Tasting

What does a Baltic Sea Pils taste like? Fresh, dry, with a clean bitterness that doesn't linger long. In Lübzer Pils, the flavors are straightforward: bread crust from the malt, a touch of grass and herbs from the hops. This beer isn't trying to stand out—it's made to be easy-drinking, and that's exactly the point.

Lübzer Pils is now part of Carlsberg, while Rostocker Pils belongs to the Hanseatische Brauerei in Rostock. For comparison, try a Pils from Darguner Brauerei alongside a Schwarzbier from Störtebeker. That way, you'll see just how wide a range the region covers, from pale straw-yellow all the way to nearly black.

Pils is typically served in a slim Pils glass or a Pils tulip. The shape holds the foam, concentrates the aromas, and shows off the color. The usual serving temperature is around 6 to 8 degrees Celsius. Too cold, and the aromas disappear; too warm, and the beer turns flat and dull.

When pouring from the tap, the head of foam is key. It seals the beer and protects it from oxygen. The glass is first rinsed with water and held at an angle, and the beer is poured in several stages to build a firm head. There's no fixed pouring time—it depends on the tap system and carbonation level.

Schwarzbier works in the same glass but is better served a bit warmer, around 8 to 10 degrees Celsius, so the roasted aromas can fully come through. Its color only reveals itself in the light after the first sip: a dark reddish shimmer appears at the edge.