I'm very happy with the result of my first go at (mini) baguettes. Made with my pizza dough, they came out lovely

I'll just leave this hear for your enjoyment...

A quiet desítka al (muy) fresco, before the Masopustní merrymaking begins at Únětický pivovar. Bocks shall fall.

Since it's Valentín today, I thought spicy chicken hearts in black beer would be appropriate (and a nice lunch before leaving to Únětický pivovar for Masopust). I picked a can of OSTRAVAR's Černá Barbora for cooking. Really good pivo this is! And it was less than 20 Kačky.

Look what I found in the cupboard! The last bottle of Sigurd, the Norwegian raw ale I brewed (assisting Sigurd, the Kveikman from Kveik Training) in October 2023, at Černokostelecký pivovar. It tastes almost as if it had been brewed a couple of months ago! Beautiful

Fuck me Ježíšek! Kamenická 10° tonight at Zasekávák is bringing memories of Koutská Desítka in the good old days. Otherwise, the atmosphere is, as usual here, very inviting for imbibing.

A food delivery robot spotted today in Prague. I hope the customer isn't too hungry, because that bugger is very slow.

Lajka has a new head brewer. The Stout 11 was his first brew, and it's excellent. Čerstvá Červenka 10 was like a symphony of off flavours. Bohemian 11 was an improvement, with a mild note of stewed veg that would have been much easier to ignore if the hops (kazbek & saturn) had shone as they should.

Bière de Noël 16, by Pivovar Kolkovna does the Belgian thing very well; packed with perníkové koření, while steering well clear of the gimmick. It's served way too cold, though. But that gives you a good excuse to get a velký to sip slowly and let it warm up.

Your random (mildly Christmas-themed) pivní fotka of the day. (taken Monday at SMÄD, a very cool pub in Žižkov)

Altbier at Římská Pivovar. I wasn't expecting Schumacher or Uerige, but this one isn't even close to the Zum Schlüssel of my visit. A beer that tasted jaded. Like a batista at the end of a long shift, seeing a group walking in a couple of minutes before closing time.

I'll leave this here. Enjoy

Last night I learnt that I chew in my dreams. I know it because I bit my tongue. Not a fun way to wake up.

I heard that Pivovar Hostomice pod Brdy put out their Zimní speciál 16°, aneb Bock, and I couldn't resist. Once it gets a bit of temperature, it becomes dangerously drinkable in the best possible way.

After a film at Kino Dlabačov, I couldn't resist the call of Hostinec U Černého vola, where I'm having a wholesome and nutritious dinner of Kozel and a nákladní romadůr so deeply pickled it's almost buzzing. Luvly stuff. Otherwise, the atmosphere is off the charts.

In one of those marvelous moments of useless thinking, yesterday I realised that, despite always having a seemingly endless supply thereof, I've never bought rubber bands.

Urbock, vieja, Urbock. Co dodat? Triangle of Sadness on the screen.

The feeling when you improvise a recipe and the result comes up exactly as you savoured it in your head. It's better than...

The goose in the oven, I came down to Vinohradský pivovar to pick up a couple of cans and grab a quick one. Panda Harvest is almost like a Tmavý Ležák version of IPL and it's fucking deputamňamdopičímadre. If it wasn't for dinner, I'd gladly stay here and get trollied with it.

Lovely Sunday afternoon Lajka - pivovar a café. The weather is proper listopad - comfortingly miserable - the house's Irish Dry Stout is pulling all the right levers, and Nick Cave coming out of the speakers is the icing on this gloomy cake

In Argentina, annoying people are called "hincha/rompe pelotas". In Germany they are called "hodenkobold", or “testicle goblin”. Basically the same thing, but somewhat more poetic.

My second go at cured meat. This time, pork loin. Came out great! Recipe: Cure 3 days in a 2:1 mix of salt and sugar. Rinse and let it dry completely for a couple of hours. Coat in the spice blend of your choice, wrap tightly in kitchen paper, then in gauze, and leave it in the fridge for two weeks

Anyone interested?

It seems gang signs were already a thing in 16th century Netherlands

Alt in Düsseldorf. Schumacher and Uerige were beyond mňamdopičí, with Kürzer a not too distant 3rd place. I loved the town, as well.

