Pilsner; The Champagne of Beers

Pilsner

To be fair , I cannot talk about the pilsner with out talking first about the birthplace of the style.
While Germany may be considered one of the great brewing nations in the industry, it is the Republic of Czech that we owe the style that all brewers strive for. The Pilsner. The first time I had a pilsner I remarked that it was like having champagne.

The pale straw color was crystal clear with tiny bubbles racing up the sides of the glass to push the ultra fine white mousse like head which left behind a lacy rim around the glass when I tipped it to allow the crisp dry malt balance with the spicy Saaz hops and finish with a lingering of soft pilsner malt and firm bittering from the noble hops. Back to the birthplace of the style.

The first Czech brewery was built in 1118. Towns and cities were given charters to develop cooperative breweries from the 13th century on. However, the Czech beer still left something to be desired. I have read in some places, not all, that the people revolted against the quality of beer by dumping it in the streets and insisting that it was possible to make a better beer.

Enter Josef Grolle, 1842, It seems that brewing beer as anyone knew it would almost cease to exist when Josef brought with him a lager yeast strain and the technique of cold fermenting beer.

What Josef probably did not know at the time he brewed the beer was how water chemistry played a part in the final product. The water chemistry makes this style a classic example of how water chemistry plays a large part in the appeal of the style. When studying for the BJCP exam to become a judge, classic styles and water chemistry are a part of the curriculum. The soft water of Pilzn contributes to the style as much as the lager yeast and the noble hop.

The one invention that really made this beer shoot off the charts is glassware. (Only my opinion). No more stoneware for the appearance of beer to hide behind. Glassware forced beer brewers to a new standard. The palest, clearest beer would be the most universally appealing. And the world was in a break neck race to copy this style.

When I went to purchase a classic example of the beer, I asked the bagger to put the beer in a brown paper bag. This is to prevent any further skunking to the beer. I put it in the refrigerator and kept it there till the next day to make sure it was thoroughly chilled. To really do the beer justice I selected a tall narrow glass. This style loves to show off so let it.
The beer is very well rounded in spite of the high IBU’s 35-45. This beer makes a great appetizer because it contrasts with many things. The contrast in flavors gets the tastes buds going and whets the appetite for the next course. This beer also cooks well with food. I love to add it as a liquid substitute to my tempura batter and dip thinly sliced summer vegetables. Tomatoes really hold up to this treatment.

Locally brewed examples of the style that were submitted for competition in this years State Fair include:

Sudwerk’s
Bear Republic
Fault Line
Brew It Up
Auburn Ale Housee
Mammoth Brewing Co.
Trumer Pils
Some of these may be variations of German or American Pilsner. You are still going to get the essence of the style these variations are trying to imitate.