Or, you know, what the hell you're getting. "What you should eat with it: Being such a complex yet drinkable beer, this runs the takeout gamut like a champ: it's as good a match for drunken noodles as it is with katsu chicken curry or chana masala.Prime examples: Pilsner Urquell, Staropramen Lager, Kelso Pilsner, Lakefront Klisch, Schlafly Pilsner, von Trapp Bohemian Pilsner, Green Flash East Village Pilsner. Or make like a monk and live exclusively on the stuff. Not into spice? The German-style Pils (for example, Bitburger and Jever) offer more again from the hops, with herbal and floral aromas and flavours to the fore. Booze factor: Light-medium enough to make you say "Ach, ja!" German pils malt to me always have a very faint grapey flavor. ©2020 Group Nine Media Inc. All Rights Reserved. It originated in Köln (Cologne), Germany, where they famously serve it in small glasses so it can be drank before it warms up. The malts give Pilsners a grainy or fresh bread flavour. Original Gravity, Specific Gravity, Final Gravity find out what it all means as we continue on our beer variety journey. And don't let those banana, clove, and bubblegum flavors fool you: they're all from fruity esters created by the yeast during fermentation, not from brewers adding Bubblicious to the fermentor.What you should eat with it: If you can find a more perfect pairing beer for brunch foods like pancakes, eggs Benedict, or quiche, let us know. Today, it's enjoying astronomical popularity and revival through the craft beer explosion. Try it with pre-dinner cheese plates (the butterier, the better) or cheeseburgers. But replacing your iced coffee with Baltic porter alongside your bagel & lox is also definitely worth trying once.Prime examples: Żywiec Porter, Jack's Abby Framinghammer, Smuttynose Baltic Porter, Uinta Crooked Line Sea Legs. JustBeer is a community for beer lovers and enthusiasts around the world. Pilsner beers from these countries have enough similarities to share the category, but they also have certain characteristics that set them apart. ")What you should eat with it: Gose is a perfect opportunity to get some beer in with your fruit salad, Key lime pie, or even something just as simple as a ripe nectarine. American Pilsners are often brewed with local American grains and hops. Like a Czech Pilsner, the German Pils is an all malt beer with strong hop aroma. Whereas Czech Pilsners are more of a balanced affair (though, again, still focused on hops), German Pilsners are more Spartan and stripped-down. Wheat Beers: where they come from, their appearance, flavour & aroma, palate & mouthfeel, food pairings and serving suggestions are all explained in this Beer Styles 201 article. The German-style Pils was adapted from the traditional Czech-style to better suit Germany’s hops & water. This is the Munich version, where the name comes from the German word for "light" (which, to an English speaker, is strangely "hell"). These days, they're often released as winter seasonals or holiday beers, which coincidentally makes getting through those stressful family dinners so much easier!What you should eat with it: If you forget to pop this alongside your holiday ham, you can still enjoy it with your Black Forest chocolate cake for dessert. The malt and hops used in the brewing process of an American Pilsner stand out when compared to there American light lagers. Czech Pilsners use Saaz hops and will have much more hop character than an American Pilsner or a German Pilsner. That nerd-speak just means it has a clean flavor profile. Just like Russian imperial stout, it was originally developed with its higher strength to make it suitable for export and shipping across the North Sea to the Baltic countries (which should explain the name).What you should eat with it: As with most dark beers, the experts are going to steer you toward grilled dishes, and that's a good idea! Pilsner got it’s name from the Bohemian city of Pilsen, where Pilsners were first produced in 1842. If you're comparing styles, you could call it a beefed-up Vienna lager that was built to be drinkable.What you should know: This beer was traditionally brewed in early spring at higher alcohol levels to make sure it would last through the warm summers without getting infected, which is why Märzen gets it's name from the German word for the month "March." Basically, we're calling this one of the more versatile options out there.Prime examples: Franziskaner Hefe-Weisse, Kulmbacher Kapuziner Weissbier, Schneider Weisse Original, Funky Buddha Floridian Hefeweizen, Naparbier Hefeweizen, Booze factor: Light to medium (4.3-5.6%)How's it taste: Imagine your favorite weissbier, but made with darker malts, maintaining the banana and clove flavors while adding bread crust and caramel to the palate.What you should know: Even though the paler versions are popular today, darker wheat beers are historically what were more commonly drank throughout Germany.What you should eat with it: BBQ and other roasty flavors love dark wheat beers, but it's a truly amazing complement to Mexican mole dishes. you shouldn't get any diacetyl (weirdly buttery) flavors, completely disappeared from the mid-'60s until it was revived in the '80s, recreated the experience a few years back, consider checking Köln's Carnival celebration in spring. It also doesn't hurt with a little comte or fish tacos if you're not feeling the heat.Prime examples: Heavy Seas Cutlass, Abita Amber, Sam Adams Boston Lager, Brooklyn Lager, Great Lakes Eliot Ness, Booze factor: Light-medium to medium (4.3-5.5%)How's it taste: This style is medium-bodied and copper in color, with more assertive hop bitterness... all while still maintaining a well-balanced malt profile and a clean finish.What you should know: Similar to fellow Rhine Valley hybrid kölsch, altbier (which is the German word for "old") is a lagered ale native to Dusseldorf. This became known as ‘lagering’ from the German word largen, (to store). When you're talking about the things countries have contributed to beer, it would be hard to overstate what Germany and the Czech Republic have brought to the table. Traditional Pilsners has a pronounced bitterness from the hops which also give it a grassy herbal or earthy character. You may see on some Czech Pilsners it is written as Bohemian Pilsner. In fact, of all the things on this list, this is likely the one you've probably never heard of period, since so few brewers use the style's name when marketing their versions, though craft brewers are starting to resurrect the term.What you should eat with it: The slightly amped-up hop profile means you can go for some heartier stews like Mexican pozole or cassoulet, but it's still mellow enough to go with something as light as a salmon roll.Prime examples: Alaskan Amber, Long Trail Brewing Long Trail Ale, Ninkasi Sleigh'r Dark Doüble Alt Ale, Booze factor: Medium-strong to strong (6.5-9.5%)How's it taste: As dark and warm as midnight in Phoenix, with roasty malt, dark fruit, and tart cherry flavors, coupled with a full-bodied mouthfeel and a clean finishWhat you should know: Traditionally speaking, this porter is actually made with lager yeast, although it can be done with cold-fermented ale yeast, but now we're just getting all nerdy and technical.