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As much as I like Czech beer (especially from 'tanks' - 400-1000 liter barrels that use gravity to get beer out and not CO2 like smaller kegs, which translates

As much as I like Czech beer (especially from 'tanks' - 400-1000 liter barrels that use gravity to get beer out and not CO2 like smaller kegs, which translates into much smoother and less sour taste), bavarian, namely Munich's Augustiner Edelstoff is by far the best lager from bottle I ever tasted. It easily beats any 'craft' beers I've experienced around the globe, and 0.5 lter bottle costs 1.2 euro in Munich's supermarkets. Makes me think its good for my health I don't live there, would probably become significant consumer. Also, still pending with tasting it from the barrels (which should be wooden in this case, unlike basically any other mass produced beers I am aware of). They also make stronger special for Oktoberfest, another todo

hef19898 4y ago
Edelstoff is good! And hey, every occassion to make stronger, seasonal beer is welcome: Oktoberfest, Starkbier, Easter, Christmas...
myvoiceismypass 4y ago
Co2 does not create a “sour” taste.
- GoldenRacer 4y ago
  Dissolved CO2 forms carbonic acid which like most acids has a sour taste. It's not as strong as something like citric or lactic acid but it's certainly present. I personally don't really think of it while drinking carbonated beer but I definitely notice it while drinking sparkling water without other flavors to distract me.
  - couchand 4y ago
    The reaction you describe exists but this is not generally referred to as sour in the context of beer tasting. Carbonic and citric acid are usually described as "tart" or "acidic" flavors, with "sour" generally being reserved for lactic or acetic acid.
    - GoldenRacer 4y ago
      The guy that initially commented on it being sour was talking about Czech beers and using Euros so I assumed they were European and English might not be their first language. Their language may not have the distinction you described. I believe German uses the same word for sour and acidic for example.
      - couchand 4y ago
        It's the difference between bissig, like a Berlinerweiss, and sauer, like a Lambic.
- zwieback 4y ago
  I make carbonated water at home and I get a LOT of CO2 into my bottles. It definitely tasted sour so I add a tiny bit of baking soda as and acid regulator.
mixermachine 4y ago
Augustiner Edelstoff is really good. You often also get it for even cheaper than 1,20€ per bottle (expensive for a german but quite cheap compared to most countries internationally). Augustiner Hell is also very good.
jansan 4y ago
Good alternatives to Edelstoff IMHO are Tegernseer Helles (even harder to get) and Büble Edelbräu. Recently I found that Weihenstephaner Helles tastes quite good, too.
nemo44x 4y ago
> Munich's Augustiner Edelstoff is by far the best lager from bottle I ever tasted. Yes. The first time I had Augustiner in Munich it was a revelation. Their beer garden in Munich is a magical place and the beer is amazing, served out of huge wooden casks. Edelstoff, Helles, etc. are available. For years I could never find it in the USA but now a couple places near me carry it and it's definitely a daily drinker. Simply the perfect lager. Beer in Prague is up there too. Pilsner Urquell serviced out of casks is really great.

hef19898 4y ago

Edelstoff is good! And hey, every occassion to make stronger, seasonal beer is welcome: Oktoberfest, Starkbier, Easter, Christmas...

myvoiceismypass 4y ago

Co2 does not create a “sour” taste.

GoldenRacer 4y ago
Dissolved CO2 forms carbonic acid which like most acids has a sour taste. It's not as strong as something like citric or lactic acid but it's certainly present. I personally don't really think of it while drinking carbonated beer but I definitely notice it while drinking sparkling water without other flavors to distract me.
- couchand 4y ago
  The reaction you describe exists but this is not generally referred to as sour in the context of beer tasting. Carbonic and citric acid are usually described as "tart" or "acidic" flavors, with "sour" generally being reserved for lactic or acetic acid.
  - GoldenRacer 4y ago
    The guy that initially commented on it being sour was talking about Czech beers and using Euros so I assumed they were European and English might not be their first language. Their language may not have the distinction you described. I believe German uses the same word for sour and acidic for example.
    - couchand 4y ago
      It's the difference between bissig, like a Berlinerweiss, and sauer, like a Lambic.
zwieback 4y ago
I make carbonated water at home and I get a LOT of CO2 into my bottles. It definitely tasted sour so I add a tiny bit of baking soda as and acid regulator.

mixermachine 4y ago

Augustiner Edelstoff is really good. You often also get it for even cheaper than 1,20€ per bottle (expensive for a german but quite cheap compared to most countries internationally). Augustiner Hell is also very good.

jansan 4y ago

Good alternatives to Edelstoff IMHO are Tegernseer Helles (even harder to get) and Büble Edelbräu. Recently I found that Weihenstephaner Helles tastes quite good, too.

nemo44x 4y ago

> Munich's Augustiner Edelstoff is by far the best lager from bottle I ever tasted. Yes. The first time I had Augustiner in Munich it was a revelation. Their beer garden in Munich is a magical place and the beer is amazing, served out of huge wooden casks. Edelstoff, Helles, etc. are available. For years I could never find it in the USA but now a couple places near me carry it and it's definitely a daily drinker. Simply the perfect lager. Beer in Prague is up there too. Pilsner Urquell serviced out of casks is really great.