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===American Pilsner=== | ===American Pilsner=== | ||
− | Many American [[Pale Lager|Pale Lagers]] are generically described as "Pilsner" beers. However, among home and craft brewers, these are not regarded as true Pilsners. Instead, the terms '''American Pilsner''', '''Classic American Pilsner''', or '''Pre-Prohibition American Pilsner''' are used to refer to the beers in the Pilsner style that were brewed by German and other immigrants in the United States before [[Prohibition]], and to the modern craft beers that have attempted to recreate that style. American Pilsners are usually brewed with American hop varieties and American [[six-row barley]], requiring the addition of [[fermentable adjuncts]], most traditionally [[maize]], to keep the body light. | + | Many American [[Pale Lager|Pale Lagers]] are generically described as "Pilsner" beers. However, among home and craft brewers, these are not regarded as true Pilsners. Instead, the terms '''American Pilsner''', '''Classic American Pilsner''', or '''Pre-Prohibition American Pilsner''' are used to refer to the beers in the Pilsner style that were brewed by German and other immigrants in the United States before [[Prohibition]], and to the modern craft beers that have attempted to recreate that style. American Pilsners are usually brewed with American hop varieties and American [[six-row barley]], requiring the addition of [[fermentable adjuncts]], most traditionally [[maize]], to keep the body light. An even lighter version, known as [[Western Lager]], developed after [[Prohibition]] into the standard American [[Pale Lager]] exemplified by Budweiser, Miller and Coors. |
==Brewing Pilsner== | ==Brewing Pilsner== |
Revision as of 13:56, 22 November 2007
The world's first golden lager, Pilsner, also called Pilsener, or Pils, is a crisp, light, but flavorful beer that showcases the flavor of continental European noble hops, especially Saaz. Although commonly used to refer to almost any relatively pale lager, there is a distinct Pilsner style that is distinguishable from other light colored, bottom-fermenting beers such as Munich Helles and American Pale Lager.
History of Pilsner
Modern Pilsner, and modern light-colored lager in general, was unveiled on October 5, 1842, at the new municipal brewery in the city of Plzen (called "Pilsen" in Germany) in Bohemia, now part of the modern-day Czech Republic. The brewer, Josef Groll, combined the new pale malts that were just becomeing available with German lagering techniques and local Saaz hops to create a new style of beer that became widely popular throughout Europe. The beer produced by the original Plzen brewery is now branded as Pilsner Urquell.
Types of Pilsner
The original Pilsner quickly spread throughout the world, but not without some local variations. It also provided the inspiration for many other light-colored beers. The most famous of these, Budweiser, took its name from a Bohemian Pilsner brewery and sometimes refers to itself as a "Pilsner", although its lack of hop flavor means it is probably better considered an American Pale Lager.
Bohemian Pilsner
The original Pilsner brewed in the Czech Republic, Bohemian Pilsner or Czech Pilsner features Saaz hops against a base of rich malt and soft water.
German Pilsner
German Pilsner tends to focus more on hops than the original Czech versions, in part because the German brewers lacked the very soft water of Plzen. German examples usually are more highly attenuated and more highly carbonated, resulting in a dry, refreshing character with less emphasis on malt character.
American Pilsner
Many American Pale Lagers are generically described as "Pilsner" beers. However, among home and craft brewers, these are not regarded as true Pilsners. Instead, the terms American Pilsner, Classic American Pilsner, or Pre-Prohibition American Pilsner are used to refer to the beers in the Pilsner style that were brewed by German and other immigrants in the United States before Prohibition, and to the modern craft beers that have attempted to recreate that style. American Pilsners are usually brewed with American hop varieties and American six-row barley, requiring the addition of fermentable adjuncts, most traditionally maize, to keep the body light. An even lighter version, known as Western Lager, developed after Prohibition into the standard American Pale Lager exemplified by Budweiser, Miller and Coors.
Brewing Pilsner
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Competition Styles
Both the BJCP and the GABF style guidelines recognize multiple styles of Pilsner. The GABF also recognizes a style called "International Pilsener" which is listed under the Pale Lager entry.
BJCP Style Guidelines
German Pilsner (Pils)
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Bohemian Pilsener
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Classic American Pilsner
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GABF Style Listings
German-Style Pilsener
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A classic German Pilsener is very light straw or golden in color and well hopped. Hop bitterness is high. Noble-type hop aroma and flavor are moderate and quite obvious. It is a well-attenuated, medium-bodied beer, but a malty residual sweetness can be perceived in aroma and flavor. Very low levels of sweet corn-like dimethylsulfide (DMS) character are below most beer drinker’s taste threshold. Other fermentation or hop related sulfur compounds, when perceived at low levels, may be characteristic of this style. Fruity esters and diacetyl should not be perceived. There should be no chill haze. Its head should be dense and rich. |
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Bohemian Style Pilsener
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Bohemian pilseners are medium bodied, and they can be as dark as a light amber color. This style balances moderate bitterness and noble-type hop aroma and flavor with a malty, slightly sweet, medium body. Extremely low levels of diacetyl and low levels of sweet corn-like dimethylsulfide (DMS) character, if perceived, are characteristic of this style and both may accent malt aroma. A toasted-, biscuit-like, bready malt character along with low levels of sulfur compounds may be evident at low levels. There should be no chill haze. Its head should be dense and rich. |
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American Style Pilsener
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This classic and unique pre-Prohibition American-style Pilsener is straw to deep gold in color. Hop bitterness, flavor and aroma are medium to high, and use of noble-type hops for flavor and aroma is preferred. Up to 25 percent corn and/or rice in the grist should be used. Malt flavor and aroma are medium. This is a light-medium to medium-bodied beer. Sweet corn-like dimethylsulfide (DMS), fruity esters and citrus flavors or aromas should not be perceived. Diacetyl is not acceptable. There should be no chill haze. |
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