Of wood teachers to guardians of beer history
In a corner of Pilsen, where the aroma of old wood and craft beer is intertwined, a small group of artisans retains an art that has almost disappeared in Europe. They are the latest guardians of an ancestral technique to make oak barrels aimed at fermenting beer, a tradition that has almost two centuries of history linked to the famous Pilsner Urquell.
Why is the artisanal touch still relevant today?
Despite the era of mass production and modern technologies, the quality and sensory characteristics of a perfectly fermented beer in wood, they are still unsurpassed. The barrels of these artisans not only provide a unique flavor, but ensure that the texture and aroma of beer maintain their authentic character, as was done in the first days of the factory in 1842.
A tradition that is heard in the echo of time
Since its foundation, the Pilsner Urquell brewery has kept alive the essence of its legacy through this reduced but passionate group of artisans who work without manuals, only guided by the experience and the time of time. In 2007, they managed to incorporate new generations after overcoming a rigorous learning process under the supervision of a Tonelo teacher, ensuring that tradition continues in expert hands.
The face of a profession almost in extinction
In its peak, in the early years of the twentieth century, the number of artisans dedicated to the manufacture of barrels reached 150, with more than 6,000 containers in use in the basements of the brewery. However, with the arrival of storage and fermentation innovations, in the 60s, they began to replace wood by metals, marking a radical change in the production process.
Keeping the original flavor alive
Today, although modern production is done in large stainless steel tanks, there is still a conscious effort to preserve tradition. Each season, artisans apply break in empty barrels to create a protective layer, a technique that helps keep the flavor and aroma profile intact. This work, which may seem simple, requires precision and experience.
The legacy in the bowels of beer history
The old fermentation cells, in some cases, still protect the history of artisanal production in the long nine -kilometer corridors in the historic basements of the brewery. Until the end of the 20th century, these galleries served as the stage for the complete process, at a time where 750,000 visitors a year could taste the authentic Pilsner without filtering or pasteurizing, preserved in those same walls.
Looking to the future with deep roots
Although now the fermentation is done in steel tanks and technology has greatly facilitated the process, the connection with the tradition remains strong. The history of these artisans not only celebrates crafts itself, but also invites you to reflect on the value of keeping cultural roots alive in a world that never stops moving forward.
