Pivní Filosof®
@pivnifilosof.bsky.social
Praguish-based translator and (retired?) beer writer from Argentina. Follow me and I may lead you to a pub.
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.
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.
November 9, 2025 at 1:04 PM
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.
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
November 2, 2025 at 12:56 PM
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.
October 19, 2025 at 7:29 AM
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
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
October 17, 2025 at 1:35 PM
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
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?
October 15, 2025 at 11:37 AM
Anyone interested?
It seems gang signs were already a thing in 16th century Netherlands
October 1, 2025 at 10:52 AM
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.
September 29, 2025 at 1:35 PM
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!
September 25, 2025 at 11:26 AM
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.
September 16, 2025 at 5:24 PM
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.
September 14, 2025 at 4:13 PM
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.
September 7, 2025 at 7:53 AM
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.
September 6, 2025 at 4:30 PM
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!
August 30, 2025 at 1:13 PM
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
August 26, 2025 at 9:14 AM
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.
The result was beautiful decadence.
August 24, 2025 at 5:00 PM
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.
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.
August 13, 2025 at 11:56 AM
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
July 24, 2025 at 11:43 AM
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.
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.
July 20, 2025 at 10:59 AM
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.
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!
July 18, 2025 at 2:24 PM
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.
July 17, 2025 at 1:47 PM
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."
July 16, 2025 at 4:04 PM
"'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"?
a woman is standing in a kitchen with her hands on her hips and says `` i wonder '' .
ALT: a woman is standing in a kitchen with her hands on her hips and says `` i wonder '' .
media.tenor.com
July 12, 2025 at 10:51 AM
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.
June 29, 2025 at 12:33 PM
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.
June 29, 2025 at 9:42 AM
Únětická Osmá is deputamňamdopičímadre on a day like this.
Someone's asking the important questions here...
How come the Statue of Liberty isn’t overrun by dudes with giantess fetishes just cranking it all the time?
June 27, 2025 at 4:10 PM
Someone's asking the important questions here...