BJCP Styles sorted by history: Pislner - German Pils & German Leichtbier

Returning to my studies, today I'll continue detailing the styles within the Pilsner category. To complete the list, we have “German Pils” and “German Leichtbier.” Unfortunately, I couldn’t find any samples of “German Leichtbier” around here, so I’ll just develop the theoretical part from the BJCP and other sources at the end. As for “German Pils,” I evaluated a Jever Pilsener. I did this twice, actually—first, side-by-side with Pilsner Urquell as part of a WSET course activity, and second, comparing it with other German Pale Lagers, specifically an Ayinger Lager Hell (“Munich Helles”) and a DAB Export (“German Helles Exportbier”). I may eventually publish something about this comparison in the future.

Historically, it’s not hard to see why Germans also decided to invest in this style. Pilsner Urquell was a success, and as close neighbors, Germany and its extensive brewing industry wouldn’t miss out. However, if you remember, Pilsner Urquell emerged in 1842, and the first German Pilsners only appeared around 1870. Since then, a few things have changed, such as a reduction in the bitterness of recent “German Pils” compared to older ones (or perhaps an increased understanding of hopping techniques? 🫠). The German interpretation differs slightly in terms of process, but much of its character is more evident in the hop profile, as Germans began using their own traditional hops rather than Czech Saaz. And of course, Germany is a larger country with geography that supports a broader variety of interpretations. German Pils brewed in southern Germany tends to have more aromatic hops, while in the north, the hops manifest more in bitterness. Water has a lot to do with this, but we won’t dive that deep today—don’t run away! In terms of malt, the profile is lighter, with simple or no decoction, reminiscent of bread dough and honey rather than the complex character of Czech Pilsners. The BJCP also notes that the name “Pils” came about to differentiate from “Pilsener” beer, said to be out of respect. Now, let’s describe the appearance, aroma, and flavor of Jever before moving on to “German Leichtbier.”

In aroma, the BJCP mentions a floral, spicy, or herbal hop aroma of moderate to moderately high intensity. Malt should be medium to low, reminiscent of grain, sweetness, or bread dough, often with light honey and cracker notes. The hops tend to prevail without dominating the balance over the malt, with a clean Lager fermentation. So, on to Jever—and just for the record, it’s from northern Germany (where hop bitterness tends to be higher, with less aroma). The malt aroma indeed had bread dough and honey notes, in the background, at a medium-low intensity. The hops were of moderate intensity, floral/herbal, and quite refreshing, with a grassy, almost minty character. Thus, in aroma, everything aligned with the BJCP recommendations.

For appearance, the guide describes a pale to deep yellow, bright and very clear, with a creamy, long-lasting white foam. The sample I evaluated had almost all these attributes; only the foam had medium rather than long retention, but honestly, this didn’t seem to affect the beer’s other characteristics. In flavor, the BJCP describes an initial malt flavor quickly overtaken by hop bitterness, with a dry, well-defined finish. The flavor intensity and descriptors are similar to the aroma, with medium to high bitterness that persists in the aftertaste with a hint of malt and hops. The guide notes that water mineral content can accentuate and prolong the dry finish, and that malt and hop character should fade over time. Regardless, the balance tends to favor bitterness. Jever has a honey-like sweetness, as in the aroma, but the bitterness is predominant. We all have different bitterness sensitivities; for me, this sample was borderline pleasant and unpleasant at first. On the second tasting, I found the bitterness more enjoyable. The bitterness had herbal to herbaceous notes, bringing hints of mint, grass, and arugula. The aftertaste was prominent, where honestly, the malt faded and the hop prevailed. Still, with each sip, the sweetness reappeared, achieving a good balance. When I compared it with Pilsner Urquell, the differences were evident, especially in the dry, hop-forward finish of “German Pils” compared to the rounded malt/hop balance of “Czech Premium Pale Lager.” We’ll skip the mouthfeel and overall impression evaluations this time.

Now, on to “German Leichtbier.” Leicht in German means “light.” And for those who think Germans only enjoy strong beers and 1-liter mugs, these lighter beers (alcohol content between 2.4%–3.6%) were first introduced to the market around 1965. The appeal seems to have been the significant increase in traffic fines related to alcohol, although they were also advertised as diet beers with fewer calories and carbs. They were even called “lunch beers” and were suitable for factory and field workers who could enjoy a beer without affecting work performance. However, after initial market success in 1965 and another attempt in 1980, they lost much of their market share. Only recently have they reemerged with the trend of conscious and healthy consumption. Unfortunately, much of the original German character was lost, and they tend to resemble American products like “American Light Lagers” (which we’ll cover in the next study session).

According to the BJCP, their aroma can have low to medium hop intensity, maintaining the German hop characteristics of herbal, floral, or spicy notes. The malt is low to medium-low with a light cereal sweetness or a bit like crackers. In appearance, they range from pale straw to deep yellow. The white head is moderate, with medium-low to medium retention. In flavor, the cereal sweetness should be low to medium intensity. Hop bitterness is medium, with similar characteristics as in the aroma. A clean fermentation profile with well-done cold maturation and a dry finish with a slightly malty and hoppy aftertaste. Since I didn’t evaluate a sample, it’s worth noting that the BJCP describes them as resembling a “German Pils” or “Munich Helles” with lower alcohol content, lighter body, and less intensity. Compared to “American Light Lagers,” they would be more flavorful with a more pronounced bitterness.

With this, we conclude the styles in the Pilsner category of the BJCP’s historical style classification. Our next step is to evaluate the “Mass Market Lagers.” These are beers commonly found in supermarkets and are the most consumed styles in the world today. So, you can join me in this process. The styles in this category include “American Lager,” “International Pale Lager,” and “American Light Lager.” Speaking of brands, the most famous “American Lager” is Budweiser, and for “International Pale Lager,” we have Heineken and Corona Extra as representatives. I guarantee you’ll find these anywhere. I haven’t found any “American Light Lager” like Bud Light or Coors Light here, but feel free to add one to your tasting if you find it. See you next time!