TANK GOODNESS: The story of fresh, unpasteurised Budvar tank beer

“Drinking fresh, unpasteurised Budvar from tanks in the brewery cellar remains a standout beer drinking moment in my life. If you think you don’t like lager, you only have to taste this nectar to become aware of your folly.” So wrote Pete Brown, world-renowned beer writer, after a trip to the Budweiser Budvar brewery in České Budějovice 15 years ago. As recommendations go it’s pretty persuasive but back in 2002, if you’d wanted to follow his lead, the only option would have been to board a plane to South Bohemia and visit the brewery yourself. Well, not any more. Times, technologies and tastes have changed. Today, special tanks are regularly rolling across the borders into Britain, bringing Budvar’s unpasteurised “nectar” to pubs and bars to meet the growing demand among drinkers here to experience that same revelation on home soil: the finest, freshest Czech lager, bursting with flavour and vivacity, just as the brewers intended. But how does tank beer work? What is the process? And what is it about this fresh lager’s taste that has even die-hard craft beer and ale connoisseurs hailing it as a near-religious experience? Watch this film for the answers, or read all about it here: http://czechstories.com/tank-beer-budvar-tankove-pivo-britain