January 19, 2025 • 15 mins
We take an extensive look at the world's most popular style of beer. Our Michelle Lam offers marketing tips for the business owner.
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Episode Transcript
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Speaker 1 (00:00):
Hi everyone, and welcome to this sweek's episode of Beverage
Chronicles Gary Montroso here we're going to have our brew
crew take a look at a style of beer called pilsner.
This is a type of beer that is even older
than wine. It dates back to Mesopotamia. A German brewer
named Joseph Grohl developed the first pilsner pille Lagger. He
(00:20):
named it after the city which it was originated, Pilsen
in the Czech Republic. The styles characterized by pilsner barley maltz,
and it's obviously a bottom fermenting beer at lower temperatures
than the top fermentation used for ales. So while the
Czech Republic adopted this style first, Germany followed right away,
and both countries became synonymous with this style of beer
(00:41):
right when the pilsner became popular. In the United States,
prohibitions shut down many breweries in the nineteen twenties, and
at that time some of the larger brands who were
making this beer thought the ban on alcohol was going
to be temporary. They kept themselves in business by producing
legal products such as ice cream with promotion sponsored by
baseball teams. So when prohibition ended, they felt they had
(01:05):
all these advances and the titans of the brewing industry
would continue brewing this popular style of beer. So pilsner
went from a local product to a national one. Fast
forward to today, and pilsner is still the best selling
beer in the world everywhere. In nineteen ninety six, Victory
Brewing in Pennsylvania released Prima pills and it made people
(01:26):
kind of step back and say, hey, this is really
delicious and if done right, can be refreshing and very,
very flavored. But enough, let's go to our brew crew.
Speaker 2 (01:33):
Welcome back, deep divers. Today we are cracking open the
world of pilsner.
Speaker 3 (01:38):
Ooh, kilsner a classic.
Speaker 2 (01:40):
Yeah, and our listener wants to know more, like way
more than just what.
Speaker 3 (01:44):
To order, right, they want to get into it the
whole story.
Speaker 2 (01:47):
Exactly, like what actually makes the pilsner a pilsner? Right,
we're talking history, the brewing process, even had to tell
a Czech pilsner from a German one.
Speaker 3 (01:55):
It's a deep dive. And trust me, there's more to
it than mecI. You'll be surprised, I bet.
Speaker 2 (02:00):
All Right, Well, we've got stacks of research here, articles, books,
even tasting notes. So let's do this, Okay, set the
scene for me. It's the mid eighteen hundreds, were in
Pilsen in what's now the Czech Republic. Tell me about
the beer scene back.
Speaker 3 (02:14):
Then, Well, it wasn't pretty. Imagine ordering a beer and
hoping it wouldn't make you sick.
Speaker 2 (02:19):
Call that bad.
Speaker 3 (02:20):
The ales they were inconsistent, cloudy, easily spoiled. You never
knew what you were gonna get.
Speaker 2 (02:25):
Yikes, not my idea of a relaxing happy hour, No.
Speaker 3 (02:28):
Not exactly.
Speaker 4 (02:29):
So.
Speaker 3 (02:29):
Naturally, people wanted something better, something more reliable, and.
Speaker 2 (02:32):
Then entered Joseph Grol.
Speaker 3 (02:34):
Joseph Groll, our beer hero. Yeah, you could say that.
He was a brewer from Bavaria, and he had this
new method using Bavarian lagger yeast, the famously soft water
of Pilsen, check pale malt, and these special hops called
sas hops.
Speaker 2 (02:52):
Sas hops.
Speaker 3 (02:53):
I'm already intrigued their key, and with those ingredients, boom,
Pilsner is born, a clear, crisp, golden lagger.
Speaker 2 (03:02):
Okay, but I'm guessing there were other new beers back then.
What made this one so special?
Speaker 3 (03:07):
Well, it wasn't just new. It solved a problem. People
were tired of bad beer, and this was delicious and consistent,
high quality every time.
Speaker 2 (03:14):
Ah so it was like the iPhone of beer. Everyone
wanted it exactly.
Speaker 3 (03:17):
Everyone wanted in on this new beer. But there's more
to the story than that. Pilsner is a lagger and
that's totally different from the ales of the.
Speaker 2 (03:23):
Time, right I remember hearing that laggers and ales are
like different families of beer.
