Laatst was ik in een slijterij en zag pils. Waarom geld besteden aan pils? Het was een opvallend geel-rood blikje dat deed denken aan Maggi.
MAGGI is een merk dat al generaties lang een rol speelt in vele Nederlandse huishoudens. De geschiedenis van MAGGI begint in 1886, ondervoeding was een groot probleem. Julius Maggi ging de strijd aan tegen ondervoeding met zijn missie het koken van voedzame maaltijden voor iedereen gemakkelijk, snel en betaalbaar te maken. MAGGI werd vooral beroemd door het bruine aroma flesje van MAGGI en de bouillonblokjes. Inmiddels is MAGGI uitgegroeid tot een breed culinair merk met producten als bouillonblokjes, sauzen en jus. https://www.nestle.nl/brands/voeding/maggi
Maggi is een merk van kant-en-klare soep, bouillon, bouillonblokjes, ketchup, sauzen en noedels. Het merk is sinds 1947 onderdeel van Nestlé...Het bedrijf J. Maggi & Cie. werd in 1872 opgericht en daarmee ook de merknaam Maggi in Zwitserland door Julius Maggi.[1] Hij wilde via het merk de arbeidersklasse voorzien van voedsel met hoge voedingswaarde. In 1886 ontwikkelde hij de eerste kant-en-klaar soepen waarvan het peulvruchtenpoeder naast smaakstoffen een belangrijk ingrediënt vormde. Datzelfde jaar lanceerde hij het Maggi-aroma in het bruine flesje met de lange hals. Dit product werd zo populair dat de kruidenplant lavas, die een soortgelijke geur heeft, in de volksmond Maggi-kruid ging heten, ook al is deze plant helemaal geen bestanddeel van het aroma. In 1890 werd het bedrijf een naamloze vennootschap onder de bedrijfsnaam Fabrik von Maggis Nahrungsmitteln. In 1897 richtte Julius Maggi het bedrijf Maggi GmbH op in de Duitse stad Singen en dit was het begin van de productie en verkoop buiten Zwitserland. In 1908 volgde het eerste bouillonblokje, destijds “maggiblokje” genaamd. In 1912 werd het bedrijf geherstructureerd, er kwam een holdingmaatschappij Allgemeine Maggi-Gesellschaft AG. De naam werd in 1934 gewijzigd in AG Alimentana. In het gebroken boekjaar dat eindigde op 31 maart 1938 realiseerde AG Alimentana een nettowinst van 5,9 miljoen Zwitserse frank. In de Tweede Wereldoorlog was de Duitse dochteronderneming Maggi GmbH een belangrijke voedselproducent in Duitsland en een belangrijke leverancier aan het Duitse leger.[1] Na de oorlog stortte de Duitse markt in en raakte het bedrijf in de problemen. Carl Julius Abegg, hij zat in de raad van bestuur van Maggi en Nestlé, bracht beide bedrijven bij elkaar hetgeen leidde tot de overname door Nestlé.[1][2] https://nl.wikipedia.org/wiki/Maggi_(merk)
In Nederland werd vanaf 1897 Maggi geïmporteerd door Paul Horn, vanaf 1912 Paul Horn & Co. In 1925 werd de bedrijfsnaam omgedoopt tot Fabriek voor Maggi's Voedingsmiddelen. Deze firma verliet toen de Raamgracht te Amsterdam voor een kantoor met opslagruimte aan de Haarlemmerweg, tot dan toe in gebruik bij Electrotechnisch bureau Groeneveld & van der Pol, eveneens in Amsterdam. Paul Horn vertrok in 1930. Maggi liet het gebouw in 1933/1934 ombouwen tot Maggifabriek Amsterdam voor het merk Maggi geopend aan de Haarlemmerweg. In 1994 werd deze productielocatie verplaatst naar een nieuwe fabriek in Venray, maar sinds 2005 is de productie van Maggi in Nederland gestaakt. https://nl.wikipedia.org/wiki/Maggi_(merk)
Maar goed, Maggi is geen bier. Op het blikje staat 'Italien Style Pilsener'. Het plaatsje Pilsen lag in Tsjechië, dus wat maakt het zo Italiaans?
