A Good Czech Pilsner

2001- Prague-Hostel bar me" give me a local beer please" Insanely attractive bartender "here you go American friend" 43 cents after currency conversion-wow- that is what beer is supposed to be . I am now a mainly IPA guy, but two weeks of German and Czech beer helped me to realize that there is a lot to craft beer. Also just drank a Czechvar and it pleasantly reminded of me of the friend I made in Prague in 2001.

 

Michael, if I were to purchase this malt I would first request the complete set of specs (lot analysis) for the bag of malt. What I would want to specifically see is the Kolbach Index (or SNR or S/T) to ensure that it is > 35.

Below is what Dr. Charlie Bamforth discusses in The Oxford Companion to Beer:

“The Oxford Companion to Beer definition of Kolbach index is a measure of the extent of protein modification in beer. It comprises the assessment of total soluble protein in wort as a percentage of the total protein measureable in the malt. This assessment is as performed in the Congress mash. See congress mash. When simpler infusion laboratory mashes are used, the equivalent parameter is referred to either as the Soluble Nitrogen Ratio or the S/T value.

The typical value for the Kolbach index in suitably modified malt is between 38% and 42%. Various claims are made concerning the relationship of this parameter to quality aspects of beer such as haze stability and foam. The reality is that the index is nothing more than a gauge of the extent to which proteolysis has occurred during malting. See proteolysis. It reveals nothing about the nature of the solubilized proteins and whether they are or are not problematic or beneficial.

- Charles W. Bamforth”

Cheers!

 

I appreciate both pils interpretations - vive la différence!
That said, PU is the import pils I've probably had more than any other and have always enjoyed it. Not to hijack the thread, but I've read here (and other pils-centric threads) that PU inherently possesses a detectable note of diacetyl which imparts a buttery flavor - the presence of which is a supposed brewing flaw.

I can confidently say that I've never noticed anything approaching a "buttery" flavor (or aroma) from PU or any other beer, so I have to ask, does my insensitivity to this characteristic put me in the minority? Do other BAs who appreciate PU do so because they also don't notice the diacetyl, or do they like it despite the noticeable "flaw"?

 

What brewers are using "fresh hops" * in their pilsners? I'd imagine most brewers are using pellets, and many pilsners are year-round beers. Do you only drink that pilsners that are brewed during the hop harvest season? You'd then have to know what their lagering period was to look for a bottling date after that.

* Using the traditional industry definition used by Sierra Nevada of the first batch of whole, dried hops.

 

I see, OP, you ask for a good Czech Pilsner, so I recommend one since you are in New York, it is called Hither, brewed by Suarez Family Brewers in Livingston, NY. Look for it on tap (not sure where you are in NY)

What I would recommend even more though is trying any beer you see from Suarez, especially his lagered beers. Suarez is putting out what are arguably the finest beers in New York.

 

Pilsners are my favorite style now, but I still have trouble differentiating between the Czech and German styles, as I usually buy the freshest and hoppiest American brewed ones I can find, that often use a mixture of Czech and German hops. I've had Pilsner Urquell, and Oskar Blues Mama's Little Yella Pils, (the latter of which is advertised as Czech style) but my top five favorites are Firestone Walker Pivo Hoppy Pils, Victory Prima Pils, Smuttynose Vunderbar!, Troegs Sunshine Pils, and Left Hand Polestar Pilsner. I think my tastes lean German, but I'm not sure. I tend to categorize pilsners into two groups based on their hop profiles -- floral/lemony/grassy, and herbal/spicy/"stanky".

 

About 20% of people are 'blind' to diacety in beer. Perhaps you are part of that 20%.

I am able to perceive diacetyl and I am typically not a fan of this flavor (buttery) in beer, The presence of diacetyl in PU does not bother me since it is of a low level. Obviously as you have read in other posts some folks do not like this quality in PU.

Cheers!

 

Lagunitas has a good Czech pilsner..

 

Yeah - it wouldn't really be a "flaw" if it's intended to be there. For me, I've had different experiences with the beer, ranging from undrinkable to unnoticeable. Be it from batch variation, the differences with how the beers were handled once they left the brewery, or the differences in my sensitivity on a given day. (I put more weight on the latter two.) Regardless, I just don't reach for it as a result. As far as the fans who appreciate it... I'd like to be among them because I feel like I'm missing out a bit... and it's very rare that I'd think of a beer in those terms. You left out the third option, that at a certain level, the diacetyl adds a favorable quality.

@honkey

 

I think you've hit upon one of the drawbacks of how this site categorizes Pilsners as either German, Czech, or American Imperial. It means that people will force fit a beer like Peak Fresh Cut into one of those categories even though none of them really fit. The alternative is "American pale lager," but I bet most folks are inclined to stick with it as a "Pilsner." I suspect that if an American made pilsner does not say Czech or Bohemian on the label, then odds are it is more likely to get categorized as "German." This is just a hunch... note that in Peak's case my hunch is wrong - it's classified as Czech. To me, it's neither.

The other (and opposite) drawback is that readers might approach these categories without a sense that variety is involved. One shouldn't expect that Jever and König are aiming for the same thing.

 

OP, you may want to also try Praga. I find Praga and Czechvar (Budvar) to be more German than Czech. The same with Sierra Nevada's Summerfest. From memory, I want to say they even LOOK more German.

These are different than Pilsner Urquell to my palate, but as @herrburgess said...

...so, I'm not sure that it matters.

I'm not sure if you get Notch Pils in your area, but you could give this one a shot. It's different than Pilsner Urquell, but still displays similar qualities. Softer, and with a more subtle hop bitterness than a German Pils.

It's a different Czech Pils style though, so maybe it would suit you. It's also 4% ABV...so drink up!

 

That is indeed a good point.

While both Jever and König are German Pilsners they have a notable difference in their flavor profiles.

Cheers!

 

I would appreciate a pilsner sub-category for those with American-style hopping instead of forcing them into the traditional categories. And I generally oppose over-categorization of beers, so I don't say that lightly. I think some would also appreciate the clearer distinction to avoid or lessen the effects of what they see as American brewing trampling on the history and culture tied to traditional styles. ( @herrburgess ) You can't tell people what to brew or drink, but you can establish clearer definitions.

It's really selfish request on my part though because I prefer traditional pilsners and I am tired of searching the bottles/cans of American-made pilsners the clues. I don't want to search every bottle/can evidence of added fruits and spices, American hop varietals, or other brewer code words for non-traditional (e.g. "our interpretation of...," "a twist on..." "innovating," "our take on..." etc.)

We're going way off of the OP's topic though....

 

I take it that the American Pale Lager style category doesn't 'work' for you?

Cheers!

 

That would be fine by me too, the trick would be getting everyone else on board, which as @zid pointed out, might be difficult...

I assume that is because most people [including brewers] are hesitant to associate their beer with the much maligned American pale lagers from Bud, Miller, Coors, etc.

 

You would have difficulty getting "everyone else on board" if you created a new sub-style as well.

Brewers are going to label beers using words of their choosing. Needless to say but the majority of the time they select verbiage that they think will maximize sales.I would not be surprised that the ancient Babylonian brewers did this as well.

Cheers!

 

It's been interesting brewing professionally. Many of the people who are familiar with Americanized versions of Koelsch, Kellerbier, and even Rauchbier have told us that they have never tasted versions anything like ours. Maybe simply providing people with takes that truly resemble their European counterparts is enough to make the distinction clear.

 

Agreed, of course, but one can dream!

 

FWIW, I personally like your dream.

Cheers!

 

A light diacetyl presence in Czech pilz is not only permissible, but often desires.