# 60: JEVER PILSENER
Friesisches Brauhaus zu Jever - Germany (Est.1848)
First Brewed - 1934
4.9% ABV - Pilsner
IBU's - 33
IBU's - 33
Ingredients:
Malts: Pale Malt
Hops: Hallertau, Tettnang
Tasting Notes:
E: Golden, straw-like colour with fantastic clarity and a spritzy bubbly head.
N: Plenty of hops on the nose, slight buttery aroma, with a sweet malty character.
P: The buttery feel is replicated on the palate, bitterness is bold with a crisp bite. The sweet malt character continues on the finish.
M: There is a lingering hop bitterness that is slightly acidic with a dry aftertaste that is pronounced.
Other comments:
The town of Jever sits in the North of Germany near the city of Bremen and the border with the Netherlands. The brewery was first found in 1848 by Diedrich Konig, and was one of only a few breweries in the Friesland region. Diedrich suffered an untimely death in 1867, and the brewery was handed down to his son, who did not share the same interest as his father and sold the brewery to Theodore Fetkoter. Theodore took the brewery to a new level and was pivotal in installing the first water supply system in Jever.
Like most European breweries, World War I played a part in their history, this was the same for Jever, when Theodore's son, who had taken over the business, was killed on the front line. Once again the brewery was sold, this time to Bavaria-St.Paul Brewery based in Hamburg. Difficult times ensued during World War II with fuel shortages meaning delivery of the beer was halted, and the only way for people to purchase the product was direct from the brewery gates. Post World War II saw the brewery settle and the newly named Jever Pilsener began to build a reputation across the country. The German beer drinkers savoured the unusual flavour of the beer, as it was a lot more bitter and dry than the southern lagers of the time. Since 1994 the brewery has been sold twice, and is now owned by Radeberger Gruppe.
The town of Jever sits in the North of Germany near the city of Bremen and the border with the Netherlands. The brewery was first found in 1848 by Diedrich Konig, and was one of only a few breweries in the Friesland region. Diedrich suffered an untimely death in 1867, and the brewery was handed down to his son, who did not share the same interest as his father and sold the brewery to Theodore Fetkoter. Theodore took the brewery to a new level and was pivotal in installing the first water supply system in Jever.
Like most European breweries, World War I played a part in their history, this was the same for Jever, when Theodore's son, who had taken over the business, was killed on the front line. Once again the brewery was sold, this time to Bavaria-St.Paul Brewery based in Hamburg. Difficult times ensued during World War II with fuel shortages meaning delivery of the beer was halted, and the only way for people to purchase the product was direct from the brewery gates. Post World War II saw the brewery settle and the newly named Jever Pilsener began to build a reputation across the country. The German beer drinkers savoured the unusual flavour of the beer, as it was a lot more bitter and dry than the southern lagers of the time. Since 1994 the brewery has been sold twice, and is now owned by Radeberger Gruppe.
Food Pairings:
Unlike most German pilsner's Jever has a more robust bitterness and a greater lingering dryness, so you can be a little more bold with your pairings that the usual Pilsner food matches. The high bitterness allows you to look at balancing against sweetness or residual fats, so you can look at pate or light german sausages. The hop bitterness will also emphasise spice, so you can work both these characteristics and pair with a spicy german sausage as well, where the beer can work on two levels.
The beer's lingering drying will also pair nicely against oily fish, such as mackerel, sardines, trout or salmon. The drying will help absorb the oils, whilst the spritzy carbonation will cleanse the palate of any residual oils and fats.
My recipe pairing is down the fish route and is Salmon with Salsa Verde
http://www.bbcgoodfood.com/recipes/1993637/salmon-with-salsa-verde
Unlike most German pilsner's Jever has a more robust bitterness and a greater lingering dryness, so you can be a little more bold with your pairings that the usual Pilsner food matches. The high bitterness allows you to look at balancing against sweetness or residual fats, so you can look at pate or light german sausages. The hop bitterness will also emphasise spice, so you can work both these characteristics and pair with a spicy german sausage as well, where the beer can work on two levels.
The beer's lingering drying will also pair nicely against oily fish, such as mackerel, sardines, trout or salmon. The drying will help absorb the oils, whilst the spritzy carbonation will cleanse the palate of any residual oils and fats.
My recipe pairing is down the fish route and is Salmon with Salsa Verde
http://www.bbcgoodfood.com/recipes/1993637/salmon-with-salsa-verde
SCORE: 3.1/5
Page: 400
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