Speaker 3 (03:27):
Yeah, totally, So think about it this way. Ales use
top fermenting yeast at warmer temperatures. That's what gives them
those fruity, sometimes almost sweet flavors. Laggers, on the other hand,
they're brewed with bottom fermenting yeast at cooler temperatures.
Speaker 2 (03:42):
So that's the secret to that clean, crisp lagger taste.
Speaker 3 (03:45):
Yeah, the temperature and yeast make a big difference. But
there's another key step laggering.
Speaker 2 (03:51):
Laggering, Like, what's it? Does that have something to do
with laggers?
Speaker 4 (03:55):
Ah?
Speaker 3 (03:56):
Well yeah. Back then there wasn't any refrigeration, so brewers
had to get creative.
Speaker 2 (04:00):
I bet yeah.
Speaker 3 (04:01):
They stored their lobbers and cool cellars caves, even for
weeks or months at a time. That let the yeast
slowly do its thing. Making the beer smooth and clear.
Speaker 2 (04:12):
Wow, chillin underground just waiting to be discovered exactly.
Speaker 3 (04:16):
That process, that dedication to quality, It's a big part
of why check Pilsner is still considered like the gold
standard for the style.
Speaker 2 (04:22):
Makes sense. But you know what else I've heard about
Pilsner That it's a brewer's beer. What that even mean?
Speaker 3 (04:28):
Ah? Yeah, well Pilsner it's known for being simple, which
is actually what makes it so hard to brew. Well,
you can't hide any flaws. Interesting, Yeah, if your ingredients
are bad or your technique is off, it'll show in
the final product, like immediately.
Speaker 2 (04:42):
So each sip is a test for the brewer.
Speaker 3 (04:44):
I mean you could say that. There's actually a quote
from Mitch Steel, you know, the famous brewer who says
brewing pilsner is like walking a tightrope. Everything has to
be just right.
Speaker 2 (04:55):
Wow, no pressure there. Okay, Well, next time I have
a Pilsner, I will definitely be thinking about the brewer's skins.
Speaker 3 (05:00):
Me too. But it gets even more interesting because even
within check Pillser there's variation. You might see terms like
check pail lagger or check premium paye lagger and knowing
the difference can help you pick the right one for
your taste.
Speaker 2 (05:14):
Hold on, So there are like subcategories of check pilsner.
All right, I'm intrigued telling more so check pail Lagger
versus check Premium pale Lager. What's the difference? Like? Is
one of them basically the light beer version of bilsner? Hmm?
Speaker 3 (05:30):
Not really, think of it more as different levels of intensity.
Check pail Lagger that's your classic, easy drinking sessionable pilsner,
low one alcohol usually like three or four percent, and
the flavors are a little more delicate.
Speaker 2 (05:40):
Okay, I get it. And the premium paal Lagger that's
the one that packs a bit more punch.
Speaker 3 (05:44):
You got it, higher alcohol content more like five, maybe
even six percent, and the flavors richer, fuller, more Robust's
actually sometimes called Bohemian pilsner.
Speaker 2 (05:53):
Bohemian pilsner. Oh I like that? Okay, new beer for
the Trido Off ser list. All right, so pay me
a pick. What would I see smell taste if I
was having a check Premium pale Lagger right now? Okay?
Speaker 3 (06:06):
So you pour the beer and it's brilliantly clear, like
crystal clear, beautiful golden hue and on top. You've got
this fliffy white head just begging you to take a sip.
Speaker 2 (06:17):
Oh man, that's making me thirsty.
Speaker 3 (06:19):
And then you take a sniff, and what do you get?
Classic pilsner aromas bready, little toasty, maybe a hint of
honey sweetness.
Speaker 2 (06:26):
Sounds perfect. So what about the taste? Does it matchup?
Speaker 3 (06:28):
Oh? Yeah, all those bready toasty notes they're there. But
then you've got this bitterness, a nice balance from the
saws hops.
Speaker 2 (06:34):
Ah, the saws hops. We were talking about those earlier.
Speaker 3 (06:37):
Yeah, and here's where they really shine. See they're not
your typical, like super bitter in your face hops saws hops.
They're delicate, floral, spicy, almost like a perfume.
Speaker 2 (06:47):
Okay, so not like grape crud or pine like some
IPAs have.
Speaker 3 (06:50):
Nope, not at all. It's a very specific kind of
bitterness essential for a traditional check Pilsner.
Speaker 2 (06:56):
Mmm, I'm making notes here, Okay, so check Premium Pale
Lagger top of the list.
Speaker 3 (07:02):
You won't regret it.
