Tasting

A Pils from Lake Constance smells first of blossom and hay, then a hint of spice. That's the Tettnang hops. On the palate, the bitterness arrives late and lingers only briefly. This is roughly how a Pils tastes when its hops are built on aroma rather than raw power.

Three beers for comparison: Tettnanger Krone's Keller-Pils, unfiltered and, according to the brewery, brewed with Tettnang aroma hops. Fürstenberg Premium Pilsener, with a blend of Hallertau and Tettnang aroma hops. And Ruppaner Bodensee Pils, which according to the brewery is dry-hopped. Anyone who drinks all three in succession will notice how differently the same hop variety can express itself.

The ideal glass is the Pils tulip, a slender goblet with a slight taper at the top. It holds the head and lets the aroma rise in the center. A Helles can be served in a simple mug or stein, since it has less aroma to preserve.

As for temperature: a Pils tastes best at around 6 to 8 degrees Celsius (43–46°F). Too cold, and the hop aroma disappears; too warm, and it turns heavy and overly sweet. An unfiltered Kellerbier can handle one or two degrees more.

Patience helps when pouring. Hold the glass at an angle, let the beer run down the side, straighten it upright in the middle, and let the foam build until the head stands about two fingers high. Rinsing the glass briefly beforehand yields a smoother head. There's no fixed pouring time—it depends on the equipment and temperature.