When Will Italian Pilsners Be A Category?

Is that the same or different than Alsatian?

 

Did somebody say Alsatian?

'Hot off the press':

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

Cheers!

 

It occurs to me that those techniques that you have translated as dry hopping are slightly different from the current concept although they have the same purpose. There is even mention of English breweries in the sources you cite...
However, I appreciate that there are real and reliable references that I can refer to.
They will offer discussion points here too.

 

In that post of mine, there's a broken link - probably once went to this image of ads for those post-Repeal beers I mentioned (so, more mid-1900s than "early" but that depends on one's age, I guess):

 

Furthermore, it occurs to me that perhaps there was a lack of continuity over time in perpetrating this sort of ancestor of dry hopping. Also because otherwise the issue would have been known and no discussion would have arisen. However, proven historical sources are always a heritage to refer to.

 

For folks who are seeking to learn more about lagers and dry hopping I recommend the recent book Modern Lager Beer by Jack Hendler & Joe Connolly. On page 75 it starts the section “Dry Hopping Lager”.

Cheers!

 

Which pre-dates the brewing of Tipopils by many decades.

Some 'advertising' about Tipopils from the breweries website, with emphasis in bold by me:

"TIPOPILS, THE SELF-AWARENESS

The mother of Italian-style Pilseners, whispering stories of barley fields and hop gardens. A timeless classic, the reinvention of a traditional style, the Birrificio Italiano way. Born in 1996, the first-ever dry-hopped Pilsener, Tipopils is a milestone on the international craft beer scene and the one beer which started our now quite long history. It may seem the most “normal” among our beers, but it is exactly the one to leave the most decisive and long-lasting of marks.”

https://www.birrificio.it/en/tipopils

Cheers!

 

Think of all those who started writing Italian Pils on the labels after this abominable sentence, eh?
What would you tell them with your irresistible emphasis?

 

"Richard Braungart (Der hopfen aller hopfenbauenden länder der erde als braumaterial, 1901) page 558:
"Experience teaches, that only by using fine hop varieties beers of excellent quality can be produced. The English and the Pilsener breweries due to the fine aroma add through hopfenstopfen even more fine, fresh hops to the lager barrels."

In particular, this operation immediately reminded me of the version of Tipo Pils that they made at TipoPils Day in which there was the version with the hops suspended in the barrel with the hop-bag.
But this is my interpretation eh...
A little different from the commonly understood dry hopping though... in the end, that's the function.

 

Well, Birrificio Italiano makes the claim “The mother of Italian-style Pilseners”.

Maybe Oxbow can make the claim of the father of Italian-style Pilseners!?! ¯\_(ツ)_/¯

All this marketing BS (cazzate) is not always easy to follow.

Cheers!

 

We probably haven't learned anything that we didn't already know, but maybe it has been evolved or just rediscovered or in the worst cases just modernized.
So... remaining against the attempt to fit every beer into a rigid style box that reminds me of the Tower of Babel attempt, I don't consider it una cazzata to include a reference to the product served as inspiration on one's labels.
Which today I do not believe is that of the products indicated in historical sources, nor Ruperti Pils.

 

You know what an “Italian style” Pilsner is? Red wine.

 

Bella!

 

These too are cazzate.
But that's fine.
It's Friday, long work week... okay.

 

Haven't been in that part of New England in over 20 years, so no real experience.

 

As my old girlfriend’s (who is Italian) uncle would say: Toute âme goûtera!

Saluti!

 

Geez, I hope not - that sounds terribly bitter.

 

Whoa!?!

A European Pilsner sub-style throw down!?!