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.
Contents
History of Pilsner
This section is a stub.
|
Types of Pilsner
This section is a stub.
|
Brewing Pilsner
This section is a stub.
|
Competition Styles
Both the BJCP and the GABF style guidelines recognize multiple styles of Pilsner.
BJCP Style Guidelines
2A. German Pilsner (Pils)
Vital Statistics | |
---|---|
OG | 1.044 - 1.050 |
FG | 1.008 - 1.013 |
IBU | 25 - 45 |
SRM | 2 - 5 |
ABV% | 4.4 - 5.2% |
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
Vital Statistics | |
---|---|
OG | 1.044 - 1.056 |
FG | 1.013 - 1.017 |
IBU | 35 - 45 |
SRM | 3.5 - 6 |
ABV% | 4.2 - 5.4% |
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.
Appearance: Very pale gold to deep burnished gold, brilliant to very clear, with a dense, long-lasting, creamy white head.
Flavor: Rich, complex maltiness combined with a pronounced yet soft and rounded bitterness and flavor from Saaz hops. Some diacetyl is acceptable, but need not be present. Bitterness is prominent but never harsh, and does not linger. The aftertaste is balanced between malt and hops. Clean, no fruity esters.
Mouthfeel: Medium-bodied (although diacetyl, if present, may make it seem medium-full), medium carbonation.
Overall Impression: Crisp, complex and well-rounded yet refreshing.
History: First brewed in 1842, this style was the original clear, light-colored beer.
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.
Ingredients: Soft water with low mineral content, Saaz hops, Moravian malted barley, Czech lager yeast.
Commercial Examples: Pilsner Urquell, Budweiser Budvar (Czechvar in the US), Czech Rebel, Staropramen, Gambrinus Pilsner, Dock Street Bohemian Pilsner
2C. Classic American Pilsner
Classic American Pilsner
| |||||||||
|