Beer Forum

This is the entire reason I got into homebrewing, the goal to reproduce those great German Pilsners that I had years ago when I was stationed in Germany. Thus far, I have not been able to do it, or at least I have not been able to hit on the flavor profile I remember. It has been more than 10 years now since I have been to Germany, and my mind is fading fast. I have tried import beers, American "knock-off" micro-brew copies of German pilsners, and my own efforts and have yet to hit on the right recipe.

Maybe Daniela, and some others who have been to or are from Germany, can help me lock down the taste and characteristics. I seem to remember it as a golden to dark gold in color, thick white head, medium body and a smoooooootttthhhhh taste. It did not seem bitter or overly malty to me and very low in carbonation. You could drink quite a few and not be belching like American beers make you. I also seem to remember a bit of a buttery or caramel flavor in them? Am I mistaken on that?

Please help a pour soul find his way. If any of you have a good recipe or know of an excellent commercial German pilsner, please let me know.

Fuzzy

Fuzzy wrote:Please help a pour soul find his way. If any of you have a good recipe or know of an excellent commercial German pilsner, please let me know.

This depends on where you live. Here on the east coast I can get a few good examples of German Pilsners. They seem to taste a little bit different than in Germany though. I'm not sure if this is because of the Atlantic travel on a container ship.

German Pilsners can range from fairly dry and bitter (nothern Germany) to malty and not so bitter (southern Germany). But none are as bitter as your standard American Pale Ale.

Kai