A modern icon in beer history, the first pilsner was produced in 1842 by Bavarian brewer Josef Groll. The German pilsner was later brought to America in the mid-19th century by German immigrants. This pale lager beer is named after its city of origin, the city of Plzeň in Bohemia (a historical region of the Czech Republic), translated as "pilsner" in German.
Sometimes simply called “pils”, the German-style pilsner is a light-bodied and highly attenuated lager brewed from barley malt. Pilsners are known for their signature golden color, bitter taste, excellent head retention, and floral hop aroma. With its light straw to golden color, brilliant clarity, and malty sweetness, this pale lager has captivated the attention and taste buds of beer enthusiasts from all over the globe. Read on to uncover the unique flavor profile of the pilsner.
What Flavors Do You Find in a German Pilsner (or Pilsener)?
The German Beer Purity Law and How it Impacts the Pilsner
The German-style pilsner is the ancestor of the vast majority of commercially brewed golden lager beers in the world today, though most are not made to the same standard as the original. What makes a German pilsner distinct from other golden lagers is in its limited list of ingredients, as dictated by The German Beer Purity Law (Reinheitsgebot). As it turns out, the Germans are very specific about what is and isn't allowed in their beer!
The German Beer Purity Law was enacted over 500 years ago in an effort to preserve the character and quality of German beer. Traditionally, only water, barley, and hops were to be added to German brews; however, yeast has more recently been accepted as a necessary addition to these historical standards. The German-style pilsner is no exception to the Reinheitsgebot law, containing only German noble hops, pilsner malt, lager yeast, and, of course, water.
Hoppy Bitterness: How Late Hopping with Noble Hops Shapes the Pilsner Profile
The hop flavor of a pilsner is moderate, yet obvious, due to the use of late hopping. Late hopping is the addition of hops during the latter part of the kettle boil, a technique used to add hop flavor, bitterness, and aroma to beer. The medium to high hop bitterness that can be found in a German-style pilsner comes from the use of German noble-type hops, a traditional variety of hops that were among the key ingredients used to make the first European beers.
What Are German Noble Hops?
There are four varieties of noble hops: Hallertau, Saaz, Spalt, and Tettnang. Of the four, Hallertau and Spalt are most commonly used in German-style pilsners. Hallertau, which is grown in the Bavarian region of the same name, bears floral undertones and a strong, spicy flavor. Spalt, named after Nuremberg's Spalter region in southeastern Germany, is the least widely used of the noble hops and offers a slightly spicy and mild, but very hoppy flavor.
Because of the use of noble hops, the pilsner has a very delicate flowery, spicy, herbal, or sometimes earthy hop character. But what makes a pils even more unique is the balance it strikes between malt and hop flavors.
Delicate Maltiness: What Pilsner Malt Does for the Flavor of a Pils
Pilsner malt, a type of pale lager malt made from two-row spring barley, lends a sweet, malty residual aroma to this pale lager. Because pilsner malt provides a delicate maltiness, it is popular not only in traditional pilsner beers and their modern variations but also in other light beers, including blonde Belgian ales and lagers. Bready or light biscuity notes can be attributed to the addition of this malt.
Getting Technical: Alcohol By Volume (ABV) and International Bitterness Units (IBU)
The standard alcohol by volume measurement for a German-style pilsner ranges between 4.6% and 5.3%, but the flavor of alcohol is generally not detectable and, therefore, doesn't play a role in its overall flavor profile.
Although not a strictly regulated statistic in brewing, looking at a beer's IBUs (International Bitterness Units) can give you a general idea as to how bitter a beer might be. A German-style pilsner's IBUs range from 25-50, but it's important to note that people tend to perceive bitterness differently. While a pilsner may sit in the mid-range empirically, bitterness is subjective, so each drinker's perception of this beer's bitterness levels will vary.
Esters, Phenols, and Fermentation By-Products, Oh My!
Esters, the largest group of flavor compounds in alcoholic beverages, are known to generate fruity aromas in beer and are not typically found in German-style pilsners. Likewise, phenols, which can cause a drying, mouth-puckering astringency or clove-like, medicinal, and smoky flavors, are not typically found in pilsners. The absence of esters and phenols gives the pilsner that approachable, balanced, malty, bitter beer flavor beloved by the world's beer drinkers.
Very low levels of dimethyl sulfide or DMS, a natural result of malting and mashing, may be present due to the presence of S-methylmethionine (SMM), the precursor compound to DMS, in pilsner malt. SMM is produced during the germination of barley, a key step in malting. DMS aromas, which are described as having a corn-like smell, may be present in a pilsner but would likely remain undetectable to most beer drinkers, save those with trained or sensitive palates.
Sensations: Body, Finish, Attenuation, and Carbonation
Body refers to the weight or thickness of a beer. A pilsner generally boasts a medium or soft body, with medium to high carbonation levels (perceived visually as medium to fast-rising bubbles). The carbonation levels of a pils clear the palate and create the impression of a lighter-bodied beer. Pilsners are generally well-attenuated, dry, and crisp. A bitter aftertaste and light malt flavor may linger in its short length (less than 15 seconds) finish.
How to Best Enjoy Your Pilsner: Glassware, Serving Temperature, and Pairings
A German pilsner is best enjoyed in a beer flute (not to be confused with a champagne flute) to retain a pillowy head while also allowing the drinker to gaze upon the brilliant clarity of this pale lager when not sipping. The slender shape of this tall glass ensures that the floral, hoppy aromas of the pilsner tantalize your nose as you tilt back each sip. A pilsner is best served at a temperature of 40-45° F for best mouthfeel, carbonation, and flavor distribution.
When serving pilsner with a meal, shellfish, chicken, and salads make great pairings to this pale lager. White cheddar makes a great snack to serve with a pils, and shortbread cookies are a surefire winner for a pilsner drinker with a sweet tooth. If you're looking for something to munch on while enjoying the German Pilsener at Lowercase Brewing's taproom, we highly recommend our Pretzel Board or Ozaku Pan to complement the bready, malty flavors of our Pilsener.
The German pilsner is a classic offering at breweries worldwide and is widely considered the golden standard for golden lagers. Whether you're looking to try your first lager of this style or simply your next German-style pilsner, Lowercase Brewing's German Pilsener is a crisp, light, and malty brew that's sure to hit the spot. Visit the taproom at Lowercase Brewing today and get sipping on your new favorite pilsner lager.
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