Pilsners!

Based on "hopping rate," I can understand the comparison. Based on flavor characters from the use of different yeasts, not so much.

I'll be right over.

 

Very True! This used to be my favorite beer to drink in Madison during football weekends. Many a sixer of this was consumed by my friends and I during the 2004 baseball playoffs too. I think my rabid Cubs loving buddy still associates Edel-Pils with Bartman.

 

http://beeradvocate.com/beer/profile/10607/62989

It is classified here as a German Pils. You may have a lot more technical knowledge on the style and disagree with the site, but I've always considered it in the Pils category. This thread certainly accentuates that there are a lot more knowledgeable pils lovers on BA than me!

 

The 2 on the left and right are pretty fine.

 

Cross and I don't often agree on all things beer, but I have to say that the Crisp has so much ale-like characteristics going on that I was a little surprised when I saw BA classify it as such.

Funny thing is, if you go to the Sixpoint web site they don't label it as any particular style.

 

The listing here is wrong, I guess according to the styles of this site it would be an American Pale Lager.

 

actually... I decided to go with a few ice cold mugs of Reissdorf Kolsch... on this hot monday

 

Perfect choice (IMO)! Prost!

 

What are your thoughts on Frueh Koelsch? When I lived in Koeln I found it most refreshing.

 

Care to elaborate on what about it excludes it from being a pils?

 

Love it. Brew my Koelsch with White Labs 029 yeast, which is from P.J. Frueh. Also drank many many of them when I was passing through Koeln during my years in Germany.

 

It probably isn't brewed with pilsener malt, a proper pilsener yeast, pilsener hops, the mouthfeel was not that of a pils. Just taste it, it isn't a pilsener.

 

'A blend of German and Bohemian Pils love. German hops all the way. Sehr mean "very" in German. AKA - "The Crisp"'

Is this blurb from the can? It's on the Beeradvocate site as a description of the beer. Sixpoint's website only mentions it's brewed with Noble hops.

 

You can brew a pale lager with noble hops and not have it be a pilsener or helles. The hops are used in a totally different way than in a pilsener in the crisp.

 

And that is?

I'm really not trying to be difficult, it's just that this is a style in which I'm increasingly interested, and there seem to be characteristics of them of which I'm ignorant. Perhaps I should ask this: What's one pils I should have side-by-side with The Crisp in order to demonstrate that The Crisp isn't one?

 

Ooohhhh. Not so sure you want to ask that question....

 

Any German pilsener, but be sure that the bottle is fresh. Or find a bar that has a German pils on tap and Sehr Crisp in a can. Radeberger, Wuerzebuerger Hofbraeu, Koenig Pilsener, Mahr's Pilsener are all good ones to test it on. And the real answer is just to go to germany and experience the pils experience first hand.

 

This Summer, I may devote my beer drinking to trying to "unlock" the Pilsner.

On a related note, I wish there were more threads like this.

 

This is the correct answer.

 

Man, if only people would heed this advice! I am honestly shocked at how few people on here travel abroad. Travel is, if anything, more convenient than it was in the late 80s and early 90s, but it seems to be far less common somehow. There are entire universes of beers and beer cultures out there to be experienced for less than many people spend on here on a handful of rare releases, trades, and/or festivals in a single year.