A sunny tulip of this German-style pilsner on a recent late winter afternoon:
Looks: Gold with fine bubbles and pure white bead; it’s quite, quite clear – here’s a shot, taken through the beer, of the logo on the front of the glass:
Nose: mild, with a mixture of pastry-dough malt, herbal hops, and a trace of yeasty sulfur.
Flavor: The aroma of the three hop additions is subdued, but the flavor leaps forward with tangy, puckering green herbs, hay, and spice; it actually builds in intensity as the sip progresses towards the finish. Partly attributable, I think, to the first-wort hopping, but also to the 20′ addition – with such a light wort and malt, the hops don’t need to be extremely late additions to shine through.
There are flashes of malt at the end – clean and sweet by association (more of that pastry dough or butter cookie suggestion) but very dry. Lingering hop-bitter aftertaste with a last modest burp of hop spice and sulfur.
Texture: Very lean and crisp, although I think I need to goose up the CO2 on the keg – it could stand to be a bit more sparkly.