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While we feel that the seasons shouldn’t completely dictate the brews we’re enjoying, there’s no denying that a cool pils on a warm day is pretty hard to beat. So this issue we’re tapping into the expert minds behind the Pilsners at Saltaire Brewery and Geipel Brewing to inspire your own homebrew pils. One of the traditional tricks of the trade is decoction mashing and we’re looking into that too.
Summer and beer festivals are another great match. You’ll find a list of awesome events on. We’re super excited about taking a stall at the Manchester and Birmingham Craft Beer Festivals. And because we’d love to see you there as well, we’re giving away tickets to both of these events. Hope to raise a glass with you soon!
Cheers, Yohanna
It feels like the months are flying by. I guess we are all trying to make the most of what we’ve got whilst the news around the world gets worse and worse. Jumping from global pandemic to fuel and food shortage and some nutter in the east, what’s next!?
Yohanna Best talks Pilsner with Rob Cooke, Development Brewer at Saltaire Brewery.
We couldn’t bring you a Pilsner issue without briefly touching on decoction mashing. If you’ve read the interview with Geipel Brewery you’ll know that they are fans of this traditional method for their classic lagers.
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.
I once heard Pilsner described as “posh lagerâ€. I’m assuming they were referring to traditional Czech or German Pilsners rather than the likes of the American Budweiser. We’ll put it down to the nobility of those hops which bring the spice to a Pilsner, and that perfectly balanced biscuity malty smoothness. You know the one: that well-hopped, crisp pint of pale yellow beauty sitting below a dense crown of foam. Droplets of condensation sashay down the glass making it very classy company for the night.
I first sampled a Geipel Pilsner at our local craft beer bar, Bottle & Barrel, here in Aberystwyth. It was a cracking pint and when I discovered that the Geipel brewery is just up the road (well, about 50 miles north of here) I was really intrigued about the story behind this brew.
Belgium based maltsters Belgomalt are bringing barley home. And they know a thing or two about Pilsen malts. We’ll let them explain.
