A crisp, clean, cold fermented Pilsner. The subtle interplay of floral and spicy noble hops with a Graham cracker grainy malt flavor that is characteristic of the style is a thing of beauty. Perfected in Germany but the new American renditions are new classics of the Pilsner style. Brewery's such as Victory Brewing's Prima Pils and Stoudts Pils. With these American Pilsner's tending to be hoppier than their German brewed cousins. I brewed a few Pilsners at home last year. A pre-prohibition style Pilsner with Basmati Rice, a German style Pilsner with Sorachi Ace hops, and a Bohemian style Pilsner. I also find full flavored Pilsners pair very well with Sushi.
Today's batch is a simple recipe of German Pilsner Malt. First wort hopped with Saaz and Tettnanger. Celeia hops for bittering and Saaz at end of boil. With a light dry hopping of Saaz. Fermented with Fermentis Saf-Lager 34/70.
This batch will be maturing for up to 8 weeks in traditional lager fashion. Cooler fermentation temperatures produce much more sulphur compounds than ale fermentation. Sulphur aroma and flavors fade with lagering (german for: to store). This is one reason for the longer maturation period of all lagers (35-90 days) compared to ales (10-28 days).