# 42: PILSNER URQUELL
Pilsner Urquell - Czech Republic (Est.1842)
4.4% ABV - Blond (Pilsner)
IBU's - 33/35
IBU's - 33/35
Ingredients:
Malts: Moravian Pale Malt
Hops: Saaz Hop
Tasting Notes
E: Bright, golden in colour with a firm head that dissipates over time.
N: On the nose it demonstrates floral aromatics from the Saaz hop with a slight malty sweetness from the barley.
P: On the palate there is a balance of sweet malt and spicy bitter aromatics from the hops, with a hint of citrus fizz.
M: The mouthfeel is slightly drying towards the end, with a buttery feel and a mid carbonation.
Other comments:
In the 1830's a group of
brewer's in the town of Pilsen got together to create and brew a new beer,
after getting frustrated with the murky, dark inconsistent beers that were
being produced at the time. A young architect named Martin Stelzer was enlisted
to build the Burgher’s Brewery, a forerunner to the present day brewing
company. He invited visionary Bavarian brew master, Josef Groll, to join
in the crusade and, fuelled by passion and a desire to create something truly
remarkable, they created the first batch of Pilsner on 10th November 1842. By
1856 the beer was selling in Vienna, and then in Paris by 1869. The
'Urquell" name, meaning 'original source' was trademarked in 1898 and the
beer grew to be one of the leaders in the Pilsner family.
Food Pairings:
Pilsner's because of their varied aromatic hop aromas and sweet malt flavours can work well with a number of food groups ranging from Cheese, to Poultry to Seafood, here are some of my favourite combinations.
- Cheese - pair with a young light goats cheese, where the hop bitterness will cut through the oils and acidity present in the cheese, balancing the flavours and neutralising the palate.
- Duck - When accompanied with a sweet sauce, the balance of the rich flavours of the duck and the sweet flavours of the sauce are complimented by the sweet and bitter flavours of Pilsner Urquell.
- Seafood - Shellfish is a perfect accompaniment, the high carbonation and citrus aromas work well with lobster, crab, clams, etc in enhancing the flavours of the seafood and working with the delicate aromas.
- Chicken - Anything with a little spice will help lift those spicy notes from the Saaz hops and contrast against the sweet malts. The bitterness of the hop will help cleanse the palate of any residual spice and the carbonation will help set the mouth up for the next bite.
Pilsner's because of their varied aromatic hop aromas and sweet malt flavours can work well with a number of food groups ranging from Cheese, to Poultry to Seafood, here are some of my favourite combinations.
- Cheese - pair with a young light goats cheese, where the hop bitterness will cut through the oils and acidity present in the cheese, balancing the flavours and neutralising the palate.
- Duck - When accompanied with a sweet sauce, the balance of the rich flavours of the duck and the sweet flavours of the sauce are complimented by the sweet and bitter flavours of Pilsner Urquell.
- Seafood - Shellfish is a perfect accompaniment, the high carbonation and citrus aromas work well with lobster, crab, clams, etc in enhancing the flavours of the seafood and working with the delicate aromas.
- Chicken - Anything with a little spice will help lift those spicy notes from the Saaz hops and contrast against the sweet malts. The bitterness of the hop will help cleanse the palate of any residual spice and the carbonation will help set the mouth up for the next bite.
SCORE: 3.45/5
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