Pils (ook pilsener of pilsner genoemd) is een soort bier dat voor het eerst door de Duitser Josef Groll in de stad Pilsen (Tsjechisch: Plzeň) in het voormalige Oostenrijk-Hongarije en het huidige Tsjechië werd gebrouwen. De naam is afgeleid van de naam van de stad. Pils bevat ongeveer 5% alcohol. Het is een ondergistend bier met een goudgele kleur. Pils komt het beste tot zijn recht bij een temperatuur van 4 graden Celsius. Pils wordt gebrouwen uit mout, water, hop en gist. Soms worden suiker en ongemoute granen (maïs, gerst en anderen) toegevoegd. Deze laatste ingrediënten verhogen wel het alcoholgehalte, maar voegen weinig toe aan de smaak. .... Pils werd in Nederland lange tijd ook wel Beiers bier genoemd. Dit is te verklaren door het feit dat Josef Groll na het aflopen van zijn contract in Pilsen pils ging brouwen in het Beierse Vilshofen an der Donau. ... De eerste brouwerij die in Nederland dit nieuwe bier brouwde, was de Beierse Brouwerij van Firma Martzeller en van Erckelens te Asten. In de Nederlandse Staatscourant van 2 oktober 1853 wordt de oprichting van deze brouwerij bekendgemaakt. De receptuur van pils was in Nederland nog niet algemeen bekend. De Astense brouwer heeft het recept zelf uit Beieren gehaald en hij heeft zich ingespannen om dit geheim te houden om de concurrentie voor te blijven. In 1861 komt er een ijsloods bij de brouwerij te staan. Al gauw groeit deze brouwerij uit tot de grootste van Noord-Brabant. Deze brouwerij heeft ruim vijftig jaar bestaan. Intussen zit men in Holland ook niet stil. In 1866 werd de Koninklijke Nederlandsche Beijersch-Bierbrouwerij aan de Weesperzijde in Amsterdam geopend en vier jaar later ging Heineken over op het brouwen van pils. https://nl.wikipedia.org/wiki/Pils
Italiaans bier is bij lange na niet zo bekend als Italiaanse wijn. Het land heeft een lange traditie van wijnproductie, maar met bierbrouwen begonnen ze er pas veel later. Toch is het Italiaanse pintje in opkomst en zijn er vele interessante kleine en middelgrote brouwerijen te vinden door het hele land. Dit is alles wat je wilt weten over Italiaans bier, van de beste biertjes tot gouden combinaties met eten. Want wist je dat je bij pizza eigenlijk helemaal geen wijn zou moeten drinken, maar Italiaans bier?.... De oudste nog actieve bierbrouwerij is Birra Peroni, die in 1846 werd opgericht in Rome. Echt populair werd de drank pas na de Tweede Wereldoorlog. In de jaren tachtig begon Italië zijn eigen bierstijlen te ontwikkelen, die nu bekend staan als birra artigianale (ambachtelijk bier) of birra italiana (Italiaans bier). En daar zit prima spul tussen..... De bekendste en populairste brouwerijen in Italië zijn tegenwoordig Peroni en Birra Moretti, die pilsener produceren die in veel bars en restaurants in heel Italië worden geserveerd en ook in Nederland naam hebben gekregen. In de Nederlandse supermarkt zoals AH en Jumbo vind je dan ook Peroni en Moretti in het schap. Andere bekende Italiaanse brouwerijen zijn Birra del Borgo, Baladin, Brewfist, Messina en Castello. https://italiamo.nl/italiaans-bier/
The craft beer scene in Italy is known for its experimentation and innovation, and Italian Pilsners are a testament to that. Brewers constantly strive to push boundaries and create new flavor experiences. This commitment to creativity is what sets Italian Pilsners apart from their counterparts in other countries. https://summerstirs.com/what-makes-an-italian-pilsner-different/
The beer that started it all: Tipopils. https://www.hopculture.com/what-is-an-italian-pilsner/
Born in the town of Pilsen in what is now the Czech Republic, the pilsner has traveled around the world, with many different cultures putting their own stamp on the style. German pilsners are known for being lighter. American pilsners ride the middle with malt and focus more heavily on the hops. ... But there's a lesser-known style of pilsner that over the past couple of years has been making waves in America. The Italian pilsner has become known for its light body and the addition of a dry-hopping process that imparts subtle European hop character. But what is an Italian pilsner, exactly? Technically, the style was an accident. But as it turns out, it was a very happy accident. https://untappd.com/blog/the-13-best-italian-pilsners-of-2022/1502
Casual beer fans may believe the pilsner style is synonymous with “beer-flavored beer.” This is understandable, given Americans’ top-selling lager brands. However, in reality, “lager” can mean many different things, the pilsner style alone spawning iterations of itself around the globe. The style was launched in the city of Pilsen in what is now the Czech Republic. It’s a hop-forward style that differentiates by geography: The Czech style is a little fuller in body, while the German variety tends to be a little lighter. An American pilsner tends to be a bit more neutral in body and malt, and focus more on the hops. https://vinepair.com/articles/italian-pilsner-evolution/
