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| | [[Category:Lager styles]] | | [[Category:Lager styles]] |
| | [[Category:Czech beer styles]] | | [[Category:Czech beer styles]] |
| − | [[Category:German beer styls]] | + | [[Category:German beer styles]] |
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| | The classic European lager, '''Pilsner''' or '''Pilsener''' is a crisp, light, but flavorful beer that showcases the flavor of continental European [[noble hops]], especially [[Saaz]]. | | The classic European lager, '''Pilsner''' or '''Pilsener''' is a crisp, light, but flavorful beer that showcases the flavor of continental European [[noble hops]], especially [[Saaz]]. |
Revision as of 13:57, 28 September 2007
The classic European lager, Pilsner or Pilsener is a crisp, light, but flavorful beer that showcases the flavor of continental European noble hops, especially Saaz.
History of Pilsner
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Types of Pilsner
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Brewing Pilsner
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Competition Styles
Both the BJCP and the GABF style guidelines recognize multiple styles of Pilsner.
BJCP Style Guidelines
2A. German Pilsner (Pils)
| Vital Statistics
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| OG
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1.044 - 1.050
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| FG
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1.008 - 1.013
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| IBU
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25 - 45
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| SRM
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2 - 5
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| ABV%
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4.4 - 5.2%
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Aroma: Typically features a light grainy malt character (sometimes Graham cracker-like) and distinctive flowery or spicy noble hops. Clean, no fruity esters, no diacetyl. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from pils malt).
Appearance: Straw to light gold, brilliant to very clear, with a creamy, long-lasting white head.
Flavor: Crisp and bitter, with a dry to medium-dry finish. Moderate to moderately-low yet well attenuated maltiness, although some grainy flavors and slight malt sweetness are acceptable. Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste. Hop flavor can range from low to high but should only be derived from German noble hops. Clean, no fruity esters, no diacetyl.
Mouthfeel: Medium-light body, medium to high carbonation.
Overall Impression: Crisp, clean, refreshing beer that prominently features noble German hop bitterness accentuated by sulfates in the water.
History: A copy of Bohemian Pilsener adapted to brewing conditions in Germany.
Comments: Drier and crisper than a Bohemian Pilsener with a bitterness that tends to linger more in the aftertaste due to higher attenuation and higher-sulfate water. Lighter in body and color, and with higher carbonation than a Bohemian Pilsener. Modern examples of German pilsners tend to become paler in color, drier in finish, and more bitter as you move from South to North in Germany.
Ingredients: Pilsner malt, German hop varieties (especially noble varieties such as Hallertauer, Tettnanger and Spalt for taste and aroma), medium sulfate water, German lager yeast.
Commercial Examples: Bitburger, Warsteiner, König Pilsener, Jever Pils, Holsten Pils, Spaten Pils, Victory Prima Pils, Brooklyn Pilsner, Trumer Pils
2B. Bohemian Pilsener
Bohemian Pilsener
| 2B. Bohemian Pilsener
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Vital Statistics
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| BJCP Style Guideline Definition (2004)
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| IBUs: 35-45
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SRM: 3.5-6
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OG: 1.044-1.056
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FG: 1.013-1.017
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ABV: 4.2-5.4
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| Aroma: Rich with complex malt and a spicy, floral Saaz hop bouquet. Some diacetyl is acceptable, but need not be present. Otherwise clean, with no fruity esters.
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| Appearance: Very pale gold to deep burnished gold, brilliant to very clear, with a dense, long-lasting, creamy white head.
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| Flavor: Rich with complex malt and a spicy, floral Saaz hop bouquet. Some diacetyl is acceptable, but need not be present. Otherwise clean, with no fruity esters.
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| Mouthfeel: Medium-bodied (although diacetyl, if present, may make it seem medium-full), medium carbonation.
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| Overall Impression: Rich with complex malt and a spicy, floral Saaz hop bouquet. Some diacetyl is acceptable, but need not be present. Otherwise clean, with no fruity esters.
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| History: First brewed in 1842, this style was the original clear, light-colored beer.
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| Comments: Uses Moravian malted barley and a decoction mash for rich, malt character. Saaz hops and low sulfate, low carbonate water provide a distinctively soft, rounded hop profile. Traditional yeast sometimes can provide a background diacetyl note. Dextrins provide additional body, and diacetyl enhances the perception of a fuller palate.
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| Ingredients: Soft water with low mineral content, Saaz hops, Moravian malted barley, Czech lager yeast.
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| Commercial Examples: Pilsner Urquell, Budweiser Budvar (Czechvar in the US), Czech Rebel, Staropramen, Gambrinus Pilsner, Dock Street Bohemian Pilsner
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2C. Classic American Pilsner
Classic American Pilsner
| 2C. Classic American Pilsner
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Vital Statistics
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| BJCP Style Guideline Definition (2004)
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| IBUs: 25-40
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SRM: 3-6
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OG: 1.044-1.060
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FG: 1.010-1.015
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ABV: 4.4-6
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| Aroma: Low to medium grainy, corn-like or sweet maltiness may be evident (although rice-based beers are more neutral). Medium to moderately high hop aroma, often classic noble hops. Clean lager character, with no fruitiness or diacetyl. Some DMS is acceptable.
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| Appearance: Yellow to deep gold color. Substantial, long lasting white head. Bright clarity.
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| Flavor: Low to medium grainy, corn-like or sweet maltiness may be evident (although rice-based beers are more neutral). Medium to moderately high hop aroma, often classic noble hops. Clean lager character, with no fruitiness or diacetyl. Some DMS is acceptable.
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| Mouthfeel: Medium body and rich, creamy mouthfeel. Medium to high carbonation levels.
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| Overall Impression: Low to medium grainy, corn-like or sweet maltiness may be evident (although rice-based beers are more neutral). Medium to moderately high hop aroma, often classic noble hops. Clean lager character, with no fruitiness or diacetyl. Some DMS is acceptable.
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| History: A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them when they settled in America. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby.
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| Comments: The classic American Pilsner was brewed both pre-Prohibition and post-Prohibition with some differences. OGs of 1.050-1.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1.044-1.048 after Prohibition. Corresponding IBUs dropped from a pre-Prohibition level of 30-40 to 25-30 after Prohibition.
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| Ingredients: Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. Native American hops such as Clusters, traditional continental noble hops, or modern noble crosses (Ultra, Liberty,Crystal) are also appropriate. Modern American hops such as Cascade are inappropriate. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste.
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| Commercial Examples: Occasional brewpub and microbrewery specials
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