Speaker 4 (07:03):
Oh.
Speaker 3 (07:03):
But there's one more thing about check Pilsner's that I
should mention. It's kind of a what can be a
bit of.
Speaker 2 (07:08):
A debate, Oh, a debate I gotta hear.
Speaker 3 (07:12):
Yeah, it's about diacetyl.
Speaker 2 (07:13):
Diacetyl, I feel like I've heard that before. Doesn't that
make beer taste kind of buttery?
Speaker 3 (07:17):
It does, Yeah, and usually, like in most beer styles,
a strong buttery flavor. That's a flaw. But with some
traditional check pilsner's brewers actually add a touch of diacetol
on purpose.
Speaker 2 (07:28):
Wait, really, like, why would they do that.
Speaker 3 (07:30):
It's a stylistic choice and it can be pretty controversial.
I can imagine some brewers, like the folks who make
pilsner Urquell, they believe that a tiny bit of diacotyl
it adds complexity, rounds out the flavor.
Speaker 2 (07:43):
Huh, that's interesting.
Speaker 3 (07:44):
But then you know others argue that a pilsner should
be super clean, no buttery notes at all.
Speaker 2 (07:49):
So it's like there's secret ingredient and some people love
it and some.
Speaker 3 (07:52):
Hate it exactly. It all comes down to personal preference.
For some people that hint of butter it adds this
rich and smoothness to the beer, but others find it distracting.
So next time you have a check pilsner, see if
you can spot it. See how you feel about the
diacetol challenge accepted.
Speaker 2 (08:11):
Okay, this is what I love about these deep dies.
You start with something simple like pilsner, and all of
a sudden you're learning about all this history and debate
all these little flavor nuances.
Speaker 3 (08:20):
Right, it's all connected. But speaking of connections, we got
to talk about the German take on Pilsner.
Speaker 2 (08:25):
I was just going to ask about that. I mean,
German pilsners are super popular too, So how did they
come about? Didn't Pilsner start in the Czech Republic?
Speaker 3 (08:32):
It did, Yeah, but you know, one brewer comes up
with something brilliant and everyone else wants to try it.
So German brewers, they were definitely inspired by Czech pilsner's success,
but they had to work with what.
Speaker 2 (08:43):
They had, right, and I'm guessing German ingredients weren't exactly
the same as in Pilsen exactly.
Speaker 3 (08:48):
So German water it's generally harder than the water in Pilsen,
and their hops are different too.
Speaker 2 (08:53):
Okay, so they had to adapt the recipe. What kind
of changes did that lead to?
Speaker 3 (08:57):
Well, for one thing, German pilsners tend to be a
little dryer and crisper than check Pilsner's, partly because of
the harder water. But also the hops play a big.
Speaker 2 (09:05):
Role, right. Hops are a big deal in beer, big deal.
Speaker 3 (09:08):
So instead of saws hops, German pilsners use noble hops
varieties like Hellertow, Tetnanger, spalt Herzberger.
Speaker 2 (09:16):
Whoa, that's a lot of hops. I'm not familiar with
most of those.
Speaker 3 (09:18):
They're classic German hops, and they bring different flavors to
the table. Instead of those delicate, floral, spicy notes from
the saws, you get more earthy, herbal flavors from the
German hops. Some people even get hints of pepper, hay
or even a little mint.
Speaker 2 (09:33):
Wow, that's really different. Okay, So a German pilsner is
like a whole different sensory experience compared to a check pilsner, totally.
Speaker 3 (09:41):
And it just goes to show you how these regional
differences can create such fascinating variations within one beer style.
Speaker 2 (09:48):
I'm telling it, My whole perspective on pilsner is changing
right now. It's not just one beer, it's a whole
family of beers with its own history and evolution.
Speaker 3 (09:57):
This is so cool, I know, right, And the best
part is there's always more to learn the world of
pilsner is huge and constantly evolving.
Speaker 2 (10:06):
Okay, well, we have covered a lot of ground here,
the origin story, laggers versus ales, that whole laggering thing,
which is pretty ingenious, the idea of a brewer's beer,
check pilsner variations, and now German pilsners. So for our
listener who's ready to dive into the world of pilsner,
what's the main takeaway? What should they be doing with
all this information?
Speaker 3 (10:27):
Hmm? I think the biggest takeaway is that pilsner it's
more than just a light, refreshing beer. There's depth, there's history,
there's a huge range of flavors to explore.
