Beer Styles 201 – Pilsners
Born in 1842 in Plzeň, Czech Republic this was one of the first blond beer styles and the inspiration for most of the world’s beer today.
By The Beer Community on Mar. 22, 2016
Style Name: Pilsner Lager (usually just Pilsner, but can also be spelled Pilsener)
Substyle/Region: The Czech Republic and Germany
Appearance: Full white head with a gold, deep gold or pale amber colour. This beer is usually crystal clear.
Flavour & Aroma: The malt gives this beer a grainy or fresh bread flavour. It has a pronounced bitterness from the hops which also give it a grassy herbal or earthy character.
Palate & Mouthfeel: Pilseners are highly carbonated with a bit of weight. Their crisp hop bitterness tends to linger in the finish.
Food Pairings: This crisp refreshing beer cuts right through spice, so it is great with Jerk chicken or spicy blackened fish. Not into spice? It also goes nicely with baked ham and mussels.
Comments: You may see on some Czech Pilsners it is written as Bohemian Pilsner. That is because when the beer was created that was the name of the area and it continues to be a province of the Czech Republic.
Serving Suggestions: Pilsners should be poured with some head/foam, after all, that’s how it’s done in the Czech Republic. 3 fingers worth will usually suffice.
Similar Beer Styles: Blonde
Learn more about beer styles:
Beer Styles: The Ingredients (Part Two: Hops)
In the second part of this series on the ingredients of beer, we will examine hops, the additive that provides an assortment of flavours to beer.
Beer Varieties: The Origins (Part Two: Gravity)
Original Gravity, Specific Gravity, Final Gravity find out what it all means as we continue on our beer variety journey.
Beer Styles 201: Belgian / White IPA
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Beer Varieties: The Origins (Part Four: Bitterness)
In this series, we are looking at what characterises the hundreds of styles of beers that are available. So far we have looked at how gravities and alcohol by volume (ABV.) are calculated, and how colour is measured and named. In this article, we will examine bitterness, the counterbalance to the sweetness from the malt, which is derived mostly from the hops.