Yeah, but, which kind of “American Pilsner”? Are you talking about a Classic American Pilsner (CAP) like Von C OG Pils? Or are you talking about a Pilsner which features west coast hops (e.g., Mosiac, Citra, etc.) which some breweries brand as West Coast Pilsner? Or.,,? Cheers!
John, while I am not specifically an advocate for “West Coast Pilsner” that sort of branding does indicate a flavor profile quite different from a Pilsner brewed using Noble Hops. And I have had quite a few hoppy Pilsners brewed using non-West Coast hops. One example being Victory Prima Pils. And most CAP beers are very hoppy too. Cheers!
I think it probably depends on the brewer? There are no style parameters for WC or PNW pils, so the brewer can use whatever ingredients he/she wants, and can aim for whatever flavor profile they want. That's the only real problem I have with this sort of branding. Some of the versions I've tried have been really, really good, but with completely unexpected flavor profiles. Sometimes it's been a pleasant surprise, sometimes not so much.
It's all so unclear. (like Northern IPA) One could say if it's a Pilsner brewed in America then it's an American Pilsner. Or one could split hairs, which is most common, and include the ingredients and brewing method that ultimately define the style regardless of where it is made. Unfortunately CAP isn't included or recognized as a style on the Beer Styles page. Where oh where has my little beer gone?
Yep, lots of differing hops which can be used which will yield differing beers. In a similar version not all American IPAs taste alike. Cheers!
Oh man. Just when I thought I was over those. Had a really nice tasty fresh pint of Negra Modelo a few days back paired with some incredible Mexican food. It's a good tasting beer on tap IMHO.
At least from my end of things, I have no problem with a brewer calling a beer whatever they want. It's advertising. They're trying to evoke some kind of reaction that (hopefully) helps sell the beer. West Coast Pils, Italian Pils, Mexican Lager, whatever. I have no issue with any of it. It's just a description. At the same time, we don't have to acknowledge any of those things as actual unique beer styles.
Back to the point sort of. I agree re Italian Pils being primarily Germanic. What would be a good example of a similar dry-hopped German Pils?
I don't care what the brewer calls it. The only time I have a problem is when I'm trying to add a "Mexican Lager" or a "__(fill in the blank)__ Pilsner" to the database. I'm not in favor of adding any more styles except maybe "Pilsner, Other" and "Lager, Unspecified." The latter is where I would dump Mexican lagers unless the brewer's description clearly indicated AAL or Vienna Lager.
At the end of the day, this is where I come down as well. It's more something to laugh about then get upset about. No matter what the label descriptor says, if it's made by a brewer I respect, I'll likely try it. If it's made by a brewery whose beer I generally dislike, then I won't. Rogue could make a beer called pumpkin ala mode with cherries jubilee imperial ba coffee stout and I'll bet it would still suck.
Haha, fair point, Tom — these threads do have a way of wandering off the rails once a pilsner gets involved. But seriously, I’m good with how this one played out. I’ve spent some time around breweries and beer education, so I tend to bring my cultural lens into things — not to force it, just to add another layer to the conversation. And like Jack said, I get it completely — I may have Italian roots, but I’m not here to rewrite the book on pilsners, just to appreciate where the dialogue between traditions comes from.
You nailed it, Domingo — 100% agree. Not every region needs a brand-new “style,” and sometimes we lose sight of that when the story gets louder than the beer itself. Looking at the BJCP guidelines, the only formally recognized Italian style today is the Italian Grape Ale, which blends local wine must into the base beer. It’s a perfect example of how regional ingredients can shape character without rewriting classic styles — more about expression than invention. And who knows — when I settle out West (Wyoming’s the plan, pre-retirement phase), I might take that same spirit into my own “hyper-brewery.” I’ve been fortunate enough to get things in order, plan smart, and build the kind of foundation that lets a dream like that actually breathe. I’ve got family out there, so it feels like closing the circle a bit — something small, deliberate, and built to last. Maybe that’s the real new style.
This issue here, I think, is that the beer in question is a beer made in the US, presumably with Slovenian hops (Slovenia is something like the fourth biggest hop growing nation). If you were to have a style called Slovenian anything it should be a distinct style that is brewed and drunk in significant quantities in Slovenia.
That’s a really good point — and I completely agree that origin and tradition need to carry more weight than mere ingredient sourcing. Slovenian hops give that subtle spicy, floral nuance that deserves recognition, but I see what you mean: that’s ingredient influence, not stylistic identity. It’s the same reason we don’t call a pale ale “British” just because it uses Maris Otter malt — the cultural context has to be there too. I like the way you framed that distinction: style born of place versus style borrowing flavor from place.
