Lukas cringed a little as he noticed a couple about to share a beer by pouring from one glass into another.
The rest of the group gathered around the table at the small pub noticed his pained expression and quickly asked what was up.
"Czechs don't pour beers like that," he explained.
Lukas is a Czech Republic native and tour guide for Urban Adventures. He also is a serious beer lover and well-suited to give the company's Prague Beer and Czech Tapas tour in this vibrant capital city.
He says that Czechs are serious about the integrity and pureness of the beer, meaning it is meant to be enjoyed as it tastes right from the tap. Pouring it again compromises the carbonation, he pointed out.
That's why you won't see pitchers at bars like you do in the United States.
"It's like if you go to Italy and try to ask for a pizza with pineapple on it," he said.
Even if you're not the biggest beer lover, you have to hoist a cold brew or two to get a taste of Prague. Understand how this beverage plays a role in the history of this city (and for the whole Czech Republic, really).
Pilsner was created here, and brands like Pilsner Urquell, Budvar (the original Budweiser) and Staropramen continue to be the signature brands associated with this nation.
In fact, the Czech Republic has ranked as the top country for beer consumption per capita for the past 20-plus years. While the original pils will always reign supreme in Prague, brewers and beer enthusiasts in the city have developed a growing interest in craft brews during the past decade.
Lukas gave a group of nine Americans in his Urban Adventures tour a fun night all over town. We drank in pubs favored by locals, tried traditional Czech foods and formed quick bonds over a shared enjoyment of discovering new brews.
Here are the top things we learned on our Prague craft brew crawl.
What to Call it:
In the Czech Republic, beer is called pivo. We know you always want to learn a few key words and phrases when traveling to new countries.
So, when you're committing to memory how to say "Thank you," "Please" and "Hello," you'll definitely want to know "pivo" in Prague. Looking for a brewery? Look for the word "Pivovar", and you'll be in the right place.
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Where to Drink it:
Lukas took us to the best spots all over Prague, some with a rich history in the craft brew scene. We ventured out to the last stop on the train line, away from the tourist crowds and had our first pints at The First Beer Tramway (Prvni Pivni Tramway), which started as a watering hole for railroad staff to have a couple cold ones after (or before?) their shifts.
We went to a few other atmospheric Prague pubs during the tour:
-Zly Casy is the city's most popular craft brewery and offers more than 40 beers on tap.
-Pivovar Basta features three house beers (light pilsner, dunkel, IPA) and huge portions of delicious food.
-The riverboat beer gardens along the Vltava River at the Railway Bridge (Zeleznicni Most) are a great place to settle in at sunset and enjoy the open-air music and dancing during the summer months.
What to Order:
Prague has more than 30 craft brewers, and they stick to variations of traditional Czech favorites. The recipes mainly work off tweaking the flavors, darkness and potency of the weiss beers, pilsners and stouts.
However, you can find some varieties like grapefruit-infused beers (Primator) that are nice on hot days. (Lukas says many think this type of beer is OK to begin your night with before you start drinking "real beers.")
Our group enjoyed Brevnovsky Benedict Klasterni IPA and Brevnovsky Benedict Russian Imperial Stout, which feature a strong punch of flavor compared with the standard Czech pils.
We also had Primator Weizenbier, which was named the top brew at the 2013 World Beer Awards, and Konrad's pale lager. Prague craft brews are made off site and distributed to pubs around the city, so you can find these brands at more and more places each year, Lukas says.
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What Accompanies it:
We noshed on roast duck stuffed with dumplings on a bed of sweet cabbage. Other tasty tapas kept us fueled up as savory accompaniments while we drank our way around the city.
Dishes like flatbread with spinach and cheese, deep fried Edam cheese (Smazeny syr) and cured salty meats really hit the spot.
How to Toast it:
Good times with new friends deserve a proper toast, or several throughout the night, of course. You're doing it right if you raise a glass, look your friends directly in the eyes (don't cross arms with others when you toast) and loudly declare "Na Zdravi" (pronounced: naz drah-vee). Cheers!
