The New Zealand pilsner, a hop-forward twist on the traditional Czech pilsner, has emerged as a beloved style in its own right. We are big fans of New Zealand hops and Pillars have released a few New Zealand Pils small batch brews over the years. This blog delves into the history of New Zealand pilsner and explores what makes it unique.
While pilsners have their roots in the Czech town of Pilsen, the New Zealand pilsner is a relatively new entry into the world of beer. It began to gain prominence in the late 20th and early 21st centuries as local brewers started experimenting with the abundant native hop varieties found in the country. New Zealand hops, known for their bold and often fruity flavours, were an excellent match for the crisp, clean profile of traditional pilsners.
The aim was to create a beer that retained the refreshing qualities of a classic pilsner but introduced a modern twist with the vibrant and aromatic local hops. This innovative approach quickly caught on, leading to a style that offers a distinct New Zealand fingerprint while paying homage to traditional brewing techniques.
The brewing of New Zealand pilsner follows the basic principles of pilsner brewing but with notable adaptations, particularly in the choice of ingredients.
Malt - Like traditional pilsners, the New Zealand version uses pale malts to achieve a light golden colour and a solid malty backbone. This allows the hops to shine through while maintaining the beer's body and sweetness.
Hops - The star of the New Zealand pilsner is undoubtedly the local hops. Varieties such as Nelson Sauvin, Motueka, and Riwaka are popular choices. These hops contribute a range of flavours and aromas from citrus and tropical fruit to more earthy and floral notes, making the beer uniquely Kiwi.
Yeast - The yeast used in New Zealand pilsners is typically a clean-fermenting lager yeast. This yeast complements the hop profile by producing subtle esters that enhance the overall aroma without overpowering the delicate balance of the beer.
Fermentation and Lagering - Fermentation is carried out at cooler temperatures, which is typical for lagers. This slow fermentation process helps to produce a beer with a clean taste and allows the intricate flavours of the hops to develop fully. Following fermentation, the beer is lagered (stored cold) for several weeks. This maturation period helps to clarify the beer and smooth out the flavours, resulting in a crisp finish.
New Zealand pilsners are appreciated for their ability to balance the refreshing, easy-drinking qualities of traditional pilsners with the adventurous and bold hop character that is characteristic of New Zealand hops. This beer style is often more aromatic and hop-forward than its European counterparts, providing a punchy alternative for those who love lagers but are looking for something with a bit more personality.
Here at Pillars Brewery, our annual schedule of craft beer releases usually contains a New Zealand pilsner. Our New Zealand Pils is the perfect brew for session drinking throughout the summer and always a firm favourite with customers. This year’s small batch is super crisp with New Zealand hops delivering delightful kiwi and lemon bitterness.
Our latest New Zealand Pils recipe is light, refreshing and bursting with tropical fruit flavours. It’s brewed with New Zealand hops and German Pilsner Malt for a clean, crisp beer with honey undertones, then dry-hopped for a bold citrus finish.
The New Zealand pilsner represents a successful fusion of traditional brewing methods and local ingenuity. By embracing the rich hop resources of their homeland, New Zealand brewers have created a distinctive beer style that has captured the hearts of beer lovers both domestically and internationally. If you’d like to try some yourself then check out the Pillars New Zealand Pils here.