The “New Zealand Pilsner”, a slightly maltier and less crisp take on the German Pils showcasing New Zealand hop varieties. German immigrants brought pilsner style beers to America in the mid-19th century. The “Italian-Style Pilsner”, an hoppier Pilsner generally using old-world German hops for dry-hopping.
The style also includes the 2 following substyles. More hop character, malt flavor, and bitterness than International Pale Lagers and more hop character and bitterness with a drier, crisper finish than a Munich Helles although the helles has more malt flavor, but of the same character as the Pils. Lighter in body and color, drier, crisper, and more fully attenuated, with more of a lingering bitterness, and with higher carbonation than a Czech Pilsener. Typically, pilsners use a pilsner malt and Noble hops. These beers are lagers, conditioned at low temperatures, with a stronger hop flavor. The use of the term Pils is more common in Germany than Pilsner to differentiate it from the Czech style. Originating from Pilsen, in what is now the Czech Republic, the Pilsner is popular style of beer on the American beer scene. Crisp, clean, and refreshing, it showcases the finest quality German malt and hops. Their golden hue, brilliant clarity, subtle flavor, and crisp finish. The classic “German Pils” - also known simply as “Pils”, “Pilsner” or “Pilsener” - is a light-bodied, highly-attenuated, gold-colored, bottom-fermented bitter German beer showing excellent head retention and an elegant, floral hop aroma. Pilsners are among the most difficult beers to brew.