Pilsner works very well with lighter foods like salads, chicken, salmon, seafood and bratwurst. But since Pilsners are crisp and hop forward they also team up well with richer dishes. And can balance perfectly with salty foods. Let’s take a closer look.  

POTATOES: try them oven roasted, skins on, with lots of garlic, rosemary, olive oil, sea salt flakes and freshly ground black pepper. Or how about a creamy potato salad? The onion-grassiness of some freshly snipped chives jiving nicely with those hops.

BREAD BASED DISHES: think bruschetta, made with ripe tomatoes, fresh basil, extra virgin olive oil, salty capers and a squeeze of fresh lemon. The perfect summer snack! Or go back to the beer hall and smear a soft pretzel in salty butter to munch on with your cool glass of pils. (Recipe in issue 09, Autumn 2021)

RICE: how about a creamy risotto with fresh thyme, lemon zest and black pepper? Or head East with an Ottolenghi inspired dish of saffron rice with pistachios and fresh herbs.

DIPS: Tortilla chips, salsa and guacamole - make your own or pop open a couple of packets and jars. Czech Pilsners aren’t the best match for very hot dishes so bear that in mind when choosing the spiciness of your salsa.

PASTA: either tomato based like puttanesca or something rich and creamy like wild mushroom, topped with parmesan. 

CURRY: pilsners work really well with mild or creamy curries - like dishes based on paneer, vegetables, coconut or cashew. Think korma or how about a mild butter chicken?