{"id":2763,"date":"2026-07-28T11:25:46","date_gmt":"2026-07-28T11:25:46","guid":{"rendered":"https:\/\/www.iforbes.cz\/?p=2763"},"modified":"2026-07-28T11:25:46","modified_gmt":"2026-07-28T11:25:46","slug":"zena-za-pipou-ktera-meni-pohled-na-cepovani-piva","status":"publish","type":"post","link":"https:\/\/www.iforbes.cz\/index.php\/2026\/07\/28\/zena-za-pipou-ktera-meni-pohled-na-cepovani-piva\/","title":{"rendered":"\u017dena za p\u00edpou, kter\u00e1 m\u011bn\u00ed pohled na \u010depov\u00e1n\u00ed piva"},"content":{"rendered":"\n

Krist\u00fdna Plesarov\u00e1 cht\u011bla po deseti letech v gastronomii zm\u011bnu. Nakonec ale z oboru neode\u0161la, jen se v n\u011bm posunula \u00fapln\u011b jin\u00fdm sm\u011brem. V Pilsner Urquell: The Original Beer Experience v centru Prahy dnes stoj\u00ed za v\u00fd\u010depem, prov\u00e1z\u00ed hosty \u010deskou pivn\u00ed kulturou a ukazuje, \u017ee spr\u00e1vn\u011b na\u010depovan\u00e9 pivo nen\u00ed samoz\u0159ejmost. Za ka\u017edou hladinkou, \u0161nytem nebo ml\u00edkem se skr\u00fdv\u00e1 technika, cit, pr\u00e1ce s lidmi i schopnost zvl\u00e1dnout ruch m\u00edsta, kam denn\u011b p\u0159ich\u00e1zej\u00ed n\u00e1v\u0161t\u011bvn\u00edci z cel\u00e9ho sv\u011bta.<\/strong><\/p>\n\n\n\n

Krist\u00fdna se v gastronomii pohybuje u\u017e deset let. K tapsterstv\u00ed ji ale p\u0159ivedla sp\u00ed\u0161 n\u00e1hoda ne\u017e dlouholet\u00fd sen. Ve chv\u00edli, kdy za\u010dala uva\u017eovat o odchodu z oboru a tou\u017eila po nov\u00fdch zku\u0161enostech, poslala \u017eivotopis do Pilsner Urquell: The Original Beer Experience (PUX) na V\u00e1clavsk\u00e9m n\u00e1m\u011bst\u00ed v Praze. P\u016fvodn\u011b m\u011blo j\u00edt jen o brig\u00e1du na p\u0159echodn\u00e9 obdob\u00ed. V PUX j\u00ed ale m\u00edsto pozice ambasadorky nab\u00eddli pr\u00e1ci tapsterky. \u201eZa tohle rozhodnut\u00ed jsem dodnes neskute\u010dn\u011b r\u00e1da. V\u00fd\u010depn\u00ed pr\u00e1ce m\u011b za\u010dala nesm\u00edrn\u011b bavit a po\u0159\u00e1d se m\u00e1m kam posouvat, co\u017e je pro m\u011b kl\u00ed\u010dov\u00e9,\u201c<\/em> hodnot\u00ed zp\u011btn\u011b.<\/p>\n\n\n\n

\u017dena za p\u00edpou po\u0159\u00e1d p\u0159ekvap\u00ed<\/strong><\/p>\n\n\n\n

