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Czech this out! Kind of interesting that the goal is to strip out carbonation, but I suppose using the traditional side-pull tap creates a bier similar to the German “slow pour”. I think I prefer my pilsners “fully carbonated”, but I did notice my mouth watering watching this video 😂
That is a great video on the topic. It reminds me of being taught the differences in beer taste depending on the pour when I was in Liège. The barkeep there show my buddy and me how the same beer tasted different with a slow pour with less head and a fast pour with lots of head, I was blown away it was the same beer; that difference in taste was drastic.
I am interested in the last pour of the video, the milk pour. Do people really pour the beers this way? I sometimes get that with my first beer of a freshly carbed keg; those beers tend to get thrown out right away.
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