Tasting

What does a Pilsner from the Erzgebirge and Vogtland taste like? Expect a clean, clear bitterness that doesn't linger too long, paired with a light bready, grainy aroma. The Pilsner tends toward sharpness, standing in contrast to sweeter styles.

Three houses serve as good examples. Wernesgrüner Pils Legende is the flagship from Steinberg. Sternquell Pilsner comes from Plauen, and Einsiedler from the Chemnitz district of Einsiedel. Anyone comparing should taste these beers one after another, not all mixed together.

A Pilsner glass, the Pils tulip, is slender and flares slightly outward at the top. It holds the foam together and lets the aroma rise. The glass should be clean and free of detergent residue, or the foam will collapse.

The usual serving temperature for Pilsner is six to eight degrees Celsius. Ice-cold, you taste less; at room temperature, it turns flat and dull. The glass is held at an angle, letting the beer run down the inside wall.

When tapping, foam is formed first, allowed to settle, then topped up. How long this takes depends on the equipment—there's no fixed time. In the end, the foam should stand about two fingers above the rim of the glass.

When smelling, first notice the grass, herbs, and bread; on the first sip, focus on the bitterness; and when swallowing, pay attention to the aftertaste. If the bitterness fades quickly, it's called a dry finish; if it lingers longer in the mouth, it's a sharp one.