Speaker 2 (10:35):
I totally agree. But how can our listener actually put
all this knowledge into action? Should they start like Sniffin
for Guacidal, memorizing hot varieties.
Speaker 3 (10:43):
Well they could, but the most important thing is to
start tasting and comparing different pilsners.
Speaker 2 (10:47):
So homework involves drinking beer.
Speaker 3 (10:49):
I'm in exactly. So next time you're at a bar,
at the store wherever you get your beer, seek out
a variety of pilsners. Try a classic Kech pilsner, like
a Pilsner Urquell, sample a German pilsner, maybe even try
a local craft pilsner. See how different brewers are putting
their own spin on the style.
Speaker 2 (11:08):
So it's all about experiencing those different flavor profiles.
Speaker 3 (11:11):
We talked about exactly, And don't be afraid to ask questions,
you know, talk to the bartender, the brewer, even other
beer lovers.
Speaker 2 (11:17):
This is like a pilsner adventure. A pilsner adventure. I
like that. So you've given our listener a treasure map,
and now they get to go out and find all
the good stuff.
Speaker 3 (11:26):
Yeah, and you know, when it comes to taste, there's
no wrong answers. It's about finding what you like, trying
new things, and expanding your palate exactly.
Speaker 2 (11:34):
This isn't about being a beer snob or anything. It's
about appreciating the craft, the history behind each beer.
Speaker 3 (11:41):
Oh and speaking of appreciation, you know all those details
we talked about, the history, the ingredients, Yeah, those can
actually help you when you're tasting.
Speaker 2 (11:49):
So it's not just like fun facts, it's actually useful information.
Speaker 3 (11:53):
I like it totally. Like when you try a check pilsner,
see if you can pick up on those floral, spicy
notes from the soft hops or with a German Pilsner.
Notice how the German hops make it drier, crisper with
those earthy and herbal flavors.
Speaker 2 (12:08):
So basically, we're turning our listener into like a pilsner detective.
Speaker 3 (12:12):
Ah yeah, and maybe they'll even be able to detect
a hint of diacatl and form their own opinion on
that whole debate.
Speaker 2 (12:18):
I'm telling you, I'm already feeling way more confident about
my pillsner knowledge and I haven't even had one today.
Speaker 3 (12:23):
Well, there's no time like the present. But as you,
as our listener, start your pilsner journey, remember one thing.
It's all about enjoyment. Don't get too caught up in
all the technical stuff. Just relax, sip, savor, and enjoy
the journey.
Speaker 2 (12:38):
That is some great advice. Sometimes the best way to
learn is just to experience it firsthand. So to our listener,
cheers to your future pilsner adventures. I mean, your glass
be full of delicious discoveries.
Speaker 3 (12:48):
Cheers to that.
Speaker 2 (12:49):
And that, my friends, concludes our deep dive into the
wonderful world of pilsner. We hope you enjoyed the exploration
as much as we did.
Speaker 3 (12:56):
We had a blast.
Speaker 2 (12:57):
So until next time, deep divers, keep those questions coming
and keep diving deep into the things that make you curious.
Speaker 3 (13:04):
There is a whole world of knowledge out there just
waiting to be to covernor Happyipping.
Speaker 1 (13:09):
Hi.
Speaker 4 (13:09):
I'm Michelle Lamb, CEO of Brooklyn Night Media, and today
i'm Beverage Chronicles. I'm sharing my top three PR tips
for marketing beverages. Let's kick off with the tasting room
pr Q and a focusing on interactive segment where listeners
can call in with PR questions. Focusing Number one weekly
(13:32):
listener questions on PR strategy, branding, and media. For example,
address real world questions like how to pitch to journalists
or maximize event coverage. Ask yourself, what challenges do my
audience face and how can I provide solutions? Number two
quick fire PR tips for common challenges face by beverage brands.
(13:57):
For example, share actionable advice like responding to bad reviews
or standing out at trade shows. Ask yourself, how can
I deliver value packed insights in under two minutes? Number three.
Special guests provide answers to more complex PR scenarios. For example,
(14:17):
bring in peer experts or industry insiders to discuss strategies
for major brand transformations or crisis. Ask yourself who can
provide expert perspectives that will benefit my audience. Well that's
all for today, until next time. For more additional public
relations tips, you can find me on ww dot Brooklynnightmedia
(14:41):
dot com. We are also on LinkedIn, Twitter, Instagram, and Facebook.
