Serve in a pilsner glass at 4-7 °C
What it tastes like
A German pilsner is pale straw to light gold and brilliantly clear, with a tight white head. On the nose it is floral and herbal from German noble hops, with a light cracker and bread malt underneath. The palate is lean. The bitterness comes early and stays firm, and the finish is dry, crisp and slightly minerally.
German brewers adopted the golden lager from Bohemia in the late nineteenth century and made it their own. They used German malt and hops such as Hallertau, Tettnang and Spalt, and many breweries had harder water than Plzen. The result was a lighter-bodied, drier and more bitter beer than its Czech parent. In the north of Germany the pilsners tend to be especially dry and bitter, while southern versions are a touch softer.
It is a demanding beer to make. Highly fermentable worts, careful hop additions and weeks of cold lagering are needed for that clean, bright snap. Any haze, sulphur or butter is a fault here, and drinkers who know the style will spot it.
Style profile
- Look
- Pale straw to light gold, brilliantly clear, with a dense, tight white head.
- Aroma and flavour
- Floral, herbal and lightly spicy noble hops over cracker and light bread malt. Very clean lager yeast with no fruit or butter.
- Mouthfeel
- Light to medium-light body, medium-high carbonation, a dry, crisp finish with lingering bitterness.
- Ingredients
- German pilsner malt, German noble hops such as Hallertau, Tettnang or Spalt, a clean lager yeast and water with some sulphate.
In India
Indian drinkers know lager, so a proper German pilsner is often a revelation: the same pale colour, but with real hop aroma and a bitter snap. That aroma fades quickly in warm storage, so the freshest pint is usually at a brewpub with good cold lagering tanks. If you buy cans, check the packing date and keep them cold. It suits a Goa beach shack, a fried snack platter and a hot afternoon.
At the Indian table
Food pairings contributed by Anuradha Rao
- Goan prawn rava fryThe crisp, bitter finish cuts the semolina crust and the hops lift the kokum and chilli.
- Onion bhajisHigh carbonation and a dry finish clear the oil and the herbal hops meet the green chilli.
- Pindi choleThe bitterness and carbonation cut through the dark, tangy chickpea gravy.
- Kaju katliA dry, crisp beer cleans the palate between bites of the rich cashew sweet.
Brewed in India
- Sunshine, Great State Aleworks source
Want the long read? Pilsner: the style guide