A\u010d to m\u016f\u017ee p\u016fsobit jako kli\u0161\u00e9, pivovarnictv\u00ed a v\u00fd\u010depn\u00ed \u0159emeslo jsou po\u0159\u00e1d vn\u00edman\u00e9 hlavn\u011b jako dom\u00e9na mu\u017e\u016f. \u017dena za v\u00fd\u010depem tak u n\u011bkter\u00fdch host\u016f st\u00e1le vyvol\u00e1 p\u0159ekvapen\u00ed, v\u011bt\u0161inou jde ale sp\u00ed\u0161e o nezvyk ne\u017e o negativn\u00ed reakci. V PUX p\u016fsob\u00ed celkem 14 tapster\u016f, z toho 3 \u017eeny. \u201eC\u00edt\u00edm se v tom prost\u0159ed\u00ed moc dob\u0159e. Ur\u010dit\u011b k tomu pomohli i kolegov\u00e9, proto\u017ee m\u011b mezi sebe okam\u017eit\u011b p\u0159ijali, a t\u00edm p\u00e1dem bylo v\u0161echno jednodu\u0161\u0161\u00ed,\u201c<\/em> \u0159\u00edk\u00e1 Krist\u00fdna. Podobn\u011b podle n\u00ed reaguj\u00ed i n\u00e1v\u0161t\u011bvn\u00edci. \u201eHost\u00e9 z velk\u00e9 v\u011bt\u0161iny reaguj\u00ed pozitivn\u011b. V\u017edy je to mile p\u0159ekvap\u00ed, obzvl\u00e1\u0161\u0165 na \u0160kole \u010depov\u00e1n\u00ed, kde s nimi tr\u00e1v\u00edme v\u00edce \u010dasu,\u201c<\/em> dod\u00e1v\u00e1.<\/p>\n\n\n\n

Pr\u00e1ce tapsterky nav\u00edc nen\u00ed tot\u00e9\u017e jako pr\u00e1ce klasick\u00e9 v\u00fd\u010depn\u00ed. PUX je z\u00e1\u017eitkov\u00e1 expozice, tak\u017ee Krist\u00fdnin b\u011b\u017en\u00fd pracovn\u00ed den m\u016f\u017ee b\u00fdt velmi rozmanit\u00fd. Chv\u00edli stoj\u00ed za v\u00fd\u010depem, pot\u00e9 se \u00fa\u010dastn\u00ed prohl\u00eddky, zapojuje se do \u010d\u00e1sti v\u011bnovan\u00e9 sl\u00e1dkovi Josefu Grollovi, serv\u00edruje host\u016fm ochutn\u00e1vku \u0161nytu a pozd\u011bji u\u010d\u00ed ve \u0160kole \u010depov\u00e1n\u00ed. Ka\u017ed\u00e1 sm\u011bna je jin\u00e1, co\u017e ji bav\u00ed. Velk\u00fd rozd\u00edl je tak\u00e9 v klientele. \u201eDoposud jsem se v \u017e\u00e1dn\u00e9 jin\u00e9 pr\u00e1ci nesetkala s t\u00edm, \u017ee bych obsluhovala tolik lid\u00ed z r\u016fzn\u00fdch kout\u016f sv\u011bta,\u201c<\/em> popisuje Krist\u00fdna. \u201eV PUX s hosty podle m\u011b mluv\u00edme mnohem v\u00edc, ne\u017e je zvykem v ostatn\u00edch restaurac\u00edch,\u201c<\/em> dopl\u0148uje.<\/p>\n\n\n\n

Dobr\u00e9 pivo za\u010d\u00edn\u00e1 u skla<\/strong><\/p>\n\n\n\n

Dal\u0161\u00ed v\u011bc, kter\u00e1 Krist\u00fdnu na jej\u00edm \u0159emesle bav\u00ed, je mo\u017enost vyvracet za\u017eit\u00e9 m\u00fdty o pivu. \u010cast\u00e1 je podle n\u00ed t\u0159eba p\u0159edstava, \u017ee \u010depov\u00e1n\u00ed znamen\u00e1 jen oto\u010dit kohoutem. V praxi ale z\u00e1le\u017e\u00ed u\u017e na samotn\u00e9 p\u0159\u00edprav\u011b skla: sklenice mus\u00ed b\u00fdt spr\u00e1vn\u011b umyt\u00e1, vychlazen\u00e1 a mokr\u00e1. \u201eD\u016fle\u017eit\u00e9 je dr\u017eet sklenici ve spr\u00e1vn\u00e9m \u00fahlu, \u010depovat po skle a spr\u00e1vn\u011b trefit pom\u011br p\u011bny a piva. V\u017edy m\u011b bav\u00ed sledovat reakce \u017e\u00e1k\u016f ve \u0160kole \u010depov\u00e1n\u00ed, kdy\u017e zjist\u00ed, co v\u0161echno je d\u016fle\u017eit\u00e9 dodr\u017eet, aby si na pivu opravdu pochutnali,\u201c<\/em> vysv\u011btluje.<\/p>\n\n\n\n

