Cin cin! Italian Pilsner has been added!

You, sir, are on quite the roll this week!

 

https://www.beeradvocate.com/commun...n-pilsners-be-a-category.677424/#post-7992765

Oh no!!!
There was "Ruperti Pils" before, it's not a distinct style!
It's just a marketing ploy... Right, @JackHorzempa?
https://www.beeradvocate.com/commun...-italian-pilsners-be-a-category.677424/page-8







In Italian :

Un bacione a Tutti !

 

Gotta admit I'm with @Jack_14 and Jack Horzempa on this - seems like a marketing ploy, unless the Germans were anticipating Arioli. If every minor change in procedure results in a new style, then shouldn't every different adjunct also? How about that chili RIS fermented with Brett I made a couple of years ago?

 

Nice

 

I'm willing to concede that it's something unique, but I still hate the name. Good luck getting one of those when you order a random pils in Italy. There's even a sign for Italian Pils in the original Godfather.



They should either fully credit the originators directly or call it something else. It's like a "West Coast IPA" if only 1-2 places on the whole coast were making it and everyone else is selling haze bombs.

Alas, here we are, though. It's too late. The American craft beer scene strikes again with nutty naming conventions.

 

I agree with the overall point that Jack made in that earlier European Pilsner thread – that dry-hopping a Pilsner didn’t begin with Arioli, and that what people now call “Italian Pilsner” doesn’t overwrite what German brewers had already been doing.

I’m still passionate about Italian craft – that’s never going to change – but I’m also not going to be blind about it anymore. I agree with you guys that Arioli didn’t “invent” dry-hopping a Pilsner out of thin air, and the Germans absolutely had been doing similar things long before Tipopils showed up.

Where I think the whole discussion keeps missing something is this: a lot of the “Italian Pilsner” narrative that circulates in English-speaking beer culture simply doesn’t reflect how Italians themselves talked about it in the ’90s or 2000s. Intent gets lost in translation — literally.

Arioli never framed Tipopils as “I created a new style.” That’s not how Italian brewers speak about their work. In Italian interviews, the tone is more like: we started from the German model we love, added our touch, and chased a specific aromatic profile. It’s reinterpretation, not declaration. But once the story crossed the ocean, the American market labeled it a “new style,” and the narrative took on a life of its own.

So yeah — calling it a marketing construction isn’t unfair. At the same time, the Italian side wasn’t trying to market anything. They were just brewing in their way, and the style name was something the U.S. industry and English-language beer media later codified.

In other words:

· The Germans weren’t reinvented here.

· The Italians weren’t claiming they reinvented anything.

· The Americans are the ones who turned it into a style name.

Once I pull a couple original Italian interviews, I’ll share them — because the tone in Italian really shows how far the American story drifted from the source.

 

Here's one, Todd. I think it was the first time I heard of the style:

https://www.beeradvocate.com/beer/profile/40579/504792/

Thanks, as always, for keeping up with this ever-shifting terrain!

 

This news is a bitter pils to swallow.

 

As has already been discussed by others this whole Italian Pilsner stuff is marketing BS. I suppose that management is going to go along with this BS so...¯\_(ツ)_/¯

I will set my timer to see when Slovenian Pilsner is added to the list:



Always room for more BS?

 

Yes!!! The split up of Pilsner has begun! #PoppinAllThePils

 

Is Wild Ale up splitting up?

 

Why not!?!

Cheers!

 

This "style" has become very prolific - I think it's worth splitting it out. Probably as much or moreso than some of the other recent changes.

 

I've had Slovenian pilsner, was a lot like German and Swiss. But I guess I am a hypcorite because: Pilsner française s'il vous plaît!

 

Nice. Good description too.

 

As the NY Times invented the label Detroit Style pizza