First brewed in 1984, Schell’s Pils is a shining example of the true European Pilsner style beer. Brewed with 100 percent barley malt, where the Sterling Hop flavor is showcased. Its full hop characteristic and delicate aroma were developed in Pilsen, Bohemia around 1840. This style was widely copied by early American breweries. As years have passed, other lighter bodied and lower hopped Pilsner beers inched their way onto the scene in a category that we commonly refer to as the American Premium Category.
Pilsner beers are easily paired with many different foods. The crisp bitterness and carbonation can cleanse your palate, while not overpowering the food you are enjoying at the same time. Roasted meat, chicken, and bratwurst all work well. Fish is a great compliment to Pilsners. Deep fried fish (calamari, fried walleye or perch, smelt and catfish) grilled bass, and rich fatty fish like trout and salmon. Spicy Indian or Mexican dishes also pair nicely. When pairing cheese with Pilsner, look for types with a hint of fruit and sweetness to offset the dryness of the beer. Avoid cheese that is too potent, since it is likely to overpower the beer’s more delicate scents. Try pairing gouda, soft goat cheese, munster, or mild cheddar.
U.S. Open Beer Championships – Gold 2009, Bronze 2013, Great American Beer Festival (European-Style Pilsners) – Gold 1988, Silver 2006, Beverage Testing Institute – Silver 2013