The humble pilsner can seem simple, but beneath those golden ripples and frothy head is a beer that can be cunningly complex. Ask around, and brewers will tell you that the pilsner is one of the trickier beer styles to brew. Born in the town of Pilsen in what is now the Czech Republic, the pilsner has traveled around the world, with many different cultures putting their stamp on the style. German pilsners are known for being lighter and slightly hoppier. American pilsners ride the middle with malt and focus more heavily on the hops. More recently, the Italian pils has become known for its light body and the addition of a dry-hopping process that imparts a subtle European hop character. But what is an Italian pilsner, exactly? Technically, the style was an accident. But it turned out to be a very happy accident. https://www.hopculture.com/what-is-an-italian-pilsner/
Most brewers will tell you that pilsners are some of the most challenging types of beers to create. Originating in Pilsen, which is a town in the Czech Republic, the pilsner became popular all around the world, and many different countries have adapted it to suit the local tastes. For example, German pilsner is milder than the traditional Czech variety, and it also forms the starting point of the more recent creation, Italian pils. The Italian variety was originally an accident. Brewer Agostino Arioli actually wanted to create German pils, but when he realized that he had failed to replicate a beer similar to Jever Pils from Saxony, he decided to go into a different direction and add in the dry-hopping process common in England. The result was the first Italian pilsner, and the new creation soon became popular in the local area. https://www.lowercasebrewing.com/beer-blog/2021/8/13/what-are-the-defining-characteristics-of-the-italian-pilsner
Birrificio Italiano was born in Como, Italy, in 1996. As the brewery’s founder as well as the visionary behind its infamous hoppy pilsner, Arioli, too, had a muse. “At that time I was fond of the northern German Pils, and Tipopils was my poor attempt to brew something close to Jever Pils,” he writes in an email, referring to Saxony’s Friesisches Brauhaus zu Jever. “What came out was completely different.” Afraid that he had failed “to brew a real Pils,” Arioli says he decided to name the beer something slightly different. “That’s why I called it Tipopils, from ‘tipo Pils,’ that in Italian means ‘kind of a Pils.’” It wasn’t exactly the German style he was going after, he says, “but it was good, though!” Arioli had also borrowed a technique “from the English practice of cask dry-hopping, adding plugs of hop cones,” he continues. “I took the idea of adding pellets to my little maturation tanks — at that time 400 liters each — of Tipopils.” In other words, Arioli brewed an unfiltered pilsner and dry-hopped the beer with traditional noble hops, Old World hops that express centuries-old terroir. With respect to the Bavarian Purity Law of 1516 (dry-hopping didn’t become Reinheitsgebot-permitted until 2012; Tipopils was created in 1996), the Italian-style pilsner was born. https://vinepair.com/articles/italian-pilsner-evolution/
In the mid-1990s, Agostino Arioli founded his brewery, Birrificio Italiano, in the Como region of the Italian province of Lombardy, near the sleek and fashionable city of Milan. Having been trained in the classical German style, but being heavily Influenced by the dry hopped cask ales of England, Arioli created a rather unique beer, a pilsner that was very lightly dry hopped, called Tipopils, or “kind of pils.” Arioli was trying to create a beer like Jever, the Southern German Pils, but perhaps due to his cask ale leanings and surrounded by the cuisine of Italy, he ended up with something else entirely – the Italian Pilsner. https://homebrewingdiy.beer/index.php/2021/07/06/deep-dive-on-brewing-italian-pilsners/
In 1996, Agostino Arioli—founder of a brewery in Como, Italy, called Birrificio Italiano—set out to make a northern German pilsner. Fond of the style at the time, Arioli strove to brew something similar to a Jever Pils from Saxony’s Friesisches Brauhaus zu Jever. However, the final result created something new. https://www.hopculture.com/what-is-an-italian-pilsner/
In 1996, Agostino Arioli—founder of a brewery in Como, Italy, called Birrificio Italiano—set out to make a northern German pilsner. Fond of the style at the time, Arioli strove to brew something similar to a Jever Pils from Saxony's Friesisches Brauhaus zu Jever. However, the final result was something new. Failing to brew what he considered a real pils, Arioli veered in a different direction. Naming the beer Tipopils, or "kind of pils" in Italian, Arioli used a technique from his brewing brethren to the north: England. By putting Tipopils through an English cask dry-hopping process, Arioil added small amounts of hop cones to the beer, imparting Old World hop flavor into an unfiltered pilsner. Voila: The Italian pilsner was born. https://untappd.com/blog/the-13-best-italian-pilsners-of-2022/1502
The story of the Italian Pilsner begins in the 1990s, a time when Italy’s craft beer scene was just beginning to bloom. It all started with Agostino Arioli, the brewmaster of Birrificio Italiano, a brewery located in Lombardy, Northern Italy. Arioli sought to develop a new kind of Pilsner, one that would reflect Italy’s emerging craft beer identity while paying homage to the classic Pilsner style. His creation, Tipopils, became the prototype of the Italian Pilsner style. While this beer adhered to many traditional Pilsner characteristics, it introduced a novel twist: dry-hopping, a process typically associated with hop-forward beers like IPAs. This technique, combined with the use of German noble hops, imbued the beer with a fresh, aromatic dimension, setting the foundation for what we now recognise as the Italian Pilsner. https://no-low-alcohol.com/articles/what-is-an-italian-pilsner/
