Bayern Pilsener has been the favorite lager beer among many of Montana's beer aficionados since its introduction in the spring of 1988 in Missoula. Even though most people in this country have heard of Pilsener, it is the least understood beer style that comes from the old world. To clear up some of the most common questions or even myths about this delicious beer, we dedicated this issue of the Bayern Brewsletter to the story and history of our flagship beer: Bayern Pilsener.

Pilsener is named after the town of Pilsen in the present day Czech Republic. This beer was first brewed by Josef Groll, a young Bavarian brewmaster who emigrated to Pilsen in 1842. Up to that time, beers were generally darker. But then and there, because of Josef's talent, more sophisticated malting techniques, the excellent water and the proximity to the famous Saaz hops, it was possible to brew such a blond beer for the first time.

When his Pilsener beer achieved its great fame, other breweries, foremost in Dortmund, also realized their own potential of brewing golden beers. But the original Pilsener still remains the king (the only beer with an actual crown!) of beer worldwide, cherished by gourmets everywhere.

By definition, a Pilsener beer is a lager beer, golden in color (5-8 color units after EBC = European Brewers' Convention) and a specific gravity between 11.5-14.0 Plato (1.046-1.057 o.g.), thus creating an alcohol content between 4.65-5.6% alc./vol. The hops content has to be at least 28 EBUs (European Bitter Units), meaning contents of hop essence in beer in mg/l.

As an additional criteria for the quality of a true Pilsener, the industry defined the "head resistance" or how long it would take after pouring Pilsener in the middle of the glass, not down the side, for the bubbles to disappear. This head resistance is measured in seconds and should be more than 140 seconds. If the glass is not perfectly clean or the beer is too cold, this number will change.

By comparison, most domestic so-called "Pilseners" are much lighter (color <5 EBC units), contain adjuncts, such as rice or corn, don't have good head resistance and do not conform to the law of purity. Their gravity is below 11.5% Plato (alc.vol.< 4.6%) and the hop bitterness is usually 18 EBC or lower.

On the contrary, a premium Pilsener is described by the old Czech/Austrian/German beer laws as a Pilsener lager beer with at least 12.5% Plato (5 % alc./vol.), color between 5-8 EBC and a minimum hops content of 32 EBUs!

In the same manner as all Bayern beer, Bayern Pilsener is brewed strictly according to the Law of Purity as well as to classic brewing techniques. All processes are gradual and carefully controlled to insure unusual maturation and, with it, the distinctive character of Bayern Pilsener. The length of time, together with he gradual process of brewing, fermenting and lagering, creates, besides a distinctive, slightly bitter taste, a thickly textured foam that looks like whipped cream and is called in German its "crown" or the "bloom." Even though we call our Pilsener just Bayern Pilsener, it is a true Premium Pilsener beer that meets or exceeds all of the standards.

Because of the unusual care we spend brewing this special beer, it deserves to be treated with equal respect. As all beers brewed according to the ancient German rules, it should be consumed at a temperature between 42-44F. To insure the full flavor of Bayern Pilsener, it should be poured into a tulip-shaped glass, step by step, to create the crown. This crown holds the finely distributed natural carbonation inside the beer and acts as a shelter for the refreshing taste of the beer.

The recommended pouring time for a perfectly poured glass of Pilsener with up to a 2" crown in Germany is between 3 to 7 minutes! Therefore, Bayern Pilsener is not brewed for customers in a hurry but does relieve pressure and stress. Pilsener takes its time to mature, takes time to be poured and the drinker should take his or her time to wait for and to savor the perfect beer with its admirable crown.

Back to top