Until next time on beverage chronicles.
Speaker 1 (14:50):
Have a great day, let's in everyone, See you next week.
Hi everyone, and welcome to this sweek's episode of Beverage
Chronicles Gary Montroso here we're going to have our brew
crew take a look at a style of beer called pilsner.
This is a type of beer that is even older
than wine. It dates back to Mesopotamia. A German brewer
named Joseph Grohl developed the first pilsner pille Lagger. He
(00:20):
named it after the city which it was originated, Pilsen
in the Czech Republic. The styles characterized by pilsner barley maltz,
and it's obviously a bottom fermenting beer at lower temperatures
than the top fermentation used for ales. So while the
Czech Republic adopted this style first, Germany followed right away,
and both countries became synonymous with this style of beer
(00:41):
right when the pilsner became popular. In the United States,
prohibitions shut down many breweries in the nineteen twenties, and
at that time some of the larger brands who were
making this beer thought the ban on alcohol was going
to be temporary. They kept themselves in business by producing
legal products such as ice cream with promotion sponsored by
baseball teams. So when prohibition ended, they felt they had
(01:05):
all these advances and the titans of the brewing industry
would continue brewing this popular style of beer. So pilsner
went from a local product to a national one. Fast
forward to today, and pilsner is still the best selling
beer in the world everywhere. In nineteen ninety six, Victory
Brewing in Pennsylvania released Prima pills and it made people
(01:26):
kind of step back and say, hey, this is really
delicious and if done right, can be refreshing and very,
very flavored. But enough, let's go to our brew crew.
Speaker 2 (01:33):
Welcome back, deep divers. Today we are cracking open the
world of pilsner.
Speaker 3 (01:38):
Ooh, kilsner a classic.
Speaker 2 (01:40):
Yeah, and our listener wants to know more, like way
more than just what.
Speaker 3 (01:44):
To order, right, they want to get into it the
whole story.
Speaker 2 (01:47):
Exactly, like what actually makes the pilsner a pilsner? Right,
we're talking history, the brewing process, even had to tell
a Czech pilsner from a German one.
Speaker 3 (01:55):
It's a deep dive. And trust me, there's more to
it than mecI. You'll be surprised, I bet.
Speaker 2 (02:00):
All Right, Well, we've got stacks of research here, articles, books,
even tasting notes. So let's do this, Okay, set the
scene for me. It's the mid eighteen hundreds, were in
Pilsen in what's now the Czech Republic. Tell me about
the beer scene back.
Speaker 3 (02:14):
Then, Well, it wasn't pretty. Imagine ordering a beer and
hoping it wouldn't make you sick.
Speaker 2 (02:19):
Call that bad.
Speaker 3 (02:20):
The ales they were inconsistent, cloudy, easily spoiled. You never
knew what you were gonna get.
Speaker 2 (02:25):
Yikes, not my idea of a relaxing happy hour, No.
Speaker 3 (02:28):
Not exactly.
Speaker 4 (02:29):
So.
Speaker 3 (02:29):
Naturally, people wanted something better, something more reliable, and.
Speaker 2 (02:32):
Then entered Joseph Grol.
Speaker 3 (02:34):
Joseph Groll, our beer hero. Yeah, you could say that.
He was a brewer from Bavaria, and he had this
new method using Bavarian lagger yeast, the famously soft water
of Pilsen, check pale malt, and these special hops called
sas hops.
Speaker 2 (02:52):
Sas hops.
Speaker 3 (02:53):
I'm already intrigued their key, and with those ingredients, boom,
Pilsner is born, a clear, crisp, golden lagger.
Speaker 2 (03:02):
Okay, but I'm guessing there were other new beers back then.
What made this one so special?
Speaker 3 (03:07):
Well, it wasn't just new. It solved a problem. People
were tired of bad beer, and this was delicious and consistent,
high quality every time.
Speaker 2 (03:14):
Ah so it was like the iPhone of beer. Everyone
wanted it exactly.
Speaker 3 (03:17):
Everyone wanted in on this new beer. But there's more
to the story than that. Pilsner is a lagger and
that's totally different from the ales of the.
Speaker 2 (03:23):
Time, right I remember hearing that laggers and ales are
like different families of beer.
Speaker 3 (03:27):
Yeah, totally, So think about it this way. Ales use
top fermenting yeast at warmer temperatures. That's what gives them
those fruity, sometimes almost sweet flavors. Laggers, on the other hand,
they're brewed with bottom fermenting yeast at cooler temperatures.
