Overall, Klaster is an amazingly complex lager, despite its lighter taste. Now before we begin, the Premium Lager usually takes back seat to Klaster’s frequent award winning, Winter Lager. Additionally, the remaining press tends to go to the very unique fermentation process that these Czech monks employ to craft their beer. Aside from praying really hard to their pagan beer god, Vergorra–just kidding, these monks only pray to the one true beer god, (that is, when they can stand up straight enough to pray)

Man, Klaster would hardly sell a drop if I were monking in this monkery– Oh right, the fermentation process- The beer ferments and ages sixty feet underground in caves below the brewery. I’m not exactly sure what the cave aging does for the beer, but this practice (along with the other brewing techniques unchanged since the reformation) sure are effective at making good brew.

If these jolly monks were making wine, it would be pinot noir. Their lager is delicate, but filled with a huge cornucopia of offsetting flavors. Being that the monastery has been making this recipe for a looong time (1570), this combination should not come as a shock to anyone, let alone Vergorra (Ok, I’ll stop making fun of the monks)- Additionally, this beer has a slight hint of citrus that the seasoned beer drinker should be able to taste. I would suggest drinking this fairly quickly, as it does start to fade as oxygen hits the beer. Point is, there are very few Pilzners that can get away with being as light as this one and still earn major points for taste. Generally beers have a hard time balancing sweetness and bitterness without losing both, here Klaster has gotten the job done- hey, it’s not like they’re out chasing women all day. Why you’ll get down on your knees and pray for a taste of this beer, you will… Oh yeah, and some guys at the World Beer Championships liked it well enough to give it a bronze medal…