Vienna lager examples11/26/2023 ![]() (Also, don't confuse this beer with geuze, a very different style of blended lambic from Belgium, and pronounce it as "GOES-uh.") Today, it's enjoying astronomical popularity and revival through the craft beer explosion. But like its sour-wheat cousin Berliner weisse, WWII took a toll on its production, and it actually completely disappeared from the mid-'60s until it was revived in the '80s. What you should know: Even though its origins were in a town called Goslar, this historic style became incredibly popular in and around Leipzig. How's it taste: Goses are defined by a tart sourness balanced out by perceivable (yet not overpowering) saltiness, which also has lemony notes and a dry finish. Prime examples: Bahnhof Berliner Weisse, Professor Fritz Briem 1809 Berliner Style Weisse, Evil Twin Nomader Weisse, Dogfish Head Festina Peche What you should eat with it: Berliner weisses can prove a bit challenging at mealtime because of the aggressive sourness, but you won't regret serving it alongside salads with grilled halloumi, apples, and Brie, or a bowl of fresh berries. ![]() ![]() In Germany, it's often served alongside a shot of raspberry syrup that is poured into the beer to cut the tartness. What you should know: It's hard to believe that a beer once dubbed "the Champagne of the North" by Napoleon's troops would have come as close to the brink of death as many times as this style did, but newfound popularity has pretty much secured its place in the lineup for the foreseeable future. How's it taste: Going against most German stereotypes, Berliner weisses are unabashedly vibrant and sour, with some showcasing funky, earthy Brettanomyces notes at the finish (though not all), all wrapped up with a dry finish. Prime examples: Rothaus Pils, Victory Prima Pils, Firestone Walker Pivo Pils, Smuttynose Vunderbar!Ä«ooze factor: Super light to light (2.8-3.8%) It's great alongside everything from fresh goat cheese and simple salads to chicken gumbo. What you should eat with it: A straightforward, crowd-pleasing beer this refreshing ought not to be overpowered by intense food, but you'd be surprised to how much weight this can carry. Geographic origins aside, today making a German Pils means you're using assertive German noble hops instead of grassy Czech Saaz hops. What you should know: Unwilling to be second to anyone in anything ever, Germans came up with their own version of Pilsner as a response to the runaway success of its Czech grandaddy. ![]() Unlike Czech Pilsner, you shouldn't get any diacetyl (weirdly buttery) flavors. How's it taste: This light lager is a refreshingly dry and hop-forward style that's cut by just a touch of malty sweetness and a clean finish. Booze factor: Light-medium enough to make you say "Ach, ja!" (4.4-5.2%) ![]()
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