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3 Pours Of Pilsner Urquell

Foam is one of the main attributes that separates beer from other refreshing beverages. It is considered one of the most intriguing characteristics of a beer. To highlight its significance, tapsters at Pilsner Urquell in Pilsen, Czech Republic have created three different types of pour. Hladinka, Šnyt and Mlíko. Every style of pour has a unique element to it. Read more to distinguish the difference.


Hladinka is a standard Pilsner pour with a thick dense head on top of the bright beer. It has just the right amount of carbonation to give you a crisp and refreshing Pilsner with delicate and well rounded bitterness. By pouring it this way, all the aromatics in beer are sealed under the blanket of foam with a smooth texture. Hladinka pour can be enjoyed while eating a meal and keeps the beer refreshing for a long period of time.

3 Pours Of Pilsner Urquell
The Hladinka Pour. Image Courtesy: Pilsner Urquell

How to pour: Make a 45° angle and start by creating a thick foam at the bottom of a glass and then fully open the side-pull faucet. Keep pouring the bright beer under the level of foam right until the glass is full.

The ŠNYT Pour

Šnyt pour, pronounced as ‘schnitt’, has a foam which is denser than Hladinka pouring style. A Pilsner can stay fresh for a longer time and hold the carbonation better with this style of pour. It is not filling but rather more refreshing. A Šnyt pour is perfect if you’re enjoying a hearty meal on the side.

The Šnyt Pour. Image Courtesy: Pilsner Urquell

How to pour: As always, make a 45° angle between tap and the glass. Slowly open the faucet and draw a nice, thick and dense foam. After the foam reaches just over 2/3rds of a glass, open the faucet fully to draw the bright golden beer. Šnyt pour has two parts of beer and three parts of foam.

The MLÍKO Pour

If you ever had a question about drinking just the beer foam, then you should definitely try the Mlíko pour, which translates to ‘Milk’. It has a glass full of sweet, creamy, wet foam with the least amount of carbonation among all other pours. Rich aromas of the Saaz hops shine through the sweetness of malt.

The Mlíko Pour. Image Courtesy: Pilsner Urquell

It’s a special style of serving for the true connoisseurs because it’s just beer foam and doesn’t have any negative content of carbon dioxide. Very smooth and pleasant on your palate. The Mlíko tastes like an absolute dessert and therefore it is often had after a hearty meal.

How to pour: To start, slightly pull the tap and create just a foam made of beer. Fill it all the way up to the top and enjoy. The Mlíko pour is nice, white, creamy, dense and sweet.

“The biggest mistake that I see on a daily basis is caring about the glassware and caring about the beer in a bar. The glasses are not washed properly. The beer is not served in the proper way. In Czech culture, the beer should have a nice head because it protects the beer against oxidation. And oxidation in beer will lead to a change in the taste.” – says Václav Berka, Brewmaster, Pilsner Urquell

3 pours of Pilsner Urquell exist for a reason as foam really affects the beer flavour and other parameters. Tapsters at Pilsner Urquell have created these pours to pair along with different food dishes and to cater to a wide range of beer lovers.

Have you come across any of these Pilsner pours? Let us know in the comments section below. Na zdraví!