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Sam Tierney

@intothebrew

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Innovation Brewery Manager for Firestone Walker.
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České Budějovice Budweiser Budvar is in some ways the anti-Pilsner Urquell: lower bitterness, dryer finish, no diacetyl, and a subtler malt profile. You might be fooled into thinking it’s practically a German Helles after a quick glance over its vital stats, but digging a bit deeper reveals another pillar of Czech brewing tradition that stands on its own sturdy foundation. Under-modified Czech pale malt is mixed with soft well water and undergoes an intensive steam-powered double decoction mash (with no acidification!) that embraces hot side aeration to drive flavor and color development in lieu of the extreme heat of direct fire in Pilsen. Whole cone Saaz hops added at first wort and during boiling provide a modest 22 IBUs. While Pilsner Urquell has always had a relatively short 5 weeks of total maturation time, Budvar gets a painfully slow 12 weeks total. The high-tech primary fermentation cellar of large CCV tanks automatically cools from about 10C to 3.5C as the beer approaches its final attenuation, before transfer to the 2C ambient temperature of the vast lager cellars where the beer will slowly finish fermentation and naturally carbonate over its long slumber in horizontal tanks. Tasting young beer form the lager tank made it clear why such a long maturation is necessary. That brewhouse process builds a highly tannic structure that slowly mellows into the beautifully balanced and flavorful lager that the Czechs loved so much they kept a little bit of communism around for. taken in České Budějovice by @intothebrew
14
a month ago
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Fresh on tap 🍺 Meet Weekend in Prague. #firestonewalker #craftbeer #venice #beerbeforeglory by @intothebrew
24
a month ago
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Pivovar Protivín It’s hard to capture the essence of an old brewery like this in pictures. The crayfish monitoring the water quality from the wells (I’m not kidding). The copper and steel brewhouse. The tile. The Saturn V control module panel. The open fermentation cellar. The rusted steel lagering tanks in a slippery, damp brick cellar down the hill. The taste of the beer while standing in that cellar, getting colder by the minute, but never wanting to leave. The dark lager that changed my mind about how much caramel malt was reasonable. I keep thinking about how I’ll probably never see this place again, or even have their beer again. But that’s ok—not because it wasn’t good, but because I got what I needed: another piece in the puzzle. by @intothebrew
28
2 months ago
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Plzeň Few brewers would argue that Pilsner Urquell isn’t the most important brewery in the world. The first pale lager was brewed here in 1842 and the beer industry is still living in the shadow of Josef Groll. Every mainstream lager from Budweiser to Asahi is based on an idea that was first realized in these lagering caves. As with many original ideas, the followers are often quite deviant compared to the first. Pilsner Urquell is an outlier even in Czechia—full bodied, bitter, a bit buttery (but that depends! I’ll add more thoughts in the comments), and not as refined as many others. The old oak demonstration cellar might be a gimmick, but it works. It’s the best beer you’ll ever have. Lukr is also a short walk away for all your Czech draft needs. taken in Plzen, Czech Republic by @intothebrew
7
3 months ago
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Žatec Some call it the “Yakima of the Czech Republic” which I guess makes it the “Palm Springs of Bohemia” as well. The old town has proper vintage euro architectural vibes. The hops are immaculate. Like Pinot Noir in Burgundy, or salmon in San Juan Capistrano, this is what happens when culture and nature find their zenith. Pioneer is making tasty lagers with one foot in the past and another in the future. History lives on here mostly because it still matters. Some things just work. by @intothebrew
1
3 months ago
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Pivovar Ferdinand. Yes, it was founded by that Franz Ferdinand, (the heir to the Austro-Hungarian throne whose assassination triggered the start of WWI, not the infamous performers of “Take Me Out”) and yes, this is where Weyermann’s Floor Malted Bohemian Pils and Dark malts come from. They have a pretty sweet cast iron brewhouse from 1919 (the original was stripped for munitions in WWI) and open fermentation vats before long lagering in mild steel tanks. This place is traditional by any measure of lager brewing (malting your own barley was common in the past but almost no brewers continue to do so), and the beer tastes like it’s made this way. Malt is unsurprisingly the star of the show here, but the 11 Max lager is also bracingly hoppy. A fantastic stop on our way to Žatec. by @intothebrew
9
3 months ago
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Time for some Czech Republic recap posts. Day 1 in Prague. It had been 19 years since my last visit. I should have had a whole afternoon to explore the city but a missed connection forced me to head straight to U Fleku to make our kickoff dinner with our US/Canada trade mission group hosted by the Czech Ministry of Agriculture. U Fleku Tmavy blew my mind when I had it as a 20 year old novice homebrewer. Back then it was like chocolate milk in beer form. I’m sure it hasn’t changed much but I was impressed this time by how balanced it was considering all the flavors it brings to the table. The roast manages to hold a substantial malt body in check, and a hint of diacetyl smooths things over as well. Their pale lager is a newer addition that was also fantastic, with a hint of melon and citrus over a more classic malt profile. Then it was off to Pult, a beer bar that manages to feel contemporary while also very Czech in its approach to beer service. It’s one of the only places you can drink Pilsner Urquell and Budvar side by side so I had to soak in the contrast. My favorite beer on the board ended up being Cernokostelecka Vycpana Vydra 12, a fantastically hoppy pale lager that really shows how well Czech lager can pack balance and drinkability in with so much delicious bitterness and hop flavor. Prague is such a beautiful city. I’m already thinking about my next visit. by @intothebrew
6
3 months ago
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by @intothebrew
7
7 months ago
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by @intothebrew
2
8 months ago
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Last month, Tom and Justin spent the day with Sam Tierney (@intothebrew) and Andrew Hulle at the @firestonewalker Propagator in Venice Beach. There was something special about brewing a nice, bright West Coast pilsner al fresco with these guys. West Coast Pilsners are a relatively new style born out of the LA brewing scene. The style marries the crispness and drinkability of traditional Pilsner with powerfully sweet hop aromatics ranging from passion fruit, guava, mango, and citrus. Styles like this evolve in real time, shaped by the brewers who question them. This visit made us wonder, what could an East Coast Pilsner taste like, and what would make it unique? With deep respect to the entire Firestone Walker team — and thanks to longtime friend and brewing mind Matt Brynildson (@fw_brewmaster) for the hospitality. This trip certainly brought some West Coast perspective home to New Jersey. by @intothebrew
2
9 months ago
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On the latest show, we talk with Andy and Sam about 2025 fallout and 2026 craft beer wishes and predictions. Andy has a whopper involving @athleticbrewing Find us on most audio platforms and YooToob. #beerbelly #beerchat #beertalk by @intothebrew
1
9 months ago
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Fresh hop Strata pale ale is on the tank, waiting on some Fresh CGX Amarillo from @crosbyhops for dry hop. This was my first brew with whole fresh cones (200#!) at @firestonewalker_propagator and huge thanks to @hoppytomtom for helping out on the brew! by @intothebrew
10
2 years ago
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