Pils

The pils (of the name of the Czech city Plzeň ), also called pilsener , lager or pilsner , is a Bière Lager (of low fermentation) fair and limpid. It titrates approximately 5 degrees of alcohol and has a Amertume rather strong (although depend on the type of hop used).

The pils is drunk a little fresher than a beer of high, but not frozen Fermentation, generally between 10 and 12 degrees, in order to emphasize some the flavors.

History

The pils was invented in 1842 with Plzeň in Bohemia (Czech Republic) and met a very fast success. The revolutionary mode of Brassage allowed the production of a Lager and clear, at one time when they were either brown, or disorders, caused by a residue of Levure in the bottle or the barrel.

Since the years 1970, their sale tends to drop in Europe, with the profit of specialized beers with high fermentation and spontaneous fermentation. The Brewery which produced the Pilsner Urquell, the first pils, is always in activity with Plzeň and always markets this beer (photo cf at the head of article).

Mixing

The primitive Densité of must is about 11 to 12,5 °P. The Fermentation takes place between 5 and 10 degrees. The beer is then filtered what confers its limpidity to him.

It is generally pasteurized when it is bottled.

Marks

Most known marks of pils:

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