Pilsner

The first and original Pilsner brewed was in Pilsen by Bavarian brewer Josef Groll copying techniques of storing beer in caves where the cold temperatures would effectively lager the beer and improve clarity, storage and ultimately the palate.

A combination of new malting technology that produced lighter malt, very soft water and noble hop varieties like Saaz add up to a beer that would be emulated all over the world but not quite like the original.

Crisp, a fine balance between malt and spicy noble hops are the qualities that are required for a Pilsner. Hop bitterness is fairly high and aroma is a pronounced spiciness, soft water is required to recreate the style and combat harshness from the hop bittering levels. Decoction mashes are traditional and accentuate the malty quality of the beer. Mouthfeel is smooth and silky with a crisp palate.

IBUs: 35 – 45
SRM: 3. 5- 6
OG: 1.044 – 1.056
FG: 1.013 – 1.017
ABV: 4.2 – 5.4%