Style: German Pilsner / Kellerbier
Fermented with German Lager Yeast
Tasting notes: Floral and herbal in the nose with fresh white bread and a cracker crisp finish.
Pair with: BTYF Pretzel, Summer Salad, the Candied Chicken
It took me an embarrassingly long time to name this beer as it is built around such a ubiquitous style. Pilsner took over the beer world over 150 years ago and despite the explosion of craft styles and breweries, it is still – hands down, no doubt about it – the most consumed style of beer in the world. And I totally get it. It's such a refreshing style, delicious and complex when done right, but it doesn't ask much of the drinker.
So I decided to name it in reference to the brewery that sits at the top of the hill for this style. They have perfected the style and they claim to have had a brewery in their location for almost 1,000 years. This beer is not a clone – it is just a tribute.
After some digging online, I believe I found the mineral profile they use for their Pilsner and I've recreated it here. I used 100% Bavarian Pilsner malt. I even used yeast from their yeast bank. This is every bit a traditional German Pilsner brewed in Bettendorf, Iowa.
But I went a little bigger in ABV and a little drier in the finish. I used a hop that is an American cousin to their traditional hop. And in a real throwback tradition, I didn't filter this beer. It'll drop clear over time, but that slight haze is a testament to its freshness. The Germans would call this a Kellerbier. So find a comfy spot in the beer garden with family and friends, fill your glass, and start a new tradition.