Not only is Pils (or Pilsner) known to be the “Germans’ favourite beer”, it is also the type of beer brewed the most in Germany. It tastes best straight from the tap with a delicate foamy head. The “cool blonde” is characterised by its clear, golden yellow colour, its hoppy taste and its fine bitter note. This varies from Pils to Pils, as does the intensity of the hop aroma - depending on the type of yeast, hop and malt used in the brewing process. Naturally, Pils is also the top-ranking product in many Franconian micro breweries’ ranges. It is brewed according to the Bavarian Purity Law, using the best unprocessed ingredients and showing a lot of passion. Currently, our range boasts almost thirty different Franconian Pilsner - with an increasing selection to be expected. All of them have an average alcohol content of 5 percent and an original wort between 12 and 15 percent. And every Pilsner has its very own taste. It's definitely worthwhile trying!

The Pils and its origin

The Pils originated – as the name suggests - in Pilsen, Czech Republic, in 1842. As there was dissatisfaction with the quality of the beer there, the young Bavarian master brewer Josef Groll was brought in. By using local barley and hop varieties, the best water from Pilsen and Bavarian yeast, which he had brought from home, he managed to brew a beer at cool temperatures that was perfect for the Pilsen locals. The new type of beer quickly became famous across borders. The only disadvantage: Since Groll used bottom-fermenting yeast for his Pils, brewing was only possible at low temperatures and what’s more, the beer had to be stored in a cool place. The Franconian brewers were faced with the same challenge at the time also. Therefore, they mostly brewed in winter only and stored their Pils on ice in cellars. Many of the cellars have been preserved in Franconia to this day, and hence, many (beer) festivals take place “in the cellar”, as we say in Franconia. It was only through the invention of modern cooling technology that the production of Pils became possible all year round.

How to properly pour Pils

Does it really take seven minutes for the perfect pilsner to be brewed? We believe that if you pour your Pils by hand, you should take your time and pour it bit by bit so that you will end up with a perfect frothy foam head. If the Pils comes from a modern, pressure-controlled tap everything goes faster but with the same result. In any case, we couldn’t find any differences in taste.

The Franconian “Vollbier” (lit. full beer) goes well with these dishes

The Franconian Pils varieties will hold up to many dishes. A Franconian Pils tastes particularly good with a “Brotzeit” (lit. bread time, savoury snack), a Sunday roast, a crispy “Schäufele”(roasted pork shoulder), home-made “Ziebeleskäs” (cheeses specialty) or grilled fish. By the way: Pils doesn’t have to be enjoyed pure. It can be perfectly combined with sparkling wine or Campari, too. Have you tried it yet?