In common use, “Italian pilsner” has come to mean one thing: dry-hopping. That’s a big part of the picture, but there are a couple other elements that need to be present. Increasingly, I’m encountering examples that are too thin and lacking in malt character; beers that are overly bitter and top-heavy with hops. They lack the softness and complexity of Tipopils—elements that are central to the “Italianness” of the style. https://www.beervanablog.com/beervana/2020/5/26/more-to-italian-pilsners
Arioli first brewed Tipopils in 1996 when he founded the brewery, but the inspiration emerged earlier, after a peripatetic journey through the different traditions of brewing. As he learned to brew, Germany was his first influence. Later he spent time and brewed in the UK, Canada, and US. All of this informed the way he thought about beer. “I [had] visited some English brewers and studied some more about English cask beer. I knew that they were using dry-hop in the cask. I thought, why don’t I do this with my Tipopils?” he wondered. Americans often approach the style like they do IPA, putting all their attention on the hops. But Arioli was shooting for something with the character of a German kellerbier crossed with an English cask ale. Arioli’s approach seems to be: start with a German model and trick it out. The recipe Arioli offered me looks very German—pilsner malt, a tiny hint of CaraMunich, and Perle, Northern Brewer, Hallertauer Mittelfrüh, and Saphir hops. Yet other techniques are less traditional. “When we are talking about lager, especially pils beer,” he said, “Italian beers are more hoppy, more fruity, and also a bit more malty.” Possibly the most important element is fermentation temperature. “We ferment at higher temperatures, and this makes a certain differences,” Arioli says. While it’s typical to ferment in the middle-forties, Arioli goes higher, as much as ten degrees. The coldest he ferments is around 52˚ F. We know that higher fermentation temperatures produce more esters, but there may be more going on than that here. Arioli also dry-hops during primary fermentation with Tipopils. We know the biochemistry changes hop expression when yeast is still active, and that must be in play here—the hoppy character he gets is certainly unusual. It’s richer and more integrated, deeper somehow, than in any other lager I’ve tried. Interestingly, Arioli dry hops at very low levels (30 grams/hectoliter in primary, 70 grams/hecto during maturation), but nevertheless gets massive character. This is the classic less-is-more approach of an Italian (as opposed to the American more-is-more thinking). Finally, Arioli doesn’t just dry-hop the beer, he does a quick post-flameout addition as well. Arioli is also far more attentive to pH than other brewers I’ve spoken to. He starts with a low mash pH and suggests adjusting your sparge liquor to a pH of 5.5. Why? Because higher pH may extract tannins from the husk of the grain, giving the beer astringency. Arioli’s suggestion of 5.5 ensures no tannins are extracted. He also starts fermentation at a low pH for yeast health—usually around 5.1—and sometimes adjusts the wort again at this point. What effect does this have on the dry-hopping? At the time I didn’t have the presence of mind to ask, but it may be a factor as well. (There are a few other small details I’ve omitted because—come on, you really should own your own copy of Secrets of Master Brewers, and this is a great excuse to pick up a copy.) https://www.beervanablog.com/beervana/2020/5/26/more-to-italian-pilsners
In America, we can trace the rise of the Italian pilsner to one specific brewer: Matt Brynildson, brewmaster at Firestone Walker in Paso Robles, CA. When overseas at the European Beer Star (EBS) competition, Brynildson tried Tipopils for the first time. “Here was this super passionate dude standing by his beer, just proud as could be and open to talking about how he made his beer,” says Brynildson. “I met him and fell in love with his beer, his enthusiasm, and his passion. In typical Italian style, everything had an exclamation point at the end. We were instantly best friends.” After tasting Arioli’s beer, Brynildson returned home and wrote the recipe for Pivo Pils. https://www.hopculture.com/what-is-an-italian-pilsner/
In America, we trace the rise of the Italian pilsner to Matt Brynildson, brewmaster at Firestone Walker. As the story goes, while overseas at the European Beer Star (EBS) competition, he tried Tipopils for the first time. "Here was this super passionate dude standing by his beer, just proud as could be and open to talking about how he made his beer," says Brynildson in an article for Hop Culture. "I met him and fell in love with his beer, his enthusiasm, and his passion. In typical Italian style, everything had an exclamation point at the end. We were instantly best friends." https://untappd.com/blog/the-13-best-italian-pilsners-of-2022/1502
