Beer Notes: Pilsner

I was enjoying a Counter Weight Brewing Workhorse Pils (German-style Pils), last night at a local restaurant, and that got me thinking about today's Beverage Notes, which touch on one of the great beer styles of the world. It's a style that has become the new darling of the craft beer industry. I am speaking specifically about Pilsner.

What is a Pilsner beer?

A pilsner is a crisp, pale type of lager, often with a balanced addition of slightly bittering hops (as opposed to aromatic hops).

The style first appeared in 1842 in the city of Pilsen, Bohemia (now the Czech Republic), created by brewer Josef Groll. Typically, it has a clear golden color, active and persistent bubbles, and a clean, refreshing taste with a bitter hop finish.

Why are these great styles of beers?

The clean, refreshing taste is key. Unlike Ales, and especially IPAs, a Pilsner will be much lighter on the palate. This is because it is a Lager, and Lagers are known for a clean, very easy-drinking style due to higher levels of carbonation.

These beers are also typically between 4.5% and 5.5% alcohol by volume (abv), which is great for today's more attentive lifestyles.

The other key point about Pilsner is the hops. Over the past 10-15 years, craft brewers have used an increasingly heavier load of hops in their beers, with the mindset that more is better. This is how we get the very hazy, heavily aromatic style of IPAs, especially the NEIPAs. Well, a bit of palate fatigue has set in, and drinkers have gotten weary of all those hops - especially those very heavy resin, super aromatic hop varieties.

Well, back in the 1840's, the brewers in Pilsen only had a couple of hops to use in their brewing process, and these hops were/are more bitter and crisp, rather than highly aromatic. Using these hops allowed for a balanced beer that was light and very easy to drink, but finished with a slight bitterness that was/is refreshing.

I like to think of these bittering hops in my Pilsner the same way I look at acidity in Sauvignon blanc. It provides that refreshing quality in the beer without having to add a lot of weight to the glass. This is why Sauvignon blanc are extremely popular and why Pilsners have really become the backbone of the American brewing industry. Many of the traditional American premium beers (from Budweiser to Miller and on down the line) are really just based around a traditional German Pilsner style. German Pilsners tend to have less bitter hops and are lighter, cleaner lagers. The Czech Pilsners are the style emulated by many American craft brewers today.

We are seeing many craft brewers discovering the beauty of the Pilsner style, and are making this the new benchmark in competition and versatility in beer production.

Pilsners are highly versatile food partners. 
Their high carbonation cuts through fat, while the sharp hop bitterness cleanses the palate after rich bites.

Here are the best food pairing examples categorized by meal type:

Pub Classics & Fried Foods

• Fish and Chips: The crisp beer cuts right through heavy, oily batter.Fried Chicken: Carbonation scrubs the palate clean of rich grease.
• Warm Pretzels: Spicy German hops contrast perfectly with coarse sea salt.
• Bratwurst: Sharp bitterness balances out dense, savory pork fat.

Light Mains & Seafood

• Grilled Chicken Caesar: Light malt notes complement charred chicken and parmesan.
• Raw Oysters: Clean, dry profiles highlight the natural brine of fresh seafood.
• Street Tacos: Refreshing bubbles cool down spicy salsa and rich carnitas.
• Steamed Mussels: Herbal hop aromas match beautifully with garlic and white wine broth.

Cheese & Charcuterie

• Sharp Cheddar: Crisp finishes cut through the creamy, coating texture of aged cheese.
• Monterey Jack: Mild, milky flavors allow the delicate malt sweetness to shine.
• Prosciutto: Effervescence balances out thin, melt-in-your-mouth ribbons of cured fat.
• Goat Cheese: Tangy, earthy notes match the rustic herbal qualities of Czech Saaz hops.