Podle Krist\u00fdny p\u0159itom nejde jen o estetiku, ale p\u0159\u00edmo o chu\u0165 piva. \u201eSklo a samotn\u00e1 technika \u010depov\u00e1n\u00ed ovliv\u0148uj\u00ed v\u00fdslednou chu\u0165 hodn\u011b. Pokud sklenice nebyla vychlazen\u00e1, mokr\u00e1 a spr\u00e1vn\u011b umyt\u00e1, podep\u00ed\u0161e se to na p\u011bn\u011b i na pivu. Kdy\u017e m\u00e1m pivo pu\u0161t\u011bn\u00e9 na p\u0159\u00edli\u0161 velkou rychlost, nem\u00e1m prostor vytvo\u0159it p\u011bnu a pivo zvl\u00e1\u0161\u0165, a t\u00edm se zkaz\u00ed \u0159\u00edz piva. Nesm\u00ed se zapomenout, \u017ee se v\u017edy \u010depuje nejd\u0159\u00edv p\u011bna a potom pivo do piva, p\u0159\u00edpadn\u011b p\u011bna do p\u011bny,\u201c<\/em> podot\u00fdk\u00e1.<\/p>\n\n\n\n

V r\u00e1mci \u0160koly \u010depov\u00e1n\u00ed se \u00fa\u010dastn\u00edci v PUX dozv\u00eddaj\u00ed, jak spr\u00e1vn\u011b \u010depovat t\u0159i z\u00e1kladn\u00ed styly typick\u00e9 pro plze\u0148sk\u00fd le\u017e\u00e1k: hladinku, \u0161nyt a ml\u00edko. Podle Krist\u00fdny hosty nejv\u00edce p\u0159ekvapuje pr\u00e1v\u011b ml\u00edko, proto\u017ee nen\u00ed p\u0159\u00edli\u0161 zn\u00e1m\u00e9 ani mezi \u010cechy, nato\u017e mezi zahrani\u010dn\u00edmi n\u00e1v\u0161t\u011bvn\u00edky. Specifick\u00e9 je i zp\u016fsobem konzumace. Spr\u00e1vn\u011b by se m\u011blo vyp\u00edt rychle, aby se p\u011bna nestihla prom\u011bnit zp\u00e1tky v pivo. Sama ale nejrad\u011bji vysv\u011btluje \u0161nyt, proto\u017ee se za n\u00edm podle n\u00ed skr\u00fdv\u00e1 v\u00edc, ne\u017e si lid\u00e9 \u010dasto uv\u011bdomuj\u00ed.<\/p>\n\n\n\n

Krist\u00fdna se za p\u00edpou v\u011bt\u0161inu \u010dasu dr\u017e\u00ed tradice plze\u0148sk\u00fdch sl\u00e1dk\u016f, proto\u017ee chce, aby ka\u017ed\u00e9 na\u010depovan\u00e9 pivo chutnalo p\u0159esn\u011b tak, jak m\u00e1. Trochu odli\u0161n\u011b ale \u010depuje ml\u00edko. \u201eKrou\u017eiv\u00fdmi pohyby h\u00fdbu sklenic\u00ed po obvodu kohoutu, dokud nen\u00ed pln\u00e1 po okraj. St\u00e1le \u010depuji po skle, ale vypad\u00e1 to v\u00edc fancy a host\u016fm se to opravdu l\u00edb\u00ed,\u201c<\/em> popisuje sv\u016fj osobit\u00fd rukopis.<\/p>\n\n\n\n