Other Italian brewers influenced by Tipopils, and nearby, famed centers of Italian cuisine, followed suit, and before you know it this more-flavorful pilsner became widespread in Italy, foretelling the explosion of dry-hopped pilsners almost two decades earlier, and helping cement the hallmarks and reputation of Italian Pilsner. Italian Pilsner is a pale beer and can have a very light haze, owing to the pair of dry hop additions that this beer gets, and lands 4% and 5.4% abv. It often features a somewhat more flavorful malt character, without the decoction used by Czech brewers, due to the use of Mediterranean grown barley varietals. Most critically, the beer is dry-hopped using only traditional German or Czech hops or new varieties that resemble traditional ones to give a very pronounced traditional European hop character. This beer became a sensation among brewers in the know, almost a cult favorite. It is not surprising that many have compared it to Italian cuisine, flavorful and sophisticated, given the regions that surround the two godfathers of the Italian Pilsner style. https://homebrewingdiy.beer/index.php/2021/07/06/deep-dive-on-brewing-italian-pilsners/
Ranging between 4% and 5.5% ABV, Italian pilsners are light in color, clean in body, unfiltered, and defined by dry hopping. For purveyors of the style, European hops are encouraged. The New World American hops popular in IPAs—Simcoe, Cascade, Chinook, Galaxy, and others—are too aggressive in Italian pilsners, imparting a bit too fruity for this delicate beer. “It’s a German-style pilsner with a little bit of dry hop that focuses exclusively on Noble hop varieties,” says Schnebeck. “The hop flavor component is a key distinction in the style versus just a hopped pilsner. Just adding that little extra pop of that grassy, herbal aroma.”And that’s the key to an Italian pilsner: balance and subtle complexity that a seemingly incongruous technique adds to an already established style. For Brynildson, a perfect Italian Pilsner is about restraint and balance. “When I crack a can of [Italian] pilsner and smell, then I can tell right away, oh yeah, they got it … they got the right hop-to-yeast balance,” he says. “A fresh pilsner always has a touch of sulfur, but more like a burnt match [aroma] that tells you it’s fresh and well-made.” Furthermore, nailing the bitterness profile is an essential characteristic of this style. In addition to Saphir in the dry hop, Brynildson uses Hallertau Mittelfrüh or Spalter Select in a bittering and mid-boil hop addition to add that distinctive bitterness. “No matter how you get there, you’re looking for this bitterness that begs another sip but doesn’t come across as astringent,” says Brynildson. Lastly, honing in on that lagering timing is crucial. “Most lager brewers will tell you the hardest thing to nail and [the thing that] takes the most time is getting in tune with a good lager fermentation profile,” says Brynildson. “Getting in tune with lager yeast is so critical to making these beers right.” All these attributes have contributed to an exceptional style. “What I really love about [Italian pilsners] is that they introduce people to a whole other spectrum of hop flavors they might miss out on because people are so focused on tropical hazy IPAs,” says Schnebeck. “It’s a cool middle ground.” The Italian pilsner almost toes the line between two styles: It presents pungent aromas with a slight bitterness like an IPA but is more refreshing and definitely easier to drink. https://www.hopculture.com/what-is-an-italian-pilsner/
This type of pilsner starts with the German version, but the English dry-hopping process is what lends it its unique taste. While the alcohol content is average, the profile is light, clear, and clean. Many fans of the pilsner enjoy its slight bitterness that isn't overpowering, and its herbal aroma. ... Italian-style pilsners, whether brewed in Europe or in the US, are defined by their unique production method that includes dry-hopping. By using only certain kinds of hops, a unique yet subtle taste can be created. While the alcohol content is average for a pilsner, this beer is more refreshing and easier to drink than many other options, so you might enjoy it even if you don't like traditional IPA. Let's have a look at the production and taste of Italian-style pilsner. ... To create an Italian-style pilsner, you start with a German pilsner and dry-hop it. This process involves adding hops to the beer so that its aroma is maximized but no excessive bitterness is created. Most commonly, the hops used are German-grown, for example, Spalt, Tettanger, or Hallertau Mittelfruh, but you can also use Saaz hops that come from the Czech republic. The success of this beer hinges on the quality of the hops you use, and American ones like Simcoe or Cascade would be too aggressive for the delicate beverage and overpower it with their fruity taste. By using the correct type of hops, the grassy and herbal aroma that's coveted by Italian-style pils drinkers can be achieved. Taste The result of the dry-hopping process is a dry and clean beer with a strong hops taste, which is different from many other drinks that are more about the malt. Even if you often drink other varieties of pilsner, you will be surprised and delighted by the floral taste of this option. Italian-style pilsner tastes crisp and light and is sure to remind you of summers spent in the sun or at the coast. Alcohol Content The alcohol content of this type of pilsner is quite standard, ranging from around 4 to 5.5 percent. Because it's so light and refreshing, it's easier to drink than many kinds of IPA, so it will appeal to casual beer drinkers and aficionados alike. https://www.lowercasebrewing.com/beer-blog/2021/8/13/what-are-the-defining-characteristics-of-the-italian-pilsner
