To be a good Tapster you need to be passionate, be easy to get on with, and be social as you need to talk to customers a lot. I fell in love with tank beer at Bistro Boheme. After you’ve tried unpasteurised beer, there’s no point drinking anything else. I adore the Tapster pours. They are old ways of pouring that no other beer uses. I love the way it’s so traditional – the same taste, same ingredients, same colour. Going to Plzeň was a dream. I loved every second. Nowadays we have several regulars – štamgasts – in the bar. They come in every evening and drink Šnyts. They create the atmosphere here. I actually text them when a tank opens and they’re here within five minutes. I don’t know if it’s true, but people say they only drink Pilsner Urquell when I pour it!
If you were a beer, what beer would you be?
It would have to be Pilsner Urquell. I love it passionately. It’s unlike any other beer I’ve tried. And there’s hardly any CO2 so it doesn’t fill you up.