German Pilsners vs Czech Pilsners

A summary graphic:



An article which provides details:

https://www.morebeer.com/articles/Pilsen_Beer

Cheers!

 

Easy, close link here:

https://www.beeradvocate.com/beer/styles/41/

 

Hell, I'm still working out in my head what industrial Northern German Pilsners, vs Southern Bavarian Pilsners, vs Franconian Pilsners are. I'll have to go back on a 3 week or so trip at the end of the summer to research this in more detail.

 

There's a difference??

 

Generally, a German Pils will be dryer and a Czech will have ,ore body and usually more hop flavor. The first brewer of Pilsner Urquell was a German, so there’s a lot of overlap between the two.

 

In America? Often times, nothing.

 

This plus more. The allowable parameters for diacetyl in german and in the classic American pils is none. Dms also varies from one country to the next in the pilsner. More in the euro pils, American pils and close to none in the German pils. The German pils has a forward or chasing bitterness that still won't finish the beercas it ultimately concedes to a firm malt. The amout of toastiness on the German pils is usually more than on the bohemian pils and the classic American pils which is lighter and tastes different from the use of corn. The hop spice and the flower petal aspect or floral is the prominent taste in the pilsner style with any citrus notes out of place.

 

Maria, one more aspect I think is worth discussing is hop selection.

For a Czech (Bohemian) Pilsner brewed in the Czech Republic the ‘standard’ hop variety is Czech Saaz hops.

In contrast when it comes to German Pilsner a variety of hops could be selected. The ‘traditional’ hops selected would be noble hops (e.g., Tettnanger, Hallertauer Mittelfruh, Spalt) but there are ‘newer’ hops which could be used as well (e.g., Saphir, Perle, etc.). A wider variety of hop flavor/aroma.

Cheers!