Unlike Czech and German pilsners, which rely on the boiling process to extract hop flavors, Italian Pilsners retain the aromatic qualities of the hops by dry-hopping. Dry-hopping involves adding hops directly to the fermenting beer, which maximizes the aroma without adding excessive bitterness. ... By employing the dry-hopping technique, Italian Pilsners manage to retain the intricate hop aromatics that might otherwise be lost during the boiling process. This results in a more aromatic and flavorful beer, with a delicate balance between the hoppy and malty notes. https://summerstirs.com/what-makes-an-italian-pilsner-different/
Dry hopping is really the big differentiator in Italian pilsners, with noble hops imparting a characteristic aroma and bitterness. Traditionally, Arioli used hops such as Tettnang Tettnanger in Tipopils, while others implemented Spalter Select or Hallertau Mittelfrüh. Ranging between four and five-and-a-half percent, Italian pilsners are light in color, clean in body, unfiltered, and defined by dry hopping. For purveyors of the style, European hops are encouraged. The New-World American hops that are popular in IPAs—Simcoe, Cascade, Chinook, Galaxy, and others—are too aggressive in Italian pilsners, imparting flavors that are a bit too fruity for this delicate beer. "It's a German-style pilsner with a little bit of dry hop that focuses exclusively on noble hop varieties," says Mike Schnebeck, director of innovation at Fort Point Beer Co. in an article for Hop Culture. The San Francisco-based brewery makes their own version of an Italian pilsner called Sfizio. "The hop flavor component is a key distinction in the style versus just a hopped pilsner. Just adding that little extra pop of that grassy, herbal aroma." For Brynildson, a perfect Italian Pilsner is about that restraint and balance. "When I crack a can of [Italian] pilsner and smell, then I can tell right away, Oh yeah, they got it… they got the right hop to yeast balance," he says. "A fresh pilsner always has a touch of sulfur, but more like a burnt match [aroma] that tells you it's fresh and well made." The key to an Italian pilsner is toeing the line between two styles: presenting pungent aromas with a slight bitterness like an IPA, but drinking more refreshing and crisp like a lager. An Italian pilsner marries the old-world—noble hops—with the new—dry hopping. And that in itself should make you want to try one. All in all, the Italian pilsner is a fairly new style in beer years worth taking a good long sip. And we've seen incredible breweries across the country try their hand at this hoppy old-world pilsner. https://untappd.com/blog/the-13-best-italian-pilsners-of-2022/1502
The Italian pilsner hasn’t entirely exploded in popularity like the hazy IPA or even a slightly steadier style like a kölsch or witbier. While the Italian pilsner hasn’t grown in popularity in the United States as it has in Italy (there’s a whole holiday named “Tipopils Day” where select bars and restaurants across Italy pour the beer), those dedicated to brewing the style hope it’ll catch on. “I see it fitting in well with the current beer environment,” says Schnebeck. “While hazy IPA continues to dominate, it’s only a matter of time before people pull back and get a little fatigued. People will want to chill out a little bit with the beer styles they drink but still have that knowledge and appreciation for hop flavor. That’s easy to apply and pick up with the Italian pils.” As more people seek out new beers, styles, and flavors, Schnebeck says the Italian pils “seems like a natural progression from the intensity of the hazy, juicy IPAs.” We’re crossing our fingers that he’s right. “I hope it takes off,” says Schnebeck. “I love drinking it. I try not to have favorites, but it’s what I’ve been going to do for the better part of the year.” https://www.hopculture.com/what-is-an-italian-pilsner/
Italian Pilsners typically exhibit a light to medium body with a pale golden color. They often have a slightly higher alcohol content than traditional pilsners, ranging from 5-6%. The aroma is characterized by floral and citrusy notes, thanks to the dry-hopping process. ... One of the defining characteristics of Italian Pilsners is their crisp and refreshing nature. The dry-hopped aromatics provide a burst of freshness and make them incredibly enjoyable on a hot summer day or as a thirst-quencher after a long day’s work. https://summerstirs.com/what-makes-an-italian-pilsner-different/
Op https://www.hopculture.com/what-is-an-italian-pilsner/ , https://vinepair.com/articles/italian-pilsner-evolution/ en https://www.myitalian.nl/italiaanse-bieren/ is een overzicht aan Italiaanse bieren te vinden.
