Pilsner, one of the world’s first golden lagers, was first produced in the region still known as Bohemia, in the town of Pilsen in former Czechoslovakia. Sometimes the designation is spelled “Pilsener,” or it may be abbreviated to “Pils.”
Pilsner is a golden-colored beer that has good malt and hop character, with a strong, clean, assertive flavor. Hop bouquet is impressive, with floweriness of aroma and dryness of finish.
Czech Pilsner is malty and well-hopped, with a smooth finish. A caramel taste is often observed, and a hint of diacetyl adds the impression of complexity and sweetness. Light- to medium-bodied Czech-style Pilsner really makes its impression with the bitterness, flavor, and aromatic character of the spicy Czech Saaz hop.
Ingredients used in brewing pilsners include very pale Czech malt, which is typically responsible for 80 to 100% of the grain bill. The preferred hop of choice is Sazz, which confers a delicate, fresh, soft character. The softness of the water allows these beers to be highly hopped.
Pilsner Urquell, literally “the original pilsner,” is brewed using the triple-decoction mash system in small vessels with a water-to-grain ratio of 1.85 L to 1 kg. The two-row malt is mashed-in with cold water, then infused with boiling water to raise the temperature to 35ºC for an acid rest, with subsequent rests at temperatures of 50, 62, and 73ºC for mash-out.
