Jason and I explore the flavor profiles and food pairings possibilities of Pilsners (my favorite lager category). Jason discovers a unique flavor and I run with the possibilities.
If you have a pairing suggestion, please leave it in the comments below.
If you have a pairing suggestion, please leave it in the comments below.
Podcast
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Pairing suggestions for Pilsner:
1. White meats.
2. Asian food.
3. Celery dishes.
2. Asian food.
3. Celery dishes.
2A. German Pilsner
Examples: Bitburger, Trumer Pils, Victory Prima Pils,
Serving Temp: 40°- 45°
Glassware: Flute, Pilsner, Seidel, Stange or SteinAroma: Flowery or spicy noble hops and light malt aromas. There may hint of DMS but there should not be any fruity esters or diacetyl.
Appearance: Straw to light gold and crystal clear with a long lasting creamy white head.
Flavor: Crisp and bitter with noble hops and no fruity esters or diacetyl. Hop bitterness will be pronounced int this dry beer.
Mouthfeel: Medium light body with elevated carbonation levels.
Food Pairings: Cuisine: German, Seafood: crab, lobster, salmon, fried foods . Cheeses: peppery (Monterey Jack), sharp (blue, cheddar, goat) ex: Edam, goat, gouda, havarti, mild white cheddar, Meat: pork, poultry, pork.
Examples: Bitburger, Trumer Pils, Victory Prima Pils,
Serving Temp: 40°- 45°
Glassware: Flute, Pilsner, Seidel, Stange or SteinAroma: Flowery or spicy noble hops and light malt aromas. There may hint of DMS but there should not be any fruity esters or diacetyl.
Appearance: Straw to light gold and crystal clear with a long lasting creamy white head.
Flavor: Crisp and bitter with noble hops and no fruity esters or diacetyl. Hop bitterness will be pronounced int this dry beer.
Mouthfeel: Medium light body with elevated carbonation levels.
Food Pairings: Cuisine: German, Seafood: crab, lobster, salmon, fried foods . Cheeses: peppery (Monterey Jack), sharp (blue, cheddar, goat) ex: Edam, goat, gouda, havarti, mild white cheddar, Meat: pork, poultry, pork.
2b. Bohemian Pilsner:
Examples: Gambrinus Pilsner, Pilsner Urquell
Serving Temp: 40°- 45°
Glassware: Flute, Pilsner, Seidel, Stange or Stein
Aroma: Malt and spicy Saaz hops with no fruity esters. A hint of diacetyl is okay.
Appearance:Pale yellow to deep gold and clear with a long lasting creamy head.
Flavor: Pronounced maltiness balances spicy hop flavors so they do not become too harsh. Well balanced beer.
Mouthfeel: Medium to full body with enough carbonation to make it crisp and refreshing.
Food Pairings: Cuisine: Spicy Indian or Thai curries, Seafood: crab, lobster, salmon, fried foods. Cheeses: sharp (blue, cheddar, goat) ex: Edam, goat, gouda, havarti, mild white cheddar
Examples: Gambrinus Pilsner, Pilsner Urquell
Serving Temp: 40°- 45°
Glassware: Flute, Pilsner, Seidel, Stange or Stein
Aroma: Malt and spicy Saaz hops with no fruity esters. A hint of diacetyl is okay.
Appearance:Pale yellow to deep gold and clear with a long lasting creamy head.
Flavor: Pronounced maltiness balances spicy hop flavors so they do not become too harsh. Well balanced beer.
Mouthfeel: Medium to full body with enough carbonation to make it crisp and refreshing.
Food Pairings: Cuisine: Spicy Indian or Thai curries, Seafood: crab, lobster, salmon, fried foods. Cheeses: sharp (blue, cheddar, goat) ex: Edam, goat, gouda, havarti, mild white cheddar
2C. Classic American Pilsner
Examples: Hard to find bottled but look to your local brewpub.
Serving Temp: 40°- 45°
Glassware: Flute, Pilsner, Seidel, Stange or Stein
Aroma: Hints of grain or corn-like sweetness with a pronounced hop aroma. Some DMS ok but no fruitiness or diacetyl should be present.
Appearance: Crystal clear and yellow to deep gold with a long lasting white head.
Flavor: Moderate to medium high malt sweetness because of elevated adjucts such as corn or rice. No fruitiness or diacetyl should be present.
Mouthfeel: Medium body and elevated carbonation make this a refreshing beer.
Food Pairings: Choose from sub-style A or B depending on the bitterness of this beer.
Examples: Hard to find bottled but look to your local brewpub.
Serving Temp: 40°- 45°
Glassware: Flute, Pilsner, Seidel, Stange or Stein
Aroma: Hints of grain or corn-like sweetness with a pronounced hop aroma. Some DMS ok but no fruitiness or diacetyl should be present.
Appearance: Crystal clear and yellow to deep gold with a long lasting white head.
Flavor: Moderate to medium high malt sweetness because of elevated adjucts such as corn or rice. No fruitiness or diacetyl should be present.
Mouthfeel: Medium body and elevated carbonation make this a refreshing beer.
Food Pairings: Choose from sub-style A or B depending on the bitterness of this beer.
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