Tasting

What does a Pils from the Ruhr Region taste like? First you smell fresh bread and light hops, then comes the bitterness, which lingers clean and dry. A regional Pils doesn't taste sweet, fruity or heavy, but rather straightforward. That's how it's drunk on a warm evening in front of the Trinkhalle.

Three breweries from three cities serve well as examples. Stauder Premium Pils from Essen stands for a classic regional Pils. The Pils from Moritz Fiege in Bochum belongs to the family-brewed beers, and König Pilsener from Duisburg ranks among the best-known brands in the region. All three are examples of the flavor profile, not a recommendation.

The right glass is the Pils tulip, slender, with a short stem or none, slightly flared at the top. The shape keeps the head of foam stable and concentrates the hop aroma. It's rinsed cold before pouring, so the beer doesn't foam up immediately.

The ideal drinking temperature is about 6 to 8 degrees Celsius. Served too cold, the aroma stays closed; too warm, and the bitterness turns flat. It's poured in several stages: first a base of foam, then topped up until the head stands firm and white above the rim.

How long this takes depends on the setup and the equipment. According to the saying, a good Pils needs seven minutes, but that's just a figure of speech, not a rule. More important is that the glass is clean, since any trace of grease will collapse the head of foam.