Fast forward a couple decades to 2013 and Matt Brynildson, brewmaster at Firestone Walker, was inspired by Tipopils to create Pivo Pils. Pivo Pils has gained a strong following over the years for being a bright, hop forward lager, but one that still retained the trademark crispness and bready malt flavor of a pilsner. Today, modern American versions are starting to blur the line between hoppy lager/IPL and Italian pilsner. They are more aggressively dry hopped, sometimes with a slightly higher ABV to help provide malt balance, but the best of these are still distinctly dry and crisp, the hallmark of any pilsner. https://homebrewingdiy.beer/index.php/2021/07/06/deep-dive-on-brewing-italian-pilsners/
Brewmaster Matt Brynildson first found out about Italian Pils when he attended the European Beer Star competition, and he instantly fell in love with the flavorful drink, presented by its charismatic creator, Arioli. When he returned to California, Brynildson started producing and selling Pivo Pils, a beer based on the Italian Pils but slightly altered because it contains some Saphir for an extra lemongrass note. Interestingly, Arioli started using Saphir, as well, so the two cultures ended up influencing each other. Today, there are many different variations of Italian-style Pilsner, and each brewer has put their own note on the drink. https://www.lowercasebrewing.com/beer-blog/2021/8/13/what-are-the-defining-characteristics-of-the-italian-pilsner
With Pivo Pils, Brynildson brought the Italian pils to America. Trying this is a must to pay an homage to the style. It’s a beer that’s been around for over thirteen years, winning numerous medals. Pivo pours beautifully bright and clear with a hefty head of foam and immediate aromas of lemongrass and noble hops. “When you go to drink Pivo, it’s all about being really crisp and clean,” says Brynildson. https://www.hopculture.com/what-is-an-italian-pilsner/
In talking with head brewer Jake Gardner, he believes that Italian pils, like all pilsner beer, needs to be on and off the palate quickly. You have to achieve that at a minimum or the beer is not a pilsner. For his beer, he looked to traditional German pilsner design, but then started moving from noble hops to “noble-adjacent”; hops that are derived from noble hops. He backtracked from your typical 30-40 IBU German pilsner, drawing up about 15 IBUs in the whirlpool before deciding on about 23 IBUs between his two bittering charges. The beer is also dry hopped, to the tune of 1.5lbs/bbl, a staggering number compared to the original Tipopils, but an amount that Jake feels is pretty light for his hop forward brewery (Westbound is known for having one of the best IPA programs in Colorado, focusing heavily on west coast style IPAs). And true to form, the beer is snappy and sessionable, yet bold and aggressive. https://homebrewingdiy.beer/index.php/2021/07/06/deep-dive-on-brewing-italian-pilsners/
The Italian Pilsner is a brilliant example of how innovation can breathe new life into traditional beer styles. It showcases the creativity and craftmanship of Italian brewers, who have successfully infused a time-honoured beer style with a distinctly Italian character. So next time you’re considering a beer choice, why not try an Italian Pilsner? This beer style promises a refreshing and aromatic journey for your palate, one that brings the passion and flair of Italy to every sip. Saluti! https://no-low-alcohol.com/articles/what-is-an-italian-pilsner/
Italian pilsners aren’t just hoppier. They’re softer, more saturated, and more lush than the German pils they otherwise resemble. It’s a more holistic way of thinking about beer, and the results are more interesting than a dry-hopped German lager. How a brewery gets there may vary, but the “Italian” part of the equation means more complexity, depth, and character. I’d love to see more of those on the the market—especially because Tipopils is so hard to find. https://www.beervanablog.com/beervana/2020/5/26/more-to-italian-pilsners
According to Arioli, the Italian style is defined by simple metrics: It must be light in color, between 4 and 5.4 percent alcohol by volume, and, most critically, should be dry-hopped using only traditional German or Czech hops, also known as noble hops, “or new varieties that resemble the traditional ones,” he says. “New hops [in the] U.S. style, from Cascade to Galaxy, displaying strong and intense fruitiness, are not allowed. Intensity is not a goal.” “The most important consideration for this style is to have a very pronounced traditional European hop character,” Adams echoes, adding that he uses Tettnanger and Hallertau Hersbrucker hops in Luppolo. “The hops could be German, Czech, Slovenian, or even some New World-grown stuff that shows like noble-type hops could work, but any discernible presence of modern IPA hops immediately and definitively disqualifies a beer from being an authentic Italian-style pils.” Finally, Arioli says, adding emphasis to his last point about intensity, a great pilsner should be about balance and complexity through simplicity. “I would say that an Italian-style pilsner should be very well balanced with a subtle body and delicately perfumed (from herbal to spicy and slightly citrusy/fruity),” he says. “A gentle but firm touch is the key. It’s a beer designed … for the regular customers who want it every day and every time they enter their favorite pubs. Very drinkable but full of character.” https://vinepair.com/articles/italian-pilsner-evolution/
The bottom line is that Italian-style pilsners are sessionable, dry, balanced lager beers with an enhanced European-hop expression. American fruity IPA hop character is not appropriate. Italian-style pilsners might not knock the socks off the “hazebros,” but they are certainly brewers’ beers. https://beerandbrewing.com/brewers-perspective-matt-brynildson-on-italian-style-pilsner/
Maar goed, ik moet eerlijk bekennen dat ik over dat 'Italian style' heen had gekeken. Waar viel mijn oog dan op? Op het blikje staat ook 'Crisp and hoppy', '5,0%' en 'Small batch big flavour'. Nou dat intrigeert. Waarom is het een kleine batch? Het kleine logootje onder het ovaaltje is het: 'Brouwerij Kees K Pure & craft'.
Een bier van Kees is bijzonder! Het bier heeft de typische moutige smaak, en de afdronk was netjes. Wel mistte ik de hoppige bitterheid, die in het verhaal hierboven zo werd beschreven. Kees beschrijft het hieronder wat genuanceerder.
Kees De brouwerij heeft zich gevestigd in de monumentale stad Middelburg, in de provincie Zeeland. Kees Bubberman is vroeger altijd een hobbybrouwer geweest die een enorme liefde voor bier had. Na een aantal jaar besloot hij op eigen benen te gaan staan en er zijn beroep van de maken. We kunnen wel raden waar brouwerij Kees zijn naam vandaan heeft. Ze produceren onder andere: Stout, en IPA https://www.hellobier.nl/brands/kees/?pf_page=3&pf_scroll=5826
De Pilz is een verfrissende pilsner met een strakke, heldere smaak. De Pilz is een Italian stijl pilsner wat inhoud dat deze ligt is gedry hopped met Spalter Select. Dankzij deze dry-hopping heeft de Pilz een heerlijke, frisse en fruitige geur. https://www.vanbieren.nl/blogs/nieuws/nieuwe-spartacus-en-kees-releases/
Nadat onze Bohemian Dream was uitverkocht besloten we een kleine batch Italian Pilsner te brouwen. Italian Pilsner kenmerkt zich door een meer uitgesproken hoppiger karakter dan de originele Boheemse variant. Dit komt omdat dit type bier, in tegenstelling tot de normale pilsners wordt gedryhopt. Voor dit bier hebben we de edele Duitse hopsoorten Magnum en Spalter gebruikt. Het resultaat is een heerlijk fris hoppige craft pils met een aangenaam aanwezige bitterheid. We hebben slechts 600 liter afgevuld op dit schitterende 44 cl blik en menig brouwer heeft hier al een blik soldaat gemaakt. Wees er dus snel bij, zodat je net als ons kunt genieten van deze Pilz. Aanvullende informatie Alcoholpercentage 5,0% Bierstijl Italian Pilsner Inhoud 44cl Verwachte levertijd: 2 dagen https://brouwerijkees.nl/onze-bieren/one-offs/pilz/
Op het blikje staat wat meer informatie dan je doorgaans van commerciële pilsbrouwers krijgt: de gebruikte hops zijn Magnum en Spalter select, mout: Weyermann pils, gist W34-70.
