Beer Tasting – Pilsner Urquell – (2B Bohemian Pilsner)

[GuingesRock]

The first lagers were dark …Munich dunkel and the like. The brewing of dark lagers was established in Munich by 1600.

Pilsner Urquell was the world’s first pale hoppy lager. It was brewed (and still is) in Pilsen. The water in Pilsen was very soft and enabled the use of pale malts. The first batch was brewed on Oct 5th 1842 and was tapped on Nov 11th. It was extremely popular right away and many countries copied the style. It was the precursor of the German and US pale lagers.

Pilsner Urquell (Urquell means original) is still made in the original location in Pilsen (Czech Republic) by the same brewery,

Bohemian pilsner is 4.2 – 5.4 ABV. On the full-bodied side. It has a robust bready malt flavour, and medium to high hop flavour and aroma, with spiciness and notes of mint and wintergreen. The bitterness is supposed to be more pronounced after the beer is swallowed. 3.5 – 6 SRM.

I’ll get around to tasting this and will report (hopefully others will too). I’m getting these beers from the NSLC.

IMG_20140711_174527.jpg

[RubberToe]

This is one of my favorite beers of all time and the inspiration behind my Dartmouth Pilsner! I also happen to be drinking mine tonight (on #2).

I'm in.

Sent from the brew timer.

[GuingesRock]

Rob, you'll probably do a lot better. My attempt on this is a bit feeble. Also this is the first time I tried it, so it might be an acquired taste. I didn't score it since this is the standard for this style and should probably score max points.

Aroma (as appropriate for style) Points out of 12 =
Comment on malt, hops, esters, and other aromatics.
PLEASANT, BREADY

Appearance (as appropriate for style) Points out of 3 =
Comment on color, clarity, and head (retention, color, and texture).
CLEAR, NICE WHITE HEAD WITH LACING

Flavor (as appropriate for style) Points out of 20 =
Comment on malt, hops, fermentation characteristics, balance, finish/aftertaste, and other flavor characteristics.
NICE BITTERNESS, SLIGHT MALTY SWEETNESS, BREADY


Mouthfeel (as appropriate for style) Points out of 5 =
Comment on body, carbonation, warmth, creaminess, astringency, and other palate sensations.
HAS BODY AND WARMTH, MEDIUM-HIGH CARBONATION


Overall Impression Points out of 10 =
Comment on overall drinking pleasure associated with entry, give suggestions for improvement.
INTERESTING TO TASTE IT AFTER LEARNING THE HOSTORY. BIT TOO SWEET AND MALTY FOR ME.

Total points out of 50 = Food Pairing Suggestion: CHEESE SANDWICH.

[RubberToe]

Yeah I probably won't score it either (not really qualified, no training on that) but just be as descriptive as posible.

Sent from the brew timer.

[canuck]

I've always enjoyed Pilsner Urquell here, but when I had some when was in Prague back in April I was amazed at the difference. The fresh unfiltered unpasteurized version is off the fucking hook awesome.

[GuingesRock]

That looks delicious.

The style calls for some "pleasant restrained diacetyl" although it "need not be present" I wonder if that was what I found off-putting. I'd be interested to see if it is in those cans.

[GAM]

Yeah I probably won't score it either (not really qualified, no training on that) but just be as descriptive as posible.

Sent from the brew timer.

Thats the idea. We as a body can help each other with the tasting and our nots. No wrong answers.

Sandy

[redoubt]

Haven't jumped in on this, but have been reading the tasting notes...

Mark, when you make food recommendations, would you mind adding why you think the food would compliment the beer? Cheese sandwich seemed like a surprise here, and I'm curious as to your reasons for choosing that...

-Keely.

[GuingesRock]

Haven't jumped in on this, but have been reading the tasting notes...

Mark, when you make food recommendations, would you mind adding why you think the food would compliment the beer? Cheese sandwich seemed like a surprise here, and I'm curious as to your reasons for choosing that...

-Keely.

It’s subjective but there are four aspects to food pairing to think about.

Firstly the intensity should match. I thought pilsner and cheese sandwich matched in intensity.

Secondly the two should have some complimentary flavours to create harmony. I thought the Breadiness in the Pilsen would go with the bread.

Thirdly Contrast. The beer and food need some contrast to create interest. No cheese in beer unless the hops were off (been there, done that).

Finally Cut. Bitterness, carbonation and alcohol can help to cut fatty or sweet foods. Like the butter and the cheese.

In the Rickards Red thread, that beer tasted like malt vinegar to me so I went with fish and chips.

Randy Mosher, wrote an excellent book called “Tasting Beer” and it’s all in there as well as in the beer servers course.

Try and do a review some time Keely, I think you might have a talent for it, or post a new beer thread and I'll join in. I feel like I'm hopeless at the moment, but hoping to get better. If any judges or experienced people had time to post a review it would help complete novices like me to learn this.

[RubberToe]

I love me some Pilsner with stuff like sausages, salt / corned beef, salt pork riblets, pastrami, roast turkey, sides like perogies, sauerkraut, mustard.

There's an Anthony Bourdain's No Reservations episode in Prague and they eat lots of salty and roasted pork, basically everything there.

[GAM]

Finally getting to this.

Aroma (as appropriate for style) Points out of 12 = 10
malt- I don't find the malt to be complex Nice mild and clean
hops- Low spicy hop
esters- none I can detect
other aromatics- none

Appearance (as appropriate for style) Points out of 3 =2
Comment on color-Light straw to gold
clarity- Clear
head- Lost the head quickly (may be my glass)

Flavor (as appropriate for style) Points out of 20 =18
malt- low malt presence
hops- Nicely spicy
fermentation characteristics- clean
balance- slightly bitter start but cleans quickly, nice aftertaste
finish/aftertaste- above

Mouthfeel (as appropriate for style) Points out of 5 =4
Comment on body- low to medium MF
carbonation- as expected for style
warmth- Spicy warmth, none from alchol
creaminess- low
astringency- none
other palate sensations- Liquid

Overall Impression Points out of 10 =8
Comment on overall drinking pleasure associated with entry, give suggestions for improvement.
Very nice warm day beer.
Total points out of 50 = 42

Food Pairing Suggestion: Fish or chicken. Spiced meats & cheeses.

Sandy