Pilsner
Pilsner is a pale lager with a clean malt body and a firm, floral hop finish. It was first brewed in the Czech city of Plzeň in 1842, and it changed beer for good: before it, most beer was dark and cloudy. Today the majority of beer sold worldwide is some descendant of it.
Food pairings
- Fried fish and schnitzel
- Sushi
- Mild, creamy cheese
Glassware and serving temperature
Tall pilsner glass39 to 45°F (4–7°C)
What it tastes like
Expect fresh bread or cracker from the malt, then a herbal, slightly spicy bitterness from noble hops such as Saaz. Czech pilsners are rounder and a touch sweeter, with a deeper gold color. German pils is paler, drier and more bitter. Both finish clean, which is why a good one is so easy to drink.
Where it comes from
In 1842 the citizens' brewery in Plzeň hired the Bavarian brewer Josef Groll to fix the town's poor beer. He combined pale malt, very soft local water, Saaz hops and lager yeast. The result was a clear golden beer at the moment glass drinking vessels were becoming affordable, so people could see what they were drinking. The style spread across Europe within decades.
How to serve it
Serve cold, at 4–7°C, in a tall narrow glass that shows off the color and holds the foam. A pilsner is at its best fresh, so check the date and buy from a shop with good turnover.
What to eat with it
Fried and salty food, grilled sausages, schnitzel, sushi, salads and mild cheese. The bitterness cuts through fat and the carbonation resets your palate.
