Pale and brilliant, the finish blends a particularly dry taste with fresh notes of malt and hops, typical of the Pilsner tradition
Whenever one tastes this beer’s sophisticated flavour… one is inevitably transported back to Pilsen, the town in the Czech Republic (located not far from Bavaria) where it originated. For centuries, these areas have grown a two-row barley with a particularly thin husk and Saaz 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 and leaves no room for any “others”.
ALCOHOL CONTENT: 5.0%
DEGREES PLATO: 12
TYPE OF YEAST: Saccharomyces Carlsbergensis
TYPE OF FERMENTATION: “bottom”
ORIGIN OF THE BARLEY: Bavaria
BITTER SUBSTANCES MG/L: 33
AGING: <2 months
COLOUR: Straw yellow
AROMA: Intensely hoppy
TASTE: Dry, with notes of grains and hops
SERVING TEMPERATURE: 6-8° C
As an aperitif (with snacks)
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
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.
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.