Very happy with my first go at cured bůček. 3 days in salt & sugar, followed by a coating in spice mix and two weeks in the fridge, wrapped in kitchen paper and gauze. Luvly!

Hybernata Hypsikéros, a barley wine that spent 1 year in Burgundy casks, brewed by Lajka. I think I bought it 3 years ago, and it's truly wonderful. Still feisty, yet much smoother than when it was released. A beer than on its own can turn a regular evening at home into a a special occasion.

An explosion of colour, textures and flavour. Lentils, crushed cucumber salad, pickled Jalapeño, pickled carrot, raddish, shallot, and Vietnamese basil.

Today's weather is beautiful for a 29 km beer hike that will take me to Únětický pivovar, Zdibský pivovar and Polepšovna ducha.

Fun label, fun name for a lovely white semi-sweet Rioja that pairs perfectly with OG Tango Argentino while cooking dinner.

At FUZE Praha after half a year. FUZEnâč Polotmavá 13 is rewarding enough not to bother with the rest of their beers, especially when it gains some temp (why do they have to serve it so kurva cold, carajo?). Konec hlášení!

I'll jsut leave this here for you, old farts

Went full fusion cuisine today. Started with the concept of a Spanish hornazo, used the dough for Argentinean bizcochitos de grasa, and filled it with Hungarian mangalica salami, Czech šunka od kosti & italian provolone. The result was beautiful decadence.

My birthday isn't until Sunday, but the official celebrations start today at Únětický pivovar ,after a torrid 13 km walk from my place. The beer feels well earned.

The weather today is ideal for lunch al fresco, and Pivovar Prokopák is ideal for such endeavour. The consistency of this place in food, service and, more importantly, pivo is praiseworthy. Kluk 10° is a more than solid specimen of the style, and Panímáma polotmavý ležák is perfection in a půl litr

The new Hostomická 7° is beyond gorgeous! And in great shape at Nalévárna. PS: I arrived there with a friend at opening o'clock. We attempted to leave at 9ish. The tapster was having none of it and suggested we stay until closing time - he didn't have to insist.

Here's a piece of German wisdom for you. Happy Friday to all!

Seen yesterday at Lajka - pivní jóga. Don't know how it works - it was behind closed doors when I arrived and hadn't finished yet by the time I left - but it sounds undeniably interesting.

"'Security' takes many forms. There is the security of knowing one has a statistically smaller chance of getting shot with an arrow. And then there's the security of knowing that there are people who will care deeply if one is."

When will YouTube finally accept the fact that I simply can't be arsed with "Shorts"?

Bergamot, a wild 10° Saison infused with said citrus fruit by Lajka - pivovar a café is pure juicy deliciousness. Refreshing to the bone, and with an almost salty note, is further proof that brett/wild sour >>>> kettle sour. And 110 CZK/0.5 l is a fair price.

Únětická Osmá is deputamňamdopičímadre on a day like this.

Someone's asking the important questions here...

I'm skeptical about the attribution of this quote, but it nevertheless a beautiful piece of German wisdom.

At the local, with a book, pifko and complementary cherries from the owner's garden. Luvly summer sábado na vesnici.

Like (almost) every month, the third Wednesday means another Naslepo session at BIO | OKO preceded by solid pifko from Chroust, with ještě jednou to be enjoyed during the movie. And like each time, I'm looking forward to whatever they will be screening.

Aaahh! That smug feeling when you get home just before it starts pissing down with gusto

Well, look at what I found in the cupboard (and there's another one where that came from)

Today, my friends and I visited Šunkárna a Pivovar Bohdaneč. Lovely little place in a pretty village. The beers are average at best, but their cold cuts are beyond amazing, probably the best I've had in this country (pictured: cured ham, dried sausage and špek of their own mangalica pigs).

Peak fjušn kuchyně! Kimchi segendínský guláš. Not our idea, we saw it last Saturday's at Triko Tábor and wanted to try it. It was sold out, but they told us we should make it home, simply replacing kysané zelí with kimchi. The result is de puta fucking madre, mňamdopičí na n-tou.