The history of this beer begins in Plzen, in the Bohemia region of the Czech Republic, in 1838. In that year, the Brewmasters poured 36 barrels of Ale into the main square of the city. The beer was so contaminated that they decreed that it should be thrown away. Even with nearly 800 years of experience, Plzen Brewers had difficulty preserving those Ales that were prone to contamination from other yeasts and bacteria. After this event, they got together to try to solve the problem and create a beer that did not have these problems. For this they hired a monk from Bavaria to teach them the art of Lagering, fermentation at low temperatures, and in 1842 the first Bohemian Pilsener was produced. It was different from the ales that were made until then, with a lighter color, lighter and refreshing. It was so popular that it spread all over the world.
This beer shines at beer pairing as it pairs with a multitude of foods. It pairs well with tapas and other entrees, with seafood and savory flavors. White meats are also a good option, and at the end of the meal, you can drink it up with sour fruit desserts. Best served at a temperature between 4ºC-7ºC.