Gastro nen\u00ed pro ka\u017ed\u00e9ho<\/strong><\/p>\n\n\n\n

S roz\u0161\u00ed\u0159en\u00fdm n\u00e1zorem, \u017ee gastronomie je vhodn\u00e1 prakticky pro ka\u017ed\u00e9ho, Krist\u00fdna nesouhlas\u00ed. V tomto oboru toti\u017e podle n\u00ed nejde jen o technick\u00e9 dovednosti, ale hlavn\u011b o empatii, komunikaci a schopnost fungovat pod tlakem. \u010clov\u011bk by m\u011bl m\u00edt pr\u00e1ci alespo\u0148 trochu r\u00e1d, zvl\u00e1dat kontakt s lidmi a um\u011bt si zachovat p\u0159\u00edjemn\u00e9 vystupov\u00e1n\u00ed i ve stresu. \u201eV\u00fd\u010depn\u00ed pr\u00e1ce se d\u00e1 nau\u010dit, ale je d\u016fle\u017eit\u00e9, aby m\u011bl \u010dlov\u011bk k pivu kladn\u00fd vztah a aby ho pr\u00e1ce bavila,\u201c<\/em> upozor\u0148uje.<\/p>\n\n\n\n

Za z\u00e1klad dobr\u00e9ho servisu sama pova\u017euje mil\u00e9 a usm\u011bvav\u00e9 vystupov\u00e1n\u00ed. M\u00e1-li host jinou preferenci, je podle n\u00ed d\u016fle\u017eit\u00e9 mu v r\u00e1mci mo\u017enost\u00ed vyhov\u011bt. Z jej\u00ed zku\u0161enosti plat\u00ed, \u017ee kdy\u017e jsou host\u00e9 p\u0159\u00edv\u011btiv\u00ed, r\u00e1da pro n\u011b ud\u011bl\u00e1 n\u011bco nav\u00edc. N\u011bkdy jim nap\u0159\u00edklad d\u00e1 pivo na sv\u016fj \u00fa\u010det, d\u00edky \u010demu\u017e odch\u00e1zej\u00ed spokojen\u00ed a s p\u0159\u00edjemn\u00fdm z\u00e1\u017eitkem. Jde o drobnosti, ale v ru\u0161n\u00e9 a dynamick\u00e9 Beer Hall \u010dasto pr\u00e1v\u011b ony rozhoduj\u00ed o tom, jestli si host odnese jen dob\u0159e na\u010depovan\u00e9 pivo, nebo i osobn\u00ed vzpom\u00ednku.<\/p>\n\n\n\n

S atmosf\u00e9rou podniku se p\u0159itom p\u0159irozen\u011b m\u011bn\u00ed i rytmus cel\u00e9 sm\u011bny. Dobr\u00fd pracovn\u00ed den podle Krist\u00fdny vypad\u00e1 tak, \u017ee pivo te\u010de spr\u00e1vn\u011b, nep\u011bn\u00ed v\u00edc, ne\u017e m\u00e1, hraje dobr\u00e1 muzika, host\u00e9 jsou mil\u00ed a t\u00fdm funguje. \u201e\u0160patn\u00fd den je p\u0159esn\u00fd opak. Kdy\u017e se pokaz\u00ed jedna v\u011bc, vz\u00e1p\u011bt\u00ed se \u010dasto sesype v\u0161echno. V t\u011bchto momentech se ale sna\u017e\u00edme s kolegy navz\u00e1jem podr\u017eet a spole\u010dn\u011b to zvl\u00e1dnout,\u201c<\/em> popisuje.<\/p>\n\n\n\n

