With a dry taste and the unmistakable, persistent but delicately pleasant bitter note.
Whenever one tastes this beer’s sophisticated flavour… one is inevitably transported back to Pilsen, the town in the Czech Republic where it originated. For centuries, these areas have grown a two-row barley with a particularly thin husk and hops, which have a very delicate aroma. These two ingredients are the soul of this beer, a beverage so unique that it captivates the senses with its distinct, balanced aroma.
 New York International Beer Competition 2022 |
New York International Beer Competition 2022 |
 Berlin International Beer Competition 2020 |
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Slow Brewing Certification |
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Unfiltered beer
Filtered beer
Foam: persistent
Color: straw yellow
Appearance: clear, bright, light in color
Nose: notes of hops (herbaceous), slightly spicy
Taste: dry, with persistent and pleasant bitter notes, fresh
Body: medium
Hops used: Tettnang and Perle
Serving temperature: 6-8 °C
Alcohol content: 5.0% ABV.
Recommended pairings: savory pies with vegetables, pizza with vegetables, cooked cold cuts (turkey rump, cooked ham), fried fish, vegetables in general.
Barley malt and wheat origin: EU
Hop origin: EU
As an aperitif (with snacks)
Quiches
Charcuterie (especially cooked or smoked prosciutto)
Spaghetti or pasta and sauce (with vegetables or meat sauce)
Fried fish, sautéed or fried vegetables
Some also enjoy it with artichokes
Sushi
Ingredients (serves 4 people):
800g of stewing beef, 1/2 l of Theresianer Pils, 400g of green celery, 1 onion, 40g of butter, 1 tbsp of white flour, 1 bay leaf, salt and pepper to taste.
Preparation:
Cut the onion into thin slices and sauté in butter with a bay leaf until golden brown. Cut the beef into small pieces, coat with flour and add to the frying onion. Add salt and pepper. When the beef is well-browned, add the beer. In the meantime, boil the sliced celery for 5 minutes in a little water then add it to the beef (along with the cooking water). Cover and cook over low heat for about two hours, stirring occasionally.
