Jan Stanik is our Global Head Tapster. He was the first Tapster to complete the intensive training at our brewery with our Beermaster, and he’s spent time pouring beers in our Tankovna bars around the world, spreading his passion for the history, tradition and taste of Pilsner Urquell.

We recently sat down with Jan over a Hladinka to discuss the details of his job and what being a Tapster means to him.

What role does the Tapster play?

The Tapster plays a really important role in the experience the customer has when drinking Pilsner Urquell. That’s why we say in Czech that the Brewer makes the beer and the Tapster perfects it. All the hard work of the Brewers at the brewery—which includes keeping the flavour of Pilsner Urquell consistent for 176 years—comes down to the moment that the beer is poured. Pilsner Urquell is a very delicate beer and it needs to be poured properly. If it’s not, it won’t taste the way it should.

The Tapster is the last link in a chain that begins with our hops and barley farmers and continues through our brewery. So the Tapster has to know how to pour perfect beers every time. And that also means knowing how to pour all the different Pilsner Urquell pours.

Besides pouring, the Tapster provides a kind of authority in the pub. Everyone who walks in and sees a Tapster behind the bar knows they’re in a pub that really cares about their beer.

What does being a Tapster mean to you?

I have the best job in the world! I love traveling to different Tankovna bars and teaching beer lovers about the history and culture of Pilsner Urquell.

It can be a challenge to convince customers that Pilsner Urquell should be served with foam. It’s something different, especially for people who are used to drinking English ales or porters. But really, once people have that first sip, they’re convinced. That’s a part of my job that I love too: seeing people change their minds.

So being a Tapster is kind of like being an ambassador for Pilsner Urquell. I get to put 176 years of history and tradition into every single pour. That’s a great feeling.

What are the most important skills for a Tapster?

First, you’ve got to develop the skills for the perfect pour. It’s not something you can learn overnight. It takes a lot of practice, and you have to be trained at the brewery by Robert Lobovsky, Pilsner Urquell’s Beermaster.

You’ve also got to be familiar with the history and traditions of Pilsner Urquell, and the unique elements of Czech pub culture.

Finally, you’ve got to be a social person who enjoys being around people. Being a Tapster can be very satisfying, especially if you like seeing people enjoy your work. Putting a smile on people’s faces by pouring delicious beers is something really special.

What’s the most challenging thing about your job?

Hmm… that’s a tough one. The job is so fun and satisfying that it’s hard to pick out something I don’t enjoy.

The Tapster training is a genuine challenge. It’s hard to learn so much information about the brewery in a short time, and it’s definitely difficult to master the art of pouring Pilsner Urquell the way it’s meant to be, beer after beer. It’s something that you have to work hard to master over months and years. But it’s definitely worth it!