Speaker 2 (03:42):
So that's the secret to that clean, crisp lagger taste.
Speaker 3 (03:45):
Yeah, the temperature and yeast make a big difference. But
there's another key step laggering.
Speaker 2 (03:51):
Laggering, Like, what's it? Does that have something to do
with laggers?
Speaker 4 (03:55):
Ah?
Speaker 3 (03:56):
Well yeah. Back then there wasn't any refrigeration, so brewers
had to get creative.
Speaker 2 (04:00):
I bet yeah.
Speaker 3 (04:01):
They stored their lobbers and cool cellars caves, even for
weeks or months at a time. That let the yeast
slowly do its thing. Making the beer smooth and clear.
Speaker 2 (04:12):
Wow, chillin underground just waiting to be discovered exactly.
Speaker 3 (04:16):
That process, that dedication to quality, It's a big part
of why check Pilsner is still considered like the gold
standard for the style.
Speaker 2 (04:22):
Makes sense. But you know what else I've heard about
Pilsner That it's a brewer's beer. What that even mean?
Speaker 3 (04:28):
Ah? Yeah, well Pilsner it's known for being simple, which
is actually what makes it so hard to brew. Well,
you can't hide any flaws. Interesting, Yeah, if your ingredients
are bad or your technique is off, it'll show in
the final product, like immediately.
Speaker 2 (04:42):
So each sip is a test for the brewer.
Speaker 3 (04:44):
I mean you could say that. There's actually a quote
from Mitch Steel, you know, the famous brewer who says
brewing pilsner is like walking a tightrope. Everything has to
be just right.
Speaker 2 (04:55):
Wow, no pressure there. Okay, Well, next time I have
a Pilsner, I will definitely be thinking about the brewer's skins.
Speaker 3 (05:00):
Me too. But it gets even more interesting because even
within check Pillser there's variation. You might see terms like
check pail lagger or check premium paye lagger and knowing
the difference can help you pick the right one for
your taste.
Speaker 2 (05:14):
Hold on, So there are like subcategories of check pilsner.
All right, I'm intrigued telling more so check pail Lagger
versus check Premium pale Lager. What's the difference? Like? Is
one of them basically the light beer version of bilsner? Hmm?
Speaker 3 (05:30):
Not really, think of it more as different levels of intensity.
Check pail Lagger that's your classic, easy drinking sessionable pilsner,
low one alcohol usually like three or four percent, and
the flavors are a little more delicate.
Speaker 2 (05:40):
Okay, I get it. And the premium paal Lagger that's
the one that packs a bit more punch.
Speaker 3 (05:44):
You got it, higher alcohol content more like five, maybe
even six percent, and the flavors richer, fuller, more Robust's
actually sometimes called Bohemian pilsner.
Speaker 2 (05:53):
Bohemian pilsner. Oh I like that? Okay, new beer for
the Trido Off ser list. All right, so pay me
a pick. What would I see smell taste if I
was having a check Premium pale Lagger right now? Okay?
Speaker 3 (06:06):
So you pour the beer and it's brilliantly clear, like
crystal clear, beautiful golden hue and on top. You've got
this fliffy white head just begging you to take a sip.
Speaker 2 (06:17):
Oh man, that's making me thirsty.
Speaker 3 (06:19):
And then you take a sniff, and what do you get?
Classic pilsner aromas bready, little toasty, maybe a hint of
honey sweetness.
Speaker 2 (06:26):
Sounds perfect. So what about the taste? Does it matchup?
Speaker 3 (06:28):
Oh? Yeah, all those bready toasty notes they're there. But
then you've got this bitterness, a nice balance from the
saws hops.
Speaker 2 (06:34):
Ah, the saws hops. We were talking about those earlier.
Speaker 3 (06:37):
Yeah, and here's where they really shine. See they're not
your typical, like super bitter in your face hops saws hops.
They're delicate, floral, spicy, almost like a perfume.
Speaker 2 (06:47):
Okay, so not like grape crud or pine like some
IPAs have.
Speaker 3 (06:50):
Nope, not at all. It's a very specific kind of
bitterness essential for a traditional check Pilsner.
Speaker 2 (06:56):
Mmm, I'm making notes here, Okay, so check Premium Pale
Lagger top of the list.
Speaker 3 (07:02):
You won't regret it.
Speaker 4 (07:03):
Oh.
