, why does Allegro prepare that dish with Bernard and pairs it with Guinness? Aren’t there any strong dark Czech beers that could do the job?
And about Heineken. It could be nice to think it was thanks to a handful of us, but last time I checked supermarket chains cared only about two things, price and rotation. I don’t see the former as a problem between Ahold and Heineken, but the latter. Stella Artois doesn’t seem to be selling as well as it used to, I’ve seen that many places that used to stock it have switched back to Pilsner Urquell. The reason is simple, a bottle of both those eurolagers will cost you 20CZK, and for that price you can buy any other, and much better, Czech lager, including Bernard Svateční Ležák in its fancy bottle. The conclusion is that I don’t think there is enough market for both of them. Hopefully they will end up killing each other.

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