Tasting

What does Sauerland Pilsner taste like? First comes a fresh, lightly bready malt aroma, followed by a clean, dry bitterness that doesn't linger long. The finish is clean, with no sweet residue. Newcomers to the style usually notice the foam and carbonation first, then the bitterness, and only on the second sip the subtle malt character underneath.

Good tasting examples are the Pilsners from the three flagship brands: Warsteiner's Pils, Veltins Pilsener, and Krombacher Pils. They sit close together stylistically but differ in the sharpness of their bitterness and body. The difference is subtle and only really noticeable when tasted side by side. To compare, try them one after another and pay attention to the foam and aftertaste.

The ideal glass is the Pilsner tulip, a slender glass that curves slightly outward at the top, typically with a stem or base. It holds the foam together and lets the rising carbonation remain visible.

Serving temperature is usually recommended at around six to eight degrees Celsius. Too cold, and the beer loses aroma; too warm, and the bitterness becomes flat and broad. The glass should be clean and rinsed cold, since any trace of grease or detergent residue will cause the foam to collapse.

When pouring, the foam is what counts. A good head is fine, white, and at least two fingers tall. To achieve this, the glass is first filled at an angle, then set upright and topped off with foam. How long this takes depends on the tap system, temperature, and carbonation level — and rushing it only results in coarse foam.