Explore Beers By Style

Pilsener

Jun 222013

Alcohol by Volume (ABV): Unknown%
Brewed By Australian Hotel & Brewery
350 Annangrove Rd
Rouse Hill
New South Wales
Australia
Oceania
+61 2 9679 4555
www.kinglager.com

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Aroma
Appearance
Flavor
Mouthfeel
Stylistic Accuracy
Overall Impression
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German-Style Pilsner Traits

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Beer Style Description

A classic German Pilsner is very light straw or golden in color and well hopped. Perception of hop bitterness is medium to high. Noble-type hop aroma and flavor are moderate and quite obvious. It is a well-attenuated, medium-light bodied beer, but a malty residual sweetness can be perceived in aroma and flavor. Very low levels of sweet corn-like dimethylsulfide (DMS) character are below most beer drinkers’ taste thresholds and are usually not detectable except to the trained or sensitive palate. Other fermentation or hop related sulfur compounds, when perceived at low levels, may be characteristic of this style. Fruity esters and diacetyl should not be perceived. There should be no chill haze. Its head should be dense and rich. Crisp, clean, refreshing beer that prominently features noble German hop bitterness accentuated by sulfates in the water.

Alcohol By Volume Range

4.4-5.2

IBU's Range

25-45

Aroma

Typically features a light grainy Pils malt character (sometimes Graham cracker-like) and distinctive flowery or spicy noble hops. Clean, no fruity esters, no diacetyl. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt).

Appearance

Straw to light gold, brilliant to very clear, with a creamy, long-lasting white head.

Flavor

Crisp and bitter, with a dry to medium-dry finish. Moderate to moderately-low yet well attenuated maltiness, although some grainy flavors and slight Pils malt sweetness are acceptable. Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste. Hop flavor can range from low to high but should only be derived from German noble hops. Clean, no fruity esters, no diacetyl.