Speaker 3 (07:03):
But there's one more thing about check Pilsner's that I
should mention. It's kind of a what can be a
bit of.
Speaker 2 (07:08):
A debate, Oh, a debate I gotta hear.
Speaker 3 (07:12):
Yeah, it's about diacetyl.
Speaker 2 (07:13):
Diacetyl, I feel like I've heard that before. Doesn't that
make beer taste kind of buttery?
Speaker 3 (07:17):
It does, Yeah, and usually, like in most beer styles,
a strong buttery flavor. That's a flaw. But with some
traditional check pilsner's brewers actually add a touch of diacetol
on purpose.
Speaker 2 (07:28):
Wait, really, like, why would they do that.
Speaker 3 (07:30):
It's a stylistic choice and it can be pretty controversial.
I can imagine some brewers, like the folks who make
pilsner Urquell, they believe that a tiny bit of diacotyl
it adds complexity, rounds out the flavor.
Speaker 2 (07:43):
Huh, that's interesting.
Speaker 3 (07:44):
But then you know others argue that a pilsner should
be super clean, no buttery notes at all.
Speaker 2 (07:49):
So it's like there's secret ingredient and some people love
it and some.
Speaker 3 (07:52):
Hate it exactly. It all comes down to personal preference.
For some people that hint of butter it adds this
rich and smoothness to the beer, but others find it distracting.
So next time you have a check pilsner, see if
you can spot it. See how you feel about the
diacetol challenge accepted.
Speaker 2 (08:11):
Okay, this is what I love about these deep dies.
You start with something simple like pilsner, and all of
a sudden you're learning about all this history and debate
all these little flavor nuances.
Speaker 3 (08:20):
Right, it's all connected. But speaking of connections, we got
to talk about the German take on Pilsner.
Speaker 2 (08:25):
I was just going to ask about that. I mean,
German pilsners are super popular too, So how did they
come about? Didn't Pilsner start in the Czech Republic?
Speaker 3 (08:32):
It did, Yeah, but you know, one brewer comes up
with something brilliant and everyone else wants to try it.
So German brewers, they were definitely inspired by Czech pilsner's success,
but they had to work with what.
Speaker 2 (08:43):
They had, right, and I'm guessing German ingredients weren't exactly
the same as in Pilsen exactly.
Speaker 3 (08:48):
So German water it's generally harder than the water in Pilsen,
and their hops are different too.
Speaker 2 (08:53):
Okay, so they had to adapt the recipe. What kind
of changes did that lead to?
Speaker 3 (08:57):
Well, for one thing, German pilsners tend to be a
little dryer and crisper than check Pilsner's, partly because of
the harder water. But also the hops play a big.
Speaker 2 (09:05):
Role, right. Hops are a big deal in beer, big deal.
Speaker 3 (09:08):
So instead of saws hops, German pilsners use noble hops
varieties like Hellertow, Tetnanger, spalt Herzberger.
Speaker 2 (09:16):
Whoa, that's a lot of hops. I'm not familiar with
most of those.
Speaker 3 (09:18):
They're classic German hops, and they bring different flavors to
the table. Instead of those delicate, floral, spicy notes from
the saws, you get more earthy, herbal flavors from the
German hops. Some people even get hints of pepper, hay
or even a little mint.
Speaker 2 (09:33):
Wow, that's really different. Okay, So a German pilsner is
like a whole different sensory experience compared to a check pilsner, totally.
Speaker 3 (09:41):
And it just goes to show you how these regional
differences can create such fascinating variations within one beer style.
Speaker 2 (09:48):
I'm telling it, My whole perspective on pilsner is changing
right now. It's not just one beer, it's a whole
family of beers with its own history and evolution.
Speaker 3 (09:57):
This is so cool, I know, right, And the best
part is there's always more to learn the world of
pilsner is huge and constantly evolving.
Speaker 2 (10:06):
Okay, well, we have covered a lot of ground here,
the origin story, laggers versus ales, that whole laggering thing,
which is pretty ingenious, the idea of a brewer's beer,
check pilsner variations, and now German pilsners. So for our
listener who's ready to dive into the world of pilsner,
what's the main takeaway? What should they be doing with
all this information?
Speaker 3 (10:27):
Hmm? I think the biggest takeaway is that pilsner it's
more than just a light, refreshing beer. There's depth, there's history,
there's a huge range of flavors to explore.
Speaker 2 (10:35):
I totally agree. But how can our listener actually put
all this knowledge into action? Should they start like Sniffin
for Guacidal, memorizing hot varieties.