Magum, niet het ijs, maar de hop:
Hallertauer Magnum, ook soms kortweg Magnum genoemd, is een hopvariëteit, gebruikt voor het brouwen van bier. Deze hopvariëteit is een “bitterhop”, bij het bierbrouwen voornamelijk gebruikt voor zijn bittereigenschappen. Deze Duitse cultivar is een kruising tussen de Amerikaanse variëteit Galena en een Duitse mannelijke plant 75/5/3 De variëteit werd in 1980 gekweekt in het Hopfenforschungszentrum Hüll te Wolnzach, Beieren. https://nl.wikipedia.org/wiki/Hallertauer_Magnum
Magnum is fast becoming a brewing favorite in Europe and towards being one of the most widely grown high alpha varieties in the US. Used predominately as a base bittering hop it features an exceptional growth rate, yield and superlative storage stability and is said to result in squeaky clean bitterness and subtle citrus-like flavors. ... Originally created at the German Hop Institute in Hull, Magnum was released to the brewing world in 1980 and has since been recognized as being most suited to pale ales and lagers where a clean bitterness is desired. It is the result of a cross between Galena and an unnamed German male variety. https://www.hopslist.com/hops/bittering-hops/magnum/
Spalt Select (Spalter Select) is een hopvariëteit, gebruikt voor het brouwen van bier. Deze hopvariëteit is een “aromahop”, bij het bierbrouwen voornamelijk gebruikt vanwege zijn aromatische eigenschappen. Deze Duitse Cultivar is een triploïde replica van de Hallertau Mittelfrüh, gebruikt in Duitse, Europese (vasteland) en Amerikaanse lagers. Deze hopvariëteit werd in 1989 op de markt gebracht en wordt geteeld in de Duitse regio's Hallertau en Spalt en in Washington. https://nl.wikipedia.org/wiki/Spalt_Select
Spalter Select is a cross from 76/18/80 and 71/16/7, released in 1993 by the Hop Research Center in Hüll, Germany. It was bred to be like the Spalt, Tettnang, and Saaz groups. German hops begin to be harvested annually in the fall starting at the end of August into September. https://beermaverick.com/hop/spalter-select/
Released in 1993, Spalter Select was bred in Hüll, Germany in an effort to increase yield potential and disease resistant and serve as a commercial replacement for Spalt. These efforts were quite successful. https://www.hopslist.com/hops/aroma-hops/spalter-select/
Weyermann® Pilsner Malt... Made from the finest German quality brewing barley, it provides the perfect base for all beer styles, especially for bottom-fermented beers. Sensory: malty-sweet with light honey notes https://www.weyermann.de/en-us/product/weyermann-pilsner-malt-2/
W-34/70 11.5 g Famous yeast strain from Weihenstephan in Germany, used world-wide within the brewing industry. https://brouwland.com/en/yeast-and-bacteria/1745-fermentis-dried-brewing-yeast-saflager-w34-70-115-g.html
This famous brewer’s yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. SafLager™ W-34/70 allows the brewing of beers with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers. Ingredients: Yeast (Saccharomyces pastorianus), emulsifier E491 https://fermentis.com/en/product/saflager-w%E2%80%9134-70/
SafLager™ W-34/70 fermentation behavior and its detailed sensory expression. This is refined information that supports the best and right choice for lager fermentation, in which we evaluate how the parameters (such as wort density, fermentation temperature and pitching rate) could change the neutral fermentation profile of this specific yeast. From the various studied conditions (six are represented below), we obtained a matrix that help us characterize what happens when we change a specific variable. Some parameters have more impact on fermentation behavior and flavor expression than others. Some important conclusions must be considered when using SafLager™ W-34/70: the lower the fermentation temperature or the higher the density, the longer the fermentation time will be. Nevertheless, by increasing the fermentation temperature, you can reduce the fermentation time – without affecting the neutral beer flavor! We have also demonstrated that the density of the wort is the parameter with the biggest impact on the final beer, mainly increasing the alcohol perception and warmth/mouthfeel, as well as the sweetness level. Attributes like fruity, floral or sulfury notes do not vary significantly over different conditions, nor do they at high fermentation temperatures! The result? The surprising neutrality that characterizes SafLager™ W-34/70 remains constant – as you can see on the spider graph in which the sensory profiles are very close to one another. The brewer only needs to be aware of the risk of having off-notes (like diacetyl or buttery flavor) at low pitching rates and a low fermentation temperature at the same time. https://fermentis.com/en/news/fermentation/rediscover-saflager-w-34-70/
Deze bekende giststam van Weihenstephan uit Duitsland wordt wereldwijd gebruikt in de brouwindsutrie. Dankzij zijn technologische eigenschappen is dit één van de meest gebruikte giststammen geworden voor het brouwen van lagerbieren. ... Deze bekende giststam van Weihenstephan uit Duitsland wordt wereldwijd gebruikt in de brouwindsutrie. Dankzij zijn technologische eigenschappen is dit één van de meest gebruikte giststammen geworden voor het brouwen van lagerbieren. Produceert de beste smaken van een lagerbier indien vergisting bij 10 - 14°C, maar produceert tevens zeer goede bieren bij kamertemperatuur. https://brouwland.com/nl/gisten-en-bacterieen/11282-fermentis-biergist-gedroogd-saflager-w-34-70-500-g.html
Fermentis Saflager® W-34/70 11,5 gram Deze bekende giststam van Weihenstephan uit Duitsland wordt wereldwijd gebruikt in de brouwindustrie. Dankzij zijn technologische eigenschappen is dit één van de meest gebruikte giststammen geworden voor het brouwen van lagerbieren. Produceert de beste smaken van een lagerbier indien vergisting bij 10 tot 24 graden. Produceert tevens zeer goede bieren bij kamertemperatuur..... Fermentis Saflager W-34/70 11,5 gram. Deze bekende giststam van Weihenstephan uit Duitsland wordt wereldwijd gebruikt in de brouwindustrie. Dankzij zijn technologische eigenschappen is dit één van de meest gebruikte giststammen geworden voor het brouwen van lagerbieren. Produceert de beste smaken van een lagerbier indien vergisting bij 10 tot 24 graden. Produceert tevens zeer goede bieren bij kamertemperatuur. Sedimentatie: hoog. einddichthied: middelmatig. Gistingstemperatuur: 9 tot 15 graden. Gebruiksdosis: 11.5 gram per 20 tot 30 liter. https://www.unibrew-nederland.nl/biergist-saflager-w-34-70-11-5-gram.html