Birra Dolomiti Pils

Birra Dolomiti Pils is a Massachusetts-brewed pilsner from Esplanda, sold as a six-pack. Beyond the style and the producer, no ABV, IBU or tasting notes are listed for it, so what follows describes what pilsners of this kind usually deliver rather than a measured profile. Expect a pale straw to light gold pour under a firm white head, with a clean, dry body and a snappy finish. The flavor of a pilsner rests on restraint. Pilsner malt contributes a soft, cracker-like and faintly honeyed grain character, while noble-style hops, typically Saaz, Hallertau or Tettnang, add herbal, floral and lightly spicy aromas. Bitterness in the style generally sits in a moderate range, noticeable at the finish but not resinous or fruity the way an American IPA is. Fermentation is clean, so there is little in the way of esters, and the carbonation is brisk enough to keep the malt from feeling heavy. ABV for the style generally falls around 4.5 to 5.5 percent. Because the beer is crisp and not overly bitter, it works with food that would overwhelm something bigger. Pretzels, bratwurst and other grilled sausages suit it, as do fried fish, fish tacos, roast chicken and salads with a sharp vinegar dressing. Its carbonation and bitterness cut through fried and salty dishes, and it handles mild curries and Thai-style noodle dishes without fighting the spice. Soft cheeses and washed-rind cheeses such as Havarti or a young Tilsit are a natural match too. Serve it cold, about 38 to 45°F (3 to 7°C). Straight from the refrigerator is usually fine, though letting it sit a few minutes brings out more of the hop aroma. A tall, slender pilsner glass or a tall flute shows off the color and carbonation, and a slightly angled pour builds a finger or two of foam that helps release the hop aromatics. A clean, beer-clear glass matters here, since residue flattens the head quickly. A standard shaker pint also works if that is what you have.