Speaker 3 (10:43):
Well they could, but the most important thing is to
start tasting and comparing different pilsners.
Speaker 2 (10:47):
So homework involves drinking beer.
Speaker 3 (10:49):
I'm in exactly. So next time you're at a bar,
at the store wherever you get your beer, seek out
a variety of pilsners. Try a classic Kech pilsner, like
a Pilsner Urquell, sample a German pilsner, maybe even try
a local craft pilsner. See how different brewers are putting
their own spin on the style.
Speaker 2 (11:08):
So it's all about experiencing those different flavor profiles.
Speaker 3 (11:11):
We talked about exactly, And don't be afraid to ask questions,
you know, talk to the bartender, the brewer, even other
beer lovers.
Speaker 2 (11:17):
This is like a pilsner adventure. A pilsner adventure. I
like that. So you've given our listener a treasure map,
and now they get to go out and find all
the good stuff.
Speaker 3 (11:26):
Yeah, and you know, when it comes to taste, there's
no wrong answers. It's about finding what you like, trying
new things, and expanding your palate exactly.
Speaker 2 (11:34):
This isn't about being a beer snob or anything. It's
about appreciating the craft, the history behind each beer.
Speaker 3 (11:41):
Oh and speaking of appreciation, you know all those details
we talked about, the history, the ingredients, Yeah, those can
actually help you when you're tasting.
Speaker 2 (11:49):
So it's not just like fun facts, it's actually useful information.
Speaker 3 (11:53):
I like it totally. Like when you try a check pilsner,
see if you can pick up on those floral, spicy
notes from the soft hops or with a German Pilsner.
Notice how the German hops make it drier, crisper with
those earthy and herbal flavors.
Speaker 2 (12:08):
So basically, we're turning our listener into like a pilsner detective.
Speaker 3 (12:12):
Ah yeah, and maybe they'll even be able to detect
a hint of diacatl and form their own opinion on
that whole debate.
Speaker 2 (12:18):
I'm telling you, I'm already feeling way more confident about
my pillsner knowledge and I haven't even had one today.
Speaker 3 (12:23):
Well, there's no time like the present. But as you,
as our listener, start your pilsner journey, remember one thing.
It's all about enjoyment. Don't get too caught up in
all the technical stuff. Just relax, sip, savor, and enjoy
the journey.
Speaker 2 (12:38):
That is some great advice. Sometimes the best way to
learn is just to experience it firsthand. So to our listener,
cheers to your future pilsner adventures. I mean, your glass
be full of delicious discoveries.
Speaker 3 (12:48):
Cheers to that.
Speaker 2 (12:49):
And that, my friends, concludes our deep dive into the
wonderful world of pilsner. We hope you enjoyed the exploration
as much as we did.
Speaker 3 (12:56):
We had a blast.
Speaker 2 (12:57):
So until next time, deep divers, keep those questions coming
and keep diving deep into the things that make you curious.
Speaker 3 (13:04):
There is a whole world of knowledge out there just
waiting to be to covernor Happyipping.
Speaker 1 (13:09):
Hi.
Speaker 4 (13:09):
I'm Michelle Lamb, CEO of Brooklyn Night Media, and today
i'm Beverage Chronicles. I'm sharing my top three PR tips
for marketing beverages. Let's kick off with the tasting room
pr Q and a focusing on interactive segment where listeners
can call in with PR questions. Focusing Number one weekly
(13:32):
listener questions on PR strategy, branding, and media. For example,
address real world questions like how to pitch to journalists
or maximize event coverage. Ask yourself, what challenges do my
audience face and how can I provide solutions? Number two
quick fire PR tips for common challenges face by beverage brands.
(13:57):
For example, share actionable advice like responding to bad reviews
or standing out at trade shows. Ask yourself, how can
I deliver value packed insights in under two minutes? Number three.
Special guests provide answers to more complex PR scenarios. For example,
(14:17):
bring in peer experts or industry insiders to discuss strategies
for major brand transformations or crisis. Ask yourself who can
provide expert perspectives that will benefit my audience. Well that's
all for today, until next time. For more additional public
relations tips, you can find me on ww dot Brooklynnightmedia
(14:41):
dot com. We are also on LinkedIn, Twitter, Instagram, and Facebook.
Until next time on beverage chronicles.
Speaker 1 (14:50):
Have a great day, let's in everyone, See you next week.
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