V\u00edc ne\u017e \u010dlov\u011bk za p\u00edpou<\/strong><\/p>\n\n\n\n

Na podobn\u00e9m principu stoj\u00ed i \u0160kola \u010depov\u00e1n\u00ed. B\u011bhem zhruba hodinov\u00e9ho kurzu si \u00fa\u010dastn\u00edci pod veden\u00edm zku\u0161en\u00fdch tapster\u016f sami vyzkou\u0161ej\u00ed, jak spr\u00e1vn\u011b na\u010depovat Pilsner Urquell, a osvoj\u00ed si z\u00e1kladn\u00ed techniky typick\u00e9 pro plze\u0148sk\u00fd le\u017e\u00e1k. Sou\u010d\u00e1st\u00ed je tak\u00e9 v\u00fdklad o pivn\u00ed kultu\u0159e, p\u00e9\u010di o sklo, spr\u00e1vn\u00e9 teplot\u011b nebo pr\u00e1ci s p\u011bnou, tedy o detailech, kter\u00e9 se prom\u00edtaj\u00ed do v\u00fdsledn\u00e9 chuti piva. Pro \u0159adu n\u00e1v\u0161t\u011bvn\u00edk\u016f je to moment, kdy se b\u011b\u017en\u00e9 posezen\u00ed u piva za\u010dne m\u011bnit v z\u00e1\u017eitek a kdy pochop\u00ed, \u017ee za dob\u0159e na\u010depovan\u00fdm le\u017e\u00e1kem nen\u00ed jen rutina, ale konkr\u00e9tn\u00ed \u0159emeslo.<\/p>\n\n\n\n

Pr\u00e1v\u011b to je podle Lidije Kova\u0159\u00edk, CEO Pilsner Urquell: The Original Beer Experience, pro cel\u00fd koncept d\u016fle\u017eit\u00e9. \u201eLid\u00e9 si \u010dasto mysl\u00ed, \u017ee dobr\u00e9 pivo je samoz\u0159ejmost. Ve \u0160kole \u010depov\u00e1n\u00ed si ale sami vyzkou\u0161ej\u00ed, \u017ee to nen\u00ed jen o oto\u010den\u00ed kohoutem. Najednou za\u010dnou vn\u00edmat, kolik drobn\u00fdch v\u011bc\u00ed rozhoduje o v\u00fdsledku: sklo, p\u011bna, teplota i samotn\u00e1 pr\u00e1ce tapstera za v\u00fd\u010depem. Pr\u00e1v\u011b tapste\u0159i jim to dok\u00e1\u017eou p\u0159edat nejl\u00e9pe, proto\u017ee za t\u00edm v\u00fd\u010depem opravdu stoj\u00ed ka\u017ed\u00fd den,\u201c<\/em> \u0159\u00edk\u00e1.<\/p>\n\n\n\n

I proto v PUX tapste\u0159i nep\u016fsob\u00ed jen jako lid\u00e9 za p\u00edpou. Jsou z\u00e1rove\u0148 hostiteli, pr\u016fvodci, lektory i ambasadory \u010desk\u00e9 pivn\u00ed kultury pro n\u00e1v\u0161t\u011bvn\u00edky z cel\u00e9ho sv\u011bta. Pr\u00e1v\u011b tahle prom\u011bnlivost je pro Krist\u00fdnu jedn\u00edm z d\u016fvod\u016f, pro\u010d ji pr\u00e1ce po\u0159\u00e1d bav\u00ed. \u201eKa\u017ed\u00e1 sm\u011bna je v n\u011b\u010dem rozd\u00edln\u00e1, co\u017e m\u011b bav\u00ed, proto\u017ee to nen\u00ed pracovn\u00ed stereotyp,\u201c<\/em> shrnuje. A mo\u017en\u00e1 pr\u00e1v\u011b v tom je podstata \u0159emesla: dob\u0159e na\u010depovan\u00e9 pivo nen\u00ed jen technika, ale i zp\u016fsob, jak host\u016fm p\u0159edat kus \u010desk\u00e9 pivn\u00ed tradice.<\/p>\n\n\n\n

Foto: PUX<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Krist\u00fdna Plesarov\u00e1 cht\u011bla po deseti letech v gastronomii zm\u011bnu. Nakonec ale z oboru neode\u0161la, jen se v n\u011bm posunula \u00fapln\u011b<\/p>\n","protected":false},"author":1,"featured_media":2764,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout"},"categories":[53],"tags":[713,715,712,501,714],"_links":{"self":[{"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/posts\/2763"}],"collection":[{"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/comments?post=2763"}],"version-history":[{"count":1,"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/posts\/2763\/revisions"}],"predecessor-version":[{"id":2765,"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/posts\/2763\/revisions\/2765"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/media\/2764"}],"wp:attachment":[{"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/media?parent=2763"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/categories?post=2763"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.iforbes.cz\/index.php\/wp-json\/wp\/v2\/tags?post=2763"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}