pilsner

Ian VanGundy

Ian VanGundy of Lonerider Brewing Co. (Editor’s Note: This is part of a series in which we scoured the country

Cody Morris

Cody Morris of Epic Ales (Editor’s Note: This is part of a series in which we scoured the country to

Bockanalia

I have always had a particular fondness for the emphatic malt character, smoothness and underlying elegance of noble hops in

Prague: A Pisshead’s Pub Guide

Prague is a paradise for lager lovers. It can also be a daunting Old World city with hard-to-pronounce pub names

Pilsner

Pilsner styles of beer originated in Bohemia in the Czech Republic. They are medium- to medium-full-bodied and are characterized by high carbonation and tangy Czech varieties of hops that impart floral aromas and a crisp, bitter finish. The hallmark of a fresh pilsner is the dense, white head. The alcohol levels must be such as to give a rounded mouthfeel, typically around 5 percent ABV. Classic pilsners are thoroughly refresh ing, but they are delicate and must be fresh to show their best. Few beers are as disappointing to the beer lover as a stale pilsner. German pilsner styles are similar, though often slightly lighter in body and color. Great pilsners are technically difficult to make and relatively expensive to produce.

Imperial Pilsner

Pilsners are one of the latest styles to be “imperialized”: with characteristics, generally alcohol and hops, bumped up sufficiently to constitute a new style but with a familiar profile. These new imperial pilsners may sacrifice pilsner’s famed delicacy, but they retain the floral aromas and dry, bitter finish of their progenitor style.

Raised from the dead

Driven by the never-ending nostalgia craze, several old-time brands have risen from the grave, including: Duquesne (1899-1972) Once king of

Oro Diablo – Strong Golden Ale

All-grain, 5 gallons, OG 1.075-1.080, 40 IBU Mash 13# Pilsner malt at 151º F for 